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
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 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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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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.
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.
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.
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.
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.
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: 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.
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.
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.
Perfect Daily Grind
OCTOBER 31, 2019
Everything from almond milk to nut brownies can trigger severe reactions in allergy sufferers. If your coffee shop isn’t prepared for this, it could lead to expensive legal action or in the worst cases, someone losing their life. As a business owner, you’ll want to make sure you’re doing all you can to keep this from happening. Here are a few tips on how you and your staff can manage allergies and keep your customers safe.
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.
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
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.
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.
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.
Deliverect
OCTOBER 28, 2019
So you’ve decided to become part of the future of the food industry and start online delivery – congrats! But how to approach delivery to get the best results? What’s really important to customers? We’ll give you the rundown on what online food delivery customers value most to make sure you deliver the experience they’re looking for. Keep it quick & easy.
Advertiser: Paycor
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.
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.
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.
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.
The Wine Knitter
OCTOBER 26, 2019
Photo credit: Penny Weiss If you haven’t read Part One of this story, then it’s time to catch up to everyone before we continue our journey heading west in Franken. [link] Winzer Sommerach There are five wine cooperatives in the Franken wine region. And our first stop of the day was to the oldest cooperative, Winzer Sommerach, founded in 1901.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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