Zero Food Waste is very trendy in the western world, it is not surprising that westerners have many creative ideas to manage food waste in order to prevent losing money. Today Chef Daniel, a western food expert from Makro Horeca …
Wouldn’t it be great if you had regulars or customers who use your restaurant’s services repeatedly and more frequently than casual customers who might only use your services once and never return? Today, MHA is presenting ways to turn your …
For restaurant businesses, which give importance to location and for which making it so that customers know the location is equally important, it probably won’t be very good if customers have to call asking for the directions to get to …
Everyone probably knows that food waste, in addition to affecting the overall environment and economy, also increases restaurant cost. There’s a lot of opportunities for restaurants to create food waste such as during ingredient procurement, storage, trimming and preparation. If …
Nowadays more people are paying attention to their health, relying on many different methods such as exercises like running, bicycling, yoga, fitness and weight training, relaxing and getting fresh air at many different destinations and eating healthy foods, for which …
Who’d believe that a restaurant that looked like it’s on its way out would one day learn to survive and earn more profit? And it’s been such an amazing comeback that, today, MHA is revealing the lessons they learned and …
It can’t be denied that restaurant businesses create a large quantity of food waste each year. According to the Waste and Resource Action Programme, 45% of food waste is generated during the cooking process, 21% comes from food spoilage before …
Promotion is a very popular marketing tool. However, promotions are not offered only to boost sales because there are many styles of promotion, depending on the goal of the promotion and the desired results. Let’s take a look at what …
Many business operators should know that “food waste is a problem in global level” which cause numbers of environmental problems. There are requirements to the business operators to start optimizing their business to keep up with this trend. Reducing food …
Your food doesn’t taste right. The customers complain. Your food cost is out of control and you make no profit. The chef quits or is being difficult or has been in an accident and can’t come to work. There’s no …