Social Hospitality
JULY 5, 2019
Digital marketing has revolutionized the marketing landscape, especially for restaurants. Even if your restaurant is well established, you have to keep up with current marketing trends in order to remain competitive. Are you marketing your restaurant in the right way? Are you marketing to the right people. Here are 10 digital marketing tips for restaurants. 1.
Embrace the Suck
JULY 15, 2019
The secret can be summed up in just four words: Join a Mastermind Group! ????. What is a Mastermind Group? Napoleon Hill is often credited with being the originator of Mastermind Groups, but the truth is Mastermind Groups have been around much longer. Hill had a straightforward definition: The coordination of knowledge and effort of two or more people, who work toward a definite purpose, in the spirit of harmony.
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Sante
JULY 18, 2019
Burger.jpg. Author(s): Jeffrey Spear. Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied? In this day and age, apart from those establishments employing celebrated chefs such as Thomas Keller, Barbara Lynch, Gary Danko, Dan Barber and Susan Feniger, finding remarkable culinary experiences in a sea of ordinary is difficult.
Bottleneck Management
JULY 1, 2019
Summer is here, and we’re cooling down with two of our favorite frozen cocktail recipes: the frozen Moscow Mule and our house favorite frosé. Beat the heat by learning how to make frozen cocktails—we’ve got the frozen cocktail recipes below. How To Make The Frozen Moscow Mule. The perfect mix of sweet, spicy, and tart, the frozen Moscow Mule is one of our favorite frozen cocktail recipes.
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.
Typsy
JULY 5, 2019
The story of technology infiltrating an industry is always the same: adopt the new technology or fall behind the more tech savvy competition. The restaurant industry is facing this dilemma today more than ever. Orders are typed into iPads, long paper checklists are no longer used to evaluate inventory, and credit cards are processed right at the table customers just ate at - and restaurateurs are taking notice.
Open for Business
JULY 31, 2019
Check any restaurant’s event page and it’s likely you’ll see a chef collaboration event or even an event collaboration series. Though the idea of chef collaborations has taken off, the style and scope vary immensely depending on the restaurants and chefs involved. To get a sense of what makes a collaboration successful, we talked to three different restaurants to learn what works for them. .
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Bar and Restaurant Coach
JULY 17, 2019
The first face-to-face interaction guests will have with your business will be, generally speaking, with some of your youngest employees. Generation Z are the 24 and younger hosts/hostesses, and servers who ARE the face of your business. Wouldn’t it be great if you actually understood who they are and how they can impact your day-to-day operations?
Perfect Daily Grind
JULY 11, 2019
Your shop’s been humming along smoothly for a while now. You have good coffee and a growing customer base that keeps coming back for more. But are you taking advantage of every opportunity to increase your sales and customer loyalty? . Most retail sections in cafés are underutilised, impractical, or downright non-existent. You may well be brewing good coffee, training your staff to upsell products, and carefully putting your high-profit snacks next to the till.
ChowNow
JULY 2, 2019
Google generates more than 100 billion visits to businesses’ websites every month. The search giant is the common denominator for customers looking for information about restaurants online. Whether someone is looking for a great burger to pick up on the way home or a returning customer wants to double-check your Sunday hours, they head to Google. . Third-party restaurant delivery marketplaces recognize the immense value that Google has for the food and beverage industry.
Goliath Consulting
JULY 21, 2019
Your brand is your bond! It is easy to focus on and get caught up with your product or service because it is the deliverable; the tangible asset you deliver to your customer. But what about your intangible asset… your brand? The value of your brand is equally as important as the quality and care put into your product or service. And, forgetting to cultivate your brand or ignoring it all together can have a negative impact on your company’s reputation and bottom-line.
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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!
Open for Business
JULY 19, 2019
A restaurateur juggles a million different priorities, from marketing and menu building to delivering the best possible hospitality to guests. With all of the noise, one question that’s increasingly difficult to answer is this: Are you focusing on the right things? . Today, our partners at Toast released their industry report on Restaurant Success in 2019 , which analyzes survey responses from restaurant workers and restaurant guests across the nation.
Future Food
JULY 16, 2019
The Delivery Dilemma - Food Delivery in 2019. Plenty of commentary has been written about food delivery, but now that we are over the honeymoon period, there are a couple of themes that have started to emerge: ? Some people love it: Time-poor consumers love it for the convenience, government ministers love the creation of flexible jobs while restaurateurs love the additional revenue streams.
Bottleneck Management
JULY 15, 2019
Who doesn’t love a good craft beer? But have you ever wondered how brewers get all those unique flavors into their beers? The truth is that brewers use enzymes. Beer enzymes are being used more frequently in the brewing process in recent years because they have been creating successful brews that are satisfying the current desires of craft beer lovers everywhere.
The Restaurant Group
JULY 10, 2019
How Demographics, Lifestyle, and Technology are Changing Restaurant Consumer Trends. In general, demographics refer to quantitative characteristics such as age, gender, and geographic location used in marketing to segment large populations into small, marketable groups with similar characteristics and collectively influence many consumer trends, behaviors, and expectations.
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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.
