June, 2021

Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food.

Where Are You Stuck? The 4 Stages of Restaurant Growth

Embrace the Suck

Knowing where you are is just the start. I'VE BEEN WHERE YOU ARE. Running a restaurant can be without a doubt, one of the most rewarding things you’ll ever experience in more ways than one. But it is also one of the hardest things you’ll ever do as well!

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15 Restaurant Metrics to Know and How To Use Them

7 Shifts

Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management.

COOKS NEED TO BUILD AND PROTECT THEIR BRAND

Culinary Cues

Success doesn’t happen on its own – you make it happen. Yes, as a cook you may wonder when great things will come your way and the answer is – probably never. You need to seek out the opportunities and prepare to thrive when one is in your sights – success doesn’t simply appear.

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Niche Solutions vs Comprehensive Platforms

Save yourself time and money – ditch the niche.

Restaurant365 and Compeat Prepare to Transform How Restaurants Operate

Restaurant365

Today, Restaurant365 announced the acquisition of Compeat , a well-known provider of restaurant back office, workforce, and business intelligence software. This is a big step for us, very exciting to me, and I wanted to tell you why we chose to do it. The goal.

Restaurants Beat Labor Crisis with Daring New Wage Structure

Cheetah

Reading Time: 9 minutes. If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry.

More Trending

Bar Inventory Management: How Do I Correctly Price a Drink?

Sculpture Hospitality

Pricing the drinks in your bar can be tricky. Set your liquor prices too high and you run the risk of driving customers away, but set your drink prices too low and you may not be bringing enough money in to even cover your costs, especially if volume fluctuates. Bar Management Bar Inventory

[New] 7shifts Hiring Tools to Help Get Through the Labor Shortage

7 Shifts

If you're having trouble finding great people to work in your restaurant, you're not alone. There is a labor shortage impacting the restaurant industry, which has made the already difficult task of hiring even more challenging.

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THE STORY IN A COOK’S EYES

Culinary Cues

Nowadays a question I am often asked is: “Why is it so difficult to understand cooks and chefs?” The answer, quite simply, is – you can’t understand a cook unless you are or have been one. That may seem like a copout, but it is true.

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13 Restaurants with Outdoor Dining in Washington DC

Restaurant Clicks

The weather is beautiful, and we are all ready to dine outdoors in the Washington, D.C. Outdoor dining is a favorite amongst Washingtonians, and we have rounded up the leading restaurants you should try! This article includes restaurants that are diverse, and they are all outstanding.

Where Are the Hourly Workers? Finding Hourly Applicants in Today's Labor Market

Learn about 6 compelling insights that are contributing to the current hourly shortage, and uncover 4 actionable strategies to help you boost applicant flow up to 9x - even in today’s labor market.

California Excited for End of COVID Restrictions: No Capacity Limits, Physical Distancing

Cheetah

Reading Time: 5 minutes. In April last year we launched a documentary series called ‘Too Small to Fail’ on our YouTube channel ( #Cheetah4You ). We followed the true stories of chefs, restaurant owners and foodservice industry workers and shared their message of strength and of hope.

Competition’s Coming: Key Technology Changes Can Help You Win

Modern Restaurant Management

When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size. Delivery and curbside pick-up reduced on-site staffing. Inventory stock changed significantly. While what consumers eat won’t change, post-COVID-19, how they will get it will.

5 Ways to Create a 5-Star Restaurant Patio Experience This Summer

Sculpture Hospitality

Summer is here which means patio season is back! There’s no better way to attract more guests, build customer loyalty and bring in higher profits to your restaurant or bar than by creating a world-class patio experience. Restaurant Operations

Future Hospitality Trends in Stadium & Sporting / Entertainment Precincts

Future Food

The diversity of our projects across a range of industries provides for constant and engaging evaluation internally as we consider food and beverage trend applications across properties of all shapes and sizes.

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New Restaurants Checklist: Ensuring Success

Developing a business plan is key when it comes to new restaurant startup success. Restaurant owners should have a clear picture of their goals, strategies, and budgets in order to determine and allocate resources properly. Read this checklist with it's 4 key steps to ensure your restaurant's success.

A CHEF’S WORDS

Culinary Cues

Words are powerful, stories even more so. They can make us aware, lift us up, change our minds, give us hope, shock us into a new way of thinking, give us pause, inspire us, right the ship, record our memories, and set the stage for change.

