Restaurant365
JANUARY 14, 2020
Your bottom line and your customer service success depend heavily on a well-executed staff schedule but knowing how to make a restaurant employee schedule is not an easy task. Scheduling restaurant staff requires considering everything from staff availability to accounting. Employers need to juggle each employee’s personal schedule, time off requests, and labor compliance laws.
ChowNow
JANUARY 17, 2020
Opening a new restaurant is an enormous undertaking. Whether it’s your very first concept or your twentieth, restaurant startup costs and logistics can be overwhelming (to say the least). As you cross items off your checklists and get ready for the big day, you’ll also need to prepare to market your business and connect with your guests. This is why branded, commission-free online ordering will be instrumental as you open your doors. .
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Focus POS
JANUARY 16, 2020
Gen Z, those born after 1998—successors to Millennials—are estimated to have a buying power of $44 billion. Gen Z commands an estimated 40% of all consumer shopping. Why does this matter for restaurants? Because Gen Z also loves to dine out frequently, specifically in large groups and are of the “snap first, eat later” generation—meaning they share their every move on social platforms particularly Snapchat and Instagram.
Modern Restaurant Management
JANUARY 13, 2020
Now that the new year is here, it’s the perfect time for restaurant operators to review their 2019 performance and identify areas that can be improved in 2020. By performing an honest assessment and diving deep into point-of-sale (POS) reporting, payroll data, online customer reviews, and various other analytics, even the most successful restaurant operators can identify areas that can be streamlined to cut costs, save time, and boost revenue in the new year.
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.
7 Shifts
JANUARY 14, 2020
Did you know that there are more than one million restaurants in the United States alone? These restaurants rely on 15.3 million employees to give customers the meals and experiences they crave. The key to making customers happy is to make employees happy. When staff are engaged in their work, they perform better and generate more revenue for their employers.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Rocket Fuel
JANUARY 16, 2020
What Restaurant Employee Benefits Should You Offer? The post What Restaurant Employee Benefits Should You Offer? appeared first on Delaget.
RGU
JANUARY 12, 2020
BY ED SILHAN So why do restaurants see so much value in drive-to-store advertising? The level at which brands can measure results with the method is a critical motivation to invest in it. The quick-service restaurant industry has gone through upheaval over recent years as the ways customers engage with brands and how they make purchases have evolved dramatically.
Xtra Chef
JANUARY 15, 2020
Restaurant Week is a special kind of terrible. You get packed dining rooms filled with people who’ve never been to your restaurant and most likely aren’t coming back. Your kitchen is filled with a Saturday night’s worth of orders all week long. The volume of customers combined with a pared-down menu lowers the standard that your regular customers enjoy.
Culinary Cues
JANUARY 15, 2020
I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work – there are some who view it as a necessary chore to earn a paycheck, while others may view the same work as an opportunity and something to look forward to.
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
JANUARY 12, 2020
His mission is simple: Create Wines and Champagnes worth sharing. Joyce Sevilla. With a long family history and intense passion at its core, each bottle from Tayson Pierce Estate Wines possesses a rich history of its own. With a long family history and intense passion at its core, each bottle from Tayson Pierce Estate Wines possesses a rich history of its own.
Focus POS
JANUARY 15, 2020
When a technology solution affects as many areas of business as your restaurant POS system does, it can be difficult to track the true return on investment (ROI) that it offers. Without knowing the actual ROI, you won’t be able to understand its true value or which operations need to be further improved upon. The first step to understanding the true ROI from a restaurant POS system is to determine quantifiable factors that are influenced by the POS.
Modern Restaurant Management
JANUARY 16, 2020
What will inspire event themes and design in 2020? What menu inspiration will chefs use as they create new and fine tune traditional favorites? Wellness. Wellness is a still a top trend in catered events for 2020. It is important to people to continue their commitment to the diet and lifestyle they follow. We are designing menus in the following ways with this trend in mind: Plant Based Foods : In 2020 we will be designing menus with more plant based foods than ever!
Culinary Cues
JANUARY 11, 2020
Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! According to Big Picture Learning – “A 2014 survey by About.com found that the top three reasons for leaving an organization were communication related: a lack of direction from management, ove
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.
