Are Your Running Your Restaurant Or Is It Running You?

The Restaurant Coach University

Originally posted on Foodable TV Network November 7, 2016. By Donald Burns, Foodable Industry Expert. When your restaurant is running like a world championship team, everything is amazing. All the training, all the hard work, all the time fine-tuning your team and brand are paying off.

2017 207

5 Common Challenges for Bar and Restaurant Owners

The Restaurant Coach University

Let’s say you’re running consistent profit margins each month and seats are usually full. Business is good. But maybe your bar or restaurant concept seems a little stuck. It’s not growing anymore, and you’re not quite sure how to get that momentum going again.

2017 130

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Why You Struggle with Hiring

The Restaurant Coach University

This blog post was originally published at Nightclub & Bar. Word on the street is there is a labor shortage for restaurants and bars. They call it the war for talent. If you really look closely, the truth is that it really is a war WITH talent.

2017 130

Why Your Restaurant Should Abandon Coupons and Embrace Loyalty Programs

The Restaurant Coach University

When business is slow, many restaurants turn to discounts and coupons in order to get more people through the door. However, discounting is rarely an effective strategy for developing regular customers, and can even end up hurting your business.

2017 199

Why Restaurants Fail

The Restaurant Coach University

There’s only one reason. There’s only one reason why your restaurant will fail. However, first let me tell you all the reasons it won’t. It’s not your business partners. It’s not your staff. It’s not your market. It’s not your spouse.

2017 141

A Word from the Experts: Wine by-the-Glass Success in 2017

Bermar America

The post A Word from the Experts: Wine by-the-Glass Success in 2017 appeared first on Bermar America. Last year, our partners at Isante – the online magazine for restaurant professionals – put the spotlight on multi-award winning restaurant owners at the Yono and the Elbow Room.

2017 60

Restaurant Publicity Primer

Food Business

Marisa Dobson is guest blogger this month. She is the founder & principal of Scintillate, a publicity and marketing consultancy that specializes in food & lifestyle clients. For over ten years, she's worked with professional creatives to turn their passions into passion projects.

2017 130

RESTAURANTS AND CAFES NEED GOOD COMMUNICATION

Food Business

Communication and the Ideal Millennial Workplace: ATTRACTING AND RETAINING YOUNG TALENT IN YOUR FOOD SERVICE ENDEAVOR Guest Blog by Abbie Garcia By the year 2020 millennials will make up 40% of the overall workforce, so it’s wildly important to the future success of your business that you understand how to go about attracting and retaining members of this oft-written of and just as frequently misunderstood demographic. The overriding key to any healthy work environment is good communication, but that can be a broad directive to follow. Here are some factors to consider when envisioning the ideal workplace for today’s entry level employees: Millennials crave an atmosphere of openness and transparency. Millennials crave an atmosphere of open and transparent communication at all levels. It is both an exciting and daunting time to be entering the workforce- the future is uncertain, but that means you have an opportunity to shift the changing landscape. Working under someone with experience who isn’t afraid to relate one on one and act as mentor in some capacity has huge appeal to employees, and filling that role will help you cull new great ideas and keep a finger on the pulse of your establishment. Always remember that culture is equal parts “top-down” and “bottom-up” , meaning as owner or manager, your personality and habits will seep into every aspect of operations and are equally as vulnerable to be affected by your hires, so it behooves you to make sure you’re modeling best practice day in, day out. Additionally you can use this two-way street to mutual advantage and engage with your younger staff to find out about new industry trends in real time. Invite conversation with employees as often as possible. Try and stay on top of regularly scheduled performance evaluations, as knowing the date of an impending meeting will motivate staff members to take mental notes and be better equipped to comment on goings-on or ideas for improvement. Consider implementing a sort of college professor style “designated office hours” to encourage an atmosphere intent on addressing issues as they arise, both as a way to improve efficiency sooner rather than later if someone has a eureka moment and as a means to avert minor personnel clashes spiraling into personality driven feuds, which we all know can be a big problem both in and out of the kitchen. Millennials value a space that allows them to speak their voice and bring about meaningful change in their environment. According to research conducted by Intelligence Group , when millennials are asked outright, 88% note a preference for a collaborative work-culture over a competitive one and 64% say that improving the world is high on their wish list. Even the smallest scale organization has room for employees to engage and express themselves; whether that comes in the form of an annual fundraiser for a local cause or the opportunity for staff to create menu items or cocktails, it is gratifying to see the ripples our passion can create in even our own small corner of the world. Every restaurant, bar, cafe and brewery is different and comes with it’s own unique set of challenges and strengths, and while there are dozens of factors to consider in making your business model and personnel structure alluring to the next wave of doers and thinkers, as in most social matters in life, there’s arguably nothing as important as communication. Every restaurant, cafe, and brewery benefits from good, strong communication. It's attractive to owners, and to waitstaff. Make this come alive in your business. Permalink

