The atmosphere and aesthetics can play a key role in the satisfaction of your customers and their perception of the meal. But in the digital age, we also need to understand that presentation of food goes beyond immediate customer satisfaction.
While the initial cost of an electrical unit may have been enticing, the fact of the matter is that over time, gas trumps financially. With the introduction of the induction burner, the tables may have turned!
Despite the many different types of food and drink that establishments serve, there are really only two types of restaurants- a chain eatery that has other locations nationwide, and a mom-and-pop store that only has a few local shops.
There is nothing more satisfying than spending a sunny afternoon feasting on cooked meat and vegetables fresh off the grill. Anyone who has a couple of bags of charcoal and a barbecue can prepare tons of delicious food, and restaurants often try to recreate the authentic flavor and form of backyard meals.
Recently, a type of seaweed has made headlines for being the nutritional, vegan substitute for bacon. While it hasn’t become mainstream just yet, we’re all contemplating the possibilities of this new bacon alternative! Restaurants have used bacon to spruce up their dishes for some time, and many more may jump on the bacon bandwagon in the coming years. Here are some ways that your restaurant can use bacon (or maybe seaweed?!) to spice up your menu.
Stainless steel is the medium of choice for many restaurant equipment manufacturers, and for good reason. With a history of durability and reliability, stainless steel now comprises many of the structural components found in most kitchen equipment today.
Many people dream of opening their own restaurant one day, but very few actually sit down and plan out how to reach this goal. Renting commercial real estate, purchasing restaurant equipment and hiring employees all require extensive preparation to ensure that actions remain within legal boundaries.
Just recently, Panera announced that it will be removing a swath of ingredients from its list in an effort for a more natural menu selection. Their ‘No’ list targets the removal of artificial colors, flavors, preservatives and sweeteners by 2016.
February is right around the corner, and Valentine’s Day lies therein. With the lovers’ holiday comes a barrage of marketing gems, and restaurants can capitalize on these promotional items as well to gain the most profit during the season!
With the recession in our rearview mirror, many restaurants are finding it hard to kick the discount programs they needed to use to attract customers during the economic downturn. Kicking the discounts can hurt at first, but it’s essential to getting your restaurant back on track to a normal, profitable business.
Does your restaurant operate 20 or more locations under the same name with essentially the same menu items? If so, you may be required by the FDA to provide customers with nutrition information about your menu items come December 1st of this year.
The layout and design of a restaurant can help drive traffic, attract customers, and improve efficiency. For well-established restaurants, a full re-design is like re-imagining your brand. Redesigns have the ability to turn heads and bring in new customers, even if the menu hasn’t drastically changed.
Have you ever noticed how many restaurants who open and have great food sometimes can’t take the heat? Investing in the ambiance is not only recommended - it’s what can make or break your success in the industry.
A great chef can prepare succulent dishes, but their efforts go to waste when those items are left to the elements. Freshness is key for many customers, and they can tell the difference between a new pot of coffee and one that’s been sitting on the burner for hours. Let’s take a look at what FMS is, its applications, and how you can use it in your kitchen!