(Source: Flickr) The seating layout is one of the necessary choices you will have to make before opening your restaurant. Your decision about how to arrange your dining room and which seating options you choose have a huge effect on not only the overall dining experience, but on the efficiency of your restaurant. A poorFIND OUT MORE |

(Source: Flickr) While there are many things that keep a restaurant running, one of the most important sources of fuel for the business’s continued success is great employees. The staff is not only the customer’s first impression, but they are responsible for creating the entire dining experience, from seating to serving to dessert and clean-up.FIND OUT MORE |

(Source: Flickr)   There’s no doubt about it: opening a restaurant is a scary prospect. It’s extremely expensive, involves a ton of responsibility, an intimidating amount of work, and it’s a huge financial risk. It will challenge you physically and mentally. But for many, the moment when the doors are opened for business and theFIND OUT MORE |

Photo Courtesy of Flickr Creative Commons In a digital age, a website is necessary for practically every business, but for a restaurant, it’s crucial. Potential diners will check you out online before visiting to see what your menu is like, your hours, or your location. While having a website is a must, it’s also importantFIND OUT MORE |

(Source: Flickr)   Choosing a restaurant space can be tough: it’s hard to visualize how it will look after it is built out, and it’s hard to know what pitfalls you will discover as you embark on the process of opening your establishment. However, there are certain things that you can take in mind beforeFIND OUT MORE |

Chef John Rifkin   Question 1: Where did you get your start? “I first started out on milk crates, washing pots & doing dishes. Unlike most, my father was a chef and my mother was a server. They did not own the company so to spend time with them, I had to work busting sudsFIND OUT MORE |

FOR IMMEDIATE RELEASE MEDIA CONTACT: Amanda Stuckey 858.386.2522 astuckey@chefworks.com Chef Works Returns to NRA Show with Specialty Housewares Fixtures, Celebrity Chef Appearances and New Modern Fits At NRA Show 2016, McCormick Place, Chicago, Booth 806

(Source: Flickr) Before you open the doors to your new restaurant, there’s a significant amount of work that needs to be done, and rest assured, there will be plenty of unexpected twists and turns in the process. From settling on a restaurant concept to creating a business plan, from finding a location and building itFIND OUT MORE |

Chef Jet Tila Question 1: Where did you get your start? “I come from a restaurant family, so food was always a big influence in my life. My parents owned restaurants in Thailand and opened a few more in Southern California when we moved here in the 70’s. You could say I grew up inFIND OUT MORE |

Photo Courtesy of Flickr Creative Commons   One of the most difficult parts of opening a restaurant is hiring. You have to hire a range of employees from bartenders to servers to kitchen staff. You obviously want all of your employees to be qualified, but what does this mean, especially when it comes to yourFIND OUT MORE |