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  • “Trendy” Things New Restaurant Owners Need to Scrap ASAP - It seems that we really struck a nerve with our discussion about trends. So here we are, back with one more discussion about them. This time, however, we’ll be focusing on trends that need to be scrapped ASAP. Let’s get started! Electronic Everything A lot of newer restaurants have electronic...
  • Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz - Social media pretty much took the world by storm. When it comes to the dining experience, people were no longer just after the food, they were also after the photos that they could take of themselves in said restaurants. A lot of newer restaurants are highly aware that the design...
  • Oddest Restaurant Trends We’ve Seen in the Past 10 Years - If there was anything that was permanent in this life, it would be change. Everything changes. In the food industry, this refers to the trends which restaurants and the trends that become popular. Funny thing is some of those trends can be quite odd. For example: Everything Big It seems...
  • Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests - A common conundrum for a lot of newer restaurants is to consider what sort of offerings they should have and how it should be presented. Commonly, the question is: buffet or plated? This is what we wanted to explore with today’s discussion. What is a buffet? Buffet is not anything...
  • Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant - Presentation can be everything when it comes to securing positive first impressions. This is something that any budding restaurant owner will want to remember. In a world that is dominated by first impressions—thanks to social media—it is quite important to have the right sort of images to effectively convey your...

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Blog10 410x260 - “Trendy” Things New Restaurant Owners Need to Scrap ASAP

“Trendy” Things New Restaurant Owners Need to Scrap ASAP

It seems that we really struck a nerve with our discussion about trends. So here we are, back with one more discussion about them. This time, however, we’ll be focusing on trends that need to be scrapped ASAP. Let&...
Blog9 410x260 - Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz

Roll with the Times: Why an “Instagram Friendly” Place Gets...

Social media pretty much took the world by storm. When it comes to the dining experience, people were no longer just after the food, they were also after the photos that they could take of themselves in said restaurants....
Blog8 410x260 - Oddest Restaurant Trends We’ve Seen in the Past 10 Years

Oddest Restaurant Trends We’ve Seen in the Past 10 Years

If there was anything that was permanent in this life, it would be change. Everything changes. In the food industry, this refers to the trends which restaurants and the trends that become popular. Funny thing is some of ...
Blog7 410x260 - Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests

Buffet or Plated: Simple Virtues of Each Type of Offerings...

A common conundrum for a lot of newer restaurants is to consider what sort of offerings they should have and how it should be presented. Commonly, the question is: buffet or plated? This is what we wanted to explore with...
Blog6 410x260 - Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Presentation can be everything when it comes to securing positive first impressions. This is something that any budding restaurant owner will want to remember. In a world that is dominated by first impressions—than...
food5 410x260 - Why Food Transportation & Storage Matters

Why Food Transportation & Storage Matters

It is important to keep food safe while transporting it to the pantry or the kitchen. Whether you are picking up food from a supermarket, a grocery store, a community garden, or direct from a farm. Here are several food ...
Blog5 410x260 - Finding Your Way: How Consultation Firms Help Budding Restaurateurs

Finding Your Way: How Consultation Firms Help Budding Restaurateurs

It is a fact of life that we all have to start somewhere. We have goals but may not have the clearest and most feasible way to achieve them. This is where consultants come in. What Is A Consultant? A consultant is a pers...
Blog4 410x260 - Balancing Act: Attributes Of a Strict yet Fair Boss

Balancing Act: Attributes Of a Strict yet Fair Boss

Anyone who has ever owned or worked at a restaurant will tell you that it is not all that different from a regular office in the sense that there is a boss and those that work under them. This is also to say that there a...
Blog3 410x260 - Which Educational Fields Are Useful In the Restaurant Biz?

Which Educational Fields Are Useful In the Restaurant Biz?

Back in the day, people often thought that a restaurant business starts and ends with the chef—after all, they make the food. However, people have come to realize that this is hardly the case now. A restaurant is c...
Blog2 410x260 - Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

Looking for Location: What Points to Consider When Choosing Your...

