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Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

Industry Insights UK    |   

Your restaurant interior design shouldn’t be an afterthought, and should be designed in a way that will drive more profit to your business. But how? To help you get started, here are four helpful tips to remember when designing and constructing your next restaurant. Size Matters Constructing your next restaurant starts with looking at the bare space you are going to lease or purchase. Size is everything, and you should remember to always measure twice and cut once. Total Food Service wrote an extensive guide on how to create your restaurant’s floor plan. According to them, the rule-of-thumb is that your dining space should occupy 60% of the total area, with the remaining 40% for other spaces (kitchen, prep, storage, etc.) To add to the dining space, they also provided general guidelines on how much square footage a restaurant should allocate per customer. For them, it varies based on the type of restaurant you are running: Fine Dining: 18 to 20 sq. ft. Full-Service Dining: 12 to 15 sq. ft. Counter Service: 18 to 20 sq. ft. Fast Food: 11 to 14 sq. ft. Table Service at a Hotel or Club:  15 to 18 sq. ft. ‏Banquet: 10 to 11 sq. ft. They also recommend that you should leave a minimum of 4 to 5 ft. per table to allow free movement of servers between stations. According to Tom Strother, co-founder and creative director of interior design firm Fabled Studio, ensuring that the operational layout works seamlessly and effortlessly for the waitstaff is essential in making sure that the guests have an excellent dining experience. Take this into account when preparing your restaurant interior design. Your Cuisine Determines Your Design For Strother, the first crucial thing they consider when working on a restaurant interior design is the concept and story of the restaurant, making sure that it is translated well into  the details of the design. It’s a no-brainer that your restaurant’s layout and aesthetic should reflect the type of service and cuisine you’re going to provide. The perfect restaurant design and layout is a marriage of form and function. Not only that - in the age of social media, the perfect restaurant interior design should be Instagrammable. As part of Paula Atwell’s guide on Chron, she dished out some tips on how to lay out your restaurant based on your concept and style of service: Cafeteria-style restaurants should have a circular pattern design in order to seamlessly move customers from the entrance to the service area, down to the cashier, and to their seats. Restaurants that offer tableside cooking should allocate space for supplies and a cooking surface. Take-out-heavy restaurants should layout a clear pathway from the doorway to the counter. Start (and Finish) With a Good Impression Your restaurant’s entrance is the first and last thing your customer sees. It goes without saying that it has to be downright perfect. The balance published an extensive blog entry on how to plan your restaurant’s outdoor space. Here are some key takeaways: Invest in a professionally-made sign. Likewise, make sure that other signages (parking signs, no smoking warnings, wifi information, etc.) should be professionally done as well. Don’t settle for a monochrome print out from your laser printer. Everything has to be on brand. Provide adequate lighting that both illuminates signages at night and provides a good ambience for customers. Erect menu boards outside your establishment to give customers and passers-by a good idea of what you can offer. Complement it with a separate sandwich board that lists down the specials. If possible, provide well-appointed outdoor seating as a waiting area for customers in queue. When the weather permits, expand that area to allow customers to dine al fresco. If You Can’t Stand the Heat, You Can’t Make a Good Kitchen The heart of every restaurant is the kitchen. This is where the magic happens — where raw ingredients transform into stunning dishes for your customers. That is why it is wise for you to invest most of your time and resources to constructing your restaurant’s kitchen. There are million-and-one factors to look after to construct your kitchen. POS Sector’s blog has a definitive article on the topic. Some of the best tips they gave are: Involve your kitchen staff — the ones who will use the facility on a daily basis — in the design and planning process. Your dishwasher might have insights and perspectives that a regular plumber cannot provide. Your kitchen should be ergonomic, energy efficient, well-ventilated, and (most of all) compliant with all health and safety regulations. Don’t scrimp on kitchen equipment. Procure tools that are professional-grade. Make sure that the layout is flexible, able to easily adjust itself for the future. Define working zones: food cleaning, cutting, baking, frying, etc. This streamlines the entire process and avoids unnecessary chaos, especially at peak hours. Store tools and appliances that serve similar functions together. Your restaurant interior design definitely plays a role in your business’ profitability. Make sure that it embodies your concept and story enough to attract customers. It should also have an operational layout that works seamlessly for your waitstaff. Finally, it should enrich your guests’ dining experience. Pair that up with great food and excellent service, and you’ll see your customers coming back to your restaurant over and over again.

