Cheetah

MAY 11, 2021

Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population. In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity!

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Back of House Front of House Food Supply Coaching 148

Typsy

MAY 11, 2021

As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates. Even though investing in technology can be a little daunting at first, it will help improve your customer service as well as help your restaurant grow and succeed.

Technology 183

Technology Loyalty Program Customer Experience Customer Service 183

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. As a result, there will be a significant push for plant-based dishes and those featuring natural and functional ingredients from elderberries to turmeric. Here we share some of the major food and beverage trends operators can expect this upcoming season.

Beverage 103

Beverage 2021 Food Seasonal Menu 103

Indoor Media

MAY 13, 2021

Let’s face it, a lot of work goes into running a business. Small business owners are asked to wear a lot of hats and manage many projects simultaneously. It’s okay to ask for help when you need it, mainly when that help will be used for a digital project outside your comfort zone. You may know every one of your regulars by name, which products sell, and when to advertise them — but a digital freelancer can still bring specialized information to the table.

Small Business 78

Small Business Hiring Advertising Website Management 78

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7 Shifts

MAY 13, 2021

We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. But once you put that schedule out into the world, it tends to break down.

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Document POS 2000 Take-out 418

Culinary Cues

MAY 9, 2021

Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage? You bet and it is crushing the restaurant industry just as much as the pandemic has. But is America filled with a generation of lazy people, sitting at home playing video games and waiting for a government bailout?

Government 446

Government Café Education Hiring 446

Next Restaurants

MAY 12, 2021

By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts? If the content on social media doesn’t make someone want to swing by for a drink in the evening, it’s time to make it “tastier.”.

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Bar Marketing Email Marketing Social Media 164

7 Shifts

MAY 10, 2021

On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. We chatted about all things labor shortage, and ways that restaurants can position themselves better to attract staff that sticks around.

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Hiring Back of House Tip Distribution Insurance 370

Hot Schedules

MAY 10, 2021

Blog. Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

MAY 11, 2021

The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” But how exactly can they find these workers? Remember, it’s not just restaurants reopening and looking for talent – it’s hotels, sports and entertainment venues.

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Hiring Recruiting Sports Entertainment 197

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Hiring

EATER

MAY 11, 2021

Molly Ford /Shutterstock. Whether it’s Spaghetti-Os pie or table-top nachos, everything can be traced back to (literal) magician Rick Lax Sometimes a meteorite will reach a velocity fast enough to traverse the vacuum of space, piercing Earth’s atmosphere and giving us a small glimpse of the unfathomably large and chaotic universe just beyond our own world.

Food 145

Food Entertainment Social Media Take-out 145

Cheetah

MAY 14, 2021

Reading Time: 6 minutes. In the background of the coronavirus pandemic, the cries of restaurants over the way 3rd-party delivery apps are oppressing them finally reached San Francisco decision-makers. In April last year, Mayor London Breed announced a 15% cap on food delivery service fees. This emergency order was initially planned to stay in place for 60 days after restaurants fully resume indoor dining.

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Delivery Food Safety Point of Sale Customer Service 125

Ken Burgin

MAY 9, 2021

As COVID controls and vaccination helps business return to some type of normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and outbreaks. Your Lockdown Plan B needs to be permanently at hand, so you can move within hours to protect