Here's how you can tackle challenges in the culinary industry with strategic decision making.

There are many factors, consider a business plan first of all with goals and projections ,look into every aspect of the type of operation you would like to set risk and rewards alternate plans needs to be considered. solid financing budget, cash flow health and safety concerns all hazards that might happen back-up plans a must setting standards to start, etc

Food is similar to fashion. The trendsetters of the industry include celebrity chefs and major food corporations. With the help of good marketing and the right taste, trends can become well-known amongst other food options.  Competition within the restaurant industry is becoming more and more intense. This is why it’s crucial for restaurants to know about 2022 food trends, restaurant technology trends, andfresh produce trends. It can also be beneficial for them to know about eCommerce trends if they have online ordering functions.  New trends give restaurants a leg up when it comes to customer retention, customer satisfaction, and customer attraction.

Trends by definition have a certain shelf life, with some lasting longer than others. I can think of many successful places that have endured for years changing very little, others that have morphed over some and also some that changed so often they lost their way. Knowing your target audience, their expectations and desires, will help guide your path. Sometimes it is fully embracing a trend and other times it is incorporating smaller elements and touches of an overall trend. There are many great resources to use like the Flavor Forecast from McCormick s or Dataessentials. Where possible, talk to your guests, conduct information gathering and utilize LTOs and features to test things you are considering incorporating.

One of the smartest ways to optimize costs is to be aware of your inventory. Is the freezer packed with beef scrap that can be turned into an inviting stew on cold days? Involve your team with making decisions about how to best incorporate useable trim into specials, family meals, and even cross utilization on regular menu items.

As someone who spent nearly a decade and a half in a true employee ownership situation (ESOP), empowering staff is a critical element to success in hospitality. Providing detailed training, clear expectations and an environment that fosters excellence but also allows for mistakes and learning will build a culture of success. Hyper focusing on costs in a way that puts the overall vision and quality at risk is a race to the bottom. Your “internal” customer, your team, will determine your success as a leader. Pour all your resources and attention into them and watch the business successfully grow, exponentially. Our kitchens have served many meals I didn’t prepare, but a highly trained and functioning team earned us all the accolades!