How To Improve Your Restaurant Capacity

The Eat Restaurant

In a restaurant's case, capacity refers to the number of diners that can be served at a time without diminishing the guest experience given the current space and other resources.

Restaurant Profitability Is a Simple Math Problem

The Restaurant Expert

But before you can tackle the systems that will get you to profitable, first you have to get over what David refers to as your “mental underwear.”. Oh how I wish achieving restaurant profitability was only a simple math problem. But the real issues that hold restaurant owners back from achieving their desired profitability are mostly psychological. It’s true that profitability can be broken down to the most basic level; you need to spend less money than you bring in.

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6 things to consider when looking at your business cash flow

Typsy

Cash flow refers to the money that is moving in and out of your business each month. Since this is a system that is measured so often it can be easy to feel like money is only moving in one direction, away from your business, but the truth is that it does flow both ways.

CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region.

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Introducing 7shifts' Referral Rewards!

7 Shifts

In an effort to make your year even better, we’re launching an exciting new referral program for 7shifts—where you get $100 for every friend successfully referred! If you know any restaurant that would love 7shifts—refer them!

As Extremists Promise Armed Marches, D.C. Closes Indoor Dining Through Inauguration

EATER

Mayor Muriel Bowser references “public health and safety” while extending emergency measures [link

A CHEF’S MANIFESTO – 2021

Culinary Cues

On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.).

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CHEFS ARE ALL IN AND ALL OUT

Culinary Cues

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts.

2019 287

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.

2021 337

6 Budget-Friendly Marketing Tips

Indoor Media

If customers know that they can cash in on a promotion within your store by referring their friends, then they are more likely to do so. Especially because these are customers that have already visited your business and could possibly refer new customers, it makes sense to reward them.

Excuse Me, Have You Seen My Core Values Running Down the Street?

Embrace the Suck

Don’t underestimate the power of having a list and referring to it. What’s going on with you? Seriously—why haven’t you started taking action on your big goals for this year yet? Still, waiting for a couple of key elements to fall into place?

2021 264

CHEFS- ELEVEN STEPS TO GREATNESS

Culinary Cues

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends.

2019 271

Create a Restaurant Training Manual Step-by-Step (with examples)

The Eat Restaurant

A restaurant training manual (also referred to as restaurant employee handbook) lays the foundation for consistent results so that your staff is capable of delivering high-quality dining experiences whether they’re on the floor or in the kitchen. So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

CHEF OF THE COLD KITCHEN

Culinary Cues

Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes. We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”.

2021 293

Working IN Your Restaurant Doesn’t Work

Embrace the Suck

In order to reach the next level of anything in life or business, it will require you to face a “new challenge” or as I like to refer to it as a “new devil” #WTSD - Every new level requires you face a new devil.

2021 306

OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. Too much idle time leads to reflection and analysis.

2020 389

My personal Online Star of the event Review

RanceLab

On this present, an American person, referred to as “the guy”, journeys to Great britain to be with his online woman, an eighteen-year-old coming from Texas.

My personal Online New bride Review

RanceLab

On this display, an American person, referred to as “the guy”, moves to Britain to be with his online star of the event, an eighteen-year-old by Texas. My On the net Bride is a British Tv series, based in London, about the exploits of an British male online bride-to-be.

A CHEF’S REFLECTIONS

Culinary Cues

Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. The most challenging part of difficult times is living in the moment.

2020 327

How Restaurants Can Hire and Rehire Quickly During COVID-19

Modern Restaurant Management

This system automatically builds in accountability, as a good employee will only want to refer someone they trust to do the job right, helping the candidate get a leg up in the vetting and hiring process.

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The Perfect Recruiting Plan

Embrace the Suck

We love to throw around the word “hospitality” in reference to our guests in this industry. If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing?

Why Do So Many Restaurants STILL Suck? It’s Their Culture

Embrace the Suck

Yes, I make a lot of movie references! Go sit in your restaurant for an hour with your eyes closed and just listen. What do you hear? Does it sound like the smooth cadence of a well-oiled machine or more like a clunky old car engine that backfires every minute?

2021 195

TEAM COMPETITIVENESS IN THE KITCHEN

Culinary Cues

The Japanese refer to this as Kaizen. Create a Team Built to Win.

2020 285

WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

When your friends introduce you as a cook at such and such restaurant or refer to you as chef, rather than use your name. Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job.

2019 392

THE DOG AND BUTTERFLY

Culinary Cues

I was listening the other day to the lyrics of Ann Wilson from the group Heart when she referred to the contradiction and quest of the dog and butterfly. Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range.

