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Restaurant Management – Tips to know Latter


The hospitality industry is one that continues to thrive even when the economy is going south. Many people rely on intelligence their managers in ensuring that they are able to not only control the losses, manage the crew, but also make sure that all aspects of the restaurant go not only well, but to be successful as well. Learning some strategies in management will enable you to not only continue, but see your organization thrive.

The first area that many restaurants have issues with loss are labor and food. Making sure you’re not paying too much for the stock, but also keep tabs on things like theft and common stock losses are key to the survival of your business. Keep your eyes open for waste and inventory control will help keep costs low, as you cut the losses of those areas. Balance your timing allows you to cut the cost of labor; make sure you have enough staff for those times when things are busy, but also that you are not overstaffed in lulls, as well. Being able to pay attention to the patterns in your own business, you must do this more effectively. Do not be afraid to pare down staff during slow times, as this is one way that many managers fall short and end up costing themselves much more than they need to be. Also pay attention to employees who may not be doing all they can to give the best customer experience- these are members of a team that can cost you customers and their creating another area of ​​loss.

Promotions are other areas where some restaurants find that they have trouble losing money and not bring in enough business to cover the cost. Using the Internet is an intelligent way to get the word out there cheaply and well. Social networking sites are booming bigger than ever these days and what deals you may have can be easily updated- this also has the added benefit of your company to be marked with a green business, as you are not wasting paper fliers that may end Littering the ground. It’s a great angle to play when promoting, and it should not be overlooked as a great business sense. Play “green advertising” also gets you into the development departments environmentally conscious minded people and really allows you to stand out among the other places that you can still make use of more expensive and less earth friendly way to advertise.

In short, care costs and ensure that you are monitoring developments in customer traffic and timing accordingly as to keep abreast of your inventory can definitely make a world of difference in cutting costs in your restaurant. Stay afloat in these tough economic times by managing a restaurant in clever and innovative way, but also prevent the loss.


Customer Convenience is Driving Force For Restaurant Locations


One of the main teachings of the company is to have the right location. Anyone have any knowledge of the market is well aware of the mantra – location, location, location. When it comes to restaurants this issue is even more important. In fact it is so important to the ultimate success of the restaurant, it is recommended that this hope in the initial planning. Not only is the success hinged on where you have the restaurant, the location also affect the way the restaurant is run. In the heart of the decision is also the convenience and comfort of the restaurant will serve.

Important Factors in Choosing a Restaurant Location

There are probably many factors that come into play when planning to come to the restaurant. One of the most important ones is the appropriate zoning law in a particular area. Capacity building should also be assessed to ensure that it can accommodate a restaurant. Planning should take into account that the restaurant could grow as it builds a name for itself. Bathroom facilities should also be inspected to ensure customer convenience. Other factors that will influence the choice of location include:

o Parking – no one wants to go anywhere and find it difficult to park their car. When choosing a restaurant place ample parking should be among the top priorities. Not all buildings have their own parking lots, but it should at least be public parking near the building. Another option is to rent parking spaces for customers of the restaurant. Parking should be safe and also ensure

o Population -. No business can survive without customers to support it. This is especially true of restaurants, some of which have been known to break in the first months of operation. It is best to choose a place for a short driving or walking distance to the home or apartment buildings or busy business districts

o Site Popularity -. It is important that your restaurant to be located in a well known area that is easily accessible. This is particularly useful for the delivery of business you must deal with as well. When promoting the restaurant, the ability of a region that is well known can only be a plus for the company. The restaurant should be easy to find, especially for new customers who may not be familiar with the area.

Although customer comfort is leading the organization of virtually any type of business is added aspects of the restaurant. The location must be clean, both inside and outside. The size of the house will easily facilitate the harsh practices that go into keeping a spotless restaurant.

Before the restaurant can be set up, building must meet all applicable safety and health laws. Once the location is selected, all other aspects of setting up the restaurant will most likely fall into place. Sure when you make an effort to make customers happy, it will be obvious. Diners will only be too happy to come to the restaurant that considers customer convenience as a priority.


