Some restaurant owners don’t know how to control the cost of food properly. They put prices on entrees and appetizers, don’t track profit margins correctly and have no clue about the whole food cost control thing.
Newsletter
Which Commercial Kitchen Layout is Right for Your Restaurant?
Posted on February 24 2020
You've found the perfect space for your restaurant, and you’ve diligently planned out the layout of your dining area. But what about your kitchen? For many new restaurant owners, their commercial kitchen layout is an afterthought
Great Tools Make Great Food
Posted on February 24 2020
Whether just starting out or a veteran in the catering industry, buying large goods can be a daunting task. We have assembled a list of supplies and cost-saving insights to gather the elements needed to get a new venture running or an old refreshed.
Chefs Say A Dishwasher Can Make or Break A Restaurant
Posted on February 24 2020
It would be interesting to take a survey and see how many of today’s top chefs or acclaimed restaurateurs were initiated into the business as a dishwasher. Soaking the hard-to-clean pots, going after the baked-on food with steel wool and loading trays into the square washing chamber may have been the first kitchen job performed by many of today's accomplished chefs.
The Future of Food: The IoT and the Connected Restaurant Kitchen
Posted on February 24 2020
There are many problems that can occur in a restaurant, but one problem that isn’t given enough thought is equipment failure. Food service equipment (like ovens and refrigerators) are prone to breakage, and these maintenance issues typically occur at the worst times.
Fabulous Fall Menu Ideas for Restaurants
Posted on October 14 2019
The weather is cooling down, the leaves are starting to change color, and holiday décor is making its yearly debut…autumn is here. The fall season hosts many holiday festivity favorites, all of which are closely associated with seasonal foods.
Holiday Marketing Tips for Bars and Restaurants
Posted on October 14 2019
Seasonal décor may keep the air festive and merry, but frenzied holiday shoppers are hungry for more than a cheery atmosphere. Since the holiday season is the foodservice industry’s cash cow, restaurants need to be pro-active to get a sizeable slice of the dining market.
Game Day Restaurant Promotions
Posted on October 14 2019
The big game is right around the corner and with all the hype surrounding football, there is a common desire for fans to gather at a favorite establishment. Restaurants should plan ways to attract guests and provide a memorable experience.
Getting your Restaurant Patio Fall Ready
Posted on October 14 2019
Patios are HUGE revenue boosters for restaurants, but now the colder weather is moving in—a little early, so it’s time to start thinking about how to equip your restaurant patio for the cold.
Say Hello to Fall with your Marketing Strategy
Posted on October 14 2019
Taking advantage of fall trends and holidays, and incorporating them into your marketing efforts is a great way rein people in and keep them interested in your restaurant. Most people love fall, so if you live in an area that experiences all 4 seasons, you should make the most of it!
How to Make an Optimal Menu Design
Posted on October 14 2019
A constant challenge for every foodservice establishment is increasing sales without discounts or slashed prices. What you may not realize is that a poor menu design could be discouraging customers from purchasing your most profitable fare.
Coffee Beans and Roasts
Posted on September 05 2019
For most, starting the day off with a strong cup of java is a consistent ritual with no margin for change. For some, it’s a ritual that continues all day long. The best cup of coffee is purely a matter of preference
Glassware Handling Tips: Do’s & Don’ts
Posted on September 05 2019
Given the delicate nature of glassware, it’s no surprise it needs replaced far more frequently than other supply. A common mistake many foodservice operations make is not ordering enough to begin with. Ordering “just enough” might seem okay at first, but constant use will cause them to wear quicker.
Ways to make your Restaurant Go Green
Posted on September 05 2019
Fall is the perfect time to lay out new goals for improving your restaurant before the holidays start, why not make one of those goals to be more environmentally friendly? This may seem like a lofty goal, but we're here to help with these 7 practical steps that you can take to get started.
Restaurants Going Strawless
Posted on September 05 2019
Americans use 500 million plastic straws—or 1.6 per person on average—every day. Based on this, a typical American will use more than 38,000 plastic straws over the course of a lifetime. While drinking through a single-use plastic straw seems innocent enough, don’t fool yourself: many of these straws find their way into our oceans, polluting underwater ecosystems and harming marine wildlife.
What Gen Z Consumers Want from Restaurants
Posted on September 05 2019
They’ve never known a world without instant digital access. They prefer to connect via text rather than in-person. And getting their first mobile phone is a huge life event. But beyond all that, they do have something that businesses should pay attention to…their purchasing power is estimated at $250 billion.
Cooling Food Safely with A Blast Chiller
Posted on September 05 2019
Temperature control issues are consistently one of the highest in-unit safety risks, and one of the most cited third party and health department violations. The lack of proper, fit-for-purpose cooling equipment is a significant factor contributing to temperature control compliance deficiencies.
