Thu.Aug 01, 2019

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5 Questions Your Restaurant Analytics Should Answer

Focus POS

Data analytics isn’t the most exciting part of the job. For many, it’s a time-consuming hassle. For those with innovative restaurant analytics software, it’s a breeze. Simple reporting software can give you a snapshot of the day, but restaurant analytics software can help you answer the big questions, such as: 1. What are the most popular entrées, appetizers, and desserts?

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How Much & Why Do You Tip Your Barista?

Perfect Daily Grind

Depending on where you are and where you’re from, tipping can be something that you don’t think twice about or a slightly awkward and confusing social norm. Some of us throw our loose change into a jar whenever we order a pour over, whereas others are sure to leave at least 20% more than the price of a latte. Some customers don’t leave a tip unless the service is exemplary.

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How to Attract and Retain the Best Generation Z (iGen) Talent in the Hospitality Industry

Bar and Restaurant Coach

Welcome back to Part 2 of our 3-part series on Generation Z (aka iGen). Today we’re talking specifically to Baby Boomers, Gen X, and Millennials who (for the most part) will be hiring, training, and managing this new generation. Just to recap, the generations break down like this—again, we’re speaking in general terms here. Baby Boomers to Generation Z.

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6 Ways Technology Can Help Restaurant Operations

Harbor Touch

5.0. 01. In this day and age, it doesn’t matter what industry you’re in; there’s always available technology to streamline and make your processes efficient. Indeed, technology has continuously been changing the landscape in which we operate our businesses. The restaurant industry is no stranger to this. The most common example of the utilization of technology in restaurant operations is the fast-food bump bar where food can be prepared using production or an assembly line approach to maximize t

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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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How to Hold Managers Accountable (and Empower Them to Make the Right Decision)

Crunchtime

The best restaurant managers are given tools needed to both succeed and hold themselves accountable when they don't. Restaurant brands are only as successful as their individual locations. Without holding individual managers to the brand standards that guests come to expect, no restaurant can reach its full potential. But it is one thing to demand great performance from individual managers.

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How to Set Up a Digital Menu Board for Your Bar or Restaurant

Evergreen

By Bryce Patterson Digital menu boards are a vital tool for modern bars and restaurants. Offering clear visibility, easy customization, and tons of resources for showcasing your social media and the community around your business, a digital menu […]. The post How to Set Up a Digital Menu Board for Your Bar or Restaurant appeared first on Evergreen.

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The Weekly Dozen - The Joy of Drinking

Sante

VIK.png. Author(s): Roger Morris. Teaser: Try any of these wines, and you will that each has a niche that is delightfully filled. Often we are thinking so much about the characteristics of wines that we forget the joy of just drinking all these marvelous creations. From an everyday Rioja white and an everyday Sicilian red to a fabulous Chilean red blend and a lively Sonoma Coast Chardonnay, these are wines that all offer a great deal, albeit at different levels.

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Chimac, Dublin | Chew The Fat Series 3, Episode 9

Gastro Gays

In this week’s episode of Chew The Fat – our podcast sponsored by Marks & Spencer, celebrating 40 years in Ireland! – we’re back in the big smoke, taking a table at one of Dublin’s… The post Chimac, Dublin | Chew The Fat Series 3, Episode 9 appeared first on GastroGays.

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Coming soon: Menu Items and Recipe Costing

Bevspot

We're always looking to be better for you. Take a look here at our most recent product updates!

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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.