Culinary Cues
AUGUST 31, 2019
Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life.
7 Shifts
SEPTEMBER 3, 2019
No one will deny it; working in a restaurant is tough. There are the long hours on your feet, the unexpected rush of diners, the last-minute callouts, and the customers you just can't seem to please. A lot of the tough situations that arise during a restaurant shift are difficult to control, and they can make for some pretty grumpy employees. But there are aspects of the job that you, as a manager, can control to strengthen a weak restaurant culture and keep employees happy.
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Social Hospitality
SEPTEMBER 3, 2019
Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost. This helps you get noticed more quickly among competitors. Theories such as The Illusion of Scarcity, Social Proof and Mere Exposure can increase your foot traffic drive profits, and generate essential guest bookings.
Cheetah
SEPTEMBER 4, 2019
86ed? Fire? In the Weeds? Huh? Every business has its jargon, and the restaurant world is no different. Whether you’re a hands-on manager or stop by your store every once in a while, your staff needs to trust your expertise and you need to know the lingo that proves you’re a pro. More importantly, shared terminology improves communication among staff and helps speed up the entire operation, from the host stand, to service, and in the kitchen.
Advertiser: Paycor
In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.
Culinary Cues
SEPTEMBER 5, 2019
I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. Over the past few decades I have also been able to observe cooks and chefs from all walks of life, from every type of restaurant, and from every level of passion for the craft.
Perfect Daily Grind
SEPTEMBER 4, 2019
Baristas are an essential part of the success or failure of your coffee shop, and their wages likely make up a large part of your business costs. But how do you determine what’s a fair rate of pay for a barista? Whether you’re setting up a new café, thinking of hiring more staff members for an established coffee shop, or simply want to be sure you’re paying the right amount, there are some important factors to consider.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Transact
SEPTEMBER 6, 2019
The National Association of Convenience Stores Show is the hub of all things that move and influence the convenience store industry. It is the foremost event in the industry, bringing in major brands and influencers from all around the world for a four-day meet and greet with classes, talks, panels, and networking events as well as opportunities to buy and sell.
Sculpture Hospitality
SEPTEMBER 4, 2019
When people first get into bar ownership, there’s no instruction manual for how to manage the finances of a company.
Sante
SEPTEMBER 5, 2019
20190824_091453.jpg. Author(s): Penny Weiss. Teaser: Wines you can enjoy all year long! Photo credit: Penny Weiss. Simply put, I love Susana Balbo wines. So, when I recently received four bottles of her CRIOS brand, I was quite pleased. Susana Balbo is the founder and owner of Susana Balbo Wines located in Luján de Cuyo, Mendoza in western Argentina close to the Andes Mountains.
Deliverect
SEPTEMBER 4, 2019
When it comes to deciding which delivery platforms to work with, it’s really a case of the more, the better. Being on multiple platforms covers you across different markets, lets you reach more customers and different niches, and helps you compare and evaluate. More platforms = more reach. Most people have a favourite delivery app - or a favourite app of the moment, since the market is constantly shifting.
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!
Marketman
SEPTEMBER 1, 2019
The countdown has begun! You found the perfect property in your ideal location… and it was reasonably priced. Your dream is about to come true. You’re going to manage your very own restaurant. It will be your signature dishes highlighted in your carefully crafted menu. While the food you serve will either have diners waiting in line or leave your tables as barren as the Sahara, there’s more to it.
Cheetah
SEPTEMBER 6, 2019
85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. This translates to a substantial profit loss as money that is invested in food does not in fact produce a profit. This is one of the trickiest parts of restaurant managing because food waste can be hard to track and evaluate.
ChowNow
SEPTEMBER 5, 2019
If your restaurant isn’t keeping up with technology, there’s a good chance that you may actually be falling behind. Seventy-nine percent of consumers agree that technology improves their restaurant experience , and more than a third say that the availability of technology would make them choose one restaurant over another. The value of technology includes restaurant menus: Although traditional physical menus are still an important part of a customer’s dine-in experience, you can no l
Deliverect
SEPTEMBER 5, 2019
A top-notch customer experience. In this day and age it’s impossible to imagine the food & restaurant industry without delivery. Having food delivered to customers is a whole new way to order, experience and enjoy food. Therefore, the worst thing you could do is look at delivery merely as an add-on to your existing business. Next to food quality, delivering a top-notch brand experience should be at the core of your delivery operation.
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.
Gastro Gays
SEPTEMBER 5, 2019
Sponsored by Discover Ireland Did you know Ireland is Europe’s third-largest island? Only behind the UK and Iceland in size, Ireland, being an island itself, also boasts little collections of smaller islands off its mainland… The post Inis Mór, Aran Islands #TasteTheIsland Travel Guide [AD] appeared first on GastroGays.
Cheetah
SEPTEMBER 4, 2019
An Interesting Menu Keeps Customers Coming Back Starting a restaurant is no mean feat. You come up with an exciting new concept, design and build your establishment, and, if all goes well, you start seeing success. But even after all that, you still need to keep new ideas flowing. Having customers is great. But to keep them coming back you have to give them something fresh and interesting every so often.
