Tweet So you’ve thought about it and decided that starting a restaurant is your dream job. Good luck with that. Nearly 50% of restaurants fail in their first three years. That’s an astronomically high casualty rate. There are many factors that add up to the success or failure of a restaurant. Many times bad luck [...]
Archive | March, 2011
Tweet Beyond recommendations about food & beverage, there are many other questions that locals and tourists ask. Use this list to build your ‘fact file’ for staff, and quiz them regularly to check they’re offering correct answers. #1 issue for most managers is ‘staff motivation and attitude’. The interesting thing is, when staff are helpful [...]
Tweet For most restaurateurs saying no to a customer is something you just don’t do. Being accommodating is an integral part of what service businesses like restaurants do, and therefore the customer gets what the customer wants. As the New York Times reported recently, a surprising number of restaurants in New York have no problem [...]
Tweet If you do it right, guest prefer to order themselves. This has been proven by the advent of interactive electronic ordering kiosks, which have quickly become commonplace in European and Asian quick service restaurants. Americans are finally catching up to their European counterparts when it comes to self-service kiosks. Early adopters like Jack-in-the-Box have [...]
Tweet The National Restaurant Association (NRA) has announced the 2009 winners of their annual Kitchen Innovations award, which recognizes cutting edge advancements in improving the efficiency of commercial kitchen appliances and tools. Some highlights from this year’s list include: Advanced Composite Materials’ Silar Microwave Flatstone. This composite ceramic insert is designed for commercial microwaves. It [...]
Tweet Restaurants and commercial kitchens use A LOT of hot water. In fact, it’s probably one of your larger energy expenses in a given month. Here are some simple steps that can go a long way towards helping cut costs: Set water temperature to 140 degrees Fahrenheit. Your dishwashing unit should have a built in [...]
Tweet A commercial slicer can quickly turn many of the products in your walk in into uniform, perfectly sliced pieces ready to serve, making your staff’s job very easy and improving the efficiency of your operation. Slicers are usually used to cut meats, cheese, and eggs, among other things. A commercial slicer consists of an [...]
Tweet The host stand is the first thing your customers see when they enter your restaurant. That first impression can be an opportunity or a potential stumbling block, and no matter which way you impress your customers, the host sets the tone. It’s like any new relationship: every word and action takes on an importance [...]
Tweet Every restaurant needs hot water, and most of that water usually ends up being used to clean dirty cookware and cooking equipment. More than likely you get your hot water from a conventional gas-fired water heater with a 100 gallon or larger tank. For years the standard strategy for hot water has been to [...]
Tweet Restaurants always have a large amount of inventory to deal with. Figuring out where to store this inventory while it awaits its turn on the cooking line can be a major headache. One of your primary weapons in the storage battle is wire shelving. Shelving units can be built to fit just about any [...]
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- Morgan Sky: I've been trying to remember a term we used for t...
- Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
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