• Collecting testimonials from satisfied customers – good testimonials from real people will highlight the atmosphere and food of your establishment; 

• Talking about your restaurant's history – this gives customers a  glimpse at the human side of your business, the aims and dreams that they can be part of; 

• Showing what makes you unique – if your restaurant has a quirky location, a renowned signature dish, a big personality or some special personal touches, video is a great way to showcase that;

• Demonstrating your talents – showing how your restaurant sources and prepares food will let people see how delicious your food is and encourage them to come and try it for themselves.

• You will have complete creative control; 

• You will spend a lot less money – but you will also spend a lot more time; 

• The video may have a slightly homemade look – in moderation, this can look homely and welcoming.

• The process will be a lot faster; 

• The editing will be smoother and more professional; 

• The process will also cost a lot more.

Story and Infographic Provided By: Ashley Chan for Eateria

Color most definitely has an impact on the success of a restaurant. We live in a world filled with color; it impacts us emotionally and mentally. Color is a great way to send a subconscious message to your customers. For example, when everyone thinks of McDonald’s, the bright yellow arch and cheery red background comes to mind. Both red and yellow are very warm, stimulating colors associated with happiness. These colors are so stimulating to the human eye that it can actually cause diners to eat faster, which means that fast food restaurants like McDonald’s can serve more customers.

McDonald’s didn’t just choose those colors by accident; their marketing department probably did careful research to find the best color to promote their brand. Before opening a restaurant, you need to consider the colors you want to use for everything from the walls to your business cards. It may seem like a trivial task, but color is an extremely important marketing tool.

Warm, bright colors like red and yellow are visually exciting, but it can also overwhelm customers and cause them to rush through their meal. Orange, while still a warm color, is a happy medium between the two. If you’re looking to create a more relaxing environment, pastels or neutrals are the way to go. Pastel colors are a great way to introduce hints of brighter colors (think pink instead of red; or pale yellow instead of neon) without having their negative effects. Brown and grey are great neutrals to create a calming environment and depending on the shade, they can create a more feminine or masculine feel to go along with the theme of your restaurant. Purple is another great color; we associate it with knowledge, royalty, and luxury, which makes it a great choice if you have a more high end restaurant. Or, if you want to create a fun, youthful vibe, a bright purple will be very appealing.

One of the most popular favorite colors to have is blue. While blue may appeal to you personally, it may not be the best choice for your restaurant. This color symbolizes serenity and intelligence, but studies have found that it can also suppress appetite! Hints of blue can accent the environment nicely, but blue plates or blue walls could cause a decrease in your sales. Be cautious with green as well; it’s obviously an earthy color and is very calming, but it has its cons! Green can sometimes remind people of moldy or spoiled food, so it’s best to use it sparingly. Black is another color that needs to be used with caution. It can be seen as elegant, seductive and mysterious, or it can be seen as authoritative, serious and in Western cultures we associate it with death. If you want to create a more upscale feeling, you can use black as an accent, just don’t overwhelm your customers with it.

According to the U.S. Census Bureau, people aged 65 and above made up about 13.3 percent of the total U.S. population in 2011.

As the senior population continues to grow, more and more businesses are making an extra effort to cater to senior citizens. If you are running a restaurant, there are a number of things you can do to make your business more appealing to seniors.

Understanding the Dietary Needs of Seniors

As people grow older, it becomes increasingly difficult for them to perform certain household chores, including cooking and washing dishes. As such, many elderly people prefer to eat out rather than cook at home.

Eating out is not only a convenient way for them to enjoy their favorite foods; it is also a great form of entertainment. It enables them to meet with other seniors and make new friends.

Seniors can be loyal customers if they are satisfied with the food and atmosphere of your restaurant, as well as the social opportunities it provides. If you are able to turn your restaurant into a favorite meeting place for seniors, you will have a steady stream of elderly customers for a long time.

Make Your Menu Senior-Friendly

If you want to attract senior citizens to your restaurant, you need to serve meals that meet their needs and preferences.

Many seniors have dietary restrictions, and they may prefer dishes that are low in fat, salt or sugar, or just generally more nutritious. Make sure you have a good variety of such dishes on your menu.

Create a More Convenient and Pleasant Dining Experience

Since some seniors have mobility problems, you need to have all the necessary amenities to help them move around in your restaurant more effectively.

Also, your menu should be easy to read, with an appropriate font style and size. You can also provide complimentary reading glasses for customers who have trouble reading your menu.

To create a more comfortable and appealing atmosphere for seniors, you need to keep your restaurant well-lit and maintain a steady temperature. If there is music playing in the dining area, try to keep the volume low, so that it will not interfere with conversations. You may also want to set up a few community tables to encourage seniors to socialize.

Providing good customer service can also help you win the loyalty of your senior customers. Instruct your staff to speak respectfully with seniors and provide proper assistance whenever necessary.

Offer Good Value and Discounts

Like everybody else, elderly people want the best value for their money.

To attract more senior citizens, you have to make sure all the items on your menu are reasonably priced. Also, provide smaller-portion options at lower prices and offer discounts on certain items, such as coffee and tea. You can also give your senior customers discounts when they bring new customers to your restaurant.

Catering to senior citizens does not only make your restaurant more popular and profitable; it also gives you an opportunity to make a positive difference in the lives of seniors.

John McMalcolm is a freelance writer who writes on a wide range of subjects, from restaurant management to car insurance in California.

To put that number in perspective, the industry's total sales for 2000 were $379 billion.

In addition to the entire industry setting a sales record in 2013, the NRA's projections show growth for both full-service and limited-service restaurants.

The former is slated to experience sales growth for the third year in a row, while the latter is projected to see a 4.6% increase in sales.

All of this information brings us to the question: is your restaurant better off today than it was a year ago?

Restaurant Industry Demand, Share and Employment

In crunching the numbers, note that the NRA's annual survey and forecast includes data and responses from both restaurant owners and consumers.

One of the most interesting consumer responses was that 40% of adults would like to eat at restaurants more frequently than they already do.