The advantages of working in the hospitality sector Part 1


Here is a brief overview of the benefits of working in this industry and why it is also a difficult place to work. Firstly, a large range of functions available in this industry is significant. The main role that most people are aware of are things like Pub and Restaurant managers, receptionists, chefs, catering managers, Restaurant staff and various assistant roles. You can specialize in areas that interest you most. For example, anyone who becomes a chef is very likely to be very passionate about food, baking and cooking. For many Chefs truly love what they do and are grateful to be working in an industry they love. A Chef has the opportunity to bring their passion and new ideas to life and see the results.

Another advantage of the hospitality sector is that there are plenty of entry level positions available. This junior role, candidates with relevant experience that is important to a career in the industry. Some of these functions are working as restaurant assistants, junior chefs, receptionists, bar staff and hotel catering. These roles offer the possibility to progress in management if you work hard and show that you have the necessary skills and experience to take more responsibility. Moreover, if you decide to try a new role is an excellent transferable skills that can be used across several different job roles in the hospitality industry.

A slight disadvantage of working in the hospitality industry is that there is intense competition for more senior roles. You need to establish a positive reputation within the industry and put in a lot of work to get the respect and experience needed to take on senior roles.

Employees working in this industry will also have to be willing to work fairly long hours in some roles to prove himself. For example Chefs and restaurant managers have to work long and sometimes unsociable hours.

Another advantage of working in the hospitality sector is that jobs are available throughout the country and they are not area specific. Obviously there is a huge amount of attractive jobs available in London, but there are hotels, restaurants and pubs all over the country. Therefore, unless your work in the hospitality industry in London then you will not have to move to get the job you want.


The Importance Restaurant tables and chairs in the food industry


serve quality food and prepare delicious and unique recipes have always been important for food. People will never forget the place where they had been provided tasty food, even if they visited it once in their life. However, it is not true that only the quality and taste of the food makes the restaurant ends and could be the performance of the food.

Now, fashion and style has been injected in each and every field of life and food companies are not an exception in this regard. People not only want, but expect to be served in a chic atmosphere with style and luxury available in all assets. For example, customers expect to be served in the chic furnishings and provide a luxurious restaurant tables and chairs. They also want a restaurant where they find well-groomed and beautiful surroundings.

In addition to the factor of being chic and fashionable, there is one important fact and it is a comfort that you need for your customers. Dining tables and chairs are responsible more for the comfort level of your place. Customers value the traditional restaurant or from the appearance of its furniture. If a restaurant is using a cheap kind of furniture, people will take their food cheap and low quality. Restaurant furniture plays an important role in food. Each and every customer will use the furniture or at least see it. Those who come to get food package and take away with them also wait for a seat in the dining room phone. Those who come with the intention of dinning also used to sit on restaurant tables and chairs.

It is true that you need to choose a design for tables and chairs as internal rates and quality as the budget. However, one thing you can mange in any situation and that is the beauty and comfort of the furniture you are going to buy. By examining a little today would be helpful for you before deciding on a specific design or rate.


Advantages of the computers in the food and beverage Industry


Computers have revolutionized the food industry as they have almost every other industry. Computers have had a positive, measurable impact on the front part and the back end of the operation of hospitality. Computer systems have improved employee performance and food and beverage quality and consistency. Within the food industry there is no longer a question of technology should be used, but the question of which technology to use? In the food and beverage company, computers are here to stay.

in the hospitality industry, customer service is an absolute critical factor for success. Computers are helping in this area in several ways. In many restaurants, the wait staff can process various kinds of payment Best tables, enabling the callers to leave directly from their table without having to stop at a central base station. This has removed the long unsightly lines that annoy customers, and disrupt the flow of traffic in food and beverage company. This service is made possible with either a small hand held computers that handle credit card transactions with wireless technology, or through remote point of sale system that works with a central computer system. This improves the customer experience, which should be the goal of all food service businesses.