As the old adage goes: location, location, location! This is something that is truly significant especially when you’re choosing where your restaurant should be built. To give you guys an idea of what we’re t...

Basics

“Trendy” Things New Restaurant Owners Need to Scrap ASAP

“Trendy” Things New Restaurant Owners Need to Scrap...

It seems that we really struck a nerve with our discussion about trends. So here we are, back with one more discussion about...
Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz

Roll with the Times: Why an “Instagram Friendly”...

Social media pretty much took the world by storm. When it comes to the dining experience, people were no longer just after the...
Oddest Restaurant Trends We’ve Seen in the Past 10 Years

Oddest Restaurant Trends We’ve Seen in the Past...

If there was anything that was permanent in this life, it would be change. Everything changes. In the food industry, this refers to...
Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests

Buffet or Plated: Simple Virtues of Each Type...

A common conundrum for a lot of newer restaurants is to consider what sort of offerings they should have and how it should...
Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Images Matter: Benefits of Hiring Professional Photographers for...

Presentation can be everything when it comes to securing positive first impressions. This is something that any budding restaurant owner will want to...
Why Food Transportation & Storage Matters

Why Food Transportation & Storage Matters

It is important to keep food safe while transporting it to the pantry or the kitchen. Whether you are picking up food from...
Finding Your Way: How Consultation Firms Help Budding Restaurateurs

Finding Your Way: How Consultation Firms Help Budding...

It is a fact of life that we all have to start somewhere. We have goals but may not have the clearest and...
Balancing Act: Attributes Of a Strict yet Fair Boss

Balancing Act: Attributes Of a Strict yet Fair...

Anyone who has ever owned or worked at a restaurant will tell you that it is not all that different from a regular...
Which Educational Fields Are Useful In the Restaurant Biz?

Which Educational Fields Are Useful In the Restaurant...

Back in the day, people often thought that a restaurant business starts and ends with the chef—after all, they make the food. However,...
Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

Looking for Location: What Points to Consider When...

As the old adage goes: location, location, location! This is something that is truly significant especially when you’re choosing where your restaurant should...

Most Recent Posts


“Trendy” Things New Restaurant Owners Need to Scrap ASAP

Blog10 - “Trendy” Things New Restaurant Owners Need to Scrap ASAP

It seems that we really struck a nerve with our discussion about trends. So here we are, back with one more discussion about them. This time, however, we’ll be focusing on trends that need to be scrapped ASAP.

Let’s get started!

Electronic Everything

A lot of newer restaurants have electronic ordering systems. These are usually in the form of wall panels or iPads which allow diners to press a screen and order their meal. The trouble with this is that such systems tend to glitch because of internet and intranet problems.

If they do not have an IT specialist on site at every conceivable hour, they can have massive negative repercussions. After all, if the ordering system isn’t working, how are people going to place their order?

Hand Salads

If you’re not aware of what a hand salad is that’s actually pretty good. In case you were wondering, a hand salad trend is the practice of service whole leaves with the stem in a bowl. The diners are given a little sauce bowl for their salad dressing.

It’s called a ‘hand’ salad because the diners will be using their hands to pick the leaf and dip it into the dressing.

Overflowing Toast

For a while, avocado toast dominated the sphere of fancy food which was fine. Avocado is healthy and it was an interesting take on toast. The trouble with this is that a lot of restaurants took it a lot further. Now, it seemed that if your ‘toast’ wasn’t piled over with three slices of meat, with four slices of tomato, and drizzled in olive oil and some fillets of fish, you were doing it wrong.

Not only is this too much to take in but it defeats the purpose of toast as a fast snack. Much like the ‘bigger better’ trend, this one really needs to either be adjusted or scrapped altogether.

Ingredient Centric Menus

Hands up if you were there when bacon pretty much exploded and took over the collective consciousness of consumers. No? What about the red velvet craze? We had red velvet cake, cupcakes, waffles, pancakes, donuts, muffins, and pretty much everything else like Starbucks drinks.

After red velvet came Matcha. Now everything is slathered in matcha despite it not making much sense. New restaurants need to reconsider diving into the ingredient centric menus and go for a cohesive overall offering.

