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Managing a group of the waitstaff of a restaurant is always a bit more complicated than working alone or on a computer - although it does make life more interesting and challenging.
You will not have trouble putting a list together of business to supply you, finding the right ones that will look after you isn't hard, especially if you follow my advice.
Food & Beverage outlets have a substantial impact on global food waste. At the moment, their impact is somewhat on the negative of the spectrum. So, how can restaurants curb this scenario & as chefs, what can we do to help?
What advice would I offer to a Chef just starting in the industry?
Dwight D. Eisenhower once said "you will not find it difficult to prove that battles, campaigns, and even wars have been won or lost primarily because of logistics", and Napoleon is alleged to have said "an army marches on its stomach. To be effective, an army relies on good and plentiful food." The issues of logistics and supply chain have always been a massive consideration for leaders of any successful organisation to deal with over the centuries and hospitality is no different. Get your supply chain wrong, and you have very dissatisfied guests in the long term.
Menu pricing, if I'm being honest, is not straightforward. There are "protocols" and step-by-step techniques, but you cannot be sure. One factor that determines the success of the prices is people, and people are not always predictable. But there are some tools to make life easier.
As a restaurant owner, there are many changes you can make to improve business and make your customers happy.
Sustainability, 'səsteɪnəˈbɪlɪti' - noun: the ability to be maintained at a certain rate or level. "The sustainability of economic growth" - avoidance of the depletion of natural resources to maintain an ecological balance. "The pursuit of global environmental sustainability."
What is Tourism & Hospitality? What jobs can I pursue? Before going to University to study Hospitality & Tourism, I couldn't answer these questions.