Sat.Jun 08, 2024 - Fri.Jun 14, 2024

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Announcing our new report: What Restaurant Employees Want

7 Shifts

We’ve got some exciting news to share. Our annual restaurant industry report is here, and it’s all about employees. Aptly named “What Restaurant Employees Want,” this report is built from the insights of more than 1,500 active restaurant employees and uncovers what truly matters to them in their work environment. Every year, we see the same challenges crop up for restaurant operators : hiring and retaining top talent.

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CHEFS – MAINTAIN RELATIONSHIP WITH INGREDIENTS

Culinary Cues

Is our profession becoming a victim of circumstances? There is a deeper price to pay when looming issues like the labor shortage, rising costs of operation, an eroding passion for careers in the kitchen, and diminishing profits haunt our everyday operations. Of course, all these issues make it more difficult for restaurants to survive, but even deeper than that it pushes the restaurant experience into the category of commodity.

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Trending Sources

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A 10-Foot Mike Tyson Statue Helped One Restaurant Expand

Modern Restaurant Management

When Beverly Hills-based New York-style Mulberry Street Pizza had the opportunity to expand its brand presence in Las Vegas, owner Richard Palmer wanted to ensure that the 2,655-square-foot space at Resorts World could efficiently accommodate an influx of guests and still serve up some Vegas pizazz alongside the slices. To accomplish that, Palmer turned to JCJ Architecture to lead the effort to transform the small-footprint venue into a dining destination complete with an Instagram-friendly 10-f

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Restaurant Management: Your 10-Step Guide

Sculpture Hospitality

Congratulations! You're a restaurant owner – a total rockstar with a dream of serving up delicious food and making people happy. But between menu planning, counting restaurant inventory , keeping staff happy, and deciphering that mountain of health codes, you might feel like your brain is about to explode.

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HR in 2025: Insights & Predictions

What type of worker is most engaged—hybrid, remote, or onsite? What are the drivers of effective leadership? What does the C-suite think HR is most responsible for? And why is a wave of HR resignations more likely in the next 12 months? Get our annual survey report to find out: The #1 challenge of recruiting & hiring Why remote teams are struggling What are the drivers of effective (and ineffective) leadership And lots more!

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Understanding Restaurant Profit Margins: A Clear Path to Success

ChowNow

Running a restaurant is a balancing act of managing expenses and maximizing revenue. On average, the profit margin for a restaurant is 5% , though this can vary significantly depending on the type of restaurant and its location. Understanding and optimizing these margins is crucial for long-term success. In this article, we’ll explore how to calculate your restaurant profit margin, what affects it, and practical strategies to improve it.

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How Landry’s Consolidated Training Across 60+ Concepts to Drive 95%+ Completion Rates

Crunchtime

Landry’s is a worldwide leader in innovative dining, family-friendly entertainment destinations, iconic casinos, and award-winning hospitality destinations. With concepts ranging from Golden Nugget casinos to the NBA’s Houston Rockets, Landry’s represents 60+ brands and operates 600+ dining establishments.

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10 Strategies to Combat Rising Food Costs in Your Restaurant

TastyIgniter

Facing rising food costs in your restaurant? Discover ten effective strategies to manage expenses, from daily number reviews and accurate inventory forecasting to creative menu design and staff engagement. Learn how to streamline operations, reduce waste, and maintain profitability in a competitive market.

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Step Inside the Cool New Modern Wine Bar

EATER

As bafflingly flexible as they are unmistakably distinct, these spaces have managed to recapture the anything-goes romance of simply “going out.

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The Secret Sauce of Success – Owning Customer Data

Modern Restaurant Management

The restaurant industry is changing fast, moving towards using data to truly understand customer preferences and behaviors. The transition from a traditional service model to a knowledge-powered approach is not just an opportunity; it's a necessity for survival and success in the digital age. The big change in the restaurant business is now about more than just serving food; it's about offering a personalized experience that matches exactly what customers want and expect.

