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.

Save 10% with Summer Savings

Looking for a way to save money this summer? Shop our limited time Summer Saving event. From now through August 15, 2011, save up to 10% on qualifying purchases from Servu-Online. Save big on restaurant supplies and bar supplies when you shop servu-online.

Join our e-mailing list to receive additional special offers via email from Servu-Online.

Food Trucks Proving They Are Not Just a Fad

Food trucks continue to become an increasingly popular trend for both chain and independent restaurants. Industry experts note that many businesses are to the point of launching their third or fourth vehicle, suggesting that the food truck industry is way past the idea of being a fad.

Some of the notable advantages to operating a food truck include their appeal to social-network-savvy consumers, they can serve as a test outlet for brick-and-mortar restaurants and they serve as a moving billboard for the brand.

If you are interested in venturing in to the industry of food trucks, experts state that most food trucks can be purchased for around $100,000, or leased from between $3,000 to $4,000 per month. The average cost for wrapping a truck in a brand image alone can run from $24,000 to $75,000. However choosing to purchase a remodeled used truck can be a money saver.

New Smartphone App for 2011 NRA Show

The National Restaurant Association launched a new smartphone app for 2011 NRA Show attendees. The new mobile app is available for iPhone and Android platforms, and allows restaurant industry professionals to get the most our of their 2011 trade show experience.

The mobile app allows trade show attendees to browse the exhibitors by category or locations, view interactive maps of the exhibit floor and see event and education session schedules and speakers. The app also provides public transportation information and schedules to and from the show.

Visit the NRA’s website for more information on where to download the app. The 2011 NRA show is scheduled to take place May 21-24 at Chicago’s McCormick Place.

Branding Lessons from America’s Next Great Restaurant

The recent TV show, America’s Next Great Restaurant, provided viewers with a nine-week crash course on everything they ever wanted to know about opening their own restaurant chain. If you missed out on the nine week series, below are ten takeaways that can help you create a new fast-casual restaurant concept from the ground up.

1. Make a powerful first impression with your brand identity.
2. Keep the focus on the food.
3. Deliver on category drivers.
4. Pay attention to details.
5. Make sure you have the right people.
6. Be different, but not too different.
7. Choose what NOT to do.
8. Engage your employees with your brand.
9. Know your brand DNA and stick to it.
10. Be inspired AND inspiring.

For more information on the lessons learned from America’s Next Great Restaurant, check out Denise Lee Yohn’s article on QSR Magazine’s website.

Consumers Enticed by More than Coupons

A new survey conducted by Radius Global Market Research group, shows that restaurant consumers are increasingly influenced to return to a restaurant by factors other than price.

Nearly two-thirds of the survey respondents said they would be willing dine out more often if restaurants acted on the following suggestions:

1. Increased access to calorie counts and other nutritional information. (This health-oriented communication was the leading recommendation from surveyed consumers.)
2. Increased menu offerings in the light-fare category, including between-meal and late-night snacks.
3. Nearly one in four respondents indicated they would likely act on promotions delivered via social media networks like Facebook and Twitter.
4. Many respondents shared an interest for seeing more “unique” items on menus.

While the influence of other factors is on the rise in the restaurant industry, experts warm that restaurants should not abandon the use of discounts and coupons anytime soon. Survey results indicate that coupons continue to be the primary way that consumers control spending when dining out.

10 Simple Steps for Cleaner Draught Beer Lines

Beverage lines and draught beer equipment must be routinely cleaned to maintain the quality of draught beer. Failure to do so results in lost sales for failure to satisfy the customer due to bad tasting beer. Below are the recommended steps for thoroughly cleaning draught beer lines: 
 
1. Drain all beer from lines
2. Rinse beer line using clean water
3. Re-circulate an alkaline cleaner solution for the period of time recommended by the chemical manufacturer.
4. Let cleaner soak in beer lines for the period of time recommended by the chemical manufacturer
5. Hand clean beer faucets every time beer lines are cleaned
6. Hand clean beer taps at least every 60 days
7. Rinse beer lines with clean rinse water
8. Test the rinse water at the beer faucet for pH of 6.5-7.5 using pH paper or pH meter
9. Fill and pack line with beer
10. Pour beer, check to make sure the beer is good with no off-aroma, no off-flavor, no excessive foam and no cleaning solution contamination.

