7 Shifts

SEPTEMBER 7, 2021

7shifts' collects and analyzes large volumes of restaurant data to help inform our machine learning systems that power our Optimal Labor Tool and other efficiency and time-saving features, like the Automatic Scheduler and Labor Cost Savings Calculator. We also can use the same data to track economic trends in the restaurant industry at large. Recently our Data Team analyzed the changing economics of restaurants as the Covid-19 pandemic's impact on the restaurant industry wanes in the United Stat

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Tip Distribution 2021 2019 Cash Management 370

Modern Restaurant Management

SEPTEMBER 7, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c

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Audits Food Supply Supplies Pricing 233

Restaurant Clicks

SEPTEMBER 7, 2021

Knoxville, Tennessee is a college town with a surprisingly rich community dedicated to music, outdoor recreation, art, and cuisine. Located only 3 and a half hours north of Nashville, Knoxville is a lush and up-and-coming city whose population is on the rise. Over the last decade, Knoxville has come to life with culture, culinary diversity, and unique dining options.

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Fine Dining Online Ordering Seasonal Menu Back of House 147

Modern Restaurant Management

SEPTEMBER 7, 2021

Hurricane Ida is just the most recent major storm to make landfall in the United States this hurricane season. Thousands of businesses and more than one million people were left without power and forced to deal with the lingering effects of standing flood waters. Restaurant owners can use these tips as they prepare for severe storm weather and deal with power outages, floods, pest problems and many other severe storm impacts.

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Food Supply Food Safety Kitchen Safety Food Truck 190

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

The Eat Restaurant

SEPTEMBER 7, 2021

With over a billion active users on Facebook as of 2017, the social media giant is making itself one of the most attractive outlets for restaurant marketers. This is in part due to the fact that everyone needs to eat, and with the right Facebook marketing strategy your restaurant could be their destination of choice. But with so many of your competitors on the platform, how do you make sure yours gets a slice of the pie?

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Marketing Social Media 2017 Article 158

The Eat Restaurant

SEPTEMBER 7, 2021

Social media is an important way to reach and engage potential diners at your restaurant. Facebook has recognized this, and over the past few years, has added new features for page owners that go beyond just updating their feeds.

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Book Social Media Reservations 78

BNG Point of Sale

SEPTEMBER 7, 2021

Average Markup of Food for Restaurants . The food industry abides by a cost-to-menu price standard, which is 28% to 32%. This means that for any given menu item the restaurant should charge at least double. For example, if you buy something from McDonald’s and pay $1 then it has been marked up around 200%, but usually, we see higher markups on special items only available during certain days or times of the day such as Daily Specials. .

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Fast Casual Food Point of Sale Pricing 52

Foodable

SEPTEMBER 7, 2021

Listen to "Delivering Value to Operators | Season 4, Vol. 11: Nextbite" on Spreaker. In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Paul Allen, President and Cofounder at NextBite , to explore delivery only brands for restaurants across the country and how they can add value for these operators.

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Operations Food Supply Hospitality Technology 66

BNG Point of Sale

SEPTEMBER 7, 2021

Bar Revenue per Square Foot . What are the best indicators of a bar’s success? Sales per square foot are one option. To calculate sales per square foot, divide annual sales by total interior square footage including kitchen, dining, and storage space to get a net rentable foot in the leased location. . For the year 2018, the bar and nightclub industry in the United States has increased to $28 billion in revenue with steady growth since 2013.

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Bar Point of Sale Retail 2013 52

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

The Restaurant Times

SEPTEMBER 7, 2021

Cuando los clientes eligen visitar un restaurante, buscan una experiencia gastronómica memorable. Esta experiencia depende de la calidad, frescura y sabor de la comida; el nivel de decoración, ambiente e higiene; y, la cortesía del personal y la pronta atención, entre otros parámetros. Solicitar comentarios de los clientes puede darle una idea de lo que les gusta de su restaurante y lo que esperan, también aumentará efectivamente los estándares de servicio al cliente.

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BNG Point of Sale

SEPTEMBER 7, 2021

CoGS: Cost of Goods Sold Restaurant Industry Average . The average cost of goods sold in the restaurant industry varies, but it sits around 30% to 35%. This is because CoGS are measured by inventory count rather than individual dishes or drinks. The more dishes served, for example, steak versus salad with no meat and side order fries instead of a baked potato means that everything gets averaged together into one figure – this makes calculating costs much easier!

