Lavu
FEBRUARY 14, 2020
A well-developed employee handbook is the foundation for streamlined operations at any restaurant. It has the power to steer management to make difficult decisions and empower employees when questions about policies and procedures arise. It can settle disputes and push employees to maximize their job performance. It’s the holy grail of your business. .
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?".
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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.
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
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.
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
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
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
FEBRUARY 12, 2020
CHEF-to-CHEF, So.you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what? With the title comes a basket full of new responsibilities and challenges that will likely weigh you down for years to come.
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.
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.
Focus POS
FEBRUARY 12, 2020
As a restaurant owner or manager, you already know how important the decisions you make about your restaurant are to the overall success of your operations. However, are you making the best decisions, ones that will set you up for success, or are you unsure of how they will affect your restaurant? Leave the guesswork out of making decisions with the power of web-based reporting tools.
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!
Sante
FEBRUARY 12, 2020
kelsey-knight-udj2tD3WKsY-unsplash copy.jpg. Author(s): Alicia Rennoll. Teaser: A compound found in red wine has been scientifically proven to lower one’s risk of certain health conditions and block the production of a hormone that can cause poor mental health. Photo by Kelsey Knight on Unsplash. America is presently dealing with an anxiety epidemic, with the National Alliance On Mental Illness reporting that around 40 million adults in the country have an anxiety disorder.
Deliverect
FEBRUARY 12, 2020
Setting up a business in the hospitality industry comes with a big checklist of things not to forget. In addition to your restaurant’s concept, location and menu, there are a few technical aspects you need to think about, as well. One which certainly cannot be overlooked is the POS system. What is a POS system? A POS system , in full a "point-of-sale system", is the heart of a catering business.
Modern Restaurant Management
FEBRUARY 11, 2020
Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020. Indeed, trendy third-wave cafés are no longer the only place where consumers can find stout, fermented teas that have been aged in caves or delicate high-quality tea leaves hand-worked to exude a natural fragrance reminiscent of tuberose.
Open for Business
FEBRUARY 10, 2020
Valentine's Day for restaurants is a high-stakes game, and restaurants need to plan ahead and prepare their whole teams. Here's how to make sure your floor and your kitchen are up to speed. The post V-Day Prep: How to Train Your Staff on Special Menus appeared first on Open for Business.
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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.
Sante
FEBRUARY 11, 2020
Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. The World Health Organization expects a considerable reduction in alcohol consumption in the coming years.
Transact
FEBRUARY 12, 2020
Valentine’s Day is both a day to look forward to and a day to dread (as a restaurant manager, that is). Yes, more diners mean more income–which is always a good thing. But it also means more stress for your team as you try to deal with the Valentine’s Day dinner rush. If the customer has a bad night because your team can’t get it together, you’re not just ruining a meal.
Modern Restaurant Management
FEBRUARY 12, 2020
In 2018, Grubhub reported $5.1 billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019. DoorDash, Grubhub and Uber Eats are among the most popular third-party ordering (“TPO”) platform services on the market, which tout online ordering and delivery solutions to restaurant owners across the country.
Ken Burgin
FEBRUARY 14, 2020
Here’s the thing: we don’t mind giving staff a pay rise if they plan to add more value. But most times, they don’t know how to negotiate for a raise in a convincing way. Ramit Sethi’s Briefcase Technique, outlined in the video below, is a great way to help them understand what you really want to hear. If they do plenty of preparation, you only have to say yes – the case they make is so attractive!
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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.
Lavu
FEBRUARY 10, 2020
As a working environment, restaurants have ebbs and flows in stress levels. One season, it can be a constant frantic pace that’s punctuated with lulls of quiet, and in slow times, it’s the opposite. . When it’s calm, steady business, it’s easy for your team to work together. Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience.
