ChefHero Blog Directory
Setting menu prices for your restaurant takes a lot more effort than calculating the cost and sale price of each item. Here’s how you can maximize your profits while giving your guests the best possible value.
At restaurants, great customer service is an expectation. What you should be striving to offer your guests is more than that: excellent hospitality. Here’s a list of small changes you can make to provide best in-class hospitality to your guests.
As more and more restaurants are diving into big data, you need to start using yours to keep up. Here are some tactics that will help you collect, analyze and use data that can take your marketing game to the next level.
If you own or operate a restaurant, food waste is eating into your profits. Food waste also has social and environmental impacts. Learn more about the simple steps you can take to reduce the amount of food waste you produce in your restaurant.
Whether you already have a POS and are looking to upgrade, or you’ve been running your restaurant manually and are ready to take your first step into restaurant management technology, there are some things to keep in mind when making your decision.
Diners are going back to the basics, and that kind of local, clean cuisine is what they want. Restaurateurs need to follow that trend if they want to bring in the most customers. Diners are making it clear that yes, they do care about fresh ingredients. Here’s how to give them the clean, local flavors they’re asking for.
No matter how you feel about surveying your dining room floor only to see a sea of customers buried in their devices, there are upsides to our need for connectivity. Namely, you can use wifi as a marketing secret weapon for your restaurant.
To celebrate Bondi joining the ChefHero family of trusted supplier partners, we wanted to present an exclusive deep dive into the company’s history. Learn how their 40 years of expertise has built one of the most respected, innovative produce supply networks in Canada.
Big data is starting to play a crucial role in how restaurants are targeting and marketing to customers. This post dives into how you can leverage big data to bring in the big bucks.
Running a restaurant can be an absolute roller coaster. Here are some challenges that most restaurant owners or managers are going to encounter at some point, and ways to overcome them.
Expansion can be one of the biggest decisions a restaurant owner can make. Learn about whether or not you’re ready for expansion and the steps to get you there.
Losing a front-line employee costs a restaurateur $5,864 on average. Learn about why the turnover rate is so high in the restaurant industry and how to decrease it at your own establishment.
According to Restaurant Hospitality, industry waste amounts to a cost of around $25 billion every year. Working to prevent food waste can cut an individual restaurant’s costs by 2 to 6 percent.
From the kitchen to the service staff to the bar, the waiting area, the host and the guests, there’s a lot to fit into a space. That’s why it’s so important to make the most of your floor plan, maximizing the space you have available and striving for maximum productivity within it.
While a chef’s work heavily involves technical skills in the kitchen, being a good manager means learning a host of “soft” skills — things like clear communication, listening, delegation and leadership.
Diners eat with their eyes first, and that’s what makes Instagram a vital marketing tool for restaurants. Learn about how you can build up your restaurant brand with Instagram.
Danny Meyer is the author of “Setting the Table,” a book that should be required reading for any restaurateur, aspiring or established. Meyer’s book will change the way you think about running a restaurant. Here’s how.
Creating the right tipping structure for your establishment will require knowing all about tipping in your industry, which includes knowledge of minimum wage, living wage, customers’ tipping habits, common tip-out procedures and more.
Will your restaurant be one of the 60 percent that fail in the first year? Or one of the 80 percent that fail in the first five? If you’re worried your restaurant won’t succeed, it’s time to start asking yourself some hard questions to get to the bottom of why.
Welcome to the age of customer service. More and more, consumers are choosing where to spend their money based on where they get the best service. Excellence isn’t a nice surprise — today’s diners expect it, and to compete, you need to deliver.
Crafting an inspiring mission statement takes time and care. But with the right tools and approach, you can get it right.