2017 130

3 Reasons Why Your Restaurant Plan Isn't Working

The Restaurant Coach University

Originally posted on Toast Restaurant Management Blog by Donald Burns 12/6/2016. All good restaurateurs make a restaurant plan - but what happens when that plan isn't working out? When you open a new restaurant, people will flock to check out your new venture.

2017 130

From Restaurant Manager to Restaurant Leader: 10 Vital Steps

The Restaurant Coach University

Originally on Toast Restaurant Management Blog by Donald Burns on 11/4/15. Congratulations, you got the promotion! Whether that's because of your hard work, discipline and tenacity, or because in a heated battle the previous restaurant manager walked out, you are now in charge.

2017 130

Feeling Lost? 5 Ways to Rescue Your Restaurant

The Restaurant Coach University

When you opened your restaurant you had big dreams and a plan. Then there was a change in the market and perhaps your plan went astray. It happens. Actually, it happens all the time. Many restaurant owners get stuck during those challenges. They lose their faith and become prey to self-doubt.

2017 130

SIX WAYS TO IMPROVE FOOD COSTS FOR RESTAURANTS

Food Business

SIX WAYS TO IMPROVE FOOD COSTS: This topic is always fresh, always necessary. If you want better profits, focus on food costs.Double checking your food costs never goes out to style. It’s the most direct way to profitability. Any good independent or chain is forever working on improving food costs.

2017 130

How to Start a New Restaurant

Harbor Touch

10 Tips On How To Open a New Restaurant. Choose Your Restaurant Concept. The first consideration when starting and opening a new restaurant is to pick your idea and your niche. Is your opening a restaurant to follow your passion or to make the most money possible with high margin products?

2017 59

8 IDEAS FOR YOUR RESTAURANTS' NEWSLETTER

Food Business

A cafe in Amsterdam with a steady flow of regulars and new customers. THESE 8 IDEAS FOR YOUR RESTAURANTS' NEWSLETTER ARE GUARANTEED TO BRING IN TRAFFIC A regular newsletter is your best, most direct contact with your guest in between their visits.

2017 130

Foodservice Forecast 2017: Has Cutting Waste Become More Profitable Than Unit Growth?

Sustainability Beyond the Plate

The Food Service Technology Center kicked off 2017 with our annual Foodservice Forecast seminar featuring presentations by Foodservice Equipment Reports ‘ Robin Ashton, the California Restaurant Association ‘s Jot Condie and Jessica Lynam, and myself.

2017 52

3 Hard Truths Restaurant Managers Need to Hear Today

The Restaurant Coach University

Here you are. Running a restaurant as a manager. How are things going? If you are like 87% of managers out there, you might feel you were a little unprepared for the role you currently are in. Watching other managers, you might have had a sense that it was easy.

2017 130

CULTURE IN RESTAURANTS, CAFES AND BREWERIES

Food Business

When it comes to restaurant culture, owners, guests and staff want to know, "what's the secret ingredient" in Mama's cooking; or in ramen. Restaurant owners ask specifically for the secret ingredient in the CULTURE of a place”. This is the question I posed of Erin Moran.

2017 130

Restaurant Cashflow in January

Food Business

Here are 3 ways to bump up sales in the winter months. The first is a January promotion, the second is ways to draw people out of their homes, and the third is a way to get them in the habit of picking up dinner, and taking it home.

