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Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. This rise in digital interactions has made it critical for restaurants to have well-designed websites.
In a restaurant, there’s always something that needs to be done. Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management.
2020 has been quite a learning experience. From social distancing to customers wearing face masks, the COVID-19 pandemic has introduced us to new vocabulary and concepts never heard of in the restaurant industry: businesses had to sell grocery items and toilet paper during the quarantine, specialty menu items had to go due to supply chain issues and some indoor spaces had to be closed off to accommodate new safety measures.
The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.
Like so many other places, California has been hit hard by the COVID-19 pandemic. One in three restaurants in the state will close down due to the economic fallout, and 76 percent of operators report that they urgently need rent relief. Against this backdrop, it’s important to illuminate the restaurants that are adapting and surviving during the pandemic. .
Did you know that three in four customers will visit a restaurant's website before dining at that restaurant? In an era when enabling online ordering is essential to running a restaurant, having an online presence for your restaurant is critical. However, relying on your restaurant's Facebook page or Instagram just won't cut it. These social networks don't have the capabilities your restaurant needs to become an online business.
Did you know that three in four customers will visit a restaurant's website before dining at that restaurant? In an era when enabling online ordering is essential to running a restaurant, having an online presence for your restaurant is critical. However, relying on your restaurant's Facebook page or Instagram just won't cut it. These social networks don't have the capabilities your restaurant needs to become an online business.
Still struggling to recoup shutdown losses, businesses now must survive the harsh blow of cold weather It happened around Labor Day weekend, the spiritual end of Midwestern summer. School was about to go back in session and those waking up early found that it was no longer sunny and sweltering at 7 a.m. While there were still several weeks left before autumn, there was a creeping cold in the upper Midwest over the holiday weekend, a reminder to everyone that, before you know it, it’ll be time to
The Benefits of Owning a Franchise Restaurant Business. We discussed in our earlier blogs why it is a great time to buy a food franchise in 2020 through 2021. Prospects continue to be bright for fast food and fast-casual franchises: Papa John’s Pizza just announced their plan to open 1,000 new stores over the next five years (1), and Whataburger hinted an offer of offering new franchising units for the first time in 20 years (2).
Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. And yet, despite the high unemployment, Quick Service Restaurants are one of the few sectors still hiring in massive numbers. So, what are the big brands doing right that they are not only surviving, but thriving during the COVID-19 pandemic?
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . As we’ve spoken with restaurateurs across the country to share their experiences during the pandemic, we’ve come across very different types of businesses. First, we featured Jonathan Chen of China Moon , a family-run restaurant that has been serving its guests since 1994.
Efficient communication between managers and employees is key to restaurant success, especially during the unprecedented times of 2020. Many restaurant owners understand that proper internal communication leads to increasing employee productivity and trust. By improving communication efficiencies, you can create better connections between your employees, regardless of their role.
White-centered food narratives appear most often at major chains. It’s time to hold them accountable. I’m a professional chef, and up until three years ago, I had no idea what barbacoa really meant. I thought I did. I’d eaten my fair share of “barbacoa” at Chipotle, where its shredded-beef burrito was my splurge order. But on a tour of Xochimilco, a tapestry of canals and artificial islands that was once a major source of local produce for Mexico City, Paco, my tour guide, took me to his favorit
From pumpkin spice to Chile de Arbol, here we dive into the restaurant industry’s top trending flavors and predict the ones that’ll last until 2021. Fall Favorites. Fall flavors are dominating the market right now. Yelp’s recent data (from 9/21/2020) shows that searches for pumpkin spice foods were up dramatically from last year: pumpkin spice lattes were up 72%, pumpkin pie up 66%, pumpkin cheesecake up 242% and apple cider donuts were up 117% (1).
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
As consumers expect more convenient ways to get their favorite meals – even more so than ever before amidst the pandemic – adding delivery has enabled restaurants to meet those demands and grow digital sales. In fact, delivery has become mission critical. According to William Blair , delivery is projected to have a 25 percent CAGR over four years, growing from about $25 billion in 2018 to $62 billion in 2022.
Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat? But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast.
Part two of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. Read part one here. . With an increased emphasis on safety, evolving local regulations, and heightened customer demand of takeout and delivery, restaurants nationwide have had to make strategic operational changes to help them survive and thrive amidst the COVID-19 pandemic.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
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.
Coffee and chocolate have plenty in common. Both come from plants that thrive in equatorial tropical countries, both are sought after for their beans, and both are roasted to unlock their true potential. There is also sometimes an overlap in flavour. Chocolate is a common tasting note used when talking about coffee. Therefore, it seems natural that we would combine chocolate and coffee to create a beverage.
This edition of MRM Research Roundup features hot fall flavor trends, pandemic dining habits, National Coffee Day winners and what Gen Z audience wants. What Customers Want. People are dning out, according to a study by The Manifest, a B2B research firm. The contradiction between people’s claimed fear about in-restaurant dining and actions is a likely result of access to outside dining options during the summer months.
As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef. Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept at applying the exactness of chemistry to food, and far more intent on the details and patience required to present incredible works on a plate.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Operating a restaurant requires a certain degree of understanding when it comes to customers. You need to be relevant, and to do that, you must be in touch with what customers want so that you can deliver on those expectations. Believe it or not, this isn’t always easier said than done. With a loyalty program that resonates with what your customers value, you open the doors to greater communication with your customer base that translates to much more than just increased revenue.
Best Fall Beers. Fall has arrived and with it, all of the best fall beers of the season. If there’s one good thing about the weather becoming a little cooler, it’s these beers that keep us warm. We wanted to know what our industry experts drink in the fall, so we surveyed them to get a jumpstart on stocking our fridge. What’s your favorite beer to drink during the fall?
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. At the first tent, Damian Diaz greeted every arrival with cold Topo Chicos and bright greetings in Spanish. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level.
There are plenty of ways that you can increase profits at your restaurant. Implementing effective beverage and food inventory management systems , reducing the amount of deadstock you keep in storage and offering a takeout service are some of the ways that your restaurant can improve its bottom line. Many restaurants, however, are forgetting one incredibly important component when it comes to increasing profits - their menu.
Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). That statistic is alarming — both for consumers and the restaurant industry. As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out.
Blog. New Study Reveals PEO Impact Throughout the Pandemic. An industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic. R ecently the National Association of Professional Employer Organization (NAPEO) and independent analytics and research firm, McBassi & Company, published an industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic.
Did you know that it costs your auto shop five times more to acquire a new customer than to keep an existing one? Financially, it only makes sense to focus on maintaining repeat customers, and one of the best ways to do that is with an auto repair loyalty program. Research shows that 79% of consumers look for deals in loyalty and reward programs before making a purchase.
Melbourne based dining barriers to meet covid safe requirements (Image via Facebook). Trends for 2022 Re-engaging with Food in a Design Led World. 2021 is going to be, in the parlance of your local footy team, a rebuilding year. So much damage has been done to retail in general and hospitality in particular this year that 2021 is going to be a year to heal, slowly getting back on public transport and getting settled into the Next Normal. 2022, then, is shaping up as a really interesting year.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
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