Accounting is a critical function in any business. Whether you just opened your own restaurant, started your private chef practice or been a veteran in the food service business for several years, the bottom line is that good accounting practices can spell the difference between a successful venture or a failed one. Most entrepreneurs have a passion for their core business, like serving great food, but not for bookkeeping or accounting. Accounting can be quite technical and its principles
ChefZone is proud to continue as the major sponsor of Localicious Hawai’i for its 2nd annual 2015 campaign. Mahalo to the 90 restaurant stores statewide who participated last year and raised $31,000 for agricultural education programs in our public schools! ChefZone’s core value of “Live Aloha, Give Aloha!” includes supporting local businesses. It is our goal to help “Food Sustainability” in Hawaii. Please consider supporting Hawaii Agricultural Foundation’s effort by participating in Localicious Hawai’i campaign! Refer to Localicious Participation Letter
To prove that ChefZone is your complete recipe to success, our Entree´-preneurship Center offers a rich list of partners to help your business cook up success. Included among these partners is StoryManager, a Hawai‘i business development company lead by Steve Sue, the guy that helped Y. Hata create ChefZone. Steve lead visioning, business planning and the creation of the ChefZone brand including naming (including ChefZone & Entree´-preneurship Center), logo development and facility design. And here’s the good news for ChefZone
Are you looking for ways to give your restaurant marketing a boost? Whether you run a franchised restaurant, a friendly cafe or a local eatery, marketing is a vital part of bringing in new customers and encouraging others to return. If you feel that your current marketing strategy is growing a little stale, it’s probably time to add some fresh ingredients. Here are several ideas to help you get started. 1. Use Social Media for Promotions Social media is not only a
It is no secret that the “profits are in the pennies” when owning or operating a foodservice business. Consumers today, are more price conscious and value driven that foodservice operators must effectively balance their menu prices along with portions to meet their customers expectations. It becomes even more challenging as the cost of food has risen 2.6% per year over the last 20 years and the price of beef alone has increased 14% in 2014 according to USDA numbers.Here are
People who open their own restaurant typically posses a variety of highly efficacious traits. They are hard working, optimistic, creative, dedicated, highly motivated, and most of all passionate about what they do. While many restaurant owners consistently display these characteristics, it’s no secret that many of them find themselves challenged with turning their life long dreams into a successful business. One of the main causes of restaurant failure is that owners get inundated with the details of daily operations. In doing so,
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