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Repairs can be a huge (and unnecessary) weight on restaurant operators’ shoulders, distracting them from what matters most – providing their guests with a great experience. Whether you’re an owner, director of operations, or general manager, spending time on repairs and maintenance means you aren’t focused on your restaurant’s highest priorities, like increasing covers, training staff, and providing a memorable front-of-house experience.
Today’s restaurateurs are lucky — gone are the days of massive spending to advertise their offerings to draw in new customers. Instead, many eateries rely solely on the power of social media to pique hungry people’s interest. And, for the most part, using social media as a way to advertise is free. Of course, this method only works if you know how to post and share so viewers will want — or feel like they have — to visit your establishment.
When you’re looking for ways to attract and keep customers while increasing your revenue, the best place to start is implementing a customer loyalty and rewards program. Consumers want to feel a sense of personal connection with their favorite businesses and brands, and loyalty programs foster this relationship. Here are some tips for creating the most effective loyalty and rewards program for your restaurant: 1.
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.
In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data. your accounting program holds all your financial data. your inventory app holds all your inventory data. etc, etc. While some systems claim to do everything, the truth is most try to do it all, but the delivered results are average at best, and poor most often.
Positioning Your Shopping Centre’s Food & Hospitality For The Future. Mall Developer’s Recipe For Success – The Key Ingredients? FOOD, HOSPITALITY, ENTERTAINMENT & BEAUTIFUL SPACES! Shopping Centres are Living Centres, around the world. As Shopping centres are changing rapidly, food and hospitality is central to the business case, physical environments are crucial in creating the Centre’s Point of Difference (P.O.D.).
For many of us, it’s hard to remember the last time we paid for a meal using cash. We are slowly but surely moving towards a cashless society. This is evident in the way we make routine dining purchases. Research by TSYS reveals that 40% of Americans pay with credit cards, 35% with debit cards, and 11% with cash. Interestingly, of the Americans between the ages of 25-34, only 5% pay with cash.
For many of us, it’s hard to remember the last time we paid for a meal using cash. We are slowly but surely moving towards a cashless society. This is evident in the way we make routine dining purchases. Research by TSYS reveals that 40% of Americans pay with credit cards, 35% with debit cards, and 11% with cash. Interestingly, of the Americans between the ages of 25-34, only 5% pay with cash.
Tom Gamble of Gamble Family Vineyards. 3 Secrets of Gamble Family Vineyards. Gamble Family Vineyards is exceptional. You will find many excellent wineries in the Napa Valley. Almost every winery today offers fabulous tours and tastings. And almost every winery features excellent wine. Yet when you visit a winery, you are not really in the position to understand the “secrets” behind the glitzy label and the showy winery facade.
Marketing to Millennials! Oh, it’s tough to impress them, especially when it’s about restaurant marketing. What do they want? How to mesmerize these minds and titillate their senses? Needless to say, these are some of the disturbing thoughts that have engulfed every marketer’s mind today. Marketing is an art and if done correctly you are […]. The post How To Get The Millennials To Visit Your Restaurant On A Regular Basis appeared first on Restaurant & Retail POS Software - Restaurant M
Not everyone builds a bar from scratch. If you’re in the market to buy a bar that’s already been built, you need to know what to look for to improve your odds of a successful start in this business.
Does your bar or restaurant operation have an inventory program or an ordering program? Yes! There are vast differences between the two. Often, people believe they are running an inventory program, or consider both practices one and the same. But, one will get your variance (or loss) down to less than 3%, the other, on average, will keep you between 15 – 20%.
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.
Food Halls - I'm here for the Experience ! Food Halls are not just food courts in different guise. They are new food destinations that are exciting consumers around the world by putting food, design and experience first. These new dining meccas are all about hospitality - built on a strategy of the structure of traditional food courts and the success of Eataly and the great food markets of the world.
It’s an all-too-familiar (and frustrating) scenario for restaurants: customers browse the website, place orders in their shopping carts — and then vanish without completing the sale. Multiple studies have shown the average shopping cart abandonment rate is around 70%. While some shoppers do return later to finish their transactions, the rest represent a significant amount of lost potential revenue.
A restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This restaurant management plan is a tool that translates ideas (I should or I’ll try to) into action (I am). This helps solidify your commitment to turning your restaurant into a profitable and smooth-running operation.
Kitchen display system is an informing and ordering system. Restaurants today are constantly updating their technology to meet the rising consumer demand. It is not only about providing free Wi-Fi, online order and table kiosks but to ensure a seamless operation, the role of a kitchen display system is unparalleled. A kitchen monitor system in […].
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.
By Bryce Patterson Millennials (those in their mid-20’s to late-30’s) and Gen Zs (those as old as 24) are a huge part of the market for any bar or restaurant, but attracting a young clientele takes a unique […]. The post How a Digital Menu Board Can Attract Millennials and Gen Zs and Grow Your Profits appeared first on Evergreen.