Restaurant Text Message Marketing
Posted on August 05 2019
SMS Text Messaging Coupons: Mobile marketing techniques help companies engage with their customers and get people excited about your products and services.
Tips for Catering Health and Safety
Posted on August 05 2019
Working in the catering industry can be an exciting prospect, as the limitations placed on you – as opposed to a restaurant – arguably make it a much more challenging task but that also means there’s little room for error.
Kitchen Knife Care Tips- How to Prevent Knife Damage
Posted on August 05 2019
It’s one thing having a good quality chef’s knife, it’s another ensuring that you get the best out of it. Here are my inside tips on kitchen knife care and maintenance: Always take your knives with you. When knives are left unattended, other chefs can use them and potentially cause damage.
Kitchen Staff Management Tips
Posted on August 05 2019
Today’s chef has many hats to wear including managing the budget, creating new dishes, writing recipes, costing recipes, managing cooks, dealing with HR, and so much more. But one of the most crucial roles of a chef is effective kitchen staff management and training.
Pro Tips on How to Set Up an Awe-Inspiring Buffet
Posted on August 05 2019
It is time to set up your buffet and prepare your guests for the ultimate dining experience! How? Here are a few useful pro tips guaranteed to help you plan a professional buffet set up and impress your guests.
Restaurant Competitive Price Menu Strategy
Posted on August 05 2019
Pricing a menu is tricky business: price dishes too high, and you’ll turn off patrons. Price it too low and you’ll cut deep into your profit margins. It’s a skill to find that delicate balance, but here are some tips to help you with your restaurant competitive menu pricing strategy.
What’s Hot Culinary Forecast
Posted on July 01 2019
With each new year comes fresh trends and concepts. In order to stay relevant and continue driving customers through your doors, keeping up with each culinary shift is a must. See below for 2017 Trend and Concept predictions.
How to Manage Labor Costs for Your New Restaurant: 10 Tips to Balance Expenses & Productivity
Posted on July 01 2019
Minimum wages are rising, and as the economy adds jobs good help is getting harder to find. With starting wages rising to between $9 and $12 per hour in many states, the cost to produce your menu keeps getting more expensive.
Tips and Tricks: Deep Fried Seafood:
Posted on July 01 2019
Summer is a wonderful time of the year for seafood of all varieties, and chances are good your customers love a good fish fry. Versatile and using cheap ingredients, fast to execute and not requiring a high skill set, a deep fried seafood platter featuring fish, shrimp, scallops, or clams will give your customers something fun and crunchy to sink their teeth into.
How to Keep your Customers Coming Back to your Restaurant
Posted on July 01 2019
It’s great when you get new customers for the first time, but how do you create an attraction that keeps them coming back? Because we’re creatures of habit, you want your customer’s visit to your restaurant to become part of their routine.
Restaurant Social Media Marketing
Posted on July 01 2019
Social media has become all the rage, so whether you like it or not, you need to create an online presence for your restaurant/bar! When searching for information about restaurants, people flock to a business’ social media accounts and look to see what people are saying about that business online
Americans Embrace Global Cuisines
Posted on July 01 2019
Cuisines Coming to America Global cuisines have been gaining popularity and becoming a big part of American diets. According to Nation’s Restaurant Association, over 80 percent of consumers eat at least one ethnic cuisine per month; 17 percent eat seven or more on a monthly basis.
Cash or Credit: The Pro’s & Cons of Going Cashless.
Posted on June 07 2019
Is going cashless discrimination? Is it ok to charge a fee for using a credit card?
The Benefits of a Cashless Restaurant Business: You don’t have to dig too deeply to find a whole host of reasons that a restaurant might not want to accept cash. Cash is a pain for restaurants in many ways.
Inside Foodservice
Posted on June 07 2019
About a year ago, we told you about the European Union’s plan to address the issue of single-use plastics. On April 15, 2019, the EU passed a measure supporting a sweeping single-use disposable ban to go into effect beginning in 2021
Culinary Essentials: Serve Success - Food Trends
Posted on June 07 2019
We love food trucks at Superior. As some of the fastest moving people in the food service industry, the food truck owners and operators we’ve met are gifted at creating unique and flavorful menus. They’re also adept at marketing and managing their hectic schedules.
C-Store Trends
Posted on June 07 2019
The millennial generation has long since reached adulthood, and if you’re looking to attract this group to your grocery store, it’s time to revise your food merchandising techniques both inside and outside the store.
