Restaurant365
MARCH 18, 2020
Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” This is a financial calculation that can help you make critical staffing decisions as well as devise operational plans for your business.
Sculpture Hospitality
MARCH 18, 2020
COVID-19 has disrupted more than our businesses at this point – it has disrupted our way of life. As the hospitality industry shuts down in various areas, people are asking what they should be doing to protect their draft systems. Below are some simple actions you can take regarding your draft beer system and how to best protect it for the coming weeks.
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Modern Restaurant Management
MARCH 18, 2020
As the National Restaurant Association is anticipating sales to decline by $225 billion during the next three months and prompt the loss of between five and seven million jobs, the organization urged the federal government to take aggressive action now to rescue the restaurant industry, the nation’s second largest employer. “The restaurant industry is one of low margins, tight cash flow, and a workforce that depends on us for their livelihood,” Sean Kennedy, EVP of Public Affai
Sante
MARCH 18, 2020
Wine, Cheese, Sustainable Food, and Farm & Garden Management All On The Menu for Professionals and Individuals; Credits for Dietitians Offered. A cheese cave, a castle vineyard, a hotel on the Point Reyes National Seashore, a Vermont farm––these are among the classrooms where the School of the New American Farmstead of Sterling College now offers intensive, hands-on courses for food professionals seeking certificate-level programs, as well as for food lovers seeking to expand the
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.
Modern Restaurant Management
MARCH 18, 2020
Back in the day, ranchers branded cattle to identify each animal. Then, in 1875, Bass Ale stamped a red triangle on everything they made. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. Brands don’t just symbolize provenance or quality control, but ideologies and identities. Whether consciously or not, we align ourselves with brands every day.
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Modern Restaurant Management
MARCH 18, 2020
In a video message to members of the Union Square Hospitality Group family, CEO Danny Meyer announced company layoffs and called on the industry and goverment to work together to provide enlightened leadership in this time of crisis. In a company statement, Meyer wrote: "In the 35-year history of Union Square Hospitality Group, this is, without a doubt, the most challenging period any of us has ever encountered as leaders.
Crunchtime
MARCH 18, 2020
Today, the National Restaurant Association called for the federal government to come to the aid of the restaurant industry and its workers. As the second largest private sector employer in the U.S., the restaurant industry stands to suffer a $225 billion impact from the COVID-19 shutdown. It’s estimated that five to seven million restaurant workers are will be out of work.
Marketing4Restaurants
MARCH 18, 2020
Covid-19 Quick And Dirty Restaurant Marketing Tactics That Are Working Today. This is a follow up to our past episode 134 – The Coronavirus / COVID 19 Emergency Marketing Plan for your Restaurant Episode. We covered smart ways to still bring customers in. Our thoughts to all restaurant owners and operators who are impacted by Covid 19. Restaurant Marketing has changed fundamentally in the last week.
Restaurant Clicks
MARCH 18, 2020
Philadelphia is home to some amazing sushi. While the last decade has brought plenty of new, upscale, modern sushi restaurants, there are also smaller places you might miss if you don’t know about them. The best sushi in Philly is all across the city, from South Philly to Center City to Fishtown. Find the best sushi place in Philadelphia from our list of the top 11 open today!
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.
Lavu
MARCH 18, 2020
Pairing food and wine with a specialized menu and keeping up with wine trends will help boost your restaurant sales all-year-round. Believe it or not, any kind of restaurant can have a wine and food pairing menu. Wine is more than a drink—it’s a flavor enhancer. Plus, offering a special menu presents numerous benefits to your restaurants. Offer the latest trending wines and pair them with ease.
Marketing4Restaurants
MARCH 18, 2020
The previous episode on Covid 19 Survival Guide For Your Restaurant has been one of the most downloaded episodes by far. This goes to show just how much severity the Coronavirus has impacted the restaurant industry. Make sure to get updates from reputable sources like the World Health Organization and keep up with the government programs that are available in your state or city.
