Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget. We do an awful lot of concept planning for folks who want to take the plunge into owning their own restaurants and the overwhelming majority have little understanding of the planning required to tip a restaurant toward […]
Shoestring Restaurants – Is Planning Overrated? Read More »
If you Google “how to open a restaurant”, you’ll find a ton of information… much/most of it relevant and correct while STILL falling short of telling you what you need to know. I’m going to come at it from the angle of a restaurant consultant who sees concepts at all stages of their life cycle.
How to Open a Restaurant Read More »
This is the kind of stuff that puts most people to sleep but can save a restaurant from certain doom. Go get some coffee cuz this is important (if you own a restaurant or are thinking about owning one). Restaurant back offices are often like giant junk drawers, with the bare minimum functionality needed to
Restaurant Accounting Read More »
Folks often ask us to help them with “training”..but what does that mean?. Teaching someone how to do something they didn’t know how to before? Correcting a bad behavior? Conditioning the mind to do something instinctively, without hesitating or thinking? Helping someone improve an existing skill? Instinctively, most restaurateurs know “training” is important but they
Restaurant Training Read More »
People often ask me, “What’s your favorite knife for a professional kitchen?” It always makes me pause because there are a bunch of things to consider before I can answer: What kind of metal? Forged or folded? What’s the best ratio of high carbon steel to stainless steel? What kind of tang (the part of
What is the Best Chef’s Knife? Read More »
It’s nothing new to say that the restaurant business is hard work. The Chef’s job is particularly difficult as they are accountable for commodity procurement and receiving, end product retailing and final consumer use. In this business, “work smart, not hard” has become the battle cry for the last fifty years, but far too many
Why Kitchen Software Has Its Place Read More »
I recently had the opportunity to sit in on a planning meeting at a major corporation. They were rolling out a new training program and were already encountering big problems with the system. The team leader outlined the issues, asked for suggestions, received very few and the meeting ended with no resolutions. Later in the
A Strong Team Is One That Trusts Its Leader Read More »
