ChefHero Blog Directory
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.
We’ve done our research and put together a list of the 50 cities with the fastest growing restaurants in Canada and USA. The results will surprise you!
No one will ever say running a restaurant is easy. And one of the hardest parts, owners and managers will know, is keeping costs low enough to make a healthy profit.
ChefHero is a marketplace for the restaurant supply industry. We carefully control access to the market, responding to needs in real-time. We closely curate the buyers and sellers that are allowed on the platform in order to balance supply and demand.
Any restaurant knows that hiring and retaining good employees is a struggle. We’ve put together some actionable strategies to help you hire and retain quality employees.
The restaurant simply cannot run without a staff. But just any staff isn’t going to make your restaurant flourish. You want to best talent possible. Here’s how to find (and keep) them.
Consumers are becoming more eco-conscious. They want green products, sustainable manufacturing and ethically sourced products. Here’s how to turn your restaurant into an eco-friendly space.
What if there was a formula restaurant owners could follow toward success? The answer isn’t quite that simple, but there are still best practices for growth that can be arranged into a blueprint of sorts for your restaurant to follow.
60% of restaurants fail within their first three years of operation. Don’t be on the losing end of that statistic - take a look at these tips to properly leverage marketing strategies for your restaurant.
Whether you’re just starting to price out your dream restaurant or checking on the overall health of your business, there are several metrics you should continually keep track of, to optimize your restaurant’s efficiency.
The key to running a successful, profitable restaurant isn’t the food or the service. It’s the math that makes the business work. Learn how to build a profitable menu.