Restaurant Law
MARCH 18, 2020
Force majeure is a contractual provision that excuses a party’s performance if an unforeseeable event prevents them from fulfilling their obligations under the agreement. Not all agreements (especially lease agreements) contain these provisions, but some of them do. Landlords frequently object to the inclusion of these provisions for practical reasons.
Chef's Resources
MARCH 18, 2020
March 18, 2020 The COVID-19 Trojan Horse – Coronavirus Impact on Economy As the coronavirus spreads and I watch our collective reaction to it, I’ve got to wonder if our reaction is doing more harm than the virus itself. People are stock piling goods, toilet paper is almost a black market item, guns & ammunition have […]. The post The Coronavirus Trojan Horse appeared first on Chefs Resources.
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.
Deliverect
MARCH 18, 2020
What a week it has been. The entire world has been turned upside down in the wake of COVID-19, leaving people and businesses alike feeling afraid, uncertain and worried about what’s to come. At Deliverect, once we realized that governments were closing down local restaurants, pubs, cafés and other food businesses, allowing only delivery and takeout, we had to shift fast.
Restaurant365
MARCH 18, 2020
The post Calculator: How to Calculate a Restaurant Break-Even Point appeared first on Restaurant365.
Robert Ancill Restaurant Consulting
MARCH 18, 2020
The post Why Food Delivery is Safer than Shopping during the Covid-19 Outbreak appeared first on Robert Ancill Restaurant Consultant.
Restaurant Technology Guys
MARCH 18, 2020
It might sound counter-intuitive, but a decline in the popularity of dining out amongst millennials is now severely impacting restaurant traffic and profitability. The post Restaurant Traffic Dying? Blame Millennials appeared first on Restaurant Technology Guys.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Bizimply
MARCH 18, 2020
Ireland’s hospitality heroes have been going above and beyond for communities across the island. The land of a hundred million […]. The post Hospitality Sector’s Heroic Response To Healthcare Workers and the Vulnerable appeared first on Bizimply.
T-Ching
MARCH 18, 2020
This title sounds a bit more extensive than the post will be. I asked a few online friends in China (contacts, if you’d rather) about their experience with this virus issue, and they passed on some thoughts. I’d hoped it would come together better than it did. It had seemed the human side of the story was getting lost in the first six weeks of reporting on it, and the fear and unusual restrictions within China were special conditions not being considered elsewhere.
App Institute
MARCH 18, 2020
Creating a nightclub business plan is an essential part of starting any nightclub business. Doing so helps you lay out the steps you need to take to be successful. However, it can be challenging to know exactly what to include. This article is a sample nightclub business plan you can use as inspiration for your. Read More. The post The Ultimate Nightclub Business Plan Sample appeared first on AppInstitute.
Sante
MARCH 18, 2020
Bella union.jpg. Author(s): Roger Morris. Teaser: Make the best of a bad situation by opening a good bottle of wine - all by yourself. There is no happy news. A health crisis grips the world. Financial markets are unstable. In most cases, going to a restaurant or bar is not an option. Only the young and/or the irresponsible want to party on as though nothing has happened.
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.
Culinary Cues
MARCH 18, 2020
Mr. President – I will state up front that I am not one of your supporters and never have been, but as history has demonstrated time and again – during a time of significant crisis our country looks to and stands behind our leader as he or she makes decisions of life and death and stands to carry the nation through and beyond the calamity of the moment.
Xtra Chef
MARCH 18, 2020
This article was last updated on March 1 8 , 2020. . At xtraCHEF, empowering restaurant owners and operators is at the core of what we do. As the entire world waits to see how the COVID-19 pandemic will play out , we’re compiling a n ongo ing list of resources for Americans in the industry to consult during this uncertain time. This list is a living document and will be updated as more resources become available. .
Cheetah
MARCH 18, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Cheetah
MARCH 18, 2020
Reading Time: 3 minutes In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
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.
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