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Displaying Matches 76 thru 90 of 589 Found.  BACK NEXT

Get Your Dishwashers More Involved in Prep Work, and Count the Savings
by Chef Michael Tsonton
Get Your Dishwashers More Involved in Prep Work, and Count the SavingsKeeping staff busy and on schedule for tomorrow's prep work is the first place to focus on cutting prep costs. Regardless of your restaurant's concept, involving dishwashers is a smart move. . . . more >>


How to Weigh the Pros and Cons of the 'Early Bird' Day Part
by Patricia Luebke
How to Weigh the Pros and Cons of the 'Early Bird' Day PartWhile "early bird" dining is often the butt of crude jokes about senior citizens, that doesn't mean that you shouldn't add this day part in your restaurant. Of course, it doesn't mean you should, either. As this article explains, it really gets down to your local demographics and your concept. . . . more >>


Smoke Screening - How to Take a Business Approach to Your Startup's Smoking Policy
by Howard Reill
Smoke Screening - How to Take a Business Approach to Your Startup's Smoking PolicyWhile a number of municipalities, counties, and states have banned smoking in public places, many restaurateurs still have a choice whether to allow smoking in their establishment. In this article the author explores puffing policies from the perspective of the health of your business. . . . more >>


The Psychology of Menu Design: Reinvent Your 'Silent Salesperson' to Increase Check Averages and Guest Loyalty
By Dave Pavesic
Your menu is your primary communication tool and it should be designed in a way that conveys your décor, type of food, price range and whether you are casual or upscale dining. . . . more >>


Letting Go is Hard to Do
by Chef Michael Tsonton
Letting Go is Hard to DoPassing on responsibility to others can sometimes be difficult. But, training, and eventually delegation, are necessary steps in staff development . . . more >>


Selecting a Music System for Your Restaurant
by Joe Erickson
Selecting a Music System for Your RestaurantFood and music go hand in hand in a number of concepts. If you're getting ready to plunk down serious money for a sound system and/or music subscription service, this article explores some of your options. It also discusses the legal issues related to music licensing . . . more >>


Great Saves - The Value of Empowering Your Employees
by Patricia Luebke
Great Saves - The Value of Empowering Your EmployeesHandling customer complaints is a necessary function of running a restaurant. How well prepared are your servers to handle an upset customer? . . . more >>


Making Your Move From the Back to the Front of the House
by Susan Dickson
Making Your Move From the Back to the Front of the HouseIf you've succeeded as a chef or back-of-the-house manager, it is only natural that you want to take your show out front. You probably believe you can do anything, including stepping up to the general manager or owner role without a hitch. . . . more >>


A Powerful Case for Diligent Hand Sanitation in the Restaurant and Proper Practices to Achieve It
by Christina Dimartino
A Powerful Case for Diligent Hand Sanitation in the Restaurant and Proper Practices to Achieve ItOne of your greatest responsibilities in operating a restaurant is creating a stringent system of hand sanitation, educating each employee on its practices, and monitoring it to ensure it is being followed. While handwashing seems like such a simple food safety practice, when done frequently and properly, it is one of the most effective sanitation measures in the restaurant . . . more >>


Serving Mature Patrons Goes Way Beyond Simply Offering a Senior Discount
by Patricia Luebke
Serving Mature Patrons Goes Way Beyond Simply Offering a Senior DiscountLearn how to effectively profit from the growing senior citizen market. As baby boomers continue to age, expect the 65 years and older market to double by the year 2050. . . . more >>


The Inside Scoop on Compartment Steamers
by Robert N Rossier
The Inside Scoop on Compartment SteamersIt's hard to imagine a restaurant without some form of steam cooking, and there's probably nothing that will get you angry faster than a steamer that goes belly up on a busy Friday night. One of the advantages of a commercial steam cooker -- or compartment steamer -- is its ability to rapidly cook or heat large quantities of food. . . . more >>


Proper Footwear for the Back of the House
by Chef Michael Tsonton
Proper Footwear for the Back of the HouseHaving proper footwear is a must for anyone working in a restaurant kitchen. Find out which types of shoes are appropriate for the kitchen and how some operators are putting their best foot forward in helping their kitchen staff maintain safety and comfort . . . more >>


How to Market Your Restaurant From the Inside Out
By Patricia Luebke
How to Market Your Restaurant From the Inside OutIn a restaurant, your best chances for future business comes from your existing customers. Whether your goals are to build repeat business or to increase check averages, learn how you can advertise, promote, and sell within your four walls in ways that are affordable, effective, and will yield a good return on expense and effort. . . . more >>


Operational Considerations for Your Restaurant's Coffee Service
by Patricia Luebke
Operational Considerations for Your Restaurant's Coffee ServiceCoffee is often the last thing diners remember about your restaurant. Here are some great tips you should consider to ensure that your guests don't leave with a bad taste in their mouth. . . . more >>


Cutlery Safety: How to Keep Your Kitchen Pros From Becoming a Bunch of Cutups
by Robert N. Rossier
Cutlery Safety: How to Keep Your Kitchen Pros From Becoming a Bunch of CutupsProper knife handling can spare injury and increase efficiency in the back of the house. Here are some tips to help your kitchen staff stay on the cutting edge . . . more >>


Displaying Matches 76 thru 90 of 589 Found BACK NEXT

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