Embrace the Suck

APRIL 18, 2022

The restaurant world will never be the same after what we have been through over the past few years. Things have changed rapidly for restaurants around the globe and many look to the USA for trends and insight into which direction the industry is headed. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).

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Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

APRIL 1, 2022

It’s a restaurant operator’s worst nightmare. You have stores full of patrons, and no way to collect their money because the POS system has been hijacked by ransomware. That’s how the McMenamins restaurant and hospitality chain closed out 2021, a banner year for ransomware attacks. The bad news is that according to most predictions , 2022 will be worse as gangs organize and focus on SMBs.

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Operations Point of Sale POS Small Business 240

Sante

APRIL 18, 2022

A comprehensive guide.

Management 210

Management Management 210

Culinary Cues

APRIL 23, 2022

Now that I have your attention and you are back in your chair, let me explain. The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and wast

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Food Seasonal Menu Waste Point of Sale 385

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.

Download

7 Shifts

APRIL 25, 2022

Making decisions for your restaurant without business intelligence is like trying to run a sushi restaurant without fish — without it, you aren't going to stay open for very long. It's what separates the restaurants that survive from the restaurants that thrive. Restaurant business intelligence , or BI, “leverages software and services to transform data into actionable insights that inform an organization's strategic and tactical business decisions.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 134

Inventory Beverage Waste Management 134

Modern Restaurant Management

APRIL 25, 2022

Being a business owner you must be aware that a repeat customer is better than a new customer. This is due to the reason that repeat customers tend to spend more money as compared to new customers. Therefore, if a business can retain its customers, it can easily boost the profits by 95%. However, for today’s businesses, retaining customers is not that easier.

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Loyalty Program Advertising Point of Sale Customer Service 218

ChowNow

APRIL 1, 2022

When your daily grind is running a restaurant, there’s a lot on your plate–from managing staff to taking orders to keeping diners happy. Social media may seem more fit for the back burner, but investing a bit of time and attention into your online platforms is one of the best ways to boost your brand and sales. Make your social media efforts count by getting more reach on every post, the easy way.

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Social Media Food Truck Food Order Online Ordering 147

Culinary Cues

APRIL 7, 2022

Decades of working in or focusing on kitchens and kitchen life have led me to wonder, and sometimes question what I really know. Our resumes never really tell the story, at least not the important story. A resume may reflect on where you have spent time, the title that you have been given, and the scope of the business, but what do I (you) really know after all this time and all of those positions?

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Training Social Media Presentation Café 375

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.

Download

7 Shifts

APRIL 14, 2022

In the wake of the great resignation , restaurants have been raising labor costs to both attract and retain all-star employees. These raises have certainly helped employee standard of living, but they also require more accurate multi location scheduling and team management to keep menu costs low and the restaurant profitable. Nowadays, an over-staffed shift costs more because your restaurant could be seriously overspending on labor.

Small Business 370

Small Business Restaurant Law Customer Experience Management 370

Perfect Daily Grind

APRIL 6, 2022

With the exponential growth of specialty coffee in recent years, we’ve seen a corresponding rise in the emergence of nano roasters, home roasters, and coffee shops starting to roast their own beans. With more and more small businesses looking to enjoy the many benefits of freshly roasted coffee, there are arguably a number of questions about the economic viability of running a small roasting operation.

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Management Management Small Business Point of Sale 192

Thrive POS

APRIL 8, 2022

We've seen common themes so far this year with numerous restaurateurs purchasing new equipment, front-loading inventory, adding locations, or remodeling. With a simple one-page application and no collateral needed, you could jump on this trend with a cash advance of up to $250,000 to invest in your restaurant business. Check out this list of Quikstone Capital Solutions' customers that have made major investments in their growing businesses so far this year.

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Equipment Inventory Point of Sale POS 125

Modern Restaurant Management

APRIL 13, 2022

As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent.

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POS Food Supply Mobile Ordering Point of Sale 215

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Leadership

Sculpture Hospitality

APRIL 12, 2022

One of the most important steps in improving your bar’s profitability is to implement an effective bar inventory management program. The problem is, inventory management can be a bar manager’s worst nightmare.

Inventory 139

Inventory Bar Management Management 139

Culinary Cues

APRIL 29, 2022

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan. Am I exaggerating? NO! I believe this wholeheartedly, there is no limit to what you can achieve if you believe that you can and invest the energy and time.

