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The battle is ON for hiring restaurant workers. And what a fierce battle it is. MORE
Restaurants are all about customer experience and sometimes it’s easy to forget that a restaurant is a business, and any successful business needs good accounting. Kitchen Management Restaurant Inventory MORE
Molly Ford /Shutterstock. MORE
Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage? MORE
On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. MORE
Brian Schaaf knows a lot about restaurant delivery driver reimbursements. He became an expert the hard way - suffering through a grueling Department of Labor audit of 2 years worth of delivery payments to drivers for his multi-unit restaurant franchise. MORE
It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. MORE
Ah, brunch. The amalgamation of breakfast and lunch. A special meal that is usually consumed on Saturday or Sunday with friends after a long work or school week. Brunch has always been my favorite meal of the day. MORE
No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. Restaurants are unique, and as such, need a unique approach to off-premise sales. MORE
As COVID controls and vaccination helps business return to some type of normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and outbreaks. MORE
With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. MORE
Are You facing less customer interaction? Don’t have an idea how to boost the rate of engagement? MORE
As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates. MORE
South Philly is the best place to be if you are looking for a fun, laid-back atmosphere that offers great food and drinks. It’s also home to some of the best bars in Philadelphia. MORE
We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. MORE
Rittenhouse, a neighborhood in Philadelphia, is a popular place to visit exquisite shops, galleries, bars, and even spas. Along with all of these attractions are plenty of top-notch restaurants. MORE
By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts? MORE
Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field. MORE
As part of its effort to hire 20,000 new team members, Chipotle is increasing restaurant wages resulting in a $15 average hourly wage by the end of June. McDonald’s will be raising hourly wages for more than 36,500 at McDonald’s-owned restaurants by an average of 10 percent. MORE
Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population. MORE
The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. MORE
As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA). MORE
Reading Time: 6 minutes. In the background of the coronavirus pandemic, the cries of restaurants over the way 3rd-party delivery apps are oppressing them finally reached San Francisco decision-makers. In April last year, Mayor London Breed announced a 15% cap on food delivery service fees. MORE
BublikHaus /Shutterstock. MORE
If you’ve ever been in an advertising meeting, the team probably identified a “ buyer persona.” This term essentially refers to your business’s ideal customer — and some business owners go as far as to name them. MORE
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tom Foley , the founder of Indigo Group, and Tiffany Derry , the chef and owner of Roots Chicken Shak, to explore packaging, catering, community, and planting roots for the future. MORE
If you manage a restaurant, you’ve probably heard this statement from above-store management: “You need to know how to read a restaurant P&L statement.” MORE
Let’s face it, a lot of work goes into running a business. Small business owners are asked to wear a lot of hats and manage many projects simultaneously. It’s okay to ask for help when you need it, mainly when that help will be used for a digital project outside your comfort zone. MORE
Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety. MORE
The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” ” But how exactly can they find these workers? MORE
People are increasingly making cloud kitchen investment in the UAE. The COVID-19 pandemic has made restaurateurs notice the cost advantages of the cloud kitchen concept. Restrictions on dine-in restaurants and a steep fall in revenues have driven restaurateurs to explore the cloud kitchen format. . MORE
Modern Restaurant Management
MAY 14, 2021
As part of its effort to hire 20,000 new team members, Chipotle is increasing restaurant wages resulting in a $15 average hourly wage by the end of June. McDonald’s will be raising hourly wages for more than 36,500 at McDonald’s-owned restaurants by an average of 10 percent.
Restaurant365
MAY 14, 2021
If you manage a restaurant, you’ve probably heard this statement from above-store management: “You need to know how to read a restaurant P&L statement.”
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Culinary Cues
MAY 9, 2021
Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage?
Cheetah
MAY 11, 2021
Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population.
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This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.
7 Shifts
MAY 10, 2021
On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better.
Sculpture Hospitality
MAY 11, 2021
Restaurants are all about customer experience and sometimes it’s easy to forget that a restaurant is a business, and any successful business needs good accounting. Kitchen Management Restaurant Inventory
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Modern Restaurant Management
MAY 10, 2021
It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner.
7 Shifts
MAY 13, 2021
We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read.
Indoor Media
MAY 13, 2021
Let’s face it, a lot of work goes into running a business. Small business owners are asked to wear a lot of hats and manage many projects simultaneously. It’s okay to ask for help when you need it, mainly when that help will be used for a digital project outside your comfort zone.
Typsy
MAY 10, 2021
As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates.
Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant
Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.
Hot Schedules
MAY 10, 2021
Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field.
Modern Restaurant Management
MAY 11, 2021
The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” ” But how exactly can they find these workers?
Crunchtime
MAY 10, 2021
The battle is ON for hiring restaurant workers. And what a fierce battle it is.
Goliath Consulting
MAY 10, 2021
With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu.
Advertisement
This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.
Thrive POS
MAY 13, 2021
Brian Schaaf knows a lot about restaurant delivery driver reimbursements. He became an expert the hard way - suffering through a grueling Department of Labor audit of 2 years worth of delivery payments to drivers for his multi-unit restaurant franchise.
EATER
MAY 11, 2021
Molly Ford /Shutterstock.
Modern Restaurant Management
MAY 14, 2021
The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste.
Restaurant Clicks
MAY 12, 2021
Ah, brunch. The amalgamation of breakfast and lunch. A special meal that is usually consumed on Saturday or Sunday with friends after a long work or school week. Brunch has always been my favorite meal of the day.
Advertisement
As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.
Indoor Media
MAY 10, 2021
If you’ve ever been in an advertising meeting, the team probably identified a “ buyer persona.” This term essentially refers to your business’s ideal customer — and some business owners go as far as to name them.
Restaurant Engine
MAY 12, 2021
Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety.
Foodable
MAY 13, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tom Foley , the founder of Indigo Group, and Tiffany Derry , the chef and owner of Roots Chicken Shak, to explore packaging, catering, community, and planting roots for the future.
Modern Restaurant Management
MAY 12, 2021
As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA).
Advertisement
Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.
Restaurant Clicks
MAY 11, 2021
South Philly is the best place to be if you are looking for a fun, laid-back atmosphere that offers great food and drinks. It’s also home to some of the best bars in Philadelphia.
Bingage
MAY 9, 2021
Are You facing less customer interaction? Don’t have an idea how to boost the rate of engagement?
Next Restaurants
MAY 12, 2021
By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts?
EATER
MAY 12, 2021
BublikHaus /Shutterstock.
Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team
Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.
Modern Restaurant Management
MAY 12, 2021
No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. Restaurants are unique, and as such, need a unique approach to off-premise sales.
Restaurant Clicks
MAY 10, 2021
Rittenhouse, a neighborhood in Philadelphia, is a popular place to visit exquisite shops, galleries, bars, and even spas. Along with all of these attractions are plenty of top-notch restaurants.
Ken Burgin
MAY 9, 2021
As COVID controls and vaccination helps business return to some type of normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and outbreaks.
The Restaurant Times
MAY 14, 2021
People are increasingly making cloud kitchen investment in the UAE. The COVID-19 pandemic has made restaurateurs notice the cost advantages of the cloud kitchen concept. Restrictions on dine-in restaurants and a steep fall in revenues have driven restaurateurs to explore the cloud kitchen format. .
Speaker: Patrick Cottrell and Joe English
Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions
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