How to Write an Effective Restaurant Manager Resume

resumeFollowing are some resume writing tips that will help you with your objective of getting the restaurant interview. Make sure you go over your resume with your recruiter prior to having him/her send yours to any restaurant hiring manager. Use spell check as well. If you’re a restaurant manager, don’t list yourself as a “retaurant manager”, “restaraunt or restraunt manager”, or “restaurant manger”. (None of these are spelled correctly) Also, check the spelling of the name of your current and previous employers. Failure to put forth this effort decreases the level of professionalism with which you are regarded and brings into question your attention to detail.


Email Address and/or Personal Web Address

Permanent Street: City, State Zip Code

Phone Number


Institution location: Certain restaurant concepts take education under higher consideration than others. Generally, larger companies doing a higher level search pay closer attention to a restaurant manager’s education, but you can never be sure what type of person will be examining your resume. Always try to include full details on your education including degrees and awards received.


In many ways, the resume objective is the bread and butter of the actual document. Including an objective provides the official introduction to the rest of your text, discussing your career objectives along with the kind of restaurant jobs you’re looking for. It sets the tone for the remaining content and is the first thing that hiring manager looks at. Because of this, you need to give your attention to the resume objective. What is your goal in relation to the restaurant manager jobs you’re looking at? State that in your restaurant resume objective. Some restaurant resume objectives include:

· To obtain a management position in the restaurant industry with upward mobility from assistant manager to general manager.

· To obtain a position in hospitality which makes use of my guest relations skills.

· To obtain a position in the restaurant industry with excellent mobility and room to grow.

Note that all of these restaurant resume objectives are short and to the point – one sentence phrases consisting of two major parts that serves as an introduction to getting the rest of your resume read.


· List experiences as follows: Job title, employer, location (city, state) and the dates. The order of the job title and the employer depends on how you want to present yourself. De-emphasize dates, months may or may not be relevant.

· Start each description with an action word. Use present tense verbs when referring to current activities. Use past tense verbs when referring to past activities. Do not use “I” or “My”.

· Tailor this section for the type of food service jobs you are applying – Assistant Manager, General Manager, Multi-Unit Manager, etc.

· You may choose to put either the job title or employer name first. You should decide which is more important – where you worked or what you did.

Cite your specific responsibilities and accomplishments for each position. Do NOT simply write a generic restaurant manager job description here! Be thorough in your descriptions without exaggerating. Appropriate divisions for this category may include training/development experience, new store opening experience, P&L experience, etc.


Computer: Even if it is only word processing skills, list familiarity with computer systems, applications and programs. If you don’t have it, they may assume you don’t know it.

Language: State degree of proficiency in reading, writing and speaking, especially if bilingual. This is a big plus to some restaurants.


List academic, leadership and athletic honors.


Include leadership positions, such as offices held and responsibilities. You do not need to include everything you have done, be selective in your listing.


You should only use this if you need to fill space.

Brian Bruce is Vice President and Executive Restaurant Recruiter with Premier Solutions in Oklahoma City and Blogger with 23 years operations experience. His vast knowledge of the industry comes from many years managing in national concepts, small start ups and restaurant ownership. He understands the day-to-day challenges from both sides of the equation, as a client trying to find quality operations candidates and as a management candidate trying to find a quality employer. He can be reached at 877-948-4001, by email at, or on his blog at

Types of Restaurants and Their Characteristics

A restaurant is a place where food & beverages are sold & served to customers. There are different types of restaurants that have evolved to meet the dynamic demands of consumers. The following are some well-known types of restaurants & their special characteristics:

Bistro: it is a small restaurant that serves simple, moderately priced meals & wine. Braised meets are typical dishes that are provided in a bistro. It may not have printed menus.

Brasserie: formal restaurant which serves drinks, single dishes & other meals. The waiters are in traditional uniform of long apron & waistcoats.

