7 Shifts

MARCH 27, 2020

We’ve created this COVID-19 restaurant closure guide to help restaurateurs like you navigate these difficult times. If local laws mandate that you have to shut your restaurant down, then you must comply. If your state considers restaurants non-essential, then you must shut down for the time being.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. One of the most important goals of any restaurant is dependability and consistency. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

7 Shifts

FEBRUARY 26, 2021

While easy, this way ends up costing more in the short term, does not contribute to long-term growth, and can end up hurting your business. What are the benefits of self-operated delivery for restaurants? These fees, when not managed, cut deep into razor-thin margins, and in some cases, can contribute to a restaurant closing for good.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Margin Edge

FEBRUARY 3, 2022

Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. 6 Ways to Reduce Food Costs. Track key item costs. Get a restaurant management system. Track waste.

2022 98

2022 Food Seasonal Menu Waste 98

Next Restaurants

MARCH 8, 2022

We come across them every day inside restaurants or on sidewalks – these fun, charming, and rustic signs with funny quotes or mouthwatering menus that showcase a restaurant’s food style and make you stop dead in your tracks. . But first, a quick look at why restaurant chalkboard art is social media-friendly.

Social Media 124

Social Media Seasonal Menu Email Marketing Online Ordering 124

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Cheetah

MAY 11, 2021

In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity! Restaurant Reopening Requirements. We recommend you read it here before reopening.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Break-even point formulas may seem complicated guesswork, but if you know a few key metrics about your expenses and average guest spend, calculating your restaurant break-even point can be a simple and powerful tool.

Point of Sale 158

Point of Sale Delivery License Inventory 158

Hot Schedules

FEBRUARY 23, 2022

Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Employee turnover greatly hampers throughput and cuts into available revenues. Employee turnover greatly hampers throughput and cuts into available revenues.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. For example, these common restaurant ingredients rose significantly in mid-December 2021 over the same period in 2020: Refined sugar – 31%. As the rising food cost trend continues, it’s time to tighten your inventory control. from a year ago.

Inventory 148

Inventory Pricing Management Management 148

Future Food

JANUARY 30, 2020

Great Service in an Era of Labour Costs & Technology. Furthermore, “the point of nice restaurants [is that] they’re meant to be places that keep all [your] terrible problems at bay. At one end of the scale there are restaurants such as Quay and Attica. Attica Restaurant (Image via Institute of Managers and Leaders).

Technology 107

Technology Front of House Customer Service Back of House 107

Sling

OCTOBER 6, 2022

This incentive is super simple and doesn’t cost you a penny. This is another employee incentive program that doesn’t cost much but can make your team members feel appreciated. Are you searching for a way to recognize your employees for their years of service, reward them for a job well done, and retain them longer? Table of contents.

Back of House 148

Back of House Healthcare Customer Service Transportation 148

Restaurant365

AUGUST 25, 2020

Comprehending your restaurant cash flow is essential to running your restaurant business. Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Some of the main causes of cash flow problems in restaurants are: Low profits (or losses).

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Hot Schedules

NOVEMBER 12, 2020

You should to consider: What is their order cut off time? What is their schedule and will it be frequent enough to meet your demand? Can they guarantee a specific delivery time window? How much stock will they be holding and can they supply a business of your size? Top Five Supply Chain Management Tips. . Supplier Compliance.

Supplies 78

Supplies Management Management Allergens 78

The Rail

APRIL 24, 2023

If your restaurant is considering planning an event in your area, you should probably get all the details sorted before the planning actually starts. If your restaurant is the one running the festival, you may want the theme to revolve around your restaurant’s theme – or, at least, have it included.

Dietary Restrictions 59

Dietary Restrictions Food Events Entertainment 59

Ken Burgin

JANUARY 30, 2021

Here’s a bunch of ideas for noise reduction, if you have to do it after your venue opens. It’s good to understand some of the technicalities of noise and how it’s created and reduced – the excellent Acoustical Surfaces blog is full of great articles such as Soundproofing vs Sound Absorbing – What’s the Difference?

Workshop 88

Workshop Food Safety Entertainment Casual 88

BNG Point of Sale

SEPTEMBER 2, 2021

Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable. The information in this blog post will give you a clearer idea of what your budget should look like and help you make decisions about how to spend your money wisely. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Marketing4Restaurants

DECEMBER 29, 2021

What are the macro economic trends that will impact Restaurants and more importantly Restaurant profitablity. We analyse the big trends along with changes in technology, changes within the restaurant customer base and just as importantly – your team. What are we seeing within the industry?