Food for Thought

Not all trends are good. There are those that will end up costing you more down the road when you keep doing them today. Always remember what’s at stake: your business. While trendy things can seem like a really good idea, once again, we really need to emphasize that it must be thought over quite thoroughly before choosing to forge again.

What trendy thing do you think new restaurant owners need to scrap ASAP?

Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz

Blog9 - Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz

Social media pretty much took the world by storm. When it comes to the dining experience, people were no longer just after the food, they were also after the photos that they could take of themselves in said restaurants.

A lot of newer restaurants are highly aware that the design of their place—from the murals to the very spoons and forks they use—all need to stand out. In the land of social media, trendy things really take a life of their own. A majority of the biggest booms in food trends is all thanks to Instagram.

Why Do They Get So Much Buzz?

People take short videos or take aesthetically pleasing photos and share it with their network. When influencers (people who have massive social media following) share the photos, they tend to go viral. In the terms of the youth, viral refers to something that spreads really fast. A viral trend can either be a good or a bad thing so you may want to make sure that your business goes viral for all the right reasons.

life - Roll with the Times: Why an “Instagram Friendly” Place Gets Buzz

Here are other reasons why they get so much buzz:

FOMO

Sounds like a difficult thing but it actually isn’t. FOMO stands for “fear of missing out”. Consumers today are highly preoccupied with staying relevant especially when it comes to their social media. So when there is something that is presently viral or trending, consumers tend to visit the source of it in order to partake.

Content Backdrop

In the world of today, social media presence is everything. There are youngsters who make thousands of dollars per Instagram post. It all depends on what they’re taking a photo of. Usually, they’ll be taking photos of themselves (or have someone else do it). What is super important in such things would be the backdrop.

Instagram friendly restaurants will have eye-catching designs that are really great in photographs.

Food for Thought

While in a previous discussion we’ve discussed certain trends that were indeed odd, some trends are actually necessary. Times are always changing and the ways new patrons can be enticed are changing as well. If your restaurant is ever going to make it, you need to identify which trends are worth adhering to. In this case, the design of your place and making it ‘Instagram Friendly’ is one way to make it buzz-worthy.

Why do you think such places get a lot of buzz from consumers?

Oddest Restaurant Trends We’ve Seen in the Past 10 Years

Blog8 - Oddest Restaurant Trends We’ve Seen in the Past 10 Years

If there was anything that was permanent in this life, it would be change. Everything changes. In the food industry, this refers to the trends which restaurants and the trends that become popular. Funny thing is some of those trends can be quite odd.

For example:

Everything Big

It seems that someone got it into their heads that bigger was always better. So in the past ten years or so, we’ve seen portion sizes balloon to exaggerated proportions. Imagine a single burger that’s actually good for six people—it’s ridiculous.

There are even milkshake servings that are not longer content to just give you a glass full of creamy milkshake. Now they put a slice of cake on top of that, pour cream or chocolate over it, then add sprinkles and stab little chocolate sticks into it. Not only is it too much, it’s pretty much impossible to consume neatly.

Deconstructed Everything

Raise your hand if you’ve ever just wanted your whole meal served to you—after all, isn’t that what’s expected? Not according to recent trends. A lot of restaurants embraced the ‘deconstructed’ trend and ran away with it.

Some of our writers had personally experienced deconstructed ‘spaghetti’ which consisted of three mason jars of varying size. One had the noodles, one had the sauce, and the tiniest one had the cheese. It was coming off more like lazy rather than artsy.

weird - Oddest Restaurant Trends We’ve Seen in the Past 10 Years

Weird Serving Platters

One of the oddest yet popular trends that have surfaced in the past ten years is the propensity of restaurants to serve their food on weird platters. For example, we’ve seen pasta served on a chopping board.

The oddest one we’ve come across was cups of coffee served atop old children’s books. We certainly did not appreciate how “The Berenstain Bears” have apparently fallen that far from grace.

Rainbow Colors

In the past couple of years, people could not get enough of rainbow colors. Suddenly, they were everywhere. Rainbow bagels, rainbow croissants, even rainbow colored soup!

