If you own or are thinking of opening a restaurant, you have a lot of questions, some of which are easy to answer. You probably know what type of food to serve, and what type of decor you want to put in your restaurant.
One question many new restaurant owners don’t always think about is whether employees should wear uniforms. There’s safety and sanitation concerns for your kitchen staff, so it may seem obvious that they need to at least protect themselves, but what about the rest of the staff? Do you make them wear uniforms? If so, do you want them in all white? It’s classic, professional looking, and doesn’t distract guests from what you want them to focus on: your food.
On the other hand, it can be stuffy and overly traditional, and like everything, white is more difficult to take care of.
Before you decide what you want your staff to wear, you need to ask yourself it will fit in with your restaurant. For a fine dining restaurant, a traditional white look fits, but with a casual eatery filled with college kids, it may be too much. You can still make your staff wear a uniform (even fast food joints have uniforms, even if it’s just a t-shirt), but there are a variety of more casual styles than all white jackets.
Before you dress your staff in professional white chef wear, look into the following pros and cons. You may find that it doesn’t fit in with your business, or that it’s a must in your specific niche.
As a restaurant owner/manager, one of the most difficult problems you will have, hands down, is finding and keeping reliable employees. Working in a restaurant is never easy, no matter what your job is, and with restaurants on every corner of every city, you can lose good employees quickly if they don’t feel appreciated.
Startup costs aside, payroll is your biggest ongoing expense, and one that you can’t get rid of. The best use of your funds is to have employees that understand who you are and what your restaurant is about, and perform their jobs well on a consistent basis. If you have a lot of turnover, it’s difficult to do that. Not only that, but every time you have to hire a new employee, you lose time and money training him or her, which cuts into profits. If you’re constantly hiring, you’re losing unnecessary funds that could be going into your pocket.
If you find that you have more new employees than old, then it may be time to take a look at what you’re doing wrong. Take a look at the following habits that will lead to more profits without a doubt.
Many people dream of owning a restaurant; it seems like a fun and exciting business in which you can make a lot of money.
Unfortunately, this is far from the truth. In actuality, operating a successful restaurant is difficult even for seasoned food industry veterans. This is because trends change, and competition is unbelievably tough. It’s not all about cooking delicious meals all day long.
Before you get serious about your endeavors, there are some things that may seem like common sense, but many people overlook. Read on for some things you need to remember before you open your doors.
If you’re like a lot of cooks, you probably throw out potato peelings, citrus rinds and the cores of your lettuce. While you may think these parts of your food are useless, they actually have plenty of uses, both in and out of the kitchen. While you probably won’t be able to use up every single thing, a lot of the things you throw in the trash have new uses you may have never known about.
Ever wonder what you can do as a restaurant owner to make your staff more productive? Doing so will not only make your restaurant run more efficiently, but will increase both your profits and that of your wait staff. This will keep your wait staff more satisfied, resulting in less turnover and higher profits.
Check out this infographic for ten simple ways to increase productivity on the dining floor.
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If you own a restaurant, you know that you need a variety of employees to make the operation run. In addition to your kitchen staff — line cooks, sous chefs, and expediters — you need the right people to take care of customers. Even if your food is the best in the world, if you have poor customer service, you may not be in business for long. There is much more to running a successful restaurant than just the food alone. It is important to be aware that your employees attire help determine much of your success.
It’s easy to determine what the back of house (BOH) employees will wear, and why — chef jackets, hats, aprons, and headgear all come to mind. But what about the front of house (FOH)? Does your hostess really need a uniform? What about bartenders and servers? The answer often depends on the type of restaurant. Most five star restaurants have strict dress codes for all employees, regardless of the job. What about a casual place? Is it important? Do customers even care or notice? Maybe not, but it could also make the difference in the success of your restaurant. Read on to learn why requiring FOH staff to wear uniforms may be the best decision you can make, regardless of they type of restaurant.
If you want to get serious about cooking, you need to start where the action is: Your cooktop. There are three types of ranges you can choose from: Electric, Gas, and Induction. Each has their own benefits, as well as downsides, and choosing which is right for you depends on several factors. Sometimes, you don’t have a choice what you use; if you’re in a rental kitchen and it comes with electric, you’re probably stuck. If, however, you are in the market for a new range, you may want to consider all your options carefully before just buying the first thing you come across.
When you think of an apron, you probably think of cooking, but aprons are used in all types of industries. Think about the main purpose of an apron: to keep your clothes from getting stained. It sounds like an inexpensive tool that does a simple job, but depending on what you’re doing in it, an apron can save you from bodily harm.
There are many types of aprons, in a variety of materials, colors, and styles, and choosing isn’t as easy as it seems. You have to know what you’re trying to accomplish before you wear your apron or you may have too much, too little, or not enough protection. An apron designed for professional cooking will not offer the required protection in a chemistry lab, for example.
Before running out and buying an apron, ask yourself the following questions to ensure you are getting exactly what you need — not just what you think you need.
If you have a small kitchen, you don’t want to clog up your cabinets and drawers with single use items, especially if you don’t use them often. Even if you do have space, why store something if it doesn’t prove to be extremely useful?
Luckily, many kitchen items can do more than one thing, and in some cases, do those things well. This means you get more use out of certain tools and equipment and you don’t have to waste money and space with two products. While a good set of pots and pans will do most of the grunt work in your kitchen, smaller tools can definitely make your life easier.
Read on to learn some surprising uses for everyday kitchen items that you may not have realized.
If you’ve never spent a lot of time in a restaurant kitchen, you may think that the culinary uniform is outdated, stuffy, and pointless, but you could not be more wrong.
While the look of the traditional uniform is, in fact, stark and severe, the usefulness of it is not. Each piece serves a specific purpose, and every detail from the design to the fabric is not to be overlooked.
If you’ve ever wondered why you need to wear a hat, or just what the point of that neckerchief is, read on.