We started off this round of Kitchen Conversations by stating that running a restaurant is no walk in the park. Definitely not for those who are looking for a laid back, easy-going career. Some of the things that keep operators up at night are diverse and as you can see from our list not the least bit obvious. While food and labor costs were the most resounding causes of concern, others included anything from bad weather, employee theft to inventory control, space issues and the inevitable worry of a foodborne illness misfortune.

Here’s a recap of our Kitchen Conversations – click each topic for full article:

We are happy to have shared a week of “Kitchen Conversations” in hopes that we all can learn from each other’s experiences. We feel honored to be considered a trusted partner as foodservice operators shared their successes as well as their concerns with us in very informal, yet insightful conversations.

Maybe food safety concerns, mismanaged inventory or worries of employee theft are keeping you up at night. Let a Cambro representative take some of that worry away!