As we reflect on 2021 and move fully into the New Year, one hopes for an easier, healthier, more profitable year ahead. Cheetah works to bring you the most important breaking industry news so that you can thrive this year. Boost your profit, plan your...
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered...
When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational...
In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house...
Today’s economy is driven by consumer demand, which means that staying informed about the forces driving the food industry is leverage, especially for small and medium-sized restaurants. After having served the restaurant industry for nearly a decade, we know that one of the greatest challenges in...
As if restaurant operators don’t have enough on their plates, labor shortages have made reliable workers for entry-level positions very hard to find. This means that restaurants need to find creative ways to serve the increasing demand due to the restaurant reopening that has been...
Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population. In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow...
To cope with the dynamic market, business owners and managers are looking for new strategies and solutions. The Future of Foodservice: Trends for 2021 E-book is an answer to those of you who are seeking insights into what the future holds and how to navigate...
Need to get your restaurant ready for reopening? Download the Complete Guide to Reopening a Restaurant in a COVID-19 world.Indoor dining in San Francisco and California is back after a long hiatus. The governor's recently introduced a simplified reopening regime, which places the area in...
Now that our industry has been turned upside-down by COVID-19, you could use all the help you can get. We share a growing list of resources you can use to help your business weather the storm....
From having a strong concept, stocking your pantry and tracking your sales, implement these three best practices for running a successful bar. ...
Limited storage space is one of the trickiest parts of running a mobile food truck. But with proper planning and the right supplier you can easily get around it. ...