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You can find quality chairs online and in local stores for your restaurant. It is just up to you on how you make the most of these choices. You should also look at all possible options before you make the final decision to avoid missing out on top quality chairs.

Given the options available for restaurant chairs, it is not easy to come up with the best choice. You have to be careful in going over the choices as you might miss out on the perfect fit. You could also find the same quality chair at a lower price in a different store.

There are a lot of things to consider as you decide which chair would be perfect for your restaurant. These are some of the tips to take note of so you will end up with quality chairs.

Determine your overall theme

Everything must be based on the theme. Your theme is also anchored to the brand you are trying to promote. You want to make sure that the chairs also complement the overall theme to make the place even more appealing. When you are already searching for the chairs, you will be presented with different choices and it is easy for you to get overwhelmed. You might end up with chairs that don’t match each other simply because you cannot make up your mind.

There is nothing wrong with chairs that have been mixed for as long as that’s the theme you have in mind. Otherwise, it will be messy and less appealing. Stick with the same colour choices or at least the shades should be closer.

Quality must be the priority

It is easy for you to be tempted to opt for more chairs especially if you want to accommodate more people at once. The only problem is that if you buy more seats and you have limited budget, you could end up with low quality chairs. It does not matter even if you only have a few seats for as long as they are of high quality. Besides, you want them to be used for a long time. Hence, quality should not be sacrificed.

Take a closer look at the fabric used on the seat. It should be of high quality. If you can find stain-resistant choices, it would be better. Cleaning up the seats should be quick so that as one group leaves, you can easily serve the next.


The construction should also be given enough attention to. Try sitting on the chairs or shaking it just to see if they were constructed well. You don’t want to encounter any incident while your customers are dining as it could create a long lasting negative effect.

Read reviews if buying online

There are great choices available online if you are interested to buy from online stores. The only problem is that you only rely on images and product description for information. You don’t actually see the product or try it out to test how sturdy it is. It helps if you read reviews so you will know if the product is good enough. People are honest when it comes to reviews so you can really remove the options that you are not comfortable with. Stick with stores that have a reputable name in the industry and brands that are already proven to be of high quality.

Consider bar stools

There is a growing number of people who prefer dining alone, but they don’t want to be viewed as pathetic people who have no one to eat with. Therefore, having bar stools inside the restaurant would make them feel more confident and less conscious to eat alone. Given that there are a lot of solo diners in that area, it still feels like they are with someone.

Besides, bar stools are sturdy. They are high so the materials have to be in perfect condition to ensure that the customers will not feel uncomfortable while eating. They will also not suffer from injuries. You can find Restaurant bar stools for sale in local stores or online stores if you want more choices.

There are a lot more to consider when it comes to restaurant chairs. Just remember to have fun while searching for these chairs.


Running your own restaurant is quite the adventure. From early morning deliveries to serving customers late into the night, you’re always on the go. One big part of smooth operating is ensuring you pass inspections and receive an “A” rating. Doing so requires preparation and even a little practice. Sometimes, it even requires commercial pest control services. Read on for tips on making the grade with your restaurant.

Preparation and Practice

One way to ensure your restaurant passes inspection is to practice. You should have a copy of the local food code regulations that you must follow. Use it to look through your own establishment as if you were the health inspector. You may want to do a surprise inspection on your employees to help them prepare as well. You can also prepare by setting up a maintenance schedule, employing food handlers who are ServSafe-certified and periodically having re-training days for employees. Remember to keep accurate and organized records as well.

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Pest Control

While proper food storage is a key component to preventing pests in your restaurant, even the cleanest establishments might come across insects or rodents from time to time. Companies that provide commercial pest control services can inspect your restaurant and provide treatment for cockroaches, termites, ants, rats, mice and a variety of other pests. You may notice signs of little visitors, such as droppings or food items that look chewed on, but even if you don’t see signs, you should have a professional inspect your property at regular intervals.

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Proper Food Storage

Proper food storage and preparation is essential for passing an inspection. Store all food according to safe temperature specifications and at least six inches away from the ground. Never store uncooked food above ingredients that are ready to eat and ensure everything is properly wrapped. Remember to check your refrigerators and freezers regularly to ensure they do not rise above 40 degrees Fahrenheit. When it comes to preparation, never cross-contaminate. Use separate cookware, utensils and surfaces for every raw or allergen-inducting food, and always wash them in hot water with approved soap before re-using them. It may help to use an HACCP program that color-coordinates prep tools so that you don’t accidentally cross-contaminate. Remember, food handlers should have clean nails, hands and forearms and should have their hair tied back and in a net. Anyone who is ill should not handle food.

If you find yourself in need of commercial pest control services for your restaurant, including wildlife removal, always hire a professional. Doing it yourself may save money now but missing something could mean lost income while you close shop to fix the problem after a poor inspection.



