Things change, and the food industry is no exception. With industry practices adapting to get rid of the health and safety issues of the past, it is only right that a person in the food service industry is acquainted with the latest changes.
Chefs of Michelin-starred restaurants will probably cringe at the idea of using someone else's soup stock, but these days, it's all about practicality. The chef who knows where to buy demi glace wins when it comes to food preparation and customer satisfaction. Of course, this depends on how progressive you want your restaurant to be. People are willing to pay premium for a dish that requires a sauce that takes hours to prepare, after all.
Boosting food safety
No serious restaurateur would be ignorant to the food recalls that have been happening recently. No kitchen supply, regardless of the kinds of dishes you're serving, should have any plastic, rubber, or wood mixed in with the meat. That is if you want to remain in business, of course.
Remember that the customers of today heavily rely on reviews, and they can also leave some scalding comments after a bad experience. As much as this puts pressure on you, always keep in mind that you can't afford any mistakes.
Eating your own food
When it comes to increasing the food traffic in your restaurant, it's all about the branding. That means paying attention to how your customers feel when eating your food, and attracting them using unique decor. Customers go for the eye-catching designs. For some, that newly opened restaurant will only be worthy of scouring the internet for reviews if it looks appealing in the first place.
Though some do this the other way around — looking up reviews first before deciding if the newest bistro seems cozy enough — it will not hurt your business to pay attention to aesthetics. After all, if you've paid attention to food quality, the good reviews will come. While you're at it, make sure you're representing your business well. Be one of the restaurant owners who eats his own kitchen's creation.
Despite the changes, one thing stays the same: Good food calls many customers. It's up to you how you catch their attention, but make sure you do.