7 Shifts
SEPTEMBER 2, 2021
Overtime, clocking in, rounding hours, and local regulations can make restaurant payroll a nightmare. Labor is one of the largest expenses in the industry, and mistakes can irreparably damage a restaurant's reputation and bottom line. Restaurant managers need to adhere to time clock rules for hourly employees to ensure every time a paycheck is processed, it's accurate.
Bottleneck Management
SEPTEMBER 2, 2021
General Manager: Migdalia ‘Miggy’ Rodriguez. Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. During Miggy’s five years with Bottleneck, she has overcome obstacles and has been a true example of hard work and dedication to the core values of the company.
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Sculpture Hospitality
SEPTEMBER 2, 2021
Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive.
Indoor Media
SEPTEMBER 2, 2021
Let’s face it — owning a business is rarely easy. Your employees can often clock out, go home for the day, and do whatever it is they do with their lives. But, unfortunately, you may not have that luxury. Business owners have a million and one things to worry about at all times: revenue, employee satisfaction, growth, expansion, customers, and so on.
Advertiser: Paycor
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.
EATER
SEPTEMBER 2, 2021
Ekaterina Kondratova /Shutterstock. The best recipes to make over Labor Day weekend are summery, easy, and make the most out of the season’s best ingredients Labor Day weekend is almost upon us, and you might find yourself in the position of hosting or attending one last summer dinner party, barbecue, or porch hang. But we’re also in the languid depths of the season’s end, so if you, like us, are trying to maximize the deliciousness and minimize the stress of entertaining, look no further.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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EATER
SEPTEMBER 2, 2021
A $7 tool that means not having to ask “Are the dishes clean or dirty?” a million times a day I always think of dishwashers as argument enders. There’s really no point in fighting over dishes if you have a machine that cleans them for you. And while I believe everyone in a household should put dirty dishes into the machine as soon as they’re done eating, having a dishwasher means that even if I do have to do someone else’s dishes (or if they have to do mine), the task is just not that onerous.
BNG Point of Sale
SEPTEMBER 2, 2021
Restaurant Revenue Per Square Foot . Your restaurant may be profitable, but are you maximizing your revenue potential? You might not know it, but there is a formula that can help you figure out the average amount of revenue per square foot. The data can be used to calculate how many tables and chairs you need for your restaurant or even how much food to order.
The Salt
SEPTEMBER 2, 2021
Maryland is famous for its crab cakes. But high prices and a shortage of a crab has Baltimore chef John Shields doing something radical: put tofu in the region's iconic crab cakes.
BNG Point of Sale
SEPTEMBER 2, 2021
Average Profit Margin for A Bar and Grill Restaurant. Average Profit Margin for A Bar and Grill . The average profit margin for a bar and grill restaurant is about 3%-5%. However, this number can vary depending on the type of food you serve, your menu items, as well as how much you spend on advertising. This article will break down everything you need to know to calculate your own bar and grill restaurant’s average profit margin. .
Advertiser: Paycor
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.
BNG Point of Sale
SEPTEMBER 2, 2021
How To Increase Food Sales in Your Restaurant . Customer choice when it comes to menu offerings and choosing a restaurant for dining out or ordering takeout is abundant in the restaurant industry, which is highly competitive. More importantly, because of the introduction of the COVID-19 pandemic, it has become more important than ever for restaurant owners around the world to adopt marketing strategies that will assist them in increasing overall sales, attract more customers to their establishm
The Salt
SEPTEMBER 2, 2021
NPR's Steve Inskeep talks to Mohammad, an ex-interpreter for the U.S. military, whose company works with Afghan farmers to grow saffron for the U.S. market, about the effects of the Taliban takeover.
BNG Point of Sale
SEPTEMBER 2, 2021
Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable. This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. The information in this blog post will give you a clearer idea of what your budget should look like and help you make decisions about how to spend your money wisely. .
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.
EATER
SEPTEMBER 2, 2021
The Loeb Boathouse. [link].
Modern Restaurant Management
SEPTEMBER 2, 2021
As the nation rebounds from the massive COVID shutdowns that forced huge portions of our workforce into a period of hibernation, it might come as a surprise to some that supply chain shortages and service delays continue to loom, even after most economies have fully opened back up. While it’s difficult to draw a straight line between these continuing outages and any single underlying cause, it’s impossible to have a discussion on the matter without taking into account the current sta
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