Crack Para Soft Restaurant Torrent
Florene Franca
Any recommendations for restaurants that offer something I can eat during my soft food phase? I will be traveling in a couple of weeks and I know we will be stopping at some fast food restaurants on the way. Breakfast will be simple...egg with cheese, but what about the lunch menus? I've thought if I went to mexican restaurants, I could order refried Beans and grilled chicken (if it's soft enough to mash up.) Most other restaurants have Soups, so that wouldn't be a problem. I just need some ideas for the fast food places I guess.
Btw...I am currently 6 days post op and my doctor's recommendations are 1-2 weeks full liquids (includes creamy Soups, yogurt - no chunks, Jello, sugar free popsicles). 3-4 weeks soft foods/pureed foods (includes applesauce, sf pudding, eggs, any vegetable you can mash up with a fork, pureed chicken, etc.)
Let's see ... McDonald's has really pretty good yogurt and berries and broccoli cheese Soup. Taco Bell would have Beans and cheese. Wendy's has baked potatoes. The chili there might be too spicy, not worth the chance.
I haven't been out to eat yet as I'm only 2 weeks post- op tomorrow but I always keep Cracker Barrell in mind because they have lots of veggies like carrots and meshed potatoes that cash be easily mushed with a fork. Also their rainbow trout is delish and could probably be easily flaked and mushed.
Actually, Wendy's chili is my surgeon's fast food of choice. It's not spicy unless you add the extra sauce, and jam packed with Protein and Fiber. Goes down well during soft food phase. Otherwise, I traveled with packed foods to avoid any issues (or temptations!).
Wendy's chili, taco bells pintos and cheese, and subways meatballs were my go to foods from fast food when I was in soft foods. I also would try with groups to recommend steak houses for dinners and meetings because now a days most steak houses have black Beans on their menus and you can get them as an a la carte side. I would also do moe's or chipotle burrito bowls with Beans, cheese, and chicken (usually they give me extra beans because I for go rice) but that turns into about 4 meals for me.
I had about 6 months between deciding to do surgery and getting scheduled. I came across the book The Pound of Cure by Dr. Matthew Weiner, a bariatric surgeon in Arizona, and started to implement some of the changes he recommended (and lost 13 lbs in the process without ever feeling deprived). The book is very simple, and the focus is on whole, plant based foods, but within reason. It's not an all or nothing approach, or going vegan or something, but focuses on improvement and aiming for getting it right 80-90% of the time. His suggestions are divided into 12 sections that you can tackle over time, perhaps one per month for a year if a person is just trying to improve nutrition and build good habits. They range from things like cutting out artificial sweetener or eating more beans to eating a pound of vegetables per day. I found it really effective pre-surgery and it's an eating style I will be working to get back to as I am further out from surgery and have more capacity. Small changes you can sustain will do the most for building good habits for life.
Loyalty programs are effective tools to encourage consumption and promote customer retention, offering rewards for their visits, promotions and gifts on special dates, as well as long-term communication to create stronger and lasting ties with diners.
The increase in bank card transactions -especially by millennials- has made having various payment methods an urgent necessity for a restaurant that wants to keep up to date and have the possibility of continuing to grow. Some of the technologies to offer this service are:
Automation of tasks such as recipe configuration and costing, product explosion and warehouse operations have made it easier to keep detailed control of all inventories, as well as reduce hidden costs in production, the percentage of waste and the possibility of ant theft.
For example, applying technology to the administration, it is possible to obtain a detailed view of the time it takes for kitchen staff to produce a series of orders, with which they can know if it is necessary to hire another employee, stay with them or even decrease the number.
Using technology to keep inventory control allows you to accurately standardize recipes, obtain the cost of each one, and know the minimum and maximum sets of each ingredient according to their input and output rates.
Tools such as restaurant software help detect the key moment to make the necessary purchases and maintain a good relationship with suppliers, ensuring that replacements arrive when they are needed, but without the risk of losses.
Therefore, you can avoid having an excess of products in the warehouse that imply higher storage costs and that do not allow detecting the poor quality of the products, anticipating expiration or avoiding ant theft.
Technology gives you the ability to know the production rates that your business can achieve, helping you to verify that the time and efforts that the staff invest in each of the restaurant's operational processes are the most effective in order to serve more diners , without compromising quality or efficiency.
