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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. MORE
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. MORE
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. MORE
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 MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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! MORE
Today, Restaurant365 announced the acquisition of Compeat , a well-known provider of restaurant back office, workforce, and business intelligence software. This is a big step for us, very exciting to me, and I wanted to tell you why we chose to do it. The goal. MORE
Truth in advertising is of crucial importance. You’ve likely heard people talk about it before — it’s common sense. MORE
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. MORE
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 MORE
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 MORE
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! MORE
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. MORE
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! MORE
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 MORE
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. MORE
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 MORE
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! MORE
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. MORE
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. MORE
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! MORE
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. MORE
Culinary Cues
AUGUST 9, 2021
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!
Social Hospitality
FEBRUARY 25, 2021
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.
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Embrace the Suck
JANUARY 20, 2021
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!
7 Shifts
JULY 16, 2021
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.
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Save yourself time and money – ditch the niche.
Sante
MAY 2, 2021
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
Ken Burgin
OCTOBER 19, 2021
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Modern Restaurant Management
JULY 27, 2021
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations.
Goliath Consulting
JUNE 15, 2021
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.
Cheetah
JUNE 14, 2021
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.
Restaurant Clicks
OCTOBER 12, 2021
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!
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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.
Culinary Cues
JANUARY 23, 2021
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.
Social Hospitality
AUGUST 8, 2021
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.
Embrace the Suck
JANUARY 20, 2021
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!
7 Shifts
APRIL 23, 2021
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.
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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.
Sante
AUGUST 5, 2021
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
Indoor Media
JULY 8, 2021
Truth in advertising is of crucial importance. You’ve likely heard people talk about it before — it’s common sense.
The Eat Restaurant
MAY 6, 2021
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.
Modern Restaurant Management
JULY 14, 2021
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.
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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.
Sculpture Hospitality
JULY 7, 2021
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
ChowNow
JANUARY 27, 2021
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.
Restaurant Clicks
OCTOBER 22, 2021
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.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.
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.
Deliverect
MARCH 4, 2021
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.
Embrace the Suck
JANUARY 12, 2021
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.
7 Shifts
AUGUST 5, 2021
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.
Sante
MARCH 1, 2021
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
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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.
Indoor Media
MARCH 29, 2021
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!
Sling
AUGUST 9, 2021
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.
Modern Restaurant Management
APRIL 29, 2021
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.
Sculpture Hospitality
JULY 27, 2021
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
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.
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