Robert Ancill Restaurant Consulting

Plant Power opens in Sacramento, California

Robert Ancill Restaurant Consulting

Plant Power opens in Sacramento, California Can we just talk about the new Plant Power in Sacramento – just opened on R street, best Vegan fast food in US in my opinion. Design looks great too ) #plantpower #veganfood #tnidesign.

2021 78

TNI Safety Dividers during COVID-19

Robert Ancill Restaurant Consulting

Restaurants are considered high risk for the spread of COVID-19 due to the close proximity of tables and chairs The solution is the new TNI Safety system The TNI Safety COVID-19 protective system allows restaurants to operate without the need to remove essential seats or tables Standard sizes and custom cut panels available to fit … Read More.

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Live with Robert Ancill

Robert Ancill Restaurant Consulting

The post Live with Robert Ancill appeared first on Robert Ancill Restaurant Consultant. Articles Blog Press Releases Restaurant Marketing Restaurant Trends Social Media

2020 78

3 Key Elements To A Well-Developed Restaurant Concept

Robert Ancill Restaurant Consulting

The post 3 Key Elements To A Well-Developed Restaurant Concept appeared first on Robert Ancill Restaurant Consultant. Blog Menu Management Restaurant Design Restaurant Marketing Restaurant Trends

2020 78

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

What to check for when signing a restaurant lease

Robert Ancill Restaurant Consulting

The post What to check for when signing a restaurant lease appeared first on Robert Ancill Restaurant Consultant. Blog Menu Management Restaurant Design Restaurant Marketing

2020 78

Will We All Be Vegan By 2030?

Robert Ancill Restaurant Consulting

The post Will We All Be Vegan By 2030? appeared first on Robert Ancill Restaurant Consultant. Articles Blog Restaurant Marketing

2030 124

Robert Ancill – CEO The Next Idea

Robert Ancill Restaurant Consulting

Robert Ancill – CEO The Next Idea Always creating and always learning Robert Ancill, the CEO of the Next Idea group is a leading figure in the hospitality and interior design industries.

The 5 Biggest Concerns of Every Restaurant Owner Post COVID-19

Robert Ancill Restaurant Consulting

The post The 5 Biggest Concerns of Every Restaurant Owner Post COVID-19 appeared first on Robert Ancill Restaurant Consultant.

2020 78

We Must Be Better Than This

Robert Ancill Restaurant Consulting

I remember learning in horror about the holocaust when I was growing up. While I was never able to understand the depth of the unimaginable terror, I was even less able to understand how no-one spoke up.

2020 78

The Next Idea Restaurant and Food Forecast for 2019

Robert Ancill Restaurant Consulting

The post The Next Idea Restaurant and Food Forecast for 2019 appeared first on Robert Ancill Restaurant Consultant.

2019 95

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

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.

How Bad Is It?

Robert Ancill Restaurant Consulting

First and foremost, let’s be clear: there will be a recovery. The world is not coming to an end, there will be no doomsday, and life will go on. Just like nature, the economy will find a way. So, to those individuals who bought van loads of toilet paper: the chances are that you will … Read More. The post How Bad Is It? appeared first on Robert Ancill Restaurant Consultant. Articles Blog

2020 60

Hngry – Futur Of Food

Robert Ancill Restaurant Consulting

The post Hngry – Futur Of Food appeared first on Robert Ancill Restaurant Consultant. Articles Blog Ethnic Food food futurefood

2019 60

Phood Farmacy Opens

Robert Ancill Restaurant Consulting

The post Phood Farmacy Opens appeared first on Robert Ancill Restaurant Consultant. Blog PRESS RELEASE

2019 60

Food Farmacy virtual restaurant capitalizes on food as medicine trend

Robert Ancill Restaurant Consulting

The post Food Farmacy virtual restaurant capitalizes on food as medicine trend appeared first on Robert Ancill Restaurant Consultant.

2019 60

Phood Farmacy Launches a Food-as-Medicine Virtual Kitchen in Los Angeles

Robert Ancill Restaurant Consulting

The post Phood Farmacy Launches a Food-as-Medicine Virtual Kitchen in Los Angeles appeared first on Robert Ancill Restaurant Consultant.

2019 60

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

How to Adapt to Rising Minimum Wage

Robert Ancill Restaurant Consulting

The post How to Adapt to Rising Minimum Wage appeared first on Robert Ancill Restaurant Consultant. Blog Press Releases Restaurant Marketing Restaurant Trends

2018 60

THIS IS NOT THE TIME TO DISAPPOINT

Culinary Cues

Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy.

2021 346

THE RETURN OF THE LINE COOK

Culinary Cues

Look around – they’re slowly, but surely coming back.

2021 371

CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal.

2021 351

Restaurant Management Masterclass

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.

THE AGE OF RESTAURANT FREE-AGENCY

Culinary Cues

Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is.

2021 369

THE CHEF’S EMOTIONS

Culinary Cues

Let’s face it – we are prisoners of our own emotional package. Some of these emotions are visible and some are not; some are more pronounced in certain individuals, and some are barely noticeable in others, but the fact remains that our emotional package can be, and in many cases is: in control.

2021 349

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

2021 244

What Customers Don’t Know About Restaurant Work

Culinary Cues

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.

What I Wish I Knew Before Buying A POS System

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.

The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over.

2022 284

Why Culinary Programs Fail

Culinary Cues

There has never been a more important time for culinary schools than right now.

LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”.

2021 250

The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation.

Design 376

Insight Into the Post-Pandemic Restaurant

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.

THE DICHOTOMY OF A LINE COOK

Culinary Cues

I find it so interesting that the concept of “line cook” is an immersion in contradiction. When I look a bit deeper into the persona of individuals who choose this career path, I am a bit confused. The typical person who fills these shoes is a true dichotomy poster child: di·chot·o·my. /d??käd?m?/.

2021 353

FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

I am optimistic and realistic at the same time.

A CHEF’S LETTER TO CONGRESS

Culinary Cues

When approached, as it should be – your position is very challenging, at times – almost impossible.

2020 403

How to Open a Coffee Shop: The Ultimate Guide

7 Shifts

So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done.

2021 148

Protecting Revenue and Profitability During Unexpected Times

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.

WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

2020 377

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.

2021 353

CHEFS – TIME TO BRING BACK THE “WOW” IN DINING

Culinary Cues

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do.

2021 301

CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else.

2021 253

What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

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.