Xtra Chef
FEBRUARY 13, 2020
Love it or hate it, Valentine’s Day is a big deal for restaurants. From singles on first dates to longtime couples to groups of Galentine’s Day enthusiasts, people across the country use Valentine’s Day as an excuse to celebrate and go out for a nice meal. Restaurants see about a 30% increase in sales , with that number tripling for fine dining.
Modern Restaurant Management
FEBRUARY 11, 2020
It’s no secret that loyal customers drive more business at a lower cost than first-time guests. But how can you create restaurant regulars in this competitive market? Consider the five points below when cultivating a world class experience for your customer. Think about how you can implement each of these creatively, and don’t be afraid to try something new.
Restaurant Clicks
FEBRUARY 12, 2020
Opening a restaurant isn’t just about creating menus and investing capital. There are various licenses and permits needed to open a new restaurant legally. Before you can open a new restaurant, you’ll need to apply for and receive an assortment of state licenses and local permits. . Restaurant licensing differs state by state , so the process for getting restaurant licenses isn’t always the same.
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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.
The Restaurant Group
FEBRUARY 12, 2020
Restaurant design is critical to the success of any food service establishment, yet it tends to be regularly disregarded. Nobody wants to spend all their efforts on the perfect menu, service, and training, just to have visitors leave due to a lack of waiting area, uncomfortable interior space, or excessively high levels of noise. Your guest’s first impression is paramount, they will have determined whether or not they like or love your restaurant brand within the first couple of minutes –
360Training
FEBRUARY 12, 2020
Repeat customers are so valuable. Not only do regular customers spread the word of your restaurant’s amazing food and service, but for your business, repeat customers are less expensive than new customers. After all, to reach new customers you need to spend time and money to market your restaurant. . However, maintaining a group of repeat customers can be a challenge.
Modern Restaurant Management
FEBRUARY 13, 2020
Small business owners in nearly every industry struggle with cash flow and how to best utilize their working capital. Nearly 60 percent of failed businesses cite cash-flow issues as a primary reason for their failure, which shows how cash flow management can make or break your business. Here are four ways you can set your business up for cash flow success: Better Manage Your Inventory Costs.
Lavu
FEBRUARY 12, 2020
Any food service operator, including small- to medium-sized restaurants, need to measure some key performance indicators (KPIs). The dining industry is vast with many layers, and that makes it a fiercely competitive space. Developing a short list of KPIs is essential to beat back the competition, and, if it’s in your plans, grow your business. . Running an ice cream or frozen yoghurt parlor is very different from running a restaurant.
Advertiser: Paycor
HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.
Sling
FEBRUARY 10, 2020
An inclement weather policy may sound like something reserved for schools and extracurricular sports teams, but businesses are discovering the wisdom of having such policies in place before changing weather patterns interrupt their operations. In this article, we’ll show you how to create an inclement weather policy for your business so your team members know what to expect when the weather turns bad.
Crunchtime
FEBRUARY 11, 2020
Let’s end the confusion on what “restaurant management software” really means. If you’ve reached this page, you probably want to know more about restaurant software and the solutions available in the market. But you may also be wondering what the phrase means and what it actually does. If you aren’t sure, we completely understand.
Modern Restaurant Management
FEBRUARY 11, 2020
Much to the delight of enthusiasts and aficionados across the nation, the rapidly-growing number of states that have legalized recreational marijuana has in turn given rise to the so-called “cannabis fine dining” industry. With leading pioneers coming primarily out of California and Colorado, the cannabis cuisine phenomenon is quickly catching on across the country thanks to the efforts of talented chefs, celebrity caterers and imaginative public relations campaigns.
Xtra Chef
FEBRUARY 12, 2020
Explain your role at xtraCHEF. At xtraCHEF, I develop new business relationships and strategies, while helping to guide/develop others to do the same. What did you do before you came xtraCHEF? Hospitality management system sales. I like xtraCHEF much better. What do you love about xtraCHEF? I love our great team at xtraCHEF. The dynamic nature of the industry attracts creative problem solvers to the team and we’re always identifying and promoting new leaders internally.
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.
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