Posts in November 2013
No restaurant runs smoothly without an efficient and trustworthy restaurant supply system. The key to how to build a restaurant business is to start from solid foundations, doing research about each topic, and observing the solutions of other companies in the area. Though other food businesses in the area may be hesitant about sharing their tips, befriending those that are not considered “competition” can be very helpful for getting to know the area and how businesses run in the area. It can also help a new business discover the best solutions for restaurant supply.
Getting the Best Deal
One of the main goals for restaurants in searching for restaurant suppliers is getting the best deal. Shopping around and bargaining with multiple restaurant suppliers, before choosing who to work with, will help guarantee top quality at the best prices. The process of choosing restaurant suppliers may take some time for new businesses, since sometimes it boils down to shopping around and making decisions through trial and error. One supplier may have the best prices, but maybe
Health inspections can break a business if the venue is not set up to promote food safety and follow restaurant guidelines. Obviously, food safety is a major factor in passing restaurant health inspections. Businesses will not be able to implement all the restaurant guidelines upon arrival of a health inspector. Many guidelines relate to handling of foods, and others focus on the restaurant design, making it almost impossible to “fake” following them, especially on short notice. Instead, businesses should ensure that they are always following the guidelines. They should make sure the restaurant design is in line with restaurant regulation laws and that restaurant employees are aware of, and stick to, the policies related to food safety. Constantly being ready for unannounced restaurant health inspections will prevent businesses from suffering due to transgressions, while protecting diners from harmful bacteria which food safety guidelines are meant to prevent.
Step One: Education and Training for Restaurant Employees
Employee education and training can be one of the defining factors in a food business passing restaurant health inspections. Keeping a clean work area and washing hands (before dealing with foods and frequently throughout the shift) should be strict rules for
What is the Raw Food Diet
Many culinary enthusiasts and those who do not follow strict diets roll their eyes at the idea of the raw food diet. Those who have adopted the raw food diet usually believe that by minimizing ingredient processing, they can consume the nutrients they need from the original source (rather than secondary sources such as meat) and that by not cooking their food, they are preserving the maximum nutritional value of the ingredients, having more health benefits than vegetarian health benefits. Though the raw food diet seems to be here to stay, starting raw food restaurants may be inviting to only a very small pool of customers. However, regular restaurants can offer meals for those following a raw food diet, placing a notice on the menu to notify customers that the dish is raw. Many restaurants already follow this strategy for meals for vegetarians, but the idea can be extrapolated for any special diet including vegan, gluten-free, and the raw food diet. Vegetarian restaurants and vegan restaurants have even more incentive to offer raw food diet meals, since their customers tend to appreciate sustainable food, vegetarian health benefits, and other health-related culinary trends such as the raw food diet. Nevertheless, all venues can profit from offering a few raw dishes.
How Can Raw Food Be Prepared?
As can be deducted from the name of the raw food diet, raw food is very limited in its options for preparation. Salads and cold soups such as gazpacho are obvious options for raw food meals since chopping and pureeing are the most common forms are raw food preparation. However, many dishes in the raw food diet are prepared with food dehydrators, allowing cookies and crackers to be prepared from moist ingredients, giving them a crunch, and adding variety to the raw food diet meal options. Though the raw food diet is limited, it can still be combined with other culinary trends, such as tapas and combining sweet and salty in desserts. Dehydrated grain crackers
Keeping a commercial kitchen efficient and able to withstand the pressure of service requires keeping on top of many different components and gracefully blending responsibilities of all restaurant staff. A restaurant manager should be constantly aware of how the kitchen is running and any issues that may arise. He/she should also observe the synchronization of all the different aspects of a restaurant kitchen in order to ensure that it can run as efficiently as possible.
Drafting a List of the Basics
Lists can be a great way to keep organization. The following is a list of basic lists that can create order in kitchen logistics:
- A list of all the factors that must be considered. This list will differ slightly from venue to venue. However, in order to prevent shortcomings in service and disorganization in logistics, basic aspects of running a restaurant must be taken into account in every venue.
Competition can be great motivation for improving a business and drawing more customers. By looking at competition, a business can learn new tactics to increase restaurant business. Though sometimes competition can be understandably frustrating, at other times it can be a positive way for food businesses to build relationships with others and learn more about the niche of running food businesses.
