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Today’s restaurateurs are lucky — gone are the days of massive spending to advertise their offerings to draw in new customers. Instead, many eateries rely solely on the power of social media to pique hungry people’s interest. And, for the most part, using social media as a way to advertise is free. Of course, this method only works if you know how to post and share so viewers will want — or feel like they have — to visit your establishment.
Does your bar or restaurant operation have an inventory program or an ordering program? Yes! There are vast differences between the two. Often, people believe they are running an inventory program, or consider both practices one and the same. But, one will get your variance (or loss) down to less than 3%, the other, on average, will keep you between 15 – 20%.
Food Halls - I'm here for the Experience ! Food Halls are not just food courts in different guise. They are new food destinations that are exciting consumers around the world by putting food, design and experience first. These new dining meccas are all about hospitality - built on a strategy of the structure of traditional food courts and the success of Eataly and the great food markets of the world.
Kitchen display system is an informing and ordering system. Restaurants today are constantly updating their technology to meet the rising consumer demand. It is not only about providing free Wi-Fi, online order and table kiosks but to ensure a seamless operation, the role of a kitchen display system is unparalleled. A kitchen monitor system in […].
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 restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This restaurant management plan is a tool that translates ideas (I should or I’ll try to) into action (I am). This helps solidify your commitment to turning your restaurant into a profitable and smooth-running operation.
By Bryce Patterson Millennials (those in their mid-20’s to late-30’s) and Gen Zs (those as old as 24) are a huge part of the market for any bar or restaurant, but attracting a young clientele takes a unique […]. The post How a Digital Menu Board Can Attract Millennials and Gen Zs and Grow Your Profits appeared first on Evergreen.
Restaurants and bars attract workers who are great at solving problems on the fly. It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. It can be full restaurant management software or a simple par inventory sheet , but the most important tip for managing inventory is to manage inventory.
Restaurants and bars attract workers who are great at solving problems on the fly. It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. It can be full restaurant management software or a simple par inventory sheet , but the most important tip for managing inventory is to manage inventory.
Restaurants with free wi-fi is a norm today. So, is your restaurant ready to join the league? The digital world has taken everybody in its embrace right now. People from all walks of life want to stay within the realm of the online network. If you are one of those who offers fastest wi-fi facility, […]. The post The Pros and Cons of Restaurants with Free Wi-Fi appeared first on Restaurant & Retail POS Software - Restaurant Management Software | Blog.
The Australian Tax Office has released a long list of concessions that can be claimed by small businesses – worth checking and discussing with your bookkeeper or accountant. In addition, it’s worth relistening to these Profitable Hospitality podcast interviews on tax savings and concessions: Chris Wheatley on 10 Ways to Maximise Restaurant Tax Savings Amanda Fisher on Last Minute Tax Deductions to End the Financial Year Chris Green on Better Results from your Restaurant Bookkeeping.
As coaches and consultants who work directly with the owner of a restaurant, we often run into a large roadblock. This roadblock can often stop the process of implementing systems, stall the process of making more money and often derail the restaurant into failure. What does this roadblock look like? YOU! The independent restaurant owner. Ok, maybe not you.
As coaches and consultants who work directly with the owner of a restaurant, we often run into a large roadblock. This roadblock can often stop the process of implementing systems, stall the process of making more money and often derail the restaurant into failure. What does this roadblock look like? YOU! The independent restaurant owner. Ok, maybe not you.
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.
Zen Oysters Flavor Profile See image licensing info Zen oysters are from Denman Island in Baynes Sound in British Columbia. They are a deep water tray-grown oyster that is also frequently tumbled which develops distinctively sculpted shells with deep cups and moderately firm meats. They are available in extra-small and small sizes, are sustainable and […].
This Canadian documentary spends time with the kitchen hands at several Montreal restaurants, highlighting the fast, heavy and relentless pace of their work. Without them there are no clean plates, no pans for chefs to cook with, no clean floors or cutlery for the table. It’s a job often done by people of colour and the marginalised, showing how the hierarchy still works in manual labour.
A restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This restaurant management plan is a tool that translates ideas (I should or I’ll try to) into action (I am). This helps solidify your commitment to turning your restaurant into a profitable and smooth-running operation.
You may have noticed more and more restaurants providing calorie information on their menus in the last year. This isn’t just a new trend, but a new law that requires certain establishments to provide this information to patrons. Menu Calorie Labeling Law As of May 7, 2018 restaurants and similar retail food establishments that are [ ] The post Are Restaurants Required to Put Calories on Menus?
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.
Zut Alors! Cad the F**k? Not a single restaurant in Dublin 2 reviewed this week? Wonderful reads this weekend, stretching from the best in Belfast to a semblance of pizza perfection in Cork, as well… The post Today’s Chip Paper #33 – 01 April 2019 appeared first on GastroGays.
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