2019

7 Ways to Creatively Staff Your Restaurant

Embrace the Suck

How has this year treated you and your restaurant? How has your quest to find staff been? If you are like the majority of restaurants, it’s been a big challenge. Here’s the bad news, it’ll probably will not get much better in the coming year. But don’t get all sad about it just yet. There are some innovative and creative ways to get new staff to come to your restaurant.

2019 222

5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost. This helps you get noticed more quickly among competitors. Theories such as The Illusion of Scarcity, Social Proof and Mere Exposure can increase your foot traffic drive profits, and generate essential guest bookings.

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5 Sure-Fire Suggestions - Foodservice at its Finest

Sante

Burger.jpg. Author(s): Jeffrey Spear. Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied? In this day and age, apart from those establishments employing celebrated chefs such as Thomas Keller, Barbara Lynch, Gary Danko, Dan Barber and Susan Feniger, finding remarkable culinary experiences in a sea of ordinary is difficult.

2019 136

Who’s Best Able to Manage Your Changing Workplace? Your Managers

Modern Restaurant Management

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests. And now, it turns out, restaurants – along with businesses across industries – must confront changes in the workplace itself.

2019 141

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.

What's the true cost of employee turnover to the restaurant industry?

7 Shifts

Did you know that the average American switches jobs every 4.2 years ? The average restaurant employee, however, change jobs every 56 days ! It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem.

2019 120

A RETURN TO KITCHEN WORK ETHIC

Culinary Cues

Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not knowing what each day or night will bring – it’s still an exciting place to work. A great deal has changed over the past ten years or so, yet many of these conditions remain.

2019 272

More Trending

Third-party or in-house food delivery: pros and cons

Deliverect

In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway. With allegedly 70% of all orders being off-premise by 2020*, restaurants should dig into what their options are when it comes to off-premise dining, in particular delivery.

Managing Staff Shortages During Seasonal Peak Periods

Perfect Daily Grind

During seasonal holidays, most coffee shops are inundated with customers. If you’re a coffee shop owner or manager, it can be one of the most profitable times of the year for this reason. However, it’s also when you’re most likely to experience staff shortages. .

9 Tips For Hiring First-Class Restaurant Employees

Harver Hospitality

You need the best restaurant employees to provide excellent experience to your guests. How do you find and hire them? Follow these 9 tips! Recruitment Inspiration Hospitality Recruitment

Common Restaurant Tech Terms You Need to Know

Lavu

There are a lot of technical terms and acronyms used in the restaurant industry and it’s hard to remember what they all mean. Particularly when it comes to restaurant management which requires knowledge of both front of house and back of house needs.

2019 78

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.

AI in Restaurants; Is It Really Profitable (Here is your Answer)

Bingage

The restaurant industry is large, complicated and growing rapidly. On the other, it’s tough to make the restaurant successful as consumer tastes and restaurant formats are changing rapidly. The Restaurant is a type of business where being a technophobe can not work. It is like letting your competitors moving ahead by you.

2019 40

4 Things to Consider When Choosing Your Restaurant Location

Cheetah

The Importance of Your Restaurant Location There are many things to consider when choosing a restaurant location. For a perfect match, restaurant owners need to undertake serious research. Study your customers’ psychographics, look into the demographics of potential neighborhoods and areas, consider the competition, floor space, lease terms, and more.

2019 78

Everything to Know about Tablet Point of Sale Software

Focus POS

Tablet Point of Sale Software. Traditional point of sale (POS) terminals are a vast improvement over electronic cash registers, offering greater functionality and efficiency. Tablet point of sale software takes that improvement to the next level, giving you the capabilities to enhance the customer experience and streamline your operations.

The 5 Things Food Vendors Don't Want You to Know

Embrace the Suck

Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know!

2019 265

Protecting Revenue and Profitability During Unexpected Times

The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. 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.

