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There are tons of ways to lose money in the restaurant business, so Staying on top of food, labor, flatware, and other costs is essential if you want to stay in business and remain profitable. While managing food and labor costs is relatively simple, tracking silverware loss can be challenging and frustrating.

Many restaurants have to replace silverware every six months or less, which can hurt your bottom line, but with diligence, you can keep the loss of silverware to a minimum. Here are a few productivity tips for restaurant owners using silverware.

Clean Tables as Quickly as Possible

Having your servers remove plates, cups, and silverware as soon as your guests are finished dining will help prevent these items from being accidentally discarded or stolen, and it makes it much faster to turn your tables for better and faster service for waiting guests.

Separate Silverware From Other Dishes

Separating silverware from other dishes before, during, and after the washing process is essential. One way to maintain organization in the kitchen is by using stainless steel commercial dish tables in your dish room.

Companies like Ultimate Restaurant Equipment, for example, will help your kitchen, prep, and dish areas be organized with suitable stainless steel dish tables that fit the needs of your restaurant and dish area. Employees can separate silverware from other dishes with the proper dish tables to prevent them from being lost or damaged in garbage disposals and trash cans.

Watch for Theft

Theft is a big concern for any restaurant owner. Not only do you have to take measures to ensure food products don't fall victim to theft, but dishes and silverware also fall victim to theft from employees and your guests as well, especially if you have high-end flatware and dishware. An excellent way to prevent theft is to install cameras in your kitchen, bar, and dumpster areas to prevent thefts of food, dishes, flatware, and other items.

Invest in Magnetic Trash Chutes and Lids

When your restaurant is busy, flatware can end up in the trash. Investing in magnetic garbage can lids and chutes can significantly reduce the loss of expensive flatware by catching it on the top and sides before it falls to the bottom of trash cans, eliminating the need for costly replacements. Magnetic trash lids and chutes will also catch other small metal wares, which will help reduce waste and lower costs.

Taking a proactive approach when running and managing your restaurant business is essential. Investing in the right equipment and putting good business practices in place for your employees will save money and keep your restaurant profitable.

Having a fully equipped kitchen is essential for the success of a café. You need to ensure that everything can run smoothly and you can serve customers within minimal time. The kitchen requires several kinds of equipment running from an oven, grill, deep fryer, freezer, sauté pans, baking sheets, etc. When it comes to kitchen equipment, the list is endless. Despite the long list of equipment, there are four major equipment types that are a must-have in your kitchen. Below are a few critical types of equipment your café needs to have in order to thrive.

1. Oven

When it comes to assembling your kitchen arsenal, the oven takes center stage. Ovens come in a variety of shapes and sizes, and the type that your café needs will depend on the kind of restaurant and food served.

When choosing an oven, you must consider its quality, size, and function. Ensure you incorporate the type of food you want to sell by checking out the different ovens available. You can decide to go for a commercial, convention, or a pizza oven, depending on your café needs.

2. Freezer/ Refrigerator

It isn't easy to operate a café without a freezer or a refrigerator. However, it is an essential item in your kitchen since it helps to keep your food fresh. In addition, having a freezer or refrigerator is mandatory when adhering to food safety and health code violations.

You may decide to go for a walk-in cooler or sizeable freezer depending on the capacity that meets your café needs. You can also go for a used stainless steel three-door commercial freezer which is less costly than a new unit. It is important to find a quality freezer the operates efficiently so that your food stays fresh for longer. Utilizing a freezer with an inconsistent performance could compromise the quality of the meals you serve.

3. Kitchen Display System

The kitchen display system (KDS) enables you to operate swiftly, ensuring things are moving effectively. The KDS is usually on a counter stand or mounted to the wall. It facilitates the ordering process because all staff can view their orders on one screen.

Fulfilling orders becomes more manageable when using the kitchen display system. Orders are worked on accurately and on time.

4. Fire Extinguisher

A fire extinguisher is an essential item in any building. When it comes to your café's kitchen, you must ensure you have a fire extinguisher because it is a requirement. It comes in handy in case of a fire and can prevent further fire damage.

When operating your café, you will want to have every piece of equipment in place. When this is not accomplished, you may be forced to compromise. You will have to prioritize and go for the items needed most. The four items mentioned above are a must-have in your kitchen for the smooth running of your operations.

Running a cafe is a wonderful way to make a living. Not only do you get to spend your days in a relaxing environment surrounded by the enchanting aroma of coffee, but you’re also likely to make a decent profit. Americans love their coffee, and it seems cafes will stay as busy in the next ten years as they have been lately. Even if you’re making some good money, however, you can always expand your food menu to increase your profits. Take these tips into account as you add more food items to your coffee shop’s menu.

