Customer Experience Equipment Insurance Uniforms 
Culinary Cues
FEBRUARY 28, 2021
What piece of equipment will be most successful in reaching your goals of deliciousness? This can work for the hot dog stand that attracts customers from 20 miles away to the fine dining restaurant picking organic fresh vegetables from their roof top garden. It is your job to SWEAT THE SMALL STUFF.
7 Shifts
MAY 1, 2024
This includes your cash, accounts receivables (sales you made to your customers on credit that can be paid in the short term), and your inventory. For instance, opting for plain takeout packaging and simply attaching a sticker with your business logo on it could be more cost-efficient than customizing your takeout plastics.
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Sling
NOVEMBER 23, 2023
Some services absolutely demand special equipment (and even special training), and offering them right out of the gate can put a serious dent in your startup capital. 4) Investigate landscaping tools and technology As we mentioned, you may need some serious equipment to get your business going.
Modern Restaurant Management
SEPTEMBER 24, 2021
Maintain a Similar Customer Experience. Ideally, your customers should notice almost no difference between getting a delivery through your in-house system and a third party. But this lets other orders slip through the cracks, resulting in longer wait times and unhappy customers. Direct All Orders to Your POS.
The Food Corridor
SEPTEMBER 14, 2020
From a customer getting sick from a foodborne illness, or an unexpected fire or theft, to loss of income through a fridge or freezer failure, risk is part of the business. The way to mitigate the risk is to take out a robust insurance policy. They pool the customer premiums to cover any claims. What the FLIP is the Solution?
The Restaurant Times
JANUARY 23, 2022
There can be companies that cater to larger groups, or if you are starting out, you can start small for a party of 20 or 50 people depending on the experience, equipment, and capital you have. Prepare food on-site: This makes you heavily dependent on your customers’ facilities for the meal prep. Serving equipment .
Ken Burgin
FEBRUARY 13, 2024
Chefs may wish to know how much freedom they have to contribute ideas, experiment with dishes, and have a say in menu development. By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. How are customer feedback and complaints managed?
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