Restaurant365

FEBRUARY 25, 2020

What is the average profit margin for a restaurant can be an essential, but tough, question to answer. While profit margin may be a widely known metric, it can be difficult to fully understand everything that affects the calculation. Your restaurant profit margin depends on a number of factors that may be beyond your control. . However, understanding your average profit margin will help you track your restaurant’s financial health and show you where you can improve operations.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

Sante

FEBRUARY 24, 2020

"I was seldom able to see an opportunity until it had ceased to be one." -Mark Twain. 96. 96. *|MC_PREVIEW_TEXT|*. Last 2 Weeks Left To Grow Your Wine Brand's Presence In The US Market. Via - Sommeliers Choice Awards. "I was seldom able to see an opportunity until it had ceased to be one." -Mark Twain. Don't miss out on this opportunity.

Marketing 130

Marketing Email Marketing 2020 Website Management 130

Restaurant Clicks

FEBRUARY 7, 2020

Restaurant profit margins are typically lower than those of other types of businesses. That being said, in this industry it’s important to stay on top of your money. In this article, we’ll cover how to calculate your restaurant’s profit margins, and how to increase them by increasing sales volume and lowering your cost of operation. Calculating Restaurant Profit Margins.

Point of Sale 78

Point of Sale Online Ordering Customer Experience Customer Service 78

The Wine Knitter

FEBRUARY 18, 2020

Today’s post is short, but I felt that this wine deserved extra attention rather than just giving a “shout out” on social media. If you haven’t yet read my story, “Two Cultures + Two Estates = Elegant Wines”, then please click on the link below to catch up and learn about Bodegas Caro and its very special wines. Trust me, it’s worth the four-minute read!

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2000 Social Media 2016 Vineyard 78

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

Open for Business

FEBRUARY 3, 2020

A picture is worth more than a thousand words for restaurants—a great photo can lead to more bookings. It’s no secret that images play a part in how restaurants tell their story and how diners perceive them, but there is a certain art to getting the strategy right. Having photos on as many platforms as possible (such as Instagram, Yelp, and OpenTable) is key to retaining diners’ attention and marketing your restaurant as an attractive one to book. .

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Book Specials Information Marketing 113

Xtra Chef

FEBRUARY 5, 2020

Menu pricing can seem daunting. To start, it’s a numbers game that involves calculating plate cost and a target menu price. But successful menu pricing is so much more than this. There are other factors you need to consider including your market, your clientele, your brand, demand for your concept or cuisine, your competition, and ultimately the perceived value related to your unique selling proposition (USP).

Pricing 102

Pricing Menu Point of Sale Customer Service 102

Culinary Cues

FEBRUARY 8, 2020

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be noted for his or her pronounced taste in food, and even be established as a person who understands how to earn a profit, but if a chef is unable to pull together a great team of focused cooks, build an environment of professional camaraderie, and determine ways to keep that team int

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

7 Shifts

FEBRUARY 18, 2020

According to the American Academy of Sleep Medicine, 50-85% of adults have nightmares from time to time. What’s behind these sleep-disturbing dreams? Anxiety and stress are the usual suspects. With work being one of the biggest contributors to stress, it’s not surprising that four in five people have had work-related dreams at some point in their lives.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Never fear, the names have been changed to protect those that have a restaurant that sucks. Sidenote: If you just asked yourself the question, "Does my restaurant suck?".

Coaching 337

Coaching Email Marketing Communication Workshop 337

Modern Restaurant Management

FEBRUARY 4, 2020

Sometimes it’s easy to pinpoint where the entrepreneurial spark catches fire. For Alex Canter, it was at a spot in his family-run restaurant nicknamed “The War Zone.” The space earned that moniker because staff used it to handle delivery orders from a multitude of online platforms. For them, it had become a logistical nightmare. For Canter, it was a problem to be solved.

Hospitality 230

Hospitality Online Ordering Mobile Ordering Customer Service 230

Advertiser: Paycor

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Hiring

Sante

FEBRUARY 8, 2020

The San Francisco 49ers held a winning card at the charity event. Deborah Grossman. ?The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??. Enough already with analysis of the Super Bowl. Patrick Mahomes is the NFL MVP, and baseball fans are already speculating on spring training.

Events 208

Events Bar Influencer Food 208

Perfect Daily Grind

FEBRUARY 25, 2020

The market for cold drinks is growing rapidly. From sparkling teas and lemonades to cold brew coffee, customers are increasingly thirsty for a more refreshing beverage than the traditional coffee shop offerings. And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? And how can you do this profitably and efficiently?

Serving 192

Serving Beverage Café Consumer Goods 192

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. etc. So, wouldn’t it be safe to say that if you can manage a kitchen – you can manage any kitchen?

Beverage 495

Beverage Events Food Order Website Management 495

7 Shifts

FEBRUARY 11, 2020

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. 7shifts is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by 7shifts concer

Restaurant Law 312

Restaurant Law Employee Relations Download Article 312

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Beverage

ChowNow

FEBRUARY 11, 2020

If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed.

