Which Commercial Kitchen Layout is Right for Your Restaurant?

Zone Kitchen commercial kitchen layout

“(…) Zone layout is what it sounds like – the kitchen is divided into different areas depending on the task at hand. So there might be a food prep zone for chopping and mixing, and all of the necessary tools and equipment will be right there in that station. The cooking zone is only for cooking already-prepped ingredients.

Good for:
The benefit of this type of layout is for restaurants that serve up several menu items that are not cooked, for instance, salads and smoothies. That way, servers can access both cooked and non-cooked dishes, and each staffer can focus on their specific job without getting in each other’s way.”

See more here.

4 Ways to Take Your Sales Strategy to the Next Level with a Video Presentation

“To maximize potential impact, businesses are upgrading their sales strategy to incorporate a video presentation. Not only does this put a face to your business, but it can also be individualized to each client, and can significantly help you stand out among the rest. Consider these steps to take your sales strategy to the next level with an introductory video.”

1. Introduce Yourself To Clients

Add a more human, and engaging, element to your pitch and introduce yourself to potential clients with a video. You can let them know what makes your products or services better from the rest, and give them an idea of what kinds of people they can expect to work with by choosing you.

A corporate video can be used as an initial means of contact or a unique way to send clients some information prior to a sales meeting – more than just a sales deck showing off products and price points, a corporate video can provide a platform to show off your merchandise and let potential buyers see them in action.

This is an excellent sales strategy that will get them thinking about your business, and help to take things to the next step.

2. Use Video Content During Your Sales Pitch

When you get the opportunity for a face-to-face meeting with a client, having video content in your sales strategy can help a lot.

More than just presenting numbers, a corporate video enables potential buyers to see your products in use, and learn exactly how they’re beneficial. This is especially useful for those businesses that offer services or products which can’t be brought into the office for the meeting. Adding a quality visual aid to your sales approach allows you to show off the design process, manufacturing floors, your talented staff, and so much more.

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Read more here.

Key Ingredients For Successful Organizational Change

Image result for Successful Organizational Change

As we approach the end of 2018, many of you are probably planning business transformations for the New Year. However, the loftier the goals, the more care needs to be given to the process in achieving them. All organizations today face the need for more frequent and ongoing change in order to maintain their competitive advantages and relevance in the the marketplace. But change is exceedingly difficult in today’s more complex business battlefield. In the Navy SEAL Teams, we operated in what we referred to as VUCA environments: volatile, uncertain, complex, ambiguous. Sounds just like modern business doesn’t it?

Five Key Ingredients

Successful change formulas involve (1) vision, (2) benefits, (3) sponsorship, (4) resources and (5) methodology. If any of these five ingredients are left out, the outcome won’t taste all that great. For example, if aligned vision is lacking confusion sets in quickly. The key word being aligned. If senior leaders have varying ideas of what success looks like, things get messy really fast. When the benefits aren’t clear (or not clearly communicated), ambivalence occurs. Without full sponsorship from leadership, resistance spreads. Without resources, frustration. Without a clear methodology and approach, procrastination becomes the norm.

Read more in Forbes article here.

Her Name Was Carmen Opens in Soho With Latin American Seafood

Soho is now home to a two-floor Latin American restaurant called Her Name Was Carmen, with seafood, music, and a design inspired by the modernism from the ’50s and ’60s in Latin America. Thatcher Shultz (the Garret) and Andres Diaz (Felix, Tropicana parties) own the spot at 527 Broome St., and Diaz, who is of Colombian heritage, wants it to be “an elevated Latin American concept.” To do so, they’ve brought on chef Ben Hammou, formerly of Le Bernardin and Flora Bar, to helm savory and chef Victoria Louise to run pastry. Though both of them are of Peruvian heritage, they will be cooking up seafood with inspiration from all of Latin America.

See more here.

Designing a Chain Restaurant for 40 Million Travelers

Image result for legal sea bar washington station

“The estimated 40,000,000 people that pass through Washington D.C’s Union Station annually were a major consideration throughout the 6-month development of one of its newest bars and restaurants. Legal Sea Bar (part of the 37-Restaurant Legal Sea Foods chain) opened this past July on the West side of the station’s mezzanine level, was designed with high traffic in mind.

And so the casual bar/restaurant combo is “primarily designed for people trying to catch a train.” Small details take travelers’ needs into account: there are designated areas to put suitcases aside where visitors are still able to keep an eye on them, sufficient space between tables to store luggage, and ample hooks underneath the bar for easier purse and backpack storage.”

Read more here.

Hill Country Food Park Opens in Downtown Brooklyn

“Marc Glosserman, who brought his Texas roots to New York and founded the various Hill Country restaurants, has turned what was his barbecue place in Brooklyn into a spacious food hall with an outdoor vibe. “I want it to be like a gathering of food trucks,” he said. Here, there aren’t trucks, but rough-hewed stalls to provide sustenance from morning (coffee and Du’s Donuts) until night (Van Leeuwen ice cream and cocktails). Fried chicken, including some new sandwiches, will be on offer, along with baby back ribs and other barbecue. And there’s Austino’s, for square pizza Texas-style; Bluebonnets, serving vegetable-forward sandwiches and salads; and Nickie’s Tex-Mex specialties, including tamales, nachos and burgers with salsa. Libations are soft, hard and in-between. On the second floor, a sprawling new version of Hank’s Saloon, a venerable dive bar that is closing in Boerum Hill, will be installed by early next year.

See more restaurant opening here.

Walmart surpasses Amazon as online shoppers’ most popular grocer

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“The world’s largest retailer has surpassed the e-commerce giant in a survey of online food shoppers, more of whom said they most recently visited Walmart’s site for groceries. Local supermarkets were in third place, fueled in part by logistics provider Instacart, which handles orders for grocers like Kroger Co. and many others.

Walmart has moved ahead thanks to the rapid deployment of its curbside grocery pickup service, which is now in about 2,000 stores. An additional 1,000 will come on board by the end of 2019, the company said at a recent investor conference.

Walmart also works with delivery services like DoorDash and Deliv to bring groceries to customers’ homes for a fee. Amazon, meanwhile, offers grocery delivery from Whole Foods Market stores for its Prime customers in 60 cities, with in-store pickup now available in 10.”

View full here.