All posts by Dana Williams
Much has been written – including right here – about why a restaurant’s location is so important to the success of the business. Visibility is the number-one factor in choosing a site for a new restaurant, as being seen is the basis for drop-in business, which is vitally important. For this reason, off-street locations have long been considered undesirable real estate options.
Although you may not realize it – and you may not even know what “it” is – your restaurant can definitely use an expeditor. If you find that the service in your restaurant is sluggish and the kitchen-to-dining process isn’t flowing smoothly, an expeditor can help alleviate the problem and turn your restaurant into the efficient establishment it has the potential to be.
When you own or manage a restaurant, not only do you have to pay attention to your guests’ experience – the food, ambiance, presentation, etc. – but you must always keep the health and safety of your employees in mind, as well. As a business owner, the safety of those you employ – from kitchen workers and cooks, to front-of-the-house waiters and bartenders– should always be a top priority, and you must ensure that you have the right equipment on hand to keep your staff safe and sound.
The importance of good baking pans for the commercial kitchen cannot be overstated. The success of baked goods correlates directly to the shape, size, and material of the pans you use, and choosing the most appropriate pans for the tasks at hand will lead to the superior results you seek.
When it comes to marketing a restaurant the bottom line is: You can never rest on your laurels. You must always assume that the next best thing is right around the corner or that your loyal customer base is not as devoted as you hope it is. Even if you are everyone’s go-to dining establishment right now, success can be fleeting unless you nurture it – through advertising, promotion, and marketing.
Although the tasting-menu trend may have peaked, this multi-dish approach to serving is still the calling card of many an upscale restaurant. And, while tasting menus sound great on paper – which hungry customer wouldn’t want to dispense with the painstaking task of choosing one dish out of so many when he or she can try almost all of them – they are not for everyone.
Cauliflower is a member of the cruciferous family of vegetables, along with cabbage, bok choy, broccoli, and Brussels sprouts. This group of vegetables was named for the four equal-sized petals in its flowers that could be viewed as forming a cross-like or crucifix shape. Cauliflower, like many of its relatives, is lauded for its health benefits and nutritional value; but often overlooked is its smooth, slightly nutty flavor and its use in a wide variety of recipes.
Serving customers in a restaurant is a tough job. It can be considered one of only a handful of jobs where people’s pay depends on how personable and pleasant they are. Although tips are a significant part of what a waiter takes home at the end of the day, (which makes the job more attractive to those with outgoing personalities and a culture of good service) changes are afoot regarding tips and the way they are collected in U.S. restaurants.
Owning and operating a successful restaurant requires attention to many things – and food is just one of them. Your restaurant’s staff is a key component of your success; their job satisfaction should be a top priority. Nonetheless, not everything that passes for absolute truth is accurate and reliable information. In the restaurant industry, myths abound, particularly when it comes to employment.
If you haven’t had quiche lately, it’s not too late to fix that problem. Quiche is one of the most versatile dishes in the world – easy to prepare, healthful, and incredibly delicious. By following a few simple rules, the perfect quiche is attainable every time you set out on the quiche journey.