The Great Pump...(More)
To write this article, I made a tour...(More)
Being Quick on...(More)
There are sev...(More)
Restauranteurs can survive the slow summer months by upgrading th...(More)
Every restaurant and bar wants to serve food and drin...(More)
As with many other areas of creativity, the food industry is subject...(More)
The holidays should be a joyful, merry time, but for restaurant owners/managers, it's like preparing for an invasion (with you being the invaded, not the invader). Some strain can be taken out of this season with advance planning and preparation.
Your records from previous years ...(More)
At one time, it was easy to dress for 'dining out', whether it was at a fine-dining restaurant or a lunch counter. Today, people are accustomed to dressing in whatever manner they like. The trend is for the more casual--no necktie in the office means no necktie at the table.
To satisfy its...(More)
One thing that will certainly kill a pleasant dinner-out is NOISE. When patrons must scream across the table to talk to their companions (because all around them are screaming at theirs) it's too much. It's also harmful--prolonged exposure to noise levels leads to hearing loss, and an evening of s...(More)
Whether you call it 'dining alfresco', or 'eating out on the deck', people enjoy dining outdoors, on patios, terraces and sidewalks. They enjoy taking their meals on screened-in enclosures, or in open-air tents. They like the sunshine, the breeze, or the view. It prompts happy memories of their tr...(More)
A good restaurant occasionally revises its menu, introducing new dishes for the patrons to enjoy. The average restaurant offers a basic selection of beef, chicken, pork, pasta, soups and salads.To-day, the trend in dining includes game meats on the menu--deer (venison), elk, and bison are popular. ...(More)
We're all familiar with the smoothie--many of us think of them as cold drinks, similar to a milkshake, made with blended fruits or vegetables, ice, and one or two other ingredients. In the beginning, smoothies sold for $3 and weren't much more than fruits/vegetables and ice. They were made while t...(More)
Purchasing equipment is not easy--or cheap. Whether a new or established business, there's always something you need. Quality equipment can be expensive, even with discounts. Many establishments prefer to finance their equipment.
How can you swing sizable pay-outs? What about your cash reserv...(More)
Who doesn't love the taste of a juicy heirloom tomato picked fresh from the garden? Compare it to the taste of a tomato shipped from a long distance, and you'll understand why the farm to table movement has gained popularity. Built on the idea that "food is tastier when fresh and local," the concept...(More)
Restauranteurs can survive the slow summer months by upgrading their marketing strategies. First, they should increase Facebook, Instagram, Twitter, and all social media output. Offering exclusive online deals, such as two-for-one meals, 25 percent off, free appetizer or dessert promotions, are grea...(More)
There aren't many industries more dynamic, challenging, and exciting than the restaurant business. With increasing competition and challenges related to changing demographics and lifestyle, the industry is zeroing in on trends that make their establishments more customer-friendly and up-to-date tech...(More)