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Today, customers are dining out in an entirely different way. A large portion of foodies aren’t even visiting restaurants anymore and have turned instead to ordering take out through different delivery platforms. One way to get these customers back in the door is to offer your own delivery service, but we understand that’s not always possible. Many restauranteurs are stretched thin as it is, relying on a barebones staff to do the same amount of work an entire team used to take on every Friday ni
David Paul Morris/Bloomberg via Getty Images. While the pandemic is easing in many places, and millions stand to be vaccinated in the coming months, continued community spread and new, more contagious variants of COVID-19 make this moment riskier for workers and diners alike As the anniversary of the initial pandemic-induced nation-wide lockdowns looms, cities and states throughout the country — including ones that have maintained some level of restriction for months — are reversing course on a
Late in 2020, Eureka! Restaurant Group, which owns and operates 24 restaurants throughout California, Idaho, Nevada, Texas, and Washington, said it would be the first in the nation to introduce a completely contactless dining experience, while maintaining a guest-forward approach to hospitality. Eureka! collaborated with OneDine to curate a contactless yet personalized restaurant visit—creating a customized, platform that provides guests full control over ordering, speed of service, and pa
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.
I am optimistic and realistic at the same time. I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.
If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. It’s a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast.
Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. For decades now, the dining public has understood restaurant kitchens to be tough places to work.
Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. For decades now, the dining public has understood restaurant kitchens to be tough places to work.
In a study conducted by InGage Consulting and Franchise Business Review, franchisees that are engaged in their business are 3.7 times more profitable than those that aren’t. And during a pandemic that has lasted for nearly a year and devastated thousands of restaurants, engagement is crucial. However, driving engagement is historically challenging for most multi-location restaurant brands and COVID-19 has only exacerbated that challenge.
When looking for the right online ordering platform for your multi-location restaurant, it’s important to choose one that will help you remain profitable and give you the tools you need to run a successful business. . While there is no shortage of online ordering services to choose from, not all online ordering partners are alike. Some have powerful customer acquisition models, but come at too steep a cost.
Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. From paper schedules and lineups around the block, to 7shifts and delivery-only doughnuts, it’s safe to say that Beechwood has evolved a lot in recent years—mostly thanks to COVID.
Rintaro’s Chirashizushi bento | Sylvan Mishima Brackett. Brands like DoorDash and Uber Eats promise volume and convenience. But some restaurateurs are sticking with in-house delivery or small local companies instead. One of the first things Sylvan Mishima Brackett did after the mayor of San Francisco issued a lockdown order in March was walk a few blocks to a local Best Buy to buy a phone.
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.
More sexual harassment claims are filed in the restaurant industry than any other, with as many as 90 percent of women and 70 percent of men having experienced sexual harassment in the industry. On top of that, the #MeToo movement has brought sexual harassment to the forefront of many conversations about workers’ rights. As a result, more and more states are passing laws requiring businesses to have sexual harassment policies.
One of the reasons it’s so difficult for small businesses to compete with national chains is the sheer amount of advertising resources big brands have in their pocket. Whether you’re a restaurant competing with a national fast-food chain, or a salon trying to get customers in your door, you probably don’t have the budget to advertise during the Super Bowl. .
We here at 7shifts hope that 2021 has been the fresh start for your business that we all needed! In an effort to make your year even better, we’re launching an exciting new referral program for 7shifts—where you get $100 for every friend successfully referred! If you know any restaurant that would love 7shifts—refer them! Once they become a paying 7shifts client, we’ll send you a $100 Amazon gift card!
Beef and aubergine fatteh by Nigella | Tanay Warerkar. Beef and aubergine fatteh, flour tortillas, and the world’s best cabbage, period It’s week trazillion-and-four of pandemic cooking, and you’ve hit a rut. Nay, a trench. Winter’s produce is less than inspiring, you’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them.
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.
2020 brought plenty of obstacles, and many business lessons along with them. As businesses begin to plan their strategy for 2021, they’ll need to leverage as many marketing and PR trends that they can to better raise paid and organic brand awareness. Overall communication strategies had to pivot and adapt throughout the chaotic year of 2020. Although it was difficult for many companies to keep up, they can now use their knowledge from the past year to excel in the months coming.
Today, more and more consumers are turning to small businesses for their everyday needs. A new focus on “shopping local” has helped keep customers returning to many salons, restaurants, and stores — but the pressure of competing with national brands remains daunting. For this reason, it’s important to find ways to hack in and reach your consumer base without breaking the bank.
