Sat.Nov 25, 2023 - Fri.Dec 01, 2023

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10 Keys to Restaurant Survival When Times are Tough

MBB Hospitality

Navigating the turbulent waters of the restaurant industry requires resilience, adaptability, and a keen understanding of the market. In challenging times, restaurant survival becomes an art form, mastered by those willing to innovate and persevere. As restaurant owners grapple with fluctuations in the economy, changes in consumer behavior, and unforeseen circumstances, certain strategies can spell the difference between thriving and closing. 1.

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The Top 10 Most Wonderful December Holiday Promotion Ideas for Restaurants

Buzztime Business

It’s the most wonderful time of the year! That is, if your business is prepared with December holiday promotion ideas. Procrastinated? No worries, we’ve got you covered with a month’s worth of events, menu ideas, and offers (plus free graphics you can totally steal for social media or a holiday email campaign). Want even more December holiday promotion ideas?

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Scent Marketing for Restaurants 101

Wasserstrom

In the competitive restaurant industry, creating a memorable and immersive experience for your patrons is key to building a loyal customer base. One method that builds brand loyalty in a way that appeals to our customers’ longing for sensory-rich experiences is through scent marketing. What Is Scent Marketing? Scent marketing, also known as olfactory marketing, […] The post Scent Marketing for Restaurants 101 appeared first on The Official Wasserstrom Blog.

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Who's on your fantasy restaurant-management team?

Restaurant Business

Reality Check: Why bother with fantasy football when the ideal virtual C-suite is waiting to be picked? Here's my roster.

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How to Build the Ideal HR Team

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

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The Burden of Eating in ‘America’

EATER

Centuries of colonialist practices have severed the connection between Indigenous people and what we consume Listen to this article It’s difficult for me to celebrate food. When I think about my connection to food, many of my first thoughts are rooted in trauma. The constant societal pressure to be thin began a lifelong struggle with disordered eating at only 8 years old.

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15 Reasons Why You Need a Restaurant Inventory System

Sculpture Hospitality

Running a restaurant is a complex and demanding business. Managing inventory efficiently is crucial to ensure the smooth functioning, and profitability, of your establishment.

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Restaurants will need to tamp down menu price hikes over the next couple years, says BJ's Restaurant CEO

Restaurant Business

At the Barclays Eat Sleep Play conference, Greg Levin said consumers remember prices from four years ago and have yet to adjust to the higher cost of dining out.

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Five PR Tips That’ll Boost Your Restaurant’s Business

Modern Restaurant Management

There is more to success in the competitive restaurant business than just great food and service. Cultivating a positive brand image, building customer affinity and differentiating from the competition are essential components of any forward-thinking business strategy. That’s where public relations comes in. PR is all about boosting brand awareness, building positive consumer relationships and maintaining/enhancing your restaurant’s reputation.

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Prioritizing Restaurant Maintenance – The Recipe for Long-Term Success  

Modern Restaurant Management

There are many factors that drive the bottom line for restaurants and properly managing maintenance is chief among them. Maintenance impacts multiple critical aspects of restaurant management and operations. Restaurant maintenance ensures technical difficulties don’t compromise food production and quality. Proper maintenance is also essential to customer satisfaction, retention, and word-of-mouth reputation building.

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How to Build the Ideal HR Team

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

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CHEFS – DOING THINGS RIGHT

Culinary Cues

It’s not easy being a chef. There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. Don’t do it! Be strong, be true to your profession, honor those who came before, think of the hard-working cooks in your brigade and the trusting patrons who spend their hard-earned money i

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How Bar 404 Wows Their Guests with 7shifts and Lightspeed POS

7 Shifts

“We want to wow our guests. That's the main protocol here,” says Rohit Sharma, GM and operating partner of Bar 404. Taking its name from a 404 error page , Bar 404 embraces the secretive nature of a speakeasy. You must know where to go—in this case, a candle shop—to find it. But once you’re through the door, the name inspiration and logo take on another meaning: “When you're entering the cocktail bar, you delete all your unhappiness and just come to the bar and enjoy the vibe,” says

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In ‘Les Troisgros,’ a Restaurant Documentary That’s Well Worth Watching

EATER

Zipporah Films In “Menus-Plaisirs — Les Troisgros,” Frederick Wiseman turns his attention to fine dining at three-Michelin-starred restaurant Troisgros None of the cinematic tropes that have come to define today’s food documentaries — sweeping pans, glistening surfaces, a climactic symphony of strings — are present in Menus-Plaisirs — Les Troisgros , a spellbinding new four-hour documentary about the three-starred Michelin restaurant Troisgros.

