Sat.May 11, 2024 - Fri.May 17, 2024

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Restaurant Menu Development – What is It and How can It Increase Profits?

The Restaurant Group

Crafting a Profit-Driven Menu: Expert Tips From TRG Restaurant Consultants Optimizing your restaurant menu helps with your profitability if done right. As a crucial part of your success, TRG Consulting can help you craft a strategic profit-driven menu. We provide analysis and menu creation services that don’t simply showcase your food offerings but also boost your bottom line.

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Will Dynamic Pricing Hit the Menus?

Wasserstrom

The restaurant industry is abuzz with a concept borrowed from other sectors: dynamic pricing. This strategy involves adjusting menu prices based on factors like time of day, customer demand, and even weather. While not entirely new, technology and consumer interest are creating a potential tipping point for its widespread adoption. Dynamic Pricing in the News […] The post Will Dynamic Pricing Hit the Menus?

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What Guests Want from the QSR Experience

Modern Restaurant Management

Sixty one percent of diners would leave a drive-thru line with five or more cars in front of them, according to a survey on QSR ordering preferences from Xenial. Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant.

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Survey by SpotOn Reveals Restaurant Workers and Consumers Aren’t So Far Apart on Tip Culture

SpotOn

One-third of tipped restaurant workers report no change in their tips over the last year A majority of tipped workers still expect the standard 15% - 20% tip  Technology is providing a solution for improved guest experience and enabling tipped workers to take home more pay SAN FRANCISCO, Calif., May 13, 2024 — The emergence of preset tip amounts and requests for tips in spaces outside the hospitality industry has some Americans feeling burnt out from the concept of tipping altogether

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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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Creating a restaurant website: Why it matters and how to nail it

Open for Business

Menus can be refreshed and hospitality can be fine-tuned, but your restaurant’s success ultimately boils down to discoverability. Diners are doing more research than ever and a restaurant website is a critical touchpoint of the guest experience. Creating a digital extension of your brand gives you the opportunity to start winning over guests before they reach the table.

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How To Improve Your Restaurant Excellence - Front & Back of House Mastery

TastyIgniter

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations. Key strategies include training FOH staff in hospitality and SOPs, leveraging technology to streamline processes, optimizing seating and wait times, fostering transparency within the BOH team, and implementing a reward system to incentivize excellence.

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What is the Average Restaurant Profit Per Month?

Sculpture Hospitality

Running a restaurant is both an art and a science. While creating delicious menu items and delighting customers might be your true driving factor for owning your business, understanding its financial health is equally as important.

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Yelp Waitlist vs Eat App Waitlist

The Eat Restaurant

During busy evenings at your restaurant, stress levels can run high. But, the last thing you should do is drop the ball on guests waiting outside. This is where a reliable waitlist system comes in.

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How to open a restaurant in California

Clover - Restaurants

Because starting a restaurant in California can require a lot of time, passion, and budget, we’ve prepared this opening a restaurant in California checklist on how to help successfully open a restaurant in the country’s golden state. 1. Determine the concept of your restaurant There are over 68,000 restaurants in California, so it’s incredibly important to determine a unique concept that could help you stand out.

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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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Keeping Up with Diners’ Expectations Amid Rising Prices

Modern Restaurant Management

Tastes and preferences constantly change as trends come and go, keeping the restaurant industry on its toes. But two non-negotiables have remained strong for diners: convenience and loyalty. With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.

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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  From crafting a summer menu that celebrates seasonal ingredients to offering cool beverages can enhance customer loyalty, adapting to the busy season with innovative menu ideas and online ordering can set your restaurant apart.

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The Shift Where Everything Broke—the Fryer, the Cooler, AND the Law

Crunchtime

It was a typical bustling Friday rush. However, during this particular shift, chaos unfolded that would test the resolve of the staff and reveal unexpected compliance issues. As general manager (GM), I can’t say I didn’t see this coming. In fact, I tried to signal the alarm to leadership many times, along with my team, who often felt their feedback fell on deaf ears.

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4 On 4 Off Schedule: What It Is and How It Works

Sling

Scheduling can be demanding, especially for a business that requires 24/7 attention. It’s a delicate balance: You must ensure your business needs are met while also keeping your employees’ well-being top of mind. A 4 on 4 off schedule might just be the solution. In this article, we’ll walk you through what a 4 on 4 off schedule is, how it works, and its pros and cons.

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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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ESOPs and Sustainable Restaurant Culture

Modern Restaurant Management

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Cucci also wanted to create a sustainable culture for his employees and implemented a self-funded 100-percent employee stock ownership plan (ESOP) so his 325-plus Edible Beats employees will now share in the long-term financi

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Burger King is now its own biggest operator, for now

Restaurant Business

The fast-food chain has completed its acquisition of Carrols Restaurant Group, its largest franchisee. The deal will help the brand speed remodels and change its model of franchisee ownership.

