Peekskill Herald的动态

Al Fresco Dining Is Here to Stay, But Changes Are Afoot #Cano #CanoLiquorLicensing #LiquorLicensing #BuyLiquorLicense #SellLiquorLicense #LiquorLicenseConsultant #LiquorLicenseHelp

If youre planning to open a restaurant in Miami or taking over an existing restaurant it's essential to consider these top three factors : **1. Lease Agreement: Ensure Renewal Option** One of the most crucial aspects of taking over an existing restaurant is the lease agreement. While the location might seem perfect, the terms of the lease can make or break your business. Ensure that you negotiate a lease agreement that not only suits your financial capabilities but also provides you with a favorable option to renew the lease when it expires. Miami's real estate market demands careful attention to lease terms, including rental rates, lease duration, and any clauses related to renovations or upgrades. **2. Certificate of Occupancy/Completion (CO/CCO): Compliance is Key** Before you start serving your delectable dishes to eager patrons, it's imperative to obtain the necessary permits and approvals from the city authorities. In Miami, having a valid Certificate of Occupancy (CO) or Certificate of Completion (CCO) is a legal requirement for operating a restaurant. These documents certify that the property complies with all building codes and regulations, ensuring the safety and welfare of customers and staff. If its a takeover, verify the status of the CO/CCO and address any outstanding issues to avoid potential legal and operational hurdles. **3. Grease Trap Maintenance: Stay Compliant with DERM** Miami's vibrant culinary scene generates a considerable amount of kitchen waste, including grease and oils. Proper disposal of grease is not only environmentally responsible but also mandated by the Department of Environmental Resource Management (DERM). As a restaurant owner, it's essential to ensure that the existing grease trap is in good working condition and complies with DERM regulations. Regular maintenance and adherence to DERM guidelines not only prevent environmental contamination but also safeguard your business from hefty fines and penalties. In conclusion, success in opening or taking over an existing restaurant in Miami hinges on meticulous planning and attention to detail. By prioritizing factors such as lease agreement negotiations, CO/CCO compliance, and grease trap maintenance, you can set the stage for a thriving culinary venture in the heart of Miami's diverse dining landscape. If you are looking at a business opportunity in the Miami area DM me.

An interesting stat revealed in a recent article shows that nearly half of restaurant owners are questioning the overall value of outdoor dining due to new regulations. This shift highlights the ongoing challenges that the hospitality industry faces as it adapts to changing local laws and customer expectations. The implications of this trend could be significant, affecting everything from menu offerings to customer experience in outdoor settings. What role do you think outdoor dining will play in the future of the restaurant industry? Would love to hear your thoughts on this topic. https://lnkd.in/gjm_Nawk

Recently my wife and I wanted a special evening out and booked a table at a premium restaurant in Melbourne. As soon as we were seated at our nice table with linen tablecloth, comfortable chairs, nice cutlery and nice stemware, the waiter asked the dreaded question: “would you like still or sparkling”? A bit disturbed about this question, we asked the waiter what brand water they served. The answer came quickly: “we use a special filter with a carbonator”. AKA filtered and carbonated tap water. AKA like a soda stream. AKA tasteless and disappointing. At $5 per person for sparkling tap water, we politely declined any water. Safe to say, our first impression of the restaurant was disappointing. We all know water is the first product that’s placed on the dining table. We all know water is the first impression of the dining experience. We all know serving tap water costs money. ?Why then, in these challenging economic times, where over 1 of 10 hospitality venues go bankrupt, are so few restaurants offering alternatives to tap water? It’s about awareness. Awareness that natural mineral water brands have a range of different taste profiles – depending on their mineral content. Awareness that serving one or several such brands provide customers choice and help lift that first dining impression. Awareness that certain natural mineral water brands generate significant revenue for restaurants, significantly more than charging $5 for tap water ever can.

#OutdoorDining is here to stay in #NewYorkCity, but there are rules. Here's what owners of #restaurants need to know from New York Business Journal reporters Kevin S. and Julian Nazar.

New York City’s outdoor dining program will take its first steps into the future this March, when the city starts allowing restaurant owners to apply for street setups governed by new, stricter rules than pandemic-era regulations. But it will take time for businesses to get a handle on the complex new policies. The new program, dubbed?Dining Out NYC, will allow for both sidewalk cafés and in-street tables. A product of lengthy negotiations between the restaurant industry, the City Council and Mayor Eric Adams’ administration, the new rules represent a compromise between those who wanted to preserve the red-tape-cutting freedom of the pandemic program and opponents who objected to the proliferation of “sheds” that led to complaints of filth and noise. Starting March 5, restaurant owners will be able to apply online to build sidewalk or curbside seating. Restaurants with existing setups under the old program must submit their applications by Aug. 3 if they want to transition to the new program. All existing dining structures built under the old program must come down by November if they don’t comply with the new rules, or else owners will face penalties.

Your restaurant, cafe or bar layout is critical, large or small space, a well laid out venue is the foundation upon whether you’re profitable or not. This venues a large awkward space with a step down in the middle. But as with any site the key factors are - street presence - customer experience when they walk in - excellent retailing / a clear offering - customer journey - staff efficiency - well considered zones - sufficient production and storage areas - different dining zones for different customers - accessibility compliance - fire egress compliance - toilet compliance - and many more This one is a larger bakery

LeasingMinute In the past few months, I have noticed a number of sidewalk and roadway cafe structures come down in my neighborhood. Generally, these structures were not being used at all by the restaurant. Also, it seems, that many of the structures were not in compliance with the City's requirements. If you are curious whether your cafe structure is in compliance or interested in installing a structure, below is a link to the City's outdoor dining guide. https://lnkd.in/eq6vmFbZ

Have you heard of the latest drag and drop 3D restaurant design capability? The goal is to ensure each item from the the equipment proposal makes it into the finished design and into the new #restaurant. Please comment: 1. My restaurant brand could really use something like this 2. I'm not sure if this would help my brand or not 3. This is cool, but really not too practical for our new store growth 4. Other >insert your opinion or thoughts here<

Tips for Selecting the Best Floor Mats for Restaurants by Michael Levitt Marissa Daeger@marissadaeger Running a restaurant is no small feat; the details contributing to a seamless dining experience can make all the difference. The right floor mats can enhance safety, comfort, and cleanliness, making your establishment more welcoming to staff and patrons. This listicle will provide practical tips for selecting the best floor mats for your […] #boomers #babyboomers