For many people, opening a restaurant is their ultimate business dream. Perhaps they just want to open one for themselves. Or perhaps they want to start a family business that will be passed down through generations. Whatever the reason, you need to be prepared for a lot of hard work. And you need to remember that that hard work can pay off in big, big ways.

Do you have an inkling that you might want to start a restaurant? Many do, but haven’t turned the idea around in their heads enough to get a solid plan going. Here are some tips that will help your brain get into gear and you into action.

Decide what food you will specialise in

This should be the first thing you think of. For many people, they have a litany of great recipes that they want to share with the world. If those recipes already largely fall under a common food category, then this step will be much easier. If you have recipes from several different cuisine “genres”, then you might have to narrow it down to better target to certain customers.

bread, food, restaurant


So what will it be? Do you want to specialise in a specific ethnic cuisine? Examples of this would include Italian, Mexican, Japanese, Chinese or Indian. There are obviously many kinds, but these tend to be the most popular. Perhaps you want to open a seafood place or a steakhouse. Or maybe you want something simpler, like a coffee shop or a bakery. Why not a mix of both? Whatever it is, ensure you have a strong food concept in mind.

What kind of property will you acquire?

There are a few ways you can go about this. Perhaps you’ve got your eye on a place available for rent that’s already a restaurant. But what if it’s not in the location you want? Maybe you’d prefer it to be in a busier part of the city. But maybe the only available property there would require a complete conversion into a restaurant.

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You will have to do a lot of research for this. The ideal solution, of course, would be to find a property that has already been established as a restaurant. If you can find this in the area you desire, then that’s the kind of place you want. But even though it’s more difficult, you shouldn’t be scared away from the idea of converting a property into a restaurant. After all, location is ultimately the most important factor, here. The biggest challenge is building a suitable kitchen from scratch. But as long as you’re in touch with the best building contractors and stud welding services, it’s achievable.

Find out how much it will cost you

This is the scary bit! You can’t really put off cost estimates for too long. But how do you go about getting the most accurate cost estimate?

Money, Bills, Calculator, Save, Savings, Taxes


The truth is that you’re probably only going to get a ballpark figure this early in the process. If possible, see if you can speak to local business owners – especially restaurant owners. They will be able to inform you about the costs of rent, insurance, permits and utilities. Remember that you probably won’t be doing things the same way that they do, though, so the cost will just be a rough estimate. You’ll also need to find out how much it will cost to acquire a property in the area you want. You can then find out what financial arrangements you need to make to get started.


French cooking methods and traditions have a strong presence in US eating culture. The very words Americans use to describe most eateries are borrowed right out of the French language. “Restaurant,” “Café,” and “Bistro” are all terms borrowed from the French language to describe an eating experience.

Early Restaurants in the US

While American Colonial period inns typically offered some sort of food and drink, they did not generally offer a selection of choices and none had a menu. The first precursors to modern restaurants were brought to the U.S. by French immigrants, shortly after the American Revolution. They had already seen restaurants’ popularity and revenue potential blossom in their home country. After the French revolution, cooks who had been under the aristocracy started opening up their own establishments, catering to the new French middle class.

The first documented successful French-style restaurant in the US opened shortly after the French helped the American colonies win their independence from Britain. It was opened in Boston in 1794 by Jean Baptiste Gilbert Playpat, former cook to the Archbishop of Bordeaux. The French restaurants of the time specialized in “restorative” soups and stews, and Julien’s Restorator was no different. The roots of the modern restaurant business model can be seen in his menu of different soups, all with set prices aimed at middle class buyers with a taste for epicurean food.

The 1939 World’s Fair

The next giant leap forward for the French restaurant industry in the U.S. happens at the 1939 New York World’s Fair. “Le Restaurant du Pavilion de France,” establishes what modern diners in the U.S. and worldwide have come to expect from a fine French restaurant dining experience right down to chefs donning traditional chef coats.

Henri Soule refused to return to France in the autumn of 1940, preferring to remain in New York

Henri Soule refused to return to France in the autumn of 1940, preferring to remain in New York

The restaurant project for the fair was headed by Jean Drouant and Louis Barraya who between them owned or managed seven restaurants in the Paris area. They brought with them 98 of the best cooks, waiters, m’aitres d’hotel, and wine stewards recruited from their own establishments and restaurants across from France. No attempt was made to change the dishes’ names or ingredients to appear more familiar to the American palate of the time. Their goal was to recreate the best dining experience that was available in Paris’ most elite restaurants. According to William Grime’s Appetite City:

“Once visitors to the fair entered the French Pavilion, they were in France. And when in France, they ate as the French did, on dishes like leg of lamb boulangère, coq au vin, suprême de barbue Mornay, and crêpes suzettes.”

