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The Relative Safety of Outdoor Dining

EATER

Outdoor dining in San Francisco | Patricia Chang. So I appreciate her new, thorough FAQ for New York magazine on COVID-19 risks, which touches upon outdoor and indoor dining. Not all outdoor dining is created equal. Bars, meanwhile, should be “avoided at all costs.” Read the archives and subscribe now. The Atlantic].

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Is it Time to Take the Plunge and Renovate Your Restaurant?

The Rail

You can also cut down on utility costs by switching to LED light bulbs or only running a full dishwasher to avoid water waste. Restaurant Upgrades to Consider If you’re looking to add new features to your restaurant, then there are many design ideas you may consider, including integrating the outdoors into your bar.

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Restaurant Forecasting: How To, Formulas, Methods, and More

7 Shifts

Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make. Why Should You Conduct a Restaurant Forecast? Inventory Management.

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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. FIFO (First In, First Out) is a stock rotation principle that ensures the oldest ingredients are used first, avoiding spoilage and reducing food waste. Cost control. Food safety. HACCP protocols.

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Winterizing Your Restaurant: Navigating Challenges and Ensuring Sustainability

The Rail

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. However, first-time restaurant and bar owners might not be fully aware of what to expect when the snow starts falling.

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Top F&B Industry Trends To Watch Out For In 2022

The Restaurant Times

Danone , a large food corporation, recently made the decision to cut waste by incorporating wasted fruits into its yoghurt products. Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. Outdoor Dining . Shift To No Hangovers .

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Can Restaurants Survive Shutting Down Again?

EATER

Excess tables and chairs, including all bar seating, have been removed. Since the restaurant’s backyard reopened on June 24, 90 percent of business has come from outdoor dining, providing a glimmer of hope that the business can survive. He points out that if he had spent his loan money immediately, the bar would already be closed.

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