2017 130

BUSTING THE MILLENIAL STAFF MYTHS

Food Business

BY GUEST CONTRIBUTOR ABBIE GARCIA Building Better Understanding of Your Restaurant, Bar or Cafe Staff Millennials make up the largest segment of today’s labor force, with even higher representation in the food and beverage service industry, which means it’s becoming increasingly important to have a good idea of who we are and what we expect and desire in a workplace. By now I’m sure you’ve grown used to the tired portrayals of a generation entirely composed of lazy, entitled snowflakes. The reality is (would you believe it?) a bit more nuanced than that. Let’s pull apart some common myths and see what the data really has to say about the most written about and puzzled over generation to date. A smart business move for millennial--find one area of food and beverage and work in that business, whether it's a brewery, a cafe, or a restaurant. “Millennials are lazy.” I’ve never been sure exactly where this critique came from, but in my experience there seems to be an even distribution of, shall we say, ~less industrious~ types across the board. In fact, this characterization seems to me to be a misreading of a reaction to a more problematic and insidious phenomenon: increasingly unrealistic expectations of productivity meant to “keep up” with digital trends. The advent and rise of such buzz terms as “side hustle” , “work/life blending” and, the strangely but apparently desirable label “work martyr ” , to name a few, are indicative of the kinds of pressures millennials are under to always be on our grind. There must be a better word than “lazy” to describe someone who prefers to reject the notion of 24/7 work week in favor of smarter modes of working. “Millennials are self-absorbed.” While this stereotype seems mostly to stem from gripes about the increasing prevalence of selfie-culture , narcissism is a trait more millennials than not can admit to grappling with. Regardless of perceived or actual personal vanity, what is important to consider for our purposes is that at the end of the day, research shows millennials to be altruistic and interested in a more hands-on approach to philanthropy than one might assume. In fact, the potential for our labor to impact the greater social good is an increasingly attractive proposition for young talent. “Millennials are not like previous generations.” The changing of the generational guard has always been accompanied by a certain measure of resentment, skepticism and romanticization of the most recent bygone era. “There’s something wrong with this batch; when I was that age….” is the inevitable and almost comically predictable refrain of whatever generation happens to be handing over the reins to society, and will likely continue to be so. The gap between boomers and millennials may feel more stark than others, but in fact it is just the latest iteration of a tale as old as time, with the added misfortune of the spotlight afforded by the information age. At the end of the day the most important thing to keep in mind is that we’re not all as different as we may have been led to believe. TAKEAWAY FROM THIS POST Millennials are a huge and varied demographic that is already shaping our future, and I would go so far as to say that most of the perceived flaws of today’s twenty- and thirty-somethings are actually potential assets waiting to be given the space to bloom. The sooner restaurant owners and managers crack the code to understanding the wants and needs of the first generation to come of age online, the better poised they’ll be to craft a culture of innovation and imagination that will attract and retain a thriving workforce of engaged and eager talent. THIS IS THE FIRST IN A SERIES OF POSTS ON THE MILLENNIAL PERSPECTIVE. PLEASE FOLLOW ALONG OVER THE NEXT FEW MONTHS AND FEEL FREE TO RESPOND, SPEAK UP, SHARE YOUR THOUGHTS IN THE COMMENT AREA BELOW. Geeking out on pulling a shot of espresso.

2017 130

Interview Questions for a Restaurant Marketing Position

Restaurant Clicks

Whether your restaurant is opening soon or has been open for some time, you’ll need to make some decisions on hiring an internal marketing team. How do you hire the right person to help your business grow?

2017 60

How To Become a Badass Leader

The Restaurant Coach University

Originally posted on Foodable TV Network on November 22, 2016. By Donald Burns, Foodable Industry Expert When the topic comes up about, most people will easily say they are a leader. The cold, hard truth is most are not. They simply like the concept of being a leader and the sound of it.

2017 130

You’re Posting on Social Media All Wrong

Restaurant Clicks

When it comes to social media marketing for restaurants, how can you tell if you are doing it right or not? We analyzed dozens of restaurants to see why some are killing it with social media and others are struggling.

2017 56

Le Verre de Vin sets the Wow factor at DC Steak House

Bermar America

When a reputable restaurateur and steak house aficionado is wowed by a wine preservation system, that says a lot about the technology on display.

2017 69

Case Study: Red Rabbit Leverages Le Verre de Vin to Become a Leading Wine Destination in the Twin Cities.

Bermar America

Expertly extending the life of an open bottle of wine with the precision and ease that can only be achieved with a world-class commercial wine preservation system has helped this restaurant chain to elevate their brand, service, and perfect pour capability in a highly profitable way.

2017 70

Three Simple Ways to Engage Your Customers on Social Media

Restaurant Clicks

Social media makes it very easy to engage your followers/customers, yet the majority of restaurants and bars don’t take advantage. Here’s three simple ways to do it. Repost Customers’ Pictures.

2017 56

Sparkling Wine Sales Are Forecast to Boom This Holiday Season

Bermar America

Sparkling wines are expected to continue their growth this season and well into 2018. At Bermar America, we’re excited that customer demand has moved a trend into a sustained growth opportunity for operators of wine-by-the-glass programs.

