7 Shifts

APRIL 23, 2021

If you're having trouble finding great people to work in your restaurant, you're not alone. There's a labor shortage impacting the restaurant industry, made tougher by the pandemic. Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. Now as we enter a recovery stage, the biggest challenge that's emerged has become finding enough staff to fit the demand.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated. According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020.

Fast Casual 219

Fast Casual Hiring Front of House Online Ordering 219

Culinary Cues

APRIL 25, 2021

I find it very interesting how diverse the food experience is. In all cases, the process of eating is important and accomplishes similar goals. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. Food is fuel and will help to keep the body sound, muscles developed, bones strong, digestion working properly, and brain cells multiplying exponentially – but the way that food t

Food 418

Food Fine Dining Café Customer Experience 418

Cheetah

APRIL 26, 2021

Reading Time: 5 minutes. In 2019, we published The Beginner’s Guide to Opening a Food Truck Business , where we covered the basics of buying a food truck, choosing the right location, working with suppliers, and more. Since then, much water has flown under the Golden Gate Bridge, and the post-Covid-19 foodservice industry is forever changed. Which brings us to the question: Is starting a food truck in 2021 still a good idea?

Food Truck 148

Food Truck Delivery 2021 Mobile Ordering 148

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

Deliverect

APRIL 9, 2021

Founded in the Netherlands in the year 2000, Takeaway.com specializes in online food ordering and home delivery. In 2020, the company merged with Just Eat to form one of the leading global online food delivery companies, Just Eat Takeaway.com. Just Eat Takeaway.com currently operates in 20+ countries, with its subsidiary Takeaway.com serving Belgium, Luxembourg, Bulgaria, Portugal and Romania.

Online Ordering 148

Online Ordering Mobile Ordering Point of Sale POS 148

7 Shifts

APRIL 29, 2021

Nearly 6 weeks after the American Rescue Plan was signed into law, the Restaurant Revitalization Fund is a reality. The fund sets aside $28.6 billion in grants for restaurants to use to cover everything from payroll to rent. The Small Business Administration has announced that grants will open on Monday, May 3 at noon EST. Restaurateurs and operators can begin the application process on Friday, April 30 at 9 AM EST.

Document 370

Document Restaurant Law Brewery Point of Sale 370

Modern Restaurant Management

APRIL 23, 2021

This year could be a strong one for restaurants as people relocate to new cities across the country in search of a change of scenery and a quieter life. Experts predict home sales will continue to skyrocket in 2021 as Zillow forecasts this year to be the best year for home sales since 2005, with 6.9 million homes expected to sell by year-end. The spike in remote working last year untethered people from their corporate offices and prompted many people to relocate.

Marketing 212

Marketing Social Media 2005 Franchise 212

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. By the time I graduated from high school I had worked at a few restaurants and found myself holding down a line position dropping fries and fish fillets into 375-degree oil. At this point working in a kitchen was all that I knew.

Take-out 377

Take-out Small Business Food Order Café 377

Restaurant Clicks

APRIL 9, 2021

In Washington, D.C., it seems as though there are not only a plethora of pizza restaurants, but one on every few blocks. To be successful in the Washington, D.C., area as a pizza spot, you have to be exceptional, as there really are so many options. As a consumer of pizza, you can be selective and a bonafide “pizza snob.”. With so many options of where to grab pizza on the go or for dine in, keep reading to find out the top pizza restaurants all around the Washington, D.C., area., and where to s

Online Ordering 158

Online Ordering Casual Food Order Dine-in 158

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

Sculpture Hospitality

APRIL 8, 2021

The term ‘loss leader’ often brings negative connotations for restaurant owners and managers, but did you know that when used properly a loss leader pricing strategy can be an effective way for restaurants to drive new profits?

Pricing 133

Pricing Management Management Inventory 133

EATER

APRIL 12, 2021

Gerald Stratford, big veg king. | Photos: Gerald Stratford. 72-year-old Gerald Stratford started a Twitter account to share his vegetables. Hundreds of thousands of followers later, he has a book deal and appears in a Gucci campaign If you’ve spent enough of your waking hours in the gaping abyss of Twitter, there’s a chance you’ve come across at least one photo from Gerald Stratford , a 72-year-old British retiree who spends his days growing “big veg” (that’s “big vegetables,” for the uninformed

Back of House 145

Back of House 2020 Small Business Book 145

7 Shifts

APRIL 7, 2021

As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. Not only have they had to change their interiors, but more importantly, how every employee plays a larger role in certain demands. After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly.

