Operations Management

How to Create a Menu for Food-Sensitive Customers

Recently, more Americans are changing their diets to be healthier and more plant-based. In fact, a study done by IPSOS Retail Performance estimates around 9.7 million Americans are vegan. In addition, around 2.7 million Americans restrict their...

Improve Sustainability in The Kitchen

With increases in the millennial generation’s spending share, there is also an observable demand for sustainable offerings. Nielsen reports approximately 75% of millennials are willing to pay more for products and services that make an effort to positively impact and preserve the environment. Likewise, more than half of the Baby Boomer generation are also willing to support companies in this endeavor.

Liftgate Service: What is It, and Why Do You Need It?

If you are ordering one of the thousands of pieces of restaurant equipment that Central Restaurant Products offers, you will need to consider how the product will be received. Typically, heavy equipment is shipped on a pallet and will arrive on a semi-truck....

How to Make a Profit Selling Juice

There’s a lot to cover when it comes to making and selling fresh juice. A juice business is nothing new, but it’s something that you should consider if you haven’t yet. In the United States, juice businesses can be profitable because of the popularity among customers for the convenience in getting required nutrients, making the juice business a natural pair.

Guide to Reopening K-12 Schools Amid COVID-19

As schools prepare for the return of staff and students, it’s important that safety precautions are impletemented to protect against the threat of COVID-19. Our guide outlines cleaning and disinfecting procedures, adapting the classroom to accommodate social distancing practices, and extra steps to protect those at a higher risk of severe illness. Is your school ready to reopen?

Reopening Your Restaurant Amid COVID-19

As state-mandated restrictions regarding COVID-19 begin to lift around the country, many restaurants will be resuming dine-in service. Precautions must be taken to protect your staff and patrons. Learn what steps to take to safely reopening your restaurant with our how-to guide.

How to Open a Restaurant: Your Complete Guide

Many dream of opening their own restaurant. If you’re interested in making your dream a reality, we’re here to help with this definitvie guide to opening a restaurant, which explores restaurant concept development, seeking expert advice, writing a business plan, securing funding, site selection, operations and staffing up, and training and startup.

How to Hire for Restaurants

As the saying goes, good help is hard to come by. And the restaurant industry has always had notoriously high turnover rates. How do you recruit quality staff quickly? We have the answers?

Deciding What Type of Bar to Open

Opening a bar first begins with deciding which type of bar to open. The type of bar that’s right for you needs to fit with your personality as well as customer needs. Learn all about the various types of bars here.

Equipping A Sandwich Shop

Serving the perfect sandwich starts with more than just the ingredients. Having the right equipment and supplies sets up your sandwich shop for success.

What is the best oil for deep frying?

The most important decision to make before you deep fry is which oil to use. For everyday use, we recommend using the most popular choice - vegetable oil. However, there is no shortage of options. Before you start choosing an oil, have you chosen the right deep fryer?...

39 Ways to Finance a New Restaurant

There are lots of ways to fund your dream of opening a restaurant, especially if you’re willing to think creatively. Loans are one option, of course, be they from financial institutions or private lenders. And there are many others, despite the high risk associated with opening a restaurant—and even with a poor credit rating in your history.

What It Really Costs to Open a Restaurant

The cost to starting a restaurant depends on a variety of factors, including, but not limited to, location, size and type, leasing or owning, and more. Learn what to expect, and download our Restaurant Startup Cost Checklist here.

Restaurant Menus: Creating the Perfect Menu to Drive Sales

Your restaurant’s menu is the first chance you have to make a glowing impression. However, writing and designing the perfect menu is a balancing act that requires research and some design thinking. Learn the dos and don’ts of writing and designing the perfect menu from industry experts.

Buying Guide for School Kitchens | Printable

School kitchens are different from your standard commercial restaurant kitchen. Specific supplies are needed to serve multiple meals a day to large groups of students, all the while keeping their vulnerable immune systems and food sensitivities top of mind. While a school only operates in certain months of the year, the cafeteria needs to be well prepared for high volume cooking and serving during these months.

The ABCs of Restaurant Health Inspections

Restaurant health inspections are a necessary part of running a commercial foodservice. They are designed to protect the general public by reducing the risk of a foodborne illness outbreak. Learn the do’s and don’ts of restaurant health inspections here, and view helpful health inspection checklists to ace your next inspection!

School Cafeteria Nutrition

Providing healthy, whole foods to children in schools has been a hot topic among districts, administrators, and even politicians. While the goal seems easy, it can be difficult to utilize a small budget to serve an entire school nutritious and fresh food. The federal government has been making positive changes to help make this a reality, but schools are still needing to get creative to provide students this food – and get them to eat it!

Employing Minors in the Kitchen: Know the Laws

Minors will often work in foodservice as part time or full-time work during school breaks. You might wonder what restaurant labor laws apply to you as a business owner and your employees. Like all businesses, the foodservice industry must abide by the Fair Labor Standards Act when employing all people, especially minors. While you are permitted to employ minors in your restaurant, you must make exceptions in the types and hours of work that you give people under the age of 18.

Common Kitchen Injuries and How to Treat Them

Working in the kitchen can be a fun but sometimes dangerous business. Whether you are a professional chef or just cooking at home, kitchen-safety is essential. While using proper technique and being careful can help to avoid most injuries, accidents can still happen to even the most careful cooks. So, we put together a useful guide that highlights the most common kitchen injuries and provided some tips on how to treat them.

The 8 Steps to Designing a Restaurant Concept

Designing a restaurant concept isn’t simply a matter of constructing an attractive dining space or an effective food production kitchen. It’s a fine balance of accomplishing your objectives within a manageable budget. Because restaurants are subject to so many regulations, the design must not only be efficient and aesthetically pleasing, but also keep food and customer safety top of mind.

The Ultimate Guide to Restaurant Social Media

How many times have you been scrolling through your Facebook or Instagram feed, and become instantly jealous of a friend’s meal? Suddenly, you want to try a new restaurant that you didn’t even know about five minutes ago. This example, and many others like it, are part of a growing list of reasons why social media has become a restaurant’s best marketing tool.

Supply List for School Kitchens and Cafeterias

School kitchens are different from your standard commercial restaurant kitchen. Specific supplies are needed to serve multiple meals a day to large groups of students, all the while keeping their vulnerable immune systems and food sensitivities top of mind. While a school only operates in certain months of the year, the cafeteria needs to be well prepared for high volume cooking and serving during these months.

7 Secrets to a Successful Foodservice Equipment Installation

Following a few best practices when it comes to installing commercial equipment helps ensure the job is not only done right, but goes as smoothly as possible. You can avoid equipment install nightmares by using common sense, good communication and professional installer. Check out these 7 best practices to help your install and operation run smoothly.

Restaurant Hood Cleaning Made Easy

With today’s technology, kitchen exhaust systems are very good at doing their jobs. But over time, grease and effluent can build up in the hood, plenum, ductwork, exhaust fan and even the roof itself, becoming a hazard of its own. And if you think all you have to do is clean the grease baffles or filters in the hood once in a while, think again.

Implementing a Point-of-Sale System

Today’s business operations are moving faster than ever. Keep up, keep organized, and let technology do most of the work for you by implementing a point-of-sale (POS) system. Learn all about the perks.

To Lease or Not to Lease?

Leasing is a convenient and flexible option used by businesses and residential consumers alike to acquire new, high-involvement purchase items like cars, homes, furniture, electronics, appliances, etc. The flexibility of leasing assists restaurants and other commercial foodservice establishments in several ways.