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Go sit in your restaurant for an hour with your eyes closed and just listen. What do you hear? Does it sound like the smooth cadence of a well-oiled machine or more like a clunky old car engine that backfires every minute? When I am coaching a client, I love to sit in the dining room and just listen. MORE
Part of being a successful restaurateur is by being forward thinking and quickly adapting to this fast-changing industry. Today, consumers want convenient and easy ways to order food from your restaurant. Luckily, that’s what an online ordering system can do for you. MORE
The benefits of having loyalty programs—particularly mobile programs—have become more noticeable due to the pandemic. MORE
Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. It’s a family-owned business, combining more than 60 years of entrepreneurial experience to serve its city. MORE
In this episode of The Barron Report , host Paul Barron sits down with Donald Burns, an international restaurant coach , speaker, and former restaurant owner, to explore how restaurant operators can rethink and rework their digital menus to better meet the needs of their customers. MORE
Reading Time: 5 minutes. When we first set out to provide e-commerce solutions for Small-Medium business supplies, we were hoping to make just a bit of a dent. We never imagined we’d end up disrupting a $1 trillion industry of US wholesale foodservice distribution. MORE
Karla Subero Pittol cuts into a pie at her Chainsaw pop-up bakery | Wonho Frank Lee/Eater. Instagram pop-up bakeries are a surprisingly exciting product of the pandemic. Nowhere are they more thrilling than in Los Angeles. “I I used to say I hate making cakes,” Hannah Ziskin says. 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
Gerald Stratford, big veg king. Photos: Gerald Stratford. 72-year-old Gerald Stratford started a Twitter account to share his vegetables. MORE
This is an excerpt from Chicago restaurant industry veteran Ken McGarrie’s new book, The Surprise Restaurant Manager, which aims to help solve a common, but rarely addressed problem in the industry. MORE
Reading Time: 4 minutes. In the previous chapter of the Ghost Kitchen 101 Series , we looked at different types of cloud kitchens and how they operate. In this article, we dive into the food delivery boom and how it could change how the industry does business for years to come. MORE
Click here to listen to listen to Scott Greenberg discuss "The Wealthy Franchisee" and more on The Main Course. From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. MORE
Counting, managing and successfully maintaining your bar inventory seems simple at first glance, yet many bars are using time-consuming, ineffective and inaccurate processes that lead to hidden costs and lost profits. Restaurant Operations Restaurant Inventory Bar Inventory MORE
Although predicting the future seems impossible, anyone can pay attention to current trends to figure out what will become popular or fade from the public eye. As parts of the world lean back into normalcy, everyone’s looking forward to spending more time at their local cafes. MORE
The benefits of having loyalty programs—particularly mobile programs—have become more noticeable due to the pandemic. MORE
oneinchpunch /Shutterstock. After more than a year of cooking the same practical meals for two, I can now start planning the communal feasts I’ve missed so much A few recipes have gotten my partner and I through this pandemic. MORE
In 2019, the hospitality industry found it exceedingly difficult to staff our properties. We blamed the extraordinarily low unemployment rate of 3.6 percent. Employees could pick and choose because there were far more jobs available than people to fill them. MORE
With the UAE restaurant industry going all tech-centric, many restaurateurs have considered shifting to cloud kitchens. The COVID-19 pandemic has only accelerated the transition from conventional to technologically advanced restaurant management methods. MORE
Today, many business owners focus on social media advertising for the wrong reasons. It’s important to create a profile online to connect with your customers, and the most successful businesses will use their platforms to engage with locals. MORE
Everything is now digitalised! Agree? Then being a restaurant owner, why wouldn’t you prefer the latest restaurant technology for the business’s smooth operation & long-term growth. MORE
Sculpture Hospitality is delighted to announce that our innovative inventory management solution for restaurant and bars has hit the news, featuring on a recent episode of NewsWatch - a trusted source for breaking consumer, technology, travel, health and entertainment news on the AMC Network and ION Network. Company News MORE
If you’ve ever promoted your business, blog, social media, or other products and content, you probably know how important search engine optimization, or SEO, is for your success. As the biggest video platform globally, YouTube is fantastic for elevating visibility. MORE
This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?” The pandemic is not the cause of this period of questioning – it simply brought it to the forefront. MORE
