Ghost kitchens have been making quite a splash in the restaurant industry for the past few years. This new trend, however, is not something to be feared — quite the opposite, in fact. Ghost kitchens present
opportunities for aspiring restaurateurs to get involved by making it easier to enter the market and
minimizing risk. Established restaurants are also jumping on this opportunity to stay nimble in a fluctuating market. Here, we’ll go over what ghost kitchens are and what implications they carry.
When a family walks in and sits down to enjoy an amazing meal at your restaurant they don’t get to see all of the behind-the-scenes action taking place that makes it all possible. With all of that action comes risks that must be properly controlled to keep the service on track for success.
Restaurant food waste is a major problem in the United States. In fact, a study by the Food Waste Reduction Alliance found that 84.3% of unused food in U.S. restaurants gets thrown out, while 14.3% is recycled and 1.4% of food is donated. Aside from the negative environmental impact that food waste has on our planet, restaurant food waste also accounts for lost – but much needed – revenue for restaurant owners. It’s more important than ever to focus on reducing food waste and increasing efficiency. Here are the top areas to help prevent unnecessary loss.
The “2018 Global Study on Occupational Fraud & Abuse” from the Association of Certified Fraud Examiners (ACFE) found that the typical organization loses an estimated five percent of its annual revenues to occupational fraud. In that same study, the ACFE found that the median loss caused by occupational fraud was $130,000. This is a loss no restaurant or bar can afford.
Restaurants and commercial kitchens are filled with equipment that have the potential to cause injuries such as crushed or maimed hands, severe burns, and more. Workplace accidents happen all the time – over 5,000 people died while on-the-job in 2018. This is why organizations such as the Occupational Safety and Health Administration (OSHA) were created: to prevent workplace injuries by improving conditions and safety regulations. One of the most vital workplace safety requirements is machine safeguarding.
Visit our Risk Control Library for additional safety resources for restaurants.
Sustainability continues to be a major topic of discussion in most industries. According to Pew Research, two-thirds of adults in the U.S. think we should be doing more to care for the environment and eliminate waste. The restaurant industry has struggled with this harsh reality for decades. In fact, restaurants are some of the largest contributors to food waste due to FDA regulations against reusing of food items.
If you are thinking about starting a restaurant delivery service to diversify your restaurant operations, there are important controls that should be implemented. According to the National Safety Council, in 2018 alone, there were 4.5 million medically-consulted driver injuries that cost $445.6 billion in the United States. Transportation incidents were the fourth leading cause of injuries to workers, so it is clear that steps must be taken to lower your risk and put your employees on the road safely.
Read, ‘24 Tips for Delivery Driver Safety’ for more information on how to operate your restaurant delivery service safely and successfully.
The year is 2020 and technology continues to permeate every facet of our lives. The restaurant world is no exception to this rule. It’s no secret that technological advancements have raised the bar in terms of customer expectations. From online delivery platforms to fully automated restaurant technology, automation will continue to revolutionize the restaurant industry. It’s important to stay on top of emerging tech and trends, so we put together an easy guide with the top restaurant technology trends you should know about this year!
The restaurant and service industry has a
notoriously high turnover rate. As recently as 2018, research showed that
restaurant turnover rates skyrocketed to, “a post-recession high of 74.9%“. But why?
Restaurant turnover is almost inevitable in
American culture due to the industry’s transitory nature. A significant portion
of restaurant employees are teenagers that work to support themselves or save
up as they:
- get ready to head off
- supplement other income
- earn money during
- prepare for full-time
But turning over the waitstaff, bussers or
managers every year, month or even every few weeks is time-consuming and
costly. Here are some quick tips on how to reduce restaurant employee turnover
so you can retain your best staff
for as long as possible.
in learning how to motivate employees? Read our blog post, “Increasing Employee Motivation.”
Get lean, get smart and get motivated! No, we aren’t talking about trimming your waistline—we’re talking about cutting costs associated with running your restaurant. While we don’t suggest implementing anything that could jeopardize food or service quality, there are four things you can do right away to reduce restaurant costs. Implement these 4 money saving tips in your restaurant, and watch the savings accrue!
in learning about how to market your restaurant? Read these blogs: