A Better Bottom Line As labor expenses increase, making smarter purchasing decisions can help your profitability. Restaurant Week is always a hectic time, when your team is stretched in the front and back of house. A nationwide labor shortage and increases in minimum...
6 Questions to Ask Yourself When Planning Your Restaurant Week Menu Pro-tips to maximize profitability from Sysco’s Ricky Webster You can begin uploading your Inlander Restaurant Week menu NOW. To have a super successful event that impacts your bottom line during...
Farm Fresh Spotlight: Sackmann Cattle Company The Sackmann’s roots in Eastern Washington run deep, going back over a century. Owners Jeff and Jaime Sackmann both grew up on farming and ranching homesteads settled in the 1900’s. While ranching is in their blood, the...
Wine Service 101 1. The bottle is presented to the host. The host is whoever ordered the wine. Pay attention to this — don’t present the bottle to the gentleman if the lady ordered it. Say the wine’s name and vintage, confirming their choice, before...
Profit Pitfalls to Avoid During Inlander Restaurant WeekDo’s and don’ts for the 10 most delicious days of the year Don’t 1. Don’t offer dishes you can’t serve properly. Research shows diners eat out during Restaurant Weeks to try new places. Make sure you put your...
Offsetting Rising Labor Costs As labor expenses rise in Washington, managing your food costs is more important than ever With Washington’s minimum raise increasing in January and employee benefits expenses on the rise, restaurants are under more pressure than ever to...
