Avoiding Glassware Shock

The glassware in any restaurant or bar gets used quite a bit. If proper precautions are not used when handling glassware, then glassware can be a big expense for many restaurants and bars. According to Libbey® the most common causes of damage to glassware include thermal shock and mechanical shock.

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. For example, a glass that has held ice cannot go directly into the dishwasher; a glass war from the dishwasher should not go directly into service; and cold water or ice should not be put into a warm or hot glass or cup. In all cases, the glass needs to reach room temperature before being taken to the other extreme, and the thicker or heavier the item, the more time is needed. Cracks that result from thermal shock usually form around abrasions caused by mechanical impact, increasing the chances of breakage.

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to bre

Tips on Glassware Handling

One of the most important merchandising tools used by restaurants and bars is glassware. Glassware needs to be properly handled and maintained at all times. Proper handling will ensure less breakage and damage, resulting in higher productivity and lower incidences of injury accidents.

Below are some general guidelines from Libbey® on how to properly handle glassware:

• Keep adequate supplies of glassware in order to prevent recently washed items from going directly into service.
• Place guides on scrap tables for bussing staff to place glass, china, and flatware in separate areas.
• Check dishwasher temperature twice daily.
• Replace worn glass washer brushes.
• Instruct bussing staff to BE QUIET. No one wants to eat in a noisy place. This will cut down on breakage of glassware, as well as help create a pleasant, quiet atmosphere.
• Never put cold water or ice into a warm or hot glass.
• Bus glassware directly into racks, or use divided bus trays with flatware baskets.
• Color code racks for different glass, china, and flatware items.
• Remove severely abraded glass from service.

Best Practices for Preventing Slip & Fall Accidents

To help restaurants prevent injuries and reduce liability, Cintas Corporation issued a list of best practices for reducing slip and fall accidents. According to data compiled by CNA, slip and fall accidents account for more than 21 percent of Worker’s Compensation Claims and 59 percent of general liability claim costs.

Research shows that the single most important factor in determining the slip resistance of a floor is how it’s cleaned and maintained – not the floor’s type, finish or cleaner.

Below are some tips to consider:

• Select the best floor material for the area
• Identify the right cleaner for the job
• Implement proper cleaning tools and supplies
• Follow manufacturer guidelines
• Develop a written protocol for floor maintenance
• Establish a floor cleaning schedule
• Train staff on floor cleaning protocol
• Follow up to ensure protocol is followed, and hold staff accountable

Slip and fall accidents are not wanted by any restaurant. Not only can they result in a worker or patron injury, they can create a public relations nightmare. Slips and falls can potentially cost a business thousands in settlement costs and legal fees.

For more information on preventing slips and falls in your restaurant visit Cintas Corporation’s website.

Restaurant Strategies for a Tough Economy

It’s no secret that we are in a less-than-ideal economy at the moment. However, that’s why it is more important than ever for restaurants to promote their services in the most cost-effective way possible. Eating out is a luxury that not all people can manage, therefore it is important for restaurants to make sure they stand out above their competition.

Marketing your restaurant or brand can be difficult to do on a small or nil budget; however with so many free resources available online, it’s certainly not an excuse as to why you are not marketing your business. Restaurants should be actively using free online tools such as Facebook, Twitter, YouTube and blogging websites, if they are not already. There are plenty of topics that can easily be promoted on such sites to gain publicity for your restaurant or bar.

For example:

• New menu selections and product launches
• Promotions for loyal Facebook fans and Twitter followers
• A restaurant remodel
• Community service events
• Charitable donations made
• Celebrating a restaurant’s anniversary
• Holiday and special events marketing
• Personnel promotions

There are also many restaurant-related websites that will help you to market your business with press releases. For more information visit www.restaurantnews.com.

Industry Experts Forecast 2012 Trends

Nation’s Restaurant News posted an article on some of the top trends predicted for 2012. Seven of the restaurant industry’s top trend-watchers weighed in on what they predict for 2012.

Hudson Riehle from the NRA believes that restaurants will benefit from consumers’ pent-up demand, and food costs will remain a huge challenge.

Nancy Kruse from The Kruse Company believes we will continue to see an importance in premiumization, customization and miniaturization.  She also believes that more chains will emphasize the use of real, fresh or local foods.

Bonnie Riggs from The NPD Group says that the fast-casual segment will continue to grow, and better-for-you foods will be desired by more consumers.

Darren Tristano from Technomic Inc believes that comfort foods and home-style foods will be desired by consumers.

John Barone from Marketvision believes that there will be a shortage of quality beef resulting in an increase in beef prices. John also predicts another year of high fuel prices.

Larry Miller from RBC Capital Markets LLC predicts that as food costs remain high, there will be more risk than reward in restaurant stocks. He is also hopeful that late 2012 could benefit from the presidential election.

Steve Caldeira from International Franchise Association believes that franchising will grow in both full-service and quick-service segments. He also predicts that access to capital will remain the number one issue for restaurant owners.

Takeout Proves to be Strong Source of Revenue

Providing your consumers with the option for takeout could bring increased sales to your restaurant. A recent Technomic survey indicates that 57% of consumers recently surveyed say they purchase takeout once a week or more. Of those consumers who purchased takeout, 60% said that if they had not done so on that occasion they would most likely have made food at home and not purchased from a foodservice operator.

Takeout provides an effortless dining option for consumers focused primarily on convenience.

What's Your Opinion on Displaying Calorie Content

Two researchers from the City University of New York School of Public Health at Hunter College are surveying the perceptions of restaurant owners and managers. The scientists are studying the consequences of the new menu labeling law that requires establishments owning 20 or more locations to list calorie content for standard menu items on their restaurant menus, menu boards and drive-thru menu displays.

With growing emphasis on health and obesity in America, researchers are investigating how increased food legislation is affecting the restaurant industry. The online survey takes about 10 minutes to complete. Take the survey now at: http://www.formstack.com/forms/?1093287-rjK3bxNSem

Happy Holiday Sales Predicted for Restaurants

The holiday season is upon us, and it would appear that restaurant sales for the new few months are looking up. Sales in November were up and according to a recent survey, consumers’ restaurant spending plans over then next 90 days jumped by about 7%. This is the largest increase in expectation to spend in over a year, according to an article published by Nation’s Restaurant News.

Restaurants are expected to see the highest increase among consumer sectors, with a projected growth of around 4 percent. Analysts are optimistic that the growth trends will carry over into the first quarter of 2012.

The Cost of Starting Up a Restaurant

Did you know that it can coast anywhere from $450,000 to $525,000 to start-up a restaurant?

John Kunkel has worked in the restaurant industry since he was a teenager. He learned the ropes of the service industry from the front-of-the-house. By the time he was 29, he was ready to go out on his own. His first venture was to open a bakery in South Beach Miami, FL. The bakery was slow to take off, but eventually found a successful footing.

However, a year after opening the bakery, John decided it was time to move on. He saw a need for a value-driven place that South Beach residents could return to on a daily basis. That’s when he opened Lime, a healthy Mexican eatery that had lines out the door from its first day in business – and has remained popular ever since.

Check out John’s article featured on www.inc.com. John gives an overview of what he has learned about start-up costs for a restaurant, in the years he scraped together funds for his first place to working with a franchise heavyweight.