A key management concern of all food and beverage company’s profit margin. In this important field of business, computers have also proven to be an indispensable tool. Computer systems help manage the entire food service process from ordering the materials needed to produce the menu items, to predict the amount of things to prepare for each dining period based on historical patterns. This helps to reduce wasted food, which is very expensive and comes out of corporate profits. It also helps in preparing menu items available, which reduces customer wait time. Computers can also predict with high accuracy the expected volume of business that allows managers to properly staff their business. This is important because having too much staff on hand can consume unnecessary amount of payroll and did not have enough staff on hand will cause service problems.

Computers are also used in very innovative ways of some food and drink companies. For example, Darden Restaurants, which operates Red Lobster and Olive Garden chains uses computers to help choose the new building sites. This computer system uses software called Darden Site Analyzer. The software collects important information you need to choose a site, such as demographics, distance to restaurants and other customers associated DARDEN business model. The program then analyzes the site and provides a series of reports to help Darden make a final decision. Darden plans to improve the software so that it can assess it as if new DARDEN restaurant will negatively affect other Darden Restaurants in the same area.

Computer systems have become an essential part of all aspects of the food and beverage industry, they help with purchasing decisions, inventory, employee scheduling, and training, and customer acquisition and retention. A leading indicator of this growing trend is the fact that many programs are now training hospitality computers and technology courses in the curriculum.

Every year the entrepreneur is to create a more unique ways in which technology can be used to increase the overall commercial heaven experience. Computers do out of home dining pleasurable experience for consumers and profitable manageable experienced business managers and owners.

(c) 2006 Marcus Barber


What are the benefits of Restaurant Franchise Investments


The restaurant industry as a whole is one of the hardest things to get into. Although the failure rate is high, it is not so much the industry as it is the people who are investing in it. Many think it will be fun and delve into their own restaurant without doing the proper research or having the proper knowledge. It would not matter what industry they were going, they would not. Due to the competitive market, franchises are some of the safest bets in the economic market today. Here are a few benefits of restaurant franchise operations

Brand Recognition -. Because money is so tight for so many people these days, people want to know what they are getting for their dollar. Someone is likely to go to McDonalds for a hamburger than they would Joes Burger Shack simply because they know the product. Do not ever underestimate name recognition in this niche

Advertising -. But it is up to the individual owners to do their own local advertising, restaurant franchises benefit from national advertising is done by major companies. This will continue to keep the brand in focus and may be responsible for people getting off of the couch his or stopped on the way home from work

a better chance of success -. Franchises are a whole lot better than mom and pop style restaurants. The amount of research that goes into the settlement of the place is overwhelming and companies like McDonalds, Burger King, Outback and Houlihan’s to spend more money to do demographic studies than most people have in its budget. They want to make sure that the location will be effective before it always opens its doors

Training -. When Mom and Pop restaurant is open, all the training and knowledge is the sole responsibility of the owner. When opening the franchise owner will more than likely have had to work at the restaurant for at least one year and receive training on all aspects of the business from corporate trainers. This education will be invaluable to the success of the restaurant

Funding -. Get a loan is never an easy process, but when opening a franchise, it is much less difficult. The banks will generally be safer to go with a proven model. It may also be possible to borrow directly from the restaurant company itself. In many cases, they will put up some investment money and raise the franchise fee and growth. There are plenty of options to pursue

Product Control -. A normal restaurant will be set up all contracts with suppliers and if the owner does not know what they are doing, this can be a huge area losses they will get all they can out of any given option. Most franchises have approved suppliers that can be bought off by the prices are more or less agreed upon already. Everyone is paying the same as the company monitors quality control. This is a huge load off the shoulders of the owners.

Restaurant get a very bad rap in the business, but this is more because people who open them have no idea what the industry really is. The amount of work it takes to open and run a successful restaurant is pretty important. Open franchise will give you more training and proven model of success to help you succeed in an industry where people do not.


