Think of your restaurant as a 5 gallon bucket. Every day you fill that bucket with customers. Sometimes there’s a steady flow, sometimes it’s just a trickle, and sometimes it seems like a flood. No matter what kind of day it is, every customer flowing through your doors grades their …
Read More »Chefs Say Cut Portion Sizes, Not Ingredients
One of the biggest trends in food service these days is nutrition labeling for entrees and the development of “healthy” menu items that appeal to growing consumer concerns over what they eat. A recent survey of 433 chefs conducted by Penn State and Clemson universities has shed some light on …
Read More »The IRS Wants You To Buy Restaurant Equipment In 2009
If you have already purchased restaurant equipment in 2009, or are planning on doing so before the year is up, make sure you get your accountant to take a special 50% depreciation allowance for all equipment that is purchased, installed and used by December 31st. This tax provision was extended …
Read More »Kogi Is Kool – How One Taco Truck Is Taking LA By Storm
Los Angeles has long been famous for roaming taco trucks that service the myriad neighborhoods of this sprawling metropolis, serving classic Latino fare.L.A. is also known for its distinct Asian cuisine, which is often blended with more traditional American foods to create wonderful hybrids. Well, now Korean BBQ, a hot …
Read More »Green Consumer Trend Still Going Strong
Every restaurant has had to deal with revenue and expense challenges over the last year. And many have probably wondered whether green practices and products in their restaurants are worth their while, both in terms of cost to purchase and the time it takes to implement new green consumer trend …
Read More »A National Tax On Soft Drinks?
Soft drinks are “liquid candy” that provide no known nutritional benefit to the people who consume them, according to the Center for Science in the Public Interest (CSPI), an advocacy group. The epidemic of obesity that has swept the United States in the past 25 years, especially among children, is …
Read More »Motorola Makes Tableside Ordering Easy
Motorola recently released a case study highlighting the latest in restaurant POS system technology: handheld, wireless ordering systems for servers. The handheld device is about twice as big as a BlackBerry, and connects directly into the restaurant’s POS software via a wireless connection. The case study focuses on Sam’s Chowder …
Read More »The Skinny On The FDA’s 2009 Food Code
The Food and Drug Administration has officially released an updated Food Code for the first time since 2005. The Food Code details procedures for implementing a food safety program in any food service environment, from grocery stores to fine dining restaurants. The agency updates the code every four years to …
Read More »Restaurants Deliver Entrees And Keep Sales Up
More and more restaurants are relying on alternative sources of income to help them weather the current economic storm. Many sit-down restaurants are turning to delivery as a way to boost their sales. If you had told any restaurateur 10 years ago that they would be relying on the delivery …
Read More »Do Price Reductions Dilute Your Restaurant’s Brand?
In a very well written post on Waiternotes.com titled “Self-Fulfilling Prophecies,” the author examined in-depth the price reduction strategies the owners of the two restaurants where he works have employed over the last year. The main point revolved around how cut-rate specials were bringing in more traffic (although not more …
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