2019/6 Posts
Some restaurant owners don’t know how to control the cost of food properly. They put prices on entrees and appetizers, don’t track profit margins correctly and have no clue about the whole food cost control thing.
But wholesale prices are rising. Tariffs are also hitting some foods, especially avocados, very hard. If you don’t have controlled spoilage measures in place, it’s time to start implementing some.
Read more
Inside the Hotbox: The Secret to Successful Catering & Events Operations
McDonaldPaper Restaurant Supplies hosts a free lecture from a professional chef.
This class is perfect for restaurants, bakeries, catering companies, and private chefs who want to build better both on- and off-site catering and events operations.
Read more
Hiring The Best Restaurant Staff: 10 Interview Questions Operators Should Ask
It takes a village to run a restaurant. From cooks to servers, bussers and managers, there are many different roles that need to be filled when running a restaurant. When hiring restaurant staff, it’s important to ask the right questions during the interview. The responses will help ensure that you hire friendly, helpful employees who genuinely want to please your customers.
What should you be asking? Here are 10 restaurant interview tips and questions to ask.
Read more
6 Reasons to Use Prepared and Speed-Scratch Items in Your Kitchen
Every restaurant wants to deliver that homemade, from-scratch taste. But scratch meals take time, and if there’s one thing a restaurant is short on, it’s time. Speed scratch cooking can help you deliver that homemade flavor without overburdening your staff or busting your budget.
Read more
Things to Consider BEFORE Expanding Your Restaurant Business
Opening the first restaurant is difficult, and while you may think that things will be easier the second time around, that’s not always true. You need to have a robust expansion strategy that allows for growth of your business.
There's a lot to consider.
Read more