General
Owning a successful restaurant is all about staying in touch with current trends and staying in tune with your customers. While you have invested in the best website money can buy, and spent time and effort keeping your Facebook page up to date, if you are not actively surveying your customers, you won’t really have your finger on the pulse of what is happening in your restaurant.
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.
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.
Not long ago we posted an article related to the importance of equipping your professional kitchen with high-quality cookware and smallwares. The overarching theme of the post – which was more of an overview – was that quality is more important than quantity even if you’re just starting out and money is tight. In this post we’re going to focus on knives, the bedrock of food preparation and the professional chef’s best friend and ally.