Ken Burgin

FEBRUARY 21, 2019

It’s hard for us in our comfortable big cities to imagine what the people in Townsville (northern Australia) are going through after the massive floods and release of dam water. This inundated the town, and whole shopping centres and business areas are closed – some will never re-open. But aren’t they insured? The reality is that the level of insurance that could cover this type of flood risk is too expensive for most small operators, even if it is available.

Small Business 60

Small Business Insurance 2011 Article 60

Wasserstrom

FEBRUARY 21, 2019

Lately, you can’t seem to escape the influence of the Netflix show “Tidying Up with Marie Kondo.” But what can you do to organize your commercial kitchen? While you may not be able to use the same “does it spark joy?” guideline that Kondo advocates, there are a ton of things you can do to […]. The post 6 Ways To Tidy Up Your Commercial Kitchen appeared first on The Official Wasserstrom Blog.

Influencer 66

Influencer Blog Management Management 66

The Restaurant Expert

FEBRUARY 21, 2019

You’ve heard portion controls cut food cost, but you’re not sure how to enforce them in the kitchen. Or maybe you’re not sure how to explain to your kitchen manager or chef that portion controls ensure food cost doesn’t get out of hand. Watch this video or read below to learn how to effectively use portion controls in your restaurant.

Food 56

Food Download Waste Take-out 56

Harver Hospitality

FEBRUARY 21, 2019

A deep dive into what causes hospitality employees to leave prematurely. Learn how to tackle employee turnover in an efficient way!

Hospitality 100

Hospitality Recruiting 100

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Hiring

T-Ching

FEBRUARY 21, 2019

This subject comes up at the beginning of every year: What’s new in tea and what’s changing ( as in this World Tea News article covers ). Usually, that’s none of my concern; but a passing mention of reviewing trends made me wonder if the Google Trends review of what is searched matches up with what is seen as popular. . I first considered this sort of approach in January of 2014 when I wrote a post about the same theme back when I was new to blogging.

2014 40

2014 Definition Blog Article 40

Notch

FEBRUARY 21, 2019

In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.

Social Media 52

Social Media Email Marketing Back of House Design 52