For those of you who do not know me personally, I have a confession to make. I am a huge history nerd. This means that The History Channel’s “America: The Story of Us” is taking up a large portion on my DVR. I was watching the episode on World War …
Read More »Food Safety Tips: Safe Seafood
Fresh seafood will always sell well in your restaurant, and for many businesses it’s a staple item on the menu. Making sure the seafood you serve is safe requires some careful maintenance and preparation, and it’s good to develop some strategies for ensuring the seafood you serve is safe. More …
Read More »5 Ways to Turn Your Staff into a High Performing Team
In a restaurant, it takes the concerted efforts of an entire team to create a great dining experience. Everyone has a part to play. If your team breaks down, or isn’t working together effectively, it will impact your customers. But it’s also likely to impact individual employees, resulting in dissatisfaction, …
Read More »Why Buying Hobart Mixer Attachments Shouldn’t Cost You An Arm and a Leg
Anyone with a Hobart mixer in their restaurant or commercial kitchen will tell you what a great machine it is. These mixers last a long time despite constant, heavy use, and for many kitchens they are essential to the success of daily operations. Often the attachments that make your Hobart …
Read More »A Smaller Supply Chain Means Bigger Savings
Going back to 2008 there has been a growing trend among suppliers of charging a flat delivery surcharge on all orders to help defray the cost of fuel. There was some relief in the past few years from this tactic but with the dramatic rise in gas prices over the …
Read More »Restaurant Inventory: Tips To Increase Efficiency and Boost Profits
As a restaurateur, you probably struggle with inventory on a regular basis. Balancing walk-in space, fast-selling menu items, and slow moving items can create a constant headache. Some of your product moves quickly, some does not, and inevitably some ends up sitting in the walk-in for far too long. That …
Read More »Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership (cont)
There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment. Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the …
Read More »Is Your Bar Or Restaurant A One Night Stand?
What has my marriage got to do with your bar or restaurant? Lots. Some businesses have a marriage like connection with their customers, yet others don’t even get a second date with their patrons. Is your business a one night stand? Check out my video to find out! Barry Chandler …
Read More »How To Give Your Customers Value
In yesterday’s post I talked about the new reality facing restaurants, namely, the consumer expectation of great value. This doesn’t appear to be changing despite an uptick in consumer spending. A number of voices in the food service industry have been advising restaurants to provide value to their customers in …
Read More »Counting Plates (Part One)
The restaurant industry has its own jargon. It may also have its own language. We have the titles we give positions and then we have the nicknames we use. Every back of the house employee in America has learned to answer to the nickname “ahneeda.” Not familiar with that name? …
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