This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Restaurant owners and operators wear a lot of hats. They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. We live in a world where diners are inundated with choices. There are more options for eating out than ever before. Delivery and takeout options are endlessly accessible for most.
Restaurants need the latest and most efficient restaurant inventory management tools to ensure a smooth business flow and stay completely stocked and informed. The post Restaurant Inventory Management Technology Improves Efficiency appeared first on Restaurant Technology Guys.
The inevitable cycle of seasonal-driven activity fluctuations occurs each year, but it can still catch the restaurant industry off guard if they’re not prepared. As these chaotic holiday months approach, restaurants may find themselves needing to stock both their kitchen and their staff, but neither is as easy as it sounds. This is especially true as restaurants prepare for another uncertain holiday season.
Restaurant technology has changed everything about the way people do business today. Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Today, digital tools can streamline almost every aspect of running a restaurant business.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Do you have time for regular posting? If not, a social media manager can help. As a restaurant owner or manager, it can be hard to know when to hire help, especially when it comes to digital marketing. When considering the question, “Should your restaurant have a social media manager,” many people in the restaurant business might automatically answer no.
High inflation, soaring interest rates and a volatile stock market are leading to speculation that a recession is around the corner. In fact, in the US, more than half of Americans believe the country is currently in a recession.
By Jill Goodwin, Contributor Just like all fads, food trends come and go. If you want your restaurant to stay popular, relevant, and exciting, you have to keep on introducing new dishes and drinks. While customers may have a few favorites, a menu that never changes gets boring, fast. At the end of the day, menu compilation is a creative process not unlike that of a painter or a fashion designer.
By Jill Goodwin, Contributor Just like all fads, food trends come and go. If you want your restaurant to stay popular, relevant, and exciting, you have to keep on introducing new dishes and drinks. While customers may have a few favorites, a menu that never changes gets boring, fast. At the end of the day, menu compilation is a creative process not unlike that of a painter or a fashion designer.
Read these tips on supporting your staff through the cost of living crisis. Their wellbeing is important to maintain productivity and morale. The post Surviving the Cost of Living Crisis: Supporting Your Staff appeared first on Bizimply.
Hiring remains a significant challenge for the restaurant industry. According to the National Restaurant Association, 70 percent of operators report not having enough employees to meet customer demand, and three out of four say they will commit more resources to employee recruitment and retention. Hiring is difficult enough. There’s no need to make it harder by creating barriers to applying.
Around 80% of people will dine out this holiday according to the most recent OpenTable diner survey. Many of those meals will be special celebrations on red-letter days, but that’s far from the only reason people need restaurants this time of year. The season creates the opportunity to gain short-term holiday regulars. These are the folks who might not go out to restaurants a lot the rest of the year but find themselves going once or twice a week during November and December.
Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Get it done, no mistakes, and pick up the pace are all directives that help line cooks make it through another day or night.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Lille Allen/Eater. Can an app promising discount, end-of-day goods make a dent in America’s food waste problem? When I was 12 years old, I had a brief and desultory career as a babysitter. I counted the minutes until the kids went to bed and I could make good on their parents’ offer: Eat whatever snacks you like. I have no memory of the money I made or the families I worked for, but I do remember the thrill of opening other people’s kitchen cabinets to find a wealth of surprise treats.
By Jennesa Ongkit, Contributor If you run a bar or restaurant, you already know how prevalent the Internet is for hungry diners looking for a new place to eat. Consequently, if the Internet doesn't have much information about your restaurant, you can lose potential guests. The great news is that there are ways for you to get yourself listed on the Internet.
To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.
Here’s an important – but often overlooked – truth for the restaurant industry: To make your customers to feel valued and appreciated, you must get their orders right! All too often, restaurants are fumbling on that basic principle. Perhaps they’re understaffed and struggling to keep up with incoming orders. Or employees haven’t been properly (and regularly) trained.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Although there are many reasons to celebrate and support the specialty coffee industry, it has received some criticism in recent years – most notably for being elitist and inaccessible. However, some may argue that in order for specialty coffee to truly remain “specialty”, it will always be somewhat exclusionary. This might specifically be the case for those who are unable to afford more expensive coffee or equipment, and lead eventually to their ostracisation.
I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. Since those early days as an apprentice and maybe even before as a 16-year-old dishwasher, I saw something special in restaurant life. Yes, life – since those who find that higher purpose will likely invest a significant amount of time in a restaurant kitchen, not because they must, but rather because they want to.