The Restaurant Group
SEPTEMBER 5, 2019
First and foremost, we want to congratulate you on your new venture. Opening up a restaurant is no easy feat. It takes a tenacity and drive not common in most people. It also takes a willingness to stand up to a fear that most people aren’t willing to stand up to. A fear that every new restaurant owner/operator faces: The fear of failure. But just because only 50 percent of new restaurants make it past their first 5 years doesn’t mean that you have to let the statistics dictate your
Deliverect
SEPTEMBER 2, 2019
We’re super excited to announce that we’ve just hit a MILLION processed orders! We couldn’t have done it without the talented and passionate people who work for and with us. We’ll share a few other secrets to our success. We live in the era of online food delivery. More and more restaurants are jumping on the food delivery bandwagon. All kinds of restaurants are making use of delivery platforms to drive order volume and increase revenue.
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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.
Indoor Media
SEPTEMBER 3, 2019
Cars have a much longer lifespan these days. Thanks to better built powertrains which are more durable than ever before, car owners are able to keep their vehicles much longer than they used to simply by having them serviced regularly. Considering that the average age of cars on the road today is approximately 12 years , this is sweet music to every auto mechanic’s ears.
Planet Grape
SEPTEMBER 6, 2019
Food and Wine. Savvy Wine Shopping – Tips from a Master Sommelier. Catherine Fallis. Wed Aug 14. With summer splurges behind us and the holidays on the distant horizon, it’s a good time to focus a little energy on maximizing your buying power when shopping for wine. Take a five minute read and you will start to not only save money, but get better wine in the process!
Cheetah
SEPTEMBER 6, 2019
Tapping into a $1 Billion Food Truck Market Food trucks have been around forever, but only in recent years has this business really taken off. Whether its a food cart, concession trailer, or food truck, these kitchens on wheels are popping up everywhere. In the US alone, food trucks reported over $1 billion annual sales expected to grow 7.9% anualy.
Restaurant Technology Guys
SEPTEMBER 6, 2019
The basic restaurant business model with which we are familiar today has been around for more than two centuries. But restaurant technology has been improving its operations for almost as long. The post Restaurant Technology Through the Decades appeared first on Restaurant Technology Guys.
Speaker: Speakers:
HR and payroll impact every aspect of your business. Choosing the right provider is one of the most important decisions you’ll make. Before you decide, hear first-hand customer accounts in Paycor’s webinar to learn: The three most important things to look for when switching. How to begin your search. What are some of the red flags?
Typsy
SEPTEMBER 5, 2019
Whether you're working in a restaurant, cafe, bar, hotel or any other part of the hospitality industry, training your staff is one of the most important things you can in your business. This is especially true as younger generations hit the workforce, with 87% of them stating that training and development are crucial to them in a job.
Kounta
SEPTEMBER 5, 2019
The guys over at Poor Toms Gin Hall in Marrickville have been distilling their own spirits locally since 2015. Like many of their hospo neighbours, their converted warehouse space turns from a distillery into a venue on weekends. What really sets them apart, however, is the fact that they’ve remained such a small operation even in the face of mass popularity.
Cheetah
SEPTEMBER 6, 2019
Tapping into a $1 Billion Food Truck Market Food trucks have been around forever, but only in recent years has this business really taken off. Whether its a food cart, concession trailer, or food truck, these kitchens on wheels are popping up everywhere. In the US alone, food trucks reported over $1 billion annual sales expected to grow 7.9% anualy.
Marketman
SEPTEMBER 1, 2019
The countdown has begun! You found the perfect property in your ideal location… and it was reasonably priced. Your dream is about to come true. You’re going to manage your very own restaurant. It will be your signature dishes highlighted in your carefully crafted menu. While the food you serve will either have diners waiting in line or leave your tables as barren as the Sahara, there’s more to it.
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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.
Izettle
SEPTEMBER 3, 2019
It doesn’t matter who you are when you walk into Daggers Barbershop. Barber, owner and former musician Sam Ingram is just as curious about meeting new people as he is about how they’d like their cut. How do you become the go-to for new school men’s barbering? Create a relaxed atmosphere, celebrate creativity and make your clients central to the experience, from start to finish. – I moved to Nijmegen in the Netherlands six years ago, and my love for business made me stay.
Kounta
SEPTEMBER 2, 2019
From the coffee cart operator to the ritziest restaurant in town, every business owner in the hospitality industry has their own way of doing things. Whether it’s cleaning, designing menus or ringing up sales, hospitality lives and breathes process every second of the day. Which is why the team at Kounta are so dedicated to creating solutions that enhance a café or restaurant experience, rather than add further complexity to it.
Crunchtime
SEPTEMBER 1, 2019
Every month, the CrunchTimer Spotlight asks six questions to a valued member of our team. We're proud of the rich experience and diverse backgrounds our team has. Check out new interviews each month here on the CrunchTime Blog.
Sante
AUGUST 31, 2019
Bruxie adds a sinfully good Holy Sauce to its already killer line-up of house-made sauces for SepTENDER. Santa Ana, CA (SEPTEMBER 2019) – In celebration of one of its favorite months of the year, SepTENDER, Bruxie is adding a sinfully good Holy Sauce to its already killer line-up of house-made sauces that perfectly complement the special herb and spice batter of its crispy tenders!
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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.
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