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Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population. In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity!
As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates. Even though investing in technology can be a little daunting at first, it will help improve your customer service as well as help your restaurant grow and succeed.
With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. As a result, there will be a significant push for plant-based dishes and those featuring natural and functional ingredients from elderberries to turmeric. Here we share some of the major food and beverage trends operators can expect this upcoming season.
Let’s face it, a lot of work goes into running a business. Small business owners are asked to wear a lot of hats and manage many projects simultaneously. It’s okay to ask for help when you need it, mainly when that help will be used for a digital project outside your comfort zone. You may know every one of your regulars by name, which products sell, and when to advertise them — but a digital freelancer can still bring specialized information to the table.
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 EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Although, the many challenges brought about by the pandemic, have led the restaurant industry down a path that is beyond this phase.
Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage? You bet and it is crushing the restaurant industry just as much as the pandemic has. But is America filled with a generation of lazy people, sitting at home playing video games and waiting for a government bailout?
We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. But once you put that schedule out into the world, it tends to break down.
We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. But once you put that schedule out into the world, it tends to break down.
Molly Ford /Shutterstock. Whether it’s Spaghetti-Os pie or table-top nachos, everything can be traced back to (literal) magician Rick Lax Sometimes a meteorite will reach a velocity fast enough to traverse the vacuum of space, piercing Earth’s atmosphere and giving us a small glimpse of the unfathomably large and chaotic universe just beyond our own world.
The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” But how exactly can they find these workers? Remember, it’s not just restaurants reopening and looking for talent – it’s hotels, sports and entertainment venues.
By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts? If the content on social media doesn’t make someone want to swing by for a drink in the evening, it’s time to make it “tastier.”.
On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. We chatted about all things labor shortage, and ways that restaurants can position themselves better to attract staff that sticks around.
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.
Blog. Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute.
It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source f
Reading Time: 6 minutes. In the background of the coronavirus pandemic, the cries of restaurants over the way 3rd-party delivery apps are oppressing them finally reached San Francisco decision-makers. In April last year, Mayor London Breed announced a 15% cap on food delivery service fees. This emergency order was initially planned to stay in place for 60 days after restaurants fully resume indoor dining.
Restaurants are all about customer experience and sometimes it’s easy to forget that a restaurant is a business, and any successful business needs good accounting.
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.
Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety. Due to this, cloud kitchens , often known as ghost kitchens, are rising in popularity every day.
Experiential dining is the topic in this episode of The Main Course as host Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de Chão. He shared how the brand pivoted and how they’re now expanding to deliver joy to customers. As a leader of the brand, McGowan explained they started innovating. “We introduced seafood, Brazilian brunch on weekends, new ways to create experiences.
Are You facing less customer interaction? Don’t have an idea how to boost the rate of engagement? Customer engagement is all about converting a new customer into repeat customers, but… It’s not that much easy in such a competitive era where everyone is trying to capture more and more customers, so what is the measure you should adopt to stand ahead of the competition?
Bootstrapping a shared commercial kitchen is never easy. Especially if you are looking to make a difference in your local community, support small food businesses, or run educational programs. Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Each year the federal government hands out millions in grants to organizations that can show that the money will be put to good use. .
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.
The battle is ON for hiring restaurant workers. And what a fierce battle it is. In a recent article posted by Restaurant Business Magazine's Peter Romeo , even as sales rebound from the pandemic-hammered levels of a year ago, restaurants of all stripes are struggling to ramp back up because they can’t recruit enough employees. Even with 1.8 million restaurant workers displaced by the crisis since February 2020, the industry’s labor crunch is back in full force—if not worse than it was before 202
Contactless has become a buzz word for restaurants during the pandemic. In this episode of The Main Course host Barbara Castiglia talked with Tim McLaughlin, the CEO of GoTab, a Restaurant Commerce Platform (RCP) used by large- and mid-sized restaurants, breweries, bars, and hotels. GoTab uniquely allows patrons to have freedom of choice. They can order and pay through a server (old school), or directly from their mobile phones (contactless ordering and payment – new school), or blend the
If you manage a restaurant, you’ve probably heard this statement from above-store management: “You need to know how to read a restaurant P&L statement.” The restaurant industry has its fair share of acronyms and weird phrases—people outside the industry don’t know what you mean when you say FIFO or 86-ing something. P&L may seem like just another acronym, but it is actually an extremely important tool for managing a successful restaurant business. “P&L&#
. Part 1: Let’s talk USDA Local Food Grants – info and Q&A session with Samantha Schaffstall (USDA – AMS) and Bill Seretta (Fork Food Lab). When: Thursday, May 13, 2021, 3:00pm MST. . Target audience: folks interested in applying for federal grants for shared kitchen programs/projects. . Why: The USDA recently announced the availability of millions of dollars in competitive grant funding under the Farm Bill’s Local Agriculture Market Program (LAMP).
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.
One of the best ways to keep customers coming back to sample your fare is to implement restaurant loyalty programs into your workflow. But what type of system is right for your business? In this article, the restaurant-management experts at Sling discuss some of the best ideas and give you tips for making your restaurant loyalty program great. What Is Customer Loyalty?
Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants. But throughout, people have stepped up to help restaurants. One Denver area man decided to do all he could to get some form of restaurant industry aid going. Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign.
Brian Schaaf knows a lot about restaurant delivery driver reimbursements. He became an expert the hard way - suffering through a grueling Department of Labor audit of 2 years worth of delivery payments to drivers for his multi-unit restaurant franchise. Now, Schaaf has taken that knowledge and turned it into software to help other delivery-focused restaurants avoid the pain he went through.
Assembling the right team can sometimes be a challenge for even experienced restaurant industry managers. It is important to locate and effectively interview candidates as well as foresee warning signs during the process. This episode of Restaurants Masters is hosted by Ken McGarrie, co-founder of Korgen Hospitality. The author of The Surprise Restaurant Manager, McGarrie has helmed many successful restaurants, bars, and entertainment-based venues for over two decades.
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.
The Food Corridor is seeking a U.S.-based Client Success Manager for a full-time, fully remote position. Company Description. The Food Corridor’s (TFC) mission is to enable efficiency, growth, and innovation in local food systems. Our goal is to create a platform that enables a pipeline of innovation in the fast-growing specialty food sector that drives rapid growth in regional, local food production by more efficiently linking food assets and users.
As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA). PWAs are web-based experiences that appear like a mobile app but require no user download.
People are increasingly making cloud kitchen investment in the UAE. The COVID-19 pandemic has made restaurateurs notice the cost advantages of the cloud kitchen concept. Restrictions on dine-in restaurants and a steep fall in revenues have driven restaurateurs to explore the cloud kitchen format. . Restaurant operators are also responding to the challenges of the new normal by shifting to the kitchen-as-a-service (KaaS) model.
Rittenhouse, a neighborhood in Philadelphia, is a popular place to visit exquisite shops, galleries, bars, and even spas. Along with all of these attractions are plenty of top-notch restaurants. When you’re looking to make a night out of whatever the occasion is, it’s important to choose the right restaurant with the atmosphere and food you’re looking for.
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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