2017

How to Start a New Restaurant

Harbor Touch

10 Tips On How To Open a New Restaurant. Choose Your Restaurant Concept. The first consideration when starting and opening a new restaurant is to pick your idea and your niche. Is your opening a restaurant to follow your passion or to make the most money possible with high margin products? Are you considering opening a farm-to-table type environment? A casual-dining restaurant? Do you want to specialize in any particular kinds of foods dishes like seafood, steak, hamburgers, or pizza?

2017 71

Interview Questions for a Restaurant Marketing Position

Restaurant Clicks

Whether your restaurant is opening soon or has been open for some time, you’ll need to make some decisions on hiring an internal marketing team. How do you hire the right person to help your business grow? Too many people applying for marketing jobs believe posting on instagram and snap chat qualifies them as a marketing director. Remember, the most important thing is hiring someone for your restaurant who knows what to do and how to do it. You don’t need another employee asking YOU what to do.

2017 76
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Are Your Running Your Restaurant Or Is It Running You?

The Restaurant Coach University

Originally posted on Foodable TV Network November 7, 2016. By Donald Burns, Foodable Industry Expert. When your restaurant is running like a world championship team, everything is amazing. All the training, all the hard work, all the time fine-tuning your team and brand are paying off. You’re communicating, working together for a shared vision and mission. It’s a thing of pure beauty to see a restaurant running at its potential and reaching for more. A recipe for success.

2017 111

PRIME COST FOR RESTAURANT: 4 THINGS YOU NEED TO KNOW

Food Business

Understanding and keeping up with your businesses health is, frankly, necessary to your business success. It's important to know how various benchmarks work for your specific restaurant, cafe or brewery. Prime costs benchmark is 60% (quick serve) and 65% (restaurant). Now, you might be reading this and saying, "Now, remind me, what is prime cost again?" That's why I am writing this blogpost.

2017 100

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

Case Study: Red Rabbit Leverages Le Verre de Vin to Become a Leading Wine Destination in the Twin Cities.

Bermar America

Expertly extending the life of an open bottle of wine with the precision and ease that can only be achieved with a world-class commercial wine preservation system has helped this restaurant chain to elevate their brand, service, and perfect pour capability in a highly profitable way. About Red Rabbit. Red Rabbit is a new addition to the already successful chain of Red Cow restaurants serving Minneapolis.

2017 56

How Storytelling Can Help Increase Your Restaurant’s Sales

Social Hospitality

There is no tool more powerful than storytelling, and Rob Walker wanted nothing but to prove it. In 2009, he bought several objects from eBay and asked 100 creative writers to invent stories about $128.74 worth of items to see if the stories can transform insignificant objects into significant ones. In case you’re wondering how the storytelling experiment went: $3,612.51 net profit of the items being sold.

2017 191

More Trending

Maximize your reach with the right blog topics

Island Media Management

One of the most common obstacles we encounter is finding the right blog topics to boost SEO and at the same time create an informative post. In the article this week, we will run through how to brainstorm blog topics, how to create unique ones, find out if your blog topics are accomplishing your business’ goals, and how to not run out of ideas. Blogs are a necessity when it comes to SEO.

2017 40

Equipment Maintenance: Too Many Stories to Tell…

Sustainability Beyond the Plate

Richard Young, Director of Education. I was recently invited to moderate a panel on Foodservice Maintenance and Repair at the Gas Foodservice Equipment Network’s (GFEN) Commercial Foodservice Workshop. The meeting was held at Piedmont Natural Gas’ (PNG) Demonstration Kitchen located in PNG’s John H. Maxheim Natural Gas Technology Center. Not only is this a great test kitchen with an excellent chef (Thanks Chef Doug Allen for all the good eats!),

2017 40

Work a Job or a Restaurant Management Career

Gecko Hospitality

A “Restaurant Manager” is much more of a broad job description than some people may think. There are so many different types of restaurants, from Quick Service (QSR), focusing on speed of service and inexpensive food items – to Fine Dining restaurants, where it’s all about “wining and dining” the guests – and of course, everything else in between. What type of restaurant management career do you want to build for yourself? Where to Find a Restaurant Management Career Opportunity.

