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 …
Read More »Restaurant Management Tips: More Is Not Always Better
Large parties present a difficult choice for restaurant managers. How many times have parties of 12, 16, or even 20 shown up at your restaurant ready to experience the great food and service you have to offer? Your initial reaction is probably: “Great! We love more customers!” Of course you …
Read More »How To Cut Bar Inventory Losses 20%
We’ve all been there. The bartender is super busy and splashes some alcohol in your glass before topping it off with whatever mixer goes with your drink – and you end up with a strong one or a weak one. And of course flirty girls and good tippers regularly expect …
Read More »The Public Smoking Ban Debate Continues
Los Angeles has taken the ongoing regulation of smoking in public places a step further and banned smoking in the outdoor patio areas of restaurants. The city council voted unanimously in favor of the ban, despite repeated pleas by local restaurants that the ban would hurt business in an already …
Read More »Why Employee Benefits Are A Food Safety Issue
One of the biggest sources of contamination in any restaurant are the people who prepare and serve your customer’s food. According to official food safety regulations, sick workers are supposed to go home, or even better, not come in at all while they are capable of spreading germs. Unfortunately, two …
Read More »Menu Trends: Restaurants Are Introducing A South American Super Crop
This is a story about how an Incan super crop is starting to take over health food stores and trendy restaurants in the U.S. The rest of the world is already on board with this mysterious super plant; we’re just now catching up. What’s so great about this plant? Well, …
Read More »The Power & Money Behind Drink Sales in Your Restaurant
Drink sales can deliver large profit margins for your restaurant. The quantity, variety, and quality of non-alcoholic drinks available in restaurants has grown exponentially in just a few years. This trend isn’t an accident – according to a recent study by Technomic, 86% of consumers purchased a beverage somewhere in …
Read More »4 Steps For Building An Effective Sustainability Plan For Your Restaurant
Making the decision to make your restaurant a more sustainable operation has gotten considerably easier in the last few years. That’s because as consumer awareness grows there are more and more benefits associated with “green” restaurants. If you’re in doubt, simply look at the National Restaurant Association’s sustainability efforts, or …
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