Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Let’s start with what we are fairly comfortable saying: whatever “normal” is will likely not make an appearance until the end of 2021 – so…let’s begin our speculation with January of 2022 to be safe.
7 Shifts
FEBRUARY 5, 2021
If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. It’s a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast.
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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. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
Modern Restaurant Management
FEBRUARY 9, 2021
As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind. Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Perfect Daily Grind
FEBRUARY 9, 2021
In 2018, there were about 24,000 coffee shops in the UK with a collective market value of approximately £9 billion. This number was projected to rise to over 30,000 by 2020, along with an increase in value of more than 50% to £15 billion. While exact figures are unknown, today approximately 6,500 across the country are defined as independent (somewhere between 21 and 27%).
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed with choice when it comes to finding a place to eat.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
Indoor Media
FEBRUARY 15, 2021
We scoured a successful restaurant study to bring you all the most important information in one clear guide. The information was collected from thousands of restaurants around the country, identifying the biggest challenges for restauranteurs and how to overcome them. If you are a small business restaurant owner, then you already know that balancing the day to day operations at your restaurant with any other task is a big ask.
Modern Restaurant Management
FEBRUARY 22, 2021
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. It’s also a cultural change that requires organizations to continually challenge the status quo, experiment, and get comfortable with failure.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Typsy
FEBRUARY 23, 2021
Reducing the environmental impact of hotels and resorts has been an industry priority for decades. And in a world forever changed by the spread of COVID-19, addressing health and environmental concerns has become a critical aspect of hotel operations. In today’s blog post, guest contributor Beau Peters explores how you can turn sustainability to your advantage, ensuring your guests feel safe and your reputation soars.
Future Food
FEBRUARY 9, 2021
Adam D'Sylva’s Lollo Restaurant Image Via Delicious. Food and Entertainment driving immersive experience. Australia’s food and beverage operators have been striving to return their businesses to some degree of normality in order to drive sales, stabilise costs and prepare themselves for the imminent financial obstacle of Job keeper payments ceasing in three weeks’ time.
Culinary Cues
FEBRUARY 25, 2021
An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef. Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it
7 Shifts
FEBRUARY 4, 2021
Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. From paper schedules and lineups around the block, to 7shifts and delivery-only doughnuts, it’s safe to say that Beechwood has evolved a lot in recent years—mostly thanks to COVID.
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Indoor Media
FEBRUARY 1, 2021
One of the reasons it’s so difficult for small businesses to compete with national chains is the sheer amount of advertising resources big brands have in their pocket. Whether you’re a restaurant competing with a national fast-food chain, or a salon trying to get customers in your door, you probably don’t have the budget to advertise during the Super Bowl. .
Modern Restaurant Management
FEBRUARY 16, 2021
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019.
EATER
FEBRUARY 8, 2021
Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be “Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013. Justin is new, and when the other kids make fun of his food and his chopsticks, Brian, a shy, lonely white boy who longs to be included by his classmates, decides to leave him a note, telling him he isn’t like those kids; he’d love to try bulgogi.
ChowNow
FEBRUARY 12, 2021
Now more than ever, it’s important for local restaurants to establish an online presence. Bringing your restaurant into the digital space not only builds credibility, it also helps attract more customers. In fact, 80 percent of consumers rely on digital tools like an easy-to-use website and online ordering system , as motivating factors in deciding where they’ll dine.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Culinary Cues
FEBRUARY 28, 2021
It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. Am I over-dramatizing it – maybe, but then again – maybe not.
7 Shifts
FEBRUARY 26, 2021
If you weren’t thinking that much about online ordering before, you definitely are now. The habits of diners have changed, and our approach to off-premise along with it. The easiest way to get your food out there is by partnering with a third-party delivery app. While easy, this way ends up costing more in the short term, does not contribute to long-term growth, and can end up hurting your business.
Indoor Media
FEBRUARY 5, 2021
Today, more and more consumers are turning to small businesses for their everyday needs. A new focus on “shopping local” has helped keep customers returning to many salons, restaurants, and stores — but the pressure of competing with national brands remains daunting. For this reason, it’s important to find ways to hack in and reach your consumer base without breaking the bank.
Modern Restaurant Management
FEBRUARY 9, 2021
The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home. Valentine’s Day is often a busy time for restaurants, but many are now dealing with various challenges amid the pandemic, like no indoor dining or limited capacity as well as more customers opting for carry out.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Hot Schedules
FEBRUARY 12, 2021
Blog. Common Hourly Payroll Mistakes & How to Avoid Them. Learn how payroll processing mistakes can hurt your business. H andling payroll in a hospitality or retail business is a complicated and often thankless task. But it’s incredibly important to get it right, because payroll processing mistakes can hurt your business in more ways than one. Sure, there are the obvious (and numerous) compliance requirements outlined by the Fair Labor Standards Act (FLSA), but payroll errors can also rippl
Sculpture Hospitality
FEBRUARY 8, 2021
Taking bar inventory can be time-consuming and frustrating. Yet most hospitality businesses are still using inefficient and ineffective manual spreadsheets to complete their bar inventory management.
Culinary Cues
FEBRUARY 1, 2021
I am optimistic and realistic at the same time. I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.
7 Shifts
FEBRUARY 18, 2021
For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
Indoor Media
FEBRUARY 22, 2021
Whether you’re considering your first campaign or trying to get a better sense of how much you could have saved on your last one, it’s time to set a firm marketing budget. In this guide, we’ll break down the different platforms your business should be marketing on and how to determine how much to spend. If it’s your first time advertising beyond your local means, don’t worry, we’ve got plenty of tips for reaching your community offline as well.
Modern Restaurant Management
FEBRUARY 8, 2021
Facebook and Instagram are powerful advertising tools for any restaurant wanting to reach people in their community or tourists traveling through their area, whether to increase indoor dining numbers or, in today's climate, driving more pickup and curbside orders. With many options available to restaurateurs to advertise the social posts one option which is often overlooked or is simply unknown is what we call dayparting, the ability to schedule a post or ad to run on set days and within set
EATER
FEBRUARY 23, 2021
The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. Griaule, who was doing work in Mali, told Ogotemmeli that he was confused by the occasional ramblings he had heard from older, apparently drunk men who repeated what he believed to be a curious phrase:
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