7 Shifts
AUGUST 6, 2021
Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Faultless restaurant forecasts, however, are dependent on navigating predictable trends like holidays and seasonality alongside unpredictable ones such as weather and major world events.
Sante
AUGUST 5, 2021
Family-owned and operated winery, Cline Family Cellars, is pleased to announce the launch of a new range of wines, SEVEN Continue Reading.
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Sling
AUGUST 9, 2021
A good restaurant floor plan can mean the difference between a crowded, chaotic environment and a spacious, relaxing environment. The best option for you, your team, your customers, and your business overall is the spacious, relaxing environment. But how do you go about creating such a restaurant floor plan? By taking inspiration from other successful layouts.
Modern Restaurant Management
AUGUST 24, 2021
It’s a business tale as old as time: the newly-hired CMO figures he/she can move a whole lot of product if they can just get their hands on enough budget upfront to build out savvy online ordering tools, an app with a strong loyalty program, and a delivery solution with order injection, alongside the budget to market the brand on tv, build a social strategy injecting maximum snark and fun into social media, drive push notification strategy against marketing goals, and hire influencers from
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.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. We have a problem right now that seems to be universal and there is no shortage of complaints and posts on social media that proclaim the effects, but little is done to point to active solutions. A good start would be to refrain from using the word “problem” since it seems to imply that solutions are mysterious and impossible and instead rely on
Next Restaurants
AUGUST 5, 2021
By Andre Oentoro, Contributor. If you’re a restaurant owner, then your YouTube channel may be one of the most important assets for your business. A lot of people are searching for videos about restaurants on YouTube and will find yours if it’s optimized correctly. . Since people nowadays take YouTube as one of the major information sources online, having a channel about your restaurant will help you reach out to a broader audience.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant365
AUGUST 27, 2021
Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Many factors have overlapped right as the restaurant industry is emerging from COVID-19 capacity restrictions, causing a general industry labor shortage. Most restaurants are trying to hire right now.
Sling
AUGUST 16, 2021
We all need a little extra motivation sometimes. This is especially true when you’re in a management position. You have dozens of responsibilities to handle, from hiring and scheduling employees to doing inventory and accounting. Having all of these tasks to worry about isn’t always conducive to feeling motivated. That’s why we’ve compiled this list of the best inspirational quotes for work.
Modern Restaurant Management
AUGUST 10, 2021
The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. The April 2021 Job Openings and Labor Turnover summary issued by The Department of Labor showed that restaurants added almost 350,000 new job openings since March, bringing the sector’s total number of job openings as of April to 1.34 million.
Culinary Cues
AUGUST 9, 2021
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.
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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!
Hot Schedules
AUGUST 10, 2021
Blog. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. T he CDC estimates 48 million cases of foodborne illness across the United States in a given year. Restaurants are the most common place to contract these ailments, and multi-unit corporate restaurant groups are especially vulnerable to fines and lawsuits due to the scope of properties they are liable for.
7 Shifts
AUGUST 12, 2021
In today's highly competitive environment, restaurant marketing requires precise, dependable, and complete consumer data. Data acquired about your actual consumers can be used in both online and offline marketing campaigns. As technology evolves and client tastes change, successful marketing techniques must be examined and updated accordingly. Every stage of the client's journey should be examined.
Restaurant365
AUGUST 19, 2021
The success of your restaurant group, in the short- and long-term, rests on a solid foundation of restaurant financials. Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.
The Eat Restaurant
AUGUST 30, 2021
Have you decided to open a restaurant? Has it been something you've thought of doing for years and are finally in a position to make it happen? Regardless of how much time you've spent conceptualizing your idea and researching the industry, without proper planning, your restaurant is doomed for failure. That's where a restaurant business plan comes in.
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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
AUGUST 26, 2021
Restaurants across the country are returning to pre-pandemic operations. Dining rooms are open, and tables are at 100 percent capacity in most states. However, based on the spread of the delta variant, shifting mask guidance from the CDC, differing local government regulations (such as Los Angeles County’s current indoor mask requirement regardless of vaccination status) and low vaccination rates in various states , restaurant operations are still far from normal.
Cheetah
AUGUST 5, 2021
Reading Time: 3 minutes. The San Francisco Bar Owner Alliance is now recommending that bars require guests to show proof of COVID vaccination. Although this is not a government mandate, it is expected that at least half of the nearly 500 bars registered in the alliance, and many other non-members, will put this practice into play. The subject has ignited another hot topic in the Covid-19 vaccine debate – when it comes to restaurants, who is responsible for Covid safety?
