The restaurant business can be tough, but those at the top definitely pull in a significant amount of cash! Hard work, persistence, star power, and of course, a passion for excellence is one thing that all three top earners have in common. With multiple restaurants and cookbook endorsements, as well as TV shows and licensed food ware, the sky the limit in terms of earnings for these chefs who made their name their brand and then drove that brand to great success:
1. Wolfgang Puck's estimated net worth is $400 million. An Australian native, Wolfgang worked as an apprentice in Paris before emigrating to the United States. His first restaurant was Ma Maison in Los Angeles.
2. Jamie Oliver is worth around $150 million total. He started out at Antonio Carlucci's Ne
How is your restaurant tech? Chances are, you might need an update. The National Restaurant Association reports that up to 30% of restaurants are in serious need of a tech upgrade, but have held off doing so. The main reason? Cost of course. But consider the benefits of keeping updated tech. When your tech is updated, your labor costs go down. With labor being the largest - by far - cost for most restaurants, anything you can do to improve efficiency will also improve your bottom line - long term at least. With that in mind, here are the areas that can certainly be helped by top of the line technology:
Supply Chain - this is especially important if you have multiple locations. The Darden Restaurant Family is currently rolling out updated Supply Chain Software across all of their locations. How can this help your bottom line? By standardizing the experience at al
But first, this- If you're wondering, "Why am I about to read a blog post from an ice machine company regarding social media and the restaurant business?", let us explain. Most of us here have worked the majority of our lives in the bar and restaurant industry. With the development of our content and social media department at Ice Machines Plus, we are now able to share firsthand knowledge of the industry, and regarding the way we've seen social media grow not only in the foodservice industry, but in ours as well. (Many of the mistakes we note in this article were learned first hand.) Now, we hope to pass on a few of these lessons so your social campaigns can be more successful. Whether you need new restaurant equipment, or tips for a bit of added exposure in the social media world, we hope our site will be of some assistance.
Social Media: Reshaping the Restaurant Landscape