Aim for Slow and Steady Growth

If you suddenly unveil an extensive food menu, your customers won’t have time to adjust to the change. You’ll also have to make big investments in equipment and staff, investments that might not pay off. Rather than getting in over your head, try adding a few new menu items here and there. As particular foods prove successful, consider adding similar items that are likely to be a hit.

Abandon Items That Aren’t Selling

Being stubborn is never a good idea in the restaurant industry. Don’t stick with a bad idea just because you were once convinced it would work. Sometimes, things don’t catch on for reasons that remain beyond our comprehension. If a particular menu item isn’t selling despite your best promotional efforts, admit the defeat and move on to something else.

Ask for Customer Feedback

When it comes to gauging the popularity of your new menu items, your customers are always your best resource. Don’t be afraid to ask people what they think after they finish their food. They’ll be happy that you value their opinions, and they might even be more likely to become regular customers. Don’t let a bit of criticism get you down, since everyone has unique tastes. If you notice a pattern, however, you should consider tweaking ingredients or changing a menu item.

Use Technology to Aid in the Development of Your Menu

In this day and age, technology makes running a restaurant a whole lot easier. Consider using customized menu software to create unique offerings for your business, and always post your menu to your website where more people can see it. 

By expanding your food options, you can encourage every customer to spend more during their visit. At the end of the year, this could have a major impact on your bottom line.

One of the keys to growing a restaurant business is to make your restaurant stand out. Technology is one of the things that you can use to separate your business from the competitors, and many technological upgrades are necessary just to remain on the same playing field. There are several types of technology that you can add to your restaurant. Here are a few of the more common ones that customers may begin to expect.

Digital POS System

It is estimated that 80 percent of restaurants today have an electronic register system. However, you can use a digital POS system that is even more sophisticated, allowing the customers to make their own orders without the aid of a cashier. While this may not be the best system for every restaurant, it is extremely useful for fast-food restaurants where the majority of orders are the same and require few customizations. As more fast-food chains adopt this new technology, those who fail to upgrade with the times may seem outdated to customers.

Digital Signs

Digital signs have become commonplace in most restaurants in today’s modern world to the point that even many sit-down restaurants are getting them. Digital displays of your menu allow customers to get a view of what you offer without having to commit to sitting down straight off, which is appealing to newer customers unfamiliar with your establishment. Having your own screens in the restaurant also can become an added stream of revenue if you’re willing to sell some advertising space among the slides of your own making. Additionally, you can let the customers know about the loyalty programs and discounts that are available. Today’s commercial TFT LCD displays manufacturing offers a variety of sizes and screen types that can easily be adapted to your restaurant type.

Protected Wi-Fi

While just about any restaurant can offer Wi-Fi at their establishment, many are failing to properly protect their Wi-Fi signals from just anyone getting on and accessing the restaurant’s network. This not only gives them access to the data and devices of other customers, but it can put the restaurant’s private data and devices at risk of hacking as well. If you aren’t interested in making Wi-Fi a major offer for your customers, then make sure to encrypt the Wi-Fi network that your restaurant uses for business separately from those of the customers. If you wish to offer your customers a secure line to access Wi-Fi themselves, then you can offer then encrypted, limited access on a separate customer network line.

The right technology will help enhance your business. It can also help keep customers coming back to your business. You can invest in a digital POS system and digital signs. You may also want to purchase Bluetooth Temperature Sensors. Additionally, it is a good idea to have Wi-Fi in your restaurant.

Chain restaurants have loyal patrons, a well-refined menu and name recognition. Many have large marketing budgets and are visible on TV, the Internet and billboards. In many markets, these restaurants are the primary competitors for privately-owned restaurants. Regardless of whether you are launching a new restaurant or you are struggling to bring customers into your established venue, you understandably need develop an effective strategy to compete with popular franchises and chains.

Offer Unique Menu Options

While well-known chains and franchises have popular menu items that may be heavily advertised, you have the unique ability to offer menu items that may be more specialized. For example, regardless of whether you run a coffee shop, a steakhouse or another type of venue, you can source ingredients locally and give your entrees and beverages catchy, locally-inspired names. By doing so, you appeal to the community in a way that chains and franchises cannot. You also have the flexibility to adjust your menu seasonally.