2022 52

2022 Front of House Food Truck Back of House 52

Restaurant365

APRIL 26, 2022

Restaurant staffing shortages across the industry are impacting operating hours, the customer experience, and your bottom line. Hiring restaurant employees and retaining them is no longer just an issue for the HR team. Why hiring restaurant employees is now a CFO concern. Why hiring restaurant employees is now a CFO concern.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Restaurant Clicks

JANUARY 9, 2020

Opening your own restaurant is an exciting business venture. Wanting to start a restaurant business and knowing how to open a restaurant are two different things, however. If you have a passion for food, food service, or bringing people together over a meal, the restaurant business might just be for you. . Plan Your Menu.

License 78

License Equipment Website Management Hiring 78

Restaurant365

AUGUST 27, 2021

Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Many factors have overlapped right as the restaurant industry is emerging from COVID-19 capacity restrictions, causing a general industry labor shortage.

Recruiting 151

Recruiting Social Media Front of House Hiring 151

Takeaway Solutions

OCTOBER 29, 2018

Best online ordering system for Thai restaurants and why Takeaway is one of the best benefits you can offer your customers. If you don't currently offer takeaway service, we encourage you to read this article on our blog. Takeaway Solutions saw this problem and developed a better idea.

Online Ordering 56

Online Ordering Ordering Mobile Ordering Customer Service 56

The Restaurant Times

DECEMBER 20, 2021

According to a survey by Bacardi Global Brand Ambassador in 2020, around 63% of US consumers prefer to drink low-to-no alcohol options to cut back on calories. However, you don’t need to cut out alcohol entirely to cut down on the calories. Choose The Concept. Liquor License. Music Permit. Dumpster Placement Permit.

Bar 52

Bar License Loyalty Program Kitchen Safety 52

Apicbase

JANUARY 12, 2023

Email marketing is an invaluable strategy for boosting your restaurant. Whether you’re launching a new venture, realizing the untapped potential of promotional emails, or creating an email newsletter , email marketing will help your restaurant flourish. Restaurant offers and promotions. It consistently drives customer retention.

Email Marketing 52

Email Marketing Marketing Tip Distribution Social Media 52

Restaurant365

APRIL 8, 2021

Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry. First, stay-at-home orders and dining restrictions prompted restaurants to focus on takeout and delivery. The possibilities for a successful restaurant business model have evolved.

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant.

Front of House 52

Front of House Fast Casual Back of House Fine Dining 52

Restaurant365

NOVEMBER 23, 2021

Digital solutions can help restaurant operators navigate labor issues like never before. This article was published in Nation’s Restaurant News. Many of us in the restaurant industry are talking about it. The restaurant industry has seen staff turnover far higher than the rest of the private sector for many years.

Recruiting 60

Recruiting Customer Experience Technology Communication 60

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. Why run a restaurant at all? Profits equal revenue minus costs.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Are you up to it? Winter is, by far my favorite season to plan menus.

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

Embrace the Suck

OCTOBER 28, 2021

Most likely you’ll make quite a few more while running a restaurant. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years!

Coaching 329

Coaching Training Social Media Hiring 329

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. Why run a restaurant at all? Profits equal revenue minus costs.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH FOH Food Safety Equipment 368

7 Shifts

SEPTEMBER 26, 2022

Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Plus tips for writing a killer restaurant resume to get the position in the first place. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Notch

SEPTEMBER 11, 2018

Anyone who’s worked in restaurants has heard of the Ohio State University study which found that 60 percent of eateries close in their first year, and 80 percent fail in their first five years. For example, it doesn’t delve into why all those restaurants fail so quickly. In short, are you running your restaurant, or is it running you?

Leadership 52

Leadership Hiring Coaching Recruiting 52

Notch

SEPTEMBER 11, 2018

Anyone who’s worked in restaurants has heard of the Ohio State University study which found that 60 percent of eateries close in their first year, and 80 percent fail in their first five years. For example, it doesn’t delve into why all those restaurants fail so quickly. In short, are you running your restaurant, or is it running you?

Leadership 45

Leadership Hiring Coaching Recruiting 45

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. For example, these common restaurant ingredients rose significantly in mid-December 2021 over the same period in 2020: Refined sugar – 31%. As the rising food cost trend continues, it’s time to tighten your inventory control.

Inventory 15

Inventory Management Management Food 15