Social Hospitality

FEBRUARY 25, 2019

It’s vital to keep customers happy and provide a great experience to improve customer retention at your restaurant. Loyal customers stimulate regular revenue and often turn into brand advocates. When they recommend your business to friends and family, you can gain new customers, too. According to Harvard Business School, “increasing customer retention rates by 5% increases profits by 25% to 95%.” Customer retention is therefore fundamental to your restaurant’s success.

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Social Media Customer Experience Customer Service Technology 199

Focus POS

FEBRUARY 5, 2019

One of the key factors in obtaining maximum profit for your restaurant is table management. Getting customers in the door is just the first step—you need to seat and serve them promptly and turn over tables as quickly as possible. Higher table turnover rate equals more satisfied customers and greater sales revenue. Here are some ways you can increase table management efficiency. 1.

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Management Management Tip Distribution Point of Sale 106

Indoor Media

FEBRUARY 28, 2019

Let’s be honest: we’re pretty much all addicted to our phones and social media at this point. Don’t believe it? One survey found that the average adult now spends almost 2.5 hours every day on social media. We’re literally on our phones morning, noon and night checking out what everyone’s doing, where they’re going and what they’re eating. Speaking of eating…if you’re not using social media for your restaurant, now’s the time to create a strategy as part of your restaurant’s marketing and advert

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Social Media Advertising Food Truck Online Ordering 78

Notch

FEBRUARY 14, 2019

There’s hard evidence that shows restaurant promotions can get more guests through your doors and more dollars in your tills. But just running a promotion for the sake of it or at random doesn’t guarantee success for your restaurant. You’ll want to have a look at the data and choose a promotion that will fit both your business and your guests. Fortunately, we’re here to help.

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Specials Loyalty Program Seasonal Menu Point of Sale 75

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.

2025

Thrive POS

FEBRUARY 4, 2019

Nina and John went out to dinner one night with friends. As usual, at the end of the meal, there was some playful haggling over who who would pick up the check. John volunteered, so Nina offered to cover the tip. This ended up setting off a lively debate about the topic of tipping. In the end, the server walked away with a 20% tip and everyone went home happy.

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Point of Sale Customer Experience Customer Service POS 60

Takeaway Solutions

FEBRUARY 17, 2019

Every restaurant is constantly looking for new ways to increase profits and expand their customer base. You do it with marketing outreach, creating a presence on third-party platforms, community outreach, and of course improving your dining experience. One of the most effective ways to expand is to add an easy online menu/ordering system and delivery options for your customers.

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Delivery Online Ordering Dietary Restrictions Catering 62

Ordyx

FEBRUARY 20, 2019

Restaurant owners face a lot of financial challenges, from thin profit margins to negative online reviews. But there’s one big financial threat restaurant owners aren’t thinking about: cyber-security. In 2018, Chili’s, Dunkin’ Donuts, and Panera were among the restaurants hit with data breaches, and recent data shows restaurants and hospitality businesses are the most common target of cyber attacks.

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POS Email Marketing Front of House Online Ordering 52

The Restaurant Expert

FEBRUARY 19, 2019

If you want to control labor cost in your restaurant, it’s time to tackle the full-time equivalent. (This has nothing to do with mandated health care.) What does it mean and why is it a valuable term to know to control labor cost? Watch this video or read below to learn how full time equivalents are used in restaurants and can help control labor cost.

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Front of House Back of House Download Take-out 56

Notch

FEBRUARY 26, 2019

Anyone who’s worked in the service industry knows that running a restaurant isn’t easy. The fact that there’s an overwhelming number of restaurants to compete with only adds to the challenge. As a business owner, you probably know that revenue management is one of the keys to success. But, if you have a cash flow problem, do you know how to diagnose and solve it?

