This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. Where to Tap into Hidden Revenue If you want to boost profits, the quickest way isn’t to raise menu prices or cut portions, it’s to go straight to the source of your costs: manufacturers, distributors, and beverage companies.
And in the business side of beverages, no topic is more trendy right now than “functional beverages.” They’re beverages that serve a “function,” or basically, products that claim to benefit health, wellness or performance (1). Functional drinks are just what it sounds like. They are comfortable deciding not to drink on occasion.
Food and beverage are the tools that we use but it is the environment of open hospitality that defines this industry that has been around since the days of vagabond travelers and traders during Medieval Times. This is what we do, this is our purpose, this is our privilege.
Well, at least operators should be able to rely on alcoholic beverage sales to make up the difference but waitthere is a trend among the 21-35 demographic to live alcohol free and the movement is gaining traction. Whats going on, how do restaurants overcome this problem? Where theres a will there is a way.
By Julia Nikolaus, Contributor As a restaurateur or manager, you know just how competitive the non-alcoholic beverage market can be. Restaurants need to recognize that non-alcoholic beverages require their own specific marketing strategies if they want an edge over the competition. 4 - Train Wait Staff & Bartenders.
The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The Club Chef is the conductor of the orchestra.
In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. I’ll make this connection for you later in this article. This is a trend I hope will go away.
In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.
To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.
Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors. This is very apparent in clubs, resorts, and hotels. Know what you want and chart a path.
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going. Are you overstaffed on slow days?
You may also like our article on why equipment longevity needs to be a priority for coffee shops. Matching beverage quality with cleanliness Specialty coffee shops invest extensive time and money curating exceptional beverages, training stellar baristas, and purchasing premium equipment. Enjoyed this?
In this article, youll learn: Why every operator has to monitor their restaurant profit margins Why it can be so challenging to increase your profit margins How to improve your margin numbers Lets dig into why margins, not just sales, make or break a restaurant business. Your cost of goods sold (ingredients, beverages, packaging, etc.)
The pink and blue horse illustration at the top of this article is not clickbait. Training new people is easier with shorter menus.” The company will bring back furloughed employees and look to make new hires as necessary to prepare and train staff for reopening. There will be staff that don’t come back.
Eatertainment is defined as “a guest experience that involves food and/or beverage dining before, after, or during other activities.” Lida Ahn, Chief Training Officer at Pinstripes credits 20 percent of sales to the gaming concept of the business. If you need a few more ideas or inspiration check out this article.
If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. So, here are some thoughts (nothing new here, but always worth reinforcing): [] TRAIN AND DELEGATE “When will I find the time to teach anyone to be as thorough as me?” Once again, train and delegate as much as you can.
As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.
The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community. Salt and pepper shakers, sugar shakers, and paper placemats completed the tabletop with an occasional single stem flower for a touch of color and bargain basement elegance.
There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right!
Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Prohibition and the Speakeasy: Prohibition from 1920-1933 made it illegal to produce, distribute, serve, or consume alcoholic beverages except as a sacrament in the church and for medicinal purposes prescribed by doctors.
Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. This is a summary of our earlier article, “Responding to COVID-19’s Impact on the Restaurant Supply Chain.” Multiple Sourcing and Backup.
Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.
Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable? Heat the water to a certain temperature, grind the beans, and pour the water over the beans – easy.
Automation can support coffee shops in navigating the unprecedented times the industry is currently experiencing, but it can’t replace the fundamentals of investing in staff training and development. You may also like our article on how automation can better support baristas. Trained baristas are in more demand than ever before.
Whatever you want to achieve, and whatever position you seek: Restaurant Chef, Research Chef, Personal Chef, Restaurateur, Food and Beverage Director, Teacher, Author, Consultant, or Product Developer are all within your reach. PLAN BETTER – TRAIN HARDER. 700 articles from the chef’s desk. PLAN BETTER – TRAIN HARDER.
