EATER

APRIL 2, 2024

No one is happy about the delivery apps. After all, some people, especially those with disabilities, rely on such services — but then, it is difficult work, and everyone ought to tip well. Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle.

Delivery 145

Delivery Restaurant Law Food Customer Service 145

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. The even more shocking statistic is that only 5% will survive the 10-year mark.

Coaching 329

Coaching Training Social Media Hiring 329

Embrace the Suck

SEPTEMBER 1, 2021

There was a very long silence on the other end of the Zoom call. Every week on his coaching call it was the same b t and excuses why he couldn’t implement the tools I have been giving him over the last eight months. *The following is an excerpt from my new book: Your Restaurant Culture Sucks coming out in September 2021.

Coaching 280

Coaching Book Take-out Design 280

Clover - Restaurants

APRIL 23, 2024

In this guide, we’ll compare buying a restaurant versus starting one from scratch, provide tips on evaluating different restaurants for purchase, and list resources that can help you get up and running. One of the most difficult aspects of starting a restaurant is building a customer base.

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

Sling

JUNE 4, 2023

Curious about what’s going on “under the hood” of your restaurant and want to make your business more profitable? Restaurant ratios are key performance indicators (KPIs) that provide insight into everything from profit and loss to average customer spending and menu item profitability.

Inventory 78

Inventory Article Blog Food Supply 78

Modern Restaurant Management

JULY 8, 2022

The open kitchen concept has become one of the biggest trends in the restaurant industry. An open kitchen makes the understanding of the whole food production process really simple. Restaurants have opted for various technologies to make the whole concept of open kitchens absolutely comfortable for the diners.

Kitchen Safety 166

Kitchen Safety Customer Experience Food Order Entertainment 166

QSR Automations

JANUARY 15, 2024

As we begin to fully dive into 2024, the key to operational efficiency lies in leveraging cutting-edge technologies. Higher Food Quality, Less Waste One of the standout features of ConnectSmart® Kitchen is the ability to manage the flow of food around the kitchen, ensuring that all food arrives at the table at the same time.

2024 52

2024 Operations Front of House Social Media 52

Hot Schedules

FEBRUARY 23, 2022

Workers are reevaluating their jobs in record numbers, and many are not afraid to work at companies that better meet physical and mental needs. For businesses, retaining employees (and hiring in the first place) has become the number one prerogative – just to keep the lights on. b3lineicon|b3icon-24hours|? List Add.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Bingage

MARCH 18, 2023

What is it that allows a customer to keep coming back to back for more? Building up your customer retention rate is way more profitable than just focusing on acquiring new ones. Building up your customer retention rate is way more profitable than just focusing on acquiring new ones.

Loyalty Program 98

Loyalty Program Social Media Email Marketing Customer Service 98

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. How menu engineering works. How POS integration fits into menu engineering.

Menu 143

Menu Operations Point of Sale POS 143

Goliath Consulting

MAY 19, 2020

Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience. Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. But that’s what makes it a perfect opportunity.

Catering 151

Catering Social Media Loyalty Program Online Ordering 151

Restaurant365

JANUARY 18, 2022

Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. ReFED , a national nonprofit working to end food loss and waste across the U.S. food system, says that in just one year 35% of all food in the United States went unsold or uneaten. greenhouse gas emissions.

Waste 147

Waste Compost Food Consumer Goods 147

Modern Restaurant Management

JULY 20, 2021

This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." The key to the industry's recovery will be the strength of each daypart. " Remarkable Resiliency. Each daypart — morning meal, lunch, dinner, and P.M.

2021 186

2021 Guest Recovery Online Ordering Point of Sale 186

Hot Schedules

NOVEMBER 22, 2019

Want to make a crowd-pleasing schedule? The right ingredients make all the difference. T here are many ingredients that go into the perfect schedule, and every manager relies on a slightly different recipe. Luckily, there is a tried and true solution, one that gets you a schedule with the right people on at the right time.

Employee Relations 117

Employee Relations Point of Sale Management Management 117

Future Food

JANUARY 30, 2020

Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” At one end of the scale there are restaurants such as Quay and Attica. Macca’s is also smart enough to have that one-to-one interaction, if and when required.

Technology 107

Technology Front of House Customer Service Back of House 107

Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. or that maybe it’s time to prioritize a few of those old practices that have been simmering on the back burner.

2022 98

2022 Food Seasonal Menu Waste 98

The Restaurant Group

SEPTEMBER 16, 2020

These challenges have been especially taxing on the restaurant industry and its more than 13.5 These challenges have been especially taxing on the restaurant industry and its more than 13.5 Most expected delivery to be their saving grace, but quickly picked up on the benefits of curbside pickup.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

Sling

APRIL 27, 2023

It’s like working on the business rather than in the business and, done well, may help you move your operation to new levels of success. They are also composed of smaller, more specific goals that inform the decisions you make for your restaurant. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. 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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. That tables are too close. That tables are too close.

Marketing 233

Marketing Social Media Food Safety Email Marketing 233

Restaurant365

APRIL 30, 2021

A key component of running a successful, profitable restaurant business is controlling your food costs. An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items. You need numbers and data to fuel your decisions. How do you get started?

