Why Soup is a Must-Have on Your Restaurant Menu

Why Soup is a Must-Have on Your Restaurant Menu

by | Dec 30, 2016 | Business Toolkit, Management

When it’s cold outside, everyone loves a hearty soup, but surprisingly, lots of people want their chili or lentil soup in the summer too. And for those who don’t…a refreshing cold summer soup like gazpacho or cold cucumber soup is just the thing.

Yes, soup is for you! It’s elegant, nutritious, exciting, calming and cost-effective for everyone all year ’round. In fact, you should have at least one soup, preferably two or three or more, on the menu every day of the year. Here are ten reasons why we think so.

1. Soup is really easy to make and mistake tolerant

What could be easier than throwing a bunch of plum tomatoes into a large pot, adding a little extra virgin olive oil, salt and hot paprika, cooking, pureeing in a high-powered blender and throwing in some basil to chop at the end? If a soup is too liquidy, various thickeners, including cooked, mashed potato, will thicken it right up. If it’s too thick, water will fix it. How can you go wrong?

2. Soup reduces food waste

It’s a great way to use up leftovers or surplus ingredients. It’s a great way to use that overload of inexpensive seasonal veggies coming in from farmers’ markets or local gardens and farms. With food waste at 30-40 percent, it’s a huge issue in the U.S. and around the world. Chefs have an opportunity to lead the way in reducing hunger and environmental impact by demonstrating their know-how in using potential food waste to make delicious soups.

3. Soup reincarnates

Didn’t finish a soup today but want to change it up for tomorrow? Make your leftover soups part of a great new and different soup. You’ll come up with surprising new combinations and flavors.

4. Soup is cost-effective

Soup is one of those items that costs little to prepare and allows room for a nice profit. Spending $5-$10 on a 3-gallon pot of soup if you charge $5/cup…well, you do the math. And your customer will appreciate enjoying something substantial for $5, especially if you throw in some whole grain bread sticks or crackers and a pleasant environment.

5. Soup is where creativity shines

Because soup is easy, and because soup is mistake tolerant (also read: flexible), and because you can use leftovers or leftover soup in new combinations…and well, just because…soup gives you a chance to create some exciting, even surprising, new tastes.

6. Soup is comfort food

People will come back often if they know they can expect a great bowl. Some of us love tradition. We find something we love, and we make a ritual out of it. These rituals make us feel comfortable, secure, connected. Be sure to choose some well-known kinds of soups, substantial soups that resonate with your customers. Have a soup of the day as well to satisfy the palates of those who want a new adventure every day. But have those traditional daily soups that other customers will love and want to make part of their daily ritual.

7. Soup is healthy

Remember waterless cooking to preserve the nutrient content of veggies? Soups involve cooking in water, but all the nutrients stay right there along with the thickened water that makes up your soup. Science tells us that the best foods for human beings are grains, legumes, seeds, fruits and veggies. All of these are premium ingredients for fresh, delicious, substantial soups. Make them fresh, make them delicious, and they will be the healthiest thing your customers eat all day.

8. Soup is a great vegetarian or vegan option

Every day it seems there are more people looking for vegetarian and vegan options. Not every restaurant or eatery is prepared to go full-veg, but soup is an easy and satisfying option for any veg-person. Who doesn’t love a great lentil soup? There are so many ways to make to create healthy options for your guests.

9. Soup is an easy carry-out even if you’re not a carry-out kinda place

Some places keep beautiful display refrigerators with several soups in them. Some sell to other locations. Some serve up soups to seated customers but also have them available to customers who phone in for a quart or two or more. It’s an easy way to extend your possibilities and let people know how delicious your food is even if they don’t come in for a full meal.

10. Soup is something you can serve for more than one meal or even one day

Unlike those wonderful custom-prepared meals you serve up to your customers each day, you can prepare a soup at the beginning of the day. Then have it available all day, and serve it again the next day and even the next, still tasting just as good, sometimes even better.

Oh, and if you really just can’t think of anything to do with a boatload of extra soup…your local shelter will happily receive it as a contribution. So gear up, assemble your files of souper duper soup recipes and some pots, and start souping it up. Your customers will love you for it, and so will your bank account. 