Book Local Entertainers

Many people enjoy being entertained while they eat or drink, so bringing in local talent for life performances is a wonderful idea. For example, a solo musician may perform for a few hours at a local coffee shop, and a larger band may perform on an outdoor patio during Happy Hour. When bringing local entertainers into your venue, ensure that their music is well-suited for your ambiance and clientele. Other entertainment ideas for casual venues include open mic night and amateur comedian events.

Focus on Ambiance

In addition to using these thoughtful strategies, update your ambiance so that it appeals to the local community. For example, feature artwork from local artists on the walls, or use photographs of famous landmarks for wall art. Incorporate colors, furniture styles and materials, patterns and other decorative elements that your area is known for. Lighting and music should also be well-suited for the environment and your clientele. When your restaurant or café has a memorable personality that targets local patrons, they may immediately feel connected to your establishment and may remember it later when they are trying to decide which venue to dine at.

At first glance, it may have seemed as though your restaurant had a distinctive disadvantage in the marketplace compared to well-known franchises and chains. However, when you apply these strategies to your privately-owned venue, you may gain a competitive edge and make your venue a preferred option for local diners.

The position of your Coffee Machine can make or break your business....

Coffee Machine Setup - New Cafe and Restaurant Business Owners

A good blog read for Baristas and New Baristas in training, 

Includes content and information about everyday Coffee Machine Accessories which a Barista uses and requires,

View Blog here ------->

My Latte Pitcher jug preference - What kind of jug I prefer to use in the workplace

What kind of Milk Jug/Pitcher do you like to use?

If you’re considering running a cafe or coffee shop, or just wondering how to make your existing operation even better, there are a number of maintenance tasks you should keep in mind to ensure everything runs well. Benefit your business with basic maintenance.

Exhaust and Appliance Cleaning

Among the more forgettable tasks to consider when running a cafe or coffee shop is the need to clean your larger appliances and exhaust system. Dirt, dust, and grime can sneakily build up slowly over time, and with each come undesirable consequences. For instance, a buildup of dust in an exhaust fan could potentially render the system unusable. When it comes to aesthetics, there’s nothing quite so unappetizing to a customer as a film of yellow, sticky oil residue covering every inch of the oven, or an inch-deep layer of dust on top of the bean grinder.

Plumbing

In cafes and restaurants alike, there is just about nothing worse than having to deal with a flooding bathroom or a backed up kitchen sink in the middle of a rush. Efficient and well-maintained plumbing is widely recognized as a highly important component of restaurant upkeep. In fact, New York City’s department of health lists proper plumbing as one of the keys to receiving an “A” grade in its pamphlet titled “What to Expect When You Are Inspected.”

Replacing an Old Hot Water Heater

When running a coffee shop, ditch the clunky, inefficient water heater from 1983. Without question, you’re going to need a constant, reliable source of hot water for your business. By purchasing a more recent and efficient model of hot water heater from a plumbing repair company, you’ll have the production levels you need without having to worry about the unit dying in the middle of brunch service.

Outdoor Maintenance

Make your establishment welcoming. Think about what your business looks like from the outside, and try to consider whether you would consider visiting if you were the customer. Basic landscaping and enticing signage can each help to promote an accessible atmosphere. Also, keeping items like benches, trash cans, and tables clear from the doors of the building help make the entrance convenient and accessible.

The above list is certainly is not exhaustive. When considering what maintenance to perform at your cafe or coffee shop, be creative and do your best to include tasks to benefit both the consumer and the efficiency of your business.

PRIORITY DISTRIBUTION

Social Media Club Portland (OR) hosts Paul Barron, Publisher of Fast Casual Magazine and the USARestaurant Industry's "Most Influential" Social Media Voice.

Paul's presentation, "Web Era 4 - What It Means to Restaurants" is a must-hear for Portland restaurant professionals/owners and publicrelations/social media service providers.

Less than 10% of USA restaurants have even begun to embrace the social web - here is the opportunity to get leading theory from the tophospitality social media thinker in North America.

Paul Barron, with over 52,000 Twitter followers, was rated in July 2010 as the top social media influencer in hospitality in the USA by Restaurant Reality Check Blog. Publisher of Fast Casual Magazine and Social Coco Blog, Paul is actively engaged with the boards of both the National Restaurant Association and Share Our Strength.

It's our distinct pleasure to welcome Paul to speak to the Pacific Northwest hospitality and public relations/marketing/social mediacommunities at Social Media Club PDX.

Event Details:

Registration is open and underway, limited to under 100. Register here at EventBrite.

