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Seven Questions Restaurants Should be Asking About Insurance Coverage

Modern Restaurant Management

Between their training and from other similar clients, they should have the confidence to answer your coverage questions. If We Have an Opportunity for Curbside Dining, is that Space Considered our Premises? If you work with an agent lacking that knowledge, you could be leaving yourself vulnerable to unnecessary levels of risk.

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Average Restaurant Profit Margins: What They Are And How to Improve Yours

ChowNow

Restaurant type: Whether you run a fine dining, fast casual, or quick service concept plays a big role in potential margins. Add in things like equipment repairs, licensing fees, and other expenses, and youre constantly fighting to stay ahead of significant cost increases. Theres no one-size-fits-all number.

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Inside the World of Hospitality and Leisure Accounting

Paper Chase Accountancy

Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering. Seasonal variations, maintenance for high-use facilities, entertainment licensing. This frees up internal staff to: Focus on customer service and staff training. Operating Expenses Utilities, marketing, supplies, rent, insurance.

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Opening a Restaurant: Steps to Take and Common Pitfalls to Avoid

Modern Restaurant Management

Get Your Licenses in Order Starting a restaurant business involves registering with the authorities and procuring the relevant licenses. Ignoring these licenses and regulations might attract hefty penalties and fines, so make sure you’re aware of the local, state, and federal regulations before opening up for business.

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For Marginalized Chefs, Are Pop-Ups the Path to Success?

EATER

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

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CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

To these individuals – the menu planning process is a license to think differently, study those chefs that they admire, experiment with different ingredients, and push their palates in the process of creating something unique and cutting edge. PLAN BETTER – TRAIN HARDER. This is what a chef does. Harvest America Ventures, LLC.

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A Comprehensive Guide To Restaurant Profit Margins For All Restaurant Types

7 Shifts

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Full-service restaurants Full-service restaurants offer a complete dining experience with table service. This type of restaurant can charge higher prices for their meals because of the full dining experience and quality service.