Crunchtime

FEBRUARY 20, 2024

What’s the value of all the store-level work—tasks, audits, SOPs, and more—happening in each restaurant every day? All of the work done across every store is an opportunity to drive a great customer experience and impression about your brand. This is operations execution—ensuring that every task completed by every employee is done correctly and on time across every location to keep the business moving and growing.

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Aaron Allen & Associates

FEBRUARY 22, 2024

Originally published in the Aaron Allen & Associates newsletter on 02/19/2024. The Power of Long-Term Thinking Questions like “What’s next?” and “Where should we go from here?” arise a lot with our clients, especially for family-owned middle-market restaurant chains. It’s often the case that the CEO is so pressed with the day-to-day that it’s impossible to find the time to put everything on hold and work on defining (and documenting) what’s the vision for where the company should go, hon

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2024 Fine Dining Customer Service Document 52

Modern Restaurant Management

FEBRUARY 21, 2024

A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business.

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Airlines Customer Service Hospitality Tourism 203

The Rail

FEBRUARY 21, 2024

By Indiana Lee, Contributor It’s clear that upselling can increase revenue for your restaurant. However, upselling can seem difficult to do without sounding pushy and running the risk of alienating customers. This means you need to figure out how to give customers more of what they want without sacrificing quality or integrity. Luckily, there are some tricks that successful restaurateurs employ to increase customer satisfaction and boost sales.

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Point of Sale Customer Experience Social Media Training 52

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

Culinary Cues

FEBRUARY 20, 2024

Look around you and try to dissect those businesses and individuals who are successful at what they do. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe. Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Everyone enjoys winning, but that exhilarating feeling that comes from pushing the envelope is even more thrilling.

Coaching 360

Coaching Small Business Café Entertainment 360

Restaurant Business

FEBRUARY 20, 2024

Restaurant Rewind: A once-celebrated New York City chef confirmed the rumors when he revealed his double life as a mob wise guy. Here's his story.

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Operations 105

Restaurant Business

FEBRUARY 22, 2024

Tech Check: Multibrand companies like Inspire and the new GoTo Foods are circling the wagons around technology.

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Technology Food 119

Sculpture Hospitality

FEBRUARY 20, 2024

Are you ready to dive into one of the secrets of our trade: nailing your restaurant inventory ? Trust us, getting your inventory right is like having a superpower in the restaurant industry, saving you cash, cutting down waste and keeping your customers coming back for more.

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Inventory Waste 107

Open for Business

FEBRUARY 21, 2024

While traditionally associated with fine dining, the prix fixe (pronounced “pre-feks”) menu has transcended its high-end roots, becoming a popular culinary trend. When curated with care and promoted effectively, this menu is a powerful tool for any restaurant, capable of making a memorable impression and drawing eager guests through the door. In this comprehensive guide, we’ll dig into the ins and outs of a prix fixe menu—what defines one, how to create one that works, the benefits for res

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Menu Seasonal Menu Fine Dining Social Media 78

Sante

FEBRUARY 22, 2024

Plan better - Train harder The post BUILDING A RESTAURANT FOOD AND WINE CULTURE appeared first on Santé Magazine.

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Food Magazine Training Management 264

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

Crunchtime

FEBRUARY 23, 2024

In this article, a seasoned restaurant industry veteran with over three decades of experience, recalls the process of moving back-of-house operations from spreadsheets, to an automated platform. Learn about the struggles that ensued and the important lessons learned.

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Back of House Article Operations 167

Modern Restaurant Management

FEBRUARY 20, 2024

In today’s tech-driven world, customers and workers alike expect a seamless payments experience wherever they go. Until now, restaurants have primarily focused on customer experience when considering payments technology, but the emergence of new and developing worker payment programs can impact and improve the restaurant worker experience. With the restaurant industry facing an ongoing labor shortage , it’s more crucial than ever to offer your staff the best experience possible, whic

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Technology Cash Management Customer Experience POS 123

Chowly

FEBRUARY 23, 2024

Overview In 2023, small restaurant owners faced challenges but stayed strong, supported by loyal customers and robust spending. The economy defied expectations, avoiding a downturn, thanks to successful efforts by the Federal Reserve. Job opportunities expanded, with over 2.6 million jobs added nationally. Entering 2024 brings uncertainty but holds hope for growth.

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2024 Loyalty Program 2023 Point of Sale 96

EATER

FEBRUARY 23, 2024

Lille Allen/Eater That’s what the menu is for I’ve come to lightly dread a server asking “Have you dined with us before?” Not because I feel uncomfortable being new, or insulted if they don’t recognize me from a previous dinner, but because I know my answer does not matter. It’s not a real question, but an overture to a canned speech about every single dish on the menu.

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Menu Fine Dining Seasonal Menu Food Order 134

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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.

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Restaurant Business

FEBRUARY 20, 2024

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

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Food Operations 126

Modern Restaurant Management

FEBRUARY 22, 2024

Restaurants are constantly busy, which means communication is key to make sure the experience for customers is top of the line. Two-way radios, help restaurant staff communicate more efficiently leading to a better experience for the guests. With fast communication your guests receive the service they deserve each time they enter your establishment in a timely and effective manner.

Customer Service 110

Customer Service Front of House Communication Kitchen Safety 110

Restaurant Technology Guys

FEBRUARY 18, 2024

Every restaurateur seeks to drive customer growth through tailored and effective marketing strategies, unsuccessfully at times. However, Vericast exclusively presents a solution, enabling restaurants to harness on-ground customer data effectively. Their groundbreaking product – Next Drive, designed specifically for data targeting and marketing, could revolutionize how restaurants fundamentally approach their marketing strategies.

