Most caterers start out pretty simple with one line of business, whether it is baking for wholesale accounts or doing on-site events. This simple model starts from a small kitchen that seems impossible to ever outgrow.
With plant-based food businesses, festivals, and pop-ups booming, it’s clear that veganism is becoming a global phenomenon. Over the last five years, people have started to make more informed food choices, driven by a growing awareness of the impacts of animal agriculture on climate change, health, and animal welfare.
Pests are thirsty.With summer in full swing, it’s likely that your restaurant bar is as well. More and more establishments are embracing the craft beer and cocktail trend, but while the crowd moves in, it’s possible pests could join them.
All industries, including restaurants, are moving toward mobile to provide better service to their customers. Mobile is convenient and allows customers to engage with businesses on a device they’re already using most of the day.
The atmosphere of an elite restaurant kitchen is similar to that of well-tuned sports team. A number of highly trained individuals come together and collectively use their talents to create something that goes beyond what any individual could accomplish.
On Monday, May 21, the Supreme Court ruled that class- and collective-action waivers in employee arbitration agreements are enforceable and may prohibit employees from pursuing class- or collective-action lawsuits for workplace claims, a decision that could alter employment contracts in the restaurant industry moving forward.
Word of mouth travels fast. In fact, it’s likely there’s a conversation going on about your restaurant right now. Under the right circumstances, the conversation can go from zero to viral. Sadly, they’re usually the wrong ones.
A term like "restaurant data" can mean many different things. Restaurants, regardless of segment, generate untold amounts of data every single hour they're running. As an operator, understanding the types of technology to use to track your data might seem like a full-time responsibility, especially when your restaurant is full-service.
The best restaurateurs are good at the details: they pay attention to what ingredients go into the food, how each dish is plated and served, how much liquor is sold, and how quickly the tables turn.They need to train that same laser focus on a critical piece of paper that can spell the difference between big profits and big headaches: the lease.