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6 Ways to Strengthen Your Weak Restaurant Culture While Boosting Sales

7 Shifts

Imagine if you can retain happy employees more often, rather than having to train new recruits every so often. Plus, happy employees are more productive, reducing wait times for guests, and more likely to make recommendations or upsell menu items. Other restaurants use social events like trivia night or food tasting of new menu items.

Training 284
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How to improve the guest experience with restaurant technology

Open for Business

Technology will never be able to replace the personal touch of a seasoned server or the empathy of a veteran bartender, but it can be a huge help in increasing guest satisfaction and delivering a great guest experience. From there, they may check out your website and menu. Restaurants are judged based on how they make guests feel.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. Or maybe it's unique to your area—like being the only fine dining spot in town. Do they prefer takeout or dine-in? Is my menu accessible and legible? Photo by hiurich granja on Unsplash.

Seating 221
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An Eater’s Guide to the Most Retro-Chic Ski Towns in the Alps

EATER

The Cōmodo Dining at the Cōmodo. At the latter, Ike preserved the ’50s vibe with vintage furnishings and commissioned designer Ernst Muthwill, who fine-tuned the midcentury ode with colors like cerulean and vermillion. Ingo Pertramer / Rote Wand Gourmet Hotel Communal dining at its best at Rote Wand.

Hotels 89
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An Eater’s Guide to the Finger Lakes

EATER

Packed with restaurants, farmers markets, fishing lakes, and cozy B&Bs, it’s a place where farm-to-table dining is (and has always been) just the status quo. From Seneca to Skaneateles, Cayuga to Canandaigua, here’s all you need to know about dining through the Finger Lakes. Table offers a chef’s table and communal dining, F.L.X.

Vineyard 114
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MRM Research Roundup: End-of-February 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

2020 192
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How to Calculate and Optimize Your Restaurant Payroll Percentage

Restaurant365

Whether you are slowly scaling up operations again or moving from takeout and delivery only to limited dine-in, it is more important than ever to stay on top of your labor and payroll cost. 25-30%: casual dining (depending on the menu and methods of service). Understanding labor and payroll cost.