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“Cash or card?” With the rise of mobile payment and cashless options, this infamous question may soon be a thing of the past in the foodservice industry and beyond. Although the average American still carries cash in their wallet and uses it for nearly one-third of transactions, cashless restaurants are on the rise. Some view the cashless trend as discriminatory against patrons who can’t afford the costs associated with having credit cards, bank accounts or smartphones.
Google Analytics is a very powerful tool used by companies to evaluate and analyze online marketing strategies. In this post you will learn how to analyze your online marketing strategy using it. It is more important to create high-quality content over large quantities so your website can offer good value. This will help you generate … The post How To Analyze Your Online Marketing With Google Analytics appeared first on LadyBossBlogger.
If you’re the owner of a company, you’re most likely doing some kind of marketing, but which marketing tactics are you utilizing? Are you sure you’re getting the most for your money? You probably think that you could make more money with your current ad-spend, but you’ve run out of ideas. 4 Marketing Tactics To … The post 4 Marketing Tactics To Explore For Your Business appeared first on LadyBossBlogger.
Cleanliness is nothing new to the food service industry. It can make or break a business on a normal day. Now with COVID-19 cleanliness is on everybody’s mind, from covering your cough, not touching your face with clean hands, and the simple act of actually washing hands. But you’re already an expert about those things, along with not cross-contaminating surfaces, keeping clean and dirty separate, and using proper cleaning techniques.
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.
A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.” Who could imagine the same could be said of smelly, dirty, used-up restaurant grease? Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves.
While working from home sounds fantastic – it does come with a number of drawbacks. Employee production, engagement, and working hours are all subject to fluctuations. Many factors aren’t as ‘containable’ as they are in an office environment. To this end, we present you with our top ten ways to motivate your work-from-home employees. With … The post 10 Ways To Motivate Work-From-Home Employees appeared first on LadyBossBlogger.
Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them.
Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them.
COVID-19’s impact on restaurants around the world has been ramping up thanks to necessary social distancing measures—particularly in North America, where 4-5 meals are eaten away from home every week —and restaurateurs are feeling the squeeze on their bottom line. By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery.
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees finan
A few years ago, you would struggle to find any coffee shops offering oat milk as a non-dairy alternative. Yet today, oat milk is everywhere in the coffee scene. In 2017, a mere 10 coffee shops were stocking Oatly in the United States, one of the many oat milk brands that you can purchase. Fast forward to 2019 and that number has shot up to around 3,500 coffee shops in the country.
If you are a chef or restaurant owner I would like you to begin today with a significant question: “If I had to build this restaurant concept all over again, knowing what I know now, what would it look like – how would it be different? You may never have a better chance to ask and answer this question than right now. This is the beginning of IDEATION and the purpose of the process.
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 coronavirus health crisis is affecting countless businesses and restaurants all over the world. Many restaurants in the United States and Canada have already had to shut down or reduce their operations to off-site dining only in order to support social distancing measures. These changes mean that many restaurant workers (and managers) find themselves low on hours, or out of a job altogether—which is taking a toll on the mental health of restaurant workers worldwide.
Restaurateurs have enough to worry about already. But kindly allow us to add one more item to your list: cybersecurity. You might also feel like cybersecurity is an area that only huge banks, tech firms, and IT professionals need to worry about. In some ways, you’d be correct: choosing the right partners for your business is very important when it comes to ensuring security.
IndoorMedia is committed to helping your business stay in business. To provide even the smallest ray of hope in these unpredictable times, we’ve collected a variety of resources that will help your business stay up-to-date with best practices for remaining operational during Covid-19, apply for financial relief, and utilize services that are now free or have reduced fees.
The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves? The challenges of today would always put a halt to significant movement towards long-term problem solving.
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.
Learn about the tips this restaurateur used to turn a successful restaurant into a grocery store model during the COVID-19 shutdowns. When all the restaurants surrounding Oceans 234 were closing, Owner Danielle Rosse knew her restaurant would be joining the long list of shutdowns across the city. With a closure on the horizon, Rosse contemplated what her next move should be.