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Pop-Up Restaurants: The Pros And Cons

Pop-Up Restaurants: The Pros And Cons

by | Dec 21, 2016 | Business Toolkit, Management

A pop-up restaurant is kind of like the culinary world’s version of a military deployment. The eatery is set up in some sort of non-traditional location, perhaps with a bit of jury-rigging that is within the bounds of the law and safety standards, and is meant to only be there for a short time or to only serve meals sporadically. Meant primarily to promote a chef or their restaurant, they are also sort of like an individualized (and more ambitious) version of the stands set up at a food festival.

The pop-up restaurant can potentially set up anywhere it can operate legally and safely. They’ve been found everywhere from the roofs of city buildings to the inside of barns. Existing restaurants are generally the easiest choice, as all the necessary equipment is on hand, and the hosting restaurant can additionally get some cross-promotion buzz going.

They also do sometimes find themselves on the wrong side of the law. This is especially true of those set up in private homes, which are almost never zoned for such things. If they “pop up” just for one night, however, there’s very little chance of a law enforcement response unless something goes horribly wrong. The ones that operate out of a residence on a regular basis usually maintain an erratic schedule, shared by word of mouth among only a relatively small group of trusted friends and acquaintances, and only the most popular or careless get noticed by the local Health Department. A bigger legal danger comes in the form of serving alcohol without a license. In some areas, this can be side-stepped around by having diners BYOB, but this isn’t always a safe legal defense.

The big appeal of the pop-up is the relatively low cost to get going.

Assuming one is going the entirely legal route to promote their work or build interest in starting a more traditional restaurant, the big appeal of the pop-up is the relatively low cost to get going. Due to the transitory nature and usual lack of a full kitchen, the menu of the pop-up restaurant is almost always limited to a few dishes. Of course, the dishes will be something very unique or original to heighten the sense of being part of a special event, usually with the chef showing off their personal best dishes.

POP-UP PROS

  • It’s a relatively inexpensive way for a chef to get their name out and start getting people familiar with their work or helping them to establish themselves in a new area.
  • It’s also an inexpensive way to do a “test kitchen” of sorts that is detached from an established restaurant. New menu items can be introduced and experimented with while keeping them disassociated from the restaurant until there is certainty that they will work.
  • Chefs from different restaurants can cook together, which is not only great for a one-off event that patrons get really excited about, but also provides them with an opportunity to share some knowledge and technique.

POP-UP CONS

  • These are not great money-making operations. Even though diners are willing to pay good money to be a part of a pop-up if the right buzz is generated, the cost will be offset by the need to have a full staff to really make a good impression. A pop-up restaurant should be looked at more as a promotional measure that the chef can break even or only spend a small amount on rather than a way to bring in extra income.
  • There’s a pretty hard cap on the number of people that can be present, and you’ll often find there’s more interest than you can accommodate.

A pop-up restaurant should be looked at more as a promotional measure that the chef can break even or only spend a small amount on rather than a way to bring in extra income.

Our conclusion? Pop-up restaurants have been popping up for a few years now, so the trend isn’t entirely fresh, but it does seem to have strong legs so go for it as long as there’s good promotion and people are actually interested in the concept.

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Implementing Responsible Alcohol Service in Your Establishment

Implementing Responsible Alcohol Service in Your Establishment

by | Dec 19, 2016 | Business Toolkit, Management

Each state regulates alcohol — from its manufacturing, to selling, and the actions resulting from its use. This includes assessing the liability of any violations. If you serve alcohol in your restaurant, it is important that you and each staff member are aware of the laws, rules, and best practices in your state. Serving alcohol involves many risks. 

The failure to act responsibly may result in fines, loss of your liquor license, increased costs of insurance, or even imprisonment. Ultimately, it could result in losing your business.

Consequences of Serving an Intoxicated Guest

In almost every state, it is illegal to serve alcohol to an intoxicated person. There are numerous types of liabilities associated including criminal, administrative (liquor control commission), and broad civil liabilities via the Dram Shop Law. Therefore, it is imperative that you develop specific policies that ensure the responsible serving of alcohol in your establishment. This includes having a clear concise process for the difficult situation of denying service to an intoxicated guest.

