In a restaurant kitchen, it is important that food is prepared in a consistent, efficient manner. The Nemco Easy Chopper 3 is just the right equipment to do this. The 3 can slice, chop and wedge and uses color coded blocks for fast switching of blades it also is safer to use because the colors prevent cross contamination of foods. Food is consistently chopped the same way. The 3 is very durable and promotes sustainability by creating less waste by limiting left over food scraps.
Published February 28, 2017
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Published February 28, 2017
People spend all the time in the world on their mobile devices. The trend has created new opportunities and challenges for all businesses, including restaurants. Todays marketers must meet current and potential customers wherever they may be. In 2017, people are usually on their mobile device.
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Published February 28, 2017
Most chefs have the luck of working in the back of the house, where they do not have to worry about customers watching their every move. Some, however, work behind display stations, where they must keep the food presentable and engage customers while also doing their job. It’s really important to keep the line moving smoothly, so being too chatty to customers can be a drawback. Professional display station chefs recommend cutting food into smaller pieces so they can cook faster. Try incorporating some flare into your cooking to keep the customers engaged, while also completing your job.
Key Takeaways:
- Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.
- When training chefs who are about to tackle the art of display cooking, consider providing these pieces of advice.
- Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience. Student reviewers typically get up to four assignments per semester.
“Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.”
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Restaurant Marketing Ideas for March
Some restaurant owners and operators in need of a marketing advantage during March luck out due to Saint Patrick’s day. The Irish holiday, of course, is dominated by eating and drinking all day which offers up a hot restaurant marketing opportunity. Read on to learn all of the tricks restaurants use on this special day!
Key Takeaways:
“The luck of the Irish is with restaurant owners and operators in need of a marketing angle during March. St. Patrick’s Day, of course, is a prominent eating and drinking day which offers up a hot restaurant marketing opportunity.”
http://www.restaurantnews.com/restaurant-marketing-ideas-for-march-2017/
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