A visit to a restaurant almost always means a sale. That’s why driving people into your physical locations is so valuable. Luckily that’s easier today with mobile advertising and restaurant owners should consider embracing this modern technology to market their business effectively. MORE
Restaurant owners and operators have faced enormous challenges over the last year. After many months of on-again, off-again indoor dining restrictions, outdoor dining capacity limits, and relying on delivery/take out only, a brighter future is on the horizon. MORE
Running a small business requires a tight eye on profits. More than likely, you will face scenarios in which you incur higher transaction fees you didn’t expect and could have avoided in the first place. Knowing how to navigate processing fees is a key part of your success. MORE
Even social media pros struggle with hashtags. It’s difficult to find the right balance of tags — especially when you’re not even sure why you’re using them. MORE
Prior to the pandemic, it would have been rare to consider hand sanitizer as a critical element to enhance the dining experience. MORE
Many people know New Hope, PA for its quaint shops and popular tourist attractions. But what a lot of travelers don’t realize is that the town also has some amazing restaurants worth checking out! In this blog post, we’ll explore a few of our favorite eateries in the area. MORE
To reach new customers, it’s important to have a strong online presence. For restaurants, that means having a modern and easy to use website and pages on popular social media channels. It also means appearing prominently on the websites your customers use when deciding where to dine or order from. . MORE
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. MORE
Culinary Cues
APRIL 13, 2021
This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?” The pandemic is not the cause of this period of questioning – it simply brought it to the forefront.
Embrace the Suck
APRIL 16, 2021
Go sit in your restaurant for an hour with your eyes closed and just listen. What do you hear? Does it sound like the smooth cadence of a well-oiled machine or more like a clunky old car engine that backfires every minute? When I am coaching a client, I love to sit in the dining room and just listen.
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Sculpture Hospitality
APRIL 15, 2021
Sculpture Hospitality is delighted to announce that our innovative inventory management solution for restaurant and bars has hit the news, featuring on a recent episode of NewsWatch - a trusted source for breaking consumer, technology, travel, health and entertainment news on the AMC Network and ION Network. Company News
Modern Restaurant Management
APRIL 13, 2021
A visit to a restaurant almost always means a sale. That’s why driving people into your physical locations is so valuable. Luckily that’s easier today with mobile advertising and restaurant owners should consider embracing this modern technology to market their business effectively.
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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.
Restaurant365
APRIL 16, 2021
Part of being a successful restaurateur is by being forward thinking and quickly adapting to this fast-changing industry. Today, consumers want convenient and easy ways to order food from your restaurant. Luckily, that’s what an online ordering system can do for you.
7 Shifts
APRIL 13, 2021
Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. It’s a family-owned business, combining more than 60 years of entrepreneurial experience to serve its city.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Sculpture Hospitality
APRIL 13, 2021
Counting, managing and successfully maintaining your bar inventory seems simple at first glance, yet many bars are using time-consuming, ineffective and inaccurate processes that lead to hidden costs and lost profits. Restaurant Operations Restaurant Inventory Bar Inventory
Modern Restaurant Management
APRIL 12, 2021
This is an excerpt from Chicago restaurant industry veteran Ken McGarrie’s new book, The Surprise Restaurant Manager, which aims to help solve a common, but rarely addressed problem in the industry.
Restaurant365
APRIL 16, 2021
Restaurant owners and operators have faced enormous challenges over the last year. After many months of on-again, off-again indoor dining restrictions, outdoor dining capacity limits, and relying on delivery/take out only, a brighter future is on the horizon.
Goliath Consulting
APRIL 15, 2021
The benefits of having loyalty programs—particularly mobile programs—have become more noticeable due to the pandemic.
Advertisement
The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. 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.
Cheetah
APRIL 12, 2021
Reading Time: 4 minutes. In the previous chapter of the Ghost Kitchen 101 Series , we looked at different types of cloud kitchens and how they operate. In this article, we dive into the food delivery boom and how it could change how the industry does business for years to come.