While the rainbow colors themselves are pretty harmless, it’s more like people have been sacrificing flavor over aesthetic. Pretty colors are fine but if the food isn’t delicious, what’s going to make people come back and patronize your business again?

Food for Thought

While trends are a great way to catch the interest of the market, it is always important to consider the sustainability of your offerings. Trends come and go for a reason. Many new restaurants have failed because they did not anticipate the speed in which people abandon trends. So before you dive head first into the latest trend of today, always consider the identity of your restaurant.

What is the core identity of your restaurant?

Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests

A common conundrum for a lot of newer restaurants is to consider what sort of offerings they should have and how it should be presented. Commonly, the question is: buffet or plated? This is what we wanted to explore with today’s discussion.

What is a buffet?

Buffet is not anything new. In the strictest definition, a buffet refers to a line up of different fares wherein the diner can choose their portion size and they are also free to choose which offering they are going to go for or pass over.

So why are buffets great? Here are a few reasons:

food3 - Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests

Freedom of Choice

The diner gets to completely control what they choose to get. Buffets will normally have several options for appetizers, main course, sides, and even the desert. So the diner will have the absolute freedom to choose which ones (or all) they want to try out.

Portion Size

The diners get to choose how much they put upon their plates. While it is possible that there are attendants to keep track of how much of a certain offering is still left, they generally do not interfere with how much a guest puts on their plate.

What is a plated meal?

A plated meal is usually the choice for sit down restaurants. They’re best for food places that have plated offers have some very real benefits like:

food4 - Buffet or Plated: Simple Virtues of Each Type of Offerings for Guests

Presentation

When the meal is given directly to the diner, the restaurant can spend a little time with the presentation of the meal. In today’s world this is important since a lot of diners like to take photos of their meals before they eat it. This can mean extra buzz for you and your business.

Controlled Portions

For restaurants that are on the healthy side of the spectrum, plated meals can mean that you also control how much is being produced. This can really help to keep track of how much ingredients are needed on a daily basis so it can really help accounting purposes.

Food for Thought

Each has its pros and drawbacks so it’s important to explore which one works best for you and your business. When you are running a food business, it is important to consider when you can be flexible and when to stick to your guns. Always go for which is appropriate for the size of your venue and the overall cost of operation.

Which would be more inclined to try out in your own restaurant?

Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Blog6 - Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Presentation can be everything when it comes to securing positive first impressions. This is something that any budding restaurant owner will want to remember. In a world that is dominated by first impressions—thanks to social media—it is quite important to have the right sort of images to effectively convey your offerings and build the allure that you have to give.

A common mistake that a lot of new restaurant owners make when it comes to their business is that they rely on the flavor of the food to really get the ball rolling. However, how will people know what would be good if they don’t know what it looks like? Today, we wanted to discuss some key benefits of hiring professional photographers for your restaurant.

A Cut above the Rest

Professional photographers—the real ones—have build their skills over several years. They know what it takes to make something look good or to even manipulate how it is perceived. If you still doubt the power of a good photo, here are a few benefits of hiring pro photographers for your restaurant:

Cohesive Storytelling

Usually, a professional photographer will ask you what you want out of the photos. Are you trying to convey how comfortable your place is? Are you trying to establish how generous the portions are? Are you going to aim for a certain setting?

These questions help to build a cohesive story for the photos. The pro photographer will make sure that the shots will be able to express your desires properly.

imgg - Images Matter: Benefits of Hiring Professional Photographers for Your Restaurant

Professional Styling

While everyone tends to believe that they can style their own stuff (thanks to Pinterest), the eye of a professional is still something else. They’ve spent years sharpening their skills so you’re better off trusting the photographer to really bring out the best side of your restaurant.

Aesthetically Pleasing Images

Anyone with a smartphone can think that they only need a few filters to make a shot look good. However, when it comes to food photography or even taking photos of a place so many other factors come in.

A professional photographer will be able to address any environmental factors and even make post-production images that evoke truly aesthetically pleasing images at the end.

