McDonald Paper Blog

Direct to consumer, also known as DTC or D2C, sales are common in the restaurant industry. You sell your food to consumers, they buy it, and everyone is happy. But, owning your own marketing and ordering systems has changed a lot in recent years

Gen Z is transforming the global economy with its combination of technological expertise and a strong emphasis on values-based spending. As the first generation to grow up fully immersed in the digital world, they are changing how companies approach business to gain their trust and loyalty.

You walk into a bakery. You smell the amazing aroma in the room, and you want to see what smells so good. What can you do? Look through the bakery display cases and admire all of the nicely decorated, colorful and flaky baked goods that you want to eat.

Eating alone at a restaurant, also known as solo dining, used to be seen as "abnormal." Rarely would you see people sit down to eat at a fancy restaurant by themselves, but times are changing, and people want to grab a bite to eat even if no one is with them.

Restaurants sell food - period. You create an atmosphere and menu people enjoy, and if you want to earn more, you may start offering discounts, specials or other perks. But another effective way to generate revenue is to create merchandise to sell.

Your restaurant is unique. Training will depend on your unique needs and menu, and while you may have to follow a similar opening and close to other eateries, you still need a manual to train your team. Manuals leave no room for error for your staff.

A kitchen salamander is a commercial kitchen broiler-type of oven, which offers higher heat production. Commercial kitchens that have a lot of entrées and dishes that require broiling or finishing often install a salamander because it provides a dedicated space for broiling and frees up oven space to streamline your restaurant’s back-of-house. If your chefs spend a lot of time toasting, browning, broiling or melting food, commercial salamanders may be a good option for your business.

Running a fine dining restaurant requires you to create a fine dining experience that is unforgettable for all of the right reasons. If you fail on etiquette, it will impact your guests negatively.

Did you know that the average restaurant failure rate is 50% within the first five years? In recent years, these rates have skyrocketed, thanks to eateries having to deal with higher overhead, rising menu item costs, and rising salaries.

Restaurants must run shift-to-shift, day after day. If you have a bad shift, it can easily lead to lost customers in the future. Staff meeting food ideas can become a foundational part of running your eatery. You want your staff to be on their A-game as often as possible.