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The question of whether your restaurant needs a liquor license is a simple one: If you plan to sell alcohol, your restaurant needs a liquor license. The sale of alcohol can boost restaurant revenues, because liquor and beer have great profit margins and low labor cost (it’s a lot easier and faster to prepare a martini than coq au vin).
Pomegranates are among the healthiest fruits on earth. Pomegranates, with their gorgeous ruby-red color, are beautiful to behold, and the shiny red “jewels” inside, called arils, contain sweet juicy nectar surrounding a white seed in the middle. Despite some popular opinions, pomegranate seeds can be eaten – and they are good for you, too!
Opening a successful restaurant is all about location; physical brick-and-mortar venues matter even in today’s world of virtual reality. Location can make or break a restaurant. In “Location: A Strategic Marketing Imperative,” Forbes advises that researching your restaurant’s location is the key to success or failure.
Although it is natural to put a tremendous amount of thought into the interior design of your restaurant’s dining area, it is equally important to invest in the design of the kitchen. A well-designed kitchen can have a positive effect on your staff; on the food preparation; and on the end results.
Setting the matter straight about couscous is no easy task. Is it a grain? Is it pasta? Is it a form of rice? No worries: This primer covers everything you wanted to know about couscous, but were afraid to ask. We’re aiming to turn you into a couscous aficionado quickly and painlessly – and we’ll throw in some recipes to get you started on your couscous journey.
First of all, contrary to popular belief, couscous is a type of pasta, not a grain.
Having a website is an absolute necessity for most businesses today. This is particularly true for restaurants due to an emerging trend in the industry that is helping to increase sales: online ordering. Customers will often visit a restaurant website to learn all about it, including the menu. Now, however, customers expect more; the savvy restaurant customer wants to be able to order online.
As mentioned in a previous post, the number of people suffering from food allergies is growing at an alarming rate. As a restaurant owner, it is the responsibility of you and your staff to do everything you can to keep your customers safe and to make this health issue a number-one priority. It is not an impossible task, but it is one that requires ongoing diligence and awareness.
Spaghetti squash is arguably the most intriguing of all squashes. Its skin, which ranges from dark ivory in color to a yellowish-orange, is solid when raw, like other squash; after it’s cooked, however, is when this winter squash becomes wondrous. When the flesh is scraped away from the shell, it forms strands that are remarkably similar to spaghetti, with a mild pasta-like flavor.
Long after the successful launch of your restaurant – after the planning, the renovations, the staffing, and the stocking – money will still be a major concern. No matter how successful you become and how long the waiting list is for a seat at your restaurant, long-term growth is largely dependent on saving money. Creating a money-savings plan is just the first step; implementing these cost-saving measures over time is the big challenge.
Food allergies are becoming more prevalent and severe, according to the Food Allergy and Anaphylaxis Network (FAAN). More and more it seems that people, young and old, are developing allergies and intolerances to certain foods and ingredients. Some of these allergies can be life-threating, while others are “just” inconvenient, as they cause less dire symptoms that people still want to avoid.