Sat.Feb 10, 2024 - Fri.Feb 16, 2024

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To Charge or Not To Charge?

Modern Restaurant Management

Charging guests for booking a reservation that they don’t show up for is becoming more popular. Ten years ago, this was a practice in the big cities like New York, Chicago, and Los Angeles. When this practice began, I must be honest I told my customers not to do this charge because it could cost them clients. When restaurants began charging guests the three-percent credit card fee, I was against that as well.

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Why Get a Restaurant Expert to Validate Your Plan

Aaron Allen & Associates

Originally published in the Aaron Allen & Associates newsletter on 02/12/2024. We’ve recently been asked a lot to work as an objective third party to validate new models, speed of operations, new initiatives (from changes in positioning to new prototypes to what geographies to launch into), long-term strategic plans, and brand portfolios. The value of a restaurant expert, a professional second opinion, cannot be overstated.

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How Eat App & Stripe Are Improving the Dining Experience

The Eat Restaurant

Stripe , the leading payment solution, joins forces with Eat App to simplify your operations. Effortlessly manage upfront payments, events, and refunds, leaving you free to focus on what matters - great food and happy customers.

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RESTAURANT EYES

Culinary Cues

So, here’s the thing – knowing how to operate a restaurant is not difficult – executing the steps is a whole other story. The work is relentless, the unpredictability is insanity, the never-ending attention to detail is mind-numbing, and timing is borderline impossible. Yet, millions of people jump in the deep end every day. The list of “what to do and how to do it” may be long, but it’s basically common sense.

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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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7 Key Features You Need in a Bar POS System

Lavu

Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate. A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ens

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Avoid Digital Pitfalls When a Restaurant Changes Hands

Modern Restaurant Management

There are many details to keep track of during the process of buying or selling a restaurant. Beyond the brick and mortar, there are many digital assets to manage during the transition phase. Part of what you’re paying for when purchasing a restaurant is the brand reputation and web history. To prevent issues down the road, it's best to make sure you speak with your attorney to have all the necessary information.

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Preparing Your Commercial Kitchen for the Warm Weather Surge

Modern Restaurant Management

In a landscape where precision equates to performance, prepping your commercial kitchen for the sweltering conditions and guest upsurge of the warmer months is an exercise in foresight and expertise. The foundational strategy focuses on two pivotal elements: maintaining rigorous standards for commercial refrigeration and ensuring a robust plan to manage increased customer flow.

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A tough few years have been a boon to restaurant labor productivity

Restaurant Business

Operators have examined their kitchens and processes and added a lot more technology while focusing on takeout. The result has been a more efficient operation.

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Key Sections of a Franchise Disclosure Document: An Annual Review Guide for Franchisors

Modern Restaurant Management

A Franchise Disclosure Document (FDD) serves as the foundation of the franchisor-franchisee relationship. Not only is it a critical sales tool for the franchisor, but it also gives a prospective franchisee vital insight into the franchise opportunity and help them make an informed decision to invest. While the FDD is a comprehensive document, certain key sections demand careful scrutiny during an annual review.

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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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3 Free Restaurant Templates to Save You Money

7 Shifts

Restaurant Templates & Management Spreadsheets When running a restaurant, you're always crunched for time and your to-do lists never end. You need to get things done–not worry about whether things are being done properly or not. When it comes to employee scheduling, timesheets, and performance reviews, maybe you've got someone who's handled things so long no one else knows exactly how to do what they do (tribal knowledge is risky!).

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New Ops Innovators Webinar Series: The ROI of Ops Management

Crunchtime

Staying innovative in the highly competitive restaurant space requires a combination of strategic thinking, technological savvy, and a commitment to fostering a culture of innovation and excellence. To drive positive change and growth operators must embrace creativity, efficiency, and adaptability.

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A Guide to Bar Inventory Management: Key Tips to Get You Started

Sculpture Hospitality

Whether you’re running a cozy corner pub, a bustling city bar or the bar within a restaurant, keeping a tight ship on your inventory is not only the key to customer satisfaction but also the secret weapon in boosting those all-important profit margins.

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What Restaurants Need to Know About HOCI

Modern Restaurant Management

Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service. Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer? Well, as you know, restaurants and other food brands must prioritize food safety every day, with every shift.

