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 96

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 96

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Trending Sources

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

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 249

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 83

PRIME COST FOR RESTAURANT: 4 THINGS YOU NEED TO KNOW

Food Business

Understanding and keeping up with your businesses health is, frankly, necessary to your business success. It's important to know how various benchmarks work for your specific restaurant, cafe or brewery. Prime costs benchmark is 60% (quick serve) and 65% (restaurant).

2017 130

RESTAURANTS AND CAFES NEED GOOD COMMUNICATION

Food Business

2017 130

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 83

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 99

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 102

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 91

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 139

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

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 91

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

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

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

2017 130

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 99

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

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

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 91

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

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 91

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 91

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

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

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 91

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 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

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 91

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

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

Sustainability Beyond the Plate

Mark Duesler, Chef Consultant/Program Advisor.

2017 52

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

On This Earth Day…

Sustainability Beyond the Plate

Claudia Pingatore, Energy Analyst. On Earth Day , we pay respect to the bounty and beauty of our world. Here at the FSTC, environmental stewardship is at the foundation of our daily work to educate and incentivize the foodservice industry to use energy and water more efficiently.

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 46

Work a Job or a Restaurant Management Career

Gecko Hospitality

A “Restaurant Manager” is much more of a broad job description than some people may think. There are so many different types of restaurants, from Quick Service (QSR), focusing on speed of service and inexpensive food items – to Fine Dining restaurants, where it’s all about “wining and dining” the guests – and of course, everything else in between. What type of restaurant management career do you want to build for yourself? Where to Find a Restaurant Management Career Opportunity.

2017 40

Dawn Before the Darkness: What the Upcoming Solar Eclipse Means for Food Service Operators

Sustainability Beyond the Plate

Sources: 1 A Solar Eclipse Could Wipe Out 9,000 Megawatts of Power Supplies by Naureen S Malik, July 13th 2017, Bloomberg Technology: [link]. On the morning of August 21 st the sun over California will dim by about 70% as America experiences its first coast-to-coast solar eclipse since 1979. Back in the 70’s, solar was a futuristic technology, but now we are living in that future and on some days, California meets as much as 40% of its electric demand with solar power 1.

2017 43

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 44