Coffee shop: mainly serves snacks & beverages 24 hours a day; however it may serve all the three meals. This concept has come from the USA. A ‘cover’ is a term referring to a place setting with necessary cutlery, crockery & glassware required at the beginning of the service for one person. Though the main feature is 24-hour operation, some coffee shops may close early, depending on their location.

restaurantSpecialty Restaurant: it serves specialty dishes which are its strength & contribute to the brand image. It operates during luncheon & dinner hours, between noon & 3 PM & between 7 PM & 11 PM. The ambience & decor of the restaurant reflect the theme of the specialty restaurant. The dishes of a particular region of a country or a particular set of people are also termed as ethnic cuisine.

Fine Dining Restaurant: this kind of restaurant primarily caters to the requirement of the affluent market segment which wants to experience fine dining. The restaurant may either offer dishes of one particular region or country or exotic dishes from various cuisines, wines, spirits & digestives. It opens mostly during dinner time. The ambience & décor of the restaurant will be elegant & rich. The wait staff employed is skilled & has a sound knowledge of the dishes served. The restaurant employs sommeliers to serve wines & other alcoholic beverages.

Popular Restaurant: this type of restaurant is informal, yet hygienically kept & it is located in a busy area such as bus stands, railway stations, shopping area & so on, catering to the requirements of the middle class & the customers who are in a hurry. The menu may either be displayed on a board at a prominent place or printed & laminated. It operates from 7 AM to 11 PM. The food is plated in the kitchen & carried to the table on a tray & served. The service standards are low & informal. Space is utilized to the maximum to accommodate more covers. The seat turnover is very high but the average revenue per cover is low.

During busy lunch hours, these restaurants serve business lunch, mini-lunch, & thali meals in a separate area to speed up service.

Dhaba: it is a roadside food stall found on national & state highways, mainly catering to the requirements of heavy vehicle crew. It specializes in ounjabi cuisine & tandoor cooking, serving very limited dishes, which are freshly prepared. The service is very informal & there is hardly any cutlery used. The dishes served here are inexpensive & taste like home-made food.

Fast food joint: the fast food concept was first introduced in the USA & now it has become popular around the world. It is characterized by the speed of service & the affordable price of the menu items. Changes in eating habits, non-availability of time to wait at the table & eat, increase in the number of working women, advancement in food processing technology, growth of teenage market, & so on, have contributed to the success of fast food operations. It is located in very busy area.

Rotisserie: this type of restaurant specializes in grilled or roast meat, poultry, & fish, which are prepared in front of the guests.

Barbeque restaurant: the marinated pieces of meat, poultry, fish, vegetables, paneer, & so on, are inserted into skewers & cooked over live charcoal or electric griller. It is generally located near a swimming pool, roof top, lawn, sea side, & so on, & is open during evening hours.

Night club: it operates during the night & offers dinner, dance, & live entertainment. Cabarets or floor shows are the main attraction of the night club. Guests are required to wear formal wear.

Night clubs levy an entry fee.

Discotheque: it operates during night hours. It provides a dance floor for guest to dance on. Special sound & lightning effect is created for an appropriate ambience. Drinks, especially beer, & snacks are made available during the operations. The service is very informal. It is patronized mostly by the youth & couples. The entry is limited to a certain number of guests according to the floor/room capacity & an entry fee is levied.

Ice Cream parlor: it serves different kinds of ice creams-sundae, coupe, bombe, cassata, & so on. These ice creams are stored in ice cream containers & are kept in refrigerated displays with see through glass. The parlors may either be a franchisee or an independent one making its own varieties of ice creams. The seating arrangements & service are very informal. Guests may either eat in the premises or have it packed & carry.

Cafe: this is a restaurant of French origin, mainly serving coffee & snacks. The French colonies in India, but served Indian snacks such as vada, samosas, bonda, & so on, along with coffee & pastries. The customers are served at the table following the American style which increases the seat turnover, but the average revenue per cover is low due to the lower pricing of dishes.

Cafeteria: the traditional cafeteria system consists of a straight line of counters containing a variety of hot & cold dishes. The cashier who is at the end of the counter makes bills for the items selected & collects payment. This form is widely followed in institutional & industry catering establishments.

