Kitchen Ops

Boosting Restaurant Sales in the Slow Q1: Five Effective Strategies

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The first quarter of the year can be a challenging period for restaurants, often characterized by a lull in customer traffic and reduced sales. Factors like post-holiday spending fatigue, harsh weather conditions, and New Year’s resolutions to save money or eat healthier contribute to this slump. However, there are proactive measures that restaurants can take […]

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The Fall Classic

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The Fall Classic is a perfect cocktail to serve when hosting for the holidays, bursting with the warm flavors of the season. Martinelli’s Sparkling Cider was a staple of our family holiday gatherings, served at the kid’s table while the grown-ups sipped Champagne. Named for our love of baseball, this easy-drinking crowd-pleaser can be sized

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Don’t Be Afraid of Holiday Business

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“I’m too busy to make more money.” No restauranteur has ever said that, right? WRONG. Every year restauranteurs approach the period from Black Friday to New Year’s Day thinking they will be so busy they can’t possibly accommodate everyone. They limit the number of private events, they limit the number of reservations, and they limit

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Controlling Restaurant Labor Costs: A Guide to Profitable Decision Making  

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As a restaurant owner or general manager, you know that labor costs can be one of the most significant expenses in the food service industry. Maintaining high standards while keeping labor costs under control is crucial for any successful business. Fortunately, there are various strategies you can implement that will help you keep labor costs

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Line Cooks

In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef

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Having a chef walk out the door can be a stressful time for independent restaurateurs. The question is, “What do you do now?” In addition to knowing all the recipes, the Chef knew how to order for a busy holiday weekend. So he could pick up the prep cook, whose car always breaks down, for

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Gen Z

Poor Restaurant Service is Not Their Fault – (in defense of Gen Z)

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Recently I went to a really sexy fast-casual restaurant in Gainesville, Georgia. A lot of oxymorons there but this one is the flagship launch for a new brand by King’s Hawaiian – the company that makes those little sweet rolls everyone loves from the grocery store. I’m not sure why they chose Gainesville, Georgia (about

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Ex-cons working in kitchen

A Great Solution to Your Restaurant’s Staffing Problems: Hire an Ex-Con!  

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Hiring previously incarcerated individuals can bring several benefits to your restaurant:  Access to a larger talent pool: Many previously incarcerated individuals face challenges finding employment due to the stigma associated with their past. By being open to hiring them, your restaurant can tap into a pool of potential employees who are often overlooked by other

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6 Ways Independent Restaurants Can Better Compete with Chains

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Independent restaurants face a tough challenge in the highly competitive world of the restaurant industry, especially when it comes to competing with large chain restaurants. Chains have the advantage of economies of scale, established brand recognition, and access to vast resources. However, independent restaurateurs can still thrive and compete effectively by focusing on their strengths,

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How Restaurant Owners Can Stop Making the Same Mistakes

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Sales are down, profits are almost nonexistent, you are getting bad reviews online, and you cannot keep good staff. What do you do? Sadly, most restauranteurs turn to the same reactionary solutions, but they never work. Solution Number 1: Hire New Managers Seems like a good idea. Bring in some new talent, but you soon

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