2021 277

How Social Media Launched the Acai Berry Craze

Social Hospitality

Celebrities like Oprah also endorsed Acai and referred to it as a “superfruit.” The Acai berry market expands across the globe.

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

So – what is different today, and why would I refer to this as maybe the toughest environment for a chef and one that also provided the greatest opportunity?

2020 420

Shared-Use Kitchen Food Business Survey

The Food Corridor

Incentives will be offered to kitchens who refer five or more food businesses to complete the survey. . Are you a food business operating in a shared-use kitchen ? Do you want to shape how USDA programs support shared-use kitchens?

OUR DAILY BREATH: THE COOKING PROFESSION WILL SURVIVE

Culinary Cues

He is often referred to as a king of chefs. and wrote the incredible Boston Cooking School Cookbook (Fannie Farmer Cookbook) that is the most published reference of all time. THIS IS A LONG ONE – BUT IMPORTANT FOR ALL WHO ARE SERIOUS ABOUT PROFESSIONAL COOKING.

2020 354

How is Flywheeling Used in Commercial Cold Storage?

Wasserstrom

The term flywheeling refers to the use of a literal, mechanical device called a flywheel. Within its origins, flywheeling represents the pursuit of the engineering holy grail of perpetual energy. These typically heavy and spoked wheels are designed to conserve mechanical energy through inertia and the law of conservation. Machines that produce large amounts of […]. The post How is Flywheeling Used in Commercial Cold Storage? appeared first on The Official Wasserstrom Blog.

2019 60

CHASING THE DEVIL – SUBSTANCE ABUSE IN THE RESTAURANT BUSINESS

Culinary Cues

Note that no one is ever cured of this disease – they are always referred to as “recovering” – never cured. Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic.

2020 371

Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

References: [link] [link] [link] [link] [link] [link]. Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food.

COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT

Culinary Cues

This statement goes beyond the singular “experience” as it refers to time in a position – this points to engagement in unique experiences (good and not so good) that build resilience, problem-solving ability, perspective, and control over reactionary responses that build a strong leader, an effective chef.

2019 253

Hiring Tips

Core Hospitality

Did the reference checks happen? Getting the right people is always going to be a challenge. There are a few questions you need to ask your team. On every resume drop off is someone doing a 30 second screen with 3 important questions for them that matters to your operations. A thorough pre resume read, scanning points on education (They learn?) Sports (They are active?) job history (Loyalty, Experience?) At interview how is there confidence levels.

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The Rise of Ghost Kitchens: Season 3, Vol. 4

Foodable

Virtual brands” or “virtual restaurants” tend to refer to offshoot, online only brands that started within a brick-and-mortar restaurant. A “pop-up brand” tends to refer to a popular existing brand that is given temporary access to another business’s kitchen to access different customers.

2021 60

CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

After all how many times do we reference something creative as the best thing since sliced bread? You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards?

2020 416

Retain Restaurant Employees with These Six Hiring Tips

Restaurant365

Referred employees have a lower turnover rate. A modest monetary bonus at the referred employee’s 6-month anniversary could be an added incentive for existing employees to refer their friends.

OUR DAILY BREATH: FOOD, SHELTER, CLOTHING, HEALTH, FAMILY, COMMUNICATION, and TRUST

Culinary Cues

What can we do (we referring to those whom others depend on for solutions)? This is where we are today.

4 Tips for Creating Successful Restaurant Loyalty and Rewards Programs

Focus POS

Points can be earned based on dollars spent (the most preferred method), number of visits, purchase of specific items, or for engaging in other related activities such as signing up, or referring friends. Let your loyal customers be brand ambassadors by giving them points for referring their friends (and reward the referred folks as well).

How Social Media Launched the Acai Berry Craze

Social Hospitality

Celebrities like Oprah also endorsed Acai and referred to it as a “superfruit.” The Acai berry market expands across the globe.

How to Create and Use a Restaurant Employee Evaluation Form

7 Shifts

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Think about the best job you've ever had (hopefully it’s the one you have now!).

The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

Those four mentioned earlier are what I refer to as The Four Horsemen of Your Restaurant Apocalypse ! The Coronavirus Pandemic is unlike anything we have ever experienced.

2020 297

Guest Blog: PPP Loan Forgiveness for Restaurants

Restaurant365

The 8-week (56-day) forgiveness period is referred to as the “Covered Period.” The selected reference period can either be the period from 2/15/19-6/30/19 or 1/1/20-2/29/20.

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