Alcohol Awareness Training

Most liability insurances now require that all members of a restaurant, bar, or tavern staff undergo this type of training. Additionally, it is important because it helps underscore the importance of responsible service as well as the consequences of failing to do so. It also provides bartenders and servers with a factual base that enables them to make informed and often difficult, service related decisions with confidence. In addition to outside training, it is important that you have internal policies that define what to do when faced with these judgment calls.

The failure to act responsibly may result in fines, loss of your liquor license, increased costs of insurance, or even imprisonment.

Situational Awareness Training and Empowerment

Each member of your staff, no matter if they serve alcohol are important in the success of these policies, as often situations like these can be prevented. Train your staff to be observant. They should be listening and watching what is going on in your restaurant. Encouraging them to use their best judgment, empower each staff member to report any person or group they believe may present a problem. This is the best opportunity you have to prevent an incident from occurring. Once a report has been made, that is the time to have a manager or the owner drop by the table, speak to the patron, further assess the situation, and perhaps intervene.

Other Preventative Measures

  • Servers and bartenders keep track of how many drinks have been served.
  • Don’t serve drinks ordered for someone who is not yet present. As this person could already be intoxicated or perhaps even underage.
  • Have a visible authority presence in the bar area. This could be security or management.
  • Have signage posted with your policy

…it is important that they have the trust and support of management.

Tips to Refusing Service to an Intoxicated Patron

Because this is a judgment call that servers and bartenders are in the best position to make, it is important that they have the trust and support of management. Having a written policy that outlines the process is also helpful. These factors make it easier for them to exercise good judgment of how and when to refuse service. Robert Plotkin, founder of Bar Media offers the following advice on how to cut off an intoxicated guest.

  • When in doubt – don’t serve- Make this your policy. Because of the potential liability, isn’t it better to err on the side of caution?
  • Keep it simple- In the fewest words possible, explain that as a matter of policy, you will not be serving any more alcohol.
  • If possible, be discreet- There is no need to cause a scene that may embarrass the patron and potentially provoke an incident.
  • Utilize tact and diplomacy- Avoid using inflammatory language, disapproval, or criticism.
  • Remain firm- Once you have committed to this decision there is no turning back. To do so would undermine your credibility and authority.
  • Keep everyone in the loop- Notify the other staff and servers so that they do not mistakenly serve the guest additional alcohol.

For general precaution, management on-duty should be notified to take any further action needed, allowing the bartender or server to resume their regular roles. Management should determine whether to offer and arrange alternate transportation for the patron.

Keeping the patrons safe from harm and your establishment safe from liability is a job that falls to every employee. Knowing when and how to cut off an intoxicated guest is a judgment call often left to the bartender and servers. It is sometimes awkward and difficult, however, with proper training, guidelines, and internal support it can be accomplished with dignity and tact. 

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How to Work Your Way Up and Climb the Restaurant Ladder

How to Work Your Way Up and Climb the Restaurant Ladder

by | Dec 16, 2016 | Career, Management

Many of us have been presented the opportunity to move up to management in a restaurant. Some seek it out, while others seem to kinda just stumble into it. Regardless, the reality is that the opportunity does exist for those who wish to pursue it further. Every restaurant has their own process, some being more formal/professional than others. Here are a few pointers for anyone who is working in a restaurant and has entertained the idea of becoming a manager.

Use your voice

Restaurant management is constantly looking at their staff to identify who should be approached about a leadership role. If you are wanting to move up the ladder, then that should be communicated at the very beginning. Have a conversation, be it in the interview process or at some point during training. It also helps if you communicate it to the right person, i.e. the GM, Chef or Owner. Don’t worry if you seek a management role later in your tenure, just don’t expect anyone to be able to read your mind.

Take every opportunity to refine your talents and expand on your skill-set.

Become a trainer

Trainers are the staff leaders of the restaurant and are usually the people that are the most knowledgeable about product and service. They are also who the management team goes to for feedback and suggestions. If you are wanting to be taken seriously as a true leader within the restaurant, this is a role you must obtain and perform well in. Being able to work with new staff not only helps them learn, but it also allows you to develop your skills as a teacher. Think of trainers as the “elders” of the tribe, they are the ones that pass on the traditions and culture of the company. 

