by Howard Cannon | Nov 21, 2018 | Articles
Standards of quality must be more than just words. Product guarantees are important. After determining product specifications, you must inform your vendors of your expectations of quality and then hold them to delivering at or above those standards. During negotiation...
by Howard Cannon | Nov 20, 2018 | Articles
Doing inventory is critical, but many people make this process more difficult than it needs to be. Counting inventory is no different than counting your cash drawer and has many of the same ramifications. The products sitting on those shelves are just like money. So...
by Howard Cannon | Nov 19, 2018 | Articles
All orders should be checked when they come in. Not only are you checking to see if the number of items is correct, but you are also checking to ensure that the right item was delivered and that the quality is up to your standards. Check in items by writing a check...
by Howard Cannon | Nov 16, 2018 | Articles
Depending on your concept, certain positions are more critical to your restaurant’s success than others. For example, a chef and sous chef are important in a fine-dining establishment, a drive-thru order taker and expediter are important in a fast-food drive-thru...
by Howard Cannon | Nov 15, 2018 | Articles
Jokes aside, who would have thought that your great chili recipe could turn into a risk? Impossible? Think again. Serving food and beverage has the potential to be a liability of major proportions. Food-borne illness, excessive alcohol consumption, foreign substances...
by Howard Cannon | Nov 14, 2018 | Articles
Customers have to be able to get to your restaurant. How easy do you make it for them? Do they have to take a train or a bus or a boat or walk down the alley? What are the surrounding streets like? Is there a parking lot nearby? Usually, when a restaurant operator...