Food for Thought

When the key to securing interest from the community relies on the visuals that you provide, it would be very important for your restaurant to have images that are up to bat. Professional photographers can really make the difference between a passing fancy and an image that automatically reminds consumers of you.

What benefits do you think you’ll obtain when you hire a professional photographer for your restaurant?

Why Food Transportation & Storage Matters

It is important to keep food safe while transporting it to the pantry or the kitchen. Whether you are picking up food from a supermarket, a grocery store, a community garden, or direct from a farm. Here are several food safety guidelines that will help your restaurant maintain a high standard of food hygiene while keeping food safe for your customers.

Keep your Food Transport Vehicle & Transport Equipment Clean

 

Many restauranteurs know the basic food hygiene rules of keeping the kitchen and the restaurant clean in accordance to food safety regulations. However, not many of them are aware that maintaining a clean food transport vehicle is equally important in preventing food contamination during transport.

Here are some food hygiene practices that you should exercise when transporting food:

 

Food Safety Tips When Transporting Food

 

food-transport-safety-clean-vehicle

  • Keep your transport vehicles clean of dirt, insects and animals
  • Create a schedule to routinely clean the vehicle to prevent cross-contamination
  • Food storage containers such as totes, storage boxes and bins used to transport bulk items like produce or bread should only be used for food transport and nothing else.
  • Clean food containers after every use to prevent contamination
  • Use plastic pallets instead of wood pallets for food transport. For the food industry, plastic pallets are better than wood pallets when it comes to transporting food.
  • Separate raw food items from ready-to-eat foods
  • Never reuse disposable containers to transport food

Food Storage Tips

Once food is being transported to your premises, it is important to store ready-to-eat and raw food at the appropriate temperature. This helps to prevent bacteria and germs from multiplying and minimise the risk of food spoilage.

Monitoring Temperatures of Freezers & Refrigerators

Use a thermometer to check that refrigerators or freezers are operating at the correct temperatures. Monitor the temperatures of the equipments regularly.

 

For pre-packed food, follow the storage indication on the packaging. Refer to the chart below for the correct temperatures for storing fresh produce:

Refrigerated & Frozen Food Storage Temperatures Chart

Type of Food Temperature
Frozen Meat -12°C and below

For longer storage, set at -18°C and below

Chilled Fresh Meat/ Fish Between 0°C and 4°C
Thawed Frozen Meat Between 0°C and 4°C
Ice Cream -2°C and below
Dairy Products 7°C and below

Only Use What You Need

Cut huge pieces of raw meat into smaller chunks before freezing. Only take out the required quantity from the freezer for use.

Store Raw Food Separately

Keep different types of raw meat and seafood separately by placing them in distinct compartments or containers when storing the refrigerator or chiller.

Ensure that food sold in the frozen state is not defrosted and re-frozen for sale.

The Temperature Danger Zone

Do not overstock the refrigerator or freezer with foods especially with foods that are still warm. Doing so will raise your refrigerator’s temperature, and bring the temperature into the Temperature Danger Zone.

temperature-danger-zone

 

Similarly, avoid leaving the refrigerator or freezer door open for too long as this will raise the temperature inside the refrigerator and allow the germs to multiply.

Germs multiply rapidly within the Temperature Danger Zone of between n 5°C and 60°C. To reduce the risk of contamination, hot and cold ready-to-eat foods must be stored at correct temperatures.

Hot food should be kept in a proper warming or heating equipment at above 60°C, outside the Temperature Danger Zone. Cold ready-to-eat food should be kept in a chiller or refrigerator below 5°C.

Store any excess food (food not immediately served) quickly in the refrigerator below 5°C. If food is left at room temperature in the Temperature Danger Zone, harmful germs can grow to a dangerous level.

Labelling Stored Food

Cover food properly before placing them in the refrigerator. Label the food with important information such as date of purchase or preparation. Always store cooked and ready-to-eat food above the raw food in the refrigerator to prevent cross-contamination.

The 4-hour Rule

Never keep unsold, left-over cooked food or food that has been kept for more than 4 hours after they are cooked, as germs can multiply to dangerous levels after 4 hours.