Having restaurant competition that offers a dining experience similar to yours (whether the menu, venue, or concept is the same) can cause your customer base to dwindle. When this new competition pops up, business owners may be skeptical about the positive side of competition. However, challenges can make a business stronger. The competition will force a business to consider their weak points and strong points, to locate areas for improvement, and to ensure they are offering customers the best dining experience possible. This may mean reviewing the prices to make sure they accurately reflect the food costs, improving the customer service, tweaking the restaurant ambience, or adding creativity to the dish selection. Monopolistic venues, those offering a dining experience unparalleled in the area, may be
Thanksgiving is renowned as a holiday to spend with family. Each family has adopted Thanksgiving traditions that tend to stay the same year after year, whether home-cooking, ordering take-out food to avoid stressing about cooking a delicious meal, or dining out in a nice restaurant with a great atmosphere in order to avoid any hassles at home. Working on holidays can be rough, but by taking steps to ensure that both customers and employees are enjoying the holiday as much as possible, businesses can fully benefit from the restaurant holiday and convince those dining out to adopt the venue as their personal Thanksgiving tradition.
Restaurant Thanksgiving for Guests and Employees
One of the hardest parts of owning a restaurant or being a restaurant employee is working on the holidays. For venues offering Thanksgiving dinner, consolation can be had in knowing that the profit margin is extremely promising. However, this benefit affects only a few restaurant employees, such as the waiters and the restaurant owner. To recompense restaurant employees, such as those working in the kitchen, consider offering higher wages for the night and a festive meal with all the traditional holiday foods, after service. Keeping restaurant employees happy will help ensure a positive vibe during the restaurant holiday. On a similar note, taking reservations in advance and refusing walk-ins is the best way to ensure that the restaurant isn’t over-staffed during the holiday, allowing the maximum possible number of restaurant employees to
Customer loyalty programs can be a great way to draw in new customers and keep them coming back. There are many ways to go about setting up a customer loyalty program that will entice consumers. Having one clearly planned customer loyalty program will provide customers with a clear way to get the benefits offered. Though many of the customer loyalty program ideas are great and effective, focusing on one single strategy is the best way to increase restaurant business through customer loyalty programs.
Setting Down the Rules
When drafting restaurant loyalty programs, one of the most important factors is to keep it simple. Complicated systems of how to earn more points and rewards will confuse restaurant staff and deter customers from joining the customer loyalty programs. Steps to consider in restaurant loyalty programs include initiation, a goal, and how to get to that goal.
Model Restaurant Loyalty Programs
Let’s take an example: JP Licks, an ice cream shop chain in the Boston area, offers customers an electronic card as part of their loyalty program. Upon registering the card, the card gets charged with a free sundae. After each purchase, customers receive a part of their money back
Food storage ideas in a restaurant effect more than order in a restaurant kitchen, they can make work run more smoothly for restaurant employees and improve restaurant food safety. Restaurant food storage guidelines usually focus on restaurant food safety, however, the ideas included in the guidelines, such as restaurant food labels, can also make the food preparation process quicker and simpler. Businesses can adopt some food storage ideas and pick out tidbits of restaurant advice related to food storage, in order to create the best system for the venue.
Restaurant Food Labels
Restaurant food labels with the name of the food item and the date it was prepared, are one of the most useful food storage ideas to keep organization in commercial kitchen appliances such as refrigerators and freezers, as well as the pantry and other storage areas. Restaurant food labels are critical to restaurant food safety since many prepared foods are only servable for a short window of time. Labeling also makes going by the “first-in first-out” rule a no-brainer and allows restaurant employees to quickly identify raw, semi-prepared, or prepared dishes. It is a simple, quick, and effective way of communicating important information regardless of the restaurant employees on shift during food preparation, use, or disposing.
Storage Area Conditions
Storage area conditions can have a huge impact on the condition of the ingredients as well as food safety. Refrigerators and freezers are the most important commercial kitchen appliances for ensuring that restaurant food storage guidelines are followed. The lower the temperatures, the longer perishable foods will stay fresh. However refrigerators should not be so cold that fresh vegetables and fruits freeze, since their textures will be soggy when they defrost. Having commercial kitchen appliances that are working properly and maintained regularly makes all the difference for storing perishable foods. Pantries and similar food storage areas should be dry, cool, and without significant exposure to the sun. Moistness and heat will cause semi-perishable ingredients such as flour, oil,