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Management Management Loyalty Program Email Marketing 71

Aaron Allen & Associates

FEBRUARY 2, 2019

Increasingly, we’re seeing companies that are looking to provide food via convenient and affordable formats that have attractive unit economics or are more relevant to emerging consumer trends — bringing food to customers where they live, work, eat, play, shop, and so on. The amount and intensity of new formats popping up and the way consumers’ appetites are changing (nearly 70 million Americans have made significant changes to their diets) should be sufficient enough to spark a strategic conver

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Food Truck 2015 Point of Sale Consumer Goods 64

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!

Hiring

Core Hospitality

FEBRUARY 26, 2019

Check out the VLOG below. So critical that we all make “First 5” a culture in our businesses. We will dodge so many rough nights by just starting off on the right foot. Restaurant staff training is the core of what we do :) From Management to front line. Feel free to share with your teams, leave a comment or question.

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Training Management Management 70

Sculpture Hospitality

FEBRUARY 20, 2019

Having a restaurant or bar located next to your local public transit stop can create a perfect opportunity to draw in new customers , but you also need to understand your audience. Potential customers may be getting off on their last stop before heading home for the day or they might be rushing to work or to catch the next bus or train. That means that you will need to cater to both customers who are in a time crunch and those who may be able to sit down and enjoy a couple of drinks.

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Bar Catering Training Marketing 75

Wasserstrom

FEBRUARY 5, 2019

Failure to comply with the Americans with Disabilities Act (ADA) can get you sued. As demonstrated by the recent cases against Domino’s and Five Guys, even your website needs to be ADA compliant. But what about your physical location? You need to have a strategy to help you create an ADA compliant restaurant, bar or […]. The post How to Create an ADA Compliant Restaurant appeared first on The Official Wasserstrom Blog.

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Blog Bar Design Management 67

The Restaurant Expert

FEBRUARY 14, 2019

If you want to cut labor cost, there is one place you can look right now. Check your employees’ pay rates in your POS system. When was the last time you did that? Never? Watch this video or read below to learn what I’m talking about and why it’s important if you want to cut labor cost. Time equals money! Want to cut labor cost? Look to your time clock.

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Audits POS Point of Sale Download 54

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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.

Beverage

Notch

FEBRUARY 21, 2019

In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.

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Social Media Email Marketing Back of House Design 65

Takeaway Solutions

FEBRUARY 17, 2019

Once you have your online ordering system is in place, the challenge can be to get regular customers to order online. Ordering online is convenient in a world where everyone is busy. It allows customers to enjoy your food in the luxury of their own homes. They pay as they order and only need worry about opening the door to take delivery of their delicious meal.

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Online Ordering Ordering SEO Point of Sale 48

Core Hospitality

FEBRUARY 20, 2019

Here is a VLOG of my past couple outings for dinner. Quite the experience, especially the 1st one. Where have you seen Restaurant Leadership gone? Do we rush people though the system, holding on to them for to long, saving money on progressive training? What are you thoughts?

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Management Management Leadership Training 70

Aaron Allen & Associates

FEBRUARY 16, 2019

As one of the fastest-growing foodservice markets in the world, the Middle East has been a region of opportunity for many restaurant chains — both for companies based locally and others from around the world. Changing market conditions, nationalization programs and increasing costs, normalizing margins, and oftentimes weak comps are some of the challenges arising and presenting opportunities to re-assess portfolios, optimize performance, and turnaround or re-invigorate brands.

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2009 2015 Beverage Presentation 75

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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.

Small Business

Wasserstrom

FEBRUARY 21, 2019

Lately, you can’t seem to escape the influence of the Netflix show “Tidying Up with Marie Kondo.” But what can you do to organize your commercial kitchen? While you may not be able to use the same “does it spark joy?” guideline that Kondo advocates, there are a ton of things you can do to […]. The post 6 Ways To Tidy Up Your Commercial Kitchen appeared first on The Official Wasserstrom Blog.

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Influencer Blog Management Management 66

Thrive POS

FEBRUARY 8, 2019

Please sit down. We need to have a talk. It’s about your social media engagement.

