Expert insights. Personalized for you.
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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 MORE
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 MORE
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? MORE
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
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. MORE
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 MORE
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. MORE
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. MORE
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. MORE
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? MORE
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 MORE
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. MORE
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. MORE
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. MORE
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. MORE
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! MORE
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. MORE
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. MORE
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. MORE
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. MORE
Goliath Consulting
JUNE 15, 2021
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.
Embrace the Suck
JUNE 18, 2021
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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7 Shifts
JUNE 4, 2021
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.
Culinary Cues
JUNE 7, 2021
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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Save yourself time and money – ditch the niche.
Restaurant365
JUNE 10, 2021
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.
Cheetah
JUNE 14, 2021
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Sculpture Hospitality
JUNE 8, 2021
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
7 Shifts
JUNE 25, 2021
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.
Culinary Cues
JUNE 4, 2021
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.
Restaurant Clicks
JUNE 3, 2021
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.
Advertisement
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.
Cheetah
JUNE 15, 2021
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.
Modern Restaurant Management
JUNE 15, 2021
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.
Sculpture Hospitality
JUNE 21, 2021
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 Food
JUNE 16, 2021
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.
Advertisement
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.
Culinary Cues
JUNE 11, 2021
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.
Restaurant Clicks
JUNE 27, 2021
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.
Cheetah
JUNE 25, 2021
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.
Modern Restaurant Management
JUNE 24, 2021
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.
Advertisement
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.
Sculpture Hospitality
JUNE 28, 2021
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
7 Shifts
JUNE 28, 2021
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.
Culinary Cues
JUNE 26, 2021
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.
Focus POS
JUNE 17, 2021
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?
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.
Cheetah
JUNE 1, 2021
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.
Modern Restaurant Management
JUNE 30, 2021
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.
The Restaurant Times
JUNE 4, 2021
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.
7 Shifts
JUNE 24, 2021
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.
Advertisement
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.
Restaurant365
JUNE 15, 2021
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.
Restaurant Clicks
JUNE 8, 2021
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.
Sculpture Hospitality
JUNE 2, 2021
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
Modern Restaurant Management
JUNE 21, 2021
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?
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.
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