Spring is officially here! And with it comes everyone's favorite spring task, SPRING CLEANING. Restaurants have an obligation to keep everything clean all year round, but why not go the extra mile and implement a spring cleaning list?Continue reading
With over 4,000 victims a year, choking is a serious hazard in restaurants. According to govdocs.com, a handful of states require food service establishments to display a choking poster to illustrate how to handle a choking emergency.
We love the way these artists have drawn attention to the importance of reacting appropriately in a choking emergency while making the educated guide a little more entertaining. Here are some of the most unique choking posters we could find on the internet.Continue reading
Do your food costs add up? Controlling and monitoring your restaurant's food costs is a never ending, yet essential task every successful restaurateur knows well.
Get the lowdown on controlling food costs and some tips for accurate cost tracking with this new infographic.Continue reading
Opening a restaurant is a huge undertaking with a lot of moving parts and a task list that is a mile long.
Don’t forget these points that could save you some pain down the road.
Location, Talent, Concept
Chef Tyson Cole has two wildly popular sushi restaurants in Austin, TX. When he says you should never start without the big three, you should probably listen. The big three according to Cole are location, talent (chef), and concept.
Starting with a location that is physically accessible increases the chances of success. But there's more than just physical accessibility. To target the widest demographic, your restaurant also has to be accessible in a broader sense. Fast service, casual dress, and lower cost are all things that make your restaurant more accessible.
"Fast casual restaurants are booming because they’re incredibly accessible on all levels"
Having a clearly defined concept will help you choose the right location and make sure you have the right talent to bring that concept to life. Chef Cole says that these three are intertwined.
"No restaurant succeeds without a great chef, a great location and a great concept. They all work together. Your location should fit your concept. Your chef, or 'talent,' must fit your concept, otherwise you’ll constantly deal with the most common word in the restaurant business: Drama."
Sustainability is becoming an increasingly attractive business strategy for restaurant owners. Why?
- Today's consumers expect restaurants they dine in to be environmentally responsible
- Government regulations are beginning to require it
- Sustainable restaurant practices lead to cost savings over time
The social food phenomenon is hotter than ever. Just how hot? Over 27 million photos on Instagram are tagged with #foodie and Twitter averages 254 tweets per hour with the same hashtag. Therefore, customer photos posted to social media is a lucrative form of marketing you should not ignore.
Check out our latest infographic, The Brag Factor: 5 Tips to Help Restaurants Leverage the Power of Social Food.Continue reading
In this digital day and age, restaurants need to have great websites that provide customers the information they want and need to draw them into the dining experience.
To illustrate some of these elements, we'll use San Antonio's own Bella On The River as an example.Continue reading
Many chefs have personalities that bring them out of the kitchen and into our homes and our dinner table discussions. Over time, several celebrity chefs have left a mark on our society and culture.
Here we celebrate those chefs who have changed the way we think about food and cooking or just made us laugh.
Julia ChildJulia Child was known as a woman who wasn't afraid to make her opinions known. She also wasn't afraid of non-diet food like butter, cake, and steak. Her wisdom often transcended cooking and applied to living a full life. Recently, Paste Magazine put together some of the best Julia-ism memes as a tribute to one of the first celebrity chefs.