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Restaurant365

NOVEMBER 6, 2020

But since the rush to shift operations to off-premise channels, have you actually been able to step back and evaluate which order modes are the most profitable? But since the rush to shift operations to off-premise channels, have you actually been able to step back and evaluate which order modes are the most profitable?

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

Bingage

MARCH 18, 2023

What is it that allows a customer to keep coming back to back for more? Building up your customer retention rate is way more profitable than just focusing on acquiring new ones. Building up your customer retention rate is way more profitable than just focusing on acquiring new ones.

Loyalty Program 52

Loyalty Program Social Media Email Marketing Customer Service 52

Izettle

OCTOBER 25, 2021

Read on to find out. So omnichannel is just a multi-channel business where all the channels are connected, syncing together to act as one system instead of several. We carried out a study of our users to find out more. That’s what it means for you as a business owner. Omnichannel vs multi-channel. The bottom line?

Customer Experience 98

Customer Experience Inventory Customer Service Website Management 98

Restaurant365

JANUARY 13, 2022

It’s a time for reflection on the past and an opportunity to gain inspiration to do better in the upcoming year. During the pandemic the takeout market more than doubled. With no sign of a slowdown for the demand of takeout, many of us now feel drawn to make smarter packaging choices rather than relying on one-use plastics.

2022 147

2022 Compost Recycling White Paper 147

Bingage

MARCH 18, 2023

Maybe the quality of the product is good, maybe the prices are reasonable, maybe the shipping is quick and seamless or the brand sends you super personalized discounts and offers that make you feel special and a strong bond between you and the brand. What is it that allows you to go back and again to purchase its product? Did you know?

Loyalty Program 52

Loyalty Program Social Media Email Marketing Customer Service 52

Hot Schedules

DECEMBER 6, 2019

Some rely on their gut instincts. Others on a combination of guesswork and copying and pasting past weeks’ approaches. Others on a combination of guesswork and copying and pasting past weeks’ approaches. The right tools (and data) can help your manager make better predictions. How to Achieve Accurate Forecasting.

White Paper 109

White Paper Inventory Employee Relations Download 109

Restaurant365

MAY 15, 2020

Some of your inventory ordering questions are answered in a recent blog post. Stay-at-home measures have created more reliance on takeout and delivery. If you make that operational move, you’ll have to reallocate your labor and add drivers into your scheduling. How much dine-in sales should I expect?

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Sling

FEBRUARY 17, 2021

But as simple as it is to state, the reality of trying to find employees is so much more difficult. What should you say and do to make the process easier? Maybe your business is “work hard, play hard”. That way, those prospective employees will know right away if you’re the kind of business they want to work for.

Website Management 107

Website Management Social Media Tip Distribution Hiring 107

Restaurant365

APRIL 15, 2021

This blog post was originally published on September 10, 2019 and updated on April 15, 2021. Understanding a restaurant profit and loss statement (P&L) is a critical part of running a restaurant business – especially if you are a restaurant owner with multiple locations. Prime Cost.

Point of Sale 78

Point of Sale Cash Management Beverage Insurance 78

Rocket Fuel

JANUARY 26, 2024

If anything, it’s on the rise and has become woven into American’s daily lives. This poses an opportunity for operators to grow their overall sales and profits—If they can recover inevitable delivery losses and keep their staff from spending hundreds of hours monthly on said in-house recovery efforts.

Delivery 52

Delivery Back of House Customer Service Technology 52

Restaurant365

JUNE 17, 2022

Learning how to pull the right lever at the right time is the key to success. While many companies will try different variations over time to see what works best for their unique business, it is best to begin by analyzing your data prior to making changes in order to make the most impactful decisions in the shortest timeframe.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Perfect Daily Grind

NOVEMBER 11, 2022

Fairtrade International publishes open letter to member states at COP27 to honour promises on climate crisis to safeguard coffee production. The researchers found that although cold brew tastes less acidic than hot brewed coffee, it may contain a similar amount of acids. higher than on previous year. year-on-year decrease.

Workshop 137

Workshop Seminar 2022 2023 137

Hot Schedules

APRIL 21, 2020

Rivera and Castro took a look at what was necessary to keep the business profitable. She said, “We’re currently operating three days a week with a reduced staff, and that works for us right now.” Rivera went on, “We also looked at what could be the most affordable for our customers. OPERATING A GHOST KITCHEN DURING COVID.

Kitchen Safety 125

Kitchen Safety Customer Service Food Safety Point of Sale 125

Restaurant365

APRIL 1, 2021

For multi-unit restaurant operators, your store-level restaurant manager is one of the greatest influences on an individual location’s performance. If you have multiple locations, you have probably seen that even within the same concept, stores can vary significantly in culture, performance, quality, service, and more.

Management 78

Management Management Inventory Hiring 78

Restaurant365

JANUARY 21, 2021

Your restaurant group is looking to the new year and making plans. Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels. How to calculate food cost percentage.

Food 78

Food Inventory Point of Sale Waste 78

Margin Edge

OCTOBER 19, 2021

This blog discusses how to calculate waste, an industry hack to make it easier using key items, and how doing this can positively impact your business’ bottom line. This blog discusses how to calculate waste, an industry hack to make it easier using key items, and how doing this can positively impact your business’ bottom line.

Waste 75

Waste Food Inventory POS 75