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Influencer Book Small Business Take-out 383

EATER

APRIL 13, 2022

Carmen Chan. Helen Cho has worked with Anthony Bourdain, W. Kamau Bell, David Letterman, and Lisa Ling. Here’s how she became a television showrunner. In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Helen Cho. Helen Cho didn’t originally set out to work in food television, but not long after she left film school, she found herself working on some of the industry’s most important docu-trave

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Travel Food Take-out Social Media 134

Perfect Daily Grind

APRIL 4, 2022

In the coffee industry, larger roasters generally have a greater capacity to manage price risk, but small and medium-sized roasters also have tools at their disposal. Managing price risk might seem much more difficult for smaller roasters (who simply don’t have access to the same kind of tools and expertise), but that doesn’t mean they’re unable to do so.

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Pricing Management Management Point of Sale 166

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.

Food

Thrive POS

APRIL 13, 2022

Buy a new pizza place using Thrive Pizza Point-of-Sale? First of all, congrats! We are committed to helping you build this business. Second, you may be feeling a little uncertain about what changes you need to make to your point-of-sale and credit card processing accounts.

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Point of Sale POS Delivery Technology 135

Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with on

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Healthcare Cash Management Social Media Communication 203

Sculpture Hospitality

APRIL 7, 2022

Food inventory management is a critical part of your restaurant operations. It helps reduce food loss and the associated increase in the cost of goods sold.

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Inventory Management Management Food 131

Culinary Cues

APRIL 16, 2022

You remember those early moments with food – the aha moments when a dish really surprised you. The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. We have all had those moments – this is likely the reason that a career in food became inevitable. That first fresh, briny oyster; the experience of a perfectly braised, fork tender, full-flavored, silky lamb shank; the incredible crunch of a crusty, salt

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Hotels Presentation Reservations Social Media 374

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

Loyalty Program

EATER

APRIL 6, 2022

Food is sublime in part because of its transience. Funny, then, that we so rarely talk about where it goes A few years ago, I was courting Mason Hereford, the chef of Turkey and the Wolf in New Orleans. I help chefs write cookbooks, so part of my job is finding those willing to let me. He and I chatted. My friends and I feasted. And after we’d demolished and paid for the teetering bologna sandwiches and collard melts, I made my way to the restroom, where I did not rest.

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Consumer Goods Book Take-out Seasonal Menu 129

Perfect Daily Grind

APRIL 19, 2022

Typically, when we talk about espresso equipment, we imagine a machine with groupheads, a steam wand, and a built-in boiler, whether it’s semi-automatic or fully automatic. . However, in recent years, we’ve seen the resurgence of “simpler” alternatives: manual espresso machines which use pressure generated from the user pushing down on the brew chamber to extract coffee.

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Point of Sale Definition Equipment Beverage 157

Lady Boss Blogger

APRIL 7, 2022

Are you an influencer or an entrepreneur with a social media presence? Then you probably know how important it is to market yourself on social media. Setting smart and achievable goals for your social media accounts is critical for success. Keep reading to learn how to hit your goals and master social media marketing. 1. […]. The post How To Hit Your Social Media Marketing Goals appeared first on LadyBossBlogger.

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Social Media Marketing Influencer Blog 173

Modern Restaurant Management

APRIL 18, 2022

As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.

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Seating Customer Experience Customer Service Take-out 203

Advertisement

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.

2024

Crunchtime

APRIL 26, 2022

Restaurants feeling the strain of “The Great Resignation” are turning to technology for help. A panel of industry leaders at the Restaurant Leadership Conference in Phoenix, Arizona discussed how through the use of technology, they are empowering team members and addressing some of the labor challenges the industry is facing today.

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Leadership Technology Management Management 117

Culinary Cues

APRIL 13, 2022

Cooking and eating are two of the great pleasures in life. They are sensual in nature, vividly stimulating sight, sound, touch, smell, and taste as we participate in a process of transitioning Nature’s ingredients through the application of heat and seasoning. When cooking and eating add tradition and structure they become “dining”, an entirely new process that builds memory and organizes digestion into silos of recall, history, and correctness, but at their core – these two elements of li

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Coaching Reference Food Order Customer Experience 354

Food Business

APRIL 29, 2022

Poio is a casual Mexican BBQ place in Kansas City. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more. This episode is a chance to explore whether to or whether not to count on investors, and why. Chef Carlos is honest in his conversation, and his words are what a young start up owner wants to know.

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