Under the watchful eye of Maitre d’ Henri Soulé, the restaurant introduced diners to table-side service, desserts flambé, and all the pageantry and beauty of the Paris dining scene.

The restaurant was full with lines into the street every night it was open in 1939, and arguably the most successful restaurant on the grounds. As well as introducing the public to “haute cuisine,” it is also credited with introducing the current system of chefs and divisions of kitchen duties between individuals still in use in professional kitchens today.

The World’s Fair continued the summer of 1940, but World War had started and attendance to the fair fell off sharply. France was already fighting with Germany. Maitre d’ Henri Soulé had already joined the French Army, but decided to come back to America when he found out the government had decided to open the restaurant after all, with a much reduced staff from the previous year.

Two weeks after the restaurant re-opened, Germany invaded France, and the Frenchmen in America carried with their mission to introduce French culture and cuisine to fair goers amid the horrible reports of the war back home.

When the World’s Fair closes for good in the Fall of 1940, Henri Soulé and 9 other staff have no home to return to. They open “le Pavilion” Restaurant in New York ushering in the modern age of haute cuisine in the USA.



Paula Deen’s Savannah restaurant – Uncle Bubba’s Oyster House – which was at the center of a racially charged lawsuit against her, abruptly closed on Thursday after a decade in business.

“Thank you for 10 great years,” Uncle Bubba’s Oyster House, owned by Paula Deen and her brother, Bubba Hiers, told customers on its website.

“Uncle Bubba’s is now closed.”

A white employee of Uncle Bubba’s sued Paula Deen and her brother claiming she had been the victim of harassment and that there was a pattern of racial discrimination against black employees at the restaurant.

Uncle Bubba's Oyster House in Savannah has been owned by Paula Deen and her brother, Bubba Hiers

Uncle Bubba’s Oyster House in Savannah has been owned by Paula Deen and her brother, Bubba Hiers

Celebrity chef Paul Deen said in a deposition in the case that she had used a racial slur, which prompted Scripps Networks Interactive Inc to drop her cooking show from its cable television channel, the Food Network.

The controversy prompted companies such as Wal-Mart Stores Inc, Target Corp and Home Depot Inc to stop selling Paula Deen products.

A federal judge last summer dismissed the lawsuit.

Bubba Hiers closed the restaurant “in order to explore development options for the waterfront property on which the restaurant is located,” Jaret Keller, spokesman for the Deen family, said in a written statement.

“At this point, no specific plans have been announced and a range of uses are under consideration in order to realize the highest and best use for the property.”

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Google has patented a way of linking online ads to free or discounted taxi rides to the advertising restaurant, shop or entertainment venue.

The transport-linked ad service could encourage consumers to respond more often to location-based special offers, experts say.

Algorithms would work out the customer’s location, the best route and form of transport, Google says.

Advertisers will mine huge databases recording people’s habits, likes and preferences so that ads can be highly targeted.

Google says, in future, customers could be driven to restaurants, bars, shops and venues by driverless cars

Google says, in future, customers could be driven to restaurants, bars, shops and venues by driverless cars

Combining this information with location data gleaned from Wi-Fi, cellular and GPS tracking will enable businesses to tailor their ads and special offers according to where people are, the time of day and their schedules.

The addition of free or cheap travel to the location will be the icing on the cake, Google hopes.

In August, Google’s venture capital arm invested $258 million in Uber, the San Francisco-based car hire network.

In the same way that advertisers bid against each other for the rights to Google keywords online, the company sees them competing on transport costs too.

The real-time system would help advertisers work out the costs of offering the transport sweetener versus the potential profit margins, Google said.

“Getting a potential customer to a business location in order to conduct a sale may be one of the most difficult tasks for a business or advertiser,” Google says in its US patent for the “transportation-aware physical advertising conversions” system.


Ryland Goldman is the 7-year-old owner of Ryland’s Restaurant opened in Los Gatos, California.

The restaurant is just a block away from his new school, Daves Lane Elementary, and all the morning foot traffic gave him the notion that the restaurant he’s wanted to open since age 3 could be a reality.

“I wanted to sell breakfast to them,” said Ryland Goldman, who also came up with the idea of sharing his take to benefit the school’s technology fund, and he’s donated hundreds of dollars so far.

His parents, Ben and Berrie Goldman, say their son has talked of opening a restaurant for more than half his life. It wasn’t until the Goldmans moved to a new home that Ryland saw his opportunity.

“I moved here and lots of people walked by my house,” Ryland Goldman said.

 “I wanted to sell breakfast to them.”

Ryland Goldman is the 7-year-old owner of Ryland's Restaurant opened in Los Gatos

Ryland Goldman is the 7-year-old owner of Ryland’s Restaurant opened in Los Gatos

Ryland Goldman is a second grader who loves to be in the kitchen and saw the business opportunity.