The continued demand for restaurant dining correlates with the increase in the restaurant industry's share of the food dollar. While it only accounted for 25 percent in 1955, by now it has nearly doubled its shares to 47 percent.

As a result of the industry's growth in sales, demand and overall market share, the NRA projects that 1.3 million new restaurant jobs will be created during the next decade. This will bring the total number of employees in the industry from 13.1 million to 14.4 million.

3 Tips for Improving Restaurant Sales

If your restaurant isn't doing as well as you'd like, it can be frustrating to read that so many other restaurants are actually thriving. But while it's normal to feel a little jealous of other restaurant's success, the solid state of the restaurant industry means it's possible for your establishment to do the same.

Since all you may need are a few new strategies to jumpstart your operations, here are three tips that can help:

Get Social

If you owned an industrial supply company, trying to promote your business on Facebook and Twitter would likely be a waste of time.

But since you own the type of business that people actually feel a connection to, social media is a great way to both attract new customers and boost customer loyalty.

Ensure Your Website is Mobile Friendly

When people are out and get hungry, they use apps like Urbanspoon to see what restaurants are around.

Since a large percentage of potential customers are going to visit your restaurant's site from their phone, make sure it's easy for them to see all the important details on their smaller screen. The three things people care about most are your hours, menu and phone number.

It Doesn't Hurt to Ask

Some restaurant owners are hesitant to encourage their staff to ask patrons if they want drinks, an appetizer or dessert.

But as long as your staff knows to take a personalized approach and ask these questions based on what it looks like a table may want, you can actually increase both sales and customer satisfaction.

Although the restaurant industry isn't easy, the demand is definitely there.

By getting social, ensuring your website is mobile friendly and remembering that it doesn't hurt to ask, you can increase sales and help your restaurant thrive!

Jesse Galt is a freelancer who writes about a wide range of topics, including how to rank first on Google, and ways for small businesses to make the most of email marketing.

Fresh Pressed Juices

Mixologists looking to put a little oomph in their arsenal find success by upgrading to fresh pressed juices in margaritas and mojitos. Sophisticated drinkers want more than processed maraschino cherries and high fructose corn syrup  laden sour mix. 

Fresh pressed juices create great opportunities for creativity behind the bar. While all drinkers enjoy a freshly squeezed lime margarita, a beet juice and ginger margarita with a salt and pepper rim is dressed to impress. Fresh pressed cucumber juice transforms an ordinary martini into a light and fresh cucumber martini; Bloody Marys taste best when the tomato juice is squeezed in house; and a Dark & Stormy bites back when served with homemade ginger beer.

Having fresh pressed juices also offers great beverages options to nondrinkers who leap at the chance to order something special. Servers and bartenders may upsell fresh pressed juices on the basis of both their health benefits and their superior flavor.

Water on Tap

Health conscious diners aim to not drink their calories, however they still desire a crisp and delicious refreshment. However when ordering water, diners are accustomed to settling for plain tap water or wasteful bottled waters.

Not to be confused with plain tap water, Water on Tap filtration systems make ordering ordinary tap water a luxury experience for customers. Travelers to Europe quickly become accustomed to the question "Sparkling or still?" Now North American restaurants may offer their patrons delicious filtered or sparkling water from an elegant tap. 

Water on Tap provides diners with confidence in the safety and quality of the water they drink. Unlike traditional tap water or beverage guns, Water on Tap is not weighed down by muddy, sulphuric, or metallic flavors. It tastes pure, simple, and almost silky.

Drinking Chocolate

Far more than an ordinary cup of hot chocolate, the current trend toward drinking chocolates provides a delicious dessert item for diners watching their gluten or grain intake. Most drinking chocolates emphasize the richness of the natural flavor of cacao over additives like milk and sugar. Drinking chocolates weigh in at 50% cacao or higher, make them lower in saturated fats and sugar than typical milk chocolate hot cocoas. 

Drinking chocolate may be dressed up with cinnamon, vanilla beans, rosemary, and various other spices. It is also delicious served just as it is. The purported health benefits of chocolate, including mood elevation and stroke prevention, make pure drinking chocolates a more attractive dessert choice than a slab of carrot cake or fried dough to health conscious diners.

While old standards like wine and tea also hold hidden health benefits, offering these new beverage trends on menus helps to establish restaurants as unique and forward thinking. Salesmanship should be on their health benefits as well as their culinary grace.

Diners enjoy being offered a range of healthful and delicious choices to quench their thirst and whet their appetites. Dining trends focus on health as diners seek out beverages and entrees made with fresh ingredients of superior quality. Providing these on trend options sets a restaurant apart from the pack.

This Guest Post is written by Samantha Peters, a passionate food blogger who enjoys writing about the ways in which restaurants and food franchises are quickly going digital and adopting social media.  

If there's anything the Amy's Baking Company debacle taught us in early May, it's that there's a wrong way to handle negative press about your restaurant.

While most manage not to crash and burn quite as spectacularly as Amy and Samy Bouzaglo, it can be tempting to respond to a scathing review in kind. But the more defensive you get online, the more likely your chance of ending up with a train wreck of your own.

So what's the right way to handle a negative review?

First, Take a Breather

Responding in the heat of the moment may make you feel better at the time, but you're more likely to say something you'll later regret. Just as with in-person conflicts, it's better to handle things after you've cooled down.

Take a walk, read a book, get some paperwork done -- anything that takes your mind off things for a while. Once you've calmed, you can start planning your response. On that note:

Plan Before You Speak

Typing the first reply that comes into your head increases the chance that you'll say something that will spark a debate. Take your time, and formulate a thoughtful response to the review.

Choose your words carefully. It's a good idea to have someone else read your response before you post it, to make sure it doesn't come across as confrontational or defensive.

Remember, it's not just the original reviewer who'll see your reply -- anyone who happens upon that review will likely form their own opinion of you based upon how you handle things.

Be Respectful

Try to put a positive spin on your reply. Instead of telling the reviewer he's wrong or denying there's a problem with your restaurant, thank him for his feedback. Apologize that he had a bad experience, and address each negative point he made in his review. Give an honest description of how you plan to fix the problem.

