Visibility: What does it mean for Multi-Unit Operators from Erik Tversland
restaurant audit checklist
An Amazing Story About Checklists
Wow! What an amazing write up about checklists in Restaurant Hospitality. It’s an older article from 2012, but it’s timeless. There’s no better use case for implementing checklists than what the author lays out in this article. He talks about taking the unknown out of making sure that your staff is getting things done and …
Today’s Struggles of Restaurant Management
It is hard to believe that I got my first restaurant job 30 years ago. Â I was fourteen years old; I remember because I had to get a work permit, I was a grill cook at a Jerry’s Subs and Pizza in the Columbia Mall. I got my hotel restaurant degree 8 years later, and …
Thawing and Holding Tips
Thanks to the Missouri Restaurant Association weekly newsletter we’re able to share these tips for thawing and holding food. Thawing -Refrigeration:Â Thaw TCS food at 41 ÌŠFahrenheit (5 ÌŠCelsius) or lower to limit pathogen growth. Plan ahead when thawing large items, such as turkeys. They can take several days to defrost. -Microwave:Â You can safely thaw food …
The Next Big Competitive Advantage in the Restaurant Industry
It is human nature to look forward trying to figure out what is going to be the next big thing in your industry so you can beat your competitors to the punch. I believe the next big thing in the restaurant industry is going to be technology, look how perceptive I am. Technology and apps …
FOH Readiness is Key
I’m sure you have experienced this a million times…. Â I’m going to share a story from my days bartending in a very busy mountain town. Â Spring break was one of the busiest times of the year. Â Two-hour waits for dinner and up to an hour wait for lunch. No real break between the …