In modern ‘ free flow cafeteria’ system, the counters are segregated according to the type of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrees, salads, pastas & so on. In most cafeteria-style operations in India, guests make payment at the counter beforehand for items they want to eat & collect them against the bill at the appropriate counters. Cafeterias are situated in railway stations, cinema halls, shopping complexes, college premises, office premises, & so on, where the guest expects quick service.

Food Court: it refers to a number of independent food stalls, each serving items of food. The customers order the food items they want to have & consume them at a common dining area. The types of dishes offered represent local cuisine & dishes that are popular globally. Food courts are found in big shopping complexes, entertainment complexes, amusement parks, airports, & so on where there is a heavy traffic of customers.

Kiosk: it is small permanent or temporary structure on a sidewalk from which items such as coffee, tea, chocolates, pastries, savories & so on, may be sold. Most kiosks do not have seating provision.

Drive-in: customers drive in, park their vehicles at a parking lot, & remain seated in their vehicles. The waiters go to the customers with menu cards, collect orders, & deliver the food items on specially designed trays & the customers remain parked while they eat.

Oyster Bar: it is a restaurant that specializes in the serving of fresh oysters. The oysters are opened or shelled behind the counter, within the sight of guests. Fresh oysters are served on a bed of crushed ice with oyster cruet, brown bread, & butter.

Pub: it mainly serves various kinds of beer, especially draught beer, & snacks.

Bars: it offers all kinds of spirits such as whiskey, rum, gin, vodka, brandy, tequila, wines, & beers. Hotels & restaurants have an additional bar in the food service area/restaurant to dispense wines, beers, & spirits during the service, called a dispense bar.

Carvery: it is restaurant serving roast meat & poultry, which are carved at the carving counter by a carver in the presence of guests. Table d’hôte menu of three or four courses with roast meat or poultry as the main course is offered.

Contact no.9323077538
Mumbai College of Hotel Management & Catering Technology,
Mira Rd-East-401107.

Your Restaurant Menu is the First Line of Sales

For any food and beverage establishment, the primary feature – obviously – is what is being served on the menu. Every other facet that a restaurant features is in support of this primary point. In this, not only is it important that the food is delectable, but the dishes must also be well presented to guests. As such, restaurant menus decided by restaurant manager are the first line of advertisement for a food and beverage operation.

Restaurant menus target two specific areas of representation: the guest and establishment itself. Each of these two areas of representation has inherent menu characteristics.


For the guest, the menu is the first line of sales. The menu is the practical advertisement that markets the primary function (food and beverage) of the restaurant. As such, the menu should be not only be functional (i.e. easy to read), but it should be reflective of the quality services of the Restaurant and highlight the motif expertly.

For the Restaurant, the menu represents inventory requirements and advertising opportunities. The menu can be a basis in which a restaurant manager determines their inventory needs and categories. The menu will also point to staffing demands in terms of delivering services. Finally, the menu as noted earlier; is a prime means of advertisement. By placing pictures and other graphics of meals and beverages on the menu, the establishment positions itself for return business and increased sales.

As one can see, the menu concept goes beyond just being a list of the available food and beverages that an establishment offers. As food and beverage management prepare menus for their establishments, a restaurant manager should consider the following content in regards to fulfilling the aforementioned outlined purpose of a menu.

The first area of concern for a restaurant manager is the actual content of the menu – the language. The language, both in style and nationality, can depend on the theme of the establishment. They should definitely match. The primary consideration within this framework, however, is that the guest shouldn’t have any trouble reading or otherwise understanding the menu.

Accuracy is the next facet that a restaurant manager should be concerned with. There is nothing more frustrating to a guest than to have inaccurate listings and prices on a menu. This causes confusion and is unprofessional; both issues that impact negatively on a business.

Pricing is the final component that demands attention with an establishment’s menu. Not only should the pricing be accurate, but they should be reflective of the quality and types of services offered. Competitive and reasonable pricing is imperative if an establishment wishes to remain a viable business entity.

In short, the menu of a food and beverage operation is a vital part of the overall success of the establishment. More than a list of available food and beverages, the menu provides establishments with numerous benefits ranging from advertisement to inventory assessment. It is therefore of paramount concern that a restaurant manager not only compile effective menus, but that they continue to monitor and update menus in order that they remain current.