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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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How Food Stylists on ‘Feud’ Brought La Côte Basque Back to Life

EATER

A dessert tray on the Feud set. | Tamara Reynolds On “Feud: Capote vs. The Swans,” being seen lunching is everything. We spoke to food stylist Tamara Reynolds about creating the restaurant — and meals — at the center of that world. There is a reason Truman Capote titled his thinly veiled exposé of New York City’s society women and their secrets “ La Côte Basque.

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ChowNow partners with Squarespace to launch restaurant websites

ChowNow

More and more restaurants are launching their own websites, mobile apps, and online ordering channels. So much so that diners go out of their way to order directly from restaurants they love. For us, the opportunity was clear: How can we help restaurants create better connections with customers, while also giving them a much-needed lift? We’re always looking for new ways to help restaurants get more from their online ordering and boost their revenue streams.

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High-performance cost of goods – maximising results for Clubs

Future Food

The challenges of delivering benchmark cost of goods and labour costs (the controllable costs) are the conversations that are being had in almost every venue around the country at the moment. Clubs with multiple venues and locations are in an enviable position of having economies of scale that a contemporary procurement strategy can leverage, to maximise margins and subsequent profitability.

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Farewell to a Master Chef: I’m Dreaming of a David Bouley Souffle

Modern Restaurant Management

In this tribute to David Bouley, who died February 12 from a heart attack at age 70., the author credits Bouley with making four-star cuisine free of pretention and relatable for non-foodies. I’ve never been a foodie, but in the late 1980s and 90s I was a restaurant gadabout, thanks to an extended gig as publicist for the Zagat Survey guides, which exposed me to some of New York’s finer eateries and uber-chefs.

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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

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Questions in the Minds of Restaurant Job Applicants

Ken Burgin

They may not be asked openly, but they will influence whether the applicant wants the job or not. If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

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Efforts to grow the restaurant labor pool face a big challenge: Time

Restaurant Business

The industry has a number of initiatives underway to pull more potential hires into the field. But the setback of the pandemic and the need for scale are deferring the payoff.

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Lucky You! 14 March Promotion Ideas for Bars and Restaurants

Buzztime Business

National Puppy Day. Peanut Butter Lover’s Day. The first day of spring. And even the Ides of March. There’s more going on in March than just St. Patrick’s Day! So we’ve lined up 14 March promotion ideas for bars and restaurants to keep customers coming in all month long. As always, go ahead and steal our graphics to use on Instagram, Facebook, in your email or text campaigns…anywhere.

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Navigating the Future Plate: 2024 Restaurant and Menu Trends and the Role of Technology

Squirrel Systems

As we settle into 2024, the restaurant industry stands on the cusp of transformative changes, shaped by evolving consumer preferences, sustainability concerns, and a relentless pace of technological innovation. In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully. 2024 Restaurant and Menu Trends Forecast Sustainabili

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Recruit and Retain New Blue-Collar Talent

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.

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The Tangible Returns of Exceptional Customer Service

Qu

Technology is NOT perfect. Problems happen, and imperfection is inevitable. But when it comes down to running a profitable restaurant, consider the following… How do you protect what’s most important – your profits – when things don’t go as planned? How do you support your staff through difficulties? How do your partner teams respond when problems arise?

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McDonald's franchisees want a return of the Snack Wrap

Restaurant Business

As the brand focuses more on value, a group of operators wants the chain to emphasize value-engineered items, like the old Snack Wraps. And they say many of the company's moves have increased franchisees' costs.

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5 Reasons Why You Need a Restaurant Employee Handbook

SpotOn

You can’t run a business alone—nor would you want to. Any seasoned restaurant owner knows a great team is crucial to smooth operations and outstanding guest experiences. Plus, working alongside people you like and respect makes the long hours and busy weekends more enjoyable, even when there are places you’d rather be. Finding good staff members can feel like searching for a needle in a haystack, especially in an unpredictable labor market.

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4 Crucial Responsibilities Usually Forgotten About When Running a Restaurant

MBB Hospitality

As a restaurant owner, things can get challenging. You have the ultimate goal of providing your customers the best experience with delicious food, customer service that goes above and beyond, and so much more. However, there may be times that the most crucial responsibilities slip through the cracks – even in a busy environment like the kitchen.

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The Complete People Management Toolkit

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.