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Bringing Comfortable European Dining to Downtown Nashville

Modern Restaurant Management

Newly opened Ophelia’s Nashville strives to create a classic Italian cafe vibe while fitting into a vibrant urban streetscape. Located in the heart of the city’s evolving financial district, the 2,700-square-foot neo-Italian establishment reused the existing retail area at the base of the historic L&C Building. Completed by Architect of Record and General Contractor The Bradley Projects and Certified Construction Services, the project uses carefully curated materials including ru

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Planning Your Restaurant's Path to Profitability

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

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How To Write a Coffee Shop Business Plan: Step by Step

Sling

Want to open a coffee shop of your very own? Give it the best chance for success by writing a coffee shop business plan. But, what exactly is a business plan, why do you need one, and what’s the best way to make such a plan? In this article, we discuss the answers to those questions and how the right technology can help you run things smoothly once your coffee shop business plan becomes a reality.

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8 delivery questions answered

ChowNow

The team at ChowNow partners with more than 20,000 restaurants and is staffed with over 500 years of combined in-restaurant experience. Safe to say – we are familiar with the evolving challenges of our restaurant partners and the growing conversation around delivery. Typically, our restaurant partners want to know the impact of delivery, but also share a set of common concerns: Diner experience – hospitality means delivering the best experience for your diners, and we have a high bar for

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Near, Far, Caviar

EATER

Illustration by Bea Hayward Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining Caviar has gone on a journey over the past few years. It’s the TikTok snack du jour , something to be eaten by the bump instead of the spoonful, paired perfectly with potato chips in place of blini.

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Should Cracker Barrel get out of the gift shop business?

Restaurant Business

Reality Check: The retail component of the family dining concept drew off sales and profits during the brand's most recent quarter. Maybe it's time to leave the shops out of future Cracker Barrels.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Empowering Restaurants with a Data-Centric Dashboard

Crunchtime

The Crunchtime dashboard is now redesigned to help restaurant professionals interpret data faster and make smarter decisions.

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Challenges of Implementing Entertainment Options in Bars

The Rail

By Nick DiMatteo, Fortyfivegames Bar and restaurant owners are constantly seeking ways to stay ahead of the curve when it comes to attracting and maintaining their customer base. Great food and drinks are the obvious components, but in previous posts we’ve looked at a variety of entertainment and recreation options that bars and restaurants can explore to boost not only patron experience, but their bottom line.

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The Brands Moving South Asian Food Beyond the Ethnic Aisle

EATER

Juliette Toma A growing number of entrepreneurs want to reframe the region’s cuisine as a staple of the modern American pantry When I first meet Umaimah Sharwani, she is dressed in a black Nike baseball cap and a long-sleeved Patagonia tee. It’s the perfect fit for a day of errands; after our interview, she is heading to a co-packer in New Jersey in preparation for Natural Products Expo East, a consumer packaged goods (CPG) event where she will be exhibiting her brand, Paro.

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Kitchen United shuts down its Kroger food halls

Restaurant Business

The unexpected move comes about a year after Kroger was part of a $100 million investment round in the ghost kitchen operator, which said it is shifting its focus to software.

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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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Buzztime Weekly Bar Trivia Challenge – Week 8

Buzztime Business

Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.

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Ireland’s Shift to 5 Days Sick Pay – What You Need to Know!

Bizimply

Ireland transitions to a 5-day statutory sick pay in 2024. Our blog ensures you are well-prepared, simplifying the landscape of statutory sick leave. The post <b>Ireland’s Shift to 5 Days Sick Pay</b> – What You Need to Know! appeared first on Bizimply.

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How Restaurants Should Prioritize Technology Purchases

Squirrel Systems

When a restaurant is considering technology purchases, it’s crucial to prioritize investments based on the specific needs and goals of the business. Here’s a guideline on how a restaurant can prioritize technology purchases: Understand Business Goals and Needs: Identify the specific goals and challenges of the restaurant. Whether improving efficiency, enhancing customer experience, or increasing profitability, technology should align with these objectives.

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How restaurateurs came to speak the way they do

Restaurant Business

Restaurant Rewind: Like any industry, the business has its own jargon. In this week's episode, we look at the origin of terms that are likely to be heard in kitchens today.

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The Complete People Management Toolkit

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.