How to Improve Customer Retention at Your Restaurant

Social Hospitality

It’s vital to keep customers happy and provide a great experience to improve customer retention at your restaurant. Loyal customers stimulate regular revenue and often turn into brand advocates. When they recommend your business to friends and family, you can gain new customers, too. According to Harvard Business School, “increasing customer retention rates by 5% increases profits by 25% to 95%.”

How to Manage Your Restaurant Labor Cost Percentage

7 Shifts

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage.

Back to the Future: Why New Mover Direct Mail Still Outperforms Digital/Social/Email Marketing

Modern Restaurant Management

Direct Mail Marketing has been around just about as long as mailbox service to homes has been. Barring an apocalypse, there will always be direct mail. That doesn’t mean, of course, that you need to use it to get the word out about your restaurant.

15 Super Helpful How-To Articles for the Restaurant CEO

Aaron Allen & Associates

We’ve worked with executive leadership teams of some of the most successful established and emerging foodservice and hospitality companies around the world, supporting with strategic issues related to growth and expansion, performance optimization, brand strategy, marketing, due diligence, and how to enhance and maintain enterprise value.

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

With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. 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.

10 Operational Challenges Restaurants Should Expect in 2020

Restaurant365

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Here are the top 10 operational challenges restauranteurs should expect in 2020: 1. Finding and training staff. Employees determine the customer service experience in a restaurant.

2019 81

SUPPORT SMALL RESTAURANTS EVERYDAY

Culinary Cues

Every year, this weekend is the official time to celebrate small businesses.

Highlights of 2019

Sante

A Rich World of Hospitality, Brought to you by Santé. Emiliano De Laurentiis. 2019 was a stellar year for Santé as we continued to give you industry-relevant content through an expanded syndication network. In 2019 Santé reached over 1.5 million followers with articles and podcasts.

2019 188

Creating a sustainable restaurant in 3 easy steps

Deliverect

Sustainability is a matter that has always been around, but in the past few years this topic has been flaring up in all industries.

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.

10 Types Of Management Styles For Effective Leadership

Sling

Leadership skills, like most abilities in life, must be earned through practice and hard work. However, there are many different ways to be a good leader. In fact, great leaders often incorporate different types of management styles at different times. .

Three Ways to Improve Your Inventory Management as You Scale

Crunchtime

Your inventory management operations play a critical role in how well you optimize and maintain your food costs. As your restaurant grows and your inventory becomes more complex, it can be harder to maintain the level of inventory management efficiency you had at a smaller scale.

2019 106

Top 5 Reasons To Attend The Restaurant Success Summit

Embrace the Suck

I have spoken at and attended hundreds of conferences, expos, and seminars. While each one had some great things, none had all three elements for success. The biggest thing lacking was a strategic plan with an accountability structure. So, I decided to create a conference that had all three: education + strategy + accountability. Say hello to The Restaurant Success Summit ™! Why should you attend? Here are the Top 5 Reasons you want to be there! You’re tired of not getting results.

2019 244

How Social Media Launched the Acai Berry Craze

Social Hospitality

The Acai berry market expands across the globe. According to Kenneth Research (September 2019), the Acai berry market was valued at $712 million in 2017, and it is expected to grow at a steady rate of 12.71% between 2018-2025.

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

12 Restaurant Lunch Specials: Make Lunch the Most Important Meal of the Day ???

7 Shifts

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area. Want to capture the hungry, back-to-school lunch crowd for January?

Optimizing the Candidate Experience in Five Simple Ways

Modern Restaurant Management

When you are part of the restaurant industry, catch phrases such as “low unemployment rate” and “revolving door” seem to find their way into any conversation involving hiring and retention.

How Your Restaurant Can (and Should) Be Using Big Data

Transact

Big Data: It’s relevant to every business, no matter what industry or niche you serve. But if you’re in the restaurant business, and you are, data is your key to solving just about any problem you might be having.

2019 104

Guest Blog: How a Mobile POS Can Increase Restaurant Revenue

Restaurant365

Your servers are constantly on the go – every second matters when it comes to turning tables and providing high-quality service to your guests. A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations.

Maximize Your Margins Masterclass

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.