A major key for success in the food and beverage industry is knowledge. Don’t find yourself behind the eight ball! With our informative eBooks (most of which are free!), you will have all the informative resources you need to not only manage your business, but enhance it. Visit to learn more about how to make your food and beverage operation a booming success.

Ehab Rashwan

How to Make Your Restaurant Stand Out

So you have a nice restaurant with good food and service, and yet the dining room is not always full. You spend quite a lot of money in marketing and wonder why it’s not working for you.

Well let me tell you, there are many other restaurants with good food, good service and a nice ambience, so your place might not be as special in the eyes of your customers as you want it to be.

Put yourself in the shoes of your customers. Why should they come to your restaurant rather than visit one of your competitors?

Well, the truth is that if you stand out from other local options, they probably won’t.

You need to think hard and long about your place and what it makes it special or different from any other restaurant. And believe me, it is different. No two restaurants are the same (except in the case of franchises, which – by definition – want to look and operate exactly the same).

So what makes your restaurant special or different?

You need to articulate the essence of your restaurant, the essence of your offering, so that people will know why they should come to your place instead of your competitors. This is called your Unique Selling Proposition (or USP for short).

You need to create and announce a USP that identifies your restaurant and makes it a unique establishment.

So how can you do that? Don’t worry, I will help you out. Just follow these easy three steps and you’ll be on your way to creating your own USP:

1. Make a list of the real benefits or advantages that you currently offer to your clients.

Think about what’s special about your restaurant. Is it your food? Your wine selection? Your service? Your location? Your decorations? Do you offer live music? Do you have a large menu selection? Open kitchen? Etc.

Ask your customers, your employees and your providers what makes your restaurant special or different. Perhaps you have a unique recipe that people really appreciate and come to enjoy, or perhaps your chef comes out of the kitchen and greets the clients, or you have bilingual servers who can communicate with foreign travelers in their native languages.

Some aspects that can help you determine your USP are:

  • A wide variety of dishes in the menu
  • Unique, ethnic meals or menu items
  • Restaurant especially designed to accommodate families (with a play area or toys or entertainment for children, etc.)
  • Reasonable prices
  • Quality of the food
  • Originality of the dishes
  • Impeccable presentation
  • Excellent service (good is not good enough: it must be excellent to make an impact!)
  • Wide wine selection or special hard-to-find wines
  • Wide beer selection or special hard-to-find beers
  • Specialty cocktails
  • Open kitchen where people can see/talk to your cooks
  • Beautifully decorated place
  • Live music
  • Candles on the tables
  • Cloth linens
  • Original art on the walls
  • Any other distinct advantage that you may have or can provide that your competitors don’t provide.

2. Make a second list of benefits or special things that your competitors offer but you don’t.

For example, do they have a big place and your restaurant is small? Do they offer a full bar and you don’t? Do they have a super-chef with a reputation that you cannot offer? Do they have an excellent location while your place is out of the way?

3. List the ways that you could improve upon your competitor’s unique advantages.

If their place is big and yours is small, you can use this to your advantage by stating that you offer “A unique experience in a cozy atmosphere where you will receive very personalized treatment”.

Or the opposite – if your place is large, you can say “We have facilities large enough to accommodate your office party or your special occasion”.

Or you could compensate for not having a full bar by offering an extensive and excellent selections of wine.

If you have a great location, say that you are “conveniently located in the middle of the city, within walking distance from…”

Or if you are out of the way, you can always say “our restaurant offers free parking and it’s worth it the trip, since you will surely enjoy an extraordinary dining experience…”

You get the idea, right?

So write down the top five advantages and/or differentiators that make your place unique. Then combine them into one short sentence or phrase.

This will become your USP

Once you come up with your USP, write it down, review it and edit it several times to make it as clear and complete as possible.

Write your new USP in a one paragraph statement. You may have problems expressing it concisely and clearly. It may take a few paragraphs. That’s OK.

Now you need to edit down all the fluff (trim the fat), and focus on the core message until you have a clear and unique USP that people will recognize and immediately identify with your restaurant. It needs to become one memorable sentence.

