by evansfox | Apr 16, 2013
If you have a restaurant along the southern shores of Lake Ontario (Rochester and Sodus Bay), you should follow the news about a proposed water regulation plan dubbed “Plan Bv7.” This plan proposed by the International Joint Commission could replace the 50 year-old...
by evansfox | Apr 15, 2013
Distracted driving causes accidents. In today’s mobile world, this extends beyond playing with the radio buttons, eating while driving or applying make-up. Now we have new risky behavior—driving while texting, talking on mobile phones, or browsing the web. When...
by evansfox | Apr 15, 2013
The U.S. Department of Labor has undertaken several major investigations against employers in the restaurant industry. The Department of Labor has classified restaurants as a “high-risk industry” for violations of the Fair Labor Standards Act (FLSA),...
by evansfox | Apr 12, 2013
When you launch your new restaurant, should you have a quiet opening or a big grand opening splash? Both have their own advantages. With an unobtrusive opening, the staff has an opportunity to “work out the bugs” before critics dine with you. After all, everything is...
by evansfox | Apr 12, 2013
Looking to bring some publicity and introduce some creative menu offerings? The popular Food Network show “Chopped” gives contestants a basket of “secret” ingredients to prepare a gourmet dish on-the-spot. Millions tune in to watch. Local food manufacturer LiDestri...
by evansfox | Apr 12, 2013
Restaurants are about the dining experience. Customer service is a major factor in whether a patron will return again or recommend your establishment to others. Routine feedback from customers will uncover issues that you may not realize, allowing you to immediately...
