Bar and Restaurant Coach
APRIL 2, 2019
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%.
Future Food
APRIL 3, 2019
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.
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RanceLab
APRIL 2, 2019
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 […].
Smart Systems Pro
APRIL 3, 2019
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.
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.
360Training
APRIL 1, 2019
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.
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RanceLab
APRIL 5, 2019
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.
Ken Burgin
MARCH 31, 2019
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.
Smart Systems Pro
APRIL 1, 2019
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.
The Restaurant Expert
APRIL 1, 2019
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.
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.
Social Hospitality
APRIL 5, 2019
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.
Ken Burgin
MARCH 30, 2019
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.
Smart Systems Pro
APRIL 3, 2019
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.
Chef's Resources
APRIL 4, 2019
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 […].
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.
Dot It
APRIL 2, 2019
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?
Gastro Gays
MARCH 31, 2019
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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