Let’s say you love beer. Not only do you love beer, but you want to make beer yourself. Maybe you’ve done homebrews before and now you want to share your beer with the world on a grander scale. Why not work on starting a brewery? Getting a brewery off the ground is basically like starting
How Restaurants Can Manage Their Online Reputation and Brand
In recent years, businesses have discovered that how they’re perceived by internet users can make a big difference, not just in their online reputation, but also in their reputation as a whole. For restaurants in particular, online reviews and testimonials are a big part of that perception, and restaurant owners can certainly take steps to
Should Your Restaurant Participate in Food Festivals?
Whether it’s specifically food festivals or festivals that also features food, there are a lot of reasons for restaurants to participate: The potential to reach new customers – it’s sort of like opening a pop up restaurant, but one that pops up smack dab in the middle of a crowd! Festivals also allow you to
Restaurant Suppliers: Get the Most Out of Your Partnership
Controlling prime costs for your restaurant isn’t just a question of cutting back or even changing what you purchase or do. HOW you acquire your goods and services through your restaurant suppliers can be as important as WHAT those goods and services are. Ultimately, there are a lot of ways your restaurant suppliers can be
Cost Control: Managing Your Restaurant’s Inventory and Food Waste
When trying to exert cost control in your restaurant, it can be easy to assume you need to make sweeping changes and that quality will be necessarily lowered in the process. However, saving on or eliminating expenses altogether could simply be a matter of consistency in use and limiting food waste, and there’s no better
A Truly American Service Industry: Veteran-owned Restaurants
According to the National Restaurant Association, there are over 250,000 American military veterans working throughout the food industry, and about 14% of veterans working in restaurants hold supervisor positions. The role of veterans in the industry is essential, and many transitioning from service to civilian life are choosing to take on the great adventure — that
Day-to-day: An Overview on Restaurant Employee Scheduling
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
Restaurant Start-ups: 3 Ways Entrepreneurs Are Bucking Brick and Mortar
Most people have a pretty uncomplicated view of how a restaurant gets started. There’s an investor, a building’s lease is signed, there’s interior decorating, you hire staff, and boom! There’s your restaurant. You’re making food. You’re serving guests. It’s all good. The reality is modern chefs and restaurant entrepreneurs have to bear a lot of
Making the Most of Your Independent Restaurant Edge
When you’re a small, independent restaurant, it can be easy to feel discouraged. After all, if there are big franchises down every block, how can you compete? Especially in a year that’s seeing a 2 percent crunch on the number of independent restaurants in the market. The good news is that your restaurant’s status as
Let the Sunshine In: 7 Tips for Opening Your Restaurant Patio
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