Restaurant Business Plan – Focus on Financials


The Financial Analysis part of the hospitality program consists of pro forma (projected) financial statements for the company. Before creating these statements, consideration shall be paid to the three basic concepts:


Probably the most relevant part of Financial Analysis section, a statement of how much capital the restaurant will have to start the project. The trouble is that too conservative of a projection will leave you with an investment amount that is either unattainable or too large (creating excessive interest), but overly conservative projection will leave you vulnerable to running out of funds during start-up activities.

In assessing the cost of capital expenditure, it is best to err on the high side. The attempt to create a comprehensive list of all capital expenditures that your restaurant will need even before it opens its doors. Go beyond the brick and mortar of the place and decoration, furniture, tabletop items, trays, and kitchen equipment. There are also software – restaurants generally use a POS (point of sale) software and software online, such transfer, credit card processing, and accounting. A rule-of-thumb is to include any single purchase is expected to serve at the restaurant for years. Build a buffer for unforeseen expenses, such as running out of money at this stage and try to secure another source of funding can be detrimental to the launch and long-term company.

operating costs and revenues

Operating primarily cogs (cost of goods sold) and labor costs for the restaurant. These costs can be determined accurately by surprise action begins because they aggregate the sum of how much it costs to produce the food you’re cooking and how much you have to pay staff. The problem, however, arises when media traffic to your restaurant will see the day to day and the average purchase per customer. Try to be as realistic as possible and take into account the type of customer you are trying to attract, what geographic area you are working in, and foot-traffic institution expected.

Cash Flow

The cash flow is the most important statement for operating the restaurant opens. When payments need to be made and the projection of future revenue transactions are key to generate reliable plans. While it may be necessary for other industries, restaurants often create unofficial worksheet tasks and monitors weekly movements of cash. This is primarily because the restaurants have many moving parts such as payroll, sales tax and delivery of products that can create fluctuations from week to week. For example, to reach the lowest price from suppliers, you can try to buy in larger quantities, which can put a strain on cash during the week as this large purchases fall, although they might represent equipment that will serve for weeks or months . Thus, the cash buffer is very useful to be protected from contraction for even a profitable restaurant.


Catering Trends


What is “in” in the World of Catering?

In a world where history repeats itself, everything old is brand new again, and fashion today is old tomorrow, how do we really hold up? Well, this is the difference in the catering industry and the restaurant industry. The restaurant industry can be without any changes and caterers could not. Caterers will always have the flair and style while doing it on a grand scale. In this article, we are going to see the latest developments in the world catering to the crave Catering seen.

To begin with, the vision of the customer is always the top consideration for any caterer. Often times, they are given certain parameters to follow and implement their plans. This is why the possibility of any caterer are endless. But what is really new and exciting in the catering industry? What should you look forward to the upcoming event? Read on and know what should excite you.

1. Food

Everything old is brand new again because classic familiar meat is making a big comeback! In fact, a very popular way to present these classic courses through delectable menu with several small courses to give leaner, cleaner look, paired with wines suitable for the course. Also gone and pulled off the table, they are mini-mini desserts and bite-sized champagne. Ethnic foods such as Dim Sum and East Indian are becoming more and more traditional, shifting from the merger of creation and are gradually incorporating itself nicely with trendy theme cate rings. Also on the rise in the catering industry are mixed cultural wedding, request a combination of two types of cuisine that features elements of two cultures with spectacular effect. Crave Catering Melbourne has catered many such events and find the excitement created by the menu is half the fun.

2. Beverages

live Martini – it simply refuses to die! In fact, it even reinvented itself with different materials, such as champagne, Saki, flavored vodkas, and much more. The mini-bottle of champagne sipped with a straw is decided yet, and the customers are still consume better wines paired with their food. It seems that customers want less, as reflected in the choice of beers today, such as Becks, Stella Artois, Corona, Heineken and Sol. Do not ever forget irresistible summer blender drinks, that will always be in style! Crave Catering has some feeling new drink available on the website (see below).

