Launching a new menu or menu items can be an exciting time — or days or weeks when you’re filled with anxiety and stress! The Restaurant Boss explains rolling out a new menu quickly confirms how well your “systems” are working. Not having updated checklists, recipe books, prep lists and build sheets are the usualRead more about Avoid the pitfalls of rolling out a new menu![…]
Turnover is high. Profit is low. Competition is booming. Can “Fair Kitchens” help solve these chronic restaurant issues for you? Leaders in the Fair Kitchens movement say they are living proof that running their restaurants based on five principles is their competitive differentiator. Plus, it’s now fun to go to work!
Here’s your challenge. Make a fulfilling, nutritional and delicious lunch. Your budget is $1.25. Can you do it? That’s the idea behind Chef Ann Foundation’s Real Food Challenge during which chefs compete each year. The $1.25 budget is set based on USDA requirements that school foodservice directors must deal with every day. Results from allRead more about Can you make a healthy $1.25 lunch that people actually eat? Yep, lots of chefs do.[…]
The Catering Coach Sandy Korem not only keeps her sprawling catering business flying high, she consults with restaurants and caterers under the philosophy of “you make money on the pennies and nickels.” She should know. Soon to be serving her eight millionth cookie, she luckily keeps precise cost-tracking on every ingredient. Just being a nickelRead more about How to lose $450,000 on catering one nickel at a time[…]
So much for healthy! A recent study of 63 major restaurant chains over five years has found about half of all new beverages added to menus include more sugar than ever. On a brighter note, new drinks have less fat. The number of beverage choices rose a whopping 155 percent over the period… now, onRead more about Do you stack up with trend of sweeter and less-fat beverages?[…]
Ryan Gromfin, a.k.a. The Restaurant Boss explains what your restaurant’s profits should be — and how hard it is to achieve the goal. It’s a tough lesson. But understanding the “average numbers” is the fastest way to keeping your restaurant business healthy.
Online ordering continues to grow at a fast-paced, but many systems are quite pricey. Now Gloria Food offers online ordering and a reservation system for free. It’s all cloud-based, so there’s no software to buy. The catch? It does cost about $30 per month if you want to accept credit cards. Now, somebody needs toRead more about Free online ordering app for restaurants… could this work for you?[…]
Surveys consistently list restaurant bathrooms as one of the big turn-offs when guests go out to eat. Enter the toilet-cleaning robots from Alton Robotech which claims to be the answer to nicer-smelling restrooms. Restaurants are a key target for the robots, so the company has been making the rounds at foodservice tradeshows. See the robotRead more about Robots are coming: This time for your restaurant toilet[…]
Eating out should be an enjoyable, fun activity. But a recent poll says 65 percent of diners are overwhelmed when trying to relieve their anxiety over this issue before even picking where they want to eat. The sad news is there isn’t much you can do about it… Watch the latest video at foxnews.com
Donald Burns, a.k.a. The Restaurant Coach, says he doesn’t help fix a restaurant. He fixes the people running the joint. Understand the staff’s behavior and you’ll understand why a restaurant is failing. In Foster Farms’ latest Wing It! video podcasts, Burns is featured in a three-part series explains how a restaurant’s culture ultimately drives profits.