Making large, capital purchases for your restaurant is always stressful. You want every big purchase to be a lucrative investment for your business, but how do will you know what kind of return on investment you’ll be getting? What if you make the wrong choice? And nothing is quite as anxiety producing as buying restaurant
Restaurateurs often feel the heat from competing restaurants, who generate local traction by upgrading their interior or introducing new menu items. In response, it’s not unusual for restaurant owners and operators to feel the need to keep their restaurant feeling fresh, even when the budget is tight. Otherwise, patrons may lose interest and gravitate toward
Unless you’re a completely raw food restaurant, your commercial kitchen will need cooking equipment. And depending on your menu, you might need several kinds of equipment to properly prepare your dishes. How do you choose the right commercial oven? Do you need multiple fryers? Are gas or electric appliances going to work better for you?
Most people think of restaurant rebranding strictly in terms of decor, marketing, and the items on the menu. True enough, this is primarily what customers experience front and center. But there’s more to recreating your brand than aesthetics and flavor, especially when it comes to how your staff functions. This is where equipment additions and
It’s not controversial to say that owning a restaurant is a very expensive proposition. There is an enormous amount of expense and a very thin profit margin — often as little as 5 percent — so managing every cost down to the penny is critical for success. This is especially true for restaurants just starting
Environmental sustainability is one of the top trends in the restaurant industry today, extending from menu planning to operations. Being known in your community for green or sustainable practices not only boosts your brand, but it’s also extremely helpful to be conscious of energy use when trying to cut down on electric and other utility
Cleaning is one of those necessary frustrations about working in a commercial kitchen. After all, chefs and cooks love to focus on making the food, so it’s tempting to shirk certain cleaning duties and only handle the creative side of preparing delicious dishes. But keeping a clean kitchen is no joke. Besides needing to maintain