florida food service consultant

	
								FINDING SPACE FOR A PROFITABLE KITCHEN IN YOUR C-STORE				
The right c-store foodservice equipment can elevate sales and increase your bottom line. Congratulations, you’re jumping into the culinary game and outfitting your convenience store with a kitchen. Sure, space is tight, and your budget may be

				event_note May 9, 2019 account_box Jim Richards (Sr)more_vert			
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The right c-store foodservice equipment can elevate sales and increase your bottom line. Congratulations, you’re jumping into the culinary game and outfitting your convenience store with a kitchen. Sure, space is tight, and your budget may be
Read more

						 Posted in C-store Design
									
								5 WAYS TO BUILD A BETTER FOOD SERVICE PROGRAM				
As the convenience store food service landscape continues to shift, key drivers in food purchases are transparency in labeling, sustainable and healthly choices, quality and variety. What’s more, due to rising labor costs, automation is poised to become

				event_note February 6, 2017 account_box Jim Richards (Sr)more_vert			
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As the convenience store food service landscape continues to shift, key drivers in food purchases are transparency in labeling, sustainable and healthly choices, quality and variety. What’s more, due to rising labor costs, automation is poised to become
Read more

						 Posted in C-store Design
									
								8 TIPS FOR BUILDING A LONG-TERM RESTAURANT				
How do you make it, in the restaurant business, for five years, ten years or longer? Here are eight great tips to help you survive for decades in a tough business: 1. BE READY TO WORK….ALOT Don’t be afraid to work long,

				event_note June 16, 2016 account_box Jim Richards (Jr)more_vert			
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How do you make it, in the restaurant business, for five years, ten years or longer? Here are eight great tips to help you survive for decades in a tough business: 1. BE READY TO WORK….ALOT Don’t be afraid to work long,
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						 Posted in Food Service Consulting
									
								6 WAYS TO REDUCE FOOD WASTE				
Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down

				event_note April 7, 2016 account_box Jim Richards (Jr)more_vert			
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Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down
Read more

						 Posted in Food Service Consulting
									
								THE COST OF CARELESSNESS				
Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,

				event_note March 8, 2016 account_box Jim Richards (Jr)more_vert			
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Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,
Read more

						 Posted in Food Service Consulting
									
								5 WAYS TO CREATE A SUCCESSFUL RESTAURANT				
  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party

				event_note February 9, 2016 account_box Jim Richards (Jr)more_vert			
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  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party
Read more

						 Posted in Food Service Consulting
									
								3 WAYS TO STAY AHEAD OF THE ECONOMIC WAVE				
As crude oil prices continue to fall and demand for fuel continues to plummet throughout the winter months, drivers are enjoying fuel prices at their lowest point since February 2009. As a result, consumers have

				event_note February 1, 2016 account_box Jim Richards (Sr)more_vert			
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As crude oil prices continue to fall and demand for fuel continues to plummet throughout the winter months, drivers are enjoying fuel prices at their lowest point since February 2009. As a result, consumers have
Read more

						 Posted in C-store Design
									
								SOLVING SPACE CHALLENGES WITH INNOVATIVE DESIGN				
During my tenure as a Food Service Consultant, I’ve had the pleasure of working with the Sarasota County School Board in the design of many of their K-12 schools. The first High School Kitchen/Cafeteria project

				event_note February 13, 2015 account_box Jim Richards (Jr)more_vert			
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During my tenure as a Food Service Consultant, I’ve had the pleasure of working with the Sarasota County School Board in the design of many of their K-12 schools. The first High School Kitchen/Cafeteria project
Read more

						 Posted in Food Service Consulting
									
								SOLVING BUDGET CHALLENGES WITH INNOVATIVE DESIGN				
As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve

				event_note July 10, 2014 account_box Jim Richards (Jr)more_vert			
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As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve
Read more

						 Posted in Food Service Consulting