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.

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.

Discounted Close Out Furniture

For a limited time, you can take advantage of huge savings on select close out furniture. Featured items include Aluminum indoor table and base, blockback wood bar stools, Standard height table bases and stand-up height table bases.

The items are currently available for purchase online, and once stock is depleted they will no longer be available at these prices. Be sure to check out this great opportunity for restaurant furniture and bar furniture savings today!

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.

Servu-Online Launches Furniture Design Tool

If you haven’t already, be sure to check out the new furniture design tool on our website. The interactive furniture design tool allows you to create a customized seating layout for your restaurant or bar. The furniture design tool allows you to choose from various sizes and shapes of tables, booths and seating options. The furniture design tool will even give you the option to add vinyl colors to your design.

Good News for Your Bottom Line

The new limits to swipe fees associated with debit cards could potentially be a big benefit to the restaurant industry. Earlier this month, the Senate voted to put a cap on the up to 2 percent fee that stores and restaurants currently pay financial institutions when a customer uses their debit card. Restaurants, on average, conduct about 35 percent of their transactions with debit cards. The cap on these fees will take effect in July, and economists speculate that the entire retail industry should see some benefit from the changes.

The National Restaurant Association posted a great article this week on how online marketing can boost traffic and sales to your restaurant or bar. If you haven’t taken any steps to market your business via the internet or through email, be sure to check out some of the ideas provided in their article.

Today, there are many free tools available for restaurant and bar owners looking to market their businesses online. One of the easiest ways you can connect with your customers is to send out an email once or twice a month. Emails offer and easy way to implement a loyalty program, build community involvement, and inform your guests of what’s new or changing in your restaurant or bar.

Summer Brings an Increase to Restaurant Sales

Many restaurant owners are looking forward to the summer season for reasons other than warmer weather. As tourism picks up over the summer months, so does the number of people dining out at restaurants. According to research done by the National Restaurant Association, most restaurants receive 15 to 40 percent of their annual sales from travelers and visitors. Plus, the Commerce Department projects that international travel to the United States will grow significantly in the next five years, with international visitor volume seeing an expected 7 percent increase.