Perhaps most importantly, you should invite the reviewer to come back and see how you've improved. Even better, tell him to ask for you when he returns, so you can speak to him personally and give him a more positive view of your service.

And if he's happy on the second visit? Ask him if he'd be willing to leave a new, more positive review.

What About Twitter?

Of course, not all reviews come from dedicated review sites.

You may find negative comments on Twitter, Facebook, or other places. Your plan of action should be the same, though. Take a deep breath, step away if you need to, then plan your reply.

An apology, acknowledgement that the customer's experience was bad, and an offer to take care of it (you can ask them to email or call you) will go a long way toward improving the situation. You may even gain new customers, just from your helpful handling of a negative comment.

With more and more people checking online reviews before deciding where to take their business, it's critical to handle negative reviews properly.

Responding in a friendly, helpful manner can help you turn a bad situation around -- and turn an unhappy visitor into a loyal customer.

Angie Mansfield is a freelance writer covering topics and people of interest to consumers and small business owners. Her work covers things like small business management and Gary Crittenden.

Two words: Chicken Charlie’s. That massive LED-lit display will never fail to get our heart racing with excitement.

The chicken kebab is always a juicy and flavorful classic.

But we know you’re here for the novelty, and Chicken Charlie’s doesn’t disappoint. The most hotly anticipated new menu items of the year are the Krispy Kreme Sloppy Joe and the Totally Fried Bacon Wrapped Pickle. The Sloppy Joe is somehow perfectly sweet and tangy without veering into cloying. The pickle is a sleeper hit – it doesn’t look like much, but when you bite into one you’ll understand.

Look at that beauty.

Meanwhile, Little Debbie Cloud Cakes are cleaning up neatly in this season’s absence of Hostess Twinkies.

Onward to Bacon A-Fair! Where do we start? How about with Bacon Beer and a Cheesy Bacon Bomb? The one is bacon-flavored root beer with a side of bacon; the other is a chunk of pepper jack cheese wrapped in bacon, deep fried, and brushed with a healthy glaze of garlic butter.

Once again, this is a dish best viewed via cross-section with its gooey cheesy insides on full display.

Now, once again, let’s talk about Tasti Chips. Last year found us impressed with the stall’s tender chips drenched in just cheddar cheese and bacon. This year the stall upped the ante and delivered with its Dirty Chips, topped with Chipotle BBQ Beef, green onions, two kinds of cheese, salsa and Thousand Island Dressing.

Pennsylvania Dutch Funnel Cakes isn’t reinventing the funnel cake, but it is doing some amazing things with what it puts on top of them. Take the new strawberry cheesecake funnel cake, for instance. It doesn’t have chunks of cheesecake so much as it is rich and creamy and embodies the essence of strawberry cheesecake while still preserving all the piping hot doughy goodness of funnel cake.

The Caramel Apple Tower stall is branching out this year with a Chocolate Cupcake Tower, layering chocolate cake between chocolate mousse and whipped cream. It was so rich and chocolatey that our camera could not even handle it and stay focused.

This year the Gingerbread Shop reintroducing its former pineapple upside-down cake as the piña colada parfait, a treat that layers moist butter cake with whipped cream, rum sauce, toasted coconut and warm brown sugar-baked pineapple.

Downtown San Diego’s Donut Bar was among those on hand to represent the fair’s Big Bite Bacon Fest, serving up two versions of its Vermont maple bacon donut – one baked with Jim Beam bourbon, and one without for the kids.

One can’t forget the Fair Food staples, either – the Australian Battered Potatoes with everything on them (cheese, sour cream, and sweet chili sauce)…

Savory fare like cheese enchiladas from Rose’s Mexican Food…

Sweet fare like cinnamon sugar dusted Indian fry bread…

Hot dogs on a stick (this year the bacon hot dog makes its debut)…

Pizza (on a stick if you so choose)…

And of course much more than we could possibly eat in one day (although we try!). Lucky for us the fair opens to the public tomorrow, June 8, so we can go back for round two. 

Kids—especially toddlers—are hard. They’re hard for the parents, hard for the serving staff and hard for the other guests. No one wants to eat a meal while a child throws a fit at the table next to them.

This is where family-friendly restaurants should do their best to make their restaurant fun and accommodating for kids. It keeps the kids happy and therefore allows the parents and other guests to dine in peace.

How to Market to Kids

Making your restaurant appealing to kids is actually quite simple—and if the kids want to come back, the adults will want to come back as well, which is just more business for you.

To make kids want to come back:

• Stock up on kid-friendly supplies - Try and go beyond the typical crayons and coloring books and appeal to kids of all ages. Invest in some safe, plastic toys (like trucks, cars, balls or miniature dolls) to keep the toddlers and 5-and-under group busy. If you can afford to, put a few arcade games in a separate area of the restaurant for older kids to play in. Kids are the most impatient when waiting on the food to arrive, so by having games and activities in the vicinity, you’ll keep them occupied until they can eat.

• Offer plenty of options for kid’s meals - For kid’s meals, think variety, healthy and cheap. Parents do not want to spend $8 or more on a meal that their kid will only take two bites of. Instead, offer affordable meals with smaller portion sizes. Make the meals healthier by having fresh fruit on the side instead of French fries, milk instead of soda and grilled or baked food instead of fried. Parents will love going to a restaurant where their child can have fun and eat healthy. Tip: Another great option is to offer free bread before the meal. It keeps toddlers very entertained while waiting on the food.

• Have a kid-friendly staff - Hire individuals who like kids and enjoy being around them. If your staff is bothered by kids, it will show—and most likely the family will not return. If the staff is helpful, patient and understanding when it comes to your little ones, you will remember that experience and will be more than happy to return in the future. Have waiters help carry booster seats and high chairs to the table, offer toys and coloring items with the parents’ permission and treat the children with respect and patience.

One super-effective way to advertise that you’re a kid-friendly restaurant is to use social media.

Older kids and parents alike love social media and are on it regularly. Create a Facebook page and Twitter account for your restaurant and promote the fact that you’re kid-friendly. Consider offering deals to people who “like” your page or free meals to those who Tweet about your restaurant.