Share it with your employees; share it with your clients. Announce it to the world by using it in all your marketing and sales materials…

Remember, attention spans are getting shorter these days, so your USP must be short and memorable.

If you follow some of these techniques, and come up with a powerful and memorable UPS, you will be ahead of your competitors who simply announce their restaurants in the most traditional ways.

People respond to short and remarkable messages. If you can articulate the essence of your place in a few precise words, and consistently use them to promote your business, you should be able to stand out from the crowd.

Happy sailing,

Jose L Riesco worked in the IT for 18 years and co-owned an Italian restaurant in Bellevue, WA.

By applying his many years of experience working for corporations and his marketing skills to the restaurant business, he has created a unique and groundbreaking marketing system. Jose has brought top proven marketing practices from other industries to the Restaurant industry, making a unique contribution to this business that he knows and cherishes so much. Restaurants have traditionally used advertising and coupons as the main marketing vehicle. The Restaurant Marketing Strategies Book changes all of that.

By creating a unique Strategy client centric (instead of food or Chef-centric), restaurant owners will be able to dramatically increase their sales while creating happy and recurrent clients. You can find more about his Restaurant Marketing Strategies by visiting his web site at

Simple Considerations In Restaurant Design

Great food and outstanding customer service are the most frequently cited keys to restaurant success. While quality food and service are two foundations of a successful restaurant, good restaurant design is vital to customer gratification and long term success. Good interior design creates a beautiful and functional dining space that enhances customer’s enjoyment of meals and entices guests to return.

empty restaurantCreating an excellent dining experience for customers requires a balance of design, technical considerations and function. While planning the restaurant interior, consider the architecture and infrastructure of the building. Create a harmonious design by combining existing aspects of the structure with attention to detail in several key areas.


Begin by identifying the expectations of the restaurant’s target clientele. For example, fine dining customers may expect more space and privacy when dining than guests of more casual establishments. Families with children may prefer a relaxed environment that appeals to children. Understanding the needs of guests allows owners to develop a design that pleases customers.

Dining Room

When planning the dining room, consider the number of guests expected at peak meal hours. A good restaurant design will accommodate this number while maintaining customer comfort. Customers should be able to move around easily and dine without feeling crowded.

Create the right atmosphere by choosing furnishings, colors and lighting suited to the restaurant’s theme and clientele. An owner of a family friendly restaurant, for example, may choose bright colors and lighting to create an environment suited to children. Restaurants that cater to adults and fine dining often choose more subdued lighting and furnishings that create a more intimate environment.


Owners of restaurants that serve alcohol may benefit from creating a separate bar area. A bar serves as a place for guests to order a drink and relax while waiting to be seated. This area also allows single customers to sit for a meal without waiting for a table. In restaurants with heavy weekend traffic, the bar area should be as large as space allows.


A restaurant serving high quality meals requires a well-designed kitchen. The kitchen should be able to accommodate all necessary equipment along with all needed kitchen staff. Include areas for food preparation, storage and handling. Areas for handling shipments and washing dishes are also necessary. A well planned kitchen allows the restaurant to operate efficiently, ensuring customer satisfaction.


When space allows, a restaurant’s public restrooms should be able to accommodate several guests. Tables should be located away from restrooms or separated from them by partitions. If possible, employee restrooms should be located away from public restrooms.

Staff and Office Space

The restaurant layout should include a space for staff to store their personal belongings. A restaurant’s office should be a secure area suitable for storing money and important items or documents. Ideally, office space should be located in the back of the layout.

At all stages of restaurant planning, keep the customer’s needs and expectations in mind. Thoughtful attention to these details allows the restaurateur to create a dining environment that encourages customers to keep coming back.

Paul Kelly is the man behind some of Australia’s most successful food and beverage venues. Coming into our 15th year of business, Paul Kelly Design is turning the corner on 150 projects, each a signature space, each uniquely different and each one a personal creation of Paul Kelly and his team.