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The Hottest Cookbook Ingredient Right Now? Bodies, Bodies, Bodies.

EATER

Getty Images Why do so many cookbooks these days include shots of bare skin? A version of this post originally appeared in the May 12, 2024 , installment of Dining In With Eater at Home , a newsletter highlighting the people, products, and trends inspiring how we cook now. Subscribe now. By the time that Le Sud , the third cookbook from the Paris-based recipe developer and food stylist Rebekah Peppler, hit shelves at the end of April, I’d already spent months living vicariously through its digit

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Streamline Your Menu for Success

Wasserstrom

Running a profitable restaurant is a challenge in the best of times, let alone in the 2020s. To make do, many restaurants are saving money by shaving down their menu. However, blindly slashing dishes isn’t the best solution. To help your restaurant increase profit margins, we present a strategic approach for streamlining menus and ingredient […] The post Streamline Your Menu for Success appeared first on The Official Wasserstrom Blog.

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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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What Guests Want from QSR Experience

Modern Restaurant Management

Sixty one percent of diners would leave a drive-thru line with five or more cars in front of them, according to a survey on QSR ordering preferences from Xenial. Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant.

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Even Keith Lee agrees Chipotle has a portion-size problem

Restaurant Business

Rants about Chipotle's portion shrinkage are viral on TikTok, but the fast-casual chain insists nothing has changed and guests can just ask for more.

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How Barbs B Q Pairs Mom’s Green Spaghett With Perfect Brisket

EATER

From the meats to the sides, pitmaster Chuck Charnichart guarantees an “explosion of flavor” at her Lockhart, Texas barbecue joint In the Texas Hill Country, barbecue is the stuff of legends. You have likely heard of Lockhart, the tiny town that is, officially, the state’s barbecue capital. And for decades, the scene was ruled by just a few smoke-stained joints — Smitty’s, Black’s, and Kreuz Market are among the most iconic — but now Barbs B Q, a restaurant helmed by 25-year-old pitmaster Chuck

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The Future of Fast Dining: What’s Next for Counter Service Restaurants?

The Rail

By Jose Chavez, Contributor Our culture today, more than ever before, is characterized by speed. As a result, the demand for quick and convenient dining options has been met. Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. I've witnessed how these establishments cater to our efficiency needs throughout the years without sacrificing our taste buds.

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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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Restaurant SEO – A Weekly Checklist

Modern Restaurant Management

On average, restaurant SEO campaigns can see a 500 percent ROI after three years , so there’s massive potential for you to use SEO to grow your restaurant. This article will walk you through a weekly restaurant SEO checklist that you can follow to improve sales in three months. From there, you can grow more if you continue to work on this stuff. 1.

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Fat Brands files confidentially to take Twin Peaks public

Restaurant Business

The multi-concept restaurant operator said it would also like its Smokey Bones barbecue concept to become a public company.

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SpotOn vs. Shift4 Reviews Comparison | SpotOn POS

SpotOn

Are you a restaurant owner looking to switch point-of-sale systems? Or are you just curiously searching for the best point-of-sale systems for that restaurant you always wanted to open? When it comes to different POS systems, you’ve most likely heard of SpotOn mentioned alongside Shift4’s SkyTab POS, Toast , Clover , Square , and others.

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Why a barcode scanner is an inventory tool you can’t live without

Clover - Restaurants

What is a barcode scanner? A barcode scanner is a piece of technology on a device that scans and reads barcodes. The scanner reads the black lines and white spaces of a barcode to store information such as product details, prices, and inventory levels. There are two types of scanners: laser and camera-based. The first uses a laser beam to read the barcode.

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Individual Development Plan Template

There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!

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Mental Health Month and The State of Restaurants

Modern Restaurant Management

According to Culinary Hospitality Outreach Wellness, 63 percent of hospitality workers suffer from depression, 84 percent feel stress from their jobs and 65 percent report using substances at work. May is Mental Health Month – and it’s clear that millions of restaurant workers need help. Society Insurance, which provides coverage to the hospitality industry, wants to share resources restaurants should be leveraging and implementing, such as creating an Employee Assistance Program as

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Coffee chain Blank Street opens 'The Green Room' as innovation cafe

Restaurant Business

The brand’s newest location in New York City’s Soho neighborhood showcases a rotating menu, beverages in test, a sidewalk coffee cart and enhanced customer experience.

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Restaurant Virtual Brands: Economic Benefit or Passing Fad?

Squirrel Systems

In the ever-evolving restaurant industry landscape, virtual brands have emerged as a buzzworthy innovation. These “ghost kitchens” operate without a traditional brick-and-mortar presence, selling their culinary creations exclusively through online delivery platforms. As the concept gains traction, a critical question arises: Are virtual brands a sustainable economic benefit for operators or merely a fleeting trend?