2021 297

Seafood Restaurants in D.C. You Don’t Want to Miss

Restaurant Clicks

Finding the best seafood in any city is an absolute must to enhance your dining experiences. From lobster rolls to fresh, flaky fish and fish sandwiches, to fried shrimp and grilled octopus, the options are endless when it comes to ordering seafood.

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5 Excellent Tips to Retain Workers during Restaurant Labor Crisis

Cheetah

Reading Time: 4 minutes. If you’re a restaurant operator, you’re probably experiencing the labor crisis first hand. The staffing shortage is threatening to derail many restaurant reopening plans and crush the hopes of economic recovery. The problem is not just with hiring.

2021 101

Five Benefits of Outsourcing Your Restaurant’s Digital Marketing Efforts

Modern Restaurant Management

As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners.

The Restaurant Technology Buyer's Checklist

Evaluating new technology for your growing restaurant enterprise tends to be a long, murky, burdensome process. After helping dozens of companies on their restaurant management solution selection journey, we’ve identified the common factor in finding the right fit: precise, thoughtful research. In this simple guide, we highlight the twelve most essential research areas that technology evaluators need to include in their evaluation journey. Download the guide today.

How to Simplify Your Menu for Greater Restaurant Profits

Sculpture Hospitality

In your restaurant, your food and beverage products are your most important assets. The more you optimize what’s in your restaurant’s inventory , the more profitable your business will be. Kitchen Management Restaurant Operations

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Restaurant Inspections Checklist and Guide [Get an A+ Rating]

7 Shifts

Don't panic, but it's time to prepare for your restaurant's health inspection. Health inspections are routine at restaurants – and for good reason.

2021 124

THE THING ABOUT KITCHEN DESIGN

Culinary Cues

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy.

Design 258

Bar Software that Boosts Your Revenue

Focus POS

Bar Software that Boosts Your Revenue: How POS Affects Your Profits. As you’re thinking of ways to grow your business and increase your revenue, you may be working off a checklist. Have you hired quick and personable bartenders? Do you provide excellent music options?

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Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

Celebrating Pride Month 2021 at Your Restaurant No COVID Limits

Cheetah

Reading Time: 4 minutes. Pride Month is about to be celebrated throughout June and restaurants are getting ready to be the beating heart of it all. This year’s theme is “All in This Together” as #SFpride51 focuses on the local community.

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Five Keys to Success for QSRs Post-COVID

Modern Restaurant Management

There is no doubt that 2020 was a transformative year for the restaurant industry. It quickly became obvious that the brands best able to respond to the challenges posed by COVID restrictions and customer behavior changes were those with a strong digital foundation.

WOK BOYZ Increases Average Sales by 6% With POSist

The Restaurant Times

Infusing the intense flavors of Asian Street Food and the experience of wok cooking, the famous restaurant chain, WOK BOYZ has been growing rapidly in recent years. The Dubai-based brand is eyeing expansion in the Indian, UK, and Canada markets through franchise partnerships with local companies.

Five Signs You Need to Update Your Enterprise Tech Stack with 7shifts and Qu POS

7 Shifts

For many restaurant owners, growth is the ultimate goal—beyond the second and third locations and into the 50s and 100s. If you're lucky enough to scale to that level, the day-in and day-out tasks change significantly. With that growth comes new challenges.

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Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

Critical BOH Restaurant KPIs That Optimize Labor Costs and CoGs, Part 2

Restaurant365

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. The data is always there—but it’s up to you as an owner or operator to use it.

BOH 78

Bourbon Whiskey Brands For Beginners

Restaurant Clicks

Bourbon is a friendly liquor for beginners. But what sets the bourbon flavor apart? Known as “the American spirit,” bourbon is made exclusively in the USA. Unlike other whiskeys, distillers mix bourbon with at least 51% corn, which gives it a slightly sweeter flavor profile.

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What is the Difference Between Actual and Ideal Pour Cost?

Sculpture Hospitality

Have you read our previous blog, " Bar Inventory: What is Pour Cost Percentage and How is it Calculated?" , on what pour cost in your bar is and the formula you can use to calculate it? Restaurant Operations Bar Inventory

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Four Reasons Why Mobile Order and Pay Can Ease Staffing Shortage Pressure

Modern Restaurant Management

With restrictions easing, customers are excitedly returning to their favorite restaurants. Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team?

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.