The more you can get your restaurant noticed and recognized, the busier you will be.

Sarah Brooks is a freelance writer living in Glendale, AZ. She covers topics such as food and nutrition, strollers, and travel.

Prices for nearly everything have risen across the board. Most of this rise in prices is due to increased fuel cost.

The reason that gas prices have an effect on prices is because most food has to be shipped. Shipping relies on vehicles that use fuel. The further away the food must come from, the higher the cost. Farms that raise food rely on vehicles – tractors to big rigs.

So, where do restaurant owners fit into this mix?

High Food Prices

Higher food costs hit restaurants first.

When the food must be trucked in or is a labor intensive crop, the prices will be much higher. Foods that are out of season like strawberries in December, will have a higher price tag.

Along with gas, food prices have skyrocketed. Consumers and restaurant owners have felt the pinch with food manufacturers charging more yet supplying smaller sizes. Some restaurant owners try to keep prices on their products the same and hope that more people will buy their items which will offset initial cost. Others pass the cost on to customers, which may cause them to lose business.

Less Traffic

Restaurants that rely on impulse purchases from people on the go suffer more.

These eateries that are near busy shopping areas or highways see a significant reduction in customer traffic which correlates to traffic on the roads. People just can't afford to make impulse stops for food quite as often these days. Not as many people are taking long trips or commuting to jobs far away from home.

Marketing

In order to avoid passing costs on to customers or cutting hours for staff, a restaurant can use marketing.

It might sound counterproductive to spend money on marketing, but strategic marketing can make a huge difference. By reducing the amount of advertising in one area that is not performing well and increasing it the areas that are bringing in profits can increase profits. Higher visibility in affluent areas can bring in more customers. Low cost or free marketing can come in the form of social media.

Staffing

Sometimes a business may need to lay off employees. Luckily the economy has been recovering over the past few years.

Gas prices saw a drop in the early portion of 2013 which could translate into increased productivity for eateries. Even with a recovering economy, more people are eating at home and that means less profits for paying a full restaurant staff. This isn't the first or preferred alternative for many restaurant owners. Sadly, it is sometimes the most cost effective.

Going Green

In some areas, restaurants are going green.

Composting, gardening, and using solar power to lower their other expenses can keep the restaurant profitable even with high fuel costs. When all other costs are lowered, the business won't feel the pinch as badly nor need to pass costs on by way of staff or consumers.

Going green may be the best option for most restaurants that are struggling, especially if they can receive subsidies from the government for the green improvements.

So, how have high fuel prices impacted your restaurant in recent times?

Tina Samuels writes on topics such as billfloat, management, social media, and home improvement.

The rise of social media gives real meaning to the saying that “everybody’s a critic.”

Never has it been easier for average Americans to voice their opinions – good, bad, and somewhere in-between – on just about anything, including restaurants.

As a restaurant owner, you can no longer confine your concerns to simply pleasing the palate of a handful of food critics from local newspapers. Local townsfolk and visitors to your restaurant have multiple platforms from which to broadcast their pleasure or unhappiness at their dining experience.

The result for you and your eatery is an increased exposure to criticism. If you’re a glass half-full type, you’ll appreciate that it also increases your chances for positive feedback from everyday customers.

Whatever type you are, don’t let the occasional bad rating, whether it’s from a one time customer or a professional critic, get you down. You’ll find that in the long run, you can turn most bad reviews into positive energy for the restaurant.

Above All, Don’t Overreact

No matter how unfair a negative review may seem, avoid the temptation to fire back in anger. A blatantly defensive response to criticism almost always seems to add fuel to the fire and ultimately may appear to add weight to the original complaint in the view of casual observers.

A case study in what not to do recently made headlines when the owners of a bakery/bistro in Scottsdale, Arizona, engaged in a virtual shouting match with critics online.

This followed a disastrous appearance on TV chef Gordon Ramsay’s “Kitchen Nightmares” reality TV show. On that ill-fated television episode, the restaurant owners were so reluctant to take Ramsay’s advice about how to improve their operation that in the end the TV chef gave up in disgust.

Assess Criticism Objectively

While it’s certainly difficult to be objective about a criticism of the restaurant into which you’ve poured your heart and soul, you must find a way to do that. If you cannot fairly consider the complaint on your own, ask a third party to read the review and give you an opinion as to its validity.

Does the critic have a point? Is it possible that your chef was having a bad night when the negative reviewer visited your business. Perhaps the wait staff was off its game on that particular evening? Or maybe it was the customer who was having a bad night and unfairly decided to take it out on your restaurant.

Respond to Criticism

Respond to criticism in a way that acknowledges you’ve read the negative review and will consider steps to correct any valid points made therein. If indeed there are such valid points, you can speak directly to them in your response.

Whatever you do, don’t respond to criticism with a point-by-point explanation for every negative observation in the bad review. While your explanations may be legitimate, such a response inevitably comes off as defensive.

A defensive stance on your part makes it look as though you’re not open to criticism, which very likely will further anger your critic. Letting your critic(s) know that you’re actually reading and considering their feedback seriously is important. If you decide that the critic makes a valid point, one that deserves an apology, don’t hesitate to apologize.

Make Changes Where Necessary

In your consideration of negative feedback, look for valid points made by the reviewer.

Although you are trying to do the best job possible in running your restaurant, it’s easy to overlook some features that may be annoying or off-putting to customers. Look for this type of constructive criticism, and act on it when you can.

Give Critics the Benefit of the Doubt

No matter how closely you supervise your restaurant’s operation, you simply cannot be everywhere at once. Unless you have reason to know that a critic’s observations are false, take them seriously.

Is it possible the air conditioning was uncomfortably high – or low – where the customer was seating? Or maybe the lighting was ill-suited to a pleasant dining experience. At the very least, indicate to the critic that you are looking into the matter and promise to take corrective measures if warranted.

Take the Bad with the Good

No business can please all of its customers all of the time. Dealing the right way with criticism is necessary part of running a business. Take as healthy an approach to it as you can.

