Recent Blogs Posts

  1. Passing A Health Inspection

    How to Improve Your Odds of a Clean Report
    There are four things you can do to make the whole health inspection process a lot more pleasant. Of course keeping a clean kitchen is the first and most necessary step to avoid citations. No one should disobey local Health Department regulations for food handling, but we all know that sometimes health inspections can be so strict and meticulous that the average customer's home kitchen wouldn't even pass. These four tips will help you avoid having ...
    Categories
    Small Business
  2. In The Weeds: What the Customer Doesn't See

    The kitchen is not a part of the restaurant that most people are even aware of when they dine. Maybe the door swings open and closed, maybe a pan or dish clanks in the background, but that's about it as far as back-of-the-house and customer interaction.

    So what does that loud, good-smelling, secret universe consist of? If the average customer could trace the path of their tasty Nicoise Salad all the way back to its origin, it might go something like this:

    First, an inexperienced ...
    Categories
    Small Business
  3. How to Market Your Restaurant: Socially Savvy and Savory

    Marketing your new business is crucial. You don’t want to end up like those restaurants that go out of business right as people are beginning to realize they exist. Making a big splash in the market right away ensures that people will at least know you’re open for business and have you in the back of their minds next time they’re deciding where to eat.

    Great marketing requires creativity because you need to connect your business with the customer base in your area, and not every customer ...
    Categories
    Small Business
  4. Prime cost or food cost, that is the question

    Sometimes we can’t see the forest for the trees. There is so much emphasis on the importance of food cost in a food service business, that we sometimes miss the more important calculation of prime cost, the sum of labor and food which, in most cases, is equal to at least 70% of revenue. Keeping a vigilant watch over prime cost can mean the difference between success and failure.

    Take, for instance, a quick service restaurant (QSR) that serves from a steam table on disposable plates. ...
    Categories
    small business
  5. Restaurant Cleanliness: Serving Safe Food

    An outbreak of any food-borne illness that can be traced back to your establishment can not only put a damper on customer retention, but can put an end to your business as well. A report of listeria, noro-virus, salmonella or e-coli by the state health department is as toxic to the welfare of your business as it is to your customers. At the very least, you will have to make costly changes to procedures, infrastructure or equipment and retrain your staff. And at the very worst, you will be forced ...
    Categories
    small business
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