Bar Equipment Checklist

Having the proper bar equipment is essential to operating a successful bar. It can be difficult to know exactly what types of bar equipment you will really need. Serv-U recommends the following types of bar equipment to all bar owners: a commercial bar sink, a commercial bar blender, a commercial ice machine and a commercial back bar cooler.

Commercial bar sinks are available in a variety of sizes and can feature up to four sink bowls. The size of commercial bar sink you purchase should be based on the average number of patrons served in your bar at one time. The right size commercial bar sink will allow you to easily and efficiently clean and rinse bar glasses.

A quality commercial bar blender is often considered a bartender’s best friend. There are a variety of drinks that can be prepared in a commercial bar blender, and by adding frozen drinks to your menu you can appeal to a wider group of customers. Beverages made with fresh fruit purees can also be made with commercial bar blenders, allowing you to serve terrific, fresh-tasting drinks.

No bar can operate successfully without a reliable commercial ice machine. Whether you choose a compact, self-contained or undercounter commercial ice machine you will want to make sure that the commercial ice machine’s daily production rate can meet the demand of your bar. Serv-U recommends that you allow for 3 pounds of ice, per person, in a bar setting.

A back bar cooler allows you to keep refrigerated bottled and canned beverages, beverage mixers and fresh garnishes within easy reach at all times. Back bar coolers are available with solid or glass doors. One benefit to glass door coolers is that they can offer an attractive way to display product for your customers. A glass door cooler can help to reduce energy costs, as your employees can see the contents of the back bar cooler without having to open the doors of the cooler. 

As you setup and begin to operate your bar, you may find that additional types of bar equipment are needed to optimize your bar’s performance. A few other pieces of bar equipment that you may find beneficial are wine coolers, frozen beverage machines, draft beer dispensers and bottle coolers.

Bar Supplies Checklist

Serv-U is your one stop online shop for bar supplies. Keep your bar running smoothly by making sure you have all of the essential bar supplies you need.

Liquor pourers are essential to any bar. Liquor pourers are available in a variety of sizes, colors and materials. Measured liquor pourers offer portion control features, while free flow liquor pourers provide you with the ability to free pour.

Cocktail shakers allow you to create a multitude of mixed drinks and martinis. Available in stainless steel or brightly colored acrylic, the cocktail shaker is one of the most essential tools of every bartender. Cocktail strainers and jiggers are a great accessory to the cocktail shaker.

A muddler is an often overlooked bar supply item. Recently, muddlers are used most often to make mojitos, and other similar drinks that require your create a fruity pulp or mixture in the drink. Muddlers are made from plastic, hard wood or stainless steel.

Glass rimmers are perfect for applying salt or sugar to the rims of glasses. A rimmed glass can add that extra special touch to nearly any martini, margarita or daiquiri.

Bar condiment caddies that hold ice or ice packs are an ideal way to help maintain food safe temperatures for fresh garnishes. Features such as see-through retractable lids allow servers to see the contents of the caddies, while still protecting their contents from outside contaminants.

Bar caddies are another great organization tool for every bar. Bar caddies are ideal keeping cocktail napkins, straws, swizzle sticks and par picks easily accessible to bar staff and servers.

Bar utensils like condiments tongs, bar spoons, citrus peelers, cutting boards, ice scoops and bottle openers are small tools that should not be overlooked, and are recommended to be purchased in multiples. Cork screws and wine openers should also be purchased in multiples. Wine service supplies such as ice buckets, wine bottle chillers and wine stands may be of use to select bars.