Lead by example

Nobody likes someone who is a know-it-all or is bossy, so don’t be that person. A true leader leads by example and sets a positive tone for others to follow. Whether you notice it or not, people are looking at you to see how you react in different situations. Keep a calm and cool demeanor during high-stress moments and lend a helping hand when needed. You don’t have to be everyone’s friend, but they have to know they can count on you when the going gets tough. If you cannot be recognized as a leader amongst your peers, don’t expect it later when and if you enter a management role.

Think of trainers as the “elders” of the tribe, they are the ones that pass on the traditions and culture of the company.

Develop professionally

Take every opportunity to refine your talents and expand on your skill-set. Being a leader is difficult, even for those who have “natural” ability. A lot of companies will offer training throughout the year or will even pay for classes or certifications that help you grow professionally. Often being the boss just means you have been deemed the one responsible for everything, which is a heavy burden to bare. In order to make a real impact, you must bring more to the table. How’s your wine knowledge?  What areas of the restaurant are you most unfamiliar with? Identify where you can improve and seek out ways to do so.

Obviously, there are multiple ways to move up the ladder and many different routes can be taken. These are just a few methods we suggest utilizing to move up the ranks. It is a totally different scenario for one to be hired into a management role as opposed to someone working their way up. For people without management experience, working your way up is the best option. Head to our job board to see what entry-level opportunities await you or if you already have a management background click here. 

 

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7 Ways to Make This Summer Your Best Hiring Season Yet

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While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

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6 Signs That You Should Quit Your Job

6 Signs That You Should Quit Your Job

Staying in the same job offers comfort and consistency, but many workers outgrow their position, lack room for advancement and miss out on potential career opportunities. Could this be you? Read on to find out the 6 Signs That You Should Quit Your Job!

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Why Your Restaurant Should Focus on Kids (Hint: To Increase Profits)

Why Your Restaurant Should Focus on Kids (Hint: To Increase Profits)

by | Dec 14, 2016 | Business Toolkit, Management

Want to increase your restaurant’s bottom line?  Consider making your eatery kid-friendly. According to Bloomberg, Americans’ spending on dining out has outpaced their spending on groceries for the first time. This includes parents taking their children out to eat in restaurants. With dining out becoming more popular, catering to families makes financial sense. Kids might not eat as much as adults, but making your restaurant kid-friendly can increase your overall volume.  

Include a Variety of Kids’ Options on the Menu

Recent surveys by the American Culinary Federation show that healthy, locally grown menu items are a top choice when eating in a restaurant. This applies to parents as much as anyone else, particularly when they read news stories about the dangers of childhood obesity. Offering healthy menu items for children does not mean that you have to ditch the hot dogs, French fries and macaroni and cheese, but it does mean that adding items like sliced fruit, whole grain bread, low-fat milk and lean meats are a good idea. Parents are more likely to return to a restaurant where they know that they can feed their kids a delicious healthy meal.

With dining out becoming more popular, catering to families makes financial sense.

Pay Attention to Service

Remember that kids are customers, too. They should not just be an afterthought. Respect all customers, regardless of age. Warmly greet parents with children in tow and give them a larger table so that they have room to store all of their gear. A larger table also gives parents room to move items out of kids’ reach if necessary. If appropriate, ask the parents if their kids would like a high chair or booster seat.

Children, depending on age, want to be treated like adults and appreciate being asked directly what they would like to order. Serve kids’ meals quickly, even if the adult food is not ready. Parents very much appreciate speedy service. Show flexibility when it comes to food items, since many children these days have food allergies. Be ready to offer substitutions and give information about food ingredients if needed.

  • Make sure every bathroom has a changing station. Put a short stool under the sink so that children can stand on it when they wash their hands.
  • Offer an online menu. Parents appreciate knowing what options are available for their kids ahead of time.
  • Have kids-eat-free days. Offer a free child meal for every adult meal purchased. This is a simple way to attract more families.

Ensure that Children Have Plenty to Do 

Children become bored easily and quickly. Ensure that they have plenty to do while waiting for their food to keep them from acting out. Provide child-friendly appetizers, paper tablecloths, coloring books and crayons. Make the menus colorful, entertaining and even interactive. They might have a word search game, a crossword puzzle or a fun worksheet on the back. You can also hand these out to kids and their parents while they wait for a table.

Remember that kids are customers, too.