We are hospitality design, we live and breathe it and we do it very well. Welcome to Paul Kelly Design home of the creative minds behind some of Australia’s most successful food and beverage venues. Coming into our 15th year of business we are turning the corner on 150 projects, each a signature space, each uniquely different and each one a personal creation of Paul Kelly and his team.We are a holistic design company embracing new ideas and taking the complete project head on with involvement into every area of the project. Our goal is to be the top hospitality firm in the market and our passion for the success of the venues we create gives a Paul Kelly Design project the edge over competitors.

Understanding the Role of a Restaurant Manager

The role of a restaurant manager will depend on the size of the dining establishment that he or she is employed through. For the most part, however, their role will involve managing other employees, creating work schedules, ordering food and dining supplies and much more. Many times, the duties of this type of manager will be delegated to some type of assistant manager to allow the primary manager to focus on core managing concepts and tasks. For those people who are employed as a restaurant manager through a large restaurant, it is not at all uncommon for them to work at least 60 hours a week.

When it comes to customers and vendors, the manager of a restaurant will be viewed as the “face” of the dining facility. Complaints made by customers are generally directed to the manager as well as any inquiries made by vendors. The headache involved with knowing how to run a restaurant can be quite severe, especially because managers spend much of their time dealing with unhappy guests. In addition, when it comes to work schedule conflicts, the manager must deal with them, making sure that enough employees will be present at any given time to ensure that all guests be served in an effective and timely manner. When a certain position cannot be fulfilled, it is many times the manager who steps in to fill the job. For example, if a server leaves work sick, the manager may step in and take over the tables the server was in charge of.

For many dining establishments, the restaurant manager will be the person who is in charge of hiring new employees. Payroll, however, is usually handled by a payroll specialist, but this is not always the case. In fact, many small restaurants may have the restaurant owner acting as the manager and payroll specialist. Restaurant managers know how to run a restaurant and are in charge of a large amount of duties, so it is not surprising that they tend to make good money. Many of them make upwards of $50,000 a year. Since their salaries are accompanied with great benefits, including topnotch health insurance and great vacation packages, a restaurant manager career path is definitely worth looking into.

In addition to great pay, restaurant managers tend to receive free food. For example, if a manager is working a 12-hour shift, he or she may be provided two meals free of charge. Being able to eat two free meals five days a week can save a person upwards of $2,250 a year. This in itself can be viewed as an annuity package. Some work for establishments that allow them to share with the profits of the business.

Much of the work performed by restaurant managers is conducted behind the scenes. In fact, it is not uncommon for the managers to work many hours into the night or morning after the restaurant has closed its doors. For the most part, the manager will be the last one to leave the dining facility as well as the first person to arrive.

Since restaurant managers need to have an in-depth knowledge relating to the different stations found in a dining establishment, including dish washing area, server area and cook line, it is not uncommon for the manager to have worked his or her way up the ladder into a management position. In fact, many employers will mandate that a manager have several years of experience in a lower-level position before being promoted into a management position. In addition to experience, it is of great benefit for a person to take part in restaurant management courses. Through restaurant management courses, a person will learn the ins and outs of the core concepts related to successfully running a dining facility.

If you want to start a career in culinary industry, a culinary arts and restaurant management degree is required.

Five Must-Try Dishes at Your Local Spanish Restaurant

Every society has its own cuisine, and food is one of the best ways to experience a culture. Food isn’t just nourishment, it’s part of a person’s identity and heritage.

For many people, foreign food is one of the best perks of traveling. Each year, tons of Americans backpack and vacation through Europe, sipping on coffee in Berlin or spending a night at a Spanish restaurant in Valencia. For people who can’t travel, whether they have obligations at home or cannot afford it, eating out can temporarily take them to whole new world. Having a night out at a nearby Spanish restaurant, for example, can introduce you to a whole new country without having to leave your hometown. Here are some staples you need to keep on your radar.


Paella is a staple dish in Spanish dining. It originated in Valencia on the east coast of Spain. Paella is widely considered as Spain’s national dish. With several different variations, it is generally made up of rice, seafood or meat, vegetables, and spices. Similar to the original jambalaya, it is great for groups to share.