2017 40

Tips for Making Your Customers Happier at Your Restaurant

24/7 Waiter

For your restaurant business to be a success, you need customers that want to keep returning to your establishment and that want to tell everyone about how great it is. The only way that you can accomplish this is by keeping those customers happy. The following are some tips you will want to adopt for your restaurant if you haven’t already. Have a Friendly Staff. The staff that you hire for your restaurant serve as the face of your brand.

2017 35

Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.

Tips for Making Even Bigger Tips

The Back Burner

Here in the states, the debate for and against the tipping system in the foodservice industry will always be a point of contention. But I’m not here to talk about that. Instead, let’s talk about how to make the best of the system now—like how to make bigger tips. Here at Tundra Restaurant Supply , many of us have worked in the restaurant industry at one time or another as hosts, servers, managers, chefs and even service technicians.

2017 35

You’re Posting on Social Media All Wrong

Restaurant Clicks

When it comes to social media marketing for restaurants, how can you tell if you are doing it right or not? We analyzed dozens of restaurants to see why some are killing it with social media and others are struggling. All the data points to a few key differences in how they organize the process plus the content. It is actually a lot easier than you might think. We want to show you an example of a promo we ran with two restaurant / bars in Philadelphia area.

2017 65

5 Common Challenges for Bar and Restaurant Owners

The Restaurant Coach University

Let’s say you’re running consistent profit margins each month and seats are usually full. Business is good. But maybe your bar or restaurant concept seems a little stuck. It’s not growing anymore, and you’re not quite sure how to get that momentum going again. Hovering at a standstill and not being able to understand why is a terrible feeling. You know something about your restaurant isn’t working—you’re just not sure what it might be.

2017 70

Restaurant Publicity Primer

Food Business

Marisa Dobson is guest blogger this month. She is the founder & principal of Scintillate, a publicity and marketing consultancy that specializes in food & lifestyle clients. For over ten years, she's worked with professional creatives to turn their passions into passion projects. Visit www.marisadobson.com or follow her on Instagram: @marisa_dobson.

2017 100

Insight Into the Post-Pandemic Restaurant

This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.

Le Verre de Vin sets the Wow factor at DC Steak House

Bermar America

When a reputable restaurateur and steak house aficionado is wowed by a wine preservation system, that says a lot about the technology on display. So, when Dean Laplant of DC Steak House, Arizona , purchased Le Verre de Vin Twin Pod Bar , he made it the focal point of his intimate wine bar and seized the opportunity to delight his guests with an elevated wine by the glass service.

2017 55

This is how you enjoy a dinner in the Caribbean! Frank and friends toasting for the magic of the Riviera Maya, with UXATA Chef Services.

UXATA

At Villa El Dorado, Playa del Carmen. The post This is how you enjoy a dinner in the Caribbean! Frank and friends toasting for the magic of the Riviera Maya, with UXATA Chef Services. appeared first on UXATA Private Chef Services Riviera Maya. UXATA Guests Chef Services Mexican Caribbean Playa del Carmen Private Chef Riviera Maya UXATA

2017 100

How To Get Amazing Reviews For Your Restaurant

Gourmet Marketing

You know you need reviews for your restaurant. They lend credibility to your place of business and offer social proof. Plus, they help with search engine optimization (or SEO), and can lead to more visibility in search. But it’s not just about getting reviews, is it? After all, negative, generic, and terse reviews won’t do you much good. What you want to encourage is consistently amazing, four- or five-star reviews.

2017 40

Maximize your reach with the right blog topics

Island Media Management

One of the most common obstacles we encounter is finding the right blog topics to boost SEO and at the same time create an informative post. In the article this week, we will run through how to brainstorm blog topics, how to create unique ones, find out if your blog topics are accomplishing your business’ goals, and how to not run out of ideas. Blogs are a necessity when it comes to SEO.

2017 40

Protecting Revenue and Profitability During Unexpected Times

As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.

Dawn Before the Darkness: What the Upcoming Solar Eclipse Means for Food Service Operators

Sustainability Beyond the Plate

On the morning of August 21 st the sun over California will dim by about 70% as America experiences its first coast-to-coast solar eclipse since 1979. Back in the 70’s, solar was a futuristic technology, but now we are living in that future and on some days, California meets as much as 40% of its electric demand with solar power 1.

