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How do health inspections work?

Posted by Emily Tatti on Oct 3, 2017 10:58:19 AM

If your restaurant is selected for a random health inspection, it’s important not to panic. Venues that are diligent about their food safety shouldn’t have any problems, and you’ll be able to take pride in the results when you pass with flying colors. 

But it’s still a good idea to understand what happens during a health inspection, because even the smallest things can let you down. Knowing what inspectors look for will help you and your staff keep on top of your food safety obligations.

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Categories: Hospitality operations, Tips for back of house, Tips for owners

A detailed guide to food poisoning for restaurants

Posted by Emily Tatti on Aug 4, 2017 8:50:00 AM

When food isn't prepared properly, your customers can get very sick. Odds are you drill this into your kitchen staff from day one, because most restaurants are sticklers about enforcing proper food safety. 

But in 2017 alone, plenty of high profile restaurants have been in the news for food poisoning allegations, which shows there's still a lack of proper training in this area. While food can become contaminated during farming, harvesting and shipment, which is outside your restaurant’s control, many cases can also happen because of behavior inside your venue.

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Categories: Hospitality operations, Tips for hospitality managers, Tips for back of house

How to develop a restaurant concept plan

Posted by Doug Radkey on Jul 30, 2017 8:15:00 AM

A restaurant’s concept is the lifeline of its brand and longevity in the market. It makes your venue stand apart from the competition, and it’s ultimately your restaurant’s unique selling proposition.

A concept plan is something every aspiring restaurateur should look to complete. Due to the high level of risk for independent restaurant related start-ups, it’s wise to take advantage of every planning step possible.

Here are a few things to consider when developing a concept plan.

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Categories: Hospitality operations, Tips for owners

What is the cost of opening a restaurant?

Posted by Doug Radkey on Jun 28, 2017 9:05:00 AM

It’s no secret – starting a restaurant is not a cheap endeavour. There are a variety of cost factors to consider when developing a restaurant concept and it is imperative that an aspiring restaurateur measures the cost difference between purchasing an existing restaurant, taking over a vacant restaurant space, starting a restaurant from scratch, or buying into a franchise model.

The riskiest scenario, which will require additional planning and, in all likelihood, additional funding, involves starting a restaurant from scratch.

Using this start-up model as an example, we can break down the different cost categories that many will overlook.

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Categories: Hospitality operations, Tips for owners

5 ways to cut restaurant food waste and increase profits

Posted by Jesiah Mauck on Jun 14, 2017 2:02:48 PM

In the restaurant industry, because there are such slim margins, everyone is looking to increase profitability.

One of the most effective ways to boost your profits involves simply trimming the waste you see happening around you every day.

Labor is a big expense and should definitely be addressed as part of a comprehensive approach to cutting costs, but today we’re going to talk about five ways to trim food waste in order to lower costs and boost profits. 

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Categories: Hospitality operations, Tips for owners

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