Food Safety: The Ultimate Customer Experience

The food that a restaurant serves accounts for a large part of the customer’s experience. Hence, it is critical to ensure that your food is fresh, tasty and safe for consumption. Imagine the terror a customer may face when he/she finds a cockroach in their food while dining! We think that food safety and hygiene is the foundation to achieving that fine dining experience.

What other food safety tips do you think restauranteurs should know?

Many of the food safety and hygiene tips mentioned in this article were obtained from the National Environmental Agency (NEA) website.

Finding Your Way: How Consultation Firms Help Budding Restaurateurs

Blog5 - Finding Your Way: How Consultation Firms Help Budding Restaurateurs

It is a fact of life that we all have to start somewhere. We have goals but may not have the clearest and most feasible way to achieve them.

This is where consultants come in.

What Is A Consultant?

A consultant is a person that is able to expend valuable knowledge and processes that effectively direct and guide a person toward their goal for a fee. Consultation firms exist because there a lot of people out there that have the end goal in their sights but lack the ability or the understanding to get from point A to point B.

Consultant firms are really helpful for budding restaurateurs. Especially since not all who want to build a restaurant has close family members who have experience in that field.

img2 - Finding Your Way: How Consultation Firms Help Budding Restaurateurs

How Do They Help?

Consultants and consultation firms can help a budding restaurateur in several ways like:

Site Location

Consultation firms always have people who have a specialty in real estate. They will be able to at least give you an idea of what is realistic for your budget and your plans. They will get to know you and try to match you with an ideal piece of property.

Human Resources Training

Consultation firms understand that not all restaurant owners understand how to handle human resources. As such, they can help to train owners about HR laws and they can even help to match the business with suitable employees.

Engineers and Bureaucrats

Starting a business requires a lot of paperwork. The site needs to have permits. The site needs to be checked thoroughly in order to be considered safe. Your business, if you plan to serve liquor, will need a liquor license.

If you weren’t aware of any of that, a consultant will be of great use to you. They can help you process everything or even teach you the ropes so that you’ll be able to handle everything on your own in the future. So we don’t know about you but we think that’s money well spent.

Food for Thought

There are a lot of people out there that feel like consultation firms would be tantamount to cheating. The idea that success can ONLY be attained through personal hard work is unrealistic and rather archaic. The key to business is to work smart—not hard. If you are not familiar on what needs to be done to obtain your goal, tapping into the valuable expertise of another saves you a lot of time and money.

At least this way, you no longer have to put your money on the line for trial and error. In your own view, how do you think consultation firms help budding restaurateurs?

Balancing Act: Attributes Of a Strict yet Fair Boss

Blog4 - Balancing Act: Attributes Of a Strict yet Fair Boss

Anyone who has ever owned or worked at a restaurant will tell you that it is not all that different from a regular office in the sense that there is a boss and those that work under them. This is also to say that there are people that make good bosses and those that do not. For any restaurant—or any business—to survive, there needs to be a good boss at the helm.

In light of this, we wanted to discuss the attributes of a strict yet fair boss.

Why is a strict yet fair boss ideal?

Everyone has had a terror boss horror story. When a bad boss is allowed to remain in their position, it’s not good for over all production. Here are a few effects of a bad boss:

  • Mismanagement
  • Low morale
  • Disorganization
  • Underperformance
  • Loss of income
  • High attrition rate

These are only a few of the terrible effects of having a bad boss. If you’re planning on having your own business one day, you may want to make sure that you do not turn out to be a bad boss.

boss - Balancing Act: Attributes Of a Strict yet Fair Boss

Strict and Fair

A boss needs to be able to strike a balance between being strict and being fair. Here are a few attributes of a strict yet fair boss:

Effective communicator

Bad bosses often resort to insults and demeaning tones to get their point across. Strict yet fair bosses will be able to convey their message without having to be demeaning in any way.

boss2 - Balancing Act: Attributes Of a Strict yet Fair Boss

Effective motivator

A fair boss will understand that employees will need a little bit of a push now and then. They will be able to come up with fair schemes that will help produce better results and happier workers. A fair boss will understand that it’s not about ‘bribing’ your employees; it’s about finding that balance of reward versus sufficient work put in.