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What Is Modern Operations Execution and How Has it Changed the Way Restaurant Teams Work?

Crunchtime

It’s time to take a good, hard look at how multi-location restaurants work today—the time lost, forgotten work, wasted materials, and missed communication—versus the potential of how it could be. Traditional tools and techniques, like laminated checklists, coffee-stained documents, and back-office binders, simply no longer cut it.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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How to Train Young Restaurant Workers for On-the-Job Safety

Wasserstrom

As more young workers enter professional kitchens this summer, it’s important to consider their aptitude for safety. Statistically, the young people who suffer the most work-related injuries are from the restaurant industry. And in the fast food segment, that number rises even higher. Why Do Teens Require Special Safety Training? It’s ethically imperative that […] The post How to Train Young Restaurant Workers for On-the-Job Safety appeared first on The Official Wasserstrom Blog.

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Sorry, Manhattan. The James Beard Award spotlight has turned to America's smaller towns.

Restaurant Business

The 2024 awards ceremony celebrated the diversity of the restaurant industry, from Appalachian-inspired cuisine in West Virginia, to Senegalese food in New Orleans and a Japanese baker in Portland, Maine.

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Is Your Restaurant Business Thriving?

Modern Restaurant Management

Have you completed a small business checkup at your restaurant lately? If not, you might be overlooking ways to improve your eatery’s financial health and learn to thrive in this challenging economic climate. Full tables, employees earning solid tips, shifts being fully staffed and the restaurant having the ability to source quality provisions at reasonable prices and dependable delivery times, are among the signs the business is thriving, according to Ben Johnston, COO of Kapitus.

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10 Strategies to Combat Rising Labor Costs in Your Restaurant

TastyIgniter

Facing rising labor costs in your restaurant? Discover ten effective strategies to manage expenses, from training managers and utilizing scheduling software to cross-training employees and offering flexible scheduling. Learn how to optimize operations and maintain profitability.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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236. Restaurant Technology Guys Podcast Ep. 236 – Embracing Technology in the Fast-Casual Space: A Deep Dive with Bobby’s Burgers

Restaurant Technology Guys

In the rapidly evolving world of fast-casual dining, embracing technology is no longer a choice—it’s a necessity. This sentiment rings especially true in our latest conversation on the Restaurant Technology Guys podcast, where we were thrilled to host Patric Knapp, Vice President of Operations at Bobby’s Burgers by Bobby Flay. The Vision Behind Bobby’s Burgers Bobby’s Burgers is not just another name in the crowded burger marketplace.

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6 Kelebihan Beralih ke Pembayaran Tanpa Tunai Menggunakan Sistem POS

Slurp!

Pembayaran Tanpa Tunai atau “Cashless” telah menjadi pilihan Masyarakat pada masa kini dalam pelbagai urusan perniagaan termasuk F&B. Di samping ia memberikan pilihan yang lebih fleksibel untuk pelanggan melakukan transaksi, Penggunaan Pembayaran Tanpa Tunai ini juga lebih efisien berbanding penggunaan tunai kerana tidak perlu membawa wang tunai atau perlu mengeluarkan wang di bank.

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What Restaurant Employees Want

Modern Restaurant Management

Restaurant operators have a variety of opportunities to improve their staff experience, according to What Restaurant Employees Want, a state-of-the-industry report from 7shifts. The research details what matters most to industry workers and what operators can do to provide an excellent staff experience. Among the highlights: Restaurant employees crave recognition and feedback.

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A Brazilian TGI Fridays operator declares bankruptcy

Restaurant Business

SouthRock Capital, which had also operated Starbucks and Subway units, filed for Chapter 15 bankruptcy in Texas to protect its rights to the casual-dining restaurant chain.

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Planning Your Restaurant's 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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Order with Google for Restaurants: How to Get Started

ChowNow

In today’s competitive restaurant landscape, your online presence is more than just a digital storefront; it’s your direct line to hungry customers eager to place a takeout order, make a reservation, or discover their next favorite local dining spot. Because 62% of diners discover restaurants through Google local search , a strong Google presence is essential to attract new customers and drive sales.

