MIN-HYUK (CONT’D) It’s heavy so I had to bring it on my bike. KI-JUNG What’s this? Ki-Jung lifts the flap to see a UNIQUELY SHAPED STONE and a wooden display stand inside. MIN-HYUK (to Ki-Tek) When I told my grandfather I was going to see Ki-Woo, he gave me ...
It notes that making small changes will create a big and lasting result in the business industry especially if the restaurants use a cost-insurable standards in the business.Higgins, JeremiahRestaurant Hospitality
Discover what counter service restaurants are, the pro and cons of implementing counter service and what your restaurant should look out for.
Cooking is no longer a necessary skill for young people in modern society. Online food delivery is booming and restaurant food and snacks can be directly delivered to your homes in half an hour. But food delivery is ...
But restaurant owners are already harried and profit margins thin. Can they afford the time and money to address this issue? The answer is yes. The good news is that there are several relatively easy, inexpensive steps that can be taken to reduce food waste. And rest assured, the cost-to...
Restaurant Cost Control Guide Use this guide to learn more about your restaurant costs, how to track them, and steps you can take to help maximize your profitability.Get Free Download | BUILT FOR RESTAURANTS This should come as no surprise: you need profits to sustain your food business. It...
It’s excellent for breaking down fruits and greens into tiny particles, which results in a very smooth and creamy end product. It’s also excellent for making blended soups, (raw or cooked), homemade salad dressings, sauces, and baby food. It is the first major kitchen gadget I suggest...
Running a restaurant and operating a business are two sides of the hospitality coin: the former keeps food hitting tables and the latter makes sure you can do it again tomorrow. It’s always been a challenge to do both well, but recent increases in labor and food costs ...
1. Subpar food and drink quality The complaint: Naturally, some of the most common problems faced by customers in a restaurant are related to the food. From the food being cold to a drink advertised as ice-cold being lukewarm, trouble ensues when customers don’t receive what they were pro...
Most restaurants run a food cost of between 28–35%. That’s why figuring out how to reduce costs in a restaurant is such a high priority. The lower the food cost, the higher the profit and the happier you'll be with your p&l restaurant statement. Below we’ll walk you through the...