Carefully consider negative feedback, separating the wheat from chaff.

Remember, well-intentioned – and justified -- criticism can help create a roadmap to improving your business.

Don Amerman is a freelance author who writes extensively about corporate strategy, online marketing and commercial and residential architecture, including floor design.

Restaurant health codes are in place for the protection of the restaurant as well as its customers and when those codes are violated, everybody gets a raw deal.

The words culinary and carelessness should never go hand in hand, but in some cases they inevitably do.

So, what are the most common health code violations in the restaurant world and what kinds of penalties can your eatery expect for breaking them?

Crying Over Spilt Milk: Common Violations

Most restaurants practice sanitary eating conditions, but this isn’t to say even the most pristine and reputable eateries don’t get themselves in hot water with the health department every once and awhile.

Sanitary Surfaces

Health code regulations state that all surfaces must be sanitized after raw food or bare hands touch them, but in the case of a popular restaurant on a busy night, sometimes this is impossible.

Restaurants are usually pretty good about not reusing plates used for raw meat transfer, but sometimes the kitchen staff may not thoroughly wash their hands after handling the meat.

Additionally, the Health Department is pretty strict about what types of cleaning supplies are used. Sanitizers are one thing, but reusing the same towel or sponge from one surface to the next is a common mistake and also a big no-no.

Meat Temperatures 

The restaurant industry is all about customer satisfaction, so when a customer asks for their steak to be cooked rare, middles that are too pink are frowned upon by the Health Department.

Additionally, poultry with an internal temperature a bit less than the recommended 165 degrees in order to preserve flavor and moisture are all examples of common code violations seen everyday in the restaurant business.

Staff Hygiene

If you’re familiar with the “All Employees Must Wash Their Hands” signs common in restaurant restrooms, that’s because it’s considered a major health code violation when not taken seriously.

Waiters, waitresses, and especially the kitchen staff are all responsible for washing their hands for a minimum of thirty seconds with soap and hot water. But, when it’s a busy night, thirty seconds sometimes turns into ten or less, which doesn’t cut it.

Keep in mind that hygiene goes further than the hands. If an employee is even remotely sick, they should not work and all employees should dress in a fresh uniform everyday and keep their hair neat and fingernails clean.

The Consequences

For those restaurants that fail to pass a health inspection, the consequences are severe enough to be business ending. If there’s a violation reported, the local Health Department will conduct an investigation.

This investigation is usually a thorough examination of the premises including the kitchen, dining room, and restrooms. If a restaurant fails to pass the examination, they have a timeframe in which to get their establishment up-to-code.

At that point, the restaurant is either deemed safe by the Health Department and only a few more routine visits will take place or the restaurant will be shut down due to unsanitary conditions. This is the worst punishment and is irreversible.

Don’t let the information above deter your restaurant plans when it comes to opening and maintaining a safe and enjoyable environment.

The Health Department is both strict and thorough, so there’s a good chance your restaurant will pass with flying colors if you play by the rules.

Adam Groff is a freelance writer and creator of content. He writes on a variety of topics including personal health, healthcare recruitment, and anything food related.

“Over the last 20 years, in addition to reviewing the notable restaurants of the day, he chronicled the rise of ethnic eateries around New York and New Jersey, obsessively covering a food world beat untouched by many of his contemporaries,” reads the announcement on Eater’s national site. “Now that Sietsema's tenure at the Voice has come to an end— he was unceremoniously shitcanned last week alongside fellow Voice legend Michael Musto—we're pleased as punch to have him join Eater NY.”

Eater doesn’t publish restaurant reviews, but site editors didn’t let that sideline their chance to make this opportunity work:

Eater has never had a food critic, so Sietsema's pieces will not be reviews. Instead, he'll write microneighborhood dining guides from the outer reaches of every borough and file on crucial overlooked discoveries as he continues his explorations of New York's restaurant universe. Hey, who knows what this could all lead to down the road?

Eater didn’t take its sweet time in getting Sietsema to work, either: his first column has already gone live on the site, an in-depth guide to varied hole-in-the-wall offerings of Brooklyn’s Neptune Avenue. It’s a great piece that highlights some intriguing spots, and this is straight out of the gate. We’ve got high hopes for what’s in store.

[SOURCE: Eater National]

Keeping it all in the family when it comes to owning and running a restaurant can be a rewarding experience. Working side-by-side with family members creates bonds for a lifetime as well as a welcoming environment for restaurant goers.

So, when your wait staff and hostess are comprised of your kids, what are the benefits and challenges involved with keeping your eatery going from one family generation to the next?

The Financial Ins and Outs

According to the National Restaurant Association, the turnover or failure rate of independently owned restaurants is 50% in the first three years. This, of course, is due to a lack in revenue among other things.

So, when considering whether or not to hire your children to help run your restaurant, there are some financial facts to keep in mind.

Tax Withholding– Even though they are your children, they’re still responsible for income tax withholdings. Not only that, the IRS will make sure your kids are at least receiving minimum wage for the work done.

In other words, as an employer, you cannot exempt your children from taxes and depending on age, filing their taxes is extra work that will more than likely fall on you, the parent.

Tax Benefits– It’s not all bad when it comes to the taxes involved with hiring your children. As long as they’re 18 years of age or younger, Medicare, Social Security, and unemployment taxes don’t apply.

Paperwork– In order to be considered legitimate employees, your children will have to fill at all the paperwork that goes along with employment. This is especially important come tax season for filing purposes.

A short-term loophole to everything above is having your children volunteer at your restaurant. Many employers that have their children working for them consider this part of the family chores.

In the restaurant world, dishwashing, bussing tables, and cleaning up at the end of lunch and dinner shifts are all great ways for kids to volunteer. Just keep in mind that as they get older and take on more responsibility, they will need to be compensated financially.

Job Tips

First and foremost, your family-run restaurant must be in-line with the type of dining establishment you have. If your children are carrying food orders and clearing tables, don’t expect to charge a five-star price for your food.

With that in mind, there are some ways to involve your children in running the family restaurant without sacrificing professionalism.