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Point of Sale Inventory Food Supply Seasonal Menu 52

Restaurant Technology Guys

SEPTEMBER 7, 2021

Can an automated tipping system solve restaurant turnover? The restaurant industry has always been notorious for high rates of staff turnover. And the COVID-19 pandemic has only served to exacerbate the problem. The post Automated Tipping Systems – One Solution to the Industry’s Post-Covid Staffing Crisis appeared first on Restaurant Technology Guys.

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Technology Serving Blog 103

Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out.

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Hiring Front of House Recruiting Back of House 204

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

EATER

SEPTEMBER 7, 2021

New titles from Pati Jinich, Dorie Greenspan, Zoe Adjonyoh, and more to shake up your fall cooking Even in more typical years, fall can represent a turning inward: a recommitment to schedules, and an end to languid summer weekends. This year, as Hot Vax Summer became something decidedly less celebratory, it feels like we’ve already spent weeks considering the change in routine the next few months will bring.

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2021 Book Back of House Front of House 120

Margin Edge

SEPTEMBER 7, 2021

There are a lot of articles out there talking about what to look for in a restaurant management system (RMS), but nearly every article focuses on different software tools that fix individual restaurant problems instead of a comprehensive, all-in-one solution for holistic management. Specialization is a good thing, don’t get us wrong. But restaurants already have so many things on their plate, managing multiple systems that may or may not talk to each other seems like kind of a shitty solution.

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Management Management Inventory POS 98

The Salt

SEPTEMBER 7, 2021

A Domino's employee in Covington, La., threw dough away before closing for Hurricane Ida. More than a week later, the blob has risen way beyond the dumpster and cooked into the parking lot.

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EATER

SEPTEMBER 7, 2021

Garrett Sweet /Eater Chicago. [link].

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Bar 103

Advertiser: Paycor

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

Management

Restaurant Clicks

SEPTEMBER 7, 2021

Palm Coast is a small city in Florida, just north of Daytona Beach in Flagler County. This town has been made into a popular destination for tourists and retirees alike thanks to the oceanside golf courses and pristine beaches. One of the greatest perks about Palm Coast, however, is the huge number of fantastic restaurants in the area to choose from.

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Online Ordering Fine Dining Food Order Dine-in 121

Future Food

SEPTEMBER 7, 2021

West Melbourne Waterfront Precinct by Perri Projects. Independent Property Developments, Big or Small, are Creative, Best In Class Food Precincts. Future Food gets to work on large projects, and we love the city shaping scope of a big development. Yet some of the more interesting projects that we've been working on over the last 24-36 months have been those from private independent developers.

Food 145

Food Article Customer Experience Hospitality 145

EATER

SEPTEMBER 7, 2021

Great British Bake Off. [link].

2021 101

2021 101

Restaurant365

SEPTEMBER 7, 2021

This article was published in Modern Restaurant Management. September 7, 2021 by John Moody, . The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. However, as all restaurant operators know, this uptick in business has come with staffing challenges. The restaurant industry has historically grappled with a higher turnover rate than other industries, but the current restaurant staff shortage is nearly unprecedented.

Hiring 78

Hiring Front of House Recruiting Back of House 78

Advertiser: Paycor

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.

Recruiting

EATER

SEPTEMBER 7, 2021

Shutterstock. [link].

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BNG Point of Sale

SEPTEMBER 7, 2021

How To Improve Restaurant Service and Win Back Customers . Before entering a restaurant, most customers and restaurant guests already have certain assumptions and expectations in mind. Customers rely on restaurants for good service and great guest experience, which includes tasty food and the type of service attached to it. The Restaurant manager, owners, kitchen staff, and other employees all share the duty of the restaurant operations and providing excellent customer service.

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Customer Service Point of Sale Customer Experience Loyalty Program 52

The Eat Restaurant

SEPTEMBER 7, 2021

Social media has always been a great way to reach potential diners at your restaurant and Facebook's latest feature takes that process one step further. Facebook now allows restaurant owners to directly take bookings from their page with a 'Book Now' call to action. The restaurants partnered with a reservation provider can now embed their online booking widget into the new call to action (CTA), allowing customers to book a table within a few clicks.

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Social Media Book Reservations Marketing 148

BNG Point of Sale

SEPTEMBER 7, 2021

What Is The Average Profit Margin For A Sandwich Shop? How Much Do They Earn? . It is hard to be a restaurateur in today’s economy. The profit margin ranges from 0-15%, with most of them falling between 3-5%. This is the subject that we will discuss for this blog post. To maintain profitability, restaurants need to find ways to cut costs without forgetting about quality food and customer experience/service. .

Franchising 52

Franchising Franchise Point of Sale Customer Service 52

Advertiser: Paycor

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.

Recruiting