Tag Archives: restaurant
In our recent article, “Restaurant Robotics Are Here to Stay,” we talked about the dawn of the robot age and whether robots entering the food industry meant that people (waiters, chefs, bartenders) were on their way out. We concluded that only time would tell but urged restaurant owners to continue to follow automation trends while acknowledging that the human element was unlikely to be eliminated altogether.
As we’ve already discussed, choosing the right refrigeration unit (or units) for a commercial kitchen is an essential part of setting up a food-service business. A full range of refrigerators – all with a different purpose – includes reach-in units, undercounter fridges, walk-ins, merchandisers, and more.
Whether you think of them as the pre-game warm-ups of the restaurant industry, or the sound-checks of the hospitality business, pre-shift meetings are a vital part of running a successful restaurant. Starting each shift in your restaurant without a pre-shift meeting or “pep-talk” is to overlook a great opportunity to connect, encourage, and educate your team.
The restaurant industry is notoriously competitive and physically draining; however, sometimes the hard work and financial investment pays off and your restaurant turns into a huge success. If that happens, and if you’re an ambitious and confident business owner, your thoughts might turn to opening a second restaurant based on the belief that doubling locations could mean doubling your success.
Offering wines on tap is one of the hottest food-and-beverage trends right now, and many restaurants and bars are expanding their wine programs with on-tap offerings in a variety of ways. Because technology is always advancing, adding wine-on-tap is a possibility for older, existing restaurants, and even more convenient for brand-new establishments.
Commercial refrigerated merchandising units – a.k.a. merchandisers – can be found in food-service operations of just about every type. They are designed to openly display prepackaged chilled foods or beverages through a glass door or an open front, so that customers can reach in and take the beverage, cake, sandwich, or snack that they crave without bothering the wait staff or cashier.
If you own or manage a restaurant, you undoubtedly have to deal with one of the most annoying and disruptive phenomena of the industry: customers who don’t honor their reservations and simply fail to show up with no warning. For restaurants in general, and small establishments in particular, a no-show represents a missed opportunity to seat other guests – or a tableful of other guests – which is a painful blow, particularly if it happens night after night.
For many people – and many restaurants – food and drinks go together. And when we say “drinks,” we mean alcohol. Restaurants that want to offer a complete dining experience have bars that are stocked with the latest spirits and manned by the most knowledgeable and skilled bartenders. However, word on the culinary street is that there is a trend afoot that might alter the food-drink synergy.
Although you may not realize it – and you may not even know what “it” is – your restaurant can definitely use an expeditor. If you find that the service in your restaurant is sluggish and the kitchen-to-dining process isn’t flowing smoothly, an expeditor can help alleviate the problem and turn your restaurant into the efficient establishment it has the potential to be.
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.