3. Presentation and Decor

If the pictures are worth a thousand words, the promotional value of all especially for caterers. You can have the most delicious food in the world; However, if it is not presented with style and flair, the appeal can be lost in no time. With these assumptions, all event you planned for a long time hinges. Developments in the presentation and decor is really veering sharply toward the lean, clean look. Forget the old days many draped linens! As a matter of fact, more and more events beginning to linen-free. See photo gallery of our website. So to recap – Events these days are getting back to the old and the main avenues with cleaner presentation, bigger taste of small plates, high-quality wines to compliment the food, ambient lighting and clean decor lines to enhance the entire event experience


Supply Chain Management in the food industry


In this modern world with an abundance of technology and the Internet, every company will have to cope up with the fast paced development to be able to survive the competition. The food industry is no exception to this. Effective supply chain management is a very important and critical to this industry because the food is spoiled.

Large companies in the food industry such as Nestle, Unilever, Magnolia, among others utilize efficient SCM. They take advantage of the Internet to reach out to their end-user customers to be able to get feedback and improve the quality of their products. Satisfaction or customer dissatisfaction can directly related to the performance of the supply chain of the company. Each company changes their internal structure to celebrate eMarketplace where everything can be done by using modern technology. Suppliers, wholesalers and distributors can easily track here.

Why some companies lost a lot of money and even went bankrupt when the food industry is one of the most profitable industries. They eat constantly so there is no reason why the industry would lose its market. This is due to the ineffective and incompetent SCM.

SCM is not only the management of the flow of goods or services from producers until it reaches, but it is a bilateral management of the flow of goods or services and information. The company is solely responsible for the goods or services provided as it will be the brand that the consumer will remember.

A consumer does not know which suppliers of milk for its cheese or make him care who delivers it to the store where he would buy it; what matters to him is that he gets his cheese in the store when he needs it.

A consumer products company more profitable if it has the right product at the right time and the right place. Achieving these three happens only when the entire supply chain acts as one.


Pros and Cons open a restaurant franchise


When I talk about running a franchise business, most people automatically assume that I’m talking restaurant franchises. It is because most franchises in the food industry are effective and then increasing popularity. You will be hard pressed to find independent restaurants at all anymore because the performance of the credit.

The best part is that despite the growing number of food franchises, buying a restaurant franchise is still one of the few close to a guarantee of opportunity in the world of business today. It is true that there are a number of difficult issues that come with own restaurant franchise, but it is true with any business. Here are both sides have food franchise show both advantages and disadvantages of


  • Built-in demand – For years upon years, people have been hardwired to grab something to eat at the franchise food chain when they are hungry and abroad. This is a big advantage for any start-up company. It is the year of marketing already done for you. The only thing you need to consider the future of the product and it will be a demand for it in the local geographic area.
  • funding – You can choose a number of different stores to find financing. When it comes to finding funding for food business operations, the process is very easy and not as complicated. The reason is because banks usually know what is involved with opening a restaurant and feel more comfortable accepting loans. The high income because some of the food franchises not hurt either.
  • track record of success – Since the typical food franchise has many franchise, it is easy to determine how well or not they are. You can see if they have a record of success as well as where and what the demographics are the most successful. With this type of information available, you can make a well informed decision before making an investment.
  • Prestige – depending on who you talk to, people often think that all restaurant owners are people of high society also bring a touch of glamor. There are a lot of franchise owners who encounter the restaurant for this reason alone.


  • Labor – I’m sure you’ve noticed that most food companies need a lot of employees to function properly well with the majority of the employees to be low-paid. As a result, the labor force in unreliable employees with high turnover. Find and retain qualified employees is a major challenge for food franchise.
  • Low margin – The food industry is very price sensitive, more so in the world of fast food chains. This leaves a very fine line to walk with the cost of goods and labor and profit. It is true that food franchises often see high income and net margin are often overlooked. You are also susceptible to food spoilage and theft and other issues can only be found in the food industry.
  • Animals initial investment – A food franchise will require significant investment from you to start. You have to pay for many items up front to run a business. Not only do you have to pay for food and work but also ovens, grease disposal, ceiling, furniture and maintenance for many other expenses.