We recently 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.
Bringing together and hiring the best staff for your restaurant is a top priority before opening. But once your business is booming – customers are streaming in on a regular basis and the feedback is stellar – you have to keep that staff happy and motivated so that you can maintain the high level of excellence that you’ve worked so hard to establish. Nothing in the restaurant industry can be taken for granted; customers are fickle and trends are constantly shifting.
No matter what type of cooking-related business you’re thinking of launching, equipment – and the related budget – is a vital consideration. Regardless of whether you’re opening a small catering concern out of your home kitchen or if you’re jumping into the deep end with a gourmet restaurant in the ritziest part of town, the “meat and potatoes” of your business is not actually edible.
As a restaurant owner, you have to offset the demands of being an entrepreneur with the needs of your clientele, a balancing act that is both a requirement and a challenge. So when the time comes to revamp your menu – due to seasonal requirements, cost considerations, or time constraints – follow prescribed guidelines on how to do it, and – most important – don’t forget your customers, many of whom will vote with their feet if that menu change isn’t handled correctly.
Transforming one-time consumers into loyal restaurant customers is a key to success for most businesses. This holds particularly true for restaurants, and yet can be even harder to achieve due to the challenging combination of the increasingly competitive industry and today’s informed, empowered diners.
How popular are food trucks these days? Smithsonian Magazine recently declared America to be a “ food truck nation.” According to Mobile-Cuisine, meanwhile, there are currently 4,130 food trucks in the US generating annual total revenue of $1.2 billion — a 12.4 percent increase over the past five years.
The National Restaurant Association declared “sustainable seafood” to be number nine on its list of the “Top 20 Food Trends” for 2016. Also making the cut? “Locally sourced meats and seafood,” as well as “environmental sustainability”.
All three add up to one major takeaway for forward-thinking restaurant owners and managers. If you’re not aiming to show off your commitment to serving up sustainable seafood, you’re falling short of fulfilling some key requirements among today’s diners.
As the expression goes, “You only get one chance to make a first impression.”
From digital menus to data security, an abundance of tech trends continues to disrupt the restaurant industry. But how do you know when to get on board or wait out what may be a passing fad or flop?
Let’s take a closer look at one of the most popular trends sweeping the restaurant world: third-party food delivery, along with four reasons why getting on board with this innovative enterprise may make smart sense for your establishment.