7 Shifts
SEPTEMBER 1, 2022
Before your restaurant even begins serving food, you can design a strong menu that is less susceptible to selling out quickly. With consistent ordering, a streamlined system for inventory, a well-designed menu, and forecasting, your restaurant should rarely hear the term 86 being shouted from the kitchen! Reengineer the menu.
Perfect Daily Grind
JULY 28, 2022
But what’s the clear definition? Although there is no formal definition, micro roasters are defined by some sources either by the batch capacity of their machine, or the amount of coffee they roast. For the former definition, some say micro roasters are commercial operations that routinely use 1kg to 3kg capacity machines.
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SpotOn
FEBRUARY 21, 2024
A quick service or casual restaurant will have open seating, a soda fountain, and maybe an area designated for online order pickups. At a fine dining restaurant, they anticipate a waitlist, fancy printed menus, and food served with professional table service. What is a bistro restaurant?
Sling
AUGUST 17, 2020
The IRS calls it a statutory employee, and designating your staff as such could have benefits for both your employee and your business. Statutory Employee Definition. The Sling app is designed specifically for tracking and scheduling your employees — statutory or otherwise — so all of its tools are dedicated to that task.
The Restaurant Times
AUGUST 5, 2022
You can invest in an expensive vehicle or technology , but creating an appealing food truck design is one of the key elements of success for the food truck business. This article will walk you through everything you need to know to design a food truck. In fact, the local regulations may sometimes affect your design choices.
EATER
AUGUST 19, 2021
From eye-catching labels for chile sauce to restaurant wallpaper, Overice founder Meijun Li translates culinary vision into visual design In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. The second part of my job is design.
Culinary Cues
DECEMBER 12, 2021
He or she must relish viable analytics, well designed budgets, and profit/loss statements. This does not mean that the chef or professional cook must be expert at any of these processes or skills, or that he or she be the designer and driver of these important pieces of the business puzzle.
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