2021

BEFORE THE DINING EXPERIENCE TRY THE KITCHEN EXPERIENCE

Culinary Cues

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!

6 Ways Restaurants Can Reach Customers in 2021

Social Hospitality

For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020.

2021 352
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Get Ready for the Post-COVID Economy Now!

Embrace the Suck

The bad news : Here we are, waiting for the world to end. I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. I did not see this curveball coming. The good news : The world is not going to end!

2021 341

How to Open a Coffee Shop: The Ultimate Guide

7 Shifts

So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done.

2021 148

Niche Solutions vs Comprehensive Platforms

Save yourself time and money – ditch the niche.

Four Ways the Pandemic Changed the Restaurant Industry that Won’t Change Back

Sante

A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading. First Press May 2021 Accounting Food-Based Margins Inventory Pandemic Restaurants

2021 206

How to Raise Restaurant Menu Prices without Negative Pushback

Ken Burgin

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. And profitability is suffering.

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Ambient Tech Is The Future of Restaurants

Modern Restaurant Management

Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations.

Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food.

Restaurants Beat Labor Crisis with Daring New Wage Structure

Cheetah

Reading Time: 9 minutes. If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry.

Where to Get Mexican Food Around NYC

Restaurant Clicks

New York’s Mexican restaurant scene has undergone significant change in the past three decades. Formerly, Mexican dishes, if you could even find any, were typically limited to fajitas, cheese enchiladas, and other basics. Oh, how times have changed!

Where Are the Hourly Workers? Finding Hourly Applicants in Today's Labor Market

Learn about 6 compelling insights that are contributing to the current hourly shortage, and uncover 4 actionable strategies to help you boost applicant flow up to 9x - even in today’s labor market.

CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else.

2021 347

5 Effective Ways to Build Social Proof for Your Restaurant

Social Hospitality

Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends.

The Perfect Recruiting Plan

Embrace the Suck

If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing? Can they form a coherent sentence? Hired!

Restaurant Hiring: Navigating the Labor Shortage

7 Shifts

If you're having trouble finding great people to work in your restaurant, you're not alone. There's a labor shortage impacting the restaurant industry, made tougher by the pandemic.

Hiring 124

New Restaurants Checklist: Ensuring Success

Developing a business plan is key when it comes to new restaurant startup success. Restaurant owners should have a clear picture of their goals, strategies, and budgets in order to determine and allocate resources properly. Read this checklist with it's 4 key steps to ensure your restaurant's success.

Cline Family Cellars Introduces on-Premise Wines to support Post Covid-19 Restaurant Recovery

Sante

Family-owned and operated winery, Cline Family Cellars, is pleased to announce the launch of a new range of wines, SEVEN Continue Reading. First Press Vol. 25 No. 08 Cline Family Cellars Covid-19 restaurant recovery Seven Ranchlands

2021 207

Why Truth in Advertising Matters

Indoor Media

Truth in advertising is of crucial importance. You’ve likely heard people talk about it before — it’s common sense.

How CRM Can Help Restaurants Provide a Better Guest Experience

The Eat Restaurant

In the restaurant industry, maintaining good customer relationships is just as important as having a functioning kitchen. But between running a restaurant and managing its finances, restaurant management tends to forget to allocate the time to better understand their customers.

New Age Recruitment Marketing Channels for Today’s Competitive Restaurant Hires

Modern Restaurant Management

In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions.

The Restaurant Technology Buyer's Checklist

Evaluating new technology for your growing restaurant enterprise tends to be a long, murky, burdensome process. After helping dozens of companies on their restaurant management solution selection journey, we’ve identified the common factor in finding the right fit: precise, thoughtful research. In this simple guide, we highlight the twelve most essential research areas that technology evaluators need to include in their evaluation journey. Download the guide today.

Why Bar Inventory Management is Crucial to Post-Pandemic Success

Sculpture Hospitality

Since the beginning of the COVID-19 pandemic, bar owners around the world have learnt a number of lessons about managing their businesses during challenging times. Perhaps no lesson, however, has been as important as understanding cash flow. Restaurant Operations Restaurant Inventory Bar Inventory

10 Email Marketing Ideas for Restaurants to Drive Sales

ChowNow

If your restaurant isn’t using email marketing, now is the ideal time to start. It may seem like a big undertaking—especially given everything else you’re probably managing—but it’ll be worth your while.

Seafood Delivery Services That Ship Right to Your Door

Restaurant Clicks

Seafood delivery services provide excellent customer service by providing the freshest fish available. Often, when someone purchases fish in a grocery store, it has been previously frozen, then thawed and sold as fresh.

IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.

2021 355

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

Up and close with JP Then, founder of Slerp

Deliverect

In this interview JP Then, the founder of Slerp , an e-commerce platform and order management system for the UK hospitality sector, shares valuable tips and tricks for the modern omni-channel restaurant that wants to optimize their online sales channels.

Working IN Your Restaurant Doesn’t Work

Embrace the Suck

Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.

2021 295

The 11 Employee Scheduling Best Practices + Tips for Restaurants

7 Shifts

Employee scheduling for your restaurant can be the most stressful part of your job. After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Plus, that schedule almost rarely ends up going as planned.

Chef Chat© – Nicholas Calias, CEC, WCEC, CCA

Sante

Chef Nick Calias has his own restaurant and also serves as Culinary Director for new of Boston's largest venue managers. Chef Chat March 2021 boston chef

2021 207

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.

Cartvertising: How to Advertise in Your Local Grocery Store

Indoor Media

Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. You can think of these custom-designed, full-color advertising campaigns as small-scale billboards that turn your business into a local celebrity!

Restaurant Floor Plans: 8 Ideas To Inspire Your Next Location

Sling

A good restaurant floor plan can mean the difference between a crowded, chaotic environment and a spacious, relaxing environment. The best option for you, your team, your customers, and your business overall is the spacious, relaxing environment.

Restaurant Staffing Crisis Solutions: Experts Weigh In

Modern Restaurant Management

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.

2021 173

How to Manage Your Restaurant Inventory for Greater Profitability

Sculpture Hospitality

Your restaurant inventory is the backbone of your business. The stock you buy is an asset that directly impacts how profitable your business is, yet so many restaurants aren’t building inventory management strategies that protect those assets. Restaurant Inventory Bar Inventory

Maximize Your Profit Margins

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. 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.