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One of the major issues the restaurants face is waste management. Managers are trying to fight this issue not only to have a more sustainable business, but also to save money. A study conducted by the University of Arizona revealed that in fast-food restaurants, the food waste amounts to 9.55% of the total food purchased, whereas in full service restaurants it reaches 11.3%. These numbers are concerning when you take into account that food is the second largest expense in the restaurant industry, right after employees’ salaries. Every restaurant takes different measures to tackle this issue while others are trying to reach a zero-waste model. This model is hard to reach currently, but you could tackle this issue by implementing 7 strategies to reduce waste in your kitchen and save cost and resources.
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In a culture where sharing food is one of the ways to build a social and emotional connection, opening a new restaurant seems like an appealing business idea with guaranteed return on investment. Full of optimism, many entrepreneurs ended up overstating their chances of success, disregarding the fact that 90% of new restaurants fail in their first year. Nevertheless, you should not be discouraged or give up on your dreams. This list of the ten things you should consider before you open a restaurant will pivot the way for you, and make this bumpy road easier to navigate.
The hospitality and tourism industry got hit the hardest by COIVD-19 and it’s still in the path of recovery. Experts expect that it won’t recover completely until 2024. In Saudi Arabia, since the lockdown measures were loosened and the number of people vaccinated increased, life came back to restaurants, events, and sports venues. Hence the country is back on track to achieve its 2030 vision. Saudi's Vision 2030 looks to diversify Saudi Arabia's economy away from oil and focusing more on other sectors including increasing direct foreign investment, tourism, and the number of locals in the workforce.
One of the major issues the restaurants face is waste management. Managers are trying to fight this issue not only to have a more sustainable business, but also to save money. A study conducted by the University of Arizona revealed that in fast-food restaurants, the food waste amounts to 9.55% of the total food purchased, whereas in full service restaurants it reaches 11.3%. These numbers are concerning when you take into account that food is the second largest expense in the restaurant industry, right after employees’ salaries. Every restaurant takes different measures to tackle this issue while others are trying to reach a zero-waste model. This model is hard to reach currently, but you could tackle this issue by implementing 7 strategies to reduce waste in your kitchen and save cost and resources.