Sat.Jul 27, 2019 - Fri.Aug 02, 2019

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5 Questions Your Restaurant Analytics Should Answer

Focus POS

Data analytics isn’t the most exciting part of the job. For many, it’s a time-consuming hassle. For those with innovative restaurant analytics software, it’s a breeze. Simple reporting software can give you a snapshot of the day, but restaurant analytics software can help you answer the big questions, such as: 1. What are the most popular entrées, appetizers, and desserts?

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Yes, (Guest) Chef: 3 Examples of Chef Collaborations That Worked

Open for Business

Check any restaurant’s event page and it’s likely you’ll see a chef collaboration event or even an event collaboration series. Though the idea of chef collaborations has taken off, the style and scope vary immensely depending on the restaurants and chefs involved. To get a sense of what makes a collaboration successful, we talked to three different restaurants to learn what works for them. .

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How Much & Why Do You Tip Your Barista?

Perfect Daily Grind

Depending on where you are and where you’re from, tipping can be something that you don’t think twice about or a slightly awkward and confusing social norm. Some of us throw our loose change into a jar whenever we order a pour over, whereas others are sure to leave at least 20% more than the price of a latte. Some customers don’t leave a tip unless the service is exemplary.

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How to Attract and Retain the Best Generation Z (iGen) Talent in the Hospitality Industry

Bar and Restaurant Coach

Welcome back to Part 2 of our 3-part series on Generation Z (aka iGen). Today we’re talking specifically to Baby Boomers, Gen X, and Millennials who (for the most part) will be hiring, training, and managing this new generation. Just to recap, the generations break down like this—again, we’re speaking in general terms here. Baby Boomers to Generation Z.

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Planning Your Restaurants Path to Profitability

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.

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How to Safely Store and Handle Seafood at Your Restaurant

360Training

From your experience working at a restaurant, you probably know that all food items need to be safely stored and handled. But seafood requires extra care. To ensure the safety of your customers and those working around you, there are a few things to keep in mind when storing and handling seafood. Top 2 factors that affect seafood perishability. All food is perishable.

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Promoting Your Bar or Restaurant Using Trivia Nights

Next Restaurants

So, you’ve got a great menu and the right atmosphere, but you’re still seeing a lull in business. What gives? Chances are that many people are unaware of how awesome you are or, if it’s nice outside, they’re making other plans. This begs the question How do I get people in my venue? One of the answers to that question is by hosting a Trivia Night. Trivia Nights are a great way to get people into your bar and keep them coming back week after week.

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6 Ways Technology Can Help Restaurant Operations

Harbor Touch

5.0. 01. In this day and age, it doesn’t matter what industry you’re in; there’s always available technology to streamline and make your processes efficient. Indeed, technology has continuously been changing the landscape in which we operate our businesses. The restaurant industry is no stranger to this. The most common example of the utilization of technology in restaurant operations is the fast-food bump bar where food can be prepared using production or an assembly line approach to maximize t

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How to Hold Managers Accountable (and Empower Them to Make the Right Decision)

Crunchtime

The best restaurant managers are given tools needed to both succeed and hold themselves accountable when they don't. Restaurant brands are only as successful as their individual locations. Without holding individual managers to the brand standards that guests come to expect, no restaurant can reach its full potential. But it is one thing to demand great performance from individual managers.

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Yes, (Guest) Chef: 3 Examples of Chef Collaborations That Worked

Open for Business

Check any restaurant’s event page and it’s likely you’ll see a chef collaboration event or even an event collaboration series. Though the idea of chef collaborations has taken off, the style and scope vary immensely depending on the restaurants and chefs involved. To get a sense of what makes a collaboration successful, we talked to three different restaurants to learn what works for them. .

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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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The Best Tech Upgrades And Software Investments For Small Businesses

Ordyx

For many small businesses, figuring out the best approach to finding new customers and keeping the current ones can be a stressful task that must be repeated again each day. ​Whether it’s through customer service, marketing, or making sure products and services are available to a wide range of clientele, getting your business into the hands of the right people can be a challenge that requires a lot of careful thought and budgeting.

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5 ways to better utilize your restaurant inventory software

Rocket Fuel

5 ways to better utilize your restaurant inventory software. The post 5 ways to better utilize your restaurant inventory software appeared first on Delaget.

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Japanese Green Tea Company at Portland Tea Festival 2019 – Part 2

T-Ching

Continued from Japanese Green Tea Company at Portland Tea Festival 2019 – Part 1. We were excited to be part of Portland Tea Festival (Tea Fest PDX) which was held on July 20th 2019 at World Forestry Center in Portland, Oregon. Here are some pictures we took during the event and my comments. PICTURES WITH TEA FRIENDS. I took pictures with some of my tea friends.

