The Restaurant Group
MAY 13, 2024
Crafting a Profit-Driven Menu: Expert Tips From TRG Restaurant Consultants Optimizing your restaurant menu helps with your profitability if done right. As a crucial part of your success, TRG Consulting can help you craft a strategic profit-driven menu. We provide analysis and menu creation services that don’t simply showcase your food offerings but also boost your bottom line.
Wasserstrom
MAY 15, 2024
The restaurant industry is abuzz with a concept borrowed from other sectors: dynamic pricing. This strategy involves adjusting menu prices based on factors like time of day, customer demand, and even weather. While not entirely new, technology and consumer interest are creating a potential tipping point for its widespread adoption. Dynamic Pricing in the News […] The post Will Dynamic Pricing Hit the Menus?
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Modern Restaurant Management
MAY 15, 2024
Sixty one percent of diners would leave a drive-thru line with five or more cars in front of them, according to a survey on QSR ordering preferences from Xenial. Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant.
SpotOn
MAY 13, 2024
One-third of tipped restaurant workers report no change in their tips over the last year A majority of tipped workers still expect the standard 15% - 20% tip Technology is providing a solution for improved guest experience and enabling tipped workers to take home more pay SAN FRANCISCO, Calif., May 13, 2024 — The emergence of preset tip amounts and requests for tips in spaces outside the hospitality industry has some Americans feeling burnt out from the concept of tipping altogether
Advertiser: Paycor
Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!
Open for Business
MAY 16, 2024
Menus can be refreshed and hospitality can be fine-tuned, but your restaurant’s success ultimately boils down to discoverability. Diners are doing more research than ever and a restaurant website is a critical touchpoint of the guest experience. Creating a digital extension of your brand gives you the opportunity to start winning over guests before they reach the table.
Next Restaurants
MAY 14, 2024
By Eric Tress, Contributor Do you feel overwhelmed when juggling multiple social media pages for your restaurant? According to recent research, the average internet user uses 6.7 social networks in a month. This means you can reach millions of people through social media marketing, which is why it is an essential aspect of running a business. In this article, we’ll share tips on managing multiple social media accounts for your restaurant to maximize their benefits.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Sculpture Hospitality
MAY 15, 2024
Running a restaurant is both an art and a science. While creating delicious menu items and delighting customers might be your true driving factor for owning your business, understanding its financial health is equally as important.
The Eat Restaurant
MAY 17, 2024
During busy evenings at your restaurant, stress levels can run high. But, the last thing you should do is drop the ball on guests waiting outside. This is where a reliable waitlist system comes in.
Clover - Restaurants
MAY 14, 2024
Because starting a restaurant in California can require a lot of time, passion, and budget, we’ve prepared this opening a restaurant in California checklist on how to help successfully open a restaurant in the country’s golden state. 1. Determine the concept of your restaurant There are over 68,000 restaurants in California, so it’s incredibly important to determine a unique concept that could help you stand out.
Modern Restaurant Management
MAY 13, 2024
Tastes and preferences constantly change as trends come and go, keeping the restaurant industry on its toes. But two non-negotiables have remained strong for diners: convenience and loyalty. With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Crunchtime
MAY 15, 2024
It was a typical bustling Friday rush. However, during this particular shift, chaos unfolded that would test the resolve of the staff and reveal unexpected compliance issues. As general manager (GM), I can’t say I didn’t see this coming. In fact, I tried to signal the alarm to leadership many times, along with my team, who often felt their feedback fell on deaf ears.
SpotOn
MAY 13, 2024
As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences. From crafting a summer menu that celebrates seasonal ingredients to offering cool beverages can enhance customer loyalty, adapting to the busy season with innovative menu ideas and online ordering can set your restaurant apart.
Sling
MAY 15, 2024
Scheduling can be demanding, especially for a business that requires 24/7 attention. It’s a delicate balance: You must ensure your business needs are met while also keeping your employees’ well-being top of mind. A 4 on 4 off schedule might just be the solution. In this article, we’ll walk you through what a 4 on 4 off schedule is, how it works, and its pros and cons.
Modern Restaurant Management
MAY 14, 2024
Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Cucci also wanted to create a sustainable culture for his employees and implemented a self-funded 100-percent employee stock ownership plan (ESOP) so his 325-plus Edible Beats employees will now share in the long-term financi
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
Restaurant Business
MAY 17, 2024
The fast-food chain has completed its acquisition of Carrols Restaurant Group, its largest franchisee. The deal will help the brand speed remodels and change its model of franchisee ownership.