Social Media 60

Social Media POS Delivery Marketing 60

Notch

FEBRUARY 26, 2019

Anyone who’s worked in the service industry knows that running a restaurant isn’t easy. The fact that there’s an overwhelming number of restaurants to compete with only adds to the challenge. As a business owner, you probably know that revenue management is one of the keys to success. But, if you have a cash flow problem, do you know how to diagnose and solve it?

Management 52

Management Management Loyalty Program Email Marketing 52

iTab POS

FEBRUARY 5, 2019

All You Need to Know About Restaurant Branding. A restaurant business is exciting, albeit challenging. How will you stand out amongst others? Uniquely branding your restaurant is a way to attract and keep customers. Whether it’s the ambiance, decor, or (most importantly) the menu, make sure it’s something that gets everyone eagerly lining up at your door.

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2019 Loyalty Program Social Media Merchandise 45

Advertisement

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.

Food

Hot Schedules

FEBRUARY 28, 2019

Hospitality is a skill that takes continuous reflection, empathy, and development – that’s why HotSchedules is joining employee training professionals from across the country at the CHART Conference in Albuquerque, NM from March 2-5. Dubbed the conference by trainers for trainers, CHART seeks to: 1. Prioritize Professional Development. So many trainers put others first – but how do you lead by example if you aren’t making time for your own growth?

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Events Training Workshop Front of House 60

Aaron Allen & Associates

FEBRUARY 9, 2019

While we often say it’s easier to ride a wild stallion (in this case a fast-growing restaurant chain) than drag a dead horse (one that’s not growing at all) — the big question that many restaurant chains need to answer is: how fast should we be growing? And what steps do we need to take to make sure we’re right-sizing our business along with that growth?

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Fast Casual 2015 2016 Point of Sale 45

Ken Burgin

FEBRUARY 17, 2019

We want to be open with staff and involve them in decisions and success. And the team may feel like ‘family’, but there are some things the kids shouldn’t know about – personal and business! New managers can find it difficult to be discreet – do they need some guidance? Here’s my No-Go list – how does it compare with yours? Comments and examples very welcome… Pay Rates and Employee Perks.

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Cash Management Seasonal Menu Sports Document 60

Thrive POS

FEBRUARY 6, 2019

There is an old saying that a rising tide lifts all boats. Research has proven this to be true in many areas, not the least of which is a healthier bottom line. For independent restaurants, such as pizzerias, community goodwill can mean that you either THR!VE (see what we did there?) or fail. Engagement may seem hard, but it really comes down to this: when you meet people on a human level, it creates a better all-around experience for everyone involved.

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Customer Service Management Management Marketing 60

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.

Management

Notch

FEBRUARY 21, 2019

In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.

Social Media 52

Social Media Email Marketing Back of House Design 52

T-Ching

FEBRUARY 4, 2019

Every year I reflect on the major changes and shifts I am seeing around me in the tea universe. My 2016 ( Transparency ) and 2018 ( Death of Direct Trade ) forecasts were mostly focused on the ways of doing new tea business, but my forecast for 2019 is more about how these established new tea businesses are connecting with their customers. As is seen in many different industries and in modern art by such heavy hitters as Meow Wolf, I am seeing an exciting interest by tea business owners to engag

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2019 Workshop Customer Experience Transportation 42

The Restaurant Expert

FEBRUARY 26, 2019

Have you heard you need to use an industry average to measure labor cost in the restaurant business? Or, do you use the same labor cost target every day or every single month? What if I told you those are myths that are killing your profitability and leading to your scheduling problems? What if I told you that if you measure labor cost against your own numbers, you can change your bottom line and control your second biggest expense?

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Insurance Download Sourcing Take-out 58

Aaron Allen & Associates

FEBRUARY 22, 2019

Creating a compelling and modernized investment thesis requires superior intelligence and insights relative to understanding the landscape and how the consumer and competition are being reshaped, from the decline of casual dining to the rise of new formats. While other sectors have seen significant increases in productivity historically, improvements in the foodservice industry have been minimal over the last 30 years.

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2018 2017 Fast Casual Point of Sale 40

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

Pricing