Apicbase

MARCH 28, 2024

Understanding what influences your restaurant profit margin helps you assess the success of the business and make positive changes. A slight improvement in your net profit makes a huge difference. It’s worth, therefore, investing in improving operations to boost your margin. In this guide, we’ll examine the definitions and calculations for different types of restaurant profit margins and discuss the best ways to improve them through better inventory and purchasing management, tech integrations,

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Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous. While a QR code can connect users to a host of static information, a more powerful 2D barcode is on the horizon to offer a wider suite of capabilities with virtually unlimited data storage capacity for instantaneous retrieval with th

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Information Allergens Food Supply Food 218

Chowly

MARCH 28, 2024

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching. Inspired by influential figures like Tony Robbins, Matt’s coaching methodology focuses on fostering mutual support among industry peers.

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Leadership Coaching Sustainability Customer Experience 105

Restaurant Business

MARCH 28, 2024

Standard AI CEO Jordan Fisher and co-founders Brandon Ogle and Daniel Fischetti are joining the delivery company as it makes a bigger push into artificial intelligence.

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Hiring Delivery Technology 111

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.

Hiring

Crunchtime

MARCH 28, 2024

Since 2011, Jersey Mike’s annual Month of Giving has raised more than $88 million for local charities, with last year’s total breaking the record at $21 million. During the month of March, Jersey Mike’s customers had the option to round up their purchase to the nearest dollar or donate $1, $3, or $5 when placing their order.

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Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated. In this post, we’ll help you narrow down the options. Most successful food businesses are now multi-unit and multi-channel. That means you are collaborating with multiple stakeholders who each have their own data points to focus on.

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Management Management Point of Sale Kitchen Safety 52

Restaurant Business

MARCH 28, 2024

The family dining restaurant chain has hired an investment bank to look for a buyer, after having considered a sale in 2022.

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Marketing 2022 Hiring Dine-in 124

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

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Back of House FOH BOH Front of House 52

EATER

MARCH 28, 2024

Marcus Eakers Despite its lame typography or weird texture, the dumbest cup in your cupboard serves an invaluable purpose The reason people often talk about having a favorite or even a “best” mug, but far less often of a favorite bowl (and hardly ever claim to have a favorite plate) is because even in these informal times, most people still buy their dishes in matching sets, whereas they accumulate mugs.

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Casual Presentation Specials Influencer 133

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.

Hiring

Restaurant Business

MARCH 28, 2024

The shared-kitchen startup has limited its focus to providing kitchen space for a variety of food businesses, leaving the technology to others. The simplified approach has yielded profits and growth.

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Technology Food 107

Revel Systems

MARCH 28, 2024

Are you running a business on a budget? No problem. With innovative marketing strategies, you can see a huge return on your investment while spending much less than you might expect.

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Innovation Marketing 52

Restaurant Business

MARCH 28, 2024

Taste Tracker: Taco Bell goes all in on chicken; Culver’s gets a bacon upgrade; shrimp comes to Zaxby’s; and pastels trend at Krispy Kreme and Baskin-Robbins.

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Menu Food 104

The Salt

MARCH 28, 2024

Producers say poor crop yields in the face of climate change in West Africa — where 70% of the cocoa supply is grown — is to blame. Chocolate makers are raising prices; others are shrinking candies.

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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.

Food

Restaurant Business

MARCH 28, 2024

The bakery-cafe chain is rolling out a new menu that plays up core menu lines rather than searching for a new breakthrough menu category.

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Menu Food 110

Restaurant Business

MARCH 28, 2024

The online ordering provider for independent restaurants is also laying off a reported 30 people as it absorbs the Cuboh team.

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Ordering Online Ordering Technology 108

Restaurant Business

MARCH 28, 2024

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

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