With the COVID-19 vaccinations being rolled out in phases, there has been a question of when or how the vaccines would be administered to those in foodservice. Here is an overview of what is important: Current Phase. Here in Georgia (1), the COVID-19 vaccinations are currently being administered to those in Phase 1a+, which includes: Healthcare workers (physicians, nurses, laboratory technicians, EMS personnel, environmental services, etc.
Photo-illustration: Eater; photos from Plume Creative/Getty. After recovering from the novel coronavirus, some things don’t taste like they used to — or like anything at all Since the early onset of the coronavirus pandemic, the loss or distortion of smell and taste have emerged as one of the telltale symptoms of COVID-19, with an estimated 86 percent of mild cases displaying signs of olfactory dysfunction.
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.
The U.S. restaurant industry has a loaded plate as 2021 picks up steam – especially from an insurance and financial protection point of view. Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021.
While a bit of an interesting name, the team at Termageddon does a great job of helping protect your business. Join Jeremy and Hans where they talk about privacy policies and how to keep your restaurant and your customers safe. Check them out at [link]. The post Restaurant Technology Guys Podcast Ep. 107 – Managing Privacy Policy with Hans From Termageddon appeared first on Restaurant Technology Guys.
Let us start with the introduction part, Bingage is an AI-enabled CRM for Restaurant helps to boost customer retention, customer engagement & ROI of a restaurant. It’s tough for restaurateurs to manage every aspect of the business such as employees, service, marketing, finance and much more. They aren’t so-called tech gurus or superheroes, Right?
Quesabirria tacos from El Garage in the Bay Area | Patricia Chang. This week on Eater’s Digest , Bill Esparza explains why Tijuana’s birria and quesabirria tacos have been such a hit in the U.S. Birria, a Mexican stew with pre-Hispanic roots, is suddenly the hit dish of street food scenes in cities across America. But how did it evolve from its origins to Tijuana taco stands in the ‘50s, LA food trucks in 2015, and to now San Francisco , Austin , New York , and beyond?
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.
There is no question that firing or laying someone off is an onerous leadership task. Still, there are going to be times when it is absolutely necessary to terminate employment. The question is not if, but how and when, restaurant, bar and other hospitality employers will bring that relationship to a close. When you’re an owner or manager, firing right is just as important a job as hiring right.
Blog. Menu Engineering Helps Hospitality Teams to Manage Costs in 2021. Agility and cost controls should be top priorities as the industry gets ready for a return to travel. O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability.
Employee appreciation has a reputation for being difficult. First you’ve got to think of some way to do it. What will my employees respond to? What will they enjoy? And then you’ve got money to consider. It can’t be too expensive or you won’t be able to do it often enough to make it worthwhile. Despite the undeserved reputation, there are plenty of ways to show that you value your staff without breaking the bank.
Shutterstock. Resolutions fizzle and project cooking can be a drag — but there’s nothing wrong with a good old fashioned challenge to get you out of a kitchen rut There’s a certain personality type out there that gravitates toward goal-setting and self improvement, and I admit that I have it. They (by which I mean, me) make New Year’s resolutions. They track how many books they finish in a year on Goodreads.
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 need for contactless delivery has spurred the use of digital check points – Consumers are more comfortable placing their orders through mobile apps, voice ordering, digital menu and kiosks; giving tech-savvy restaurants an edge in the race for information data. Measuring Factors for Growth in QSRs. A 10-year study of quick service restaurants (QSRs) conducted by Aaron Allen & Associates, Global Restaurant Consultants, reported: Chains that have seen the highest growth have a couple
Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws. The Fair Labor Standard Act (FLSA) sets the federal minimum wage, as well as the regulations around overtime pay, labor rules for minors, and payroll recordkeeping.
Reading Time: 4 minutes. Demand Planning is the critical driver of food supply chain operations from farmer to consumer. Complications from COVID-19 have amplified the need to forecast demand, and accuracy of those forecasts have a direct impact on revenue and profits. While it affects our bottom line, let’s not forget the effects of food waste on our environment and our communities in general.
Shutterstock. That’s the idea behind @Pizza, a FuckJerry curation which is launching on UberEats Even before the pandemic, delivery was on the rise thanks to third-party delivery services that made it easier than ever for restaurants to offer the service and entice more customers. Ultimately those services proved detrimental to restaurants, even those that never signed on for their services in the first 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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