Vegans, vegetarians, people with gluten allergies, nut allergies, Hindus, Jewish individuals, Muslims – they travel too! Dietary restrictions are something that is often overlooked in both restaurants and hotels in the Caribbean. Our meals are filled with meat and oftentimes our kitchens are not educated on the correct ways to cook for those with allergies. […]
5 Customer Retention Ideas for Your Restaurant
During the slower seasons here in the Caribbean we can’t always rely on tourists to populate our restaurants. When foot traffic slows down implementing some deals for local patrons is always a good idea but once they come you want to make sure that they come back again and again. Here are 5 ideas for […]
How to Read a Wine Label – And Not Just Pick a Fancy Label
We’ve all been through the experience of staring at the rows and rows of wines in the shop, and wandering, “which one should I buy?” Although wine labels can be beautifully designed with exquisite calligraphy or enchanting pictures, the information on the label can help you to choose the perfect bottle or have you place […]
2 Ways to Cut Costs in your Restaurant and turn a Bigger Profit Right Away
Reduce your energy: Lighting – Restaurants can cut on their lighting costs by simply switching their light bulbs. Many restaurants still use traditional light bulbs, when options such as Compact Florescent light bulbs are available, as well as Light Emitting Diodes, aka LED’s. Although they are a little more expensive to purchase, your restaurant energy […]
4 Key Benefits of Private Label Wine for your Restaurant
Guest post provided by: Jon Gelula, President of KDM Global Partners, LLC – a supplier of Black Elk and custom label wine programs around the world. KDM’s core business is helping smaller clients benefit from Private Label Wines. The firm not only offers premium wines but can assist with all other aspects of the process regarding private labeling such […]
The Importance of a Sanitation Program
Let’s face it, here in the Caribbean we do things a bit different than the rest of the world. We are not so concerned about being on time, neither at the beginning of the workday nor at the conclusion of the fete. We do things the old fashion way, we learned from our elders, deep-rooted […]