EATER
MAY 13, 2024
Getty Images Why do so many cookbooks these days include shots of bare skin? A version of this post originally appeared in the May 12, 2024 , installment of Dining In With Eater at Home , a newsletter highlighting the people, products, and trends inspiring how we cook now. Subscribe now. By the time that Le Sud , the third cookbook from the Paris-based recipe developer and food stylist Rebekah Peppler, hit shelves at the end of April, I’d already spent months living vicariously through its digit
Wasserstrom
MAY 17, 2024
Running a profitable restaurant is a challenge in the best of times, let alone in the 2020s. To make do, many restaurants are saving money by shaving down their menu. However, blindly slashing dishes isn’t the best solution. To help your restaurant increase profit margins, we present a strategic approach for streamlining menus and ingredient […] The post Streamline Your Menu for Success appeared first on The Official Wasserstrom Blog.
Modern Restaurant Management
MAY 15, 2024
Sixty one percent of diners would leave a drive-thru line with five or more cars in front of them, according to a survey on QSR ordering preferences from Xenial. Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant.
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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
Restaurant Business
MAY 14, 2024
The multi-concept restaurant operator said it would also like its Smokey Bones barbecue concept to become a public company.
EATER
MAY 14, 2024
From the meats to the sides, pitmaster Chuck Charnichart guarantees an “explosion of flavor” at her Lockhart, Texas barbecue joint In the Texas Hill Country, barbecue is the stuff of legends. You have likely heard of Lockhart, the tiny town that is, officially, the state’s barbecue capital. And for decades, the scene was ruled by just a few smoke-stained joints — Smitty’s, Black’s, and Kreuz Market are among the most iconic — but now Barbs B Q, a restaurant helmed by 25-year-old pitmaster Chuck
The Rail
MAY 15, 2024
By Jose Chavez, Contributor Our culture today, more than ever before, is characterized by speed. As a result, the demand for quick and convenient dining options has been met. Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. I've witnessed how these establishments cater to our efficiency needs throughout the years without sacrificing our taste buds.
Modern Restaurant Management
MAY 16, 2024
On average, restaurant SEO campaigns can see a 500 percent ROI after three years , so there’s massive potential for you to use SEO to grow your restaurant. This article will walk you through a weekly restaurant SEO checklist that you can follow to improve sales in three months. From there, you can grow more if you continue to work on this stuff. 1.
Advertiser: Paycor
HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.
Restaurant Business
MAY 16, 2024
Rants about Chipotle's portion shrinkage are viral on TikTok, but the fast-casual chain insists nothing has changed and guests can just ask for more.
SpotOn
MAY 14, 2024
Are you a restaurant owner looking to switch point-of-sale systems? Or are you just curiously searching for the best point-of-sale systems for that restaurant you always wanted to open? When it comes to different POS systems, you’ve most likely heard of SpotOn mentioned alongside Shift4’s SkyTab POS, Toast , Clover , Square , and others.
Clover - Restaurants
MAY 15, 2024
What is a barcode scanner? A barcode scanner is a piece of technology on a device that scans and reads barcodes. The scanner reads the black lines and white spaces of a barcode to store information such as product details, prices, and inventory levels. There are two types of scanners: laser and camera-based. The first uses a laser beam to read the barcode.
Modern Restaurant Management
MAY 17, 2024
According to Culinary Hospitality Outreach Wellness, 63 percent of hospitality workers suffer from depression, 84 percent feel stress from their jobs and 65 percent report using substances at work. May is Mental Health Month – and it’s clear that millions of restaurant workers need help. Society Insurance, which provides coverage to the hospitality industry, wants to share resources restaurants should be leveraging and implementing, such as creating an Employee Assistance Program as
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Restaurant Business
MAY 15, 2024
After closing 14 units last year, the fast-casual burger chain continued "right-sizing" its portfolio in the first quarter, when its same-store sales plunged 13%.
Squirrel Systems
MAY 11, 2024
In the ever-evolving restaurant industry landscape, virtual brands have emerged as a buzzworthy innovation. These “ghost kitchens” operate without a traditional brick-and-mortar presence, selling their culinary creations exclusively through online delivery platforms. As the concept gains traction, a critical question arises: Are virtual brands a sustainable economic benefit for operators or merely a fleeting trend?
ChefMod
MAY 13, 2024
Unlock Efficiency: Why AP Automation is a Must-Have for Restaurants Accounts Payable (AP) automation is revolutionizing how restaurants and restaurant groups handle their financial workflow. By adopting AP automation, businesses can move away from traditional, manual processes that are often slow and error-prone, stepping into an era of enhanced efficiency and accuracy.
Modern Restaurant Management
MAY 17, 2024
Promoting a food safety culture in the restaurant industry requires a fundamental shift in mindset and practices. By moving away from traditional beliefs and embracing modern industry standards, restaurants can minimize risks, protect consumer health, ensure regulatory compliance, and enhance their brand reputation. The potential benefits of such a shift are immense.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
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