With economic times being hard, restaurant owners are having to bring in chefs from overseas to ensure reliability. One of the owners for a hotel bought over a chef from Dubai to join a team of 3. This could be a blessing for restaurants as over sea chefs can bring with them new ideas depending on their experience. This one In particular had worked in a international hotel and helped revamp the menu to minimise wastage by suggesting ideas to bring in Indian curries to the menu. If there isn’t a local cuisine then it’s a good idea to start something along these lines as it brings you into a market that people don’t usually have regular access to.

To stop risking the reputation of the hotel restaurant by re-vamping the whole menu it’s worth having a special night which gives the opportunity for customers to take advantage of the change without having to give up the set menu and loose exiting customers. This way you can take advance bookings, add to a set meal with various curies for example. It’s also worth getting the publicity for It via the local paper which helps tediously. As you get deposits in advance this helps with running costs and advance bookings you also know how much to prepare so minimal wastage of actual food.

With many restaurants feeling the pinch over the times of economic recession there are many which have to had to bring in some new ideas to get thing moving back on the up. One of the managers from Northumberland had to do some quick thinking to keep his country hotel on the go without being impacted by the recession. He had already seeing the effect as dinners started spending less, interests at the hotel started going slow and overall fewer rooms were being booked. To get things up again he had to recruit a chef from Dubai who could be reliable.

Keeping your restaurants clean and ensuring that you meet the food hygiene standards is key to running a good restaurant without getting in trouble by the environmental health officer. Health and safety and trading standards are the most used words by customers. If you do get a visit from the officer then they will carry out extensive checks on the property. Seeing food on worktops, not stored properly and any evidence of mice, rats or vermin and you could be in serious trouble. It’s better that you ask for a visits before opening so your clued up on what to expect and the standards that you need to operate to.

You need to keep clear and detailed records of food hygiene, cleanliness, kitchen hygiene and records of the training given to staff on it. More importantly if you call professionals in to carry out tasks then this too can help you score points when officers come. In the first year of operating you will be paid a visit by the council inspector and given a score which is calculated in line with the standards in your restaurant. You will be penalised for making false allegations about the food that your selling – for example fresh fish when it’s likely that you’ve cooked fish that’s been in the freezer. The other example is organic food – and the food is not actually organic.