As a senior editor at Chronicle Books, Amy Treadwell has helped produce cookbooks with some of the top chefs in the industry (think Michael Chiarello). Here, she tells us everything a chef should think about before writing a proposal — and how to make it good one.
Gregg Rapp is a “menu engineer,” which means he consults with restaurants to make their menus more profitable by designing them with visual and verbal psychology in mind. He’s spent the last 30 years helping restaurants grow profits and increase customer loyalty and frequency — often just by changing the presentation of what’s already being offered. We sat down with Gregg to hear his list of Dos and Don’ts for restaurant menus.
For today’s tip, we turned to Brian Reccow, Director of Operations at Lolinda and El Techo de Lolinda in San Francisco. His restaurants are part of a larger group ( including Beretta, Starbelly, and Delarosa) known for their success in business and operations, so we asked Brian to share his advice for managing a restaurant budget. Read on for his best practices!
Now that it’s January, take advantage of a little down time and get organized! Charles Bililies is the founder and owner of Souvla, a Greek sandwich shop in San Francisco. Because he’s operating in a small space, Charles has made it a priority to stay organized, from tracking inventory to labeling items in his storeroom. Here are his top tips to set yourself up for success in 2015.