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Smart ways to keep your restaurant or bar running cool, safe, and efficient all season long. Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge. Here’s how to prep your kitchen to beat the heat. Your staff.
Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.
As the chill of winter fades and patio season returns, restaurant owners have a prime opportunity to prepare their HVAC systems for the demands of spring. Instead of waiting for issues to arise, a proactive maintenance approach can prevent costly repairs, improve energy efficiency, and ensure diners stay comfortable throughout the season.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with foodsafety and hygiene regulations? Hiring the right people can make or break your business.
For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency. Training in this area might include: Foodsafety : Foodsafety is non-negotiable.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.
1 Simplify the Dining Area for Comfort and Style Updating the dining area produces a friendly environment that invites guests to remain longer and enjoy their food. 2 Fresh and Local Ingredients Elevate the Menu Using fresh, locally grown foods freshens the menu and demonstrates quality consciousness.
How would you recommend menu items to guests to enhance their dining experience? Have you ever handled a situation where a customer asked for a dish not on the menu? What techniques do you use to upsell menu items or drinks? How do you ensure a team-oriented approach to working with the kitchen staff and other waiters?
Do you lose money due to food waste? For example: If you want to improve efficiency look for software that integrates with your POS and kitchen systems. Order Management : Reduce human error and speed up service with tableside ordering, kitchen display system (KDS) integration, and self-service kiosks. Are labor costs too high?
With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items.
Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Plan extra stock for busy seasons too.
Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items. By analyzing past sales, seasonal trends, and supplier timelines, these systems create precise purchase orders. ."
Managing food costs is a growing challenge for restaurants as ingredient prices fluctuate and margins shrink. With real-time data guiding inventory decisions, restaurants can take tighter control of their food costs and boost long-term profitability. Improves Compliance : Ensures proper storage and foodsafety standards.
Gross sales are used to identify trends, seasonal shifts, and the impact of marketing campaigns. That could simply be food sales , alcohol , and non-alcoholic beverages. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages. Those sales line items should match the ones in your POS reporting.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations.
For instance, set up a mock kitchen line and have managers work together to prepare and plate a multi-course meal within a tight timeframe, encouraging communication and quick thinking. Create weekly schedules that account for seasonal changes and special events. This will help you avoid purchasing more than you need.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
Turn Pricing into a Growth Strategy : A smarter approach to menu pricing can boost revenue and profitability without compromising guest experience. Yelp analyzes the millions of reviews on its platform, along with nominations from its community of users, to generate a diverse list of local eateries, from food trucks to fine dining.
“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.
So, here you are – a young first year cook or maybe a freshman culinary student; a seasoned line or banquet cook, or maybe even a newly appointed sous chef in a property. It shows you how the kitchen works and helps to qualify who the players are and what their roles might be. You want more! This is where real cooking CAN take place.
Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Aramark Creates Safety Plans.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
It was that first time in the lead position – the commander of the kitchen brigade. You walked through the kitchen greeting each person at his or her station finally coming to rest at a stainless table that will be your workspace. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.
The labor-intensive environments that have been typical in kitchens are nearly impossible to maintain. Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Doing more with less will be the name of the game.
US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream.
Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.
This flexibility will key as the cold season approaches (6). DELIVERY: Food deliveries have soared in the past couple of months. Decreasing on-premise sales, social distancing and the new work-from-home lifestyle have all contributed to consumers opting to have their food delivered than dining in.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
Consider food costs, labor costs, and cost of marketing your reopening. Plan your budget to include food costs, labor costs, operating costs, marketing costs, and any extra costs such as for party favors and special decor. Additionally, by keeping the menu to a limited number of dishes, you can better plan and manage your food costs.
Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and FoodSafety Training and Certifications. Commercial kitchen equipment safety. Food allergies. Food Service, Kitchen, & Hospitality Tech. Cooking and Food Preparation.
The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago.
Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. Operations" is usually just a short way to say "keeping the restaurant running".
By including them in your vision for the restaurant and providing tips on how they can improve their own food service skills, you’re putting trust and responsibility in their hands from day one—another key aspect of a person’s job satisfaction. Even your most seasoned staff can forget things.
There’s a lot that happens behind the scenes to get that bottle of your secret seasoning mix into hands of your guests or onto big-box shelves. Identify the Winner on Your Menu. Often, we look for bottlenecks in production: where an item is custom, requires skilled labor and is used in large quantities on the menu.
SALIDO’s Restaurant OS has been adopted by top US-based and international hospitality operators, such as Eataly, Restoration Hardware, Eleven Madison Park, Laconda Verde, and Jean-George’s ABC Kitchen. US Foods Holding Corp. On Point With Off-Premise. ” DIY Meal Kits Made Easy. . ” DIY Meal Kits Made Easy.
A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Fast is not fast enough.
The digital solutions mean a kitchen becomes the source of revenue – with less hostess, server, busser, or other overhead costs. Customer service : Restaurants are able to send a short “How was your food?” It’s an easy way to share a seasonalmenu or share a special offer.
Based on findings from a survey hosted on the Angus Reid Forum on behalf of Restaurants Canada, the report shares that on the positive side, Canadians are looking forward to returning to restaurants, so long as safety measures are in place. Delivering Excellence. 8 percent say they plan to order more once the pandemic subsides.
The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. . "Blendid "Blendid is on a mission to make delicious and customized food accessible to all using robotics and AI.
Here are our top 5 food and restaurant trend predictions for 2021 and beyond. According to Danny Klein, Director of Digital Content at Food News Media and publisher of QSR Magazine, operators are learning and adapting their businesses by investing in direct or self-delivery. Fast-food chains are now also developing their own meal kits.
Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Seasonal employees that are eager to return.
That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.08
This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management.
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