Pricing 158

Pricing Online Ordering Customer Experience Social Media 158

Modern Restaurant Management

FEBRUARY 14, 2020

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives. This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainabil

Recycling 227

Recycling Sustainability Loyalty Program Social Media 227

Food Business

FEBRUARY 18, 2020

We are going to discuss two types of events: catering—guests’ special occasions, and experiential events—frequent events to draw in guests. Restaurants, cafes, and breweries are actively aware of their need to satisfy their guests in many different ways. Luckily enough local restaurants are creating catering and monthly events, which leads other restaurants to follow suit.

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Brewery Events Catering Food Truck 147

Next Restaurants

FEBRUARY 20, 2020

The farm-to-table. (or farm-to-fork) movement is nothing new. In fact, the actual “movement” dates back to the 1960s and ‘70s. While we might think of those years as the height of processed and pre-packaged foods, the reality is that not all Americans were happy with overly-processed meals. As the demand for healthier and whole foods that were responsibly-sourced grew, the movement officially began.

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Food Supply Sustainability 2010 Dine-in 147

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Culinary Cues

FEBRUARY 29, 2020

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? Chefs are, for all intents and purposes, inherently creative people who are always looking for a way to express that creativity and place their signature on the plate. That is in our DNA, we can’t really help ourselves.

Fine Dining 435

Fine Dining Café Customer Experience Menu 435

7 Shifts

FEBRUARY 28, 2020

Hyperion Public started as the dream of two dads—John Speaks and Paddy Aubrey. As their children went off to the same preschool, Speaks and Aubrey looked for a place that they felt comfortable hanging out, watching the game, and having meetings for work—but there was nowhere in Silver Lake, Los Angeles that fit the bill. So they decided to open their own restaurant hangout spot.

Restaurant Law 259

Restaurant Law Sports Events Front of House 259

Perfect Daily Grind

FEBRUARY 4, 2020

When you envision a country with a flourishing specialty coffee scene, Russia probably doesn’t come to mind. Despite being the ninth most populous country on earth, little is known about how its citizens drink coffee, or their consumption preferences and patterns. Next month’s Producer & Roaster Forum will host a panel answering this question. Organised by Perfect Daily Grind, this world leading coffee event is aimed at bringing international markets together by advising attendees on how to

Marketing 147

Marketing 2014 Café Consumer Goods 147

Modern Restaurant Management

FEBRUARY 10, 2020

Restaurateurs put great passion into their food, their concept, and their decor. But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. A restaurant’s brand identity is the cumulative effect of what your guests see, taste, smell, feel and hear at your restaurant, online, and in the world at large.

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2020 Uniforms Online Ordering Design 222

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Food

Sante

FEBRUARY 27, 2020

2941-restaurant-exterior_orig.jpg. Author(s): Emiliano De Laurentiis. Teaser: This drink is inspired by what might happen if the classic Rosita cocktail had a baby with a beet salad. Whether embracing 2020 alcohol-free or staying true to one's tempting habits, 2941 Restaurant, nestled in the heart of Falls Church, Virginia, is offering a collection of "Vice & Virtue" cocktails to kick-off the new decade.

2020 130

2020 Social Media Bar Reservations 130

Restaurant365

FEBRUARY 6, 2020

How to Do Bookkeeping for a Restaurant in 5 Simple Steps. Restaurant bookkeeping involves financial and accounting practices that track your business’ detailed costs and revenue. With organized financial practices and relevant, sophisticated reporting, bookkeeping can help you create a strong foundation for your business decisions. Bookkeeping involves day-to-day finances and budgets, but effective bookkeeping practices also can help you make operational decisions about food, labor, and ov

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Culinary Cues

FEBRUARY 3, 2020

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to pu

Seating 572

Seating Uniforms Take-out Communication 572

7 Shifts

FEBRUARY 27, 2020

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. 7shifts is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by 7shifts concer

Restaurant Law 195

Restaurant Law Franchising Franchise Document 195

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

Focus POS

FEBRUARY 14, 2020

It’s no secret that many businesses across the restaurant industry are turning to the power of technology to make running their operations easier. Not only are they looking to improve operations within their kitchens, but also enhance the overall customer experience. Here are 4 benefits your restaurant can find when you leverage the power of online management tools: Run your business anywhere with internet access.

Management 132

Management Management Point of Sale POS 132

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Customer Experience 215

Deliverect

FEBRUARY 20, 2020

Delivery isn’t simply an extra revenue channel – it’s also in high demand. But before you start packing your delicious meals in boxes and sending them out into the world, it’s best to begin with a strategy rooted in sound business and marketing principles. Here is a 6-step guide to set up a delivery operation with success. Don’t forget to download our practical checklist for getting started with food delivery!

Delivery 125

Delivery Online Ordering Social Media Transportation 125

Restaurant365

FEBRUARY 19, 2020

Keeping track of your finances is time-consuming, and yet it has enormous implications for your bottom line. Staying competitive in the modern restaurant industry requires devoting time, energy, and resources to restaurant accounting. . Modern restaurant accounting methods depend on accurate and timely data about your business. Tracking and measuring key restaurant metrics against industry benchmarks, through restaurant accounting, can help you understand your business trends, stay competitive,

Point of Sale 120

Point of Sale Cash Management Consumer Goods Inventory 120

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