4 Helpful Tips for Your Restaurant Interior Design This 2018

1 August 2018

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What you need to know about the Casual Conversion Clause

On 1 October 2018, the Fair Work Commission announced that a new casual conversion clause will be included in 80+ modern awards across Australia. What does it mean? Casual conversion is a right given to regular casual staff to request for full-time or part-time employment status, given certain prerequisites. In the awards, a ‘regular casual employee’ is: “A casual employee who has, in the preceding period of 12 months, worked a pattern of hours on an ongoing basis which, without significant adjustment, the employee could continue to perform as a full-time employee or part-time employee under the provisions of this award.” Businesses whose awards fall under mandate are required to advise their casual employees of this clause. This does not require employers to offer conversion to their eligible employees; rather, the clause entitles all eligible employees the right to request for conversion. Who can apply? The clause allows casual workers to apply for conversion if: They have  been working for the business for twelve (12) months; and Their work pattern is an ongoing number of hours over the past year, which can be continued without adjustment upon conversion to full-time or part-time. Employers must provide casual employees with a copy of the casual conversion clause within their first year of initial engagement with the business. Casual employees who are eligible to apply should request their employers in writing. Can applications be rejected? Yes, applications can be rejected. Reasonable grounds include: A significant adjustment of work hours for the employee in order to accommodate their full-time or part-time employment status; The employee worked for short periods and/or irregular shifts or hours; and The position of the casual employee will cease to exist in the foreseeable future. Rejection of applications can be done, given that both employee and employer have discussed the decision. Should employers not convert a casual employee, a written refusal must be provided, indicating the reasonable grounds of rejection. Read more: What is the Contingent Workforce and how can you leverage it in your business? What awards are covered? The introduction of the clause covers 80+ modern awards, including: Hospitality Industry (General) Award 2010; Food, Beverage and Tobacco Manufacturing Award 2010; Manufacturing and Associated Industries and Occupations Award 2010; Building & Construction General On-site Award 2010; Concrete Products Award 2010; Electrical, Electronic & Communications Contracting Award 2010; Graphic Arts, Printing and Publishing Award 2010; Plumbing and Fire Sprinklers Award 2010; Textile, Clothing, Footwear and Associated Industries Award 2010; and Vehicle Manufacturing, Repair, Services and Retail Award 2010 To check if your business is included, click here. What should your business do next? It’s important to keep in mind that Fair Work’s decision does not require businesses to convert casual employees in all cases where a casual employee makes a request for conversion to their employer.  For this reason, it’s important to understand the criteria for casual conversion and understand what your obligations are when employees meet these requirements. If you or your business falls under the new clause, here are the steps you can take to stay compliant: Check your modern award or enterprise agreement. Awards with existing clauses for casual conversion may have different requirements. Check your award for the exact rules in your industry. Create a casual conversion letter. You can also download a copy here. Notify your employees. Make sure you give your casual staff (employed as of 1 October 2018) a copy of the final letter. Record the outcome of the casual conversion offer. Whether they accept or reject the offer, keep copies of their written responses for future reference. If you are unsure how the casual conversion clause affects your business, call the Fair Work Infoline on 13 13 94 or visit www.fairwork.gov.au To make sure you stay updated with the latest news on awards, employment, and compliance, subscribe to our newsletter today.

Product Updates

Domino’s and Tanda: Building the Workforces of the Future

Brisbane-based company Tanda has today announced a business partnership with Domino’s Pizza Enterprises Limited, to automate and optimise the company’s payroll process. The partnership will assist Domino’s in empowering its franchisees with the right technology and tools to efficiently manage rostering and payroll as a competitive edge. Tanda Director Tasmin Trezise said he is excited about the partnership. “Tanda is proud to be working collaboratively with Domino’s to build the future of workforce management, and this represents an exciting step towards using technology to shape enterprise workplaces,” said Mr Trezise. “Domino’s is an agile and forward-thinking company who are leading the way in terms of innovation, whether this is through their drone delivery services or re-imagining their labour supply chain management.” The partnership between the two companies will see a roll out of Tanda\'s software to over 700 stores across Australia and New Zealand. Domino’s Australia and New Zealand CEO Nick Knight said the Company was looking forward to making franchisee’s lives easier with the efficient time and attendance program. “We are always looking to use the latest innovative technology in everything that we do as a Company – this from delivery to customers and for systems and processes with franchisees,” said Mr Knight. “Rolling out Tanda in stores across Australia and New Zealand will allow our franchisees to efficiently roster and record team member’s attendance so we look forward to reaping the benefits of the innovative program.” Trezise explained that Domino’s franchisees would soon see incredible benefits after the working relationship with Tanda begins. “This partnership will empower Domino’s franchisees with a greater understanding and insight into their labour costs so they are able to make smarter and more informed business decisions whilst having comfort that their payroll complies with current awards and enterprise agreements. “The fact that Domino’s and other Australian businesses are using new technology like Tanda is a testament to Australia’s growing success as an innovative nation.” Domino’s partnership with Tanda began in the Company’s dedicated innovation space, the DLAB, which was designed to encourage out of the box thinking. From local corner cafes to global workforces, Tanda is revolutionising the world of rostering and payroll one shift at a time. About Tanda Tanda is a scalable workforce management SaaS, that is helping businesses to unlock efficiency and productivity gains through more effective labour force management. For more information, visit www.tanda.co About Domino’s Domino’s Pizza Enterprises Limited is the master franchisor for the Domino’s brand in Australia, New Zealand, Belgium, France, The Netherlands, Japan and Germany. Across these seven markets, DPE and its franchisees operate over 2,000 stores. For more information, please visit www.dominos.com.au For further information, media enquiries or images contact: Bridget Mahon Marketing Communications Officer Email: bridget@tanda.co

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