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Yes, (Guest) Chef: 3 Examples of Chef Collaborations That Worked

Open for Business

Check any restaurant’s event page and it’s likely you’ll see a chef collaboration event or even an event collaboration series. Though the idea of chef collaborations has taken off, the style and scope vary immensely depending on the restaurants and chefs involved. To get a sense of what makes a collaboration successful, we talked to three different restaurants to learn what works for them. .

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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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How to Set Up a Digital Menu Board for Your Bar or Restaurant

Evergreen

By Bryce Patterson Digital menu boards are a vital tool for modern bars and restaurants. Offering clear visibility, easy customization, and tons of resources for showcasing your social media and the community around your business, a digital menu […]. The post How to Set Up a Digital Menu Board for Your Bar or Restaurant appeared first on Evergreen.

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Summer Salads - The Joy of Feta

Sante

IMG_3245.jpg. Author(s): Stacey Sears. Teaser: With summer temperatures encouraging many restaurant and home chefs to reduce heat in the kitchen, no-cook meals like salads can provide welcome relief. With summer temperatures encouraging many restaurant and home chefs to reduce heat in the kitchen, no-cook meals like salads can provide welcome relief.

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How to be a good server: Top 10 server etiquette tips

Typsy

Did you know that there are almost three million waiters and waitresses in the United States alone? Anyone can be a server, but it takes a lot to stand out as one. Whether you’re new to the restaurant industry or just need to refresh your skills, follow these 10 serving tips to make a lasting impression on customers.

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Where Best to Invest Your Restaurant Working Capital

Restaurant Technology Guys

How to make use of any surplus restaurant working capital may be one of the most important decisions which you have to make as a business owner. The post Where Best to Invest Your Restaurant Working Capital appeared first on Restaurant Technology Guys.

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Top 5 Ways to Optimize Your Loyalty Strategy

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

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Japanese Green Tea Company at Portland Tea Festival 2019 – Part 1

T-Ching

We were excited to be part of Portland Tea Festival (Tea Fest PDX) which was held on July 20th 2019 at World Forestry Center in Portland, Oregon. Here are some pictures we took during the event and my comments. This was the first time we hosted a booth at Portland Tea Festival, so we are very excited for being part of it. Last year, we were too late to register as this event has very limited spots for the vendors; so I feel lucky to be able to have been part of them this year!

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Bonjour Bourgogne!

Sante

20190722_115417.jpg. Author(s): Penny Weiss. Teaser: One doesn't have to take out a bank loan to enjoy these terroir-driven wines from Bourgogne! Imagine grand châteaux, wine vineyards, limestone cliffs, intriguing caves, the Morvan National Park, Forest des Bertranges, picturesque rivers and canals, and you have arrived in Bourgogne, aka Burgundy.

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Chimac, Dublin | Chew The Fat Series 3, Episode 9

Gastro Gays

In this week’s episode of Chew The Fat – our podcast sponsored by Marks & Spencer, celebrating 40 years in Ireland! – we’re back in the big smoke, taking a table at one of Dublin’s… The post Chimac, Dublin | Chew The Fat Series 3, Episode 9 appeared first on GastroGays.

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4 Strategies to Increase Check Sizes this Summer

LevelUp

Mid-season slumps are common in the restaurant industry during seasons with extreme temperatures. During the summer, high spikes in heat keep your regulars indoors with their air conditioner, decreasing foot traffic to your business. While offering delivery can counteract the slip in sales, higher temperatures often encourage your customers to order lighter meals and smaller portions.

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2024 Restaurant Spending Trends to Stay Ahead of the Curve

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.

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Coming soon: Menu Items and Recipe Costing

Bevspot

We're always looking to be better for you. Take a look here at our most recent product updates!

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The Weekly Dozen - The Joy of Drinking

Sante

VIK.png. Author(s): Roger Morris. Teaser: Try any of these wines, and you will that each has a niche that is delightfully filled. Often we are thinking so much about the characteristics of wines that we forget the joy of just drinking all these marvelous creations. From an everyday Rioja white and an everyday Sicilian red to a fabulous Chilean red blend and a lively Sonoma Coast Chardonnay, these are wines that all offer a great deal, albeit at different levels.

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Sustainability: The art and science of reducing food packaging in all food service outlets

Future Food

Image via www.thelondoner.me. The art and science of reducing food packaging in all food service outlets. Single-use food & beverage packaging has always been a concern for the environment and with recent high profile campaigns seeking to ban single use plastics, governments are now looking to legislate in line with community expectations. The SA government looks set to be the first to draft legislation later this year banning certain single-use plastic products and intend to introduce into

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