Navigating Spring Challenges | Modern Restaurant Management | The Business of Eating & Restaurant Management News

With spring's arrival, I find myself reflecting on the myriad of challenges facing the restaurant industry. With rising salaries, inflation, and higher crime rates, it's clear that we need to adapt and innovate to thrive in this ever-changing landscape. Drawing from my 20 years in the industry and a decade of owning successful restaurants like Duck Duck Goose, Osteria Pirata, and Anchor Tavern, I'm excited to share some of the strategies I've developed a roadmap to "Spring Clean" restaurant businesses – emphasis on the business – and stay ahead of the curve.

Analyzing and Optimizing Your MenuOne of the first steps in spring cleaning your restaurant business is to take a hard look at your menu. I've always believed in doing a few things really well rather than spreading yourself too thin. By identifying high-margin dishes and eliminating underperforming ones, you can simplify your menu, reduce waste, and maintain the integrity of your culinary offerings…

Ashish Alfred

Ashish Alfred, a classically trained chef, pulls from his Indian-American roots with his culinary endeavors at the Alfred Restaurant Group. He has earned acclaim for his three Baltimore-based restaurants: Duck Duck Goose, Osteria Pirata and Anchor Tavern. His unique restaurant concepts feature mouthwatering menus that blend his classical French training with influences from his world travels. Chef Alfred's fusion of flavors, dedication to preserving traditional recipes while adding a modern twist, and media coverage on NBC's TODAY Show, CBS, The Washington Post, Baltimore Magazine, and ABC’s Good Morning America, have set him apart in the culinary world.

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Ashish Alfred