Sling
NOVEMBER 24, 2021
Your business’s grand opening is a very exciting — and important, and nerve-wracking — time. It’s vital to get it just right in order to set the best tone for your business going forward. Our experts have created a list of proven grand opening ideas for small businesses that will help you get the word out and host the best event possible. Grand Opening Ideas For Small Businesses. 1) Build Buzz With Social Media.
7 Shifts
NOVEMBER 17, 2021
Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used.
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Restaurant365
NOVEMBER 12, 2021
Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. With restaurant management technology, you can use menu engineering tools to inform your data tracking and decision making.
Modern Restaurant Management
NOVEMBER 22, 2021
Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.
Advertiser: Paycor
HR leaders can use this calendar from Paycor to track important HR and payroll tax dates. The 2025 calendar includes: Tax filing dates Federal reporting deadlines Bank holidays Links to relevant tax forms …and more! Get your 2025 HR calendar today!
Cheetah
NOVEMBER 23, 2021
Reading Time: 4 minutes. The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. Most travel and social distancing restrictions have been lifted and supplier indications point to a record breaking catering season. Groups of families and friends will be meeting to celebrate, perhaps for the first time in two years.
Bottleneck Management
NOVEMBER 22, 2021
Bottleneck Introduces Rebel’s Hot Chicken. After the successful launch of its first virtual brand/restaurant, Secret Sauce , Bottleneck is launching Rebel’s Hot Chicken on November 30th, 2021, the bold new carryout and delivery concept operating out of the group’s Old Town Pour House location in Chicago and City Works in Wheeling, IL.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
7 Shifts
NOVEMBER 2, 2021
How does an extra day off every other week sound? Not only is it possible — it's popular. It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant?
Transact
NOVEMBER 15, 2021
Could anything be more important than the safety of the food you serve customers? Fortunately, there are highly accurate digital tools at your disposal that can have a dramatic impact on how you inventory, prepare, cook, and label your fresh foods. If you’re part of the early adopters planning now for a digital future, congratulations – you’re already helping to ensure greater food safety.
Modern Restaurant Management
NOVEMBER 11, 2021
The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.
Cheetah
NOVEMBER 18, 2021
Reading Time: 3 minutes. Restaurants are soaring back to full-service while the demand for qualified staff continues to pose a problem. Payroll budgets, recruiting processes and retention schemes are not yet adapted to a post-Covid world. Now restaurant operators must treat the hiring process as a critical and strategic part of their operation. While McDonald’s and Chipotle are offering signing and referral bonuses, SMB restaurants can stay competitive with the right hiring tools.
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.
Restaurant365
NOVEMBER 18, 2021
How you run and track your payroll accounting has a significant impact on restaurant operations. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. In addition, many features of the restaurant industry, particularly for multi-location restaurant groups, set restaurant payroll apart from payroll at other kinds of businesses.
Future Food
NOVEMBER 7, 2021
The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry. This year we are embarking on the same assignment, however with the impact Covid lockdowns have had on the industry, especially in Melbourne, and to a lesser extent Sydney, we know that the future face of the industry may have be
7 Shifts
NOVEMBER 22, 2021
Starting a successful restaurant requires passion, hard work and persistence. It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. In this article, you'll learn how to get a business loan for your restaurant so you can make your dream of starting or growing your restaurant a reality.
Hot Schedules
NOVEMBER 3, 2021
Blog. What Hotel Menu Trends Will Define 2022? E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? For these travelers, the dining experience will be back on the menu.
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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
NOVEMBER 9, 2021
Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.
Ken Burgin
NOVEMBER 15, 2021
The wine list is an essential part of your restaurant or hotel beverage service, so let’s apply intelligent design and business thinking to increase profits and ensure it appeals to the greatest number of people. Covid has given us time to rethink lists, and customers have come back with less money in their pockets. The popular Aussie BYO is now available in fewer restaurants, and there needs to be a rethink about the wine range and pricing, especially if customers can no longer bring the good b
Restaurant365
NOVEMBER 5, 2021
A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model. Commissary kitchens may host a wide range of different types of food businesses.
Cheetah
NOVEMBER 16, 2021
Reading Time: 4 minutes. November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. In part 2 of the Better Food, Better Profits series we explore one of the hottest trends in the foodservice industry for 2021-2022 – clean label food. The ‘Clean Label’ movement is part of the rising trend in consumer consciousness driven by the aspiration for improved personal and planetary health.
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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
NOVEMBER 19, 2021
Versión Inglesa. ¿No está seguro de cómo programar a los empleados de forma eficaz? Le tenemos cubierto. La programación eficaz de los equipos es sencilla en teoría: crear horarios de trabajo óptimos para que nunca falte ni sobrecargue personal, pero en la práctica es todo lo contrario. Con la gran cantidad de tipos de turnos entre los que elegir, como los turnos rotativos, fijos y de guardia, y más de 500 turnos de trabajo , incluso una vez creado un horario, no hay garantía de que siga siendo
Future Food
NOVEMBER 30, 2021
The Commercial Catering ‘shake up’ is here and been brewing for a while What 2022 holds. The last few months in the commercial catering world has been a hive of behind the scenes activity and jostling for position in a stayed market, as the pandemic has accelerated senior management team’s collective inertia or depending on who you talk to, the more fashionable ‘agile pivot’.
Modern Restaurant Management
NOVEMBER 1, 2021
If you're struggling to staff your restaurants, know that your operation isn't alone. The U.S. is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone.
Indoor Media
NOVEMBER 1, 2021
Creating a customer persona is a powerful tool for understanding your consumer base. It allows small businesses to create more effective marketing campaigns for their ideal customers. It allows them to speak directly with potential clients based on their goals and needs. By identifying your target audience and creating marketing personas , you can develop better products or services that keep these customers coming back time after time.
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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.
Restaurant365
NOVEMBER 30, 2021
As explored in Part 1 of this blog series, your payroll accounting systems overlap with many different parts of your restaurant business. Your payroll solution can impact hiring, onboarding, employee payments, taxes, and overall business health. For those new in the payroll field as well as industry veterans, the restaurant industry can come with unique challenges for running payroll.
Restaurant Clicks
NOVEMBER 19, 2021
The recent evolution of ghost kitchens has had quite an impact on the hospitality industry. Also referred to as cloud kitchens, dark kitchens, or virtual kitchens, the concept of a ghost kitchen essentially refers to a physical space that can be used to prepare and cook food. The popularity of ghost kitchens is on the rise with more people starting to make investments in these facilities.
7 Shifts
NOVEMBER 17, 2021
Locked down, bored, and restless, diners are now flocking to eat out. To adequately prep for service, short-staffed food and drink establishments are cooking up new ways to lure workers back to restaurants, like higher wages and handsome referral fees. But many staffers are interested in quality-of-life enhancements, opting for employers that offer pot sweeteners like on-demand pay.
Cheetah
NOVEMBER 27, 2021
Reading Time: 4 minutes. Use of to-go food containers surged during the pandemic’s delivery boom. While the public, and regulators, focused on curbing Covid-19 transmission, efforts to reduce single-use plastics were put on the backburner. But now, eco-packaging is back on the agena, and restaurants are confronted with a tough choice – pay the cost to go sustainable or lose business.
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
NOVEMBER 29, 2021
Customer service starts the moment someone walks into your establishment. If your greeter fails to acknowledge the guest with a smile, that’s the start of a downward spiral that’s hard to reverse. Very often the greeter or host is doing many things (delivering drink orders, bussing tables), but the one thing they’re not doing is their main job which also happens to be the most important job in the restaurant!
Sculpture Hospitality
NOVEMBER 16, 2021
Nobody wants to think that their employees are stealing from them, but it is an unfortunate reality at many restaurants and bars - thankfully bar inventory management can help prevent it.
EATER
NOVEMBER 23, 2021
The shelves at Soft Spirits in LA. | Courtesy Soft Spirits. Across the country, brick and mortar stores are opening to serve the needs of anyone looking for a fancy drink of something low-to-no proof When Mel Babitz went to bars in her early 20s, she’d order one beer at the beginning of the night and hold onto it until she left. Babitz wasn’t much of a drinker — even a small amount of alcohol made her feel sick — but in the early 2010s, there just wasn’t much on tap for her to drink besides selt
Restaurant Clicks
NOVEMBER 18, 2021
Sandwiches are the people’s food. You can rely on a good old sandwich when you’re feeling a little hungry or have some leftovers that need to be eaten quickly. Across the entire world, no matter the culture, social status, or generation, sandwiches are loved by millions if not billions. If you’re a sandwich lover, you probably have a favorite type. Maybe it’s a simple cheese and tomato sandwich, a tuna sandwich, or a classic BLT.
Advertiser: Paycor
Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!
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