Whether you run a casual restaurant, fine dining establishment or a food truck, there's one thing that your establishment will need: dinnerware. It may not seem like something important, but the right dinnerware will add to the customer's dining experience and give them something to talk about.
Restaurant dinnerware should be chosen carefully. In addition to aesthetics, you want to make sure that your dishware meets customer expectations while staying in your budget.
Health inspectors are not knocking on your door in hopes of closing down your restaurant. Restaurant inspections are conducted to make sure that your restaurant is following state and local regulations. It's a matter of public safety.
For the new restaurant, health inspections can be stressful and frustrating because you do not know all of the food codes. But after you have a general idea of the health codes and what is recommended, you can work on boosting your restaurant inspection scores.
The catering industry is worth $52.3 billion, and 64% of that goes to a restaurant catering. People are now spending more money on restaurants than groceries, so that figure will only increase in the coming years.
If you haven’t done so already, now is the time to add catering to your restaurant’s list of services.
There’s a reason why restaurants go to great lengths to cater to their regulars: they’re the backbone of the business. Sure, it’s important to attract new customers, but it’s even more important to keep those customers coming back.
As a restaurant owner, it’s your goal to convert as many first-time guests to loyal regulars as possible. Great food and service is a good start. But loyalty programs can give that extra incentive for customers to come back through your doors.
Some restaurant owners don’t know how to control the cost of food properly. They put prices on entrees and appetizers, don’t track profit margins correctly and have no clue about the whole food cost control thing.
But wholesale prices are rising. Tariffs are also hitting some foods, especially avocados, very hard. If you don’t have controlled spoilage measures in place, it’s time to start implementing some.
McDonaldPaper Restaurant Supplies hosts a free lecture from a professional chef.
This class is perfect for restaurants, bakeries, catering companies, and private chefs who want to build better both on- and off-site catering and events operations.
It takes a village to run a restaurant. From cooks to servers, bussers and managers, there are many different roles that need to be filled when running a restaurant. When hiring restaurant staff, it’s important to ask the right questions during the interview. The responses will help ensure that you hire friendly, helpful employees who genuinely want to please your customers.
What should you be asking? Here are 10 restaurant interview tips and questions to ask.
Every restaurant wants to deliver that homemade, from-scratch taste. But scratch meals take time, and if there’s one thing a restaurant is short on, it’s time. Speed scratch cooking can help you deliver that homemade flavor without overburdening your staff or busting your budget.
Opening the first restaurant is difficult, and while you may think that things will be easier the second time around, that’s not always true. You need to have a robust expansion strategy that allows for growth of your business.
There's a lot to consider.
It may not be the most exciting part of the restaurant planning process, but it’s a vital one: insurance. Every restaurant needs insurance, and this is one area you do not want to skimp on.
Restaurant insurance will protect your business from a wide range of issues, including broken equipment and liability lawsuits. But what type of insurance will you need? How much will it cost? How can you compare insurance companies?