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How To Conduct a Restaurant Market Analysis

The Eat Restaurant

Expanding your restaurant requires planning and market research is part of that planning. A market analysis helps you find the best places to expand and manage your real estate. By looking at demand, feasibility, and potential challenges you can make informed decisions that will drive your restaurant’s success.

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A Slice of America

Modern Restaurant Management

Fantini's New Haven Style Apizza and its owner, Jimmy Fantin, will be featured in "A Slice of America: Charred in the Florida Sun" premiering Thursday, July 11 at 7 pm at the Lyric Theatre in Stuart, FL. Directed by Gorman Bechard, known for his acclaimed documentary "Pizza A Love Story," and hosted by pizza historian Colin M. Caplan, this film explores the rich history of New Haven-style pizza and Fantin's unwavering passion for perfection.

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Tijuana Flats hires turnaround pro James Greco as CEO

Restaurant Business

Greco, former CEO of Bruegger's and Sbarro, steps in as the fast-casual Tex-Mex chain navigates bankruptcy under new ownership.

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How to Design a People-First Benefits Package for Your Unique Team

Benefits are central to any HR strategy. A strong benefits package attracts top talent, boosts engagement, and retains top performers.

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How to increase restaurant revenue with online ordering (OLO) kitchens

Clover - Restaurants

Among these is the migration away from third-party ordering apps, as 71% of customers prefer a restaurant’s own website or app due to the personalization , cost efficiency, and convenience they offer. This data suggests that restaurants not only need to prioritize offering online ordering options directly through their own platforms, but also highlights a major opportunity to strategically shift operations to support the demand.

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Emerging Restaurant Chains Are Vacuuming Traffic From Established Chains…

Aaron Allen & Associates

*Originally Published in the Aaron Allen & Associates Newsletter on 06/03/2024 The 50 fastest-growing emerging restaurant chains expanded their sales by a median of 35% year-over-year (in 2022). This growth rate has remained consistent through the years for fast-growing concepts with sales between $20m-$60m. The competition between these fast-growing emerging restaurant chains and large established chains resembles a lot of competition between an oil tanker and a speed boat.

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Top 4 Features to Prepare Your Staff for A Busy Summer Season

Squirrel Systems

During the summer, hospitality operators often see a surge in guests, necessitating efficient handling of seasonal staffing and turnover. Here are four useful features that will help your staff be more productive this summer: Communications Center: Keep everyone in the Loop The Communication Center is your digital hub, keeping management and staff connected.

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How Michigan restaurants beat back a minimum-wage ballot measure

Restaurant Business

Working Lunch: Justin Winslow, CEO of the Michigan Restaurant and Lodging Association, joins the podcast to talk about his group’s successful fight against a state ballot initiative.

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How to Build the Ideal HR Team

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.

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As Expected, Sabrina Carpenter’s ‘Espresso’ Food Collab Is Here

EATER

Sabrina Carpenter performing at Governor’s Ball, where Van Leeuwen set up an ice cream truck to preview the new “Espresso” flavor. | Nina Westervelt/Billboard/Getty Images Surprisingly, it’s not with a coffee company It was really only a matter of time until Sabrina Carpenter’s summer banger “Espresso” begat a food and beverage collab. Frankly, we were taking bets.

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8 strategies for managing costs across multi-unit restaurants with an RMS

Margin Edge

MarginEdge | 8 ways a restaurant management system can help multi-unit and multi-location restaurants increase margins and profitability.

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ODE TO A CULINARY GRADUATE

Culinary Cues

To every graduate of a culinary program – the world is now your oyster. You are in control so don’t waste the opportunity to be someone special, to make a difference, to find happiness and fulfillment, and build a future to be proud of. You have invested some time and effort to get where you are, but there is so much more work ahead. You have a foundation to build on and many choices to make as you construct the future.

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Trend or fad? These restaurant currents could go either way

Restaurant Business

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?

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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