Goliath Consulting

MARCH 2, 2019

What comes to mind when you hear there is an expected surge of over a million possible guests entering your city for a weekend event? Disbelief? Excitement? Anxiety? How about all three? Having weathered major city-wide events in the past (BCS bowl games, March Madness, even one weekend that merged two huge NCAA football teams, a NASCAR race, and a comic/anime convention) we learned to remain cautiously optimistic towards promises of large influxes of people into our city – you can’t always gues

Events 104

Events Cash Management Email Marketing Outdoor 104

Future Food

MARCH 5, 2019

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. From our morning coffee to our brunch on the weekend. We are looking for the same thing – an authentic and positive food and beverage experience. Customers have become better informed, they have choices and they will communicate their dissatisfaction when they feel food and service is second-rate.

Customer Experience 99

Customer Experience Hospitality Customer Service Coaching 99

Notch

MARCH 5, 2019

In the digital age, it can be easy to overlook what might seem like an outdated restaurant practice: comment cards. But this easy-to-implement restaurant tool can still play an important role, not just in marketing your restaurant but in collecting important data that can help you better serve your guests. While restaurant comment cards are simple in theory, it actually takes some skill to execute this strategy well.

Email Marketing 69

Email Marketing Customer Experience Training Customer Service 69

The Restaurant Expert

MARCH 8, 2019

Comp vs void is an important distinction for restaurants and will impact your food cost. Watch this video to learn the difference between a comp vs void and why they’re used incorrectly all the time. Too many times people in restaurants use the terms comp and void interchangeably and the intention of what the action is becomes unclear. Restaurant employees just end up selecting whichever one they like the best, not caring what the impact is on the business.

Coupons 58

Coupons Waste Download Inventory 58

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

Ordyx

MARCH 4, 2019

Do you believe that a modern POS system will not add anything to your already successful business? Well let me ask you this: As a restaurant owner or manager, have you ever found yourself wondering where all the money has gone? Have you been in a situation where the numbers were not adding up? Have you had days when incoming orders were significantly slower than other days?

POS 52

POS Email Marketing Point of Sale Online Ordering 52

Wasserstrom

MARCH 5, 2019

March is upon us and with it comes a type of madness in the form of the NCAA Men’s Basketball Tournament. For 3 weeks at the end of March (and into April actually), the biggest sports story is the Tourney. Preparing your bar and/or restaurant for this event takes a little bit of planning. But […]. The post 7 Tips to Prepare Your Bar or Restaurant for the College Basketball Tournament appeared first on The Official Wasserstrom Blog.

Bar 71

Bar Sports Blog Events 71

Hot Schedules

MARCH 4, 2019

Pizza, Pizza! (Does anyone else hear that in the Little Caesar’s voice?). The 35 th annual International Pizza Expo exhibits kick off tomorrow, and to celebrate, our team will try to track down 35 different slices of pie – a slice for every year the Expo has been around. Think we’ll be successful? Each year, the event brings distributors, solutions providers, and restaurant concepts together to celebrate the spirit of this industry and the people in it.

Workshop 60

Workshop Food Demo Download 60

Aaron Allen & Associates

MARCH 2, 2019

We receive thousands of inquiries each year from every corner of the foodservice industry and from all around the globe. There are some common patterns in what we’re being asked. Some of most frequent questions include: What regions and categories are driving growth? What segments are expanding and collapsing? Who is gaining and losing market share?

Fast Casual 67

Fast Casual Casual Hotels Retail 67

Aaron Allen & Associates

MARCH 2, 2019

While we expect M&A activity to continue to pick up over the next five years, those leveraging the best insights regarding the evolution of the market landscape to inform a modernized and globally-oriented F&B investment thesis are set to lead (and even create) segments and categories. There’s plenty of capital to put behind foodservice companies, and some that are not even in the radar right now (like those looking to alternative formats and improved unit economic models as well as tra

2007 53

2007 Consumer Goods Audits Technology 53

Notch

MARCH 7, 2019

Why do restaurants fail? There are many reasons that lead to some of the bleak statistics we hear about the industry. In an already difficult market, around 60% of restaurants end up closing their doors within three years. For restaurants, profit margins tend to be quite slim—hovering around 6% (or less) on average. The causes for failure often begin at the outset.

Leadership 75

Leadership Food Supply Supplies Marketing 75

Advertiser: Paycor

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!

Hiring

Notch

MARCH 7, 2019

Why do restaurants fail? There are many reasons that lead to some of the bleak statistics we hear about the industry. In an already difficult market, around 60% of restaurants end up closing their doors within three years. For restaurants, profit margins tend to be quite slim—hovering around 6% (or less) on average. The causes for failure often begin at the outset.

Leadership 52

Leadership Food Supply Supplies Marketing 52