Sante
JANUARY 16, 2020
Successful restaurateurs open new eatery that's part lounge, part NYC pizzeria and part Happy Hour Haven. The owners of Valley staples The Woodman and Jalapeño Pete’s really know how to make people happy. Their generous “Happy Hours” seem to keep customers coming back. Now, they’ve decided to open a new eatery on La Brea’s thriving restaurant row.
Perfect Daily Grind
JANUARY 15, 2020
Cold brew is a popular drink in many specialty coffee shops around the world. This is in large part thanks to demand from millennial coffee drinkers, who make up a sizable amount of the world’s coffee consuming population. Having been invented several decades ago, it’s re-emergence as a popular beverage choice for younger generations is something coffee shops and roasters should be noting.
Modern Restaurant Management
JANUARY 13, 2020
The evidence is clear: more restaurant guests are interested in plant-based and vegan menu items. Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. According to Tripleseat customers throughout the US, there was an increase in guests requesting a variety of plant-based or meatless fixings 2019, with many new plant-based options being offered.
Typsy
JANUARY 16, 2020
In a world where time is precious, podcasts can turn your boring commute into an interesting and time-worthy one. Whether you are on your way to work, preparing for your shift or exploring the world, podcasts can teach you a lot of things that you might not know about. It’s also a great way to learn about industry-leaders and acquire knowledge from them while managing a busy schedule.
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
Sante
JANUARY 12, 2020
Hoshizaki’s award-winning MODwater dispenser not only delivers four types of water instantly, it also provides costs savings and reduces plastic waste. Hoshizaki America’s newest award-winning product, the MODwater dispenser, will be available this month. The 14-7/8 inch wide countertop water dispenser instantly delivers cups of chilled, hot, sparkling or alkaline water.
Buzztime Business
JANUARY 15, 2020
Taking a few simple steps to plan, organize, and design your menu can make a world of difference to your restaurant’s success. Here are some design ideas and free templates that can help you take your menu to the next level. The post Free Restaurant and Bar Menu Templates Backed by 10 Design Secrets appeared first on Buzztime.
Modern Restaurant Management
JANUARY 17, 2020
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. Curry Up Now Secures Investment. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V).
Open for Business
JANUARY 16, 2020
Parties of two make up the bulk of reservations on Valentine’s Day, but not every diner is part of a couple, and restaurants are increasingly finding ways to make this ever-romantic occasion inclusive for all guests. After all, that’s what hospitality is all about. In fact, nearly one-fifth of Valentine’s Day reservations* in 2019 were for parties of more than two people.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Sante
JANUARY 14, 2020
glass half full.jpg. Author(s): Roger Morris. Teaser: Two dispatches say that American wine consumers have stopped drinking more. Should we be worried about that? Two reports were released today that sound like grim times for the wine industry. The IWSR reported a decline in the amount of wine consumed by American drinkers for the first time in 25 years.
Deliverect
JANUARY 15, 2020
In 2019, plant-based food is deeply embedded in the global food landscape, but this wasn’t always the case. Vegetarian and vegan food has been subject to scepticism and prejudice for decades, and only recently have the masses started warming up to plant-based alternatives. For Greenway, one of Belgium’s first plant-based restaurant chains, the mission to open up people’s hearts - and stomachs - to vegetable-based food began already 22 years ago.
Modern Restaurant Management
JANUARY 16, 2020
From infamous chicken sandwich wars to on-trend plant-based burgers and acai bowls, it’s safe to say that 2019 was a trademark year for restaurants. In fact, amidst all the hubbub, new projections are putting the industry at a whopping $1.2 trillion in sales by 2030. With all of 2019’s success, restaurant operators are also facing challenges that can be addressed with the help of technology in the New Year.
Bingage
JANUARY 15, 2020
Owning a Restaurant is quite challenging but at the same time, it’s a rewarding role. No matter what type of restaurant you are running whether it’s fine dining or a food truck, all need the same efforts to make it call a successful food business. Running a restaurant is not only about taking orders and serving food. There are infinite actions involve from planning to implementing to analysing marketing efforts, and paying attention to the factors that make a restaurant owner successful.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
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