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Non-commercial foodservice

Success in the Restaurant Business (When It’s Not Your Business)

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Today’s non-commercial foodservice providers face more pressures than the average restaurant. So how do you stay competitive and wow your guests? The dining public has high expectations that continue to grow. Whether it’s organic ingredients, local sourcing, fair trade certified, or cruelty-free, today’s restaurant guests expect that their standards for quality, as well as their dietary needs, are met at every meal. Restaurants with experienced back-of-house teams strive to meet these ever-changing demands while keeping food and staffing costs at bay. Whether ordering a post-workout smoothie at their gym, buying lunch at their corporate café, or treating their family to…

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Restaurant career tips

Restaurant Career Advice

What’s the best piece of career advice you’ve received from a restaurant manager or boss? “When it comes to managing people, always be sure you’ve done your best to provide all the knowledge, tools and opportunity for the team to do their job.  If you can’t definitively say that you have, then the blame for…

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Run a Well-Oiled Machine During Peak Hours

It’s peak time at your restaurant. Your employees look frazzled and tired. Waiting guests appear annoyed with their arms crossed while glancing at their phones. The line doesn’t seem to let up, and the condiments counter looks like its been hit by a tornado. Your third party delivery drivers are queuing with the rest of…

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Synergy Top Money-Saving Tips

“Jigger all bar drinks to stop over-pouring and ensure that drinks are consistent. If you don’t like jiggers, then make sure to use speed pourers and pour test all the bartenders on a regular basis.” Mike Walls, Operations & Beverages “Teach your back-of-house staff how to properly utilize available portion tools to reduce food waste…

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Playing the $3 Game

Need to increase restaurant sales quickly but not sure where to start? Focus on small wins for big gains. When single-unit operators contact us for help, most often they’re concerned about sales and operating costs, or both. With rising wages and increased competition — not to mention hefty third-party delivery fees — operators know they…

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The Importance of Margins over Food Costs

The bottom line is top-of-mind for all restaurant owners in an industry where margins are very slim. Naturally, operators are seeking ways to reduce costs. The importance and logic behind this is sound. However,  we want to dispel the notion that keeping food costs as low as possible alone, is the key to running a…

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Reducing Food Waste in the Kitchen 

Food supply chains across the globe are getting increasingly connected, streamlined, and more efficient. In the developed world, the increase in low-cost food supplies is creating a culture of high waste. According to a New York Times article, Americans waste about $160 billion a year in food. Worldwide, close to 1.3 billion tons of food…

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