Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. The system encourages mixing of room air with supply air for an even temperature distribution.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

ChowNow

MAY 23, 2025

A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. They tell you how much money your restaurant keeps after paying for everything from food costs to labor expenses to utilities and rent. There are two kinds of margins you need to know. Why are restaurant profit margins so thin?

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

7 Shifts

NOVEMBER 15, 2024

In this article: How do you handle inventory management to keep the bar always adequately stocked? Was there a time when you had to adapt to last-minute changes, such as staff illness or unexpected supply shortages? As such, knowledge of the law and how to train staff to comply is crucial. what did you do?

Bar 195

Bar Management Management Hiring 195

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The dish machine was likely an under counter unit and there was no need for a walk-in cooler since supplies were purchased every day; a reach-in or two would suffice. Good friends, good food, good times.”.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

APRIL 15, 2023

Cafés and Bistros should be able to dip into a cache of “extra” money to pay for the entrance fee and since it is thought that restaurants make significant profits from the food they sell, then those deep discounts will be easy to swallow. If you are not in the restaurant business, then maybe this sounds reasonable. We would love that.

Seasonal Menu 518

Seasonal Menu Café Point of Sale Social Media 518

Culinary Cues

JULY 15, 2022

But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. moved from a decentralized system of food production and distribution to a centralized one.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. You can either be a driver of change in that operation or step outside and find a property that respects the process, the ingredients, and the people. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Culinary Cues

MAY 3, 2023

I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. You don’t always get what you pay for, but you do with bread. It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

JANUARY 20, 2024

Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. PLAN BETTER – TRAIN HARDER. Well then – what will? Try apathy on for size.

Front of House 429

Front of House Back of House Coaching Customer Service 429

The Rail

NOVEMBER 1, 2024

In this article, we’ll explore the key tech innovations that are simplifying restaurant relocation and helping owners make a seamless transition to their new space. This technology ensures you don’t lose sight of important assets like food supplies, equipment, and furnishings during the move.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

Culinary Cues

JULY 14, 2023

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.

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

AUGUST 24, 2023

If only the back up supplies had been labeled properly. Well, re-read this article and let me know what you think. On those occasional shifts when things fell apart in the kitchen, you spent many sleepless nights afterward trying to find out what went wrong. If only those side towels had been folded properly. If only, if only, if only.

Back of House 419

Back of House Front of House Food Order Definition 419

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. Supply chain challenges are not going away as production and logistics catch-up. PLAN BETTER – TRAIN HARDER. Over 700 articles). Remember only 1.4% Harvest America Ventures, LLC.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Culinary Cues

JANUARY 28, 2023

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. This article will arm you with ideas for restaurant employee contests. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment? If you’re not sure where to start, ask!

Back of House 276

Back of House Management Management BOH 276

Perfect Daily Grind

MAY 29, 2025

You may also like our article on what the coffee industry thinks about the “evolved” Q grader programme. I have seen an increasing number of coffee, beverage, and food companies question the value of membership in various trade associations such as SCA, NCA, and the National Restaurant Association. Enjoyed this?

Education 91

Education Certification Events Consumer Goods 91

EATER

JANUARY 11, 2021

I didn’t realize it at the time, but this wasn’t a coincidence: The Berkeley store was owned and operated by Veronica Foods, an olive oil distributor that supplies Prima Oliva (along with 700 other stores), and whose focus on quality has ruffled feathers in the olive oil industry. “We

Food Supply 326

Food Supply Consumer Goods Supplies 2010 326

Perfect Daily Grind

MAY 28, 2023

During this period, we have seen the uptake of automated systems and technologies grow across every level of the coffee supply chain – from production to roasting to brewing. You may also like our article exploring automation in coffee roasting. What about automation in other areas of the coffee supply chain?

Food Supply 199

Food Supply Supplies Technology Article 199

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. Restocking server side work Running out of supplies can turn a calm shift into one reminiscent of a chaotic round of Diner Dash. Don't forget to assign opening and closing duties.

FOH 195

FOH Management Management Cash Management 195

Modern Restaurant Management

MARCH 25, 2020

Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. "They're the only vendor — and I'm talking partners, food suppliers, marketing people — who has put out a Coronavirus Kit.

Online Ordering 289

Online Ordering Insurance Mobile Ordering Website Management 289

Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes. After his first stint in the NFL, Tebow joined ESPN and the SEC Network.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Perfect Daily Grind

OCTOBER 12, 2022

You may also like our article exploring the role of a Kenyan coffee marketing agent. According to the Kenyan Agriculture And Food Authority , coffee was grown on around 119,000ha of land in 2019, making it one of Kenya’s biggest cash crops. Read on to find out what they had to share with me.

Food Supply 193

Food Supply License Supplies 2020 193

Perfect Daily Grind

JULY 31, 2022

Smallholder coffee farmers are responsible for between 70 and 80% of the world’s coffee supply. Family emergencies or food insecurity can further keep coffee-farming families, with few financial options, trapped in cycles of poverty. You may also like our article on why affordable finance is so important for coffee producers.

Cash Management 187

Cash Management Agriculture Food Supply Sustainability 187

Perfect Daily Grind

SEPTEMBER 26, 2022

At every level of the coffee supply chain, sustainability is a pressing issue. You may also like our article on how coffee shops can reduce single-use cup waste. This can include staff training, replacing certain equipment with more sustainable alternatives, and informing customers about new systems like reusable cup schemes.

Waste 203

Waste Compost Recycling Sustainability 203

Perfect Daily Grind

JANUARY 3, 2023

There are a number of reasons for this, such as rising food and energy costs , as well as higher levels of inflation. You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again. Furthermore, rising energy and food costs are also impacting consumers.

Equipment 174

Equipment Transportation Sustainability Technology 174

Perfect Daily Grind

DECEMBER 12, 2022

You may also like our article on whether it is possible to get good quality coffee from unripe cherries. In coffee production, bartering is used to acquire supplies in exchange for bags of coffee,” she says. Want to read more articles like this? So how exactly does a barter system work in coffee production? Perfect Daily Grind.

Consumer Goods 210

Consumer Goods Certification Workshop Sustainability 210

Perfect Daily Grind

OCTOBER 3, 2022

In this article, we explore how roasting businesses can successfully attract new large-volume customers and develop mutually-beneficial partnerships. You may also like our article on cost management tips for smaller roasters. What food do they serve? Then read our article exploring how coffee roasters can diversify their income.

Food Supply 193

Food Supply Customer Service Supplies Article 193

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Perfect Daily Grind

JULY 3, 2022

You might also like our article on “Nyumba Kumi Kahawa”: The initiative rejuvenating coffee production in Kenya. While there have certainly been increasing efforts from various stakeholders in the Kenyan coffee supply chain to encourage younger generations to work in coffee production, a generational divide still remains. Enjoyed this?

Education 174

Education Agriculture Food Supply Article 174

Modern Restaurant Management

DECEMBER 16, 2019

For the first time, Tripleseat conducted a survey to share with leaders in hospitality the amount of hours professionals put into each event to make sure that every one of their clients' events are a success, as well as their experience in the industry, type of training received, salary earned, among others. Top QSR Traffic.

2019 322

2019 Compost Mobile Ordering Online Ordering 322