Menu Management: A Big Piece of the Labor Puzzle Labor is the single biggest challenge facing the restaurant industry today, and the issue goes beyond hiring, scheduling and training. This focused article will explore how menu management—a disciplined, five-step approach to assessing what’s on the menu and how it’s prepared—can help optimize existing labor.   … Continue reading Menu Management: A Big Piece of the Labor Puzzle

  Kitchen Labor Schedules Most operators use old methodologies and scheduling to determine labor needs.  These approaches are flawed and ultimately hurt the bottom line due to inefficient use of excess labor.   FIX:  Create preparation times for each menu item to understand how much labor is truly required for food preparation. Using projected times … Continue reading Here are five ways that restaurant operators can improve their bottom line and it won’t cost them a cent

Today, California Gov. Jerry Brown’s goal to increase the state’s minimum wage to $15 is a reality– as just this Monday a deal was reached between Brown and state legislators and was the measure passed on Thursday. This makes California the first in the United States to approve a statewide $15 minimum wage.   Under the … Continue reading California’s Minimum Wage Increase

15 March

The Mediterranean is Rising

Synergy Restaurant Consultants | Blog, restaurant trends

If you’ve noticed the proliferation of Mediterranean menu concepts lately, you’re not alone.   The “Mediterranean Diet” first came into the American public consciousness in the 1990s, but it’s a lifestyle that’s been practiced around the Med Rim—in Greece, Spain, Southern France and Italy, the Middle East and North Africa—since the beginning of recorded time. … Continue reading The Mediterranean is Rising

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