Small Business Idea :- Setting Your Fresh Juice Bar

The owner of a little hotel in my area, approach me. He had this little lounge that the business was sluggish. The reason was that there was a number of competition around. This individual wanted to convert this lounge into a cafe something like Starbucks. I actually suggested a Juice Bar as another option. Purpose being a cafe like Starbucks you require experience baristas, where else a juice bar, anybody can blend juices after a little training. He loved the idea, renovations to the bar is ongoing now.

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F& B Article :- Restaurant or Food Truck: Which Is Better for a Beginner?

You hàve this great idea for a restaurant or a yummy family recipe that you think people might bite into. You want to go into the food business. Like mentioned before, the restaurant business is the most challenging business to start. Majority restaurants don’t survive the first few years of opening. A cheaper alternative is to set up your food truck to try and see if your Grandma’s Recipe will go down well the people.
Here is an article on the pros and cons of setting up a food truck business as oppose to a restaurant. Below is an exceprt from the article, if you want to know click on the link below.

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F & B Article :- Boost Your Restaurant’s Lunch Business with These Tips

Your restaurant is doing well for dinner. Its always full. You need to add more revenue but you can’t or don’t want to extend your restaurant. What do you do. Just add another meal period. The next best meal period if you are in a office district is lunch. Most people go out for lunch. But there are a few things you need to do to increase your lunch patronage. Lunch is a whole different ball game. People that dine want something fast and not too pricey.
Here is an article from RestauranNews.com on how to boost your lunch business. Read the excerpt below and if you want to know more then click on the link.

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F&B Article :- Eight Tips and Tricks for Controlling Holiday Ingredient Costs

Most restaurant try to outdo others by coming out with fancy menus for the holidays. But there is alot of factors that you need to consider. What if the item doesn’t sell, can your staff cope, is your kitchen adequate and so on.
Here’s an article in the RestaurantNews.com that gives you tips on how to control Holiday Ingredients cost. Below are some content from the article, if you would like to know just click on the link below.

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