Different croquettes exist all over the world as small, fried pouches, but Spanish croquetas are traditionally made with bechamel sauce and meat or fish with potatoes. Plenty of places today are more creative with their croquetas, using things like ham, cheese, and mushrooms for unique fillings. They work great as either an appetizer or a meal.


Empanadas are a staple of both Latin America and European Spain. Made from a thin wheat pastry, they are stuffed with fillings that vary from fish, meat, potatoes, and cheese, to dessert fillings. Empanadas can be either fried or baked, and they are one of the most versatile dishes out there.

Crema Catalana

This one’s like a Spanish creme brulee. It’s made with milk, cream, sugar, vanilla, and different spices with a thin, burnt layer on top. It’s rich without being too heavy, usually comes in a small, manageable portion, and is perfect for when you just have that little bit of room left after dinner.

San Jacobos

San Jacobos is essentially a dish of meat wrapped around cheese, and it is both simple and delicious. It’s usually fried and is similar to the French cordon bleu. Some people use ham, some people use chicken, different people use different cheeses, but San Jacobos are always a good choice.

While you may not have the time to visit Spain in the near future, a night out at a local, Spanish restaurant can be just as life-changing, especially if you know what to order. Chefs today are great at getting creative with traditional dishes, so you might come across dessert empanadas or some kind of paella fusion. Don’t be scared to step outside of your comfort zone and trust the chefs at a Spanish restaurant.

To learn more about their options for a Spanish restaurant, Neward, NJ residents should visit

Choose Your Vending Machine Right

So you need to install a vending machine. Regardless of whether you need a vending machine for five or five hundred staff in office, the school or a sports centre, there are several types available. The vending machines are a great source of reliable and steady income. It helps to give some time to choose the right machine. If adequate money and time is being invested in business, it makes sense to choose the right machine and place it in an ideal location. The location here plays a dominant role in profit percentage. Now the question is where do you place the machine? Take some time to consider the decision as carefully as possible. Here are some tips to make a worthwhile choice that will help to acquire huge profit:

Survey Entire Business: Take time to look around business and examine various locations where it is possible to place these machines in. Take measurements and look for potential spots where it can fit easily without impeding access or be in the way of traffic. Take photos of some possible locations to review them at leisure later.

Consider Traffic Routes: The next step consists of locating the chief traffic routes, where people will be walking through your facility. Busier the environment is, higher are opportunities to make better business. That is why, these machines perform better in offices, airports, malls and several other public places.

Where do People Wait: Another way of choosing a profitable location is by finding places where people will sit and wait. This increases the possibility to feed on fruit juice and chocolates out of boredom or hunger. Examples of locations where people may need to wait include barber shops, nail salon, doctor’s offices, airport lobby, etc.

Presence of Another Machine: If there is already a machine installed, it does not mean that another one cannot be placed in the same spot. In case the other one on offer is older and not as maintained or come with a great selection, there are chances to win business. In case none of the selection overlaps, both can occupy the same location and be profitable.

Opt for the Right Food Variant: While deciding on a location to place the machine, deciding on the food to serve is worth a consideration. The food opted for must correspond with the location as well as the preference of individuals populating the place. In case it is just outside the gym, people are more likely to opt for healthy snacks like protein and cereal bars. In case it is to be put up in a site where there will be plenty of children, it is better to opt for ones that offer child friendly snacks. Similarly, if it is an office, ones serving tea or coffee are more popular.

Placing the vending machines in an appropriate location takes up a dominant role and if you find them placed appropriately, you are bound to avail more profit. Take time and choose right since that is bound to make a huge difference.

The writer has large scale knowledge on vending machines. She has several write ups on the places to install vending machines in and various other topics.

Key Rules Every Restaurant Owner Must Know

You don’t have to watch Kitchen Nightmares to know that opening a restaurant can be risky. Depending on the source, between 50 and 90 percent of them fail in the first five years. What is seldom discussed, however, is why these businesses go belly-up. Probably the number one reason is the inexperience of the new owners. How do we know?

