ENSURING YOUR STAFF have the ability to up-sell to customers is a great way to boost your business profits, but it’s important they know how to do it effectively. That’s why it’s important to educate them — not only about what menu items to focus on, and when, but also how to up-sell in a manner which is both subtle and customer-focused. Otherwise, they may end up becoming an annoyance to your customer, which is certainly not good for business!
If you want your staff to engage in truly effective up-selling, the first point is to ensure they are educated about which of your menu items have the highest profit margins. They can then recommend these to customers when prompted — but it’s a mistake to focus on this factor above all others.
You’ve finally got enough cash to invest in that new commercial griddle for your kitchen.
You can almost smell the wondrous aromas that fill your commercial kitchen. The scent of meats, sauces, and spices fill the air. The clinking and clanking of cookware, dishes, and utensils sound like a symphony to your ears. You place your hand on your new griddle’s control knob.
But will you choose an electric or a gas griddle?
Most of the tasks in commercial kitchens are accomplished with relatively simple tools: stoves provide a flame for cooking, refrigerators keep food cold, and knives chop.
But one of the key exceptions to this principle is with a commercial kitchen ventilation system. What looks to be a simple box that allows air to escape is, in fact, a complex system of interconnected parts that must operate together for efficient ventilation.
In the harsh environment of a commercial kitchen, it’s critical to rely on an effective hood system to keep the work environment safe and clean, as well as to protect expensive equipment from damaging grease build-up. Thankfully manufacturers now produce ventilation systems that are lighter, more durable, and more able to handle the rigorous demands placed upon them.
Removing the amount of smoke and debris necessary to keep a commercial kitchen ventilation system running is a complex process. There are numerous functioning parts of an exhaust system, beginning with the equipment directly above the cooking surface and running all the way to the roof of the building.
The kitchen is the heart of the restaurant. What comes out of it (and how quickly it comes out) makes or breaks the dining experience for customers.
A commercial kitchen’s layout can determine how smoothly the restaurant functions. When the kitchen is designed strategically, it enables the back-of-house (BOH) team to work efficiently and produce high-quality meals consistently. When the kitchen is put together haphazardly, it can become an obstacle for the BOH team. In a poorly designed kitchen, staff can’t be as efficient because they have to worry about bumping into each other.
A successful commercial kitchen layout is easy to use, meets the restaurant’s needs and enables your service staff to deliver an amazing restaurant experience. Whether you’re building a restaurant from scratch, or have (literally) hit a wall with your current design and need to renovate, you’ll become a commercial kitchen layout expert after reading this guide.
In this blog post you’ll learn:
Asides from providing superb service and food/drink, any café, bakery or takeaway shop owner should also consider the presentation of their store. Seeing is believing, and knowing what’s in stock, visually, can be a determining point in a sale.
Many customers might only be looking for that one snack or beverage to quench their hunger or thirst, so here’s how you can make the best out of your establishment’s presentation and decorative set up.
As New Zealand gets ready to enter level 3 of the COVID 19 lockdown. Residents are rejoicing the ability to pick up their favourite fast-food to satisfy nearly 5 weeks of cravings. Meanwhile, restauranteurs that aren't in the ‘fast-food’ genre are clambering to adapt to this new contactless environment and looking for ways to restart their businesses. For a large number this is still not viable at ‘Level 3’, but for those that are looking to open Tuesday 28th (or thereabouts), here are some ideas to help you out.
The success of your restaurant ultimately depends on money. After all, when your restaurant runs out of it, the doors close. It’s as simple as that. So, the imperative to plan wisely and budget accordingly is essential. And while the focus is often placed on saving money through more immediate strategies such as trimming labour and food costs, there’s another way to proactively start saving: Investing in durable Hayman kitchen equipment. Here’s a closer look at four ways Hayman’s durability-forward products can help you come out ahead.
Many of the products we sell at Hayman Industries are built and constructed from stainless steel, a Hygienic choice that provides durability and longevity. If you’re recently purchased a stainless steel product, congratulations! Now here’s a quick guide to maintaining it.
Stainless steel, with its unique metallurgical composition, is reputed for its unparalleled anti corrosion quality, compared with other metals.
Stainless steel requires maintenance and routine cleaning to look its best, just like any other material, otherwise discoloration may occur.