Restaurant365
OCTOBER 15, 2021
Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time.
Ken Burgin
OCTOBER 19, 2021
Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. And profitability is suffering. Setting prices is approached with fear and anxiety by many restaurant and cafe operators, but it’s a unique opportunity to use your marketing and financial skills and make more money.
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7 Shifts
OCTOBER 20, 2021
Running a restaurant day-in and day-out takes a ton of mental energy. It can be difficult to come up for air and really look at the why behind what you're doing. Schedules are made, payroll is run, and employees checked-in with—but it's tough to know if you're working as efficiently or as profitably as possible. With 7shifts restaurant reporting and analytics, you can analyze your restaurant labor performance and make strategic decisions that reduce costs & increase profits.
Modern Restaurant Management
OCTOBER 13, 2021
With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.
Advertiser: Paycor
The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!
Culinary Cues
OCTOBER 20, 2021
Kitchens are great equalizers – it is the place where individual talent and exceptional intellect can be less important that dependability, organization, focus, and teamwork. The kitchen is a place where those who are successful come to the realization that those later aptitudes are enhanced through experience – the more you do, the better you become.
Embrace the Suck
OCTOBER 28, 2021
Mistakes. We have all made them. Most likely you’ll make quite a few more while running a restaurant. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years!
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Bevology
OCTOBER 11, 2021
The wine2wine Business Forum in Verona will host a six-hour Clubhouse marathon on Monday 18 October. The Forum also gives wine professionals the opportunity to learn about the benefits of the Clubhouse app for creating new wine communities and accessing new markets. From left to right: Marc Millon IWA, Steven Raye, Chris Scott, Lawrence Francis, Renée Sferrazza, Dr.
7 Shifts
OCTOBER 28, 2021
The National Restaurant Association recently published a table listing the top concerns for restaurants over a three-year period. Not surprising, as it has been reported on consistently, recruiting employees is the top concern for restaurants in fall of 2021, after Coronavirus shook up our economies and our definitions of success. Coronavirus did take first place as a concern in 2020, when the pandemic was front and center and still shutting down or modifying dine-in practices.
Modern Restaurant Management
OCTOBER 5, 2021
Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.
Culinary Cues
OCTOBER 30, 2021
Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. Any day can be a day of reflection for a chef – a day when life assessment is always close at hand. “What is my purpose, why and I here, how did I wind up sitting in this chair, and what value do I bring to the environment I am in?”.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Restaurant365
OCTOBER 29, 2021
Your back-office restaurant technology can be used to help grow both guest loyalty and your business. Restaurants are devoting time, energy, and marketing resources to improve the customer experience. However, the benefits of improving the customer experience go beyond just getting better reviews. Ultimately, many of the same things that help your guest experience also end up helping support restaurant operations as well.
EATER
OCTOBER 1, 2021
Shutterstock. Also known as “corn smut” or “Mexican truffle,” this corn fungus can do so much more than just fill quesadillas As the Aztecs expanded their vast empire in the Valley of Mexico in the 14th to 16th centuries, one of the biggest questions they faced was how to feed their millions of tax-paying subjects. The answer eventually came in irrigated terrace systems and chinampas , or man-made islands, which yielded enough food to sustain the growing population.
Bottleneck Management
OCTOBER 15, 2021
Kristi Davis and Nereida Gourley are the 2021 Core Value Award Winners for Bottleneck Management. The Core Value Award is given to the employee that demonstrates understanding, support, empowerment, and enjoyment in their daily operations. Overall, Kristi and Nereida are genuine people offering genuine hospitality – exemplifying Bottleneck’s values.
7 Shifts
OCTOBER 22, 2021
The holidays are on their way - and for many restaurants, that means an increase in sales. Even in the pandemic year of 2020, before vaccines, we saw bumps in both sales and shifts scheduled in and around the tent pole holidays. Many restaurants are still working around hiring and staff retention struggles, meaning they may be unable to fully capitalize on the demand of the holidays.
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Modern Restaurant Management
OCTOBER 26, 2021
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.
Culinary Cues
OCTOBER 11, 2021
Most of us tend to gravitate to what we can control. We have an innate desire to do what we’re good at and avoid what we are not. It is the fact of control that differentiates comfort from a lack thereof. We invest the time and the energy in a process of skill development, and of knowledge building for some very specific reasons: we want to be good at what we do, we want to be respected, we need others to depend on us, and we have a real desire to be comfortable in our own shoes.
