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Has your restaurant hit a plateau? Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit. Get some fresh customers through the door and start the neighborhood talking about whats happening in your restaurant again.
Running an independent restaurant isnt just a businessits a legacy. For the 524,000 independently owned, single-location restaurants across the United States, these establishments represent more than food and service. They are symbols of hard work, family pride, and community connection, often passed down through generations. However, todays restaurant landscape presents unique challenges, especially when it comes to technology adoption and maintaining operational efficiency.
Here's a roundup of the ways restaurants and others in the industry are mobilizing to make a difference as firefighters gain control of the blazes that have ravaged the city.
By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. This leads to huge financial losses, operational inefficiencies, and environmental harm. However, traditional waste management methods often fail to address the root causes, depriving businesses of all the benefits of reducing food waste.
Get ready for the future of business. As HR navigates an ongoing labor shortage, leaders need stronger, more adaptable recruiting strategies. Do you have the tools you need to build a talent pipeline that drives sustainable business growth?
On Wednesday, the Food and Drug Administration announced it is banning the dye called Red No. 3, a food dye additive in many processed foods, like sodas, sweets and snacks. Recently, it and other dyes were linked to behavior issues in children. But high levels of Red No. 3 were linked to cancer in rats decades ago. So why is the ban happening now? Senior editor and science desk correspondent Maria Godoy answers our questions about Red No. 3 and other dyes that may replace it.
[January 2025] Monthly Second Helping Legacy or Liability? How Casual Dining Icons Are Fighting to Stay Relevant Are Legacy Casual Dining Brands Declining with Age? A common refrain within the restaurant industry is that legacy brands are struggling. Without identifying any specific concepts, the past several years have seen: Bankruptcies Frequent C-Suite changes Mass unit closures Rebrand after rebrand And the list goes on However, there have also been huge success stories among old-guard chain
Employee retention is set to be a top priority for businesses in 2025. The hospitality industry, recovering from ongoing economic […] The post How Flexible Scheduling Can Improve Employee Retention in 2025 appeared first on Bizimply.
Employee retention is set to be a top priority for businesses in 2025. The hospitality industry, recovering from ongoing economic […] The post How Flexible Scheduling Can Improve Employee Retention in 2025 appeared first on Bizimply.
Welcome to the world of family businesses, a unique yet prevalent form of company that often blurs the lines between personal and professional life. Recently, Jeremy and Mike discussed this intricate landscape on the Restaurant Technology Guys podcast, focusing on valuable insights from Mike’s new book, “The Family Business Manifesto.
As a business owner, youll know all too well that the hospitality sector is fast-paced and ever-changing. Trends come and go, customer expectations and preferences change and new technologies that help improve efficiencies are frequently introduced.
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line?
This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do. A few moments before this lapse in time trying to think about the past fifty-five years of connections with food, I read notice of the passing of Chef Andre Soltner who operated the finest French res
By Heather Langley, Contributor A restaurant point of sale (POS) system is home to a vast amount of personal information, including customer data and payment information. This makes it vulnerable to hackers who may try to tap into the system to steal the data. Restaurant owners need to take measures to keep their POS systems safe and secure to protect both business and customer data.
Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. And if you’re not treating every dollar like it’s yours to keep, guess what? It’s going straight into someone else’s pocket. Sure, your suppliers, vendors, and manufacturers are your partners, and some can even become your most trusted advisors.
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.
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Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div
Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
The former Chipotle CEO took the helm at the Seattle-based coffee shop giant in September. Since then the company has made changes to its structure and marketing. And its not done.
Francky Knapp Wondering how to make (and perfect) coffee with a Moka pot? So is the internet. Much to my glee, TikTok has rediscovered the joys of the Moka pot. Over the holidays, I noticed an influx of how to make espresso with Moka pot and what is the Moka pot? videos on my FYP. Usually, these declared a newfound, and unwavering devotion to the stovetop coffee-maker.
Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.
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Increase your profits up to 35% with a menu engineering strategy. Menu engineering is part psychology, part analytics, and part common sense. The purpose of this marketing strategy is to increase your restaurants profits through the way you design your menu. The strategy involves identifying and highlighting your most profitable dishes to encourage diners to order those instead of your other dishes.
Working Lunch: The political podcast features a discussion on the coffee shop giants change in its bathroom policy. Also, DoorDash strikes another deal.
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Flavor exploration brings customers into restaurants, but what will tempt them in the months ahead? We zeroed in on the top trends to put on operators radar.
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