Consider creating a kids’ corner. It should be a place that is visible from every angle in the restaurant so that parents can see their kids at all times. Add pillows, coloring books, drawing papers, Lego blocks, reading books and other kid favorites to give children a place to play while waiting for their meal. While these areas can often be tedious to manage, they serve as great ways for parents to offer their kids distractions when patience runs short. Rotate the toys out to avoid old ones getting grimy.

Making your restaurant a child-friendly place takes a little work but is worth the effort.  Parents will appreciate it, and children will, too. They might even become lifelong customers.

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Restaurant Minimum Wage – What Now?

Restaurant Minimum Wage – What Now?

by | Dec 12, 2016 | Business Toolkit, Management

The Colorado Restaurant Association has been doing great keeping us all up to date in regards to Amendment 70 and how that affects our industry, here is the latest new brought to you by our friends at CRA.

Regardless of how you felt about Amendment 70 (Colorado’s minimum wage ballot initiative), most of you will be impacted by it. We have received many questions from our members about how other restaurants plan to react.

First, to clarify, Amendment 70 is a constitutional amendment that increases Colorado’s minimum wage to $12/hour and the tipped wage to $8.98/hour by January 1, 2020. The passage of this amendment raises Colorado’s minimum wage as follows:

  • January 1, 2017: $9.30/hr. Tipped Wage = $6.28
  • January 1, 2018: $10.20/hr. Tipped Wage = $7.18
  • January 1, 2019: $11.10/hr. Tipped Wage = $8.08
  • January 1, 2020: $12.00/hr. Tipped Wage = $8.98

After that time, wages will increase annually according to the Boulder/Denver/Greeley CPI. They will not decrease in the event of a recession.

What are restaurants doing to cope with these increases?

Each of you will have to determine the right mix of how you will manage this increase. When we surveyed our members on a similar increase in 2015 they responded as follows:

  • 89% will increase prices
  • 72% will reduce hours for employees – ex: keep a smaller staff for traditionally slower times
  • 71% will reduce # of employees – Some restaurants have told us that they are eliminating bussers or runners for example
  • Some may decide to add a service charge
  • Some have mentioned trying tip pooling as a way to help with pay equity

What is a service charge? What is a tip? What is a tip pool? How can I use them legally?

Under both Colorado and Federal law any charge that is automatically applied to the bill and the customer must pay, even automatic gratuities for large parties, is considered a service charge. There are very distinct differences between tips and service charges, here are just a few.

Tips:

  • Are given freely from the customer to the employee, where the customer, in his/her sole discretion, decides whether or not to tip and how much belong to the employee, not the restaurant
  • Management cannot direct the use of that money
  • Sales tax is not applied to a tip

Service Charge:

  • Is anything automatically applied to the bill
  • Is considered revenue of the business
  • Management can determine how the money will be used
  • Funds can be given to the employee but must be done through the payroll system
  • Any money given to the employee from the service charge cannot be counted towards a tip credit
  • Restaurants must collect appropriate sales tax

Tip Pool:

  • Employers may run a tip pool but they must comply with certain requirements
  • The employer must provide written notice to all employees who will be participating in the tip pool prior to their participation
  • Only employees who customarily and regularly receive tips can participate in the tip pool. According to federal law, servers, counter personnel, bussers, and service bartenders can clearly participate.
  • Those that can’t participate are owners, managers, supervisors, janitors, dishwashers, chefs, cooks, and food prep personnel
  • If you are thinking about organizing a tip pool, please contact the CRA to ensure you are administering it correctly

Is there a chance that we can correct the flaws with amendment 70 by altering the tipped wage or adding a learning wage?

We believe that to be nearly impossible. Only one time in the last 100 years was something added to our constitution and later removed – prohibition. In order to change the constitution – as we saw with amendment 70 – we would need to raise millions of dollars just to get it on the ballot – and another several million to educate the public.

For this issue – many of our members who were adamantly opposed to it didn’t give to the campaign to defeat this. Meanwhile, the unions who initiated this have very deep pockets and would fight it heavily.

Going forward…

While this will be a difficult adjustment for a lot of businesses, it is what it is and those who have already started the process will be ahead of the game. It is always a struggle to balance the cost of doing business and providing a fair and liveable wage. We want our staff members to have a good quality of life, but we also want to make sure our doors are open to do so. These are interesting times right now for the industry and despite it all, we will go forward.

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