2017 43

How to Use a Restaurant Loan

ForaFinancial

The post How to Use a Restaurant Loan appeared first on Fora Financial

2017 46

Most Important Things to Know About Restaurant Management

24/7 Waiter

Proper restaurant management is far more than just making out the schedule for your workers. While the day-to-day tasks are certainly important as part of management, and they should never be ignored or put on the back burner. However, for restaurant management to be truly effective, it needs to encompass many other elements.

2017 35

Man Puts 21 Live Scorpions in His Mouth for World Record (video)

Michael Hartzell - Restaurant Marketing

What type of restaurant marketing will it take to get you on the map? How about putting 21 live scorpions in his mouth for a world record? Think of all the free marketing you will get should you be number one! Guerrilla Marketing Restaurant Marketing Restaurant Marketing Ideas

2017 40

What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.

Three Simple Ways to Engage Your Customers on Social Media

Restaurant Clicks

Social media makes it very easy to engage your followers/customers, yet the majority of restaurants and bars don’t take advantage. Here’s three simple ways to do it. Repost Customers’ Pictures. There is currently an estimated 800 million Instagram users, and the hashtags for “food” “foodie” and “foodporn” have a combined 455 million total posts, making them three of the most popular hashtags.

2017 65

Why Your Restaurant Should Abandon Coupons and Embrace Loyalty Programs

The Restaurant Coach University

When business is slow, many restaurants turn to discounts and coupons in order to get more people through the door. However, discounting is rarely an effective strategy for developing regular customers, and can even end up hurting your business. We spoke to Donald Burns (aka The Restaurant Coach™) to learn why loyalty programs are a much wiser path to success than giving away your product. CREDIBLY: What’s the main problem with a restaurant using coupons to attract customers?

2017 107

RESTAURANTS AND CAFES NEED GOOD COMMUNICATION

Food Business

Communication and the Ideal Millennial Workplace: ATTRACTING AND RETAINING YOUNG TALENT IN YOUR FOOD SERVICE ENDEAVOR Guest Blog by Abbie Garcia By the year 2020 millennials will make up 40% of the overall workforce, so it’s wildly important to the future success of your business that you understand how to go about attracting and retaining members of this oft-written of and just as frequently misunderstood demographic.

2017 100

Sparkling Wine Sales Are Forecast to Boom This Holiday Season

Bermar America

Sparkling wines are expected to continue their growth this season and well into 2018. At Bermar America, we’re excited that customer demand has moved a trend into a sustained growth opportunity for operators of wine-by-the-glass programs. We have seen a marked increase in demand from savvy operators who are seeking to serve an enticing range of sparkling wines.

2017 48

A Masterclass in Restaurant Digital Transformation

Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team

Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.

Caribbean and family, cheers!

UXATA

The beautiful Mabon family celebrating the good life by the Caribbean Sea. link]. The post Caribbean and family, cheers! appeared first on UXATA Private Chef Services Riviera Maya. Chef at home Tulum Chef Service Tulum Tulum Private Chef UXATA Guests Chef Paula Alonso Chef Services Mexican Caribbean Private Chef Riviera Maya UXATA

2017 100

Don’t Use These Body Language Signals

Gourmet Marketing

In the hospitality industry, your staff comes into contact with your customers every single day. How your team handles customer interaction is incredibly important, and can have a direct impact on your reputation, brand, and bottom line. You can teach your hires a great deal through training programs and documented systems. But your employees can still run into unfamiliar situations because of what they don’t know. It has often been said that words only account for 7% of communication.

2017 40

Making Traditional Swiss Fondue in Geneva + Recipe

Bucket List Journey

Fondue was invented as a way to use stale bread and aged cheese in the cold winter months, when fresh produce was unavailable. It is now one of the most recognized Swiss dishes and quite possibly the most delicious. The post Making Traditional Swiss Fondue in Geneva + Recipe appeared first on Bucket List Journey | Travel + Lifestyle Blog. Europe Switzerland TRAVEL Food & Drink Geneva Recipes

2017 28

Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

Richard Young, Director of Education. The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste.

2017 40

Restrictions Into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions