Social Hospitality
JANUARY 8, 2019
Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do. If you’re wondering how to increase your restaurant sales and build brand loyalty, storytelling is key.
Indoor Media
JANUARY 16, 2019
Everyone likes a good deal, right? Which is why just about every restaurant either considers offering or actually runs special discounts through coupon advertising. Did you notice we said coupon advertising ? That’s right. Whether you think of it this way or not, a coupon is actually an ad for your restaurant with an incentive attached. And that can help you meet your ultimate goal: more butts in seats.
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Food Business
JANUARY 28, 2019
As a business owner, you are told, “it’s lonely there”, “you wear lots of hats”. But again, no one sent you that memo. And most owners don’t get a degree in business to open their place. If you find you need a refresher in your role as an owner, then stay tuned. That’s what we’re talking about, here and now! In particular we’re going to focus on Servant Leadership.
Sculpture Hospitality
JANUARY 7, 2019
To help you kick off 2019 , we’ve gathered up our 5 most popular (and useful) blog posts over the past year. Read on to get up to speed on esse ntial industry insights that will help guide your restaurant or bar for the New Year - everything from inventory to manager bonus plans.
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.
Ken Burgin
JANUARY 31, 2019
I found CookKeepBook through a social media mention, and it seems to have all the functions for recipe software that an independent operator needs. For many years we sold Profitable Recipe Manager , and its combination of simplicity and accuracy helped thousands of businesses control their food and recipe costs. Since retiring that product a few years ago, I’ve been looking for an inexpensive, cloud-based alternative.
Notch
JANUARY 23, 2019
As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. While 6% is actually a high-water mark for this industry in recent years, it's still considered low by most investment standards.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Indoor Media
JANUARY 2, 2019
What content has performed best for your blog? For us, content targeted toward our top categories of business has shown the best results. Since our blog is fairly new (started in the fall of 2017) we’ve been experimenting with different content topics, audiences, and writing styles. We’ve written about the basics of grocery store advertising, a short series on digital, and advice on running your business.
Thrive POS
JANUARY 3, 2019
Let’s get real for a moment. Customer loyalty is not guaranteed, no matter how good your pizza is. And no matter how many times you landed it like a gold medal Olympic gymnast, one misstep can cost you big time - which makes having high-quality delivery drivers even more critical to your success as an independent pizza restaurant offering local delivery.
360Training
JANUARY 14, 2019
A recall is by far one of the most devastating things that can happen to any brand in the food industry. On top of the negative image that could haunt the business, restaurants may also face steep sanctions and penalties from the government. Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process.
Ken Burgin
JANUARY 13, 2019
At the end of each year, there’s a flood of food trend surveys, and you may be wondering about nutella (wasn’t that 2016?), burgers (timeless, not trendy), vegan (essential) and a whole lot more. Step off the trend treadmill, and let’s put the industry changes into a series of directions or themes – areas where it’s vital that you stay ahead and keep improving your business.
Advertiser: Paycor
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Notch
JANUARY 31, 2019
Most restaurants operate on a profit margin of just 3-5 percent. That leaves no room for wasteful spending. That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? There are a number of changes you can implement at your restaurant today to ensure you’re only spending what’s necessary on food, therefore maximizing you
Goliath Consulting
JANUARY 6, 2019
Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Management firms, like Goliath Restaurant Management, help restaurant owners reassess their food costs and supply chains, rein in bar costs and consolidate their liquor inventory to better suit their demographic, create marketing calendars and promotional materials to keep sales growing, and serve as a human resource department for recruiting, hiring, training and retaining staff
Uncorkd
JANUARY 2, 2019
The New Year is upon us and so are the endless new year’s resolutions. Unfortunately, for most restaurants and bars this means millions are promising to save their coins and be healthier by eating out less. On top of that, the winter time blues are real and the preference to stay home to avoid the cold and the snow will only grow stronger as the winter progresses.
Wasserstrom
JANUARY 11, 2019
Having a kid friendly restaurant can be a boon for the restaurant operator. Families with young children represent a lucrative demographic. But the first question you should be asking yourself is this: “Is this right for my restaurant concept?” Almost every restaurant finds itself serving children from time to time, even if they aren’t considered […].
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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.
Ordyx
JANUARY 10, 2019
If your restaurant still hasn’t made the addition of online ordering, it’s possible you may not yet see the immediate need. You haven’t been losing money, you’re gaining customers, and maybe you’re even doing pretty well overall. But let’s face it, doing ‘pretty well’ isn’t the mindset that compelled you to seek success in this tough restaurant industry.
