Embrace the Suck
MARCH 11, 2019
I was very honored to be interviewed by Tony Chapman at the recent Restaurants Canada Leadership Conference in Toronto. Tony is a super dynamic speaker and host across mainstream media. His knapsack is filled with thirty years of experience, as an entrepreneur whose agencies developed award winning go to market and branding strategies across all industry sectors.
Focus POS
MARCH 12, 2019
In today’s competitive and data-driven environment, businesses of all types are discovering the benefits of the cloud. If you’re a restaurant franchise manager with multiple locations, coordinating all of your sales, labor, and other data from all stores can be a major headache. A point of sale (POS) solution that includes cloud-based reporting can make those tasks so much easier.
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Open for Business
MARCH 12, 2019
Do menus sway diners? In May We Suggest: Restaurant Menus and the Art of Persuasion , cultural critic and art history professor Alison Pearlman explores the topic of menus. She delves into past research, visits restaurants and surveys 60+ restaurant menus to determine how menus influence the dining experience. Menus are powerful marketing tools. Although the book is not a business or restaurant management guide, there is a lot of wisdom in it for restaurateurs.
Sculpture Hospitality
MARCH 13, 2019
A visit from the health inspector can be stressful even if you stay on top of health concerns by following a proactive food safety plan and scheduling regular cleanings.
Advertiser: Paycor
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.
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.
Thrive POS
MARCH 14, 2019
A delivery restaurant’s point-of-sale system is one of its most important tools. As with any tool, proper training and usage result in higher efficiency and more effective management. That being said, a tool is only as good as its operator. But is it worth the time it will take to train your staff?
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Wasserstrom
MARCH 12, 2019
Instagram isn’t just for personal profiles anymore. Restaurants, bars, coffee shops, food trucks – foodservice establishments of all types and sizes are using it as a brand touchpoint. No need to switch from Facebook to Instagram since they both serve different purposes in the social media landscape. Facebook is still king of business updates – whereas […].
The Restaurant Expert
MARCH 12, 2019
Restaurant inventory software is a fast and efficient way to get a better handle on your restaurant inventory processes. If you’ve tried using the inventory module in your POS system and ended up with nothing more than a countdown of what you have sold, then you know the frustration of overpromising. Watch this video or read below to learn what restaurant inventory software should do for your restaurant.
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.
Aaron Allen & Associates
MARCH 9, 2019
Margins are being compressed for restaurants and foodservice operators around the world. Nearly every geography, cuisine, and operating model is being hit with increased costs relative to rent, labor, commodities, demands of modernization, competitive pricing and promotional tactics designed to take share, and a more fickle and demanding consumer with rapidly evolving dining behaviors.
Advertiser: Paycor
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.
Dot It
MARCH 13, 2019
Great food presented well is a feast for all the senses. Instagram takes visual appeal to a higher level. Diners are whipping out smartphones to photograph their food before eating, and these photos are being sent to cyberspace for all to see. An estimated sixty-nine percent of millennials (young adults aged 19-26) routinely take pictures [ ] The post How Restaurants Can Take Full Advantage of Instagram appeared first on Dot It.
Chef's Resources
MARCH 12, 2019
Satori Oysters See image licensing info Satori Oysters are cultivated in the pristine waters off of Denman Island in Baynes Sound on the eastern side of Vancouver Island, British Columbia. They are grown by Greg & Hollie Wood who run the family owned business and have been cultivating oysters since 1996 and they are Ocean […]. The post Satori Oysters Flavor appeared first on Chefs Resources.
Gastro Gays
MARCH 13, 2019
In paid collaboration with Malmö Town “Your ticket also doubles up as a sick bag,” the ticket attendant chimes cheerily in our direction as we walk in. Only open in late 2018, the Disgusting Food… The post Disgusting Food Museum, Malmö appeared first on GastroGays.
Harver Hospitality
MARCH 12, 2019
How to make sure that your hospitality employees are productive, engaged and, above all, happy? Check out these 11 ways to boost your HR in hospitality!
Speaker: David Worrell, CFO, Author & Speaker
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.
Gastro Gays
MARCH 11, 2019
No new openings to report, TG. But in all seriousness, it’s refreshing to have a line-up of players from long-established and recently refreshed to one or two new-ish names on the scene in this week’s… The post Today’s Chip Paper #32 – 11 March 2019 appeared first on GastroGays.
Gastro Gays
MARCH 14, 2019
“Destination” is a word that keeps coming up as we sit down with Paula and Simon, owners of The Wilds in Enniscorthy, Co. Wexford. Housed within a former convent school, later a hospital until it… The post The Wilds, Enniscorthy, Co. Wexford | March Just Ask Restaurant of the Month [SPON] appeared first on GastroGays.
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