Why Chef Blog - Why Sell Coffee and Dessert
It’s as easy as apple pie to sell coffee and dessert, because the hardest part is already done. By this point in the service the customer has already been through your door, sat at your table, dug into your chow.
Why Does Portion Size Matter
First and foremost, portion size should matter to a restaurateur as it ties directly to your menu and your profitability. Knowing your costs is important when pricing each of your menu items. But if portion sizes are not consistent the price is no longer relevant.
Why Are There Supply Chain Shortages On Everything
Food Logistics notates SKU proliferation, food freshness, seasonal peaks, and labor shortages are the top modern food distribution challenges. The pandemic has added extra pressures to supply chain shortages beyond these concerns.
The global supply chain shortages have screwed everything. We're experiencing the perfect storm of shortage issues.
Shortages...Oh My Not My Onions Rings
The supply chain shortage list continues to grow and grow. In addition to the dwindling supplies of fruits, vegetables, and meats, we’re now going to be short pre-made onion rings. This pandemic is reminding us of the good ol’ days and how lucky we were to have an abundance of prepared items at our fingertips on a daily basis.
Why Should You Sit In Your Restaurant Dining Room?
I dare you to stop for a moment and take a seat in your own restaurant dining room. You might be asking yourself, “Why should I sit in my own dining room?” Try it, and get back to me, I guarantee you will find at least three needed improvements in less than two minutes.
Why is Mise en Place So Important
The origin of the phrase Mise en Place was first recorded in 1860-65; French: literally, “a putting in place.” The gathering and preliminary preparation of the ingredients and equipment to be used in cooking or serving food.