At this point, the story is global – businesses in communities around our country and world have shuttered, many at the direction of local, state or national governments as we battle the COVID-19 pandemic. But grim as the picture may be today, millions of small business owners around the country need to grapple not just with the challenge of what to do while their operations are closed, but how to prepare for what lies on the other side of this crisis as the world emerges from quarantine a
Tracking and understanding your restaurant’s cash flow is essential, whether business is booming, or times are tough. A healthy, positive cash flow is necessary to pay your bills and grow sales. Understanding your cash flow not only keeps your operation afloat, but it also prepares you to handle unexpected changes in sales and expenses. Monitoring your cash flow is more important than ever during the COVID-19 outbreak.
It’s day 14 of a Covid-19 voluntary lockdown. Aside from a trip to the grocery store and an isolated morning walk now and again, I have been a prisoner of my home. The same is true for my family in different parts of the Northeast. We communicate daily either by text or FaceTime – once per week via Zoom Meeting. The rest of the time is spent finding things to fill in the gaps.
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.
Event though COVID-19 may have impacted the hospitality industry, it is important to think about the next steps and how to reach new restaurant customers. In today’s post, guest blogger Greg Provance gives seven ways for you to reach new restaurant customers.
As the novel coronavirus outbreak leads to state-mandated dining room closures, many food service franchisors are struggling to maintain business. Although we are not having guests eat in our dining rooms, Teriyaki Madness is utilizing technology to combat the fallout through an emphasis on pickup and delivery, innovative curbside service and social media promotions across its website and mobile app.
Blog. COVID-19 Legislative Actions: What to Know Now. Our team of payroll and HR experts will provide a regular summary of how the changing legislation around COVID-19 impacts you and your business. A s an outsourced provider of payroll and HR administration services, HotSchedules powered by Fourth has an army of experts on hand to answer questions about the impact of COVID.
We’ve built a Coronavirus resource page for restaurant owners and workers at www.goliathconsulting.com/blog. If you are a restaurant operator and have questions. We’re available. Book a call or send us a message via email. We wish you and your family the best now in the coming months as we all get through the challenges of the pandemic.
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 Symington family honors the port trade in their business goals. Deborah Grossman. Rupert Symington enjoys sharing stories of his family’s heritage in the Douro Valley. But he’s also a innovative leader in the modern port trade. Rupert Symington knows port. His family has run the Symington port business since the 1880s. Two hundred years earlier his great-grandmother’s family were port pioneers.
The restaurant industry has been hit hard by the COVID-19 pandemic and estimates a $225 billion loss over the next three months. Restaurants are scrambling to accommodate a new kind of market – the frenzied and fearful delivery customer. People are self-quarantining at home, on edge and ordering in. How are restaurants responding to this new type of customer?
Restaurant takeaway service has experienced a sharp rise in recent weeks. The onset of the COVID-19 virus has changed the way many restaurants are pitching their business to customers. But how can venues looking to expand their offering into takeaway do so in a way that both environmentally and operationally sustainable? In today’s blog post, Samantha van Zweden looks at ways for hospitality businesses to make a smoother, more environmentally friendly transition into takeaway options.
You need to know how to create the right ads. I’m going to show you how to make high converting Facebook advertisements in 3 simple steps. Most Facebook ad beginners only do step 3 which is why their ads fail. I’m not going to let that happen to you. For this to be effective, you … The post How To Make Money Fast With Facebook Ads: Create The Right Ads appeared first on LadyBossBlogger.
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.
New Selections from Royal Wine Corp, Carmel Winery and Yatir Winery are available for Passover celebrations. For many Jews, the approach of Passover brings mixed feelings. Usually there is much excitement about this important spring festival as we gather to recount the dramatic story of the Israelites’ escape from 400 years of slavery, but this year it seems like an 11th plague has hit us.
Kiosks are coming to restaurants in virtually every community—and sooner than many of us predicted. Until very recently, our company believed that kiosks would go mainstream in two to five years. The coronavirus has sped up the pace of adoption dramatically, and with the pandemic spreading, we are getting more requests than ever to install them at all types of restaurants.
This post was created in cooperation with the Portland Independent Restaurant Alliance. COVID-19 is a disaster that is just as destructive as an earthquake or tsunami. Not only has it affected the health and safety of countries and citizens around the world, but it has also affected our businesses, careers, and personal finances. The virus has cost our families, our colleagues, our employees, and our friends, and now, it’s costing the foodservice community at large.
With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Restaurants today have only two options: they can stay open by offering online delivery and/or takeout, or close up shop and wait for the proverbial storm to pass. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place.
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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