Food safety training and certification solutions
Intellectual property might be something you’ve heard about in passing but never given much thought to, but the issues surrounding it absolutely apply to food service businesses. In his new book, Andrei Mincov offers practical, useful information on how to protect your restaurant’s intellectual property, including your website, marketing materials, recipes, and more!
Read the full article here: Book Review: Insider’s Guide to Intellectual Property for Restaurants
If you work in a family restaurant, quick service, or fast casual establishment, you probably serve customers. If you work in an upscale restaurant with tablecloths and a fine selection of wine, you likely serve guests. Why the distinction?
This article from Shiftgig explores this question. Technically, customer is the correct definition according to the dictionary. Customers buy goods and services, and since the restaurant isn’t giving away food for free, they’re serving customers.
Yet when you look up “guest,” one of the definitions given is “a customer at a restaurant.” It’s become commonplace to treat diners as guests, as if we’re allowing them into our home as honored and beloved friends, especially in high class establishments.
Read the full article here: “Guest” Vs. “Customer” – Does the Word Make the Restaurant?
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If you make and serve baked goods in your eatery, you’re probably familiar with baking (pastry) brushes. They’re typically used to spread a butter glaze on bread dough to give it an attractive golden, crispy crust and maintain a soft interior. This article from the Back Burner at eTundra describes baking brush options and the pros and cons of each.
Read the full article here: Product Spotlight: Baking Brushes
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