Training 370

Training Food Safety Customer Experience Insurance 370

Modern Restaurant Management

APRIL 20, 2021

Over the past few years, big data has changed the way the food industry operates. The data analytics market is one that made a splash, and seemingly continues to grow as it proves its value. In fact, according to Market Research Future , the data analytics market is predicted to hit $132.90 billion by 2026. Businesses using big data can expect to see an average profit increase of eight to 10 percent — a testament to why restaurant owners and operators have embraced big data to help underst

Customer Experience 212

Customer Experience Customer Service Online Ordering Food Order 212

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

Culinary Cues

APRIL 13, 2021

This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?” The pandemic is not the cause of this period of questioning – it simply brought it to the forefront. Everyone that I know in this business has asked that question a few times in their life, and rightfully so.

Uniforms 403

Uniforms Café 2021 Training 403

Cheetah

APRIL 23, 2021

Reading Time: 6 minutes. In this fourth and final chapter of the Ghost Kitchen 101 series we look at the marketing strategies that empower ghost kitchen brands, help increase their online visibility and enable them to crush the competition. Without a laser-focused, robust marketing strategy, any ghost kitchen brand will very quickly find itself floating dead in the water.

Email Marketing 148

Email Marketing Social Media Online Ordering Customer Experience 148

Sculpture Hospitality

APRIL 26, 2021

In our previous blog, we discussed how to calculate your bar inventory usage through the use of a simple calculation and a bar inventory management system. This inventory usage data gives your bar insight into how your business is performing, with insightful data such as pour cost, product shrinkage, pricing and much more.

Inventory 148

Inventory Bar Blog Pricing 148

EATER

APRIL 1, 2021

Katie Carey. Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”. So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese.

Food Order 142

Food Order Book 2015 Point of Sale 142

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

Loyalty Program

7 Shifts

APRIL 30, 2021

Employee theft is an unfortunate reality. Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Employee theft can be more hidden or even unintentional—with time theft. This occurs when employees are paid for the time they weren't scheduled or didn't actually work, and can come in a variety of forms.

Restaurant Law 370

Restaurant Law White Paper Cash Management Small Business 370

Modern Restaurant Management

APRIL 15, 2021

In 2019, the hospitality industry found it exceedingly difficult to staff our properties. We blamed the extraordinarily low unemployment rate of 3.6 percent. Employees could pick and choose because there were far more jobs available than people to fill them. COVID-19 hit and then, because we had to close our properties or suddenly utilize only 25 percent of the space, we had more staff than we could use.

Social Media 209

Social Media Training Recruiting 2019 209

FreshCheq

APRIL 23, 2021

Technology has impacted the restaurant industry, causing the shift in how food safety and restaurant operations are conducted. Instead of using paper and pencil, many restaurants are now using some sort of application for their digital food safety and restaurant operational needs. However, not all of these applications are created equal. There are some must have features that should be considered requirements when choosing an application for your restaurant.

Food Safety 143

Food Safety Food Technology Operations 143

Cheetah

APRIL 12, 2021

Reading Time: 4 minutes. In the previous chapter of the Ghost Kitchen 101 Series , we looked at different types of cloud kitchens and how they operate. In this article, we dive into the food delivery boom and how it could change how the industry does business for years to come. More than a year after the outbreak, it’s plain to see that the COVID-19 pandemic caused far-reaching changes in consumer habits.

Delivery 148

Delivery Food Online Ordering 2030 148

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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.

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Sculpture Hospitality

APRIL 15, 2021

Sculpture Hospitality is delighted to announce that our innovative inventory management solution for restaurant and bars has hit the news, featuring on a recent episode of NewsWatch - a trusted source for breaking consumer, technology, travel, health and entertainment news on the AMC Network and ION Network.

Inventory 147

Inventory Management Management Entertainment 147

Restaurant Clicks

APRIL 21, 2021

Mexican food is highly flavorful and perfect for a night out with friends. Mexican food is particularly diverse, and the options are endless with fillings for dishes such as enchiladas, burritos, and tacos! It can certainly take multiple attempts to find the best Mexican restaurant in any city. We have made that task easier for you in the Washington, D.C., area.

Fast Casual 143

Fast Casual Online Ordering Casual Transportation 143

Deliverect

APRIL 21, 2021

We haven’t even reached our third birthday and we have already achieved so many exciting milestones. Last week we reached 30 million orders processed across our 30 markets around the world. Now this week, we’ve announced our latest round of funding from DST Global Partners and Redpoint Ventures totalling $65 million in Series C. Our existing investors OMERS, Newion, Smartfin along with myself and all co-founders (Jerome, Jelte and Jan), have continued investing in the company.

Ordering 124

Ordering Online Ordering Food Order Customer Service 124

Modern Restaurant Management

APRIL 30, 2021

As indoor dining slowly begins to become a mainstream activity once again, it is worth reassessing the evolving customer preferences around foodservice restrooms. Now more than ever, poorly maintained restrooms can repel customers. In fact, a recent survey showed that 60 percent of Americans would leave a business immediately and be unlikely to return after encountering a dirty restroom.

Consumer Goods 199

Consumer Goods Sustainability Innovation Customer Service 199

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Loyalty Program