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Archive | March, 2011

Green Restaurant Tips: Serve Sustainable Seafood

By on March 13, 2011 in Going Green, Technology and Marketing

Seafood is a wonderful delicacy that helps form the backbone of thousands of restaurants. Seafood is healthy and great tasting, and customers love treating themselves to seafood when they go out to eat. Unfortunately, overfishing has increased exponentially in the last 25 years, resulting in the collapse of a full third of the world’s fisheries. [...]

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6 Reasons Why Poor Employee Performance Is Your Fault

By on March 10, 2011 in Restaurant Management and Operations

Managing a working restaurant is hard. There are a lot of moving parts that must come together just right in order to pull off a successful shift.  Add in the stress created by a couple missed orders or irate customers and the goal of making every guest full and happy seems pretty daunting indeed. It [...]

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POS Systems: Love Them, Learn Them, And Please Don’t Ignore Them

By on March 8, 2011 in Food Service, In The Restaurant

I didn’t learn to program my first Point of Sale system until I actually become a head Chef at a restaurant and the POS system impacted my food cost. I taught myself how to use it, as there was no operating manual and none of the waitstaff or the owners knew how to program it [...]

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Why Food Allergies Are Costing Your Restaurant Money

By on March 7, 2011 in Restaurant Management and Operations

Food allergies are a serious problem that millions of people deal with every day.  Sometimes those reactions can even be life-threatening, which makes the allergy problem something restaurants cannot afford to ignore. And yet for quite awhile now there has been a distinct ambivalence in the food service industry when it comes to food allergies. [...]

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