ChowNow
JULY 25, 2019
Within the past two years, the number of restaurants in the US that offer online delivery has grown by an incredible 210%. Given this rapid increase, it’s not surprising that attitudes and business practices related to online ordering are transforming quickly, too. Many online delivery apps are no longer content to just provide ordering technology and delivery services.
360Training
JULY 30, 2019
From your experience working at a restaurant, you probably know that all food items need to be safely stored and handled. But seafood requires extra care. To ensure the safety of your customers and those working around you, there are a few things to keep in mind when storing and handling seafood. Top 2 factors that affect seafood perishability. All food is perishable.
Margin Edge
JULY 10, 2019
Everybody has a different reason for getting into the restaurant business, but shuffling paper and maintaining spreadsheets usually isn’t among them. Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets.
Next Restaurants
JULY 29, 2019
So, you’ve got a great menu and the right atmosphere, but you’re still seeing a lull in business. What gives? Chances are that many people are unaware of how awesome you are or, if it’s nice outside, they’re making other plans. This begs the question How do I get people in my venue? One of the answers to that question is by hosting a Trivia Night. Trivia Nights are a great way to get people into your bar and keep them coming back week after week.
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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.
Open for Business
JULY 16, 2019
Social media is practically an obligatory topic for industry events and how-to articles, and for good reason: About half of all consumers learn about food through social networks, and last year, 63% of restaurants used social media for marketing.* While engagement and investment in social media are on a continuous rise, when it comes to using channels to build an audience and bring in new guests, the whole effort can feel crowded, noisy, and inexact. .
Hot Schedules
JULY 22, 2019
Blog. Managing Invoices by Exception – an Exceptionally Good Idea. Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. A s any restaurant operator or manager knows, running the day-to-day comes with a million demands on your time.
Future Food
JULY 2, 2019
Customer and Industry Trends - Staying Relevant and Thriving. Customer and industry trends identified in the 2019 Eating Out in Australia report , highlight a disconnect between the perspective of both customers and operators. Yet it also offers some magnificent insights in staying relevant and thrive in what has always been a competitive market. Let’s start by looking at the key industry concerns.
Indoor Media
JULY 8, 2019
In this digitally-driven world, you might think that online advertising is the best way to go. Before you jump to conclusions, let’s take a few minutes to talk through the pros and cons of both digital ads and printed ads and how to know what’s right for your auto shop.
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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.
Bevspot
JULY 12, 2019
Before joining BevSpot, Trevor Bernatchez spent over 15 years in the world of restaurants and wine retail. After becoming a Certified Sommelier in 2015, Trevor was looking for new challenges for his career in the beverage industry. As BevSpot’s Sr. Manager of Customer Education, Trevor uses his years of experience and education to help others become more successful with their bars and restaurants.
Next Restaurants
JULY 16, 2019
If your restaurant is running successfully, it’s easy to leave your marketing, business model, and hiring practices as they are. But a few intentional changes to your restaurant to promote diversity could make your business more inclusive, potentially leading to an improved restaurant culture, new customers, and an advantage over competitors. America continues to become more diverse, and minority populations are expanding.
Aaron Allen & Associates
JULY 6, 2019
They say the best way to grow mushrooms is to keep them in the dark and feed them manure. Some restaurant boards are relegated to the same regimen. While it is essential for the restaurant board of directors and executive management teams to nurture a harmonious and balanced relationship — and this is how it works in most of the best-run businesses — there are also instances of an organizational culture where board members become complacent in being treated like mushrooms (kept in the dark and f
Open for Business
JULY 31, 2019
Check any restaurant’s event page and it’s likely you’ll see a chef collaboration event or even an event collaboration series. Though the idea of chef collaborations has taken off, the style and scope vary immensely depending on the restaurants and chefs involved. To get a sense of what makes a collaboration successful, we talked to three different restaurants to learn what works for them. .
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.
Ken Burgin
JULY 16, 2019
You’ve seen the story in Hollywood movies, adventure novels and the rags-to-riches business stories. They often follow a classic structure called ‘The Hero’s Journey’ – it’s been used since mythological times. Here’s how the structure works (watch the video first), and think about what parts of it you could share with customers and staff – they love to be inspired.
Indoor Media
JULY 23, 2019
Car maintenance can be expensive, which is why many car owners shop around for the best deal. As a savvy auto repair shop owner, you want their business. But the question is: will they choose your auto repair shop?
ChowNow
JULY 9, 2019
Online food ordering has grown by 23% in the past four years, constituting a massive change in the way that restaurants do business. It’s a development that can extremely beneficial: online ordering increases order sizes , makes operations more efficient , and generates valuable restaurant data. Whether or not your restaurant sees all of these benefits, though, depends on what online ordering provider you sign up with.
Wasserstrom
JULY 12, 2019
In an ideal world, every chef would have all the kitchen space they need and desired to create their dishes in. Unfortunately, most small business owners have to consider rent costs, space availability in larger cities, and maintenance when building out their kitchen spaces. Not to mention those who don’t even have the option to […]. The post 4 Space Saving Tips for Small Restaurant Kitchens appeared first on The Official Wasserstrom Blog.
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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