Running a food truck isn’t just about serving delicious meals on the go—it’s also about maintaining strict safety and compliance standards. Imagine this: You’ve built a loyal customer base, your truck is a local favorite, and then one day, an unexpected health inspection shuts you down due to a minor Read more…
The term “86” is deeply rooted in the restaurant and hospitality industry, but its exact origin remains a subject of debate. If you’ve ever worked in a restaurant, you’ve likely heard someone say, “86 the chicken special” or “Table 4 is 86-ed from ordering alcohol.” But what does it really Read more…
Restaurant prime cost is one of the most important metrics for running a profitable and efficient food service operation. It directly reflects how well you’re managing your biggest expenses—labor and inventory—and it shows where there’s room to improve without needing to change your concept, location, or menu. Understanding what prime Read more…
The food industry is undergoing a significant transformation, with ghost kitchens—also known as virtual, cloud, or dark kitchens—emerging as a compelling business model. These delivery-only businesses prepare meals without a traditional dine-in space, focusing solely on fulfilling online orders. This approach reduces overhead costs and aligns with the growing consumer Read more…
Efficient inventory management is the backbone of a well-functioning business, ensuring that products are available when needed while minimizing waste and unnecessary costs. One crucial concept in inventory control is the par level—the minimum quantity of stock required to meet demand without overstocking or running out. Whether managing a restaurant, Read more…
Hiring the right barista can influence everything from your customer retention rate to your daily revenue targets. For café owners and HR professionals, the barista role goes far beyond pulling espresso shots. It’s about creating a welcoming atmosphere, building genuine customer connections, and delivering a seamless experience that keeps people Read more…
The restaurant industry is a $900 billion market in the U.S., making it an attractive space for entrepreneurs. However, nearly 60% of new restaurant businesses fail within their first three years. The primary reason? Lack of a solid business plan. A well-structured restaurant business plan is essential for securing funding, Read more…
If you’re running a restaurant in today’s market, you already know the pressure is real. Labor costs are up. Food prices are unpredictable. Customers are dining out less often. And even when they do walk through your doors, their expectations are higher than ever. A great plate of food is Read more…
Food safety is a top priority in any kitchen, whether in restaurants, catering services, or home cooking. One of the biggest risks in food handling comes from improper temperature control, which can lead to bacterial growth and make food unsafe, resulting in foodborne illnesses. Perishable foods, especially those with high Read more…
When you step into a busy bar, all eyes are usually on the bartenders crafting signature cocktails and serving up drinks with flair. However, behind every smooth-running bar is an unsung hero—the barback, whose role is indispensable in the hospitality industry. A barback’s job plays a crucial role in keeping Read more…