Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a […]
Carbs are Making a Comeback Read More »
A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t wake up one morning with all of the answers (nor do we claim to have them). We’ve been on the line buried in tickets, we’ve been at the table with that one unhappy guest whom
From Line Cook to Restaurant Consultant Read More »
When it comes time to sit down and draft all of the budding ideas you have for your upcoming restaurant, you have to stop and think – who am I writing this restaurant business plan for? First, you have to come to the realization that you do, in fact, need that business plan. While it
Who should you write a Restaurant Business Plan for? Read More »
For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, regardless of whether they have actually worked in or owned a restaurant. Ask almost anyone on the street what they think about a restaurant as a viable business and the lore comes spilling out: “Opening a
Top 10 Restaurant Killers Read More »
“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you
The Best Approach to Fast Casual Booze Read More »
Up until now, I’ve shied away from an important topic that each restaurant owner (I don’t care how big or small) needs to take seriously – the Employee Handbook . The info I’m giving you may mean the difference between keeping your restaurant open and successful or closing the doors forever because of one small
The Employee Handbook (it’s more than a coaster) Read More »
Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget. We do an awful lot of concept planning for folks who want to take the plunge into owning their own restaurants and the overwhelming majority have little understanding of the planning required to tip a restaurant toward
Shoestring Restaurants – Is Planning Overrated? Read More »
Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the last six or seven years with no sign of letting up. The movement comes from the resurrection of pre-prohibition mixology using real juices, house made mixers, big ice, and layered flavors. Instead of going away as
New Life from Old Spirits Read More »
This is the kind of stuff that puts most people to sleep but can save a restaurant from certain doom. Go get some coffee cuz this is important (if you own a restaurant or are thinking about owning one). Restaurant back offices are often like giant junk drawers, with the bare minimum functionality needed to
Restaurant Accounting Read More »
Whether working in a garage, on Wall St. or in an operating room, we all need fuel when we’re away from the nest. Around, oh say 11:30, we want something fast, easy to eat, cheap, and most of all, tasty. Since I can remember, the usual hand-to-maw fare has been burgers, pizza, bar-b-que, fried chicken,
Why Hand Food (for Dinner) is Here to Stay Read More »
