This article is aimed at the newcomer planning to open a restaurant or similar food service related business.  However, there are items touched on that make it a worthwhile read even for veteran operators.

You’ve heard many dinner guests at your home tell you that “This is the best meal we have ever had.  Why don’t you open a restaurant?"

“So what do I do now?” you ask yourself.  

The next steps that you take can help stack the odds of success in your favor….

It is essential that you establish a team that will advise you and protect your interests. Some team members can include an attorney, accountant, food service equipment consultant, architect/designer and a food service operations specialist all working together, will strengthen your project’s likelihood for success.

Eating seafood dishes can be an incredible taste experience. The flavors are unlike anything else on earth. The waters where your fish was sourced suffuse your entrees, appetizers, and hors d’oeuvres with a fresh essence.

It doesn’t matter if you buy your fish fresh or frozen – you can still get the best of the best. This will result in superior flavor for your restaurant dishes.

Learn how to choose seafood for your restaurant and get the best bang for your buck.

Your restaurant name is the first impression of your establishment so it has to be good. Here are our best tips on picking a great restaurant name.

A valuable lesson to learn and most importantly, this will have a dramatic impact on the bottom line of your restaurant’s (or other foodservice business) profitability.

Healthy eating isn’t a new trend. In fact, it’s one that keeps gaining momentum as more people get interested in fueling their bodies the right way.

According to The Huffington Post, in 2017, veggies are the star of the show – in fact, they will dominate dinner plates.

As such, plant-based diets are here to stay. They’re a great choice to stay healthy for the long haul. Lots of people are taking on vegetarianism or veganism, whether they’re cleaning up their diets or partaking for certain meals.

A fantastic way to make sure you’re catering to healthy eaters and alternative diets – not to mention hot food trends – is to provide vegans and vegetarians their own menu.

The primary function of a bar is to ensure that people get the drinks they love – and for that reason, it’s essential that all bar owners have all the right bar supplies. From commercial ice machines and quality drinks glasses, to popular alcoholic beverages and mixers, every bar owner needs to ensure they are fully prepared to keep customers happy. 

When making pizza, most people think a high-quality oven is the key to the perfect pie. There’s no doubt a good pizza oven is essential to the pizza creation process. However, you also need to have high-quality ingredients. 

Sauce isn’t the only thing you need to focus on. Every layer of your pizza is important – from the crust to the toppings. 

But one ingredient that shouldn’t be taken for granted is the cheese. This is one part of the pizza that restaurant patrons really look forward to. A nice, cheesy pizza with a very lightly browned top and rich flavor is something that will keep your customers coming back for more.

Whether you own a dance club, a local pub, or a bar/restaurant, the end goal is always to fill the place and fill the cups, right? 

Easier said than done. 

It’s important as a bar owner to constantly be reworking your branding and marketing strategies to see what the successful competition is doing, as well as what you can do to set yourself apart. 

Here are five tips to consider to help increase the foot traffic in your bar and increase your popularity with your crowd

So much goes into making a restaurant a success, and it's not an easy business to break into. In addition to serving amazing food, you'll also need to make a statement in your restaurant design to get diners in the door. Today's savvy foodies aren't just looking for a meal: They want a full dining experience, and that includes creating an unforgettable atmosphere.

What's hot right now in restaurant design? 

Whether you are opening a brand new restaurant or trying to rebrand a current one, your menu is one of the most important details and responsibilities. While the right menu can both attract and entice customers, the wrong menu can turn people off to your restaurant, and may dissuade them from coming again or recommending your bistro. 

As you begin to create dishes and brainstorm about menu creation, here are some tips to keep in mind. Knowing how to design a restaurant menu, including what things to avoid during the creative process, can help you to woo foodies and gastronomy lovers. 

After a few years in business, you may find that your needs have changed or that your original forecasts were slightly off. If you’ve purchased high-quality equipment, you’re probably having a hard time coming to terms with the fact that this equipment just may not be suitable for your needs! The upside to discovering this costly mistake is knowing that there may be other options aside from outfitting your kitchen with newer, more appropriate units. Your walk-in freezer can be refurbished into a walk-in cooler to reflect your restaurant’s needs, but it’s a little more complicated than simply turning up the temperature. Have a look at these tips to see if changing your freezer to a cooler is do’able and appropriate for your restaurant.

When a versatile ingredient meets affordability, it typically becomes a favorite for restaurant owners and savvy customers alike. Oatmeal encompasses these qualities and has been around for ages, although many of the preparation methods have largely stayed the same. It’s time to revamp your menu with some interesting takes on oatmeal recipes, just in time for the cold weather seasons.

As if you didn’t already have enough to prepare for this holiday season, Small Business Saturday is just around the corner! With the ability to attract new business and increase immediate sales, here are some innovative ways to reap the most benefits during Small Business Saturday.

Ice machines are a focal point in any professional kitchen, and now that summer is finally here, you may be looking to invest in a new one! Cold beverages, chilled food, and iced drinks all call for - you guessed it - ice. Ice machines have come a long way since they were first patented in 1851, and commercial ice makers now offer a variety of ice types. Knowing the difference in ice types and their various uses can help you choose the ideal ice maker for your business.

The equipment you outfit your kitchen with affects not only your immediate restaurant. In fact, the environmental impact of the appliances you choose can vary drastically! Sustainability is more than just saving the environment. By investing in environmentally-responsible foodservice equipment, you open a host of benefits from energy and money savings to waste and water reduction.

When it comes to wine, there’s more that contributes to the finish of a wine than the wine itself. Wine connoisseurs prefer hot water sanitizing over chemical sanitizing in all circumstances, and your restaurant should take these experienced opinions seriously when handling wine glasses in the kitchen.

If pizza is a common item on your menu, chances are that you’ll be looking to invest in a specialty oven (if you haven’t already!). There are two main types of ovens typically used for pizzerias: conveyor ovens and deck ovens. While both styles have unique benefits, their differences set them apart from one another, forcing restaurants to choose between the two based on their individual needs. The choice between conveyor and deck oven depends on your restaurant, your needs, and what you’re willing to compromise.

The demand for food transparency is leaving foodservice operators with a hard choice: Invest in better ingredients, or suffer the consequences.

From delivery to take-out to packaging customer leftovers, styrofoam boxes are an integral part of food transportation for many. As part of environmentally-friendly initiatives, many large cities are choosing to ban the use of foam containers altogether.