Every couple of weeks, Ryland Goldman sets up a folding table and lays out the biscotti, muffins, and brownies he has baked . There is also milk, orange juice, and Starbucks coffee he and his father pick up early in the morning.

Ryland Goldman also prints and posts a menu, complete with prices ($1.75 for a small coffee, $2 for a large).

However, Ryland Goldman is also more than an entrepreneur. He’s a budding philanthropist.

He decided that half of all the money he makes from his restaurant will go to his elementary school. He told Principal Kit Bragg he’d like it to be use to buy technology for the school. In the mere months that Ryland’s Restaurant has been open, he has raised hundreds of dollars for the cause.

Ben and Berrie Goldman promise they did not push their older son to do any of this.

“It was totally Ryland’s idea,” Ben Goldman said.

“It’s all been 100 percent his ideas.”

After his first successful morning selling to his neighbors and classmates, Ryland Goldman decided he wanted to open every morning. His parents say they appreciate Ryland’s enthusiasm, but will keep the hours irregular for the time being.


Alexey Khodorkovsky, a restaurant owner in Moscow, has decided to only hire sets of twins in a bid to attract new customers.

The Twin Stars diner employs identically-dressed siblings to serve its hungry clients with food and drink – taking inspiration from an old Soviet-era movie.

The 24-hour bar is run, from the management all the way to the cooks, only by identical twins.

The Twin Stars diner employs identically-dressed siblings to serve its hungry clients with food and drink

The Twin Stars diner employs identically-dressed siblings to serve its hungry clients with food and drink

Alexey Khodorkovsky says that he aimed to create a fairy tale atmosphere and to provide an exclusive bar for these fraternal couples.

He said: “I had some friends that are twins and I thought that there are no places for twins, where twins could be the main feature of the business. And I wanted to do something <<circus>>, something more of entertainment plus food.”

Alexey Khodorkovsky assures that it was not an easy job to find qualified twins: “Of course, it wasn’t easy to bring twins as employees, we had to relocate some people from Ukraine, for example. And of course twins that are experienced bar tenders, waiters and so on, we couldn’t find them, so we had to first find twins and then teach them to work as bar tenders and waiters. But it’s coming out alright.”

Hollywood stars pictures displayed with their fake twin decorate the walls of the restaurant, which every Sunday hosts a twin party day.

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Restaurant workers of San Francisco, California, want to implement a standard tip of 25% onto the bill.

According to Contra Costa Times , the restaurant workers proposals for standard 25% tipping in San Francisco already have support from some high-class restaurants.

The main issue with their proposal is that diners should pay the 25% tip whether the service is good or bad.

Regularly, people are tipping on average somewhere between 15 and 20%.

Restaurant workers of San Francisco want to implement a standard tip of 25 per cent onto the bill

Restaurant workers of San Francisco want to implement a standard tip of 25 per cent onto the bill

The San Francisco restaurant workers proposal comes after a recent incident, when a diner declined to tip a waitress in Washington and allegedly insulted her on the receipt.

Victoria Liss was so incensed by the diner’s comment and his lack of gratuity, that she has made it her mission to find the “jerk” responsible.

The waitress posted a picture of the offending receipt on her Facebook page and named the customer as Andrew Meyer, after she found the name of the credit card user.

The picture of the offending receipt was re-posted on Facebook, blogged, tweeted and reported on by several media outlets.

The proposal of standard tipping in San Francisco, however, has not gone down well with those living nearby.

Speaking to Contra Costa Times, Mike Alexander, from Antioch, said:

“They have to be kidding.

“The whole purpose of a tip is to reward service. If the price is dictated it’s not a tip.

“If they’re serious they’ll meet a lot of resistance. It seems like everyone is trying to squeeze another buck out of us.”

Another potential diner, Martha Haider, from Brentwood, also told Contra Costa Times: “I don’t mind tipping for good service, but 25% is going too far.”

“There might be some well-heeled people who will do it, but not me.”

Around the world there are wide variations for a standard tip, often leaving even the most experienced of travelers confused.

The tipping rules sometime can be extremely complicated and vary not only by country but also by scenario.

According to travel magazine Conde Nast Traveler, tipping in the Middle East is “complex and subtle”. While you may pay out often, it is usually in smaller amounts.

In some of the world’s poorer countries – including those in Africa – travelers are advised to not just be generous but also thoughtful.

Travelers are advised to always tip in India as it has been known for restaurant workers to run after people and scream for money.

In Europe, one rule is too always tip in cash and not on credit card. That way, the waiter or waitress will receive the money.

In the U.S you would be expected to leave between 15 and 20% on a meal. But in Latin America it is more like 8 to 12%.