Robert Ancill Restaurant Consulting

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.

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

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

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

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

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.

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

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

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.

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

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

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.

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.

Why Culinary Programs Fail

Culinary Cues

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

2021 410

A NEED FOR SOLUTIONS

Culinary Cues

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My

2021 322

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 324

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.

NO ONE WANTS TO WORK ANYMORE

Culinary Cues

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?

2021 326

FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

I am optimistic and realistic at the same time.

2021 301

IS THE RESTAURANT INDUSTRY ADDICTED TO NORMAL?

Culinary Cues

We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope.

2021 316

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 333

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.

THE 2021 CHEF SKILL SET

Culinary Cues

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.

2021 369

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 420

A CHEF’S MANIFESTO – 2021

Culinary Cues

An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 344

CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

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.

Menu 324

A Masterclass in Restaurant Digital Transformation

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.

A CHEF’S LETTER TO CONGRESS

Culinary Cues

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

2020 420

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

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.

2020 351

CHEF – A PATH TO GREATNESS

Culinary Cues

The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed.

2021 331

FOOD NOISE OR FOOD SYMPHONY

Culinary Cues

I find it very interesting how diverse the food experience is. In all cases, the process of eating is important and accomplishes similar goals.

Food 276

Restrictions Into Opportunities: How to Make Your Restaurant Succeed

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

WHAT I WISH I KNEW AS AN 16 YEAR OLD BREAKFAST COOK

Culinary Cues

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner.

2021 318

CHEF’S HAVE PERMISSION TO SUCCEED

Culinary Cues

It was 1969 when the acclaimed “super group” – Blind Faith with Steve Winwood, Eric Clapton, and Ginger Baker caused a stir with their self-titled album.

2021 317

MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS

Culinary Cues

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.

WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

2020 402

Changes in Consumer Habits: Looking Back Over the Last 12 Months for Restaurants

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect from restaurants and food service establishments, how habits are solidifying, and where to focus efforts to drive the greatest impact.