Making the decision to offer pizza delivery is probably the smartest business moves a pizza parlor can make. We live in America, and that means having the option to bust out our phones, punch a few numbers and have a hot and fresh pizza delivered to our door in thirty minutes or less. This magical process may sound like a miracle, but it's not all fun and games on the business end.
Jean George at the Trump International Hotel in New York City. L20 at The Belden-Stratford Hotel in Chicago. What do these places have in common? They're both famed hotel restaurants in well-known and high-end establishments. Although these establishments are run by successful brands with renowned chefs, they all started like countless hotel restaurants across the world: With a concept, a contract and a partnership. Consider these tips to get your concept off the ground and on the path to success!
The easiest way to keep all of your equipment working in tip-top form is to clean it, and clean it often. There are the obvious hot spots to wipe down, but there are many more that are missed. Keep food poisoning, equipment breakdowns and unsightly work areas out of your business with this comprehensive checklist of seven places staff commonly miss while cleaning restaurant kitchens.
With the sun coming out, graduation parties and Memorial Day just around the corner, barbecue events will soon be popping up like spring flowers. Or toast. Or weasels. And if you are in the catering business, it's time to get your grillin' game face on.
Easter, like most other holidays, is a time for families to gather and feast. It's also a time for respite from fasting, traveling and possibly chauffeuring children to and from recitals. This year, give your customers something to look forward to with an Easter brunch that covers all the necessary bases: attentive service, cocktails and festively fun special touches.