Ken Burgin
JANUARY 20, 2019
None of these is major, but each week they soak up cash and cut into profits. Part of the fix is showing staff that every cent counts and you do watch the cents! They can be an active part of the solution, not standing on the side watching. Every single member of your staff could point out something that’s ‘leaky’ and wasteful – do they tell you? Do you ask?
Notch
JANUARY 31, 2019
Most restaurants operate on a profit margin of just 3-5 percent. That leaves no room for wasteful spending. That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? There are a number of changes you can implement at your restaurant today to ensure you’re only spending what’s necessary on food, therefore maximizing you
The Restaurant Expert
JANUARY 24, 2019
Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Watch this video to learn or continue reading below. Prime cost in the restaurant industry is different than in other industries. I want to be very clear what prime cost is for the restaurant industry.
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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.
Uncorkd
JANUARY 24, 2019
From surprise proposals to a dozen roses, Valentine’s Day is a special day for many. This takes many on a hunt to find the perfect place to spend their evening. With an average of $143 being spent on a Valentine’s Day dinner and a total of 19 billion being spent, it is one of the biggest nights of the year for the restaurant industry. As a restaurant it can be hard to stand out amongst the competition, but we have complied a list of some of the best ways to attract couples to your
Core Hospitality
JANUARY 10, 2019
Here is a quick VLOG above our 5 question operations self assessment. Take 2 minutes and complete this open evaluation of your business, has it gone a little static? Get that “New car smell” again!
iTab POS
JANUARY 16, 2019
Smart Employee Scheduling: Key to Increasing Restaurant Profits. If you ask any restaurant owner what determines the revenue they earn, they will say obviously it’s the sales. Of course, they are correct, but is that it? Perhaps a more comprehensive way of answering this question is by asking yourself the following: what determines the sales? Is it the customers’ choice only?
Gastro Gays
JANUARY 17, 2019
It’s #Ginuary once again and we’re sharing so much gin content on our social media platforms, from daily snapshots and shout-outs to tips and round-ups to tempt all manner of gin imbibers. Meanwhile, we discovered… The post 10 Gin Brands to Look Out For in 2019 appeared first on GastroGays.
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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.
Notch
JANUARY 23, 2019
As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. While 6% is actually a high-water mark for this industry in recent years, it's still considered low by most investment standards.
The Restaurant Expert
JANUARY 17, 2019
How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your restaurant. One is a key item report. The other is a waste sheet. Watch this video to learn exactly what I mean or continue reading below. The waste sheet simply tracks waste in the kitchen.
Takeaway Solutions
JANUARY 10, 2019
Dining in a restaurant is a different experience for every single customer, and everyone comes for a different reason. Some come to enjoy your ambience, some want to feel refined and be waited on. Many walk through your doors because they're too tired from work to cook for themselves. From the hostess to the busboys, your staff does everything they can to make the dining experience for your guests a rewarding and relaxing experience, but it's not always easy to tell what kind of experience a cus
Hospitality Insurance Group
JANUARY 17, 2019
This month, we welcomed Bryon to Hospitality Insurance Group as our new Commercial Lines Territory Manager based at our headquarters in Southborough, Massachusetts. Get to know Bryon in our latest Q&A interview below. What is your full name? Bryon Hutter. When is your birthday? 02/03. Where do you live? Ashland, MA. Tell us a little bit about your background.
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.
iTab POS
JANUARY 22, 2019
Multiple Location Restaurants: Their Challenges and How to Handle Them. You own a restaurant and it is flourishing more than ever. The tables are always full, your kitchen is buzzing with activity, customer reviews are positive and your restaurant’s reputation is growing day by day. So, you decide to take the next step and expand your business by opening another restaurant at a different location.
Web Diner
JANUARY 30, 2019
For a lot of things in life, more is indeed better. But, when it comes to customers and seating arrangements, that couldn’t really be further from the truth. While more customers mean more service – which then, in turn, means more profit -, it’s absolutely vital to take into consideration that clients are interested not only in the food but also the experience it comes with.
MBB Hospitality
JANUARY 30, 2019
MBB Management, the Philadelphia-based franchising consulting partner and operations manager for Tony Luke’s , has just inked a deal to open seven new Tony Luke’s franchise locations throughout New York City, Long Island and Yonkers. Philly icon and international brand Tony Luke’s is best known for its award-winning South Philly Style cheesesteaks. Tony Luke’s has 22 stores open across the country, and has been featured in GQ Magazine , Gourmet Magazine , The New York Times, and is a member of P
The Restaurant Expert
JANUARY 29, 2019
Are you looking for how to create a restaurant budget, yet you’re having a hard time finding the right resources? You’re on the right track because you understand the importance of having a budget. Not everyone in the restaurant industry does. Every other industry works from a budget – yet it’s hard to find resources for restaurants.
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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