Just sanctions

It is inevitable that there will be actions that employees take which will warrant sanctions. A strict yet fair boss will be able to consider the mistake and see which sanction will be appropriate. They will be able to see if their present rules are too harsh and will need change.

Food for Thought

A strict yet fair boss is ideal because this is the type of person that makes a good leader. They will be approachable yet will be able to express that business hours are solely for business hours. They will be able to fully separate who their employees are based on their performances and based on who they are as people.

What attributes do you think a strict yet fair boss will have?

Which Educational Fields Are Useful In the Restaurant Biz?

Blog3 - Which Educational Fields Are Useful In the Restaurant Biz?

Back in the day, people often thought that a restaurant business starts and ends with the chef—after all, they make the food. However, people have come to realize that this is hardly the case now. A restaurant is comprised of several people with their own fields of specialty.

Today, we wanted to discuss some of the different educational fields which are pretty useful in the restaurant business. It just so happens that this was something that was asked of us around a week ago so it’s all timely! Here are a few educational fields that really come in handy:

accoutning - Which Educational Fields Are Useful In the Restaurant Biz?

Accounting

In order for a restaurant to remain above water, their books need to be airtight. A restaurant has to find a good balance between costs of operation versus the profits that they bring in. Since running a restaurant can be pretty hectic, it can be quite easy to lose sight of the finances—if there isn’t anyone dedicated to keeping up with the accounting.

Business Management

Those that aim to establish more than one restaurant or any food business will do well to study up business management. At the very core, a restaurant is a business and will need someone who knows the ropes in order to keep it going. This will require knowledge about permits, securing better deals in terms of ingredients and suppliers.

Marketing and Advertising

Restaurants that do not have people who are savvy with marketing and advertising often have difficulty breaking into the industry. Those with marketing and advertising degrees are highly useful in the restaurant industry. Those that handle the marketing and advertising help to bring in diners.

food2 - Which Educational Fields Are Useful In the Restaurant Biz?

Culinary

Of course any restaurant will need cook cooks and highly trained chefs in order to set the establishment apart from everyone else. No matter what the gimmick or theme of the restaurant, if the food isn’t good, it will not survive. While marketers bring the people in, it is the chefs and their creations that will make sure that they will keep coming back.

Food for Thought

A restaurant can be compared to the human body. There are different parts that do different things but they are all necessary to ensure that the whole works. For those that are interested in joining the restaurant business one day—regardless of what part they play—we hope that today’s discussion was illuminating.

What particular educational field do you think would be highly useful in the restaurant biz?

Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

Blog2 - Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

As the old adage goes: location, location, location! This is something that is truly significant especially when you’re choosing where your restaurant should be built. To give you guys an idea of what we’re talking about, let us give you a few pointers on what we considered when we open up our respective restaurants:

Parking

This is the number one thing that potential diners will look at. Do you even have parking? Is the area secure enough to leave a car behind? Parking is important for any restaurant that is aiming to establish itself as a cut above the rest.

map - Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

Accessibility

Does the location of your restaurant have entry points or leading ramps that is accessible? On a larger scale, is the location of your restaurant along a major thoroughfare? It is important for a restaurant to be where humanity passes by regularly. Otherwise, no one will bother to visit your establishment over the sheer ‘hassle’ of going out of their usual routes.

Density of Competition

Are there other restaurants that offer the same kind of food in the area you’re looking at? Looking at the number of competitors can help you get an idea of how welcoming the diners in the area would be. The last thing that any location needs is another one of the ‘same’ thing.

food - Looking for Location: What Points to Consider When Choosing Your Restaurant’s Spot

Food for Thought

If there was anything that restaurant owners should not forget is the fact that it will not matter if you have the most delicious food around if you are not visible or if your location is not ideal. The location of your food business and the immediate surroundings are always important. If you’re planning on keeping your business around for a long time, you may not want to skimp on the details.

What points do you consider when looking up a place for your restaurant?