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.
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
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%).
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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.
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.
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.
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.
Advertiser: Paycor
Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!
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. .
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.
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.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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.
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
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.
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.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
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.
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.
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.
A Wine Story
FEBRUARY 12, 2021
Can Remote Wine Tasting Kits Save the USA Wine Industry? According to the Silicon Valley Bank’s Wine Division 2021 State of the Industry report, restaurants and tasting room sales made up about 43 percent of the average USA winery’s sales prior to April 2020. Government issued shelter-in-place orders, closing both channels. Wineries scrambled to replicate the in-house winery experience online to stay financially solvent.
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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
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.
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.
EATER
FEBRUARY 4, 2021
Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. For decades now, the dining public has understood restaurant kitchens to be tough places to work.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
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
Next Restaurants
FEBRUARY 24, 2021
By Adrian Johansen, Contributor. The arrival of the COVID-19 pandemic turned our lives upside down. In an instant, we lost our normal ways of life in exchange for lockdowns and safety guidelines. This unfortunate series of events was especially bad for the restaurant industry as it could no longer allow for large groups of paying customers. The good news is, as the new year continues, we are beginning to see a light at the end of the tunnel.
Goliath Consulting
FEBRUARY 26, 2021
Though words like “work culture” and “cultural fit” have been controversial in the recruiting realm (1), there is no denying that restaurants with excellent work culture benefit from happy employees and many loyal customers. So what do we mean by culture? And what does it mean to have a great one? In this article, we define culture as a set of guiding or shared organizational values that define behaviors and a restaurant’s operations.
Culinary Cues
FEBRUARY 15, 2021
How did it happen that we drifted apart. In so many cases no room for a start. We live in a world closed off to so much. Where neighbors and friends are kept out of touch. What you believe, what I believe limits what, who, when, and where. Think about common ground – how would we dare. The house next door seems miles away. The people inside think different than us.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
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