Hot Schedules
AUGUST 25, 2021
Blog. Meaningful Metrics: Empower Restaurant Managers with the Right Data to Drive Smart Decisions. A t every restaurant, metrics matter. Understanding which ones to care about can have a big effect on your bottom line. It’s up to operational leadership to measure them, monitor them, and make them align to annual initiatives — while also making those metrics relevant for day-to-day restaurant performance.
7 Shifts
AUGUST 27, 2021
Andolini's is a unique restaurant group, comprised of 9 locations spanning multiple concepts, all in the city of Tulsa, Oklahoma. Mike Bausch and his brother Jim opened their first location, Andolini's Pizzeria , in 2005, and have since expanded the business to include multiple locations of Andolini's as well as other restaurant concepts including pizzerias, slice shops, food trucks, and fine dining restaurants.
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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.
Sculpture Hospitality
AUGUST 6, 2021
The food and beverage inventory in your restaurant or bar is your biggest asset. Yet so many kitchens and bars are loaded with products that are never used in recipes or never sold - that’s liquid cash that’s eating into your profitability.
Restaurant Clicks
AUGUST 10, 2021
If you ever find yourself in Washington, D.C., one thing you may or may not know – you will often find yourself in the midst of a food truck extravaganza, especially if you are visiting the downtown area in the middle of the day. Food trucks are all the craze for Washingtonians. We know that the food will be fresh, delicious, and usually locally owned.
Modern Restaurant Management
AUGUST 5, 2021
The restaurant industry took the brunt of the pandemic’s economic and societal impact and is now being asked to respond to the permanently changed consumer landscape. As the world grapples with the next wave of COVID-19, businesses are confronted with product and labor shortages, a sudden increase in ecommerce and a variety of shifting consumption patterns.
EATER
AUGUST 19, 2021
From eye-catching labels for chile sauce to restaurant wallpaper, Overice founder Meijun Li translates culinary vision into visual design 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: Meijun Li. Restaurant merch is having a serious moment. As restaurateurs got creative to make up for lost income during the pandemic, many saw opportunity in selling more than just graphic tees and totes to
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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.
Restaurant Technology Guys
AUGUST 24, 2021
The adoption of restaurant technology is changing the industry at an unprecedented rate. And the impact of the COVID-19 pandemic has only accelerated this trend. The post The Next Frontier – How the Latest Cloud Technology Can Help Restaurants Tackle Fraud, Increase Sales and Boost Profits appeared first on Restaurant Technology Guys.
7 Shifts
AUGUST 5, 2021
Employee scheduling for your restaurant can be the most stressful part of your job. After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Plus, that schedule almost rarely ends up going as planned. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon.
Black Box Intelligence
AUGUST 5, 2021
The industry has been volatile the past year and a half — to say the least. And while things seem to be on the upswing, the industry is now facing another big hurdle: labor challenges and shortages. BLS reported that job openings reached a record high of 9.3 million in April, and the accommodations and food services sector accounted for the largest increases.
Restaurant Clicks
AUGUST 30, 2021
Florida’s Atlantic Coast is lined with world-famous attractions and gorgeous cities located directly on the water. Naturally, it’s become a massively popular destination for both visitors and people looking to become permanent residents, especially Daytona Beach, otherwise known as the World’s Most Famous Beach. You’ll never get bored down here on Daytona Beach; this beautiful city has an extraordinarily high concentration of fun attractions for the whole family, including the world-famous Dayto
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
AUGUST 3, 2021
As we return to in-person dining across the country, restaurants are facing yet another challenge: delivering an exceptional customer experience (CX) for guests who come with high expectations after more than a year stuck at home. Not only is there a ripe opportunity to attract formerly takeout-only customers for in-person dining, but an opportunity to enhance customer experience for all customers and differentiate from the competition.
EATER
AUGUST 20, 2021
Natasha Breen/REDA&CO/Universal Images Group via Getty Images. What to do with ripe tomatoes? The salad, sauce, and pasta recipes that make the most of summer’s greatest bounty. With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness;
Sculpture Hospitality
AUGUST 4, 2021
As we slowly move into what is hopefully the “post-pandemic world”, restaurants and bars around the globe are beginning to reopen their doors to guests and look at ways they can optimize their profitability.
7 Shifts
AUGUST 18, 2021
You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Keep reading to learn how to do just that, as we cover what to do pre, during, and post dining service.
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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