In the professional kitchen, numbers don’t lie—and one of the most important numbers you’ll work with is yield. Understanding yield in cooking isn’t just about knowing how much food you’ll end up with. It’s about controlling costs, reducing waste, improving consistency, and ultimately, ensuring that your recipes deliver both flavor Read more…
Running a food truck isn’t just about serving delicious meals on the go—it’s also about maintaining strict safety and compliance standards. Imagine this: You’ve built a loyal customer base, your truck is a local favorite, and then one day, an unexpected health inspection shuts you down due to a minor Read more…
The term “86” is deeply rooted in the restaurant and hospitality industry, but its exact origin remains a subject of debate. If you’ve ever worked in a restaurant, you’ve likely heard someone say, “86 the chicken special” or “Table 4 is 86-ed from ordering alcohol.” But what does it really Read more…
Restaurant prime cost is one of the most important metrics for running a profitable and efficient food service operation. It directly reflects how well you’re managing your biggest expenses—labor and inventory—and it shows where there’s room to improve without needing to change your concept, location, or menu. Understanding what prime Read more…
The food industry is undergoing a significant transformation, with ghost kitchens—also known as virtual, cloud, or dark kitchens—emerging as a compelling business model. These delivery-only businesses prepare meals without a traditional dine-in space, focusing solely on fulfilling online orders. This approach reduces overhead costs and aligns with the growing consumer Read more…
Efficient inventory management is the backbone of a well-functioning business, ensuring that products are available when needed while minimizing waste and unnecessary costs. One crucial concept in inventory control is the par level—the minimum quantity of stock required to meet demand without overstocking or running out. Whether managing a restaurant, Read more…
Hiring the right barista can influence everything from your customer retention rate to your daily revenue targets. For café owners and HR professionals, the barista role goes far beyond pulling espresso shots. It’s about creating a welcoming atmosphere, building genuine customer connections, and delivering a seamless experience that keeps people Read more…
The restaurant industry is a $900 billion market in the U.S., making it an attractive space for entrepreneurs. However, nearly 60% of new restaurant businesses fail within their first three years. The primary reason? Lack of a solid business plan. A well-structured restaurant business plan is essential for securing funding, Read more…
Food safety is a top priority in any kitchen, whether in restaurants, catering services, or home cooking. One of the biggest risks in food handling comes from improper temperature control, which can lead to bacterial growth and make food unsafe, resulting in foodborne illnesses. Perishable foods, especially those with high Read more…
Effective restaurant management is not just about serving good food—it’s about managing operations efficiently to keep customers happy and profits growing. Restaurant management comes with many challenges, such as handling staff schedules, controlling inventory, providing excellent service, and keeping costs under control. Without the right strategies, restaurant managers may struggle Read more…