Combi Ovens Versus Conventional Cooking: What Are The Benefits For Operators?
Saving on labor, food and overhead costs has always been a priority for restaurant operators, but in recent years—with tighter competition and other challenges—it’s never been more important. When considering ways to trim costs, one area operators may not immediately gravitate toward is upgrading equipment. Existing equipment, such as ovens and stoves, work alright for many businesses. But what if upgrading equipment could offer big benefits—cost savings in virtually every area of the business and much faster production times? Combi ovens can do just that—here’s how.
Labor costs
In restaurants, prep work and high-volume production not only takes time, but training. Ensuring staff knows what to do for every dish can be time-consuming, especially if every dish must be made to order or has components that take various amounts of time to prepare.
Combi Ovens Versus Conventional Cooking: What Are The Benefits For Operators?
Original story and image on Restaurant Business
Original story and image on WordStream
22 Ways to Ask for Reviews (With Copy/Paste Templates)
To say that customer reviews are powerful is an understatement.
A few sentences in a review can have more influence on consumers than an entire website. A difference of one star—or even a half-star—can be all it takes for a shopper to choose a competitor over you. Not to mention that reviews are the top local SEO ranking factor.
But in order to get those sentences or that extra star, you need to ask your customers for reviews. This can feel awkward or self-serving, but the truth is that people generally love to share their opinions; they just need that extra nudge.
Neil Perry, Chris Lucas and More Top Restaurateurs Unite To Rescue Struggling Hospo Industry
affect us, to make sure that the government, when they’re legislating, understands what they’re doing to a $64 billion industry.”
The newly formed Australian Restaurant & Cafe Association (ARCA), which aims to advocate on behalf of the roughly 50,000 restaurants and cafes that make up the Australian hospitality industry, held its inaugural board meeting in North Sydney on Friday morning.
“It’s really about getting together as a group and putting forward our industry’s voice to Canberra,” said Neil Perry, ARCA’s chair, at a press conference following the meeting. “It’s about making sure that, as a $64 billion industry, second only to retail in employment, that’s part of the fabric and culture of Australia, we can sit down at various levels of government and make things simpler and easier, so that everyone can thrive.”
Original story and image on The Broadsheet
Original story and image on Modern Restaurant Management
Is Your Restaurant Business Thriving?
Have you completed a small business checkup at your restaurant lately? If not, you might be overlooking ways to improve your eatery’s financial health and learn to thrive in this challenging economic climate.
Full tables, employees earning solid tips, shifts being fully staffed and the restaurant having the ability to source quality provisions at reasonable prices and dependable delivery times, are among the signs the business is thriving, according to Ben Johnston, COO of Kapitus. He added that wage expense should be stable and within a range of 20 to 30 percent of revenue and rent expense should be within six to 10 percent of revenue.
If you are experiencing the opposite: if check sizes and alcohol sales are declining, employee turnover is increasing, and vendors are refusing to deliver without receiving payment in advance, then your business is not thriving, he warned.