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equipment

Operations

Waste patrol

Napkins, cups and utensils are line iteems on the P&L, and when control is put into guests’ hands, losses escalate.

Design a server excellence survey

A well-designed Server Excellence Survey should consist of 20–25 questions that measure five key components of service.

The National Restaurant Association Educational Foundation (NRAEF) is encouraging distributors, operators and manufacturers to learn how to store food safely...

Even before you're sure what you're seeing, the restaurant Habana Outpost, in the Fort Greene section of Brooklyn, has already hijacked your senses.

It’s not going to do you much good if you go broke outfitting the back of the house. But if you use a little creativity here, a little elbow grease there, you can have a first-rate kitchen with money to spare. Take a look at what these inventive operators did with a little money and a lot of ingenuity.

Charitable work is all well and good, but what exactly is it doing for your bottom line? You're giving a lot, but what are you getting in return? Chances are you could—and should—be getting back a lot more than you are.

Paper and plastic ware can be a very important part of your operation, in terms of both price point and customer convenience. Here are some tips to help in your buying.

Get to know these credits and deductions.

Deadly restaurant sins. Keck’s Food Service Millerton, PAAccounts: 1,000 in Pennsylvania and New York2007 sales: Under $40 million Brian H. Keck, president...

The association's Restaurant Performance Index (RPI) - a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -...

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