Importance of Breakfast
Breakfast is the most important meal of the day. Results of a study done at the University of Minnesota showed that those who eat breakfast daily are 35% less likely to develop type 2 diabetes, 43% less likely to be obese, and 40% less likely to develop stomach fat. Other studies have shownthat eating a morning meal improves cognitive processes throughout the day. Based on the data, it is appropriate that with an emphasis on healthy eating habits, offering an array of breakfast foods is one of the rising restaurant industry trends. From 2005 to 2010, breakfast accounted for about 60% of US restaurant industry traffic growth. Many customers are enticed by the quick, inexpensive meal outside of home. Many restaurants choose to offer their breakfast menu as an on-table card attached to a menu clip for even quicker service. For businesses, incorporating interesting breakfast menu items that follow the most recent culinary fashions can be a great way to increase traffic.
The favorite breakfast foods in the US are cold cereal, hot cereal, toast, bananas, pancakes, bacon, sausages, and eggs. Taking popular breakfasts and culinary trends into account, businesses can put a twist on the classics to tempt customers to order their food. The most major current culinary trends include a push towards healthier foods, international cuisine, and familiar foods with a twist. Breakfast foods are no longer only eaten at breakfast, which is especially beneficial to businesses, as popular breakfasts tend to have lower food costs than other meals. Restaurants’ breakfast menus should offer dishes that stem from these trends, while not necessarily combining them all.
Restaurant Breakfast Menu Ideas
Offering fresh fruits and vegetables, as well as whole wheat and whole grain items on the menu can persuade even the health conscious to dine out. Conveniently, many ethnic breakfasts contain vegetable, automatically combining two appeals to customers. A breakfast burrito is an epitomical fusion of the breakfast trends. It is an update on an international favorite, the burrito, but also incorporates various vegetables and eggs, a familiar and top
Slippery floors, flames, and hot or sharp commercial kitchen equipment present a number of hazards to restaurant staff. Dealing with the absence of injured employees, not to mention the paperwork and financial cost involved with a workers’ compensation claim, sometimes keeps professional chefs from running a restaurant at optimum efficiency. Prevent work-related accidents, maintain adequate workers’ compensation insurance, and verse yourself in Occupational Safety & Health Administration, or OSHA restaurant standards, to avoid these situations and better cope with those that do occur.
Prevention of Restaurant Safety Problems>
The most effective method of preventing workplace injuries is appropriate training. Resist the impulse to take general knowledge of restaurant safety for granted. In the food service industry, turnover is high and many employees lack experience. Go over even the basics with each new staff member, relating information in such a way that no one will feel awkward or incompetent for asking questions. Ensure that signage appears promptly next to wet floors or any other hazards. Invest in a floor cleaner that performs wet pick-up to prevent slips and falls. Repetitive Motion Injuries (RMI’s) are prevalent in the food service industry. Make sure that each employee possesses
Running an efficient commercial kitchen is hard work. Since there are so many details that must be accounted for on a minute-to-minute basis, the last thing you want to have to worry about is your commercial kitchen equipment. Put your mind at ease with TigerChef’s list of the Top-10 Must Have Chef Tools!
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Customer service for restaurants sometimes presents a challenge for even the most seasoned restaurant owner. Enforcing appropriate customer service tactics for upset – or upsetting – customers to your employees can be harder than teaching them how to use complex restaurant equipment. When handling particularly formidable clients, you need to know when to accommodate them and when to draw the line. The proper method of responding to difficult customers depends on many factors. Consider the nature of the complaint, the frequency with which you encounter the client, and the feelings of yourself and your staff when deciding the best course of action.
Restaurant Customer Service for Infrequent or First-Time Customers
If a customer with whom you are unfamiliar becomes unpleasant or causes a disruption, your first responsibility is to examine the legitimacy of the complaint. Even if the client’s grievance turns out to be completely disproportionate to reality, remain calm and courteous and insist that your employees do the same. Respond as though the complaint is perfectly reasonable and remedy the situation as quickly and effectively as possible, giving a discount or free item if necessary. That said, certain behaviors cross the boundary between acceptable and unacceptable conduct. Any customer, even a first-time client, who attempts to defraud you with such practices
Every professional chef dreads the possibility that someone may contract “food poisoning,” or foodborne illness, from his cuisine. Food poisoning prevention entails educating your entire staff and keeping an immaculately clean kitchen and a well-stocked disposable glove dispenser. Damage control after the fact can be extremely complicated and sometimes impossible, so review proper safety measures with your employees frequently to prevent serious consequences for your customers and your business.
Foodborne Illness Facts
The Centers for Disease Control and Prevention, or CDC, estimates that 48 million Americans – about one in six – become ill from foodborne disease each year. Of these, 128,000 end up in the hospital and about 3,000 fatalities occur. The elderly, pregnant women and their unborn children, babies and small children, and people with suppressed immune systems are especially at risk. Foodborne illness can cause violent flu-like symptoms, dehydration, malnutrition, and even renal failure. Keeping some fundamental safety rules and maintaining spotlessly clean restaurant supplies and appliances helps chefs and restaurant owners preclude tragedy.
Preventing Foodborne Illness in Your Commercial Kitchen
Review the basics of food safety with your staff at regular intervals, preferably every few months, taking care to also educate each new hire. Make certain that all employees wash their hands frequently, especially after handling raw ingredients or using the restroom. Warm water and soap constitute necessities, and hand washing must last for a minimum of twenty seconds to ensure effectiveness. Explain clearly that raw meat, poultry, and seafood must always stay separate from finished dishes – or, better yet, in their own
Seasonal fare augments sales, and this summer is no exception. From hearty, traditional gazpacho to dessert soups like melon soup, adding chilled soups to your menu helps your customers stay cool. Adjusting cold soup recipes to reflect the style of your cuisine, coupled with smart advertising, will give your restaurant extra appeal. Chilled soups also tend to yield a substantial profit margin. You can heat up your sales without heating up your aluminum stock pot.