2017 60

How To Find and Use Instagram Hashtags

Restaurant Clicks

One of the best ways to expand the reach of your restaurant’s Instagram photos is using popular hashtags. Too often I see restaurants completely missing the point of hashtags and how to use them.

2017 67

How To Rank Your Restaurant In Google Maps

Restaurant Clicks

Have you ever wondered why some restaurants show up in the three maps results for Google searches and maybe yours does not? Ranking your restaurant in that three pack is a sure way to generate a lot more customers for your business. There is a secret recipe to rank higher in the maps.

2017 67

Maximize your reach with the right blog topics

Island Media Management

One of the most common obstacles we encounter is finding the right blog topics to boost SEO and at the same time create an informative post.

2017 52

Tips for Making Your Customers Happier at Your Restaurant

24/7 Waiter

For your restaurant business to be a success, you need customers that want to keep returning to your establishment and that want to tell everyone about how great it is. The only way that you can accomplish this is by keeping those customers happy.

2017 65

What’s Next in Wine Preservation and Wine Service for By-The-Glass?

Bermar America

As we settle firmly into 2017, the Bermar team takes a look at what greater demand, higher expectations, and increased exposure will mean for wine service and the wine preservation systems needed to deliver the best wine experience possible.

2017 60

How Storytelling Can Help Increase Your Restaurant’s Sales

Social Hospitality

There is no tool more powerful than storytelling, and Rob Walker wanted nothing but to prove it. In 2009, he bought several objects from eBay and asked 100 creative writers to invent stories about $128.74 worth of items to see if the stories can transform insignificant objects into significant ones.

2017 141

How Important is a Fresh Wine-by-the-Glass Program?

Bermar America

With growth in premium wine-by-the-glass sales being so critical to profitable growth for restaurants in 2017, removing these barriers must be an important priority. Serving wine as the winemaker intended isn’t just our mission.

2017 64

Equipment Maintenance: Too Many Stories to Tell…

Sustainability Beyond the Plate

Left to Right) CFESA’s Dan Reese, Whaley Foodservice’s Mick Jackson, and the FSTC’s Richard Young conduct a panel on Foodservice Maintenance & Repair at the GFEN Commercial Foodservice Workshop on April 5th, 2017 in Charlotte, NC. Richard Young, Director of Education.

2017 52

Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

Anne Baker (left) & Kimberly Lam with Republic Waste Services present at the FSTC food waste seminar on June 14th, 2017 in San Ramon, CA. Richard Young, Director of Education.

2017 52

Fine Wine & Champagne By-The-Glass Perfectly Preserved at Paradiso Ristorante

Bermar America

Angelo Romano, Chef and Owner of Paradiso Ristorante in Lake Worth Florida is renowned for his attention to quality, fresh ingredients and over 20 years of inspiring and diverse fine Italian cuisine.

2017 55

The Basics of Food & Wine Pairing

Bermar America

Traditional wine producing countries naturally make and select wines that compliment either local or national dishes. In most of these wine-producing countries, wine is considered part of the meal; a natural part of the dining experience.

2017 60

Tips for Making Even Bigger Tips

The Back Burner

Here in the states, the debate for and against the tipping system in the foodservice industry will always be a point of contention. But I’m not here to talk about that. Instead, let’s talk about how to make the best of the system now—like how to make bigger tips.

2017 64

The PG&E FSTC champions Meals on Wheels while Promoting Energy Efficiency

Sustainability Beyond the Plate

Mark Duesler, Chef Consultant/Program Advisor.

2017 52

Can Your Eatery Use Less Energy? Tips for Cutting Operating Costs

24/7 Waiter

Restaurant bottom lines…they are a subject that all restaurant management and operations professionals are obsessed with because it is the bottom line that shows how well you are doing your job.

2017 60

Most Important Things to Know About Restaurant Management

24/7 Waiter

Proper restaurant management is far more than just making out the schedule for your workers. While the day-to-day tasks are certainly important as part of management, and they should never be ignored or put on the back burner.

2017 65

Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

Claudia Pingatore, Energy Analyst. Until 2016, commercial organic recycling was limited to the dedicated few. Now, thanks to California’s AB 1826 , there is a centralized system that businesses, cities, and haulers can – and in some cases, must – partake in.

2017 52

How Apps Can Streamline Your Restaurant Operations

24/7 Waiter

Restaurant management and operations professionals have had to face an amazing amount of change in the past few years.

2017 52