Posts in January 2014
Restaurant design makes a huge impact on how a restaurant functions. When considering how to build a restaurant, businesses may want to consider hiring restaurant consultants to help ensure they do not leave out any key elements, and successfully maximize their space. Restaurant employees’ jobs are affected by the restaurant floor plan of both the restaurant kitchen and the front of the house. However, research shows that the front of the house restaurant floor plan has a big impact on how customers feel and how much they spend in a venue. Different venues have different concepts that will work best with a certain type of restaurant floor plan. By considering the restaurant employees, laws, and target customers, business owners can be decide how to build a restaurant.
Basic Restaurant Floor Plan Considerations
Certain factors must be taken into consideration by all business owners when considering how to build a restaurant. The common components of a front of the house restaurant floor plan include having a strategically placed hostess station, comfortable seating areas for
The idea of a “green restaurant” is attractive to customers, largely due to the public’s rising awareness of the environmental issues facing Earth. Sustainable food, such as local produce and vegan products, and other eco friendly initiatives, such as offering take away menu items in eco friendly packaging, can be a great way to become a “green restaurant” and boost restaurant marketing to earth-conscious customers.
Eco friendly packaging is a great solution for wrapping take away menu items. Having biodegradable containers for take-out food can help reduce a business’s detrimental effects on the environment. Using biodegradable products in general, such as biodegradable twine, to prepare and package foods, makes a restaurant more of a “green restaurant.” However, to make the most impact, a business’s food delivery service should not be the only ones using these biodegradable products. For customers purchasing from the take away menu in-house, having re-usable containers for sale to use as packaging, can be the best move for a green restaurant. By offering customers a discount on the take away menu if they use the reusable, eco-friendly packaging, businesses can receive great restaurant marketing and increase customer loyalty by encouraging customers to return for the discount. Meanwhile, they will save money by cutting down disposable packaging.
Hot, steamy, fresh hot cocoa, spiced hot wine, homemade soup of the day, winter vegetable chili…such dishes are often available on winter seasonal menus, and suggested as tips for restaurants to offer in the winter, since “warm” foods are in high demand as the weather cools down. A restaurant marketing plan for the winter season should be focused on publicizing the winter menu and making the venue seem as warm and cozy as possible. By using restaurant marketing to publicize the offer of a warm meal or drink during the winter, businesses can increase restaurant traffic despite the tendency of customers to want to stay home to avoid the chill.
Whether using local advertising, social media advertising, or print advertisements, a restaurant marketing plan for the winter can have increased affectivity by publicizing the menu items which are seasonal and will appeal to customers the most. In the winter, dishes with lots of spices and herbs, which are served warm, such as stews, chili, and soups, are extremely popular. Holiday menus and special events
Many recent studies show impressive statistics about the popularity of takeout food. 40% of Americans feel that take-out food is an integral part of their lifestyle (Restaurant Marketing magazine). The business of take out restaurants serves many American households on a nightly basis, and is projected to continue to expand rapidly. The popularity of take away menu options is mostly due to the convenience of takeout options for busy professionals, who work long hours and don’t have time for meal breaks or to prepare food at home. Food delivery service options that accompany most take out restaurants’ policies make it even easier for people to order and receive their meals, hassle-free.
Using the Take Away Menu to Increase Restaurant Business
The take away menu boom can benefit almost every food business, if they adapt to the trend. Businesses that are not take out restaurants can adopt practices that will increase restaurant business by making it as simple as possible for customers to order out, or dine in. When adapting to be take-out friendly, restaurants should focus on customer convenience. Ordering take away online and having food delivery service are priorities to customers too busy to pick up their food at the venue. Having the option to view the restaurant menu and order take away online not only encourages busy customers to order, it is also a great restaurant marketing strategy, since customers prefer to view a menu using the internet or consumer apps before choosing to dine at or order from a venue. Businesses should also make sure that they have convenient take away food containers
Without efficient restaurant supply, a restaurant will not be able to run smoothly. By managing restaurant inventory properly, especially when it comes to food, a commercial kitchen can avoid a lot of the stress involved with running a restaurant, by dodging problems associated with inadequate restaurant ingredients during food preparation. By following these tips, a restaurant kitchen can make its way towards flawlessly managing restaurant inventory.
1. Build a Relationship with Your Supplier
Restaurant suppliers will be most helpful in ensuring that a restaurant inventory is full, when they are on good terms with the business. By having a positive professional relationship with suppliers, businesses can get the best products, on time, and at the most convenient cost possible. Whether the supplier of ingredients is a local farmer or fisherman, or a wholesale supplier, having him/her on your side for getting all your requested ingredients on time and at the best quality, will raise the level of the restaurant kitchen. By getting first dibs on newly in-season produce in your area, your commercial kitchen will be able to stand out from others in the neighborhood.
