This post was originally written by FohBoh member Ian Said. You can visit his profile here.
In the foodservice industry a vast number of critical decisions have to be made. One of those decisions owners must decide on is how many suppliers they are going to utilize for their restaurants. Is it better to have a few, select suppliers or a vast number of them? The following points will assist in answering this…Continue
Added by FohBoh on December 4, 2013 at 2:30pm — No Comments
Location. Location. Location. It’s a cliche for a reason. Before you fold the napkins or add a dash of anything, you need to settle on a location. This should never be an afterthought. You can have the best food in the world and still be hungry for customers if you are not in the right location. Location is really the key to the success of your restaurant. Even if you have the “perfect” spot in mind, don’t get too attached until you do a little research first.
Here are four factors to…Continue
Added by Ian Said on March 18, 2013 at 7:34am — No Comments
Venturing into the wonderful world of food is an exciting journey. Not only will you be testing out new recipes and pleasing the palates of many, but you’ll also create the perfect ambiance to accompany main courses, side dishes and the like.
Now, before actually opening your restaurant, you need to figure out a budget. Questions regarding the amount you have saved, how much you’re willing to spend and what amount you want left over…Continue
Portion control is an essential element of food cost and quality control. It reduces food waste, ensures a consistent and quality product, expedites food preparation and service, and has a big impact on food cost.
While an extra ounce of soup or a handful of…Continue
Music, lighting, and decor play a vital role in setting the overall tone and feel of a restaurant. In some cases, it’s attention to detail that really sets a restaurant apart from the competition and keeps customers coming back. It all comes down to the “if a tree falls in the forest” theory. If you have the best food in town, but you have poor lighting, outdated decor, and music that’s reminiscent of your last trip to the dentist’s office, are people really going to want to eat…Continue
Added by Ian Said on November 13, 2012 at 9:12am — No Comments
It is uncommon now for a business person not to have heard of the importance of using social media in marketing their company. Since your customers are using social media to see what people are saying about your restaurant / food service establishment, if you don’t have a business development plan that includes social media marketing, then you losing out!
Added by Ian Said on July 3, 2012 at 6:08am — No Comments
Owning and operating a restaurant in today’s economy can be a challenging proposition, which is why it is so important to build customer loyalty. In truth repeat customers make up the bulk of any restaurant’s customer base and word-of-mouth advertising can do wonders for building up your clientele. But how do you go about building customer loyalty in the restaurant industry?…Continue
That’s right, while much of the advice offered by motivational speakers and advisors is great when it is applied to the workforce in,…Continue
Added by Ian Said on March 5, 2012 at 6:58am — No Comments
The importance of inventory management for restaurant profitability cannot be stressed enough. Without being able to effectively manage the flow of foods and supplies in an effective manner, the chances of making any sort of significant profit from your food service shrink significantly. But how does one effectively take control of their inventory?
It may seem like a rather inane question, but the question of what constitutes an…Continue
Added by Ian Said on January 19, 2012 at 11:00pm — No Comments
I know we are all trying to figure out ways to increase profits and cut costs. Some restaurants have come up with very creative and ingenious ways to do these two things. But there are some restaurants out there that are choosing to do this by either passing the cost on to the guest or cutting labor in ways that affect service. Even worse, some restaurants are sacrificing quality for lower costs. I am not a fan of the band-aid approach and that is… Continue