Embed This Image On Your Site (copy code below): Courtesy of: Chef Works

(Source: Flickr) Chef burnout is a very real thing, and it is particularly rampant in the restaurant industry. The stress and demands of the bustling restaurant setting can prove too much for kitchen employees when they don’t have enough support and time off. This can lead to exhaustion, resentment, and dissatisfaction.

(Source: Flickr) When it comes to running a restaurant, there are a lot of different people and systems which need to come together in harmony to keep the restaurant operating smoothly, successfully, and profitably. In terms of allowing a restaurant to offer consistent culinary offerings, food vendors are of particular importance. After all, it’s theFIND OUT MORE |

(Source: Flickr) Here’s an important question for any restaurant owner: who is your target customer? Who are the customers you’re marketing to, who are frequenting your establishment, and who are keeping your business running? It may come as a surprise, but many restaurateurs don’t give this subject proper thought, which results in inefficient marketing effortsFIND OUT MORE |

(Source: Flickr) What’s it like to read your restaurant’s menu? Is it beautiful, but printed in a font that’s hard to read? Are the descriptions so long and flowery that customers get bored, or are they so short and cryptic that customers can’t be sure what they’re actually ordering?

(Source: Flickr) We’re living in an increasingly tech-driven society. But the technology isn’t just limited to scrolling through your smartphone for instant information, cool Instagram pictures, or connection with friends; it’s affecting every aspect of our lives, including how we eat.

(Source: Flickr) Hiring part time employees can prove very beneficial to your restaurant’s bottom line. In particular, part time employees can help round out and augment your staff during your peak hours or seasons, while allowing you to maintain a smaller full time staff for slower times.

     Where did you get your start? My first job wasn’t really a restaurant job at all. I was working at the Greyhound Bus station in Biloxi, Mississippi, as a luggage porter. Right next door was a greasy spoon cafe called, “Papa John’s.” On Saturdaymornings, I’d help him put away his groceries and dryFIND OUT MORE |

July 8, 2016 (San Diego, CA) Chef Works, Inc., a global company specializing in the design and manufacturing of culinary garments with sales to over 65 countries believes in leaving the world a better place. It is at the heart of the company culture which drives a deep commitment to making a positive difference inFIND OUT MORE |

(Source: Flickr) Do you appreciate your employees? If you’re any good as a restaurant owner or manager, the answer is yes, absolutely. After all, it’s the employees who keep your restaurant running! But here’s a good follow-up question: do you regularly show your employees how much you appreciate them?