Resource Central
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.
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.