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Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.
The Illinois Biometric Information Privacy Act (“BIPA”), 740 ILCS 14/1, et seq.—a —a statute regulating the collection of certain biometric data—has been a major driver of class action litigation in Illinois for nearly ten years. The constant evolution of technology is no doubt to credit.
A busy restaurant requires industrial-grade equipment. Our checklist has the essential equipment for an efficient kitchen, in addition to a list of tips for running your kitchen safely and profitably. If you do not intend to serve only fresh food at your establishment, a commercial freezer is also necessary.
As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. Plus, we'll equip you with practical tips to stay compliant, steering clear of costly missteps. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws.
FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.
” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. their equipment) is lasting as long as possible.
How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? This invisible spread is particularly dangerous during peak service periods when multiple team members are sharing prep stations and equipment or cleaning protocols are rushed under pressure.
Owners and operators should ensure team members are trained to safely use all equipment. They should also know to carefully monitor open flames and store away any sharp or dangerous objects and equipment when not in use. We would also recommend equipment sensors that alert team members of any potential malfunction ahead of time.
Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.
Service Your Equipment Before It’s a Problem Now’s the time to inspect and maintain high-impact equipment. Move heat-producing equipment like grills and fryers away from cold prep stations or POS systems. A summer-ready kitchen runs smoother, serves faster, and keeps both staff and guests coming back.
Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments.
Enhance managerial training : Equip managers with tools to foster a positive workplace culture. In 2025, the key to winning will be more than just serving great food—it will be about creating a resilient, forward-thinking operation that is prepared for whatever challenges lie ahead.
In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.
Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Make the tomato an experience.
– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world.
Whether served raw on the half-shell, chargrilled, or Rockefeller style, theres no denying the briny appeal of a perfect fresh oyster. Equipment, too, is a major issue in Fingers operation. Tariffs on Canada and other countries are expected to increase prices further , especially as equipment becomes more expensive to buy and maintain.
It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.
Leveraging a physical-digital-physical framework ensures that restaurant management is maximizing their digital assets, human labor, and capital equipment investments. Preempting Equipment Failures. Knowing when failures are predicted to occur also allows purchasers to plan ahead nd mitigate supply issues that delay equipment delivery.
During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.
Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.
Take temperature checks – constantly checking equipment to ensure its optimal temperature is an essential daily task. An automatic sensor can easily collect and store data on your cold storage, which helps evaluate equipment performance, ensure consistent product quality, and identify staffing gaps.
From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. One trend gaining traction is the introduction of premium add-ons to appeal to different customer segments.
Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. While these changes are overwhelming for many, the restaurant industry has rallied, adapting to our “new normal” and finding new ways to safely serve guests. Develop Safer Ways to Serve Food.
” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. We should think about these types of patterns any time we say “AI.” But now, AI is shifting from the back office to the front lines of service.
Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.
Tools and equipment protection. Equipment Coverage (also known as Inland Marine). If your restaurant serves alcohol, it is required by many states to include liquor liability on your insurance policy. Tools and Equipment Coverage (Also Known As Inland Marine). Tools and Equipment Coverage (Inland Marine Coverage).
But, those that embrace technology will be best equipped to weather the pandemic. They can find clever ingredient substitutions, quickly resolve customer concerns, and whoosh past each other without letting a single drop of wine spill from a full serving tray. Here are three ways to leverage technology for restaurant re-openings: 1.
In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.
These systems are also being used as they support future restaurant technologies like self-serving kiosks. Restaurants are also looking for POS terminals that are sturdy and can support equipment with the latest hardware the facilitates smoother business operations.
However, they should consult with an HVAC expert to ensure that their HVAC system is equipped to handle the increased air pressure resulting from higher-MERV filters so that a filter upgrade will not have damaging effects on their existing HVAC fan and motor systems.
All this happens when restaurant teams connect their building and kitchen equipment (HVAC, ovens, dishwashers, fryers, refrigerators, freezers, etc.) Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more.
The rule looks at workers through the lens of three main types of work: tip-producing work (serving guests), work that directly supports tip-producing work (preparing to serve guests), and work that is not tip-producing (back-of house tasks and maintenance). One for serving (tip-producing) work, and one for everything else.
When the lights go out, equipment stops running, chefs can’t cook and customers can’t dine. Those elements can include coolers, heaters, cooking equipment, TV, Internet, lights, etc. Quite simply, when restaurants lose electricity, revenues stop.
Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. The restaurant industry isn’t just evolving – it’s reinventing itself in real-time.
As the winter months quickly approach, restaurants must prepare to continue serving their customers while navigating weather and health and safety challenges. Planning ahead ensures you have the supplies you need throughout the winter so you can better serve and satisfy customers, while also saving time, stress and money.
Restaurant managers will need to identify and implement training solutions that accelerate onboarding and equip new employees to positively impact the bottom line as quickly as possible. As restaurants face unprecedented turnover, effectively onboarding new employees becomes critical.
“Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza.
While some restaurants may think they are saving money by understaffing, they are really missing out on far more customers by not having the appropriate number of employees to serve patrons at any given time. Giving employees more power over their schedules will improve their experience and overall engagement at work.
Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen? Fast forward to 2022.
Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. It’s not just about relocating furniture and equipment—it’s about creating an environment that feels just as polished as your original location. Keep communication open between both locations.
Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Leaders who equip their businesses with modern technology can translate word-of-mouth marketing and turn diners into ambassadors in just a few clicks. Referrals are just as important for restaurants as reviews.
The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.
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