Shutterstock. As QR codes, app-based service, and robotic servers become more and more common, that makes the job tougher for the humans working alongside them This story was originally published on Civil Eats. In 2021, I worked in a restaurant that promoted itself as the future of dining. Diners would sit down and immediately download an app to browse the menu, place their order, and pay with a credit card, all on their phones.
By Indiana Lee, Contributor Nearly three-quarters (71%) of women in the restaurant industry note that they have been sexually harassed at work at least once during their time in the industry. This is incredibly disheartening considering it’s unlawful and, often, traumatic. Although women may be disproportionately affected, this applies to all genders.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
Restaurants have long depended on operational processes running like a well-oiled machine to keep service seamless for customers. The pressures have reached an apex as current labor challenges leave many restaurants with skeleton staffs. On a national scale, eating and drinking businesses remain about 750,000 jobs—or 6.1%—below their February 2020 pre-pandemic employment peak, and the quitting rate continues to outpace the hiring rate for restaurant employees, according to the U.S.
Restaurants are still suffering from a labor shortage – according to the National Restaurant Association , as of September 2022 “eating and drinking places [were] still 560,000 jobs (or 4.5%) below their pre-pandemic staffing levels – tops among all U.S. industries.” As a result, we’re seeing restaurants closing early or not able to open at all because they don’t have enough staff.
If you walked down Valencia Street in San Francisco and polled ten restaurants on how they managed tips , there's a good chance they would each say something different. There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. We invited four restaurateurs from diverse backgrounds to talk about their philosophies on tipping: Ksenia Adams - Tech Lead, Human Capital Systems @ Union Square Hospitality Group in NYC.
I have always loved the restaurant business. My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. There are, of course, restaurants and there are restaurants.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
The famous bowl and a roll. | Brent Hofacker/Shutterstock. “Bowl and a roll” Fridays have endeared countless school kids across the Heartland and Great Plains to the combo, which can appear baffling to diners who haven’t grown up with it When Adam Schneider first moved to Yoder, Kansas, from St. Louis and began working at Carriage Crossing Restaurant in 2000, he quickly fell in love with the restaurant’s made-from-scratch cinnamon rolls.
By Ellie Shippey, Contributor Getting involved in your local community is not only a great way to show your appreciation and do good in your neighborhood, but it can also boost business. When you support local vendors, businesses, charities, and individuals, you’ll have more people interested in supporting your restaurant versus out-of-state chains.
As labor costs soar and the labor shortage persists, it has never been more critical for operators to ensure their employees are being paid correctly and that morale is high. Inaccuracies in wage distribution, particularly in regards to tips, can not only cause legal issues for restaurants, but they can also alienate workers if they aren’t being paid properly—which can exacerbate labor woes even further.
From higher rankings to increasing your online reputation and brand visibility, Google reviews can boost your business for completely free. However, the term ‘get more Google reviews’ receives approximately 14,000 annual global searches, suggesting business owners and marketeers are struggling to find the secret to success. To help you out, here's what this SEO expert has to say.
Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
Tip credits are just another part of tipping that make restaurant employee compensation complex. They are a way for tipped employees to receive at least the minimum wage they are guaranteed with acknowledgment of gratuities' role in an employee's earnings. But taking an educated and careful approach to tip credits ensures that your hardworking team of waitstaff, bartenders, dishwashers, and cooks is compensated fairly ( improving employee retention ).
Yep, I know there are bruises and wounds to heal, any industry has their share. Certainly, there are issues and things to be addressed and fixed and there is little doubt that life has not always been fair and kind when it comes to kitchen work, but like so many other businesses and industries – the positive far outweighs those scars and wounds. Take the time to think about it: This is a profile of the restaurant business that gets lost in all the negative press. [] SECOND LARGEST EMPLOYER.
The Game 1 stolen base that should’ve earned me a free taco. | Bob Levey/Getty Images. The dizzyingly on-the-nose World Series promotion has sent me on a days-long quest to claim one measly free taco Sure, the Guardians are out of contention, but the World Series is here, and I’ve decided that I can totally justify becoming a bandwagon Phillies fan due to my husband’s mild allegiance to the team.
By Laura Kutch, Contributor People use their phones all the time when it comes to restaurants. They look up nearby places to eat, read reviews, scan QR codes to look at menus, order delivery — the list goes on. Why not use it to your advantage with SMS marketing? Best of all, customers like the idea too: 89% of people say they would rather text with a business than speak with them on the phone.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
221 
Let's personalize your content