The Three Coolest Soups : Vichyssoise, Gazpacho, and Cucumber Soup
Traditional cold soups such as gazpacho, vichyssoise, and cucumber soup sell because they offer both novelty and familiarity. All three are also quite versatile, so you can adapt them to fit your menu and make them truly your own. Gazpacho can stay in its traditional form with minor ingredient variations to set you apart from other restaurants, or you can try using blanched almonds to make a white gazpacho. Other versions of this most famous of chilled soups include green and Asian gazpacho. Experiment with different vegetable combinations until you achieve the perfect vichyssoise. You may also want to replace the cream with silken tofu to score nutritional points while maintaining a smooth consistency. Cucumber soup boasts great adaptability as well, since cucumbers go well with such a wide variety of seasonings and other ingredients such as mint. As with any cold soup, remember that seasonings
Section 4205 of the Patient Protection and Affordable Care Act of 2010 obligates chain restaurants and similar food service businesses operating in at least twenty locations to display certain information on menus and menu boards. Even if a restaurant owner does not fall into this category, it is possible to fill out a form registering oneself for the program. Many restaurant owners have invested in a digital menu and other restaurant supplies to prepare for the changes. Read on to learn the specifics of the FDA regulations.
The Patient Protection and Affordable Care Act Requirements
Not every restaurant operating in twenty or more locations must follow the new rules. The FDA program targets those establishments doing business under the same name and carrying significantly similar menu offerings. These restaurants must clearly reveal caloric information on menus and menu boards, including those stationed at drive-throughs. If food is on display, informative signage must appear next to it. Consider placing such signage next to your bakery display case now, highlighting appealing nutritional characteristics of your healthier desserts. By customer request, affected restaurants need to supply
In an age where clients can tell literally hundreds of people all about their dining experience before they have even finished having it, the power of word of mouth is stronger than ever. Your job as a professional chef is to harness this type of feedback and ensure that it remains as positive as possible. One way to accomplish that feat is to offer culinary classes in your commercial kitchen. A monthly class gives you the chance to share your cooking and restaurant supply expertise with interested clientele, which will get them talking about your restaurant in a good way.
Challenging Culinary Classes
Offer very specialized classes that will challenge their students. Sushi and desserts are prime candidates for class topics since they tend to be popular foods that present a challenge even for professionals. Macaroons, truffles, and fancy layer cakes, along with cake and plate decorating sessions, present opportunities for fascinating classes that will heighten customers’ appreciation of what you and your staff do. Invest in extra pastry tip sets so that students do not need to buy materials in order to participate in the classes. Choose topics that professionals can teach to amateurs effectively but that would be difficult for people to learn from cookbook instructions or online tutorials. You can teach some of the classes yourself, but delegate specialties to specific employees. For example, if you have a sushi chef or pastry chef, they should be the ones to teach those kinds of classes. Also, if your sous chef or another staff member possesses
Summer is in full swing, and consumers are searching for light, low-calorie meals and desserts. When adapting your menu to the season, remember that crepes boast impressive versatility as well as the potential for a plethora of healthful varieties without costing much to make. Whether you are looking for additions to the appetizer, main course, or dessert section of your menu, there is a crepe recipe to suit your needs. Crepes require minimal commercial kitchen equipment and offer plenty of opportunities to put your imagination to work.
Appetizer and Main Course Crepe Recipes
Vegetables, cheeses, and cream sauces blend beautifully in an airy crepe. These ingredients work both as appetizers and as main dishes, so place them in whichever part of your menu needs beefing up. Rely on standards such as broccoli with mushrooms and cheese or try your hand at lesser-used fillings including vegetables like asparagus. Spinach complements many common crepe ingredients. Use a wooden-handled crepe pan for thin, uniform results. Cut the crepes into bite-sized pieces and serve three to five pieces on an elegantly decorated plate for appetizers. If you use the crepes as a main course, serve three or four large crepes drizzled with sauce and garnished with
Superfoods have garnered more and more attention in the media lately, and as a professional chef, you can work this angle to gain sales. Your education and experience mean that you have known about the health benefits of many superfoods for some time. The fact that your customers are now more likely to understand the effects – both positive and negative – that eating out can have on their health makes it more important than ever to offer healthy meals. You can provide a great selection and even a full dessert menu while pushing ingredients that can improve your customers’ well-being.
Super Foods Already on Your Menu
Take advantage of the easy availability of many well-known superfoods. Many customers are aware that eating broccoli lowers cholesterol. It also possesses properties that have anti-inflammatory effects. Another benefit of this vegetable lies in its solid combination of vitamins A and K, which in turn can help with the consumer’s absorption of vitamin D. Even more impressively, the glucosinolate photonutrients in broccoli support the body’s detoxification system. Add broccoli to existing dishes with dense vegetable content, using a professional vegetable steamer to produce optimal results. Dishes with an Asian feel such as beef with broccoli and stirfrys tend to sell well. Another item that will prove exceptionally simple to add to your menu even if you do not already carry it is tea. Though both black and green tea provide antioxidants and may lower cholesterol, green tea’s health benefits are more widely appreciated, so you may wish to focus on selling green