Titles– Children need management titles just as much as the restaurant’s owner and chef. So, refer to your kids as waiters, waitresses, kitchen staff, food carrier, and so on. It’ll give them a sense of pride and it sounds more professional to the customers.

Marketing – Since your restaurant is family owned and operated, why not market it as such. By doing so, other families in the area are likely to check out your restaurant and with youngsters on staff, parents will love the example it sets for their children.

Workload – It’s difficult to gauge how much work children can actually take on, so it’s important to balance your child’s workload. Too much work could be on the borderline of breaking some child labor laws whereas too little work might translate to boredom in your child’s mind; shoot for busy, but not stressfully so.

Taxes and tips aside, there’s nothing more rewarding than owning your own restaurant, especially when it’s a family-run establishment that has been passed down through the generations.

Adam Groff is a freelance writer and creator of content. He writes on a variety of topics including family and small business. 

Take Reviews to Heart

Taking a “sticks and stones” approach to negative restaurant reviews will surely result in words hurting your business. Use negative reviews as an honest assessment of the quality of your establishment’s food and service.

Not everything in the review will be accurate, so it’s wise to analyze the negatives to see if they fall in-line with areas in which your restaurant is lacking. In other words, don’t take negative reviews as a game ender, but rather a game changer that’ll ultimately better your eatery.

Defend Your Restaurant

Just because a particular customer is highly opinionated on the degree in which a crème brulée is broiled or how poached an egg should be doesn’t necessarily mean they’re right. If you feel as though you’re getting a raw review, defend your food.

If it’s an online review, simply reply to the post and politely discuss how your cooking style is different, but every bit as delicious. And, if the nasty review is in a newspaper or magazine, write the editor explaining your case.

RELATED CONTENT FROM FOOD DIGITAL

• Kitchen Nightmares Restaurant Owners Lose Their Minds on the Internet
• My Restaurant Needs to Serve Up Better Social Media
• CHECK OUT THE LATEST ISSUE OF FOOD DIGITAL

Apologize When Apologies Are Due

Sometimes a negative review is right on the money. In a case such as this, apologize to the reviewer and explain how you’ll do things differently. Don’t make excuses, but instead explain what you did wrong and how you’ll change it.

In addition, a gesture of kindness goes a long way when attempting to get an esteemed food critic to change their opinion. So, invite the critic back to your restaurant and show them how you’ve taken their comments to heart with improved cuisine.

Be Proactive

In order to escape negative reviews before they even happen, make sure every diner is satisfied before they leave your restaurant. If a table didn’t get their food on time, give them their meal on the house or take the meal of the total price.

Also, ensure the wait staff is doing their part in providing customer satisfaction as well. Make it a policy for waiters and waitresses to ask diners if everything is all right with their meals and if it isn’t, have the staff do whatever it takes to make the customer happy.

Don’t Hide From Your Customers

Finally, every restaurant should have an online presence in terms of social media.

Without a restaurant website, Facebook fan page, or by being unaware of review sites like Yelp, customers won’t have a way to contact you to voice their opinion. This could lead to further frustration or worse: you might not even realize you’re getting bad reviews.

By responding to negative reviews and embracing positive ones, the only heat your restaurant will receive is the heat from the kitchen.

Adam Groff is a freelance writer and creator of content. He writes on a variety of topics including personal health,Steve Wynn, and home improvement. 

When the whole Amy’s Baking Company social media fandango went down last week, a colleague of ours expressed some worry about the fever pitch surrounding the story. Watch out, she said. With all this publicity, these guys are on their way to being rewarded with their own reality show. A fair enough concern, to be sure, but here’s the thing: there’s only so much uncontrolled chaos a network can take. Most reality shows are at least a little bit scripted and adherent to a general story arc. Sure, networks will put up with a lot of rowdy behavior and nonsense in the name of good ratings, but whoever they sign has to be willing to play ball at least a little bit. One thing networks certainly don’t like is potential reality stars who show early on in their fifteen-minutes-of-fame career that they aren’t capable of following basic television contracts. That’s why the producers of Kitchen Nightmare have presented Amy and Samy Bouzaglo with the offer of not a series but legal action.

Eater reports that the Bouzaglos had planned to hold a press conference today in anticipation of their “Grand Re-Opening” ceremony. But that press conference has now been cancelled, thanks to threats of legal action by Fox. See, most people who appear on shows like Kitchen Nightmares are asked to sign Non Disclosure Agreement contracts and, as it turns out, Samy and Amy Bouzaglo are not special snowflakes in that regard. The Phoenix Business Journal has a copy of the cease and desist letter from ITV Studios America and Upper Ground Enterprises, the production company that makes Kitchen Nightmares possible. The letter states:

“We understand that you are planning a public event on May 21, 2013, at which you will discuss your experiences and ‘unflattering portrayals’ on the show. If you speak about the show without Upper Ground’s and Fox’s prior approval, and if you disparage the show, its host, or its producers, you will breach your obligations under Paragraph 10 of your Personal Release and Paragraph 14 of your Participant Agreement. These agreements prohibit you from speaking publicly about Kitchen Nightmares, other than to acknowledge ‘the mere fact of your participation in the Series in personal publicity relating to yourself.’ Your conduct exposes each of you to liability for liquidated damages of $100,000.”

It’s pretty obvious that the Bouzaglos hadn’t discussed the press conference with Upper Ground or Fox, and we have to hazard the guess that that it would be pretty difficult for Amy or Samy to keep civil and positive while holding a press conference about their experience and portrayal on Kitchen Nightmares, so it’s natural enough that the press conference was summarily canceled. It was also quite courteous of Upper Ground and ITV Studios America to send a letter first instead of letting the couple hang themselves with their own breach of contract rope.

Oh, and their new PR team also quit – after only five days of working with the business. You kind of need to be able to work with a PR team in order to make it in Hollywood in the long run. The Phoenix Business Journal report that the split on Monday came because of “differences” between the firm and the bistro:

“It’s been a very exciting week. With all the reservations coming in (for the grand re-opening week) it’s been a great accomplishment,” [Rose+Moser+Allyn Public & Online Relations President Jason] Rose said. “Beyond the preliminary success, there were differences on public relations strategies… I’d be lying if I didn’t say it was pretty exciting.”

