We’ve all heard the saying “a penny saved is a penny earned.” But when it comes to energy, the truth is closer to “a penny spent is a penny earned.” Owning and managing a restaurant can mean big spending, so implementing the best energy management strategies is essential for long-term saving.
More and more municipalities around the U.S. are raising the minimum wage: In all, 19 states raised the minimum wage last year, with some of the largest increases in the states of Arizona, Washington, and Massachusetts.
Use less water, switch to LED lights, keep the refrigerator doors closed —green tips like these may seem obvious to restaurant owners, but they are difficult to execute day in and day out, particularly across multiple restaurant locations.
Whether from spilled soda at the drink station, grease spots near the kitchen, or peanut shells carelessly tossed on the floor by the last customer, busy restaurants are at risk for a seemingly unlimited number of hazards—many of which are just lawsuits waiting to happen.
Keeping to fire code in restaurants is an all-important and ever-changing task. Recent changes to the National Fire Protection Association's standard for ventilation control and fire protection of commercial cooking operations (NFPA 96) will require increased amounts of staff training on fire suppression systems and fire extinguisher operations.
Everyone knows the old adage, “Nice guys finish last,” and unfortunately that is too frequently the case. Often, kindness is taken for weakness, and people tend to take advantage of the weak. Sure, I’ve been burned for being a “nice guy” but my upbringing and morals could never allow me to be anything but a decent, caring, human being.
The full-service restaurant industry is in a state of stagnation.For the past few years, traditional sit-down eateries have faced a two-pronged problem. The first is economic: Saddled with higher living costs, consumers are tightening their budgets, and eating out is often the first discretionary expense to get the axe.
When it comes to developing a creative menu, operators have to be mindful of the all the costs associated with the selected ingredients. Some recipes require significant ingredient prep and cooking time that are time-consuming and prone to waste.
There is no denying that caterers are extremely busy. Due to the constant time crunch, there are several areas of business that are often ignored or overlooked. After sitting down and talking to leaders in the catering industry, as well as watching trends, we think finding a balance between organization, analytics, and marketing is the perfect recipe for success.
The first quarter of 2017 is over, and there have been some interesting healthy food trends. Useless carbs, sodium, gluten, and unhealthy trans-fats are top of the list of what’s off the menu. Our Pinterest boards are full of mouthwatering recipes enticing us to cook up a healthy storm.
Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day. Amidst all the activity that chefs and kitchen staff are focused on—quality control, food storage and preparation, presentation, and cleanup—a lot of packaging comes and goes.
The 20 years from 1980 to 2000 were those of significant innovation and technical development here in the U.S., driven primarily by our constant pursuit of higher technology and more modern conveniences.
Owning and running a restaurant is no small task. The day-to-day consists of long hours and hard work. Having a firm grasp on the day-to-day details is the key to business success. It is important for restaurant owners to have a strong insight into all areas—staffing, inventory, customer preferences, menus, promotions, and profits—in order to effectively command their business.
Kale. Ramen. Locally sourced ingredients. Craft beer. The restaurant industry is quick to jump on food trends. But when it comes to technology—not so much. Although technology has been impacting and improving our lives for decades, restaurants have been slow to adapt.