Business

Transform Your Menu with Braising

By Chef Eamon Lee, CEC   A cooking method that produces a dish that’s greater than the sum of its parts is a technique deserving of praise. Stemming from the French word braiser, meaning to stew, braising is rooted in flavor extraction as slowly cooked, tough meats mingle with hearty vegetables and flavorful juices to undergo an exquisite transformation. Once ...

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Why “Audit” Isn’t a Dirty Word

While the word “audit” may not bring the warmest notions to mind, the results of such an exercise – process, efficiency, and ROI – will help land your marketing strategy squarely in the best-practices category. Throughout the year, we’ve highlighted key “Management by Menu” concepts, from food and labor costs to trends and operational efficiencies to make your business more ...

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Customer Spotlight: Bar Pazzo

Owner and chef John Tabone claims, “It takes a rare breed to choose the restaurant industry and make it their profession.” Tabone and partners Sam Agolino and Corinne Agolino Salko brought their culinary vision to life through rustic-style, Italian restaurant Bar Pazzo. The three not only wanted to offer exclusive products unique to the area, but they also aimed to ...

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7 Steps to Effective Manager Meetings

By David Scott Peters, www.therestaurantexpert.com Do you have manager meetings? I’m not talking about the passing-in-the-hall quick conversations, but actual sit-down meetings where you focus on moving the business forward? If you are having sit-down meetings, are they effective? Communication in restaurants is key to getting anything done, from cleaning to profitability. The big communication challenge in restaurant management is ...

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Customer Spotlight: Great Pines

With a rich history of over 100 years as a successful Adirondack resort destination for travelers, Great Pines, formerly known as The North Woods Inn, is set on a hill with over 600 feet of prime waterfront and sweeping views of northern Blue Mountain all the way to the southern McCauley Mountain. “The property needed some love and needed to ...

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How to Hit a Home Run in Labor Controls

By David Scott Peters, www.therestaurantexpert.com How do you make money in the restaurant business? The reality is it’s the small things that add up, such as reducing the cost of cheese by a nickel a pound, or reducing the number of garbage pickups a month by one. But every so often, with the bases loaded, you bring up your cleanup ...

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Building and Maintaining Your Brand in the Digital Space

Brand identity is the cornerstone on which any good marketing plan should be built. Clouded by the quick pace of the digital and social landscapes, it’s easy for operators to lose sight of their brand in favor of chasing likes, comments, and followers. While we often focus on tactics to drive these measurable figures, it’s critical to ensure they don’t ...

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What Point of Sale System Should You Get?

point of sale

By David Scott Peters, TheRestaurantExpert.com I give presentations, seminars and workshops all over the United States and Canada and if you asked me what’s the most commonly-asked question I get, that would be easy to answer. It’s, “What point of sale system should I get?” I understand more than anyone that this is probably the most important equipment purchase you ...

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Top 3 Changes to Lower Labor Costs

labor costs

By David Scott Peters, TheRestaurantExpert.com Labor is a major area where restaurants can bleed profitability. Why? When the clock goes tick, you owe! For your food costs, if you buy too much food, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, too early and you’re ...

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