A settlement stemming from a lack of gluten-free foods at a Massachusetts university sets a precedent that requires public establishments, such as restaurants, to accommodate the dietary restrictions of those with severe food allergies.
A form of entertainment in many restaurants, flaming beverages liven up the patron experience and is often treated as a bit of a performance in some establishments where food and drinks are cooked and served for all to see.
A recent research study by IBM Security estimates that the average cost of a data breach is $4.7 million. Each stolen record will cost a company $141, and the average size of data breaches according to a 2017 study, is 24,000 records. If you multiply $141 x 24,000 records you have incurred $33,840 worth of notification and recouping costs for your restaurant.
Health inspectors are a necessary evil in any restaurant business. No owner enjoys the scrutiny or power of a third party deciding whether you are ‘up to snuff.’ Many restaurant owners spend months preparing for the moment. They are said to come like thieves in the night for they give no warning of their arrival.
As start-ups can be akin to new, innovative business ideas, pop-ups can be attributed to creative chefs eager to make their dreams become reality. What is the link between start-ups and pop-ups? They’re test environments.
You and your family patronize a neighboring restaurant. The evening starts out nice and quiet but then grows increasingly noisy as more come and go. Between the cooks, wait staff thronging from table to table, and the competing conversations, you realize that the nice night out with your family has been hijacked by excessive noise. You grow disgruntled and swear to yourself that nothing like that ever happens inside your own restaurant. But does your assertion ring true?
Are your trash cans and dumpsters home to more than leftovers? Research shows that four to 10 percent of food is dumped before it ever reaches the patron! Little by little, food waste thrown away starts to add up. By keeping tabs on how much you waste, you can pinpoint problems areas and correct them to minimize waste and increase profit margins.
Your bartender is swamped when a young man walks in and asks for a drink. Overwhelmed with patrons, the bartender quickly says “What would you like?” He gets a response and a couple minutes later the young man has a frozen strawberry margarita. Not long after, a bunch of unhappy officers walk through the door and head towards the bartender.
Ouch! You’re in your office when you hear a blood-curdling scream from the cook. He has burned himself while using the hot stove. You must act smartly, not only for the safety of your employee but for your business as well.