We can’t say that a reality show would be totally out of the question at this point – stranger things have happened for sure. But Samy and Amy certainly aren’t making it easy.

[SOURCE: Phoenix Business Journal; Eater]

According to a New York Times piece, from 2011 to 2012, sales went up 8.7 percent in restaurants. Numbers note that Americans are spending around $220 billion a year at full service restaurants, which is more than at any other kind of restaurant. That’s a lot of money going into sit down restaurants, but again, why are a sizable number of them struggling?

It’s a tough business and diners can be very loyal, returning to their favorites and foregoing the new places, or trying them once and giving up. What is it that makes a restaurant a success or not, and what can a restaurant owner do to make sure his or her restaurant can make it?

An important aspect in the restaurant business is to watch the trends.

For instance, the “fern bars” were popular in the ‘80’s, but nobody wants to visit those restaurants again. What we’re seeing now are more sleekly designed restaurants with a simple, specialized menu. Let’s take a look.

Simple Menus

Those long, varied menus are out of style and if your restaurant is touting one of these, think about cutting it back. Take what you do best, and go with it. Is it pizza, burgers, bacon, vegan fare?

Sure, you need to offer a bit of variety and some options, but people go where the mood strikes them, and if you offer the best darn pizza there is even if that’s about it, they’ll come back for more. Also, keep your food lineup one that is cohesive and makes sense.

Fresh

A big movement is towards fresh and locally sourced food. People want to know where their food comes from and how it was grown.

You don’t necessarily have to stick with all organics, but if you’re going to follow the local trend, make sure you can relay the information honestly. You can vary your menu by offering seasonal choices.

Clean Atmosphere

This one seems to never go out of style.

With expose after expose about filthy restaurants, people are more aware of their surroundings. Make an effort to keep it clean; one bad find can kill your business.

Friendly

People are getting over the uptight, hoity-toity places. They want a warm, friendly comfortable atmosphere. As for the staff – the friendliness of your restaurant staff can make an enormous difference in the success of your business. Make sure you hire those who can relay the warmth and knowledge you want to convey.

Advertising and Social Media

Social media plays an important part in where people go. Hook into things like Scoutmob and Groupon to not only advertise but to offer discounts.

You may bring in some new customers who will soon make your place their favorite hangout. Be active on Twitter and Facebook, too.

Word of Mouth

Don’t forget this is one of the best forms of advertising.The more good things you give people to talk about, the more they will. You want those repeat customers to keep bringing their friends in, and they in turn will do the same. What better form of free advertising is there? If these two forms of advertising work for you, you can go forego the other more expensive types.

It’s hard to watch your money go down the drain when you’ve worked hard to create the restaurant of your dreams.

It may take some work, but you can turn it around.

Heather Legg is a writer who covers topics related to small business and invoice software.

The Associated Press reports that the two companies released a joint statement, which stated that GrubHub CEO and Founder Matt Maloney will serve as CEO of the newly minted (and not yet named) company while Seamless CEO Jonathan Zabusky will take on the role of President. Seamless director Brian McAndrews, meanwhile, will fulfill the position of Chairman.

It’s an interesting move for sure, quite different from the usual web company merge in that this isn’t one large business buying out a much smaller start-up. But if Maloney and Zabusky work hard, this move could ultimately lead to an improved consumer experience overall as the two sites combine their individual strong points and areas of expertise. In the press release, Maloney expressed excitement over the possibilities that lay ahead now that Seamless and GrubHub are putting their heads together:

"We are excited to combine the strengths of these two dynamic organizations in an industry that is rapidly gaining traction," Maloney said in a statement. "We believe the merger will enhance the products we are able to offer both our diners and restaurants."

Now the two just need a name, but the press release notes that the new branding won’t occur until after regulatory approval. Whatever they come up with, Eat24.com’s competition just got a lot stronger.

[SOURCE: Associated Press via Huffington Post]

It’s the last on that list that most concerns us here at Food Digital. Oft-masked man Sietsema is among the most renowned food journalists working in the field today, graduating from food fanzine Down the Hatch in the early 1990s to award-winning writer with a long-standing tenure at Village Voice as a restaurant critic, columnist, and champion of the magazine’s yearly Choice Eats event. Sadly, tenure and awards aren’t always a match against the equalizing brutality of budget cuts.  

Fellow New York restaurant critic Ryan Sutton posted a lovely elegy for Sietsema’s Village Voice career on his excellent blog The Bad Deal, highlighting the importance of Sietsema’s place within New York’s journalism community:

It’s important for us food writers and critics to cover the highly-touted new restaurants in Manhattan and cool parts of Brooklyn, because, well, that’s where people are spending their money, and it’s our job to follow and critique that money trail. Of course, every now and then, with re-reviews, we try to lead our readers off the trail by turning a spotlight on a more forgotton venue, or a venue that’s imporoved over the years. 

And while Sietsema covered the big important new joints like the rest of us, his dedication to leading us WAY off the beaten path, outside of our Manhattan-Williamsburg-Carroll Gardens comfort zone, is why he’s so necessary. And with our city’s hospitality industry still getting back on its feet in the aftermath of Superstorm Sandy, it’s ever more vital that these small “Sietsema restaurants” (if I can call them that) be given their proper due.

Less than a year ago, Sietsema noted that being a food writer is tougher than it's ever been before at the start of an extremely thoughtful and encouraging column that stands as a guide on how to stand in the face of adversity and make a go of it anyway. It makes the fact that he's experiencing that toughness first hand through Village Voice even more disappointing, but it doesn't seem likely that this will sound the end of his career. It’s simply time to move on to a different venue.

[SOURCE: Grub Street; IMAGE: @robertsietsema]

Keeping your dining room the go-to place in town requires a concerted effort that will not only attract new customers, but also help you retain loyal patrons that will consistently choose your restaurant over the competition.