From sparkling teas and lemonades to cold brew coffee, customers are increasingly thirsty for a more refreshing beverage than the traditional coffee shop offerings. The shift away from alcoholic and sugar-loaded drinks gives other beverages such as cold brew coffee, kombucha, sparkling teas, and housemade lemonades room to grow. .
In the vast majority of specialty coffee shops around the world, dosing coffee is an everyday practice for preparing both espresso and filter beverages. You may also like our article on whether we should allow plant milks in the World Barista Championships. Read on for more of their insight. Why weigh milk? But why did he do this?
When a restaurant fails, the impact radiates across Main Street and affects an entire ecosystem of food and beverage providers, community banks, farmers, and many more,” said Chris Comparato, CEO of Toast. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics.
In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Server: Take orders, serve food and beverages, and provide customer service. Check out this article for additional job descriptions of key team members.
The list of things you need to train your baristas on is long. A well-trained barista will help your coffee shop run smoother and put smiles on the faces of your customers. So, how long should it really take your new staff members to become fully trained baristas? Internal team training at the Supracafé office in Madrid.
You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor. When it works – life is beautiful when it doesn’t everything turns to crap.
Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Food safety training Florida law (specifically, F. 509.049 ) requires food safety training for every employee in food service.
Around the world, milk-based coffee beverages are enjoyed by many – including the cappuccino, latte, flat white , and more. Many milk-based beverages also feature a layer of microfoam. You may also like our article on why milk foam disintegrates. Read on to find out more. This includes cold foam.
You may also like our article on looking out for barista wellbeing after COVID-19. The same research also shows that despite some growth over the past two years, employment rates in the US food and beverage sector are around 8% below the pre-pandemic level. By doing so, the quality of our food and beverages won’t be affected.”.
In this article, we will unravel the key ingredients for running a highly successful restaurant. Elevating the Art of Culinary Delight Nothing captivates diners more than exquisite cuisine and delightful beverages. Complement your culinary masterpieces with an impressive selection of beverages that perfectly harmonize with your menu.
Under the direction of our dining room managers, the service staff were busy setting and re-setting tables, clearing and serving beverages, helping our runners keep the buffets looking sharp, and attending to the needs of the guest. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food).
These beverages can help a coffee business to stand out, as well as creating new sensory experiences for consumers. The beverage originated in Ukraine, where it continues to remain popular. You may also like our article on the flat white and where it came from. In Ukraine, the flat red is a popular beverage among consumers.
The answer is largely the same as before: employees serving alcoholic beverages to-go must be wary of their customers’ level of intoxication and do their best to not overserve. And the employers should train employees to detect intoxication during the cash register or curbside pick-up exchange.
When entering a restaurant, you will see and feel immediately how serious everyone is about food and beverage. This will extend to the dining room as well where servers are just as knowledgeable and committed to the source as the chef and cooks. I have spent my career working with and admiring chefs and cooks like this.
Among many other food and beverage outlets, coffee shops are a common sight in airports around the world. They provide travellers with a space to relax and enjoy a beverage before taking a flight. You may also like our article on whether airlines are starting to offer better coffee. Read on to learn what they had to say.
You may also like our article on how automation is shaping the coffee industry. While speed of service is certainly important for specialty coffee shops , beverage quality and consistency are paramount. As well as relying on their technical skills, baristas can use automated solutions to improve the consistency of beverage quality.
You may also like our article on career progression for specialty coffee baristas. In line with this, they should also know how to pour high-quality latte art for beverages such as lattes, cappuccinos, and flat whites. This can be done in a number of ways, including training and creating personal development plans.
To apply for a liquor license, consult the Alcohol Beverage Control (ABC) Agency) in your state. We'll cover all of this later in this article. Use measured pourers for accurate pours and train bartenders to use jiggers for a consistent cocktail each time. Pro tip : Train staff to upsell using suggestive selling.
Around the world, these beverages have become a staple of coffee shop menus – not just in warmer months, but all year round. In line with this, cafés have started to use cold coffee beverages – including cold brew, coffee concentrate , and cocktails – to expand their menu offerings. So, how can they do this successfully?
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content