Redha Medjellekh’s Post

Don't let food spoilage ruin your restaurant's bottom line. Discover the importance of having the right coverage in place to protect your business. #PekinInsurance #RestaurantInsurance

Don't let food spoilage ruin your restaurant's bottom line. Discover the importance of having the right coverage in place to protect your business. #PekinInsurance #RestaurantInsurance

Clarity is golden and better yet it leads to more connection opportunities and sales!

"What we're really selling is a better process, so that's what we need to focus on." This was the "aha" moment that reframed the way we talked about Auto-Rinse--courtesy of my business mentor. And what he said made a whole lot of sense. The real benefit of Auto-Rinse is that it gives bartenders a better process to make drinks. Automatic rinsing helps bartenders: ✅ Make more cocktails in less time ✅ Work cleaner by not using hand or dump sinks to clean their tools ✅ Save water by not leaving faucets running to clean their tools So it's not just a cool invention--it provides a game-changing process. Because faster beverage service helps the entire front of house run better. And once we were able to communicate that with our prospects, it changed the way people perceived Auto-Rinse. To make our case even stronger, we created an Impact Summary for Auto-Rinse that covers 3 topics: 1️⃣ ROI Impact 2️⃣ Efficiency Impact 3️⃣ Environmental Impact We created these summaries for the decision-makers who demanded to see some quantitative data. Please reach out to me if you'd like a copy of our Impact Summaries--I'd be happy to send them to you. And don't forget to stop by booth 9734 at the National Restaurant Association Show in May! #bars #restaurants #cocktails #bubbletea #workflow

Whether you say you can, or you can’t, you’re right. This picture pops up in my feed annually around this time every year. For those that don’t know, my wife’s side of the family has run a barbecue catering company and meat market that dates back to 1880. While the barbecue catering business is a good one, what we don’t do is festivals. Well, back in 2018 one of my favorite questions to ask was “why don’t we do festivals?” The answer I always received was always along the lines of “it’s difficult and who says people will show or buy our food with so many options?” My stubborn response? Challenge accepted. For one night and one night only, I wanted to prove that this could work. So among seven other food vendors, we set up to sell pulled pork and Italian sausages at our local Independence Day festival. By the end of the night, we had sold out of both items. Over 500 orders in 3 hours. While it couldn’t have gone any better, I understood what was meant by it being difficult once the night was done. This business isn’t easy. And while I learned that lesson, the opportunity to do it is something I’m never going to forget, because in my mind, I didn’t want to believe something wouldn’t work without trying. Take the initiative, act on your ideas, work hard and everything else will follow. #mindset #hardwork #ideas

Starting a business without branding and marketing is like opening a restaurant, putting up an "invisible sign," and hoping people can sniff out your secret recipe from across town. Spoiler alert ❗ : Unless your food has GPS, they won't. 😄

🧑🍳 This rubber duckie is quite the gourmet, isn't it? It knows exactly what it wants from room service! With CruiseCompanion, ordering is as easy as feeding the ducks. 🍞 What's your favourite thing to order for room service? 🤔 #CruiseCompanion #uniqueguestexperiences #roomservice

"The reality behind the kitchen: Early mornings, long standing hours, and constant pressure. Cooking is not just creativity and passion; it is also about discipline, endurance, and the willingness to push through even on the toughest days. It’s a craft that demands both skill and resilience. Chefs don't always have inspiration, and sometimes, they're not cooking with flair, but with purpose — to make ends meet, to keep the kitchen running, to ensure every plate leaves perfectly timed. Yet, they press on, because there’s a deeper drive, one that comes from a love of the craft and an unshakable commitment to their work. Satisfaction doesn’t just come from the perfect dish, it comes from knowing the customer is satisfied, that the effort was worth it, and that the team operated as one seamless unit. It’s the small victories, the nods of approval, and the smiles that remind chefs why they endure the grind. Cooking is a challenging job, but it’s also deeply rewarding. There’s a special pride in knowing that after all the sweat and pressure, you’ve created something that brought joy to someone’s day. So next time you dine out, remember the chef behind the plate. Appreciate the effort, the dedication, and the hard work that goes into every dish you enjoy." #cheflife #culinary #foodie #life #cooking

In the restaurant business, consistency is king. It's what keeps 'em coming back for more, time and time again. But how do you achieve that coveted level of consistency? The secret sauce lies in having rock-solid systems and standards in place. We're talking clear, concise, and easy-to-follow guidelines that leave no room for error. From food prep to service, every step should be a well-choreographed dance. And here's the kicker – your systems need to be teachable. Because at the end of the day, it's your team that brings the magic to life. So, get those systems dialed in, and watch as your restaurant becomes a well-oiled machine, churning out consistent deliciousness with every order. That's the recipe for success, baby! Click the link in the bio if you're ready to up your consistency game! #Systems #Standards #Consistency

Food for thought? More like food for regret! 😂😂 Met up with my buddy for lunch at a hawker centre, and we stumbled upon a stall that offered all the local favorites: chicken rice, minced pork noodles, Hokkien mee, char kway teow—you name it, they had it. We marveled at the extensive selection and, despite noticing the absence of a line, we were curious enough to give it a try. After all, how could we go wrong with so many classic dishes? Well, as soon as we sat down and dug in, we figured out why there was no line. Despite ordering a few dishes to sample, none of them was acceptable. Each dish was just okay at best, lacking the depth and flavor that would make it stand out. There was no specialty, no signature dish that the stall could truly call its own. It made me think of the other famous hawker stalls nearby that only serve one dish—but do it exceptionally well. Those hawkers wake up as early as 3am to start preparing, meticulously crafting their signature dishes to open for business at 11am. Years of practice and dedication go into perfecting that one recipe. That’s the kind of focus that makes them stand out, sometimes even earning a Michelin star. This experience is a reminder for businesses: trying to do too many things with only a token effort rarely impresses customers. Success often lies in mastering the core offering and delivering it consistently well. Just like the best hawkers, who dedicate years to perfecting one dish, businesses should consider where they want to make their mark. Focus on your core, perfect it, and let that be what draws the crowd. Everything else is just a side dish. #MasterYourCraft #QualityOverQuantity #HawkerCulture #FoodForThought #FocusOnExcellence