7 Shifts
OCTOBER 30, 2019
Retaining employees is a major problem for the restaurant industry—with the annual employee turnover rate sitting at a staggering 73%, the average employee tenure is just one month and 26 days. Because employees come and go so quickly, it’s natural for restaurateurs to feel like they have to make quick hiring decisions to avoid lapses in service and quality.
Restaurant365
OCTOBER 29, 2019
Restaurant reports distill complicated restaurant data into informative snapshots about the financial health of your business. Beyond generic business reports, advanced restaurant reporting solutions provide a number of detailed, specific metrics that you should be tracking with your restaurant reporting to ensure you’re optimizing your food and labor spend and increasing your profit margin.
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Restaurant Technology Guys
OCTOBER 30, 2019
Restaurant inventory management may not sound like the most glamorous element of the business, but it’s certainly one of the most important. Here's how to avoid running out of crucial items. The post ‘Sorry, We’re Out of That’: Proper Restaurant Inventory Management appeared first on Restaurant Technology Guys.
Modern Restaurant Management
OCTOBER 29, 2019
We hear frequently how innovation is a mainstay for business survival and growth. Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons. So where is the first place we look for innovation? Usually it is product.
Advertiser: Paycor
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.
The Eat Restaurant
OCTOBER 31, 2019
So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual. A restaurant training manual (also referred to as restaurant employee handbook) lays the foundation for consistent results so that your staff is capable of delivering high-quality dining experiences whether they’re on the floor or in the kitchen.
Next Restaurants
OCTOBER 31, 2019
When hunger strikes, what’s the first thing people do to find a new restaurant? Take to their phones and devices to track down the hottest, highest rated restaurant nearby. As they scan reviews and browse your menu, they make a choice based on the strength, or weakness, of your online presence. In fact, 90% of people research a restaurant online before dining there , according to Upserve.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
NOVEMBER 1, 2019
Food porn. Chef mode. #Eeeeeats. These days, everyone is #eatingfortheinsta. No longer can we check, swipe, stalk or scroll without finding food in our social media feeds. Whether or not you’re personally active in social media, your restaurant cannot afford to avoid a social presence. Unfortunately, many struggle to find the time to gather the most effective and meaningful social content.
LevelUp
OCTOBER 31, 2019
Since 2014, online ordering has grown 300% faster than dine-in traffic. This growth in off-premise and takeout orders has increased production demands for restaurants nationwide. To keep up, restaurants have done everything from designating shelves for pick-up to reducing dine-in areas to make room for takeout foot traffic. . This explosive growth has also allowed restaurants to think creatively about how they can capture even more off-premise business.
Benchmarque
OCTOBER 27, 2019
If you have good bar staff, you have treasure. Front of house employees make your business what it is, and that goes two ways: they can harm your profits, or add to them. Which is why it’s so essential to choose the right people in this setting. Similarly, the hospitality job seeker will be carefully selecting their employer.
Culinary Cues
OCTOBER 31, 2019
There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength.
Advertiser: Paycor
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.
Modern Restaurant Management
OCTOBER 31, 2019
Restaurants are increasingly reliant on self-service technology to improve the customer experience. From handheld or desktop tablets used to collect payment to kiosks used for self-service ordering, technology allows restaurants to provide a variety of options to customers to enhance their visit. However, it is incumbent upon restaurants to provide an accessible and equal experience for all their customers when utilizing these new technologies.
Restaurant365
OCTOBER 31, 2019
Background. Kabob House was established in 2009 with a modest 600-square-foot restaurant in Yakima, Washington, and a commitment to offering delicious and health-conscious Mediterranean cuisine at a reasonable price. Patrons recommend starting with an appetizer like gourmet falafel cakes with homemade tzatziki, stuffed grape leaves, spanakopita, or baba ganoush.
Future Food
OCTOBER 29, 2019
Realities: An insider’s view of running a small “hospo” business. We, at Future Food, are employed to deliver best practice food and beverage service standards and to ensure that all businesses we work with are striving to push the bar higher. However, we also understand the challenges that small businesses are facing in the current landscape and we take a lot of this into consideration when setting realistic expectations and goals for our clients.
Open for Business
OCTOBER 29, 2019
When it comes to marketing, most restaurants have similar goals: to build their brands, fill their seats, and stay top of mind. How they achieve those goals is an entirely different matter – and doing so requires a clear understanding of the return on their investment. We get it: most of you didn’t get into the restaurant business because you love marketing.
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
OCTOBER 30, 2019
Finding the right general manager (GM) can be a challenging task, yet businesses that view investing in employees as an unnecessary expense often pay for it down the road. As a restaurant owner or operator, you understand the importance of finding the right GM. They are arguably the most important leaders in the restaurant industry, because they are the most closely connected to staff members and customers.
Restaurant365
OCTOBER 31, 2019
Background. Born and raised in Bologna, the food capital of Italy, Maurizio and Barbara Cocchi long dreamed of bringing the best Italian foods and cooking styles to the United States. In 2013, they made their dream a reality by founding Vitaly Caffé in Costa Mesa, California. At Vitaly, you can experience family, food and friendship as it happens around dining tables in Italian homes and restaurants.
