Goliath Consulting
FEBRUARY 16, 2019
Each new year brings new trends. In the Food Service industry, 2019 is bringing in its own wave of fresh trends! The desire for convenience and the popularity of fast-casual dining remains important to diners in this new year. Time is an asset that everyone values, making it a major factor in consumer dining. To protect this asset, diners choose restaurants that serve quality food in an efficient manner.
Ken Burgin
FEBRUARY 21, 2019
It’s hard for us in our comfortable big cities to imagine what the people in Townsville (northern Australia) are going through after the massive floods and release of dam water. This inundated the town, and whole shopping centres and business areas are closed – some will never re-open. But aren’t they insured? The reality is that the level of insurance that could cover this type of flood risk is too expensive for most small operators, even if it is available.
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Ordyx
FEBRUARY 20, 2019
Restaurant owners face a lot of financial challenges, from thin profit margins to negative online reviews. But there’s one big financial threat restaurant owners aren’t thinking about: cyber-security. In 2018, Chili’s, Dunkin’ Donuts, and Panera were among the restaurants hit with data breaches, and recent data shows restaurants and hospitality businesses are the most common target of cyber attacks.
The Restaurant Expert
FEBRUARY 19, 2019
If you want to control labor cost in your restaurant, it’s time to tackle the full-time equivalent. (This has nothing to do with mandated health care.) What does it mean and why is it a valuable term to know to control labor cost? Watch this video or read below to learn how full time equivalents are used in restaurants and can help control labor cost.
Advertiser: Paycor
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
FEBRUARY 20, 2019
Having a restaurant or bar located next to your local public transit stop can create a perfect opportunity to draw in new customers , but you also need to understand your audience. Potential customers may be getting off on their last stop before heading home for the day or they might be rushing to work or to catch the next bus or train. That means that you will need to cater to both customers who are in a time crunch and those who may be able to sit down and enjoy a couple of drinks.
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Takeaway Solutions
FEBRUARY 17, 2019
Once you have your online ordering system is in place, the challenge can be to get regular customers to order online. Ordering online is convenient in a world where everyone is busy. It allows customers to enjoy your food in the luxury of their own homes. They pay as they order and only need worry about opening the door to take delivery of their delicious meal.
Wasserstrom
FEBRUARY 21, 2019
Lately, you can’t seem to escape the influence of the Netflix show “Tidying Up with Marie Kondo.” But what can you do to organize your commercial kitchen? While you may not be able to use the same “does it spark joy?” guideline that Kondo advocates, there are a ton of things you can do to […]. The post 6 Ways To Tidy Up Your Commercial Kitchen appeared first on The Official Wasserstrom Blog.
Aaron Allen & Associates
FEBRUARY 16, 2019
As one of the fastest-growing foodservice markets in the world, the Middle East has been a region of opportunity for many restaurant chains — both for companies based locally and others from around the world. Changing market conditions, nationalization programs and increasing costs, normalizing margins, and oftentimes weak comps are some of the challenges arising and presenting opportunities to re-assess portfolios, optimize performance, and turnaround or re-invigorate brands.
Ken Burgin
FEBRUARY 17, 2019
We want to be open with staff and involve them in decisions and success. And the team may feel like ‘family’, but there are some things the kids shouldn’t know about – personal and business! New managers can find it difficult to be discreet – do they need some guidance? Here’s my No-Go list – how does it compare with yours? Comments and examples very welcome… Pay Rates and Employee Perks.
Advertiser: Paycor
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.
The Restaurant Expert
FEBRUARY 21, 2019
You’ve heard portion controls cut food cost, but you’re not sure how to enforce them in the kitchen. Or maybe you’re not sure how to explain to your kitchen manager or chef that portion controls ensure food cost doesn’t get out of hand. Watch this video or read below to learn how to effectively use portion controls in your restaurant.
Harver Hospitality
FEBRUARY 21, 2019
A deep dive into what causes hospitality employees to leave prematurely. Learn how to tackle employee turnover in an efficient way!
Aaron Allen & Associates
FEBRUARY 22, 2019
Creating a compelling and modernized investment thesis requires superior intelligence and insights relative to understanding the landscape and how the consumer and competition are being reshaped, from the decline of casual dining to the rise of new formats. While other sectors have seen significant increases in productivity historically, improvements in the foodservice industry have been minimal over the last 30 years.
T-Ching
FEBRUARY 21, 2019
This subject comes up at the beginning of every year: What’s new in tea and what’s changing ( as in this World Tea News article covers ). Usually, that’s none of my concern; but a passing mention of reviewing trends made me wonder if the Google Trends review of what is searched matches up with what is seen as popular. . I first considered this sort of approach in January of 2014 when I wrote a post about the same theme back when I was new to blogging.
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.
Gastro Gays
FEBRUARY 22, 2019
In paid collaboration with Malmö Town Imagine leaving one country and landing into another where you then: take a train to a third country, disembark, take a brisk walk through a new city straight to… The post Stay Here: MJ’s Hotel, Malmö – “Your Urban Oasis” appeared first on GastroGays.
Notch
FEBRUARY 21, 2019
In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.
ForaFinancial
FEBRUARY 19, 2019
The post How to Make Your Menu Instagram Worthy appeared first on Fora Financial.
Takeaway Solutions
FEBRUARY 17, 2019
Every restaurant is constantly looking for new ways to increase profits and expand their customer base. You do it with marketing outreach, creating a presence on third-party platforms, community outreach, and of course improving your dining experience. One of the most effective ways to expand is to add an easy online menu/ordering system and delivery options for your customers.
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
ChowNow
FEBRUARY 19, 2019
On the surface, third-party marketplace online ordering platforms like Postmates, Grubhub, and Uber Eats may seem like a smart choice for your restaurant. After all, it pays to have online ordering , and these services can offer you a large audience of new customers. If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food.
Notch
FEBRUARY 21, 2019
In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.
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