Speeding Up Your Service

Great restaurants have an organized seating system. You do not want your customers waiting in line very long to be seated. Make sure that your servers and hostess has a great communication system. When the server collects the check, and your diners get up, the server should then signal the busboy to clear table and alert the host that this table will be available very soon. The host can then gather the next party that’s waiting and can seat them as soon as possible.

Portrait of beautiful waitress holding order pad and pen with couple in background at restaurant. Horizontal shot.

Pre-assign tables for guest who are waiting in line. As soon as that table opens you can seat your guests. There should be a waiting area near the hostess so they can find their customers easily.

Make sure you keep your staff on schedule. The server should arrive at your table within the first minute. Bring out the water and take drink orders immediately. Ask your guest if they have dined with you before. Always go over the specials you have for that day. If a server has a large number of guests, assign two servers for that table. Keep the table clear of plates as soon as the guest is done. This will help speed up your dining room.


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Preventing Food Borne Illnesses

Food-borne illness in restaurants was very common a century ago.  Improvements have been made, but it still causes harm to this day. The CDC states that 76 million of these diseases are caused by salmonella and campylobacter. These bacteria have caused 80 percent of food borne illnesses and 75 percent of deaths. They are caused by meat and poultry, but seafood is the leading cause of food poison.

4b9d813a-9fa5-4d59-a8b8-ccf642ad0fa6Treat your poultry and seafood properly. Just a little food safety know-how and you can decrease chances of food contamination. Always check for color, odor and texture When buying chicken, its color should be pinkish, not yellow or gray. Fish should always be shiny and firm, It should also have a fresh mild smell. Always check your packages.  If it looks like its been thawed and refroze don’t buy it. Check your sell by dates avoid anything that has dents or tears in packaging material. If your food has ice covering the package on the inside, more than likely that food is bad.

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The Importance of Location

Location is very important when starting a restaurant. Location can make you or break you . You must have a place where people can drive by and ask “I wonder if that place is any good?” If you don’t have a good cook, though, location will not benefit you very much. No one wants to eat at a restaurant that isn’t any good.

businesslocationI can’t tell you the times a new restaurant has come to town and has been horrible. To me, a lot of it is not the cook but the staff, or waiting 35 minutes for someone to take your order. Things like this makes me crazy. When interviewing your staff for a job, make sure they have some sort of experience in the food industry. This can help if they know something about what they will be doing.

Running a restaurant requires doing payroll, taxes and banking – account management. Hiring people with experience helps more than you know. I have applied at restaurants that i could run on my own if need be. But a lot of these places want young people they can train, not people who know what they are doing. They would rather have someone they can mold into doing things their way.

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Keeping Your Perspective

positive-attitudeRunning a restaurant can be tough business. First you have to come up with a concept. You have to write a menu, hire staff, and keep up with the competition. You will wear many hats in this field. You have to do all this and more while providing good food.

When writing a menu, get creative. This is the center of your business. If you serve a pasta dish, tell what type of pasta you have like angel hair or linguine. Use attractive words like fire roasted or braised. Send a level of lingo that sells. Its gives the diners a perceptive and prestige to your dish. Make the dish special like farm fresh eggs or fresh baked bread. Point out some ingredients that stand out to your diners.

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Tips to Help Your Business Succeed

One thing for sure, we all have to eat. Its a part of our survival. Lets face it, though, everyone likes to go out and eat. I have worked in the restaurant business for many years, and I’ve always said the food is only as good as the people who worked there. There are many places to choose from. Owning and running a restaurant is a great option for entrepreneurs. Starting and running a restaurant needs a lot of planning and management.

Restaurants have come along way. There are some that are floating on the water or under the water. You can also eat on planes in the air or trains on the tracks. Yes, you can say we have come a long way.

images-6When choosing a restaurant to open, consider your location. You will want a place that has lots of traffic. To keep people coming back you need great food, great service and ambiance. This will keep people coming back to you.

Keep up with the times. Don’t let it get old. A friend of mine from California who owns a company always told me that businesses can get lazy when it comes to doing whatever it takes to achieve the goals they set. He said that with his carpet cleaning business, he is prepared to work 90 hours a week so that he’s his own boss. Create some things that will bring in new people. But not so far as your regular customers start to leave. Some people hate change. So jazz it up every once in a while.

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Restaurant Cooking

%ce%bc%ce%b1%ce%b3%ce%b5%ce%b9%cf%81%ce%b5%cf%83Your cook, or your chef, is the most important person in your restaurant. Cooking is a style and it can come in all forms, like art. Follow these tips to make yourself the best you can be.

Lets start with something simple like beans. If you can’t find fresh beans you can go for dried or canned. Canned beans contain sodium. To get rid of the salty taste just rinse them in cold water. Dried beans are easy to cook. If you don’t know how, just follow the instructions on the back of the bag. You will want your beans to be plump. With mushrooms, never rinse them. They are like little sponges and will hold water. Wash them off with a clean, damp cloth. This will preserve the taste and improve your cooking time.

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Supplying Your Restaurant

Owning a restaurant can be very rewarding. In order to have a nice business,  you will need a good restaurant supplier for equipment. Good equipment suppliers can help you choose the right supplies that you will need according to your menu. Accordingly you will also need great food suppliers in which your equipment suppliers will provide the best items for your kitchen.

homeslide3Anyone can put stoves and grills and other things in the cooking area, but a good supplier will have your kitchen designed so that your employees will have a transition to move around quickly and easily without running into each other. Get to know your suppliers so that you can know how to streamline your cooking space, and how to keep it maintained. Having a relationship with the people you buy from will help you with efficiency, and if something breaks down, one phone call is all it takes to get things up and running again.

Also your decor and atmosphere is a must in your restaurant. It should be dependent on the type of food you serve. You will want your restaurant to reflect the type of food you are serving. You should also know that presentation is everything when it comes to preparing food. Make sure that the plate you send out looks great. You will want people to admire your food. Good food that tastes good makes a great place to eat.

Word of mouth is the best advertising you can have. We all gonna have that one person who complains, but with the right attitude you can change that person’s mind. Offer them a free meal, or if they don’t want it always give them their money back. You can’t please everyone so don’t even try. Do your best to make them happy. This may not always work, but at least you tried.

Getting Started

c8e01edeae1976d78d68127a0e47eb74e75a9dae_largeWhen I first opened my restaurant I had no clue on how to get started. I knew nothing about inventory or purchasing food. I did somehow manage to get my cash in working order with the help of an instruction book.

When we got the restaurant up to code, I got a lot of help from the health inspector on how and what to watch for in my place of business. On the other hand, I had a great lady who had run a restaurant for 36 years teach me the rest. It wasn’t hard to do, just a lot to maintain and keep up. She taught me how to utilize my food and keep up with my inventory. It was very interesting to say the least.

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