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.

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 241

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.

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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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.

More Trending

Keeping Your Hotel Operations Agile Through Data-Driven Analytics

Hot Schedules

Keeping Your Hotel Operations Agile Through Data-Driven Analytics. T hough global markets are steadily coming back online in 2021, noteworthy supply chain disruptions and workforce shortages have strained hotel operations at a time when the industry is most fragile.

Hotels 124

[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.

Hiring 124

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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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.

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.

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.

Restaurant Kitchen Staff is Key to Food Cost Savings

Restaurant365

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line.

Best Advertising Strategy for Auto Shops

Indoor Media

As recently as 2019, there were 276 million registered motor vehicles in the US. Those millions include everything from buses to cars to motorcycles. That’s more than one motor vehicle for every adult in the country.

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.

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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.

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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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.

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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?

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.

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Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.

A Guide To Social Media Marketing For Restaurants

The Eat Restaurant

With a whopping 4.33 Billion active users, social media is slowly taking over the world. To put it into perspective, that constitutes 91% of the total internet users across the globe.

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.

POS 78

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 241

Honest Wholesale Supplier Helps Bay Area Restaurants Thrive

Cheetah

Reading Time: 3 minutes. The problem with today’s major wholesale food distributors is their monopolistic power – and small restaurants’ lack thereof. Often, that power is being abused to squeeze restaurants dry.

What I Wish I Knew Before Buying A POS System

For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.

The Next Generation of the Dining Experience

Modern Restaurant Management

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.

10 Ways to Drive Long-term Restaurant Profitability

Restaurant365

As a restaurant owner or operator, you always have restaurant profitability on your mind. But when you think of restaurant profitability, are you thinking about both the short-term and the long-term? Of course, there are small changes you can make in the short-term to benefit operations.

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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.

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

Insight Into the Post-Pandemic Restaurant

This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.

How Far Customers Are Willing to Travel to Spend Money

Indoor Media

You can’t have a business without customers. It’s a simple, obvious fact, but it must be said. Centuries ago, if you wanted to sell food, you could go set up in a small frontier town, churn out beans or bread, or whatever you wanted, and have a steady stream of customers.

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.

May/June 2021 Legal Update

Modern Restaurant Management

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation.

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Essential FOH Restaurant KPIs That Increase Profitability, Part 1

Restaurant365

Data drives successful restaurants. After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH).

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Protecting Revenue and Profitability During Unexpected Times

As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.