Cameo’s booth #8033 will be the place to have a howlin’ good time at the National Restaurant Association Show!

Picture this: You’re rockin’ the restaurant world, hustlin’ hard, and your coffee’s gone cold. Woof, that’s rough. But guess what? Cameo’s got your back with our brand new, tail-waggingly cute dog mugs! We’re unleashing these adorable pups at the National Restaurant Association Show starting May 18th. And hey, we didn’t forget the quality dinnerware that made us the official dinnerware supplier for all foodservice operations at the 2008 Beijing Olympics!

Swing by our booth and let’s find your perfect furry coffee companion. Six different breeds to choose from – guaranteed to make those morning meetings way less of a drag. These mugs will be a paws-itively delightful reminder of all the awesome connections you make at the show.

Cameo: Where affordable, durable dinnerware, and a whole lot of cuteness collide.

We’re all about consistency, quality dishes, and customer service that’ll make you want to howl at the moon (in a good way). Because when your business shines, we shine too! Cameo’s team is ready to pounce on the chance to find the right dinnerware solution for you.

We’ve got warehouses stocked to the brim in both the US and Canada – Secaucus, New Jersey / Toronto, Canada.

Mark those calendars and come sniffin’ around Booth #8033 for a barkin’ good time!

May 18-21, 2024 —McCormick Place, Chicago.

Can’t wait to see your smiling faces!

Give Your Restaurant a Spring Refresh: 5 Must-Do Changes

Spring has sprung, and it’s the perfect time to revitalize your restaurant! Leave the winter doldrums behind and embrace the fresh energy of the season with these easy and impactful changes.

1. Embellish Your Tables with Seasonal Touches

Ditch those wintertime candles and bring the outdoors in. A simple vase with vibrant blooms, a potted herb, or even a sprig of greenery adds instant charm to tablescapes. Get creative and explore farmers’ markets and local florists for affordable, eye-catching options.

2. Energize Your Online Presence

Social media is your restaurant’s digital storefront. Entice customers with these visually appealing updates:

Showcase Seasonal Dishes: Snap mouthwatering photos of your new spring menu items featuring fresh, in-season ingredients.
Behind-the-Scenes Magic: Offer glimpses into your kitchen with videos of dishes being prepped or cocktails being crafted.
Hashtags are Key: Use relevant local hashtags (e.g., #[CityName]Eats, #[Neighborhood]Foodie) to reach new audiences.

3. Modernize Your Equipment

Outdated equipment slows down your kitchen and impacts food quality. If a major upgrade isn’t in the budget, consider these options:

Equipment Leasing: Explore leasing programs that provide access to newer equipment with flexible payment options.
Refurbished Options: Look for reliable vendors offering high-quality refurbished equipment at lower prices.

4. Revamp Your Menu with the Season

A few strategic additions featuring in-season produce will excite your regulars and attract new customers. Think bright salads, herb-infused dishes, and refreshing cocktails made with seasonal fruits and juices. Limited-time offerings create a sense of urgency and excitement.

5. The Power of a Deep Clean

Go beyond routine cleaning! A focused deep cleaning session will leave your restaurant sparkling. Consider these tactics:

Team Effort: Host a “Spring Cleaning Party” outside business hours with upbeat music and treats to motivate your staff.
Targeted Areas: Don’t forget often-overlooked spots like light fixtures, baseboards, and behind heavy equipment.
Sustainable Cleaning: Opt for eco-friendly cleaning products for a healthier work environment and a positive environmental impact.

Bonus Tip: Don’t underestimate the power of fresh paint or simple decor swaps to transform your space. Small changes = big impact!

Embrace the new season with these upgrades, and watch your restaurant blossom!

7 Deadly Sins of Restaurant Inventory Management (and How to Slay Them)

Running a restaurant is tricky, especially when it comes to keeping your inventory in check. Inefficient practices, poor storage, and sneaky fingers can drain your profits faster than you can say “soup’s on!” But fear not, fellow restaurateurs! By avoiding these seven common pitfalls, you can whip your inventory management into shape and boost your bottom line.

Sin #1: The Inconsistent Count-down

Inaccurate counts are like cooking with expired ingredients – a recipe for disaster. Schedule regular counts on the same day and time, before or after service, to catch anomalies quickly. Don’t forget prepped items, they count too! Use these counts to set realistic par levels and avoid over-ordering.

Sin #2: The Forecasting Faux Pas

Excess inventory is like money locked in a freezer. Aim for around 7 days’ worth on hand. Use sales data and trends to forecast accurately. Consider consolidating vendors and deliveries to save money and reduce waste.

Sin #3: The Disparate Systems Debacle

Juggling multiple, unconnected systems is a recipe for chaos and errors. Integrate your POS and inventory software to automate tasks like recipe tracking, invoice uploads, and price updates. Remember, your accounting software needs to play nicely too!

Sin #4: The Receiving Room Rumble

Sloppy receiving throws off your entire inventory flow. Schedule deliveries carefully and have trained staff on hand to check quality, paperwork, and quantities. Remember, every missing item is money lost!

Sin #5: The Storage Slip-up

Treat your ingredients like VIPs! Proper labeling and dating are key to freshness and cost control. Implement FIFO (First In, First Out) to avoid spoilage and ensure peak flavor. Remember, organization is your friend here!

Sin #6: The Blind Eye to Waste

Food waste is like throwing money in the trash. Use a food waste log to track what’s being tossed and why. Analyze the data to identify areas for improvement. Every crumb saved is a profit gained!

Sin #7: The Employee Embezzlement

Temptation is everywhere, even in your kitchen. Identify high-value, high-variance items and implement product requisition systems or buddy counts to deter theft. Remember, trust but verify!

By slaying these inventory management sins, you’ll free your precious resources, reduce costs, and boost your restaurant’s profitability. So, what are you waiting for? Start your inventory revolution today!

Bonus Tip: Remember, data is your weapon! Analyze your inventory cycles and processes to gain valuable insights. The more you know, the better you can control your costs and maximize your profits.