March, 2021

Why Culinary Programs Fail

Culinary Cues

There has never been a more important time for culinary schools than right now.

Cartvertising: How to Advertise in Your Local Grocery Store

Indoor Media

Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. You can think of these custom-designed, full-color advertising campaigns as small-scale billboards that turn your business into a local celebrity!

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Seven Traits of Successful Restaurant Owners and Managers

7 Shifts

Successful restaurant owners have many traits in common. They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead.

Chef Chat© – Nicholas Calias, CEC, WCEC, CCA

Sante

Chef Nick Calias has his own restaurant and also serves as Culinary Director for new of Boston's largest venue managers. Chef Chat March 2021 boston chef

2021 207

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.

20 Group Cohesion Strategies For Developing Teams At Work | GetSling

Sling

In today’s fast-paced, ever-changing business environment, implementing group cohesion strategies can mean the difference between success and failure. That’s because teamwork , cooperation, and unity are at the heart of all great teams.

2021 124

Bar Inventory: What is Pour Cost Percentage and How is it Calculated?

Sculpture Hospitality

Understanding your costs is vital for making informed business decisions. When it comes to owning or managing a bar, it’s likely you know just how important successful bar inventory systems and processes are for the profitability of your business. Bar Inventory

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4 Social Media Tools For Small Businesses

Indoor Media

This year, make it your goal to improve your small business’s online presence. For some, that will mean creating a website or claiming a business in google listings. For others, it may mean improving content and growing an already vast audience.

7 Restaurant Management Tools for Maximum Productivity

7 Shifts

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you.

Three steps to maximize c-store sales

Transact

According to a recent report from PDI and NACS on how COVID-19 affects consumer behavior, spending at convenience stores is continuing to grow. On a dollar basis, almost every category, including foodservice, saw an increase in YoY dollars. Is your c-store equipped to handle this continued demand?

Up and close with JP Then, founder of Slerp

Deliverect

In this interview JP Then, the founder of Slerp , an e-commerce platform and order management system for the UK hospitality sector, shares valuable tips and tricks for the modern omni-channel restaurant that wants to optimize their online sales channels.

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.

Bar Inventory Best Practices: How to Prevent Overpouring

Sculpture Hospitality

In our last blog , we discussed how liquor shrinkage (also known variance) can have a huge impact on the profitability of your bar. Bar Management Bar Inventory

CHEF – A PATH TO GREATNESS

Culinary Cues

The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed.

2021 253

How a Digital Workplace Supports Restaurants Through Disruption

Modern Restaurant Management

Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations.

2021 117

Coronavirus and Restaurants: A Year In Review

7 Shifts

A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization.

2021 124

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.

Must-Try Brunches in Washington, DC

Restaurant Clicks

Washington, D.C., may be best known for its history, monuments, and cherry blossoms in the Spring. Did you know that Washington, D.C. is also acknowledged among locals for the plethora of restaurants that offer brunch? Weekends are for brunch in the D.C.

2021 119

Does the ghost kitchen model suit your business?

Deliverect

Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery.

2021 99

Bar Inventory Management: How to Reduce Liquor Shrinkage

Sculpture Hospitality

Bar inventory management is a crucial aspect in understanding exactly how your business is performing compared to your key performance indicators (KPIs). The insights your bar gains from accurate inventory reports can help to drive up the profitability of your business.

CHEF OF THE COLD KITCHEN

Culinary Cues

We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”.

2021 247

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.

Sweet Lou’s Simplifies Hiring, Increases Qualified Job Candidates with Restaurant365 HIRE

Restaurant365

Background. Sweet Lou’s , a northern Idaho favorite known as “a family place,” has two locations — Sweet Lou’s Restaurant and Bar in Ponderay and Sweet Lou’s Restaurant and Tap House in downtown Coeur d’Alene.

5 Things Lenders Want to See in a Restaurant Business Plan

7 Shifts

Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital.

Going Mobile with Contactless ID for the Post-COVID Restaurant Experience

Modern Restaurant Management

What are ways that restaurants can build business safely and reopen their doors as the future emerges — even while COVID cases continue and vaccine distribution is happening?

Ghost Kitchens Are Taking Over the Foodservice Industry: Here’s What You Need to Know

Cheetah

Reading Time: 4 minutes. Stay tuned for the next chapter in our Ghost Kitchen 101 series! The restaurant industry is one of those most devastated by Covid-19.

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.

Your Complete Bar Inventory Management Glossary of Terms

Sculpture Hospitality

Managing a bar is complex. It requires the ability to manage your employees, understanding of the hospitality industry, expertise in creating products that your customers will enjoy and the skill to build an establishment that attracts new business. Bar Management Bar Inventory

THE DOG AND BUTTERFLY

Culinary Cues

Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you.

2021 245

How Will the $28.6 Billion Restaurant Revitalization Fund Affect Your Restaurant Business? Get the Details.

Restaurant365

The long-awaited restaurant relief has arrived as President Biden signs the $1.9 trillion American Rescue Plan, creating the $28.6 billion Restaurant Revitalization Fund (RRF).

Reset Your Marketing Strategy in 5 Minutes

Indoor Media

Everyone makes New Year’s Resolutions — so why wouldn’t your business? The New Year is a great opportunity to review the goals you set last year and evaluate whether they are still your main priority.

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.

Digital Solutions Keep Restaurant Doors Open

Modern Restaurant Management

Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world.

2021 138

Bay Area’s Favorite Vegan BBQ Black Owned Joint

Cheetah

Reading Time: 2 minutes. If you haven’t noticed, vegan is back. Big time. It’s not just the food, either. Vegan culture and plant-based diets are gaining ground in every aspect of life, from what we eat to what we wear to how we get around.

2021 111

FIFO Vs LIFO Vs WAC: What Restaurant Inventory Costing Method is Best?

Sculpture Hospitality

Restaurant inventory management is critical if you are to run a successful, and profitable, business. The financial health of your restaurant, and how profitable it is, largely depends on the goods held in your inventory. Restaurant Inventory

How Restaurants Are Evolving in 2021: New Business Models

7 Shifts

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change.

2021 78

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.