Notch

FEBRUARY 21, 2019

In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.

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Takeaway Solutions

FEBRUARY 17, 2019

Every restaurant is constantly looking for new ways to increase profits and expand their customer base. You do it with marketing outreach, creating a presence on third-party platforms, community outreach, and of course improving your dining experience. One of the most effective ways to expand is to add an easy online menu/ordering system and delivery options for your customers.

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Ken Burgin

FEBRUARY 21, 2019

It’s hard for us in our comfortable big cities to imagine what the people in Townsville (northern Australia) are going through after the massive floods and release of dam water. This inundated the town, and whole shopping centres and business areas are closed – some will never re-open. But aren’t they insured? The reality is that the level of insurance that could cover this type of flood risk is too expensive for most small operators, even if it is available.

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Ordyx

FEBRUARY 20, 2019

Restaurant owners face a lot of financial challenges, from thin profit margins to negative online reviews. But there’s one big financial threat restaurant owners aren’t thinking about: cyber-security. In 2018, Chili’s, Dunkin’ Donuts, and Panera were among the restaurants hit with data breaches, and recent data shows restaurants and hospitality businesses are the most common target of cyber attacks.

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Notch

FEBRUARY 21, 2019

In the ‘50s, mid-century modern designs were everywhere. In the ‘70s, it was dark booths, velvet and velour. In the ‘80s, chintz tablecloths and preppy pastel color schemes took over the design scene. Today, the latest in restaurant design is rustic-industrial spaces with minimalist details made from natural materials like wood and metals. Eventually, every trend goes out of style.

Social Media 52

Social Media Email Marketing Back of House Design 52

The Restaurant Expert

FEBRUARY 19, 2019

If you want to control labor cost in your restaurant, it’s time to tackle the full-time equivalent. (This has nothing to do with mandated health care.) What does it mean and why is it a valuable term to know to control labor cost? Watch this video or read below to learn how full time equivalents are used in restaurants and can help control labor cost.

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Sculpture Hospitality

FEBRUARY 20, 2019

Having a restaurant or bar located next to your local public transit stop can create a perfect opportunity to draw in new customers , but you also need to understand your audience. Potential customers may be getting off on their last stop before heading home for the day or they might be rushing to work or to catch the next bus or train. That means that you will need to cater to both customers who are in a time crunch and those who may be able to sit down and enjoy a couple of drinks.

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Takeaway Solutions

FEBRUARY 17, 2019

Once you have your online ordering system is in place, the challenge can be to get regular customers to order online. Ordering online is convenient in a world where everyone is busy. It allows customers to enjoy your food in the luxury of their own homes. They pay as they order and only need worry about opening the door to take delivery of their delicious meal.

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Wasserstrom

FEBRUARY 21, 2019

Lately, you can’t seem to escape the influence of the Netflix show “Tidying Up with Marie Kondo.” But what can you do to organize your commercial kitchen? While you may not be able to use the same “does it spark joy?” guideline that Kondo advocates, there are a ton of things you can do to […]. The post 6 Ways To Tidy Up Your Commercial Kitchen appeared first on The Official Wasserstrom Blog.

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Aaron Allen & Associates

FEBRUARY 16, 2019

As one of the fastest-growing foodservice markets in the world, the Middle East has been a region of opportunity for many restaurant chains — both for companies based locally and others from around the world. Changing market conditions, nationalization programs and increasing costs, normalizing margins, and oftentimes weak comps are some of the challenges arising and presenting opportunities to re-assess portfolios, optimize performance, and turnaround or re-invigorate brands.

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Hiring

Ken Burgin

FEBRUARY 17, 2019

We want to be open with staff and involve them in decisions and success. And the team may feel like ‘family’, but there are some things the kids shouldn’t know about – personal and business! New managers can find it difficult to be discreet – do they need some guidance? Here’s my No-Go list – how does it compare with yours? Comments and examples very welcome… Pay Rates and Employee Perks.

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Cash Management Seasonal Menu Sports Document 60

The Restaurant Expert

FEBRUARY 21, 2019

You’ve heard portion controls cut food cost, but you’re not sure how to enforce them in the kitchen. Or maybe you’re not sure how to explain to your kitchen manager or chef that portion controls ensure food cost doesn’t get out of hand. Watch this video or read below to learn how to effectively use portion controls in your restaurant.

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Food Download Waste Take-out 56

Harver Hospitality

FEBRUARY 21, 2019

A deep dive into what causes hospitality employees to leave prematurely. Learn how to tackle employee turnover in an efficient way!

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Aaron Allen & Associates

FEBRUARY 22, 2019

Creating a compelling and modernized investment thesis requires superior intelligence and insights relative to understanding the landscape and how the consumer and competition are being reshaped, from the decline of casual dining to the rise of new formats. While other sectors have seen significant increases in productivity historically, improvements in the foodservice industry have been minimal over the last 30 years.

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T-Ching

FEBRUARY 21, 2019

This subject comes up at the beginning of every year: What’s new in tea and what’s changing ( as in this World Tea News article covers ). Usually, that’s none of my concern; but a passing mention of reviewing trends made me wonder if the Google Trends review of what is searched matches up with what is seen as popular. . I first considered this sort of approach in January of 2014 when I wrote a post about the same theme back when I was new to blogging.

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Gastro Gays

FEBRUARY 22, 2019

In paid collaboration with Malmö Town Imagine leaving one country and landing into another where you then: take a train to a third country, disembark, take a brisk walk through a new city straight to… The post Stay Here: MJ’s Hotel, Malmö – “Your Urban Oasis” appeared first on GastroGays.

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Hotels Training Travel Blog 40

ForaFinancial

FEBRUARY 19, 2019

The post How to Make Your Menu Instagram Worthy appeared first on Fora Financial.

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Goliath Consulting

FEBRUARY 16, 2019

Each new year brings new trends. In the Food Service industry, 2019 is bringing in its own wave of fresh trends! The desire for convenience and the popularity of fast-casual dining remains important to diners in this new year. Time is an asset that everyone values, making it a major factor in consumer dining. To protect this asset, diners choose restaurants that serve quality food in an efficient manner.

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2019 Fast Casual Social Media Customer Service 60

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ChowNow

FEBRUARY 19, 2019

On the surface, third-party marketplace online ordering platforms like Postmates, Grubhub, and Uber Eats may seem like a smart choice for your restaurant. After all, it pays to have online ordering , and these services can offer you a large audience of new customers. If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food.

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