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Technology Advertising Presentation Design 103

EATER

FEBRUARY 21, 2024

Sweden’s candy culture is vast, with Saturdays designated for lördagsgodis, or “Saturday sweets.” | Getty Images/Johner RF Thanks to newfound TikTok popularity, candy sellers are finding themselves swamped with online orders and long lines Around 10 p.m. on a recent Friday night, the line at BonBon in Manhattan’s Lower East Side was out the door. This isn’t an uncommon sight in the neighborhood — the queue for Double Chicken Please was visible across the street — but BonBon isn’t an acclaimed co

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Online Ordering Food Order Take-out 2018 128

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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.

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Restaurant Business

FEBRUARY 21, 2024

The Bottom Line: But where that action should take place is the question. Many operators believe the brand should be a testing ground for McDonald's own beverage program.

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Operations Beverage 124

Modern Restaurant Management

FEBRUARY 19, 2024

Mississippi restaurateur Robert St. John of the New South Restaurant Group has taken a twist on the adage "when life gives you lemons, make lemonade." In his case it's more like "when your restaurant closes due to the pandemic, host pop-ups." St. John's The Purple Parrot had been a community stalwart in Hattiesburg for 33 years.

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Fine Dining Seasonal Menu Dine-in Magazine 110

The Restaurant Group

FEBRUARY 19, 2024

Restaurant kitchen design must strike a balance between aesthetics and functionality. The space must look attractive for customers to enjoy and share their dining experience on social media or with friends and family. However, practicality must remain a priority—no restaurant should sacrifice beauty for usefulness. Luckily, there are many ways to balance the two.

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Design Bar Social Media Customer Service 60

EATER

FEBRUARY 23, 2024

Getty Images These tiny to-go containers of dressings, salsas, vinegars, and more are great to use in your weeknight cooking This post originally appeared in the February 17, 2024 edition of The Move , pro tips and advice from Eater’s dining experts, direct to your inbox, direct to your inbox. Subscribe now. I’m a boring home cook. I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme.

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Delivery Ordering Back of House 2024 117

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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.

Food

Restaurant Business

FEBRUARY 20, 2024

The parent of McAlister's Deli, Auntie Anne's, Cinnabon, Carvel, Jamba, Schlotzsky's and Moe's Southwest Grill is evolving into a "platform business.

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Food Operations 124

Modern Restaurant Management

FEBRUARY 22, 2024

Calling it a critical subject, the James Beard Foundation® launched a campaign focused on tackling the significant impact of climate change on independent restaurants, chefs, and the local economies they support. Through the Climate Solutions for Restaurant Survival campaign, the James Beard Foundation will unite chefs across the country to raise awareness, educate federal policymakers, and galvanize action to mitigate the impacts of climate change. “Independent restaurants are not ju

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Food Supply Leadership Social Media Education 110

Buzztime Business

FEBRUARY 20, 2024

This season, give guests a reason to spring into your bar or restaurant. Just bring a little fresh air to your drink list! Use these 32 spring cocktail recipes for inspiration. On-Trend Spring Cocktail Recipes Get the “it” factor. Infuse the National Restaurant Association’s alcohol trends into your spring cocktail recipes. Culinary Cocktails This year, bartenders are taking a cue from the kitchen.

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Back of House Seasonal Menu Bar Fast Casual 78

ChowNow

FEBRUARY 20, 2024

Simply having a domain name isn’t enough. The ticket to getting diners to order more often is a dynamic, engaging website. But where do you start? Well, here. Dive in to see all the ways that a better website can level up your restaurant.

 1. MAKE IT EASY FOR DINERS TO FIND YOU Search engines are one of the first places diners go to find new restaurants.

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Online Ordering SEO Food Order Customer Experience 78

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.

Restaurant Business

FEBRUARY 20, 2024

Discover how mastering food cost variance can significantly enhance your restaurant's profitability and operational efficiency, ensuring you stay ahead in the competitive culinary industry.

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Food Operations Technology 111

SpotOn

FEBRUARY 20, 2024

Saige Hyde didn’t expect to start her week staring down freshly butchered lamb shanks. Despite years of kitchen experience, she was in new culinary territory. One wrong trim would make for an expensive mistake. But under the tutelage of an expert team, Saige powered through. She left six hours later, a good deed for the day notched, with an expanded set of cooking skills and a new pair of closed-toe shoes.

Fine Dining 52

Fine Dining Hospitality Book Dine-in 52

QSR Automations

FEBRUARY 19, 2024

The latest e-book from Hospitality Technology, sponsored by QSR Automations, explores the relationship between kitchen display systems and a reliable, integrated, easy to use, and automated back of house — including challenges such as flexibility and barriers to implementation. In this blog, we’ll give you a quick overview of the e-book, but we highly recommend checking it out.

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Technology Social Media Demo Back of House 52

Restaurant Den

FEBRUARY 20, 2024

Unlocking the Path to Financial Success Through Streamlined Payroll Operations In the competitive landscape of the restaurant industry, where profit margins are notoriously slim, the imperative to optimize every aspect of operations cannot be overstated. Among these, payroll management emerges as a critical area where efficiency can significantly impact the bottom line.

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Management Management Article Operations 52

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.

Management