Facing challenges that are similar to the culinary world, the number of women in the wine industry lags behind their male counterparts. As an integral part of the hospitality industry, sommelier and beverage director positions can require long hours to cover new vintages and trends in beverages coming out every year. These jobs may also
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7 Things to Know When Starting a Brewery
Let’s say you love beer. Not only do you love beer, but you want to make beer yourself. Maybe you’ve done homebrews before and now you want to share your beer with the world on a grander scale. Why not work on starting a brewery? Getting a brewery off the ground is basically like starting
HR 101: Your Restaurant Employee Handbook
Everyone needs structure. It’s how we know what to do next, whether what we did was successful, and helps us work better with others. For businesses large and small, the basics of that structure is epitomized in the employee handbook. Building out a restaurant employee handbook can seem daunting at first, but getting down to the why,
How to Drive Foot Traffic to Your Restaurant
Among the top challenges faced by restaurant owners is marketing. Without the proper advertising and promotions, you can bet you’ll have a hard time earning the profits you want from your food services. Sometimes, a great location is enough to keep people walking through your doors. But, what if it isn’t? Can you still run
How Restaurants Can Manage Their Online Reputation and Brand
In recent years, businesses have discovered that how they’re perceived by internet users can make a big difference, not just in their online reputation, but also in their reputation as a whole. For restaurants in particular, online reviews and testimonials are a big part of that perception, and restaurant owners can certainly take steps to
Minority Owned Business Financing and the Restaurant Industry
America is growing and changing, inching ever closer to a true melting pot of people, places, and business — and the restaurant industry is no exception. In recent years, we’ve seen minority owned business continue to flourish, despite obstacles in their way. So, how have things changed in the last decade? What do these changes
Should Your Restaurant Participate in Food Festivals?
Whether it’s specifically food festivals or festivals that also features food, there are a lot of reasons for restaurants to participate: The potential to reach new customers – it’s sort of like opening a pop up restaurant, but one that pops up smack dab in the middle of a crowd! Festivals also allow you to
Restaurant Suppliers: Get the Most Out of Your Partnership
Controlling prime costs for your restaurant isn’t just a question of cutting back or even changing what you purchase or do. HOW you acquire your goods and services through your restaurant suppliers can be as important as WHAT those goods and services are. Ultimately, there are a lot of ways your restaurant suppliers can be
Menu Management: How to Control Restaurant Costs Dish by Dish
When times are tight, where do you start cutting restaurant costs? The natural inclination for many restaurateurs is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one
Cost Control: Managing Your Restaurant’s Inventory and Food Waste
When trying to exert cost control in your restaurant, it can be easy to assume you need to make sweeping changes and that quality will be necessarily lowered in the process. However, saving on or eliminating expenses altogether could simply be a matter of consistency in use and limiting food waste, and there’s no better
