Historically, the restaurant industry was slow to adopt technology—a decision that, quite frankly, cost operators a ton of money. Thankfully, the past decade has seen a proliferation of digital management tools that revolutionized the foodservice...
Restaurants can (and have) operated with barely any technology at all — but why should they continue to do so? In today’s demanding environment, restaurant owners and staff need every edge they can get to stay ahead of the competition. Fortunately, there are new...
Every kitchen should have rules and policies to govern how the staff works. These rules make the back-of-house a safer work environment, improve the quality of the food, and protect customers from foodborne illnesses and contamination. The more rules you have in...
Food safety should be every restaurant owner and manager’s top priority. And while organizations like the National Restaurant Association have food safety certification courses like ServSafe, relatively few owners have the time or resources to go through the...
