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Monthly Archives: July 2013

Be the Place to Dine: Creating Great Atmosphere in Your Restaurant

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books, she specializes in travel, culture and education.

An old joke says, “Did you hear about the restaurant on the moon? It’s got great food, but no atmosphere.”

For many people, both a restaurant’s food and its atmosphere go hand in hand and have equal value in what they look for when they go out to eat. Creating a comfortable and pleasant environment is crucial, as it will also play a factor in whether people choose to come back for a return visit or recommend it to friends.

Here we’ll examine the … Keep reading

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Creating a More Efficient Restaurant

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books, she specializes in travel, culture and education.

No one has to tell you that your restaurant requires impeccable organization to remain operational. Restaurant organization isn’t a matter of personal preference—it’s an absolute necessity since you’re juggling a number of tasks; all of which can be screwed up if certain things aren’t in their rightful place — receipts, recipes, cooking utensils and more. From bookkeeping to burger flipping, everything you need to do your job needs to be easily available.

However, keeping your restaurant in tip-top shape is a little easier preached … Keep reading

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