Kitchens are the engines that drive restaurants. They are wonderlands of food production capacity and capability. But, above all else, they are the factories in which raw materials are converted into products for retail sale. When you look at a kitchen as a production facility, you can easily imagine the need for it to run …
“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines …
Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up Read More »
A few weeks ago, the temperature spiked from the regular 40 degrees at noon to a beautiful sunny 72, and it was SUNDAY. Without hesitation my brain screamed find a patio!!! I should have known better. Few restaurants are prepared for that first warm Sunday. The tables were dirty, the plants were dead, the food …
In plain and simple terms, a restaurant business plan is a written document that outlines your restaurant’s goals and the means of achieving those goals while defeating potential challenges. It describes the nature of your business, background information, financial projections, and organizational techniques to govern your restaurant’s daily operations. A restaurant business plan is a …
Restaurant Business Plan: A Comprehensive Guide to Attract the Investors You Need Read More »
We’ve put together an all-American Memorial Day dinner for the whole family. Follow these directions and you’ll be surrounded by happy faces and full bellies!
As states begin to allow businesses to reopen, most in 3 phases of lessening restrictions, all restaurant owners are scrambling to decide what to do. Questions like “can I afford to reopen my dining room with only 10% capacity”, “when will we go to phase 2 and phase 3”, “is there a possibility that I …
How to Reopen Your Restaurant – Safely and Profitably Read More »
In my last blog, I outlined a step by step process for preparing to reopen your restaurants. Getting a handle on your finances, applying for aid and re-engineering your business to be bulletproof are all important tasks that need to get done, but it looks like that still is going to leave us with a …
A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction was, “hey… why do I have to pay for employee benefits…isn’t that the restaurant’s problem?” It got me thinking about the whole idea of cherry-picking line …
Restaurant Surcharges – Health Insurance vs. Tips Read More »
Co-working space is huge in the modern economy, with an estimated 3.8 million users worldwide by 2020. These spaces provide shared office space to small businesses, freelancers, and large corporations. They tend to charge a monthly fee, have abundant wifi, tons of meeting space, and offer networking events for their members. With a low barrier …
How to Incorporate Food and Beverage into Co-Working Spaces Read More »
Traditionally the rule has been, upscale and fine dining restaurants take reservations and chains and casual dining do not. Due to evolution, all humans are now born with a smart phone in their hand, so restaurant reservations automatically evolved to online apps to accommodate that new “biology.” But, in the last few years, everything has …
The Pros and Cons of Using an Online Reservation System Read More »