Most successful owners had their fair share of failure in the early days. Even the great Gordon Ramsay (host of Kitchen Nightmares) had to close several of his high-end eateries. Now, his establishments are hugely successful. Why? In addition to his culinary experience, Mr. Ramsay had to learn how manage costs, which is probably the single greatest advantage he has over new owners.

Starting Out

When examining the postmortem of any restaurant, the cause of death always reads: “We ran out of money.” The only way to avoid that undignified end is to keep costs under control. Payroll is often the single largest expenditure for eateries, so it is important to know what you must pay and when.

Minimum Wage

As a group, food workers are some of the lowest paid employees around. They are also a very large group, which means governments pay attention to them. As a result, both state and federal laws require that all dining establishments pay their workers a minimum wage. Failure to do so will not only result in hefty fines and penalties, it can also damage an eatery’s reputation beyond repair.


Whether they serve customers at tables or counters, tips always belong to the employee. Bosses are not allowed to collect them for their own profits or to redistribute them. In some establishments, servers may pool their tips so that everyone gets a living wage. This practice is completely voluntary and is not to be monitored or controlled by the owner.


One of the most common mistakes that new owners make is paying too much out in overtime. According to federal law, all hourly workers must be paid time and a half for every minute they work over 40 hours in a week. These costs can really add up for new eateries that are understaffed and overbooked. The good news is that they are entirely preventable. Reducing, even eliminating overtime pay can be accomplished with proper planning. To do so, you must make a work schedule each week and have selected employees who can fill in for scheduled staff members should someone call in sick.


Many restaurant owners mistakenly assume that they can get away with paying younger workers less. In many cases, these first-time employees don’t know about the minimum wage, and their bosses fail to inform them of their rights. Because they believe it is exploitative, state and federal governments do not look kindly on this common practice. To avoid fines and public embarrassment, it important to pay all of your employees fairly, despite their age.

Alien Workers

Because English proficiency is rarely a prerequisite, the food sector has always attracted a disproportionate number of undocumented workers. With that said, all restaurant owners face heavy fines if they are caught hiring ineligible workers. We should also mention that all employees, regardless of the language they speak, must be paid the minimum wage.

As simple as they may be, following these rules can help you control costs, which will give your restaurant a much better chance of success.

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How to Bring in More Business to Your Restaurant

The food distribution industry can be quite profitable. As we all know people consume food products every day. However, the food industry can face many challenges.

Gas Prices

Gas prices can affect your business any day. What can you do to avoid the impact of gas prices so it will not affect your business earnings? As you all know, gas is a commodity. You can view historical prices every day on any major exchange and analyze gas prices ahead of time. Major companies like Ryder Trucks have specialists that just analyze gas prices similar to a commodities trader on the Chicago Board of Trade.

Natural Disaster or Causes of Nature

Some food distributors may rely on specific products such as coffee, beans, rice, produce, etc. While you may be able to acquire cheaper goods outside of the U.S., you may consider purchasing from two different regions that produce the same food product. This is called, hedging your positions.

Specialty Foods

Some food distributors rely on one two to five products because they understand everything about those products. However, to avoid a dependency syndrome on few products you may consider reinvesting some of your products in expanding your product line. In the short run it may be more expensive, but in the long run you will come out winning.


Larger food distributors can obtain financing from large banks. However, small and medium size food distributors may have difficulties in obtaining bank financing. Other options to consider are; inventory based financing, purchase order financing, accounts receivables financing, and cash flow lending. Few lending companies have been fueling capital into the food industry. The food industry can utilize many mechanisms of short term financing because the sales cycles are short.

Currency Fluctuations

Today, more than ever the dollar is picking up traction in becoming a strong currency around the world. The strength in the dollar may or may not affect you depending on the role you play as an importer or exporter. Exporters in the U.S. may have a more difficult time selling outside of the U.S. because a strong dollar reduces purchasing power in foreign nations. Currency fluctuations can be attacked by purchasing within the U.S. and outside of the U.S. A purchase diversification strategy can help you defeat currency fluctuations.

There are more issues that the food industry faces. Despite of the issues, the food distribution industry is very lucrative because people consume food products every day.

By Gil Martin Zapata