If you already know how to run a bar this mean that your have set good organization and got free your imagination. Even itâ€™s not easy you’ve got very interesting and challenging job to do.
No matter if you are just investigating how to manage small restaurant business or writing a business plan for your restaurant here you’ll find tips from working experience. Use them!
How to provide to your guests a completely new concept of street food industry and start a food truck business in 12 steps.
If you know the most common reasons why restaurants fail you will be able to recognize bad signals and pay attention on time, make a right decisions and hopefully not to experience a failure.
There are many different restaurant kitchens and they can be divided according to their purpose and type into: restaurant and hotel kitchens, traditional, foreign and international cuisines, and diet, vegetarian or macrobiotic cuisines.
If you are considering opening a bar, a cafe bar or a cocktail bar, or you are simply not satisfied with equipment you currently have, read expertsâ€™ advice on what every owner should know about bar equipment prices.
Restaurant equipment inventory includes all the small ware and large equipment that directly or indirectly influence the service provided to your customers.
In a restaurants kitchen consists one of main and auxiliary areas, which must be connected and harmonized. They are the following
There are several types of serving systems in restaurants. The larger number of servers work in a serving area, the higher the quality of service will be. We would talk about responsibilities of servers and managers.
A manager is the one who most often verbally communicates with his/her coworkers. In fact, communication is manager’s primary profession. Therefore, they must be familiar with certain rules for menagement.
Ambiance of a cafe bar or a bar is considerably different than that of a night club or a restaurant. If you are designing a cafe bar by your own , you might want to include several elements considered to be typical of such a space.
In order to use colors in interior design better, we must know something about them, how we get them, divide and combine them.
These are the times when only the best survive. Out of ten bars or restaurants in a row, one operates well, while others are empty or half-empty. Customers can be divided into new customers and repeat customers. Attracting new ones is very important, but since over 60% of customers of a successful restaurant are repeat ones, it is evident where the focus needs to be placed.
The goal of every restaurant or bar owner, regardless of the size of the business, is to have good staff. This assumes that employees do not steal and at almost every moment know what they are doing. Assembling a good team is a great challenge. So if you have questions about how to hire restaurant staff just keep on reading.
Imagine yourself in a restaurant with your partner. Interior is beautiful, service is excellent, but the lights are so bright that they permanently destroy your idea of enjoying an intimate atmosphere. Great food, good servers and nice interior can not make up for the feeling of discomfort created by the bright lights. In these conditions, food changes color as well, the meat is grey and vegetables are bluish. This is a tragedy, caused entirely by inappropriate lighting.