Typsy
OCTOBER 29, 2019
Cold weather is quickly approaching - is your restaurant ready to change with the season? As the temperatures fall, consumers’ dining habits change. They crave different flavors and dine out less in favor of staying cozy at home. Winter is the perfect time to flip your menu and bring in delicious, heart-warming dishes to your restaurant to attract new diners and keep your sales up through the cold months.
Benchmarque
OCTOBER 31, 2019
Working in events: It can be an exciting side of the hospitality industry, with a myriad of roles available from casual front of house staff to event coordinators, planners, and managers. Before you consider a role or even a career in events, have a look at what you can expect in terms of technical skills, soft skills, what employers look for when hiring, and everything in between.
Advertiser: ZoomInfo
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.
Modern Restaurant Management
OCTOBER 31, 2019
If you are reading this article you are one of the brave. Strong enough to take the risk and I commend you!, You may find yourself second guessing things about your venture like location, vendor selection and finding quality employees. One overlooked aspect of owning a successful restaurant, or any business in today’s modern age is an effective online presence and a quality website.
Restaurant365
OCTOBER 31, 2019
Background. Zia Taqueria is an authentic Mexican taqueria with locations in Asheville, North Carolina, and Charleston, South Carolina. Chef Kevin Grant created the restaurant in 2008 as a culinary expression of the time he spent in Albuquerque, New Mexico, and the nearby Sandia Mountains. At Zia Taqueria, you can enjoy award-winning Mexican, Southwestern, and Tex-Mex cuisine made from fresh, all-natural ingredients in a lively café and cantina.
Sante
OCTOBER 26, 2019
Event date: November 13, 2019 (All day). Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts. The conference brings together industry professionals of all levels to discuss, develop, and lead the conversation on the business of wine.
Xtra Chef
OCTOBER 30, 2019
Explain your role at xtraCHEF. I work on the Customer Success team at xtraCHEF. We work directly with new customers to help them learn how to implement xtraCHEF through training calls, webinars and walkthroughs of the features. I also am involved in helping roll out and create documentation for the new features, like our new Inventory Module. What did you do before you came xtraCHEF?
Advertiser: Paycor
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.
Modern Restaurant Management
OCTOBER 30, 2019
Tips, tip credits and tip pools are staples in the restaurant industry. Restaurant employers utilize them daily. Earlier this month, the U.S. Department of Labor – the federal agency charged with enforcing the Fair Labor Standards Act (“FLSA”) – proposed a new Rule implementing certain provisions from recently enacted legislation amending the FLSA.
Cheetah
OCTOBER 29, 2019
Reading Time: 3 minutes. Today, in most industries, foodservice especially, marketing falls into two major categories – offline and online. You may not be an online marketing wizard, but there are simple things anyone can do to boost their online presence. There are three things every restaurant or bar owner should have if they want to increase brand awareness and attract both new and repeat customers.
Open for Business
OCTOBER 29, 2019
When it comes to marketing, most restaurants have similar goals: to build their brands, fill their seats, and stay top of mind. How they achieve those goals is an entirely different matter – and doing so requires a clear understanding of the return on their investment. We get it: most of you didn’t get into the restaurant business because you love marketing.
Restaurant365
OCTOBER 29, 2019
Background. On-Call Restaurant Accounting (OCRA) is an accounting and business consulting firm designed with the restaurateur in mind. Founded in 2009 in Denver, Colorado, OCRA now serves more than 215 restaurants in seventeen states and has plans for continued expansion. Throughout its growth, the firm has always made it a priority to deliver a premier level of service to its customers through meaningful relationships, technology advancements and strategic hires.
Advertiser: Paycor
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.
Modern Restaurant Management
NOVEMBER 1, 2019
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Krystal Eyes Refranchising. The Krystal Company plans to refranchise approximately 100-150 company-owned restaurants to well-capitalized multi-unit operators as part of its ongoing business and fleet revitalization.
Cheetah
OCTOBER 29, 2019
You Scratch My Back, I’ll Scratch Yours Nurturing long-term partnerships is one of the best things you can do for your restaurant business. Local partners, in particular, can improve the ROI of everyone involved, including yours, your partners and your investors. Working together and cross-promoting each other, both you and your partner can build a more sustainable and profitable business.
Open for Business
OCTOBER 29, 2019
When it comes to marketing, most restaurants have similar goals: to build their brands, fill their seats, and stay top of mind. How they achieve those goals is an entirely different matter – and doing so requires a clear understanding of the return on their investment. We get it: most of you didn’t get into the restaurant business because you love marketing.
Hot Schedules
OCTOBER 28, 2019
Blog. Offsetting Rising Labor Costs. With labor costs rising, see how menu and purchasing excellence can help your restaurant get ahead. Y our people are the face, heart, and soul of your restaurant. But rising labor costs can make turning a profit challenging. With higher minimum wage laws, increased competition for workers, and the rising cost of healthcare, it can be tough for restaurants to get — and stay — profitable.
Speaker: Jennifer Hill
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.
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