Indoor Media
APRIL 15, 2021
Today, many business owners focus on social media advertising for the wrong reasons. It’s important to create a profile online to connect with your customers, and the most successful businesses will use their platforms to engage with locals.
Modern Restaurant Management
APRIL 15, 2021
In 2019, the hospitality industry found it exceedingly difficult to staff our properties. We blamed the extraordinarily low unemployment rate of 3.6 percent. Employees could pick and choose because there were far more jobs available than people to fill them.
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.
Advertisement
With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. 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.
Goliath Consulting
APRIL 15, 2021
The benefits of having loyalty programs—particularly mobile programs—have become more noticeable due to the pandemic.
EATER
APRIL 12, 2021
Gerald Stratford, big veg king. Photos: Gerald Stratford. 72-year-old Gerald Stratford started a Twitter account to share his vegetables.
Typsy
APRIL 12, 2021
Although predicting the future seems impossible, anyone can pay attention to current trends to figure out what will become popular or fade from the public eye. As parts of the world lean back into normalcy, everyone’s looking forward to spending more time at their local cafes.
Modern Restaurant Management
APRIL 14, 2021
Prior to the pandemic, it would have been rare to consider hand sanitizer as a critical element to enhance the dining experience.
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.
Restaurant Clicks
APRIL 13, 2021
Many people know New Hope, PA for its quaint shops and popular tourist attractions. But what a lot of travelers don’t realize is that the town also has some amazing restaurants worth checking out! In this blog post, we’ll explore a few of our favorite eateries in the area.
Indoor Media
APRIL 12, 2021
Even social media pros struggle with hashtags. It’s difficult to find the right balance of tags — especially when you’re not even sure why you’re using them.
ChowNow
APRIL 16, 2021
To reach new customers, it’s important to have a strong online presence. For restaurants, that means having a modern and easy to use website and pages on popular social media channels. It also means appearing prominently on the websites your customers use when deciding where to dine or order from. .
Bingage
APRIL 14, 2021
Everything is now digitalised! Agree? Then being a restaurant owner, why wouldn’t you prefer the latest restaurant technology for the business’s smooth operation & long-term growth.
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
Modern Restaurant Management
APRIL 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.
The Restaurant Times
APRIL 18, 2021
With the UAE restaurant industry going all tech-centric, many restaurateurs have considered shifting to cloud kitchens. The COVID-19 pandemic has only accelerated the transition from conventional to technologically advanced restaurant management methods.
EATER
APRIL 16, 2021
oneinchpunch /Shutterstock. After more than a year of cooking the same practical meals for two, I can now start planning the communal feasts I’ve missed so much A few recipes have gotten my partner and I through this pandemic.
BNG Point of Sale
APRIL 14, 2021
Running a small business requires a tight eye on profits. More than likely, you will face scenarios in which you incur higher transaction fees you didn’t expect and could have avoided in the first place. Knowing how to navigate processing fees is a key part of your success.
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.
Lady Boss Blogger
APRIL 14, 2021
If you’ve ever promoted your business, blog, social media, or other products and content, you probably know how important search engine optimization, or SEO, is for your success. As the biggest video platform globally, YouTube is fantastic for elevating visibility.
Modern Restaurant Management
APRIL 13, 2021
Click here to listen to listen to Scott Greenberg discuss "The Wealthy Franchisee" and more on The Main Course. From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds.
Foodable
APRIL 12, 2021
In this episode of The Barron Report , host Paul Barron sits down with Donald Burns, an international restaurant coach , speaker, and former restaurant owner, to explore how restaurant operators can rethink and rework their digital menus to better meet the needs of their customers.
EATER
APRIL 12, 2021
Karla Subero Pittol cuts into a pie at her Chainsaw pop-up bakery | Wonho Frank Lee/Eater. Instagram pop-up bakeries are a surprisingly exciting product of the pandemic. Nowhere are they more thrilling than in Los Angeles. “I I used to say I hate making cakes,” Hannah Ziskin says.
Advertisement
For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.
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