3. Refine Restaurant Logistics
A soft opening gives you a chance to tweak the logistics of your restaurant. For example, does your layout accommodate a full house of people walking around?
A soft launch is an ideal time to obtain constructive feedback from guests. Create a survey using our downloadable restaurant survey template, and ask them what they thought about your concept, menu, and service. With timely adjustments, you can improve the restaurant experience before your grand opening! You can also repay these guests for their valuable feedback down the line through different customer appreciation ideas.
As you work your way through this next section, consider creating a rough timeline for execution to help you remain on track. For example, plan your menu six weeks before the soft launch and send out invites four weeks before.
With a smaller menu, you can focus on providing an exceptional experience for that group as opposed to an average experience for many. The more food you have to make and serve, the higher the chances of mistakes in both the kitchen and front of house.
Make sure you have a system in place for collecting constructive feedback from guests on the day. Hand out a questionnaire at the end of the evening or have an informal discussion where you ask for feedback.
Cuando hablamos de satisfaccin del cliente nos referimos a satisfacer sus necesidades primordiales? cumplir con las expectativas? o brindar un buen servicio?, la satisfaccin del cliente debe superar estos paradigmas y en este artculo descubriremos cmo lograrlo.
Una de las necesidades fisiolgicas que nos compete como empresarios restauranteros es la de comer, la cual se encuentra en el primer escaln, el ms amplio de la pirmide, en este nivel podemos decir, hablando de la necesidad primordial que es la alimentacin, que existen muchos negocios restauranteros que pueden ofrecer la satisfaccin de esta necesidad bsica.
Churros el dorado logr posicionarse en el escaln de reconocimiento al ser constante en la calidad de sus productos, Cmo? Adquiri tecnologa cuando su restaurante lo demand, ofreciendo siempre un servicio amable y ganando la confianza de sus comensales, siendo el lugar ideal para desayunar en familia en CDMX.
Posiblemente tu restaurante se encuentre en el peldao de seguridad siendo el restaurante preferido por su amabilidad y limpieza de las instalaciones o un restaurante social, siendo un lugar ameno para disfrutar con amigos y familia, al cual la gente va para subir una foto en sus redes sociales divirtindose y pasndola bien.
En lo ms alto de la pirmide tenemos la autorrealizacin, aqu podemos catalogar a los restaurantes que por el hecho de comer en ellos representa una meta cumplida a corto plazo que genera satisfaccin y exclusividad, tal es el caso de restaurantes como Pujol en Mxico, este restaurante figuran en este peldao porque es reconocido mundialmente y ofrece una experiencia nica.
Antes de estudiar a tus clientes comienza a analizar tu espacio de trabajo y el ambiente laboral que existe entre tu equipo, ya que en temas de atencin al cliente la salud emocional de tus colaboradores influir directamente con la calidad del trabajo que ofrezcan a tus clientes.
Estn bajo una tormenta, es un da nublado o el sol est en su mximo esplendor, es determinante conocer este dato para tomar acciones antes de envolver a tus clientes en un clima desfavorecedor para tu restaurante.
Mantener una relacin cordial con los clientes es vital, y eso lo debes de tener muy en claro. Sin embargo tambin existen factores que dificultan obtener buenos resultados con tus clientes, te los enlistamos para que lo tomes en consideracin.
Anteriormente te comentamos la importancia del clima laboral de tu restaurante ya que es un punto importante para conocer si tus colaboradores se encuentran satisfechos con su situacin actual en el trabajo.
Este punto es claro, imagina que la terminal de tarjeta en tu restaurante falla qu solucin puedes ofrecer para no perjudicar la calidad de tu servicio? quiz puedas tener un motor como pagonline para cobrar por tarjeta de crdito mediante un link.
Muchos procesos en tu restaurante se pueden automatizar por medio de Softwares, cmo usar tabletas para recibir las comandas, ahorras tiempo al tener comunicacin directa a la cocina y disminuyen el esfuerzo de tener que descifrar una comanda escrita.
Analiza qu procesos pueden llegar a influir en la satisfaccin de los clientes de tu restaurante, descubre que acciones toman tus colaboradores ante estos eventos saben qu hacer o con quien canalizar al cliente para resolver un problema?
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