Tips On The Quality Of Food When Starting A Restaurant Business

When thinking about starting a restaurant business, the first and biggest concern for anyone is the food. “Bad food = Bad business” a simple fact that has been proved right time and time again. Even having the best service and the best location won’t save you if you have an incompetent chef and kitchen staff.

Don’t feel discouraged.

We know it can be a little daunting, and confusing when trying to figure out how to have the best food in the area. And so we’ve put together a few helpful tips (apart from hiring a good chef that is) on how to serve the best food in the area, and make customers line up at your door step.

Quality of food.

Never compromise with the quality of the food that which you serve at your restaurant. Though it’s not possible to use the best quality ingredient always without it effecting your cost, there are some ingredients that are best used in the best of quality. Use the freshest of vegetables and fruits in your recipes; this improves the quality of your food. Try to avoid using store bought processed meats. Most restaurants aren’t aware about how the cleaning and sanitation in meat plants affects the processed meat they use, and how that in turn effects the food quality.

As it’s impossible to find out about the exact procedures of the cleaning and sanitation in meat plants, it’s best avoiding store bought processed meat. Also try and to avoid serving frozen food. Food that stays in the freezer never tastes as good as fresh food.

Presentation of food.

The presentation of your food is as important as the quality and taste of it. Ever heard the saying “the eyes eat before the tongue does”? It’s very true. Even the tastiest of food could get a negative feedback if not presented well.

Be creative when it comes to presenting your food. A chef is forever learning new things and incorporating them into his food. Give your chefs the freedom of trying new food to impress your customers. Make it special. Don’t hesitate to get your customer’s feedback; it not only helps figure out if the dish works or not, but it also encourages your chef.

Serving the food.

Good service is gold. Depending on the type of restaurant you run, train your servers the etiquettes of serving and clearing the food. If your staff isn’t trained in this area, hire someone who will be able to train them, and watch over them as the business progresses. Make sure that they are trained well with the basics; which include serving the food, beverages, clearing the food, and handling minor disputes. Stress on the importance of being polite, friendly, and if the need arises, diplomatic. 
In short; serve tasty and pretty food with a smile!