Paul Barron: "Web Era 4 - What it means to the restaurant industry"

As a leader in the new restaurant, technology and social media era and also as the founder of Fast Casual.com and QSRweb.com

Change Agent has often been my moniker and I welcome it with open arms. As a Publisher and new media maven I have spent the past 16years developing online media to build brands and amass audience. Ibelieve that change is the one thing that is always constant. I feelfortunate as a founder of many blogs, podcasts, viral video and socialmedia platforms. Each of these experiences has helped me to be on thecutting edge of every new media push since the first web page by TimBerners Lee in 1992.

As an expert in understanding the evolution of digital media over the past 15 years, I can say I am one of the elite in Social Media inall sectors of business and continue to grow and understand thismassive shift in communication.

As a trend watcher I have had a chance to be part of the biggest shift in consumer restaurant interaction in the history of therestaurant business. In the mid 90's I began tracking and defining the Fast Casual restaurant segment that has grown to more than a 40 billion dollar contributor to the half-a-trillion restaurant business.

As an early adopter, consumer science master, programmer, designer, social creator and best of all a student of the actual technology that drives the weband this entire new media craze, I understand what it takes to create adigital footprint and develop a social brand in today's online world.

I am happy to talk to your brand; group or company on how new media can change the way you do business.

McMenamin's Lola's Room at the Crystal Ballroom

The little sister of the historic Crystal Ballroom, Lola's Room is located on the second floor, directly below theCrystal. If you're a fan of DJ'd dance events, raging local rockshowcases or intimate seated performances, then take a moment andbookmark this page.

The navigation menu at left is your roadmap to Lola's Room and the other offerings at the corner of 14th %26 Burnside. Check out what'scoming up on the Events Calendar, discover how to let us host your nextparty, or simply investigate our brewery, artwork and history.

A night at Lola's Room should always include a stop by Ringlers Pub or Ringlers Annex, where there's usually a vibe to fit your mood -- great pub fare,inspiring beverages, engaging conversation, a good pool game, a rowdyparty, or a groovy DJ in a dimmed and quiet setting.

August 11th from 5 to 9 pm. Cash beverage/pizza by the slice bar.

Giveaway Schwag

• Gift certificates to weekend cooking classes at Oregon Culinary Institute.
• $25 gift certificate to Scratch in Lake Oswego (Chef Warner is competing on Iron Chef in August 2010).
  
• Five 12oz bags of premium roasted coffee from Water Avenue Coffee/American Barista & Coffee School in Southeast PDX. Retail value 12oz bag $12.
• Two tickets to Foodportunity Portland on September 13th at the Heathman Hotel.

More schwag coming!

I've become really fascinated with how small independent businesses can take advantage of emergent social web tools. Much of my professional experience has been in the non-corporate world (except for Ritz
Carlton, Hyatt, GTE Sprint, and some early career positions);
independents generating less than $5 million in annual revenues.

The growth challenges posed to independents are, I believe, much more difficult than that for larger organizations. With larger organizations comes economies of scale. The independent organization manager has so
many more hats to wear and not nearly the time or educational resources
available.

How can these organizations take advantage of the new tools of the social web? The social web research firm Wetpaint/Altimeter found that organizations with total social media engagement were able to grow their
businesses by 18%. It's no secret that the social web offers
organizations opportunities, but these players aren't able to afford the
market rate for social media strategists and community managers
($100/hour and $60/hour respectively).

**Please do not think you can conduct good social media by hiring a kid with a large Facebook account - that will FAIL miserably.

How does an independent restaurant, inn or coffee house effectively compete against the multi-units in social media? This question has been rattling around my brain for the past six months and I think there is a
minimum of three answers:

Do It Yourself. Doing it yourself offers the operator complete control. It also means significant time in learning effective strategies, tools and methods. In addition, it means significant time
involvement in maintaining your social media activities (production,
distribution, monitoring, engagement).

Outsource To A Large Firm. Outsourcing to a large firm can be attractive because of the automation offered in distribution, monitoring and analysis. In addition, you don't have to invest time and money in
learning effective strategies, tools and methods. The disadvantage is
that your organization will still have to do the content production and
the engagement, requiring your time and attention.

Hire A Small Professional Creative Company. I posit that this is the best option for the independent small business. The creative company brings all the resources for production, distribution, monitoring and
engagement - crafting and executing a sound and highly individualized
strategy. Time requirement for the organization is minimal, requiring
meeting in person or through technology for the creative professional to
gather some raw content and give reports/feedback. It's personal and
accountable.

I'm going to forecast here that 2010 will be the year we'll see an explosion of small creative social media providers catering to small business. Market rates will be reasonable, ball-parking in the $500 to
$1000 per month range. With small business being the backbone of the
American economy, I believe these social media providers will become the
norm.