Tue.Oct 13, 2020

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10 Best Tips to Increase Average Order Size at Your Restaurant

Cheetah

Reading Time: 4 minutes. Increasing average order size at your restaurant is crucial for improving your bottom line. Especially today, with the limit on seating capacity according to the new color coded reopening plan for California restaurants. The average order size is the amount of dollars spent by customers in your restaurant divided by the number of tickets in a given time period.

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Quality Matters: An Excerpt from ‘Around the Corner to Around the World’

Modern Restaurant Management

Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later. Among the key takeaways from Rosenberg’s story and in-the-trenches wisdom are: The four primary functions of a leader.

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Bon Appétit Returns to YouTube With a Diverse Group of New Personalities

EATER

Photo by Brian Stukes/Getty Images. The video network, overseen by new editor-in-chief Dawn Davis, will feature DeVonn Francis and Samantha Seneviratne, among many others Following months of negotiations and talent departures, Bon Appétit has announced that it is returning to its popular YouTube channel with new content and a new roster of hosts. The publication, which has both internally and externally been accused of racial discrimination, is advertising a far less white look as it moves into

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The Case for Digital Disruption in Restaurants (Podcast)

Modern Restaurant Management

Restaurants have shifted their marketing messaging, channels, and more in the pandemic. They have also relied on digital solutions more than ever. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Nabeel Alamgir, CEO, and Co-Founder of Lunchbox , about how restaurants can own their digital ordering footprint and why it's so important.

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Planning Your Restaurants 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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Using Toyota’s 8 Waste Control Methods in Your Restaurant or Cafe

Ken Burgin

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. It’s very useful to apply the discipline of manufacturing to hospitality – we make things too! Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. Over-Production: creating more of a product than is needed.

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"Upcycling" Wine Bottles

Sante

20200904_134812.jpg. Author(s): Penny Weiss. Teaser: Many wine bottles are too pretty to throw out. So, enjoy the wine and then get creative with the empty bottle! We all know that packaging is important when trying to get the attention of consumers. Many wineries today have gotten creative and reached beyond the generic label and shape of the bottle, in the hopes of arousing our interest.

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PLANET GRAPE WINE REVIEW & LA SCOLCA GAVI

Planet Grape

Panelist Liz Thach: Gavi dei Gavi is indeed from higher quality vineyards, but is a designation that is only used by La Scolca. La Scolca is an artisanal winery, which pioneered modern, controlled vinification in stainless steel to preserve the subtle fruit of the Cortese grape. The oldest vines and best sites are reserved for their Gavi dei Gavi, packaged in a clear Burgundy-style bottle with a distinctive black label.

2019 135
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Singapore Air Offer to Eat on a Grounded Plane Sells Out Almost Immediately

EATER

Photo: Singapore Airlines. Plus, a second wave of pandemic hoarding, and more news to start your day People are desperate to go anywhere, even if it’s just a grounded airplane. Tickets for Singapore Airlines’ restaurant-inside-a-plane pop-up sold out within 30 minutes of reservations opening on Monday, Bloomberg News reports. The airline, which has faced steep losses and layoffs while most flights have been grounded during the pandemic, came up with the potentially lucrative idea to offer meals

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What is Caster Sugar?

KaTom

Caster Sugar & How to Use It. A type of very finely ground sugar with a texture that lands between the granulated and powdered types, caster sugar goes is also called superfine sugar and baking sugar. Although it’s commonly used in the United Kingdom, it can be difficult to find in other countries. However, if you find yourself out of luck in your search for caster sugar, you can make your own.

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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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Food, It Turns Out, Has Little to Do With Why I Love to Travel 

EATER

It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. I’d wander through new cities for days on end, eating and drinking (but mostly eating) in four-seat izakayas, farm-driven pizzerias, southern seafood halls, and boat noodle cafes, talking to locals and walking for miles. Restaurants have always been my joyous entry point to a place and its people.

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Halsey’s Deli Case Study: 40% of Orders Now Come via App

App Institute

Halsey’s Deli and Eatery has a history that goes back to 1854. With a track record of adapting to new times, the company recently decided it was time to invest in an app. This resulted in 400 downloads in just six weeks, and now 40% of all orders come through the app. Historic Business Looking. Read More. The post Halsey’s Deli Case Study: 40% of Orders Now Come via App appeared first on AppInstitute.

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Everything We’ve Written About That’s on Sale for Amazon Prime Day

EATER

Watch this space for the best deals on cooking appliances and more Amazon Prime Day is here, and in typical Amazon fashion, it’s not just a day. This year, deals are running Tuesday and Wednesday, and sometimes only for a few hours on either day. To narrow down the savings, we’ve put together a list of some of our favorite products discounted for the occasion.

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How the James Beard Foundation Failed the Most Prestigious Restaurant Awards in the Country

EATER

James Beard Foundation CEO Clare Reichenbach at the 2018 James Beard Media Awards | Photo by Noam Galai/Getty Images. The foundation violated its own ethics rules to ensure that award winners fit into its new narrative of progress and social justice Finalists had been announced. A virtual ceremony had been planned. Acceptance speeches had been filmed.

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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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Ditch Your Hyper-Specific Menu Plan. You Won’t Regret It.

EATER

Photo-illustration: Eater. Finding the happy medium between overplanning and underplanning involves a… new kind of plan When the pandemic started, I made a weekly menu and stuck to it with religious fervor. Every Monday we had the same pasta; every Thursday, the same pizza. The obsessive routine helped with everyone’s anxiety: When the news seemed to change hourly in March and April, knowing exactly what was for dinner each night was a small point of control.

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Michelin Reverses Course, Won’t Issue California Star Ratings This Year

EATER

The French tire company’s restaurant guide will take a hiatus in 2020 due to the pandemic and wildfires [link].

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Tune In Now for a Conversation About Who Gets to Cook What

EATER

Andrea D’Agosto. Join a lively panel talk about representation in food today with some of the industry’s foremost voices [link].

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