Catering Insights
Posted on June 07 2019
There are many occasions when home-cooked meals just don't cut it and dining out at a restaurant just isn't feasible. Weddings, parties, meetings, conferences, luncheons and holiday gatherings are just some examples of get-togethers that require more than what you can whip up in your kitchen but wouldn't work in a restaurant setting
Trends in Eco-Friendly Packaging
Posted on June 07 2019
To understand the future trends of eco-friendly food packaging, look at how dynamic the last decade has been with constantly evolving technology. Superior Equipment was the first broad line distributor to spotlight and create a special section for eco-friendly food merchandising products.
Serve Success
Posted on April 30 2019
All About Tacos: What Fuels America's Love for Tacos? And why are they all the rage on social media? Beluga caviar, pâté de foie gras, white truffles, oysters — these are the hallmarks of luxury in the culinary world.
Culinary Essentials
Posted on April 30 2019
Whether just starting out or a veteran in the catering industry, buying large goods can be a daunting task. We have assembled a list of supplies and cost-saving insights to gather the elements needed to get a new venture running or an old refreshed.
Product Spotlights
Posted on April 30 2019
New machine turns food waste into compost! The new Compostapack food waste composting system. Food packaging appliance specialist Enterpack has made its first foray into catering equipment with the launch of the Compostapack food waste composting system.
Eco-Friendly Tips
Posted on April 30 2019
Environmental responsibility has swept the nation. From large-scale corporations planning their next convention or board meeting to the individual small-scale client, people are searching for new ways to incorporate earth-friendly products and services into their venues.
Facility Design & Décor
Posted on April 30 2019
Every sector of the food industry has its own unique set of challenges. From the outside, many people tend to think these revolve around food; after all, that’s the business we’re in. But we all know restaurant owners need to do far more than maintain an exciting menu or source the right ingredients.
Inside Foodservice
Posted on April 30 2019
Back in the 1950s, America was fascinated by the home of the future. Publications like Look and Life magazines would regularly profile the yet-to-be designed and built kitchens of the 1990s and 2000s. Fully automated kitchens had push-button controls and appliances that made cooking and baking so easy you could set it, forget it and go off and enjoy yourself.
Finding the Right Equipment & Supplies for Your Restaurant.
Posted on March 25 2019
For restaurant owners just starting out, the search for the right equipment and supplies can be daunting. Figuring out exactly what you need is a difficult task. For any restaurant, there will be a long list of equipment and supplies that need to be procured before even opening, and that list is different for each person and each restaurant.
How to Open a Successful Pizza Shop
Posted on March 25 2019
A slice of pizza with gooey cheese Pizza! Who doesn’t love pizza?! It’s the perfect food for nearly any occasion and that’s why it’s a beloved choice of so many diners eating in, carrying out or ordering delivery.
Prevent a Meltdown this Summer
Posted on March 25 2019
During the summer months, it could also mean having to throw away hundreds – or thousands – of dollars’ worth of food that melts or spoils on hot summer days.
Key Design Considerations for a Commercial Kitchen.
Posted on March 25 2019
Superior Consultants have a firm handle on the key considerations that should be taken into account when designing a commercial kitchen. Four main components that operators need to bear in mind when looking to build efficient, on-trend kitchen that will keep customers coming back for more.
Tips for Designing a Responsive Website for your Restaurant
Posted on March 25 2019
Your website is a customer’s first impression of your entire business - make sure it’s perfect! While no book should be judged by its cover, you will have a competitive advantage if you accept this phenomenon and work with it. It’s no secret that more web users are accessing the internet on their mobile devices such as cell phones and tablets.
How To Bounce Back from a Bad Restaurant Review
Posted on February 22 2019
Ever get a bad review on Yelp or Urbanspoon? Have a patron leave play by play tweets about poor service? Get slammed by a local restaurant reviewer? Negative press can escalate quickly with social media.
Tips to find More Customers for your Restaurant
Posted on February 22 2019
Easter is upon us and that means the Lenten season will be in full fish fry mode. Fish fries have long been a staple in communities across the Unites States. Luckily, they’re low maintenance affairs that require just a few pieces of equipment – whether you’re doing them in your restaurant or at your church. Here’s what you’ll need for a successful fish fry:
What is Section 179 of the IRS Tax Code?
Posted on February 22 2019
IRS Section 179Most business owners think the IRS’ Section 179 tax deduction is some mysterious or complicated tax code. It really isn’t, we promise.
What Type of Commercial Panini Grill Is Right for Your Restaurant?
Posted on February 22 2019
The word “panini” is actually a plural form of saying “panino”, which means “bread roll” in Italian. So in a literal translation, the panini grill is a grill for bread rolls. That is mostly right – but there is so much more to create with a panini grill.
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