Restaurant365
MARCH 3, 2022
Spring Break is right around the corner! According to Vacasa’s 2022 Spring Travel Trend’s survey, one thing is clear: everyone needs a break this spring. The survey showed that: More than half (56%) of Americans are planning a trip this spring. 37% are planning to travel during spring break, specifically, which is an increase from the 29% who were traveling for Spring Break 2021.
Modern Restaurant Management
MARCH 4, 2022
A lot of people would assume that fraud in the restaurant industry doesn’t extend beyond dine-and-dashers and bad cheques, but those with experience in the industry, especially at the level of popular franchises and chains, will tell you that fraud is more common than most people recognize. The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization.
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Culinary Cues
MARCH 10, 2022
March 9 was National Dish Washer Day. I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate. I have long proclaimed that the dish washer was the most important position in the kitchen – even more important than the chef. If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present.
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7 Shifts
MARCH 25, 2022
Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. But how have they stacked up when it comes to sales and labor this year versus the same period in 2021?
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant365
MARCH 4, 2022
This article was written by Katie Fairchild, Senior Vice President of Marketing at Restaurant365 and featured in Hospitality Technology. Don’t leave it to chance that search engines will automatically return your website when a search is conducted. Search Engine Optimization, or SEO, is a great way to increase your revenue by growing your customer base with patrons who may not have otherwise found your restaurant. 92% of consumers will choose a business on the first page of local search results
Modern Restaurant Management
MARCH 15, 2022
The value of the cryptocurrency market almost tripled in 2021 , with digital currencies having the potential to achieve returns higher than the stock market. People use cryptocurrency for quick payments, anonymity, investments or to sidestep transaction fees charged by banks. As payments evolve, consumers adapt and restaurants must meet them there. Why the Crypto Craze?
ChowNow
MARCH 8, 2022
We know that saving money is the #1 concern for restaurant owners and managers everywhere. Facing notoriously low profit margins , it’s easy to shy away from the idea of selling your food for a smaller profit. In reality, running a promotion can not only help you stand out and be memorable, but it can give your customers an incentive to purchase more than they would have normally!
Culinary Cues
MARCH 4, 2022
I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. I also assume that, like me, you have entertained lofty ideas of your ability to “do it all over again” with the same energy as you did a few decades earlier. There is something about aging that we all want to resist – at least mentally.
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There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
7 Shifts
MARCH 23, 2022
Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. Problem : Manual scheduling processes that took too much time, siloed operations, and didn't resonate with a younger, tech-saavy workforce. Solution: Cloud-based scheduling software that brings together operations across 16 locations, keeps staff accountable, and gives them tools to increase efficiency.
Perfect Daily Grind
MARCH 30, 2022
Processing is a stage in coffee production which is necessary to prepare the beans for roasting, as well as having a significant impact on coffee freshness and flavour. In recent years, experimental processing methods which leverage the power of fermentation (such as anaerobic fermentation and carbonic maceration) have become increasingly common. However, there is still room for further innovation in coffee processing.
Next Restaurants
MARCH 8, 2022
By Ron Stefanski, Contributor. Although we live in an era of digital art, a lot of people still find appeal in hand-lettered chalkboard signs. We come across them every day inside restaurants or on sidewalks – these fun, charming, and rustic signs with funny quotes or mouthwatering menus that showcase a restaurant’s food style and make you stop dead in your tracks. .
Modern Restaurant Management
MARCH 1, 2022
The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors.
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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.
Sculpture Hospitality
MARCH 23, 2022
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
Culinary Cues
MARCH 26, 2022
Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them.
Aaron Allen & Associates
MARCH 3, 2022
Running a restaurant is hard work. There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. That’s where restaurant management software comes in. In this roundup, we will take a look at some of the best restaurant management software out there.
Sante
MARCH 29, 2022
Learn how AI can make your restaurant's digital ordering experience better than ever.
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.
EATER
MARCH 22, 2022
Illustration by Andy Bourne. Interest in the Toronto’s now-closed GarfieldEats and its owner Nathen Mazri endures like Garfield’s love of lasagna Toronto is a world-class food city, overflowing with top-quality dining options ranging from dim sum to curry-stuffed Caribbean roti. Yet ask me to name the city’s most memorable restaurant and I wouldn’t hesitate to offer a somewhat shameful answer: the now-defunct, lasagna-slinging GarfieldEats.
Modern Restaurant Management
MARCH 8, 2022
Bad reviews can come from anywhere and stay on the internet for thousands of potential customers to see. Some reviews point out small, one-off incidents and others touch on systematic problems. To help ease some of the frustration that follows receiving a negative review, look at it this way. All negative reviews hold valuable information about how your restaurant can improve.
Sculpture Hospitality
MARCH 15, 2022
Standard pours are what bars and restaurants typically serve to guests when alcoholic beverages are ordered, and by doing them right they can help boost your overall success.
Culinary Cues
MARCH 21, 2022
From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen. To the novice it may appear the cooks and chefs are plagued by OCD (Obsessive-Compulsive Disorder) but let me be clear: a kitchen without this level of organi
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
Cheetah
MARCH 8, 2022
Reading Time: 2 minutes. This month was full of inspiration! We sat down with some of the Bay Area’s leading black entrepreneurs, interviewed a couple business partners who are making a killing serving simple, wholesome and nutritious meals to their healthy customers, and also launched Cheetah’s Marketplace – essentially an online farmers’ market, where you have access to emerging local and craft food vendors.
Ken Burgin
MARCH 27, 2022
We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. It’s a big ask, especially when they may not have had training beyond hands-on experience with another chef.
EATER
MARCH 2, 2022
Alex Staniloff/Eater NY. Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Modern Restaurant Management
MARCH 7, 2022
For much of last year, private-equity groups didn’t participate in too many deals. They were still building an understanding of the post-pandemic economy and valuations, making it difficult to evaluate investment opportunities. Adding to direct pandemic-related concerns were the inflation of two of the industry’s largest costs: labor — up 13 percent over the past year — and supply chain costs, up more than 11 percent.
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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.
Sculpture Hospitality
MARCH 4, 2022
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
Culinary Cues
MARCH 7, 2022
It is something quite hard to explain – a fascination, a bit of fear, a desire, something to marvel at, and even something to try and control. It is at the core of what every cook does, the most essential ingredient, the key to releasing unlimited varieties of flavor, the one ingredient that determines a person’s ability to cook, the mysterious component that separates a kitchen from the rest of the world – heat.
Typsy
MARCH 28, 2022
What is the first thought that comes to mind when talking about an aggressive customer? The stereotype of a privileged person who demands proper service, screaming and shouting; without concern for the hospitality staff serving them. Working in the hospitality sector you will encounter customers who either talk directly to you or the manager or since the internet has made it possible, leave negative reviews affecting the business and your growth professionally.
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