While restaurateurs are frequently advised to aim their marketing campaigns and sales pitches at millennials, they may be missing their biggest target audience if they do. The economy is always shifting, and the preferential customer and the demographic that can make or break a restaurant’s reputation and success changes along with the times.
The restaurant business is exciting and fulfilling at best, and volatile and stressful at its worse. Juggling menu offerings, maintenance, budgets, and staff is a job for a wizard – and that’s when things go smoothly. When things go awry and a situation gets out of hand, a restaurant owner has to reach deep in his or her bag of tricks to come up with answers.
As we discussed in a previous post, refrigeration units will be one of the most important purchases you make when you set up your commercial kitchen. In this post, we’ll talk about two other useful types of refrigerators found in many commercial kitchens: the refrigerated prep table and the refrigerated chef base.
A key requirement for food preparation, in general, and restaurants in particular, is to adhere to food-handling procedures that ensure that food is safe to eat. Proper food hygiene prevents germs, which can cause food-borne illnesses, from contaminating food. Whereas health inspectors will visit your restaurant from time to time to inspect it for compliance with legal health and safety requirements, it is up to you to provide the proper food safety products and training to help your staff promote food safety in your restaurant.
Cookware is essential equipment in every commercial kitchen. Whether you’re making soup or a stew, pan-searing chicken or stir frying noodles, choosing the right cookware will make a significant difference in the quality of your food and the efficiency of your kitchen. There are a multitude of options available to the executive chef and head cook, and we’re here to explain the advantages and disadvantages of each type of cookware to help you move forward with your purchases.
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.
When you’re opening a new restaurant, every element matters. The food, the décor, the furnishings, and the staff all tell the story of your brand and your mission. Included in these all-important elements is the dinnerware, which will showcase your food and present your chef’s culinary skills in the best light.
The importance of good baking pans for your commercial kitchen cannot be overstated. Baking, unlike cooking, is an exact science, so it makes sense that not only does the success of your baked goods correlate directly to the ingredients you put into it, the shape, size, and material of the pan you will be using also matters. So read on to learn about how choosing the most appropriate pan for the goods you plan on baking will lead to the amazing results you and your customers are clamoring for.
In a restaurant, where the price of every item can make a difference to the bottom line, weighing food can provide accuracy when measuring ingredients for recipes. A restaurant food scale can also help in maintaining consistent portion sizes to control costs, and it can let a restaurant owner know how much to charge a customer when selling items by weight.