Published December 19, 2014
There’s a lot to consider when beginning a business or starting a franchise, and even more to consider when you’re looking to the future.
In this article, Erle Dardick explains three rules to consider for business success. First you need a clear sense of direction – what are you doing, and why? You must have realistic, well-defined expectations with clear, simple goals to keep in mind. Finally, keep focused on the future and work toward your long term goals.
Don’t give up!
Read the full article here: What it takes to build long-term vision
Published December 18, 2014
The law requires all commercial kitchens to dispose of fat, oil, and grease waste responsibly, but what exactly does that mean?
If grease is poured down the sink it can eventually solidify and cause clogs even when poured with boiling water. This can cause further problems with bad smells from caught food waste and sewer issues.
Macerators can do more harm than good by putting more food waste in the pipes and sewer. The best option is probably a well-maintained FOG (fat, oil, and grease) trap, or collect oil in containers to solidify and toss later.
Read the full article here: Information on FOG waste for the catering industry
Published December 18, 2014
The relationship between customer and server is brief but meaningful. Servers are representatives of the restaurant, so a nice tip isn’t the only reason customer satisfaction is important.
In a recent letter to the Bitchy Waiter, a server neglected to mention that ranch and a side of celery and carrots was an extra charge, knowing it was the customer’s first time at the restaurant. The customer received a surprise on the bill. The server was at fault.
It can be easy to get lazy when you can see the menu and prices in your sleep, but always remember the customer doesn’t know what you do, and by not mentioning important things like extra charges you could be setting up an uncomfortable situation. At best you could see a poor tip, and at worst an angry customer and poor restaurant reviews.
Read the full article here: Is This a Case of a Sneaky Server?
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Published December 18, 2014
Business is booming for Colorado-based soup and salad franchise MAD Greens. In this interview, director of marketing Lucas Clark reveals a passion for local sourcing.
MAD Greens has its own 1 1/2 acre farm south of Denver. According to Clark, “less food miles equals better taste,” and he cites that as a major key to their success, along with an emphasis on restaurant hospitality and great employees as ambassadors for the brand.
Read the full article (and see the video) here: MAD Greens: Less food miles equals better taste
Published December 17, 2014
Traditionally the kids’ menu offered a few simple items in smaller portions, but now restaurants are taking it up a notch and offering variations on adult dishes with more flavor and healthier options.
In the NRA’s 2015 What’s Hot culinary forecast, healthy, sophisticated meals for kids topped the list.
Read the full article here: NRA: Better kids’ meals top trends list
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Published December 17, 2014
Rats are misunderstood creatures. They get a bad rap based on a lot of misinformation and parents pass down phobias to their children. They actually make great pets, and while pet store rats are called “fancy,” their wild relatives in South America are called something else – delicious.
For Cambodia, rats are a protein staple, and a healthy one at that. The rats are reported to taste similar to pork, which makes sense since rats and pigs (and people) eat similar diets. Cambodians are exporting rat meat to places like Vietnam where it fetches a high price.
Farmers report catching up to 25 kg of rats in a single night, and export up to two tons to Vietnam daily.
I recently wrote about crickets as an inexpensive, viable alternative protein source that’s starting to trend. Maybe rats are next! Would you try it?
Read the full article here: The Rat Meat Business Is Booming in Cambodia
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Published December 17, 2014
One could call bartending an art, with each bartender bringing his/her own style to the table. Now with easy access to a variety of resources it’s easier than ever to learn the trade.
A pioneer named Jeffery Morgenthaler began a blog to share bartending techniques with other enthusiasts, and has recently come out with a book – The Bar Book: Elements of Cocktail Technique.
The ideas and methods in the book are the result of a collaborative effort – many bartenders lent their expertise. The focus of the book is on the professional, working bartender with an emphasis on technique.
Read the full article here: The Bar Book Guides the Craft Bartender
Published December 16, 2014
The Fast Casual webinar “Hot or Not: 2015 Employer Trends” offers some insights of what to expect in the new year.
With the economy recovering, more jobs are being created so the competition for talent is hot, so hiring managers will be feeling some pressure and may turn to social media and mobile apps for recruiting.
Employee communication is also important, and the minimum wage debate is still raging on.
Read the full article here: Competition for talent among hot trends for employers in 2015
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Published December 16, 2014
We’ve all encountered terrible customers. The world is full of rude people who don’t leave tips and make ridiculous requests. Still, this guy might be the worst of them all.
Ben Edelman apparently teaches law at Harvard Business School, and was happy to use his law knowledge to become a huge thorn in the side of Sichuan Garden, a Chinese restaurant, for charging him four dollars more than the meal was listed at on their website.
The website apparently stated that prices may be different in the restaurant, but that didn’t stop Ben from demanding his meal be half price for the mix-up.
That wasn’t his first rodeo, either. Apparently back in 2010 he threatened to have a sushi restaurant’s liquor license revoked for not honoring a Groupon for something the Groupon didn’t cover.
The Bitchy Waiter has all the email screenshots and details. Here’s hoping none of you reading this ever have to deal with this guy!
Read the first article here: Smug Customer Overcharged $4 and Can’t Handle It
And here’s the second: The Worst Customer Ever Gets Even Worse!
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Published December 16, 2014
Digital marketing is more important than ever for getting the public interested in your brand, but having a presence online isn’t enough. You have to lure them away from their computers and into your restaurant.
There are some strategies you can use to help you do just that. You can capitalize on the social experience by offering small rewards and recognition for positive reviews. Mobile apps increase your online presence, and focusing on selling locally is beneficial.
Remember that a variety of different groups need a variety of marketing strategies, and be persistent and engage with your customers. This is the recipe for success!
Read the full article here: How Restaurants Can Turn Online Followers Into Sit-Down Diners
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