Food safety training and certification solutions
Should you tip the hairdresser who styled your hair, or the waitress at the restaurant who made sure that you always had a drink? The debate on tipping is one that many people have argued for a long time. Some say that it is only right that you tip, while other people feel that tipping is something that you should do when you feel that the service was worth a little something more. Where do you stand on the tipping debate?
Read more: Thoughts on tips vs no tips
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Once you have a problem, it is possible to get rid of it, but doing so is not always easy. You can prevent problems before they occur, however, and eliminate the worry all together. And so, prevention is always better than finding a cure for a health concern. How can you prevent health problems before they start? There are a few things that you can and should do to prevent health problems before they start.
Read more: Prevention is better than cure
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A mobile device app is proving to be a boon for bars and restaurants. Since
starting to use this full customized app, the average ticket has has gone up,
costs are down and tips for the staff improved. Not only does the Patron App
increase the traffic, it also has numerous other customer service possibilities,
such as cash back, coupons, and other incentives to bring in new customers.
The back office portion of the app can track various metrics to help with marketing, and customer service.For easy integration, the Patron App is compatible with most existing Point of Sale terminal systems.
Key Takeaways:
“The Patron App is revitalizing the entire hospitality experience and industry as is being witnessing first hand by current Patron Mobile clients.”
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What do you know about staying profitable with your business? If you are someone who owns or runs a business, this can be very important. There is a difference between stay afloat or drowning depending on how you can survive with a cash crunch. So what can you do if you find yourself in a cash crunch? First you want to triage the situation, focus on your inventory and manage your receivables. To learn how to manage your business and keep a profit, read more in this article!
Key Takeaways:
“Make sure you understand outstanding balances and credit limits for cash advances versus purchases.”
Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/9-ways-survive-cash-crunch-your-restaurant
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Do you have any idea how many filthy things restaurant workers touch with their hands? Cash, debit and credit cards, pens, order pads, communal computers, dirty dishes, raw food prep services, the chewed up bite of blooming onion your two-year-old spat out into a napkin? Even at exceptional, two star restaurants with responsible staff, like Noma (ranked one of the 50 best restaurants in the world), there are still outbreaks of preventable food-borne illnesses. At Noma, it was norovirus, and who knows what it could be at yours? So please, please, please wash your hands as much as humanly possible to help prevent the spread of disease.
Read more: Wash your hands
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We are all out there trying to make the best of our situations. When working in the serving industry there are sneaky tricks others may use to try and pad their tip income. In the long run, most regular folks appreciate down home good old quality service and an honest face. With that approach, mistakes are more likely to be forgiven and problems will fall by the way side. Its much easier to be honest than to be a crook.
Read more: Honesty pays best
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Many people dream about opening their own business but while they know what it takes to run the business on the consumer side, they might not know what the business requires on the inside. Do you know when to hire professional financial help? Many people do not. Take a couple of looks at your finances, do you spend too much time trying to understand what your financials are telling you? If that’s the case, you may want to read more in this article to see if you need a CPA for your business or not.
Key Takeaways:
“An accountant who is interested in your business will want to review the previous year’s tax returns and financial statements.”
Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/does-your-restaurant-need-cpa
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If you are in the restaurant catering business, make this year your best year ever. If you think that it takes too much time, money, and effort to become the biggest and the best, you are wrong. In fact, it takes only a few simple steps and techniques to dominate the catering market in your area. What do you need to do so that this can be the best year ever for your catering company? Find out here.
Key Takeaways:
“Catering has to be defined for your brand, and that means taking a look at what already exists within your restaurant portfolio offerings.”
Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/how-dominate-restaurant-catering-2017
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Operating costs for restaurants accounts for more than half of their turnover. As minimum wage has increased, restaurant businesses have taken a hit. There is also fear associated with Brexit and how that will affect business expenses. That could cause a period of instability for certain businesses. If restaurants take a hit, entire city centers could be hurt also. Even if businesses do grow, that growth is temporary and unstable. If businesses do not provide support, such as access to labor, then the business could find itself in hard times.
Read more: Restaurant operating costs rise above 50% turnover
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5 Steps to Making Your Restaurant More Efficient
As a business owner, what you think would be the most important single item when it came to running a business? While it might be hard to get behind one idea as the most important it would seem that efficiency is up there among the top lists of how to effectively run a business. Read more here in this article in order to see the five different steps to making your restaurant run more efficient which ultimately can save you in the long run.
Key Takeaways:
“The design of the overall facility, both in the front-of-house and the back-of-house, is a critically important piece in the efficiency battle.”
Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/5-steps-making-your-restaurant-more-efficient
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