Tag: Restaurant management

According to the National Health and Medical Research Council (NHMRC), adhering to the Australian Guide to Healthy Eating can reduce the risk of chronic diseases like type 2 diabetes and heart disease. This evidence-based framework has two significant implications that directly influence your role as a chef, impacting how you design menus and source ingredients.

According to manufacturers, a single 5-gallon BIB of syrup yields approximately 30 gallons of finished soda. This impressive volume often prompts a practical question for business owners and beverage enthusiasts: how many 16 oz sodas are in a 5 gallon BIB once it's mixed and dispensed?

Founded in 2015 and having raised millions in funding, Eat App is an established restaurant technology platform. Given its growth, many users and businesses ask: Is the Eat App legit for booking reservations and managing restaurant operations?

Food portions have increased significantly over recent decades, with one study noting that when women were served a larger portion of snacks, they ate 18% more than from a smaller package. Ensuring consistent and correct portion sizes is crucial for managing health, controlling food costs, and maintaining a high standard of quality in any food service operation or home kitchen.

According to research by FARE, cross-contact during manufacturing was a leading cause of allergic reactions to food products. Master how to deal with the special dietary requirements for customers by developing a comprehensive and proactive strategy that ensures safety and fosters trust.

Studies have shown that an effectively engineered menu can boost a restaurant's profits by as much as 15%. However, the art of menu creation goes far beyond just profits; so what are the main goals when creating a well-balanced menu? The process involves a strategic blend of business insight, culinary creativity, and nutritional science to achieve multiple objectives simultaneously.

According to Statista, 88% of customers judge a restaurant's quality by its menu design, highlighting the menu's crucial role in perception and success. This raises a critical question for all restaurateurs and chefs: what is the most important factor to consider in menu planning to ensure not just satisfaction, but also operational and financial success?

According to the World Health Organization, there are approximately 600 million cases of foodborne illness each year. A restaurant's ability to control the growth of harmful pathogens is paramount to public health, and understanding what two growth requirements for bacteria are most controllable in the restaurant is the key to preventing such outbreaks. The answer lies in strict management of both temperature and moisture levels throughout all stages of food handling, from preparation to storage and service.

Did you know the phrase “food rule 35” has no single, universally agreed-upon definition and can refer to a specific dietary principle or a business metric? It’s a term with various interpretations, causing confusion for those seeking a clear answer.