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December 2018
 
Understanding Food Labels Government

With diners becoming more and more aware and educated about the origin of their food, restaurant operators need to be in the know.  But what is the difference between organic and natural?  What does "locally sourced" mean anyway?  Below is a quick summary of the most common labels you may encounter and what they mean.. .



Food allergy safety has become a significant focus in the foodservice industry. Below are best practices to implement, as well as dangers to avoid, when incorporating effective food allergy strategies in your establishment.

Best Practices for Allergen Free Foodservice: Educate all staff regarding allergen concerns. They must be confident answering customer questions about how allergen-free meals are prepared and served in your restaurant...

 

The turnover rate rose for the fifth consecutive year in 2017, according to the Bureau of Labor Statistics. Where should restaurant owners go to find talent that will stay?
 
Top performing employees may be the best sources for new team members. Take the time and care to develop a clear, concise and rewarding referral program to unlock employee recommendations and turn your team into a recruiting machine . ..



Should payroll taxes be included when calculating labor cost as a percentage of sales?

Answer: Keeping an eye on your labor cost percentage is a good way to keep costs in line and, since sales fluctuate and labor cost is variable, can be more useful than a hard budget number. I have a two-part answer:
 
Yes.
Keep it consistent.

 

If you're a restaurant or foodservice business owner, there are certain performance metrics you need to track and evaluate over time to understand the health of your business. By regularly calculating performance metrics, restaurant owners can catch negative trends and identify areas that require improvement.

Increasing a business's efficiency and profitability doesn't happen overnight. There are so many moving parts involved in operating a restaurant - so many different costs and revenue channels and factors that ultimately influence net profit or loss - that you cannot simply expect to make one change and see all operations and margins improve.

 




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 In This Issue
- Understanding Food Labels
- Allergy-Safe Kitchen
- How to Retain Employees
- Calculating Labor Costs
- Calculating Restaurant Metrics
- Buffet Set-Up
 


Setting up an enticing and efficient buffet requires planning and attention to details that will make your guests dining experience enjoyable. See our tips below for the ideal layout to keep the food line moving and allow for guests to safely carry each component of their meal back to their table.

The attention you pay to your buffet line's arrangement will translate into an easier to manage spread that your dining customers will love.

Plates
Place two or three stacks of plates at the beginning of the buffet. Keep plates stacked short to avoid dishes falling and breaking. ..







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