What makes a good restaurant? Sure, the food is the main draw, but customers also want to feel welcome and important. You can serve the best food in town, but if your restaurant isn’t customer-friendly, you’ll have a hard time winning customer loyalty.
Fortunately, you don’t have to hire ambience personnel to make your restaurant customer-centric. Follow these tips on how to make customers feel valued.
Here we are, up to our collective elbows in foul weather, flannel and family. However, the holidays are an exciting time to prepare and present your very best to beloved patrons, Christmas fair visitors or family. If you are a restaurant owner, a home chef, or just hosting your first fancy get-together, we’ve got the recipes and glassware to make them (and we mean you!) shine.
A commercial range is the lifeline of a kitchen, and it’s this range that will handle the majority of your restaurant’s cooking. But whether you’re starting a restaurant from scratch or replacing a range, there is a lot to consider.
Purchasing a restaurant helps alleviate a lot of the initial issues when starting a restaurant, and you may consider buying a bar / restaurant that you frequent often. When you go into a local establishment and find that it’s always filled with patrons laughing and drinking, it may seem like a good choice for a purchase.
But there are a lot of questions to ask when buying a business.
Restaurant food waste can quickly lead to inflated food costs. If a chef has made a special stew on Tuesday and there is a lot of leftovers, discarding this food, while it’s still good, will lead to restaurant waste.
You're throwing money away if you’re not trying to get profit from it.
Restaurant owners are many things, but most are not architects. The owner will have an idea in mind for their restaurant layout and design, but while the design may look nice, it may be an architectural disaster.
Simple mistakes in a restaurant’s floor planning can lead to less efficiency and more overhead for the owner.
Everyone loves to dine out. Even more, everyone loves take out. Or, ‘take-away’ in other cultural terminology. But, when you consider how many people on our planet order take out, and how many disposable plates are being used, do you ever think about where those plates end up? Landfills? The ocean?
VerTerra did.
If you’ve ever watched Kitchen Nightmares, you know that chef Gordon Ramsey has stepped foot into some kitchens that should have been closed down a long time ago. These restaurants are failing, and they definitely lack a cleaning checklist.
Rude customers are often the clients from hell, and handling them requires a different approach based on each situation. Today, we’re going to learn how to deal with these patrons, and why some guests have a reason for being the way that they are.
When it comes to kitchen organization and safety, labels are crucial. The right kitchen labeling system can make your kitchen more efficient while reducing the risk of foodborne illness. But restaurant food labels are more than just an organization hack – they're a requirement by the FDA.
Learning how to properly label your food will provide your restaurant with long-term benefits and save you money along the way.
