by Howard Cannon | Nov 6, 2018 | Articles
Kitchen Equipment Needs Formats for the back of the house vary from restaurant to restaurant. A fast-food restaurant, such as Taco Bell, has a completely different back of the house than a fine-dining establishment. Taco Bell restaurants, for example, have what is...
by Howard Cannon | Nov 5, 2018 | Articles
The Cost of Restaurant Marketing Ideas are great, dreams are wonderful, and reality is reality. Imagine, then dream. And then see the Super Bowl. In 2001, the average 30-second Super Bowl commercial cost $2.2 million. I’m only guessing, but I’m betting you aren’t made...
by Howard Cannon | Nov 2, 2018 | Articles
Par Level Par in the restaurant industry has a similar meaning to par on the golf course except that, unlike Tiger Woods, you don’t want to come out under par. A par level for an item or ingredient is the amount you think you need to ensure that you don’t run out...
by Howard Cannon | Nov 1, 2018 | Articles
Traffic matters. If cars are driving past your restaurant, drivers may notice it and decide to stop for some food. If cars are driving past someone else’s restaurant, chances are the folks in them are not thinking of your establishment. Your goal should be to open...
by Howard Cannon | Oct 30, 2018 | Articles
OSHA guidelines, standards and safety rules apply to nearly every restaurant industry legal matter and it is a whole lot more than the little bit of text on the OSHA wall poster. Your case will more likely than not depend on the standards applied and whether or not...
by Howard Cannon | Oct 30, 2018 | Articles
All local laws are in place to ensure that you run a safe and fair restaurant, but the enforcement and specific rules restaurants must follow differ widely from state to state and city to city. Every state, every city, every county, and even every township has its own...