Don’t think of a boring binder full of legal language. Instead, imagine the culture you want to create in your restaurant. Then, write down all the ways you and your team are going to build that culture, together. That is your employee handbook. At least, that’s how it should read if you break out of the cookie cutter template and craft something that you and your team will enjoy and actually use.
Tom Gamble of Gamble Family Vineyards. 3 Powerful Secrets: Gamble Family Vineyards. Gamble Family Winery is one of the most powerful wineries in the Napa Valley. The reason is the high quality of Gamble Wine. The Gamble Family has been farming here for for many decades. The family;s Gamble Vineyards are among the best in the valley. Yet when you visit a winery, you are not really in the position to understand the “secrets” behind the glitzy label and the showy winery facade.
Blog. Five Ways to Reduce Waste. Go Green! Take these five steps to reduce your impact on the planet, and boost your bottom line. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. This results in an enormous environmental impact, and a big dent to profit margins. All that waste adds up. In fact, the restaurant industry throws away $25 billion worth of food every year.
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.
Let’s be honest for a moment. Painfully honest. Sometimes, despite your best efforts, a customer’s experience is going to be less than stellar. In some cases, you won’t even know about it because they may not say a word, choosing instead to simply buy their next meal elsewhere. And while they may not tell you, according to Lee Resources International, a globally known business strategy leader, on average, a single unhappy customer will tell as many as sixteen other people about their unpleasant
Move beyond the tag of being just an eatery. Make your restaurant a favorite place for the connoisseurs of good food who love to have good times alongside. Give them experiences that they can never forget and come back to your place again and again. The concept of restaurant entertainment is not new. We have […]. The post 9 Restaurant Entertainment Ideas to Create Frenzy appeared first on Restaurant & Retail POS Software - Restaurant Management Software | Blog.
Restaurants and bars attract workers who are great at solving problems on the fly. It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. It can be full restaurant management software or a simple par inventory sheet , but the most important tip for managing inventory is to manage inventory.
City Works Schaumburg recently opened in our own ‘backyard’ and finally gives us our first City Works location in Illinois. Being so close to several of our other locations and our Home Office in Chicago, we were able to pull from our existing talent pool and saw one of our strongest openings to date. Schaumburg opened to the public on Monday, February 25th 2019 , and is located near Woodfield Mall, neighbor to the Hyatt Regency hotel and many local hot spots.
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.
You’ve been to the grocery store, right? And every single time you check out you get a receipt. So how does that increase profits for your restaurant? Have you ever flipped it over and looked at the back? We bet you have, and if you’re like most people, you’ve even clipped a coupon or two from that grocery store receipt. Coupon receipt advertising is a low-cost and well-proven advertising method.
A pre-shift meeting can improve communication and profits in your restaurant? How? Allow me to explain through example. Running a restaurant can often feel like you are in high school. Remember high school and all the drama? There was a lot of talking behind people’s backs, spreading rumors and trashing people for no reason. High school is great training ground for learning all about reputation management when we have to go around educating everyone about what is and isn’t true about us, repairi
If you’re in the restaurant business, you know there’s simply no substitute for excellent customer service. Great customer service produces customer loyalty and fans happy to spread the word about your business. That’s as true of the restaurant business as it is of any industry. Technology and an ever-increasing customer demand for convenience and outstanding customer service have led to the creation of innovative new ways designed to help restaurateurs keep up with that demand
Restaurants with free wi-fi is a norm today. So, is your restaurant ready to join the league? The digital world has taken everybody in its embrace right now. People from all walks of life want to stay within the realm of the online network. If you are one of those who offers fastest wi-fi facility, […]. The post The Pros and Cons of Restaurants with Free Wi-Fi appeared first on Restaurant & Retail POS Software - Restaurant Management Software | Blog.
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.
As you know, it’s all about cleanliness in the foodservice industry. Or is it? Isn’t a clean utensil the same as a sanitized utensil? They’re both germ-free, right? To understand the difference between cleaning and sanitizing—and why it’s important to both clean and sanitize—let’s start with food-contact surfaces. Anything that touches food is a food-contact surface: knives, pots, counters, containers, dishes, and even your hands.
At Bottleneck, we look for ways that we can to do our part to better the planet. Some of our environmentally conscious practices include only serving water and straws upon request, minimizing waste with our draft systems for both beer and wine , hosting charity events with each new restaurant opening, and volunteering throughout the year to help world hunger.
Don’t think of a boring binder full of legal language. Instead, imagine the culture you want to create in your restaurant. Then, write down all the ways you and your team are going to build that culture, together. That is your employee handbook. At least, that’s how it should read if you break out of the cookie cutter template and craft something that you and your team will enjoy and actually use.
As coaches and consultants who work directly with the owner of a restaurant, we often run into a large roadblock. This roadblock can often stop the process of implementing systems, stall the process of making more money and often derail the restaurant into failure. What does this roadblock look like? YOU! The independent restaurant owner. Ok, maybe not you.
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.
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