Embrace the Suck
MARCH 22, 2019
How has this year treated you and your restaurant? How has your quest to find staff been? If you are like the majority of restaurants, it’s been a big challenge. Here’s the bad news, it’ll probably will not get much better in the coming year. But don’t get all sad about it just yet. There are some innovative and creative ways to get new staff to come to your restaurant.
Focus POS
MARCH 12, 2019
In today’s competitive and data-driven environment, businesses of all types are discovering the benefits of the cloud. If you’re a restaurant franchise manager with multiple locations, coordinating all of your sales, labor, and other data from all stores can be a major headache. A point of sale (POS) solution that includes cloud-based reporting can make those tasks so much easier.
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Goliath Consulting
MARCH 2, 2019
What comes to mind when you hear there is an expected surge of over a million possible guests entering your city for a weekend event? Disbelief? Excitement? Anxiety? How about all three? Having weathered major city-wide events in the past (BCS bowl games, March Madness, even one weekend that merged two huge NCAA football teams, a NASCAR race, and a comic/anime convention) we learned to remain cautiously optimistic towards promises of large influxes of people into our city – you can’t always gues
Bar and Restaurant Coach
MARCH 16, 2019
The following guest post is from Frankie Merriam, Managing Partner at Olde Towne Tavern near Atlanta. Lost Opportunity: To Comp or Not to Comp— Tha t is the Question. You’re Doing It Wrong! At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. They spoke to me about seeing things from a different perspective.
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.
Open for Business
MARCH 12, 2019
Do menus sway diners? In May We Suggest: Restaurant Menus and the Art of Persuasion , cultural critic and art history professor Alison Pearlman explores the topic of menus. She delves into past research, visits restaurants and surveys 60+ restaurant menus to determine how menus influence the dining experience. Menus are powerful marketing tools. Although the book is not a business or restaurant management guide, there is a lot of wisdom in it for restaurateurs.
A Wine Story
MARCH 25, 2019
Pairing Sparkling Wine with Dessert. Pairing Sparkling Wine with Dessert. I love Champagne. And as much as I love Champagne, I love dessert even more! Though I am using the word “Champagne” here, you can apply the same dessert pairing concepts with Sparkling Wine or bubbly from many regions. This is as long as the signature “Champagne grapes” Chardonnay and Pinot Noir grapes are included.
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Future Food
MARCH 18, 2019
Recognising Disappointment - We eat with our eyes! Last week, I wrote about authenticity – how customers are looking for an authentic and positive food and beverage experience. This leads to the simple conclusion about the Business of Food: Retailers can only maximise sales and generate profit if the product is great. Sales are driven by satisfaction.
Sculpture Hospitality
MARCH 13, 2019
A visit from the health inspector can be stressful even if you stay on top of health concerns by following a proactive food safety plan and scheduling regular cleanings.
RanceLab
MARCH 22, 2019
Managing a restaurant is indeed a critical job for restaurateurs on a daily basis. The challenge is to perform consistently on an every-day basis with the same and sometimes more effort for better results. For performing efficiently and make the jobs simplified. Restaurant owners today are on the run mostly and therefore, to streamline their […].
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.
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Thrive POS
MARCH 14, 2019
A delivery restaurant’s point-of-sale system is one of its most important tools. As with any tool, proper training and usage result in higher efficiency and more effective management. That being said, a tool is only as good as its operator. But is it worth the time it will take to train your staff?
Embrace the Suck
MARCH 18, 2019
What is going on with you? Seriously. Why haven’t you started taking action on those big goals for this year yet? Still waiting for a couple of key elements to fall into place? The position of the moon not favorable for this grand venture? You need to hire that one person who will allow you the time? Here are four words to write down: b t, b t, and b t.
Future Food
MARCH 5, 2019
Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. From our morning coffee to our brunch on the weekend. We are looking for the same thing – an authentic and positive food and beverage experience. Customers have become better informed, they have choices and they will communicate their dissatisfaction when they feel food and service is second-rate.
Hot Schedules
MARCH 29, 2019
This blog was originally produced for Hospitality Technology. As the second-highest cost at your restaurant, labor and the best way to manage it will always be a focus for successful operators. As labor becomes more expensive across the industry, however, restaurant businesses are seeking ways to optimize costs as best they can. In the industry research report, Building an Insight-Enabled Infrastructure , Hospitality Technology reports that overwhelmingly restaurants see the greatest worth in k
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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.
RanceLab
MARCH 29, 2019
Menu engineering is the practice of strategically planning your menu to maximize restaurant profits. A restaurateur can engage a menu engineer to identify the establishment’s most popular and profitable ingredients through a variety of design techniques. The entire process starts first by analyzing the items and understanding which ones are popular and profitable.
Notch
MARCH 5, 2019
In the digital age, it can be easy to overlook what might seem like an outdated restaurant practice: comment cards. But this easy-to-implement restaurant tool can still play an important role, not just in marketing your restaurant but in collecting important data that can help you better serve your guests. While restaurant comment cards are simple in theory, it actually takes some skill to execute this strategy well.
