Robert Ancill Restaurant Consulting

MAY 13, 2020

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. The post TNI Safety Dividers during COVID-19 appeared first on Robert Ancill Restaurant Consultant.

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Robert Ancill Restaurant Consulting

APRIL 14, 2020

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

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Social Media Article 2020 Blog 60

Robert Ancill Restaurant Consulting

JANUARY 27, 2020

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

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Menu 2020 Design Blog 60

Robert Ancill Restaurant Consulting

JANUARY 26, 2020

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

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Menu 2020 Design Blog 60

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Can you believe we are in 2021? 2020 was a challenging year for restaurateurs. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.

2021

Robert Ancill Restaurant Consulting

OCTOBER 19, 2020

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.

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Robert Ancill Restaurant Consulting

MARCH 18, 2020

The post Why Food Delivery is Safer than Shopping during the Covid-19 Outbreak appeared first on Robert Ancill Restaurant Consultant. Articles Blog Healthy and Food Press Releases

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Delivery Food Article 2020 94

Robert Ancill Restaurant Consulting

JANUARY 6, 2019

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

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2019 Food Blog 95

Robert Ancill Restaurant Consulting

JUNE 17, 2020

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

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Robert Ancill Restaurant Consulting

JUNE 3, 2020

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. Yes, during history’s darkest time, there were many acts of heroism, where individuals put their lives at serious … Read More. The post We Must Be Better Than This appeared first on Robert Ancill Restaurant Consultant.

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Robert Ancill Restaurant Consulting

APRIL 24, 2020

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

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Speaker: Patrick Cottrell and Joe English

The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. 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, and fit your restaurant to thrive in face of pandemic restrictions.

Seating

Robert Ancill Restaurant Consulting

JULY 1, 2019

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

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Food 2019 Article Blog 60

Robert Ancill Restaurant Consulting

JANUARY 17, 2019

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

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2019 Food Blog 60

Robert Ancill Restaurant Consulting

JANUARY 17, 2019

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

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2019 Food Blog 60

Robert Ancill Restaurant Consulting

JANUARY 16, 2019

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

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2019 Blog 60

Robert Ancill Restaurant Consulting

AUGUST 15, 2018

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

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Can you believe we are in 2021? 2020 has been a challenging year for restaurateurs. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.

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Culinary Cues

NOVEMBER 17, 2020

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.

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Culinary Cues

JANUARY 8, 2021

It is always safe to say: “things change”. Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.

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Culinary Cues

DECEMBER 31, 2020

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

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Restaurant Law 2020 Government Specials 414

Culinary Cues

JANUARY 12, 2021

Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH.

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Culinary Cues

JANUARY 18, 2021

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.

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Culinary Cues

SEPTEMBER 8, 2020

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 414

Design Back of House 2020 Café 414

Culinary Cues

JANUARY 4, 2021

I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.”

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Culinary Cues

DECEMBER 26, 2020

The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.

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Culinary Cues

DECEMBER 12, 2020

There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions.

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Back of House 2020 Café Fine Dining 361

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.

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Menu Seasonal Menu Café Seating 309

Culinary Cues

DECEMBER 17, 2020

There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions.

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Culinary Cues

NOVEMBER 20, 2020

It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors.

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Culinary Cues

AUGUST 28, 2020

Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit to moving forward.

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Culinary Cues

AUGUST 3, 2020

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Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability.

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Leadership 2020 Coaching Café 353

Culinary Cues

DECEMBER 4, 2020

Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee.

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2020 Café Reference Education 354

Culinary Cues

NOVEMBER 27, 2020

We are a blend of our experiences and the people whom we let in to our lives. Everyone and everything influences the personal and professional product that we become.

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Influencer 2020 Café Hotels 322

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid.

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Culinary Cues

DECEMBER 8, 2020

Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone.

Kitchen Safety 340

Kitchen Safety 2020 Café Training 340

Culinary Cues

OCTOBER 27, 2020

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization.

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Airlines Uniforms 2020 Café 343

Culinary Cues

OCTOBER 19, 2020

Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat?

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Restaurant Law 2020 Café Communication 346

Embrace the Suck

JANUARY 12, 2021

Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.

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Culinary Cues

SEPTEMBER 4, 2020

. They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. The fact is, we can’t go back, but we can look forward. At this point we are all hoping that 2020 will just fade from our memories.

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Culinary Cues

SEPTEMBER 20, 2020

Create a Team Built to Win.

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Coaching Café 2020 Fine Dining 276

Culinary Cues

SEPTEMBER 11, 2020

Never Forget. Nineteen years later – what does 9/11 continue to mean to America and the world? This is a day that must give us pause, a day of unthinkable horror that will always be remembered by anyone born before 2001.

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