As a restaurant owner, a customer’s word of mouth is valuable advertising. It can make you or break you. The last thing you would want or need is roaches in your restaurant, damaging your reputation and destroying your profits! Learn more on how you can prevent filthy roaches in your restaurant.

Key Takeaways:

• Unsightly roaches scurrying across the floor is not something restaurant operators want.
• “German cockroaches are probably the No. 1 pest problem for restaurants.
• But they can also be prevented if an operator formulates a strategy that includes relentless cleaning and pest control inspections.

“Of the more than 4,600 cockroach species, about 30 are found in human habitats, and of those, three are considered pests and known to spread 33 kinds of bacteria, including E.coli and Salmonella species, six types of parasitic worms and seven kinds of human pathogens, according to the National Pest Management Association.”

http://nrn.com/sponsored-content/keeping-roaches-out-your-restaurant

The author mentioned ways catering businesses via restuarants are losing money, mainly from providing freebies, or extras to clients at no charge. Providing dishware at clients events add up and comes to a great, yet overlooked loss on a restuarant. Additionally, providing ice to clients at no charge is mentioned as freebie that should not be given for free, along with free garbage services.

Key Takeaways:

• Restuarants are losing money with freebies
• Restuarants will be more lucrative if charging for certain things when catering
• Restuarants often overlook the areas where they lose money

“Your client hires you for convenience and you don’t have to give it away for free. You must charge for it or you are wasting your time and leaving profits on the table in the process.”

http://restaurant-hospitality.com/blog/three-catering-freebies-shouldnt-be-free

There are rumors abound that the restaurant industry is headed towards a recession. However, Jonathan Maze does not necessarily believe that. From his interactions with those in the restaurant business and comparing the growth of restaurant businesses now and when the U.S. economy was in a recession, Maze believes that there are changes in the restaurant business, but not a blatant decline.

Key Takeaways:

• It’s entirely possible the restaurant industry is at the start of a sales decline amid renewed economic weakness but there are reasons I still believe it is too early to say this.
• The issue is rooted in a shift in industry sales toward different players, or toward grocers, or toward some combination of all of it.
• The restaurant industry has been expanding which could be watering down the supply of restaurants, spreading sales toward a larger number of locations.

“Restaurants are growing. They’ve been adding workers at a rate far greater than the overall economy for the past two years. In July, for instance, restaurant franchisees added 16,900 jobs.”

http://nrn.com/blog/why-it-s-too-early-say-there-s-restaurant-recession