Create a Menu that Sets You Apart

The menu is a great place to highlight what sets you apart from the competition, so create a menu that entices people to want to try your food. If you’re one of three steakhouses in the neighborhood, focus on what makes the food at your steakhouse different from the others.

Do you serve unique items or ethnic cuisine that other restaurants don’t? Do you offer fresh ingredients from local farms? Are your pizzas made in a brick oven? In your menu, use words that show off what makes you different.

Provide Outstanding Service

The service you offer your customers is another great way to stand out from the competition. Even if you’ve got the best food in the world, people will go elsewhere if you’ve got rude wait staff or slow service. Offer customer service that shows your customers that you feel honored that they chose to eat in your establishment and they’ll be more likely to become loyal customers.

Pay Attention to the Décor

The first thing customers notice when they walk through the door is your décor. Obviously, first impressions make a big difference. Dirty and outdated furnishings will drive people away or deter them from even walking through the door in the first place.

Think about how you want customers to feel when they dine in your restaurant. Do you want to them to feel like they are treating themselves to an upscale treat? Or do you prefer they feel like they are at home sitting around a cozy dining table?

Hire the Right Chef

Your chef is the most important employee to your business. Hire a chef that will not only make people flock to your restaurant, but one that will also make people talk about your food to their friends and family. Take your time looking for the right chef who can provide your patrons with mouth-watering cuisine. It’s the best investment you will make for your business.

Market What Makes You Stand Out

When it comes to promoting your eatery, focus on what makes you better than the competition. Advertise the reasons why someone should eat at your restaurant and tell diners what they can expect from eating at your restaurant.

Use marketing methods that will grab the customers you are trying to reach. For example, if you’ve got a hip, fun restaurant that attracts droves of people for happy hour, use social media messages that show you’re a fun place to hang out. However, if you’re attracting mostly families with children, try coupons or promotions that might appeal to the budget-conscious patrons.

Manage Your Reputation

People are likely to check out your restaurant online before going there for the first time. If you’ve got bad reviews or you struggle to understand what’s being said about your business online, take steps to mitigate the potential damage it can cause. Instead, get people focused on talking about what makes you better than the other local eateries.

The restaurant business offers stiff competition. However, if you keep focused on making sure your restaurant is set apart from the competition, you’ll attract more customers and keep them coming back.

Amy Morin covers a variety of consumer and small business topics for various websites, including Reputation.com.

Amy’s Baking Company Bakery Boutique and Bistro, suffice it to say, made the wrong choice.

You could say it all started last week, when ABC Bistro owners Samy and Amy appeared on a landmark episode of Gordon Ramsay’s Kitchen Nightmares. It’s notable for Ramsay actually walking out early – not because they did so well that they didn't need him, but because the owners refused to listen or change:  

The episode had the bonus effect of resulting in an influx of negative Yelp reviews, including a lot of obviously jokey one-star reviews:

The owners could have ignored them the way they ignored criticism on Kitchen Nightmares, but instead they took the “epic internet drama” approach to conflict:

Oh dear. Of course, when you get the internet involved the internet fights back. It wasn’t long before the restaurant’s tirade made it to Reddit’s r/cringepics page, and it only got worse from there as ABC Bistro descended into a quagmire of threats, bad Photoshops, and unhinged insanity:

(Click above for full-sized image)

Well, that certainly escalated quickly. According to Tony Morales, who you might remember from the comment about legal action and court proceedings, this isn’t the first time that ABC Bistro’s owners have lashed out at former and potential customers.

“I’m a friend of Joel, who the whole thing started with two years ago on Yelp,” says Morales, referencing a 2010 Yelp review that got picked up by the Phoenix New Times when co-owner Amy responded to the review by going nuclear. (One of the same "hater" reviews that Amy also mentions at the beginning of the episode.) “I tried to reach out to her to throw some water on the fire and see if I could make it all calm down, because it was getting out of hand like it is now, and she wasn’t interested in talking. I wanted to see what the restaurant was like, so I went in and they told me to get out. They’d never seen me, and my Facebook page is pretty locked down unless you’re a friend, so when I walked in as a customer they didn’t know my face, but they said they’re not interested.”

He notes one other prickly interaction with the restaurant at Cupcake Love-In, a Phoenix-based charity event. “Everyone had cupcakes up with signs describing what they were, but most were excited to tell you what they were and how they’d done it. I got over to Amy and asked her about her cupcakes, and she said that if you can’t read the signs, then you’re probably not smart enough to know what you’re tasting.”  

That’s all hearsay, but the proof is in the PR disaster pudding of Kitchen Nightmares and ABC Bistro’s Facebook page – though Morales does point out that it’s possible not every single comment came from Samy and Amy themselves. “Midway through the day is when they started going crazy,” he says. “That’s when they got hacked, if they got hacked.”

Whoever might have hacked the Facebook page did a spot-on enough impression of Samy and Amy to convince most passers-by. Even if they didn’t get hacked, claiming that it was could still be a smart way to play off the rampage once the dust has settled. The most important question now is: how will this all affect sales? After all, Ramsay doesn’t even have a sterling track record for saving the restaurants where owners do exactly what they’re told. ABC Bistro’s chances are as good as any, provided they can put this media fandango behind them – or even if it comes to define them, to be honest.

“What’s funny and sad is I think they’ll actually have a spike in business because people will want to see if they’re really that crazy,” says Morales, highlighting one of the true yet baffling facets of human nature. “People want to see a shit show. I think there’ll be a spike in business and then the bottom will fall out. [The previous Yelp exchange] all happened two years ago, and it made national news then, and they’re still in business. It’s hard to say.” 

***UPDATE***

RIght on cue:

ABC Bistro have deleted some (not all, curiously enough) of the string of angry posts and are claiming that a hack job is to blame, asserting that they are working with "local authorities as well as the FBI computer crimes unit" to prevent further attacks. Is it true? Maybe, maybe not. It seems a little fanciful to suppose that the FBI is getting involved in internet bullying between Reddit and a small mom-and-pop bakery and restaurant, but stranger things have happened. Whatever the truth is, ABC Bistro has certainly cemented its place in internet history.