2. Stay Organized!!!
A restaurant inventory, similar to many other aspects of running a restaurant, will only be convenient if it is organized. Keeping ingredients in designated areas, or shelves, of the restaurant will allow restaurant staff, such as cooks, bartenders, pastry chefs, and the restaurant manager, to know when an ingredient is depleted and needs to be re-ordered. Having a member of the restaurant kitchen staff who has worked at the venue for a while, and therefore knows the approximate
Energy Star appliances are useful beyond just lowering electricity bills and boasting that a business is a green restaurant. Though boosting business energy efficiency may be enough justification to purchase energy efficient appliances, many other financial incentives exist as well. These incentives include Energy Star rebates and tax breaks. The standards that Energy Star appliances must meet ensure consumers that they are receiving good quality and will be able to get good savings, for their purchases. For skeptics, multiple sites summarize and give links to details on the benefits of choosing Energy Star appliances.
The Energy Star Program
The Energy Star program is an initiative that was started by the Environmental Protection Agency in 1992 to try to reduce air pollution by providing incentives for using energy-efficient technologies, such as Energy Star appliances and lights. The financial incentives of purchasing energy efficient appliances include tax breaks, rebates, and lower electricity bills. According to the National Restaurant Association’s website, “restaurants that invest strategically in energy-saving commercial food service equipment and fixtures can cut utility costs 10% to 30% through rebates, tax credits and other financial incentives.”
The Energy Star program also ensures that consumers will not have to compromise on quality or trust in the products when choosing to increase business energy efficiency. In order to be Energy Star appliances, products must be significantly and measurably energy efficient appliances, meet consumers’ technological demands, and
Restaurants are a high risk location for foodborne illnesses due to the amount of restaurant staff and possibilities for food contamination. However, having proper hygiene in restaurants can help raise food safety. Food contamination and foodborne illnesses can be prevented by focusing on restaurant staff training and restaurant kitchen organization. The cleaner and more organized restaurant staff are, and the more well-maintained the restaurant kitchen, the higher the level of food safety in the venue.
1. Hand washing
Hand washing is an obvious step in the road to hygiene in restaurants. Restaurant staff should wash their hands frequently, but especially before starting work, after using the restroom, after breaks, and when switching from handling raw ingredients to ready-to-serve ingredients. Instances of food contamination can easily be prevented by restaurant staff washing their hands, since hand washing helps kill bacteria that can accumulate as easily as by touching a common surface. By educating restaurant staff about the importance of hand washing and by placing many hand washing stations and instructional signs around the kitchen, businesses can encourage their employees to wash their hands regularly.
2. Restaurant Kitchen Organization
Kitchen hygiene is crucial to the prevention of foodborne illnesses. Regularly cleaning each appliance and storage area of the restaurant kitchen prevents bacterial buildup in those areas and ensures that the restaurant kitchen is always inspection-ready. Having proper janitorial supplies on hand will make maintaining kitchen hygiene more convenient for restaurant staff. Separate cutting boards and preparation surfaces reduce the possibility
What beats a rich, creamy, steaming bowl of tomato soup on a cold winter day? Would the romanticism of this vision be destroyed if you knew that tomatoes are on the FDA’s list of hazardous foods? According to the FDA, from 1996 to 2008 1,927 illnesses and 3 deaths can be blamed on tomatoes. All fresh fruits and vegetables can be seen as food safety risks, especially since they are often eaten raw. Restaurant food safety is a huge issue for food businesses, since dealing with high quantities of various ingredients can raise the chances of contamination. By knowing the risk-factors and taking initiative to prevent them, businesses can lower the chances of crossing restaurant food safety recommendations and raising risks.
Restaurant Staff Education
Restaurant staff holds a huge weight of responsibility when it comes to restaurant food safety. Most of the time, high temperatures used as how to cook raw ingredients kill most
2013 brought some prominent culinary trends, many of which seem to be here to stay. Health and environmental consciousness drove some of the biggest culinary trends of 2013. The National Restaurant Association predicts that many of these trends will stick around for 2014. As we move into the New Year, it is important for food businesses to reflect on food trends of 2013 and use them as a reference point to improve themselves.
Health-Related Food Trends 2013
This year saw a rise in consumer health concerns that effects food businesses. Healthy eating restaurants had an advantage over fast food chains, in drawing health-conscious customers looking to cut saturated fats, calories, cholesterol, and sodium, from their meals. As a response, fast food chains such as Burger King began offering healthier alternatives such as Burger King’s lower-fat fries. Other restaurants became slightly more like healthy eating restaurants by adapting dishes to better fit consumer health concerns. Restaurants with gluten free menus also experienced a customer-base expansion this year. Not only do restaurants with gluten free menus draw customers who are sensitive to gluten, they also draw regular customers looking for wheat free foods because they believe wheat free foods are better for their overall health. Customers and restaurants showed a concern for environmental health as well as diet health, in food trends of 2013.
Culinary Trends Go Green