Equipment Reference Uniforms 
Modern Restaurant Management
FEBRUARY 18, 2025
Refer back to Rule #11, "Control Your Controllable Costs." Focus on areas like uniforms, necessary repairs, and maintaining cleanliness. A "claw back" is what we refer to as either non-recurring expenses or owner benefit expenses like paying for your family’s cell bill. This is critical.
Culinary Cues
FEBRUARY 28, 2021
The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). What piece of equipment will be most successful in reaching your goals of deliciousness? The culture of these businesses insists on the relentless pursuit of greatness. It is your job to SWEAT THE SMALL STUFF.
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Social Hospitality: Restaurants
SEPTEMBER 27, 2023
Essentially, this term refers to professional-level images that are meant to tell your brand story through visual media. It’s using high-quality equipment and the skills of an expert to match the aesthetic of your brand and effectively capture the ideal image. What Is Brand Photography?
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Don’t think for a minute that how to mop is an innate process – you must be taught.
Modern Restaurant Management
APRIL 3, 2020
Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.”
SpotOn
FEBRUARY 26, 2025
This can also be referred to as operating costs. Cleaning, packaging (to-go supplies), printing, menu, office, dining room, kitchen, office, event, rentals, uniforms, first aid, etc. Fixing kitchen equipment, HVAC systems, plumbing, refrigeration units, and general facility upkeep. This helps reduce future equipment purchases.
7 Shifts
MAY 1, 2024
On the other hand, non-current assets (also referred to as long-term assets) are those that cannot be readily converted to cash. In fact, approximately 47% of restaurant owners say they would repair or update their equipment if only they had any extra money on hand. If not, your lease payments should be reflected here.
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