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PRODUCTIVITY
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Below are some helpful tips from Rubbermaid's in-house
productivity specialists as well as other experts in our
field. Check back often as we are constantly updating this
section of the website. Also, if there's a particular topic
you would like to see us cover, let us know.
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Zen and the Art of How Thoughtful Back-of-the-House Design Brings Front-of-the-House Harmony and Success
Ever been to a newly-opened restaurant - let's say a Mexican-themed one in a restaurant space that you vaguely recall as being a Chinese restaurant just a few months earlier? You look around the dining room and see what appears to be a Mexican theme, with the typical red, white and green paint scheme.
Top Ten Ways To Protect Your Reputation
1. Give them nothing bad to talk about. Create procedures and training programs that ensure sanitation, quality and the best possible restaurant experience.
Diffuse Ticking Time Bombs through Inventory Control
From delivery truck to dry or cold storage to prep area to kitchen to dining room, food makes quite a voyage through your restaurant. It's a trip that must be monitored to ensure maximum profitability and cost controls as well as food safety and reputation management.
The Four-Hour Scramble: Catered Food Safety on the Road
Perhaps you've never equated packing and transporting your catered food with doing the same with your luggage and beach chairs for vacation, but there are some similarities. Oh, yes, there's one additional challenge, though, once you've wedged everything into your catering vehicle - the clock and the art of planning ahead.
Portion Control, Profitability, and Mr. Scrooge
Dave Ostrander, the "Big Dave" for 25 years at Big Dave's Pizza & Subs in Oscoda, Michigan, offers consulting services nationwide with regards to profitability in foodservice. He's created what he calls the Portion Control Triangle to help keep quality up and costs down in his clients' businesses.
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