Did you know more and more people are turning to restaurants for to-go meals on Thanksgiving? More than side dishes, they’re looking for the whole kit and caboodle that looks like they made it. No shame in that. Have you tried offering meals to go? Or if not the whole meal, how about the desserts? Adding in some options could gain some added revenue.
Turn the front of house staff into reservations masters in 6 steps –
Create efficient processes for large reservations.
Unplug, clean, and sanitize equipment that hasn’t been used in a while to keep functionality.
Monitor your fridge, freezer and other equipment daily for maintained temperature checks to help ensure your food doesn’t expire.
Keep an ear out for any abnormal sounds your equipment is making, if something sounds unusual calling us right away can help save you money!
Did you know that Fall can mean wear and tear on your service food equipment? Not only is the temperature change a great reminder to service equipment, Hobart has how-to resources to save you time and money on your current equipment! Summer has come and gone and weather it was another all-star year or a little slower than usual, your equipment got a workout. From sitting stagnate to being overworked it all plays a roll into Fall.
Hobart Sales and Service – We’re Here to Help You Grow!
Looking to stay ahead of the game? Learn about our year round service plan here.
As the kids head back to school and we work with new schedules comes a lot of opportunity as the weather thinks about changing. As we all have experienced September can be unpredictable, using this time to your advance is the best piece of advice we can lend.
Be Prepared: Cleaning and sanitation may not be the favorite part of the job, but keeping ahead of your fall cleaning could pay out in you favor and is sure to save you time later. If you’re looking to stay extra prepared, predictive maintenance is sure to help!
Effective Training: Hiring? Perfect timing! How much easier is it when we have staff that is doing exactly what you like. Keeping on top of our new hires will pay off!
Themed Events: Our city is great! They offer so many local events that when there’s not something going on people are searching for something to do. Hosting a themed event at your venue or participating in a community event that’s already in the calendar is an excellent way to stay top of mind.
Building a better business: Environment: A fun, playful, inviting atmosphere is the top tip to a successful restaurant. An image that is true to what it says it is, is key to return customers. Food: Food should speak to the environment, making a clear statement on your brand through and through.Costs: Restaurants do not earn a great deal of profit on each sale, Forbes.com stating that a 5 percent profit margin is considered successful. Customer Service: We can all agree on this one, who you employee and work with says everything!
Everybody’s working for the weekend, including us working on the weekend! Time to set the pedal to the medal and stay as cool as possible in the busy kitchen. Try taking the heat down best you can by using ice towels, closing blinds and lose the chef’s jacket. Did you know adding fresh ingredients to water can help you stay hydrated longer?
If you’re as excited as we are about the warmer weather, then you’ll love the ideas below on how to make the most of the patio season!
It’s finally here; summer! Staff is on guard to handle the influx of new patrons and we’re ready to get cooking. What’s on the menu for the next three months? Did you that nearly 80% of people eat out WEEKLY in the summer? That’s what we’re talking about! You have ample opportunities to gain some serious revenue this summer with tourists and people looking to try new things.
If you’re as excited as we are about the warmer weather, then you’ll love the ideas below on how to make the most of the patio season! Read on!
Industry trends come and go, but one is for certain, our costumers are getting smarter about what they're eating. From clean labels, to health research, to the craziest thing they've never tried, people are asking questions.
This is great news for all of us in the food industry, weather you're a supermarket owner, chef at a restaurant, or a food truck owner people want you to surprise them. Let the creative gates open! Read on!
We'd all love to say that we're off to the best year ever, but let's face it with the polar vortex and ice storms with power outages it was a struggle to keep the lights on at times. Pushing past that, as we look for warmer weather what are you doing to entice your regulars away from trying the newest competition?
Experimental menus can be risky, but very rewarding! We've seen Starbucks do it repeatedly, but what's the value? Well, in the days of social media, while people love to post their food, take advantage of the FREE advertising! Not only give them something appetizing, but that looks good! Easier said than done sometimes, some tips below. Read on!
As the first quarter comes to an end have you given any thought to how to keep your staff motivated? In the food insudurty, arguably one of the most creative fields, keeping this interesting is the drive behind the menu.
Our industry may be different then cubicles and workspaces, but creative workspaces are what you make it, including the time that's spent prepping. The verdicts in and scheduling time to think could be exactly what's needed to maintain a happy staff.