7 Shifts
OCTOBER 9, 2020
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.
Goliath Consulting
OCTOBER 19, 2020
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.
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Culinary Cues
OCTOBER 27, 2020
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.
Modern Restaurant Management
OCTOBER 8, 2020
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.
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Focus POS
OCTOBER 1, 2020
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
7 Shifts
OCTOBER 23, 2020
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.
Goliath Consulting
OCTOBER 6, 2020
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).
Culinary Cues
OCTOBER 19, 2020
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.
Modern Restaurant Management
OCTOBER 27, 2020
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?
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Indoor Media
OCTOBER 14, 2020
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.
ChowNow
OCTOBER 14, 2020
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. .
7 Shifts
OCTOBER 6, 2020
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.
Future Food
OCTOBER 20, 2020
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.
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.
Culinary Cues
OCTOBER 24, 2020
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.
Modern Restaurant Management
OCTOBER 15, 2020
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.
Xtra Chef
OCTOBER 7, 2020
Managing and making the most of tight budgets has never been more important for restaurant operators. And with labor controls still uncertain in the wake of COVID-19, controlling restaurant food costs become even more important to maximize profitability. But what else can be done to reduce operating costs? Take a look at how your restaurants handle maintenance!
Indoor Media
OCTOBER 15, 2020
For many, the major drawback of advertising is the cost. Some people believe it will be too expensive to advertise their business, or that their specific audience doesn’t need to be reminded they exist. Neither attitude is going to bring in any business. When you spend money on an ad campaign your objective is always to make more money. Increased visibility means increased sales, and promotions can bring in new customers and increase your regular customer base.
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.
EATER
OCTOBER 19, 2020
It all has to do with ventilation, aerosols, and the fact that restaurant workers are stuck in the same air for hours while working indoors Outdoor restaurant dining is perhaps the closest we’ve come to a return to normalcy since the onset of the COVID-19 pandemic: Sidewalk and patio setups offer a familiar service while, if approached responsibly, mitigate risk.
ChowNow
OCTOBER 28, 2020
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.
Modern Restaurant Management
OCTOBER 12, 2020
How to improve customer experience, capitalize on new opportunities, and implement innovative technologies. Even in this challenging time for the industry, restaurants are finding innovative ways to better serve the needs of their customers. They are evolving at breakneck speed to keep up with constantly changing rules and regulations, but still managing to innovate as they go.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Xtra Chef
OCTOBER 14, 2020
A recent study conducted by the National Restaurant Association showed that 60% of restaurant orders occur off-premises —a fancy way to say that the majority of consumers are now enjoying restaurant-prepared meals outside of an actual restaurant. The research was published in October 2019, months before COVID-19 changed the hospitality industry as we know it.
Hot Schedules
OCTOBER 30, 2020
Blog. Daylight Savings is Upon Us: It’s Time to Fall Back. Shifts scheduled overnight could be impacted on Sunday, November 1. I t’s that time of year again. On Sunday, November 1, if your state observes Daylight Savings , we will fall back and gain an hour of precious sleep and lose an hour of daylight. Of course, this time of year could have an impact not just on your sleeping patterns but on your schedule as well.
Lady Boss Blogger
OCTOBER 1, 2020
Unique content creation is crucial for your entrepreneurial credibility. Sponsored content that doesn’t look like advertising is called CONTENT MARKETING, and it is the best way for your brand to gain visibility and credibility online. The idea is to stimulate interest in your brand’s products or services through online articles with the end goal of earning […].
EATER
OCTOBER 5, 2020
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
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
Typsy
OCTOBER 19, 2020
Choosing coffee beans is about more than just picking something that tastes good. In fact, there’s a lot more to coffee beans than you might think. Making an informed choice, and being able to talk about those choices with your customers, is how you take your coffee to the next level and provide an awesome guest experience every day. To talk us through it, guest contributor Kate MacDonnell writes about the different factors that influence coffee bean taste, price, and sourcing, so you can make t
Modern Restaurant Management
OCTOBER 6, 2020
Although still illegal at the federal level, marijuana usage is becoming largely legalized at the state level. Some states have legalized marijuana for both recreational and medicinal purposes, while others have only legalized it for medical use. Whether in favor of or against these new marijuana laws, restaurant businesses that operate in multiple states need to be especially careful about how they approach marijuana in workplace situations.
Xtra Chef
OCTOBER 21, 2020
“Culture” has been a business buzzword for the last decade. Organizational gurus say it should be every business owner and CEO’s #1 priority, claiming that a strong culture can create extraordinary results like improved productivity, lower employee turnover, more sales, and higher profits. But restaurant owners, you may be asking yourself, “What is company culture, and how do I get it?
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