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.
One of the niftiest features on Facebook – an oldie but goodie that was introduced back in 2010 – is Facebook Places, which allows people to use the GPS on their mobile phones to let their friends know where they are located. Using Facebook’s Check-In button users can announce their location to friends and followers, including the name of the business they are currently frequenting.
Much has been written about how competitive the restaurant business is and how hard it is to get to the top of the heap – and to stay there. Even more than your chef’s signature dish or the investment you made in décor and ambiance, the way you market your restaurant will have a huge impact on whether your business will succeed or fail.
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.
Although the restaurant industry in the United States is struggling, the U.S. Food and Drug Administration (FDA) says that Americans eat and drink about one-third of their calories away from home. Other surveys show that more than half of the money spent on food goes to restaurants and convenient on-the-go meals — rather than to groceries cooked at home.
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.