A Wine Story
MARCH 25, 2019
Curious about what dessert goes with Champagne, Sparkling Wine, or Bubbly? I love Champagne. And as much as I love Champagne, I love dessert even more! Though I am using the word “Champagne” here, you can apply the same dessert pairing concepts with Sparkling Wine or bubbly from many regions. This is as long as the signature “Champagne grapes” Chardonnay and Pinot Noir grapes are included.
Embrace the Suck
MARCH 22, 2019
So, what is your title? Are you a manager or a leader? Before you jump on the “I’m a leader bandwagon”, we should have a talk. You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is. Look up the definition of what leadership is and it’s a little vague: The action of leading a group of people or an organization.
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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.
Wasserstrom
MARCH 12, 2019
Instagram isn’t just for personal profiles anymore. Restaurants, bars, coffee shops, food trucks – foodservice establishments of all types and sizes are using it as a brand touchpoint. No need to switch from Facebook to Instagram since they both serve different purposes in the social media landscape. Facebook is still king of business updates – whereas […].
Hot Schedules
MARCH 26, 2019
Blog. Culture as a Competitive Advantage. See how improving your employee experience will boost the guest experience, too. F or the hospitality sector, “company culture” is more than just buzz words — a great culture is a competitive advantage. In an industry notorious for its turnover, crafting the right culture can attract top talent. Engaging your employees will encourage them to stay.
Ken Burgin
MARCH 31, 2019
The Australian Tax Office has released a long list of concessions that can be claimed by small businesses – worth checking and discussing with your bookkeeper or accountant. In addition, it’s worth relistening to these Profitable Hospitality podcast interviews on tax savings and concessions: Chris Wheatley on 10 Ways to Maximise Restaurant Tax Savings Amanda Fisher on Last Minute Tax Deductions to End the Financial Year Chris Green on Better Results from your Restaurant Bookkeeping.
Smart Systems Pro
MARCH 28, 2019
Running a restaurant business is tough and if you struggle with managing people, it can be brutal. Let me lighten that expectation and share with you what I’ve learned working with restaurant owners everywhere. Managing people doesn’t work. I cannot tell you how often we start with a Management Consulting Services (MCS) client to find their biggest challenge isn’t the implementation of systems, but rather their people.
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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.
The Restaurant Expert
MARCH 8, 2019
Comp vs void is an important distinction for restaurants and will impact your food cost. Watch this video to learn the difference between a comp vs void and why they’re used incorrectly all the time. Too many times people in restaurants use the terms comp and void interchangeably and the intention of what the action is becomes unclear. Restaurant employees just end up selecting whichever one they like the best, not caring what the impact is on the business.
Ordyx
MARCH 19, 2019
“Game changers that could redefine your restaurant” That is one big statement, but we know that the points discussed below play a role in determining the success or failure of your restaurant. As a restaurateur (or manager) it is easy to overlook the smaller-scaled details in your business because of the heavy load of work that comes with owning, managing and running a restaurant.
Notch
MARCH 12, 2019
Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.
Hot Schedules
MARCH 25, 2019
This blog was originally produced for Hospitality Technology. In the world of restaurants, managers look forward to many things… but restaurant inventory management is practically never one of them. It is probably safe to say that counting inventory is not as gratifying as nailing the perfect dinner shift, but it is a critical process in your restaurant operation nonetheless.
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.
Wasserstrom
MARCH 5, 2019
March is upon us and with it comes a type of madness in the form of the NCAA Men’s Basketball Tournament. For 3 weeks at the end of March (and into April actually), the biggest sports story is the Tourney. Preparing your bar and/or restaurant for this event takes a little bit of planning. But […]. The post 7 Tips to Prepare Your Bar or Restaurant for the College Basketball Tournament appeared first on The Official Wasserstrom Blog.
Aaron Allen & Associates
MARCH 9, 2019
Margins are being compressed for restaurants and foodservice operators around the world. Nearly every geography, cuisine, and operating model is being hit with increased costs relative to rent, labor, commodities, demands of modernization, competitive pricing and promotional tactics designed to take share, and a more fickle and demanding consumer with rapidly evolving dining behaviors.
The Restaurant Expert
MARCH 12, 2019
Restaurant inventory software is a fast and efficient way to get a better handle on your restaurant inventory processes. If you’ve tried using the inventory module in your POS system and ended up with nothing more than a countdown of what you have sold, then you know the frustration of overpromising. Watch this video or read below to learn what restaurant inventory software should do for your restaurant.
Ordyx
MARCH 4, 2019
Do you believe that a modern POS system will not add anything to your already successful business? Well let me ask you this: As a restaurant owner or manager, have you ever found yourself wondering where all the money has gone? Have you been in a situation where the numbers were not adding up? Have you had days when incoming orders were significantly slower than other days?
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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