ChowNow
OCTOBER 20, 2021
Online ordering is skyrocketing in popularity—sales through online takeout and delivery platforms grew 20 percent last year. With digital orders representing such a growing portion of sales, point-of-sale (POS) integration is now an essential for operational efficiency. We’re excited to announce that ChowNow now has POS integration partner options that can connect your ordering to more than 30 different POS systems.
EATER
OCTOBER 13, 2021
Maksym Fesenko /Shutterstock. From espresso martinis to pesto and sun-dried tomatoes, food from the Clinton era has us totally buggin’ As a child of the ’90s, it is now my turn to watch teenagers and younger adults run wild with the fashions of my youth. The school two blocks from my house is full of skaters in baggy cargo pants, kids with tiny backpacks and crop tops, and, god help me, low-cut jeans.
Advertiser: ZoomInfo
Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.
Restaurant Clicks
OCTOBER 9, 2021
I love to visit Ann Arbor, Michigan. It’s a quaint and quirky college town with a colorful personality and a progressive, nature-friendly population. Along with the prestigious University of Michigan, Ann Arbor is also home to a wealth of music and film festivals, a giant urban forest, and a giant art installation known as Graffiti Alley, where walls are covered in colorful graffiti and layers of used chewing gum.
7 Shifts
OCTOBER 21, 2021
The right concept is crucial when opening your restaurant , a new location, or refreshing your brand. Get your concept right and you'll be on your way to rave reviews, recommendations, and loyal clientele. Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return.
Modern Restaurant Management
OCTOBER 25, 2021
With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,
Focus POS
OCTOBER 1, 2021
Focus Expands Gift Card Offerings with a Digital Alternative to Plastic Cards. San Antonio, TX – October 1, 2021 – Focus POS, a leading provider of restaurant management software, announces the availability of Focus eGift digital gift card solution. With more consumers placing restaurant orders online, Focus eGift meets the demand for gift cards that are easy to use on a PC, laptop, or smartphone as well as at the checkout.
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!
Cheetah
OCTOBER 18, 2021
Reading Time: 3 minutes. We all know that COVID-19 has changed the restaurant industry forever, but did you know it also changed patrons? Customers who have been cooped up at home for the past two years are anxious to get back to dining out. At the same time, with the rise of takeout and food delivery, they have become accustomed to a different kind of dining experience.
EATER
OCTOBER 28, 2021
Custom salad being made at a Sweetgreen in Washington, D.C. | Dixie D. Vereen/For The Washington Post via Getty Images. The salad chain has a billion-dollar valuation and no profitability in sight This week, fast-casual salad chain Sweetgreen announced its intent to go public and start trading on the New York Stock Exchange. As part of its S-1 filing with the U.S.
Restaurant Clicks
OCTOBER 9, 2021
Wilmington, Delaware, is known for its performing arts venues, tax-free shopping, and world-class restaurants. Over time, taking various road trips and having stopped at many of the restaurants in the city, I’ve listed my favorite Wilmington restaurants below. It’s always hard to choose where to eat in Wilmington, simply because a lot of the eateries are close together in certain districts.
7 Shifts
OCTOBER 14, 2021
The holiday season is upon us. Big parties, holiday specials, and private events are, too. But this holiday season, like last year's, will be a unique one for the restaurant industry. We're still feeling the effects of the pandemic. The vaccine spring turned to a late-summer surge from the Delta variant, setting restaurant recovery back. We can't be sure what the next few months will look like, but we can look to last year's data to understand what lies ahead.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, 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.
Modern Restaurant Management
OCTOBER 19, 2021
As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.
Future Food
OCTOBER 5, 2021
EMBRACING CHANGE TO SURVIVE AND MAXIMISE FOOD SERVICE SALES. Australia’s two major cities have currently been in lockdown for over ten weeks with Melbourne now being in lockdown longer than any city in the world, 246 days so far and one month remaining. The prolonged closures on food and beverage venues have ranged from hard to devastating, not just from a sales perspective, but on the lives of hospitality workers and their families.
Sculpture Hospitality
OCTOBER 19, 2021
Your restaurant inventory is your company’s investment into profitability. The better you manage your inventory and control costs, the higher your profit margins will be and the more success your restaurant will have.
EATER
OCTOBER 8, 2021
Simone Hogan/Shutterstock. [link].
Advertiser: Paycor
The HR industry is changing. Did you know… 1. There will be 4M more jobs than workers by 2033 ( BLS ). 2. For 84% of workers, flexibility is a top priority ( FlexJobs ). 3. 75% of employees have used AI at work ( CFO.com ). It’s time to meet the moment! Use Paycor’s guide to design a blueprint for success.
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