Sat.Jul 10, 2021 - Fri.Jul 16, 2021

A Guide to Yelp for Restaurant Owners

Indoor Media

Yelp is a great tool and a major annoyance for modern business owners, especially for restaurateurs. Long gone are the days when all a restaurant needed to do was set up shop, hope for a review in a local paper, some foot traffic, and word-of-mouth recommendation to drive business.

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15 Tips for Reducing Restaurant Food Waste


Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten.

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How to Calculate Food Cost Percentage

Restaurant Clicks

Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. It sets the tone of a business establishment and sets the most profitable prices.


Culinary Cues

Look around – they’re slowly, but surely coming back.

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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.

How to Open a Coffee Shop: The Ultimate Guide

7 Shifts

So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done.

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New Age Recruitment Marketing Channels for Today’s Competitive Restaurant Hires

Modern Restaurant Management

In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions.

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12 Best Chinese Food Restaurant Chains

Restaurant Clicks

Chinese food is the ultimate take-out food, its sweet, sour, tangy, and spicy sauces make marinating vegetables, meats, and seafood more perfect the longer it sits.

Danny Meyer on How to Hire the Right People For Your Restaurant

7 Shifts

How do the world's best restaurateurs hire their teams? We got a pretty good idea when we had the pleasure of hosting Danny Meyer in our office (virtually, of course!) for a fireside chat with 7shifts CEO, Jordan Boesch.

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Get These IT Essentials Right to Protect Customers’ User Experience

Modern Restaurant Management

The restaurant industry is roaring back into action as pandemic lockdowns wind down. That said, the processes that became norms during the pandemic, such as online ordering and contactless pickup, are here to stay for the convenience of hungry customers.

The New Sculpture Hospitality Dashboard for Inventory Management

Sculpture Hospitality

Are you struggling to gain complete visibility and control over your restaurant or bar’s inventory ? Bar Management Restaurant Inventory Bar Inventory

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.

?? Alto Adige Wines

A Wine Story

Alto Adige Wines. Alto Adige Wines. Alto Adige is one of Italy’s smallest wine regions. You may hear the German language here, or see a German surname. The reason is that for many years (at different times) the region was under Italian and German rule.

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How Restaurants Are Using Data and Analytics to Increase Profits

The Eat Restaurant

As digitization reshapes the functional and operational outlook of the restaurant industry, major independents and franchisees alike are clinging to data in the hope that it’ll help them succeed in this modern business landscape. Guest experience

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How to Invest for the Future When Profits are Down

Modern Restaurant Management

When six years of growth for the restaurant industry are wiped away in a year, it’s no surprise that the National Restaurant Association is saying that 2020 was the worst year for restaurants. With more vaccinations, restrictions are lifting and diners are returning in droves.

What is an Angel Shot and When to Order It

Restaurant Clicks

As lockdowns continue to lift across the country, excited patrons are returning to bars and restaurants, eager to find fun. However, for women who haven’t been in a bar recently, it’s important to never forget basic safety techniques. Enter the angel shot.

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.

Reduce Prep Work & Increase Profit Margins with Pre-Cut Foods


Reading Time: 3 minutes. In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one.

Why Customers Love Smaller Menus

Restaurant Engine

You’ll find offering your customers a smaller menu, they’ll order more because it’s easier to decide. When it comes to the restaurant menu , many restaurant owners tend to think bigger and longer is better.

Data and the Guest Experience (Podcast)

Modern Restaurant Management

The importance of restaurant data is the focus of this episode of The Main Course. Covering everything from revenue to insights on the waitlist, data can give important information about how a restaurant is performing and how they are improving the guest experience.

Everything You Need to Know About Hiring & Retaining Teenagers During the 2021 Labor Crisis

Rocket Fuel

Everything You Need to Know About Hiring & Retaining. Teenagers During the 2021 Labor Crisis. The post Everything You Need to Know About Hiring & Retaining Teenagers During the 2021 Labor Crisis appeared first on Delaget. Blog Operational efficiency

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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.

Mitigating Cost Price Inflation Via Supplier Management

Hot Schedules

Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation.

Where to Get the Comfort of Chinese Food in DC

Restaurant Clicks

Chinese food is often considered to be one of the greatest comfort foods, ever! We often associate grabbing takeout Chinese food on the way home from a long day of work, or to enjoy a low key night alongside loved ones, binge watching your favorite show. In Washington, D.C.,

Harnessing Data and Using Automation to Deliver a More Personalized Dining Experience

Modern Restaurant Management

Hold the pickles but double-up on mayo. Gluten-free buns, please. Supersize it – every time. We’ve entered an age where personalization is everything.

A Guide To Average Restaurant Revenue And Profit

BNG Point of Sale

Average Restaurant Revenue. In the year 2019, the average restaurant revenue for a new restaurant in the US was $111,860.70.

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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.

Forget Canning, and Get Yourself a Chinese Pickle Crock


The porcelain wonder uses a moat of saltwater to create a natural seal In the 1970s, archaeologists in China stumbled across the 2,000-year-old tomb of a noblewoman from the Han dynasty. Known as Lady Dai , she was surrounded by lavish clothes, jewelry, and the remnants of her last banquet.

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21 Asheville Breweries You Need to Visit

Restaurant Clicks

This quirky town nestled near the Smoky Mountains is known for mountain views, hiking, and fantastic craft beer—it’s a huge part of Asheville’s culture. Asheville residents are proud of their craft beer scene, and it’s something they enjoy and love sharing with visitors.

Leverage Incentives Programs to Overcome the Hiring Crisis

Modern Restaurant Management

As a multi-unit franchisee with 45 restaurants across seven brands, the uncertainty of the past year could have been unbearable.

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The elevation of F&B in the Hotel industry

Future Food

The Tasman Hobart The Tasman Signature Restaurant, celebrates Chef Massimo Mele’s heritage of traditional Italian cuisine with a local Tasmanian twist, making the most of the abundant local produce. Image via Trip Advisor.

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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.

Joni Doolin joins the Thoughts that Rock Podcast

Black Box Intelligence

Hosted by Brant Menswar and Jim Knight, Black Box Intelligence co-founder and workplace expert Joni Doolin shares a few Thoughts that Rock. Thought #1 – You Don’t Have to Have an Opinion.

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Cheetah Product Catalog – Now Available on your Browser


Reading Time: 2 minutes. Getting to know what Cheetah offers is getting even easier. Our new online product catalog is now live and showcases all of Cheetah’s products on our website, with high-res pictures and detailed descriptions.

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Pandemic Pivots Don’t Offset Restaurants’ Need to Manage Looming Risks

Modern Restaurant Management

The restaurant industry isn’t totally out of the coronavirus pandemic woods yet, but those that have survived this long have proved their resilience and agility in adapting to once-in-a-lifetime (hopefully) circumstances.

Best Boozy Bottomless Brunch Spots in San Francisco

Restaurant Clicks

San Francisco is one of the most amazing cities to visit. With tourists coming in from all over the world, it’s no surprise there are plenty of wonderful things to do and see. When exploring, however, people are bound to get pretty hungry.

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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.