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Articles related to: Restaurant

1: Imporove Restaurant Service: Dining Room Staff Scheduling Tips

Restaurant service staff scheduling is crucial and closely tied to excellent restaurant customer service. In every way, a balance must be achieved by matching the dining room service labor needs to fo..

2: A Restaurant Franchise Does Not Gaurantee Success!

Many people do not know the exact meaning of a franchise so they get a little confused when trying to determine the rights and privileges of a franchise business. So exactly what is a franchise? A fra..

3: Snack Bar Equipment To Improve Your Facility

It seems like every country club, golf course or driving range snack bar or has a difficult time with making the proper profit margin for their facility. Obtaining the profit margin that you are seeki..

4: Obvious and Not So Obvious Signs of a Potential Food Poisoning Hazard Once the Food is at Your Table

The examination of your food, once you've received it, is possibly the most important final aspect of avoiding food poisoning or food-borne illness. There are definite obvious and not so obvious sign..

5: Cockroaches, Rodents, Flies in a Restaurant, Market, Deli etc. Is There a Minimum Allowable Number?

All food establishments and facilities (restaurants, delis, cafeterias, bars, grocery stores, meat and seafood markets, wholesale and retail warehouses, mobile carts and trucks etc.) must be maintaine..

6: Keep Those Bugs Out Of Your Food - Your Food Service Business Depends On It

One solitary little insect or bug can ruin the fine reputation of a restaurant or hotel in a flash. 20 years of careful work in developing and nurturing your fine reputation in the restaurant , cateri..

7: A Foodie In St Barth - Eden Rock

Eating out is never exactly a chore in mainland France, and the visitor is in for just as much of a culinary delight on the French Caribbean island of St Barth.There are over 50 restaurants mentioned ..

8: A Foodie In St Barth - K’fé Massaï

9: A Foodie In St Barth - La Mandala

10: A Foodie In St Barth - Le Gaïac

11: Making It Personal: Marketing That You Can't Buy In Food Service

"Good food is unquestionably the most important factor in the success of your restaurant operations. If you offer exceptional quality, people will take notice. However, today's diners are looking for ..

12: Rate Your Restaurant

I love to eat out, and I do so more than I probably should. However, I have a very busy lifestyle and I really don't enjoy cooking. Once a week I go out to lunch with two of my best friends. We meet f..

13: Hospitality Lighting Design Services

In the ancient world, Hospitality was not only an experience, but also a sacred law that no one in the world dared break without the severest penalties imaginable. Although our world today is very dif..

14: Finding Fantastic Catering Equipment

When choosing catering equipment for any premises your main points to consider will nearly always be the size of your venue and the type of food that you would like to be served. Of course this decis..

15: A Good Restaurant Will Not Only Have a Business plan, but a Restaurant Operations Checklists as well

A good business will not only have a business plan, but an operations checklist as well. The same goes for a restaurant. You need to be sure that you have a restaurant operations checklist, and that i..

16: Knowing How to Run a Restaurantant is Not Enough!

Many aspiring owners of restaurants, bistros, bars, cafe and coffee shops do not fully understand the role they should play in the business. They are convinced that working in the business is all that..

17: Hello From Ottawa: An Authentic Aboriginal Dining Experience At Sweetgrass Bistro

As always, I like to focus on unconventional travel ideas and experiences, and food is part of this experience. So before I left for Ottawa I called up the ByWard Market Business Improvement Associati..

18: Hello From Nova Scotia: Dining At The Garrison House Restaurant

My visit to the Port-Royal Habitation had given me great insight into the life and hardships of the early French settlers. It had been a full day so far, from my early morning explorations at the Gran..

19: Fondue - Types Of Fondue And Restaurants That Serve It

Several years ago, I worked for a company that had a corporate office in Belgium, and some Belgian employees came and visited our local office on a business trip. As I was chatting with one of them, t..

20: The Ten-Minute Sommelier A Wine Guide

Of course, if your restaurant is serious about serving wine, you will want to have a wine expert on hand. This kind of expert is called a "sommelier", which is French for wine steward. However, for th..

21: The Italian Cooking Recipe - Food, Fun And Family

Can you imagine eating at the same Italian restaurant several times in a row? One of our favorite things to do after church is to eat out for lunch. For the last few weeks, we have been going to the ..

22: How to Identify With a Customer in Your Business Industry

No matter what industry you work in, this can be applied to your line of work, especially in the hospitality industry.Nearly half the jobs held at any given time are service positions. It's the way ou..

23: Designing a Restaurant Menu

When you're a start-up business with a shoe-string budget, that photocopied sheet with a simple list of your dishes was enough to get by. But as your business grows and becomes more successful, the ti..

24: What Every Prep Chef Should Know About Cutlery

Ah, the prep chef, happily whacking away with a steady rhythm. You have no worries about how the Hollandaise sauce is going to turn out, nor how fussy those customers at table seven are. All you have ..

25: The Ten Pet Peeve Customers of Restauranteurs

OK, we may be smiling chefs, well-mannered waiters, magnificent managers and suave sommeliers, but under our professional guise we're human beings. Things get under our skin, too. Particularly these t..

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