2019/9 Posts
Rude customers are often the clients from hell, and handling them requires a different approach based on each situation. Today, we're going to learn how to deal with these patrons, and why some guests have a reason for being the way that they are.
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Restaurant Food Labeling Systems: Saving Big Money With Little Stickers
When it comes to kitchen organization and safety, labels are crucial. The right kitchen labeling system can make your kitchen more efficient while reducing the risk of foodborne illness. But restaurant food labels are more than just an organization hack - they're a requirement by the FDA.
Learning how to properly label your food will provide your restaurant with long-term benefits and save you money along the way.
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Quick and Easy Guide to Buying the Right Slicing Equipment
A meat slicer is designed to reduce food prep time. The perfect slicer for your commercial kitchen depends on your needs. When buying a commercial meat slicer, you’ll find that there are a lot of variables:
- Size
- Price
- Safety features
Today, we’re going to cover some of the basic tips every restaurant owner can follow when choosing slicing equipment.
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The Secret of Selling Wine by Bottles
Looking to sell more wine bottles at your restaurant? It's true that guests usually prefer wine sold by the glass, but with the right strategies and a knowledgeable staff, you can boost your wine-by-the-bottle sales.
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