Kiely Kuligowski is an expert in project management and business software. Her project management experience includes establishing project scopes and timelines and monitoring progress and delivery quality on behalf of various clients. Kuligowski also has experience in product marketing and contributing to business fundraising efforts.
At Business News Daily, Kuligowski covers marketing best practices, along with a range of workplace topics, like office etiquette, paid leave, employee engagement and more.
On the business software side, Kuligowski has evaluated a range of products and developed in-depth guides for making the most of various tools, such as email marketing services, text message marketing solutions and business phone systems. In recent years, she has focused on sustainability software and project management for IBM.
Your FOH includes anything your guests see and interact with, from décor to how they pay for their food.
\nThe number of tables and chairs you need will be determined by the size of your restaurant, fire codes and your eatery’s overall design. You should have a mix of seating options and tables that can fit together easily to accommodate larger parties. Andrew Diamond, president of Angry Crab Shack, recommends buying your tables and chairs because it’s usually more cost-effective than leasing.
\nIf you plan to have a host or hostess to greet and seat guests, you’ll need a podium where they can stand and keep the reservation book. Look for a podium that includes storage space for menus and perhaps silverware. You’ll likely want to buy this furniture instead of leasing it.
\nAt its most basic level, a point-of-sale (POS) system will allow your waitstaff to input orders and your guests to pay for their meals. There is a wide variety of systems, all with different options and customizations. If used properly, POS systems can also help with inventory tracking. POS systems typically are leased from the vendor and include regular updates. [Check out our picks for the best POS systems]
\nLinens — including napkins, towels, rags and aprons — are some of the most essential items in your kitchen. “Most new restaurateurs are not aware [of] the sheer number of rags/towels required to keep the restaurant clean and operational,” noted restaurateur Nick Kamboj, CEO of Aston & James. He recommends hiring a linen service to provide the restaurant with weekly fresh linens and cleaning services. “It is worth it,” Kamboj advised. “Trust me.”
\nGuests eat with their eyes before they ever taste your food — a fact that should inform everything from how your chef plates the food to the tableware you use. In general, round, white plates tend to enhance sweet flavors, but black, angular plates can boost savory flavors. Red plates tend to reduce how much diners eat and blue plates can be a turnoff to one’s appetite altogether.
\nYour patrons will appreciate a sense of security and you can protect your assets with the right security system. You may even get a discount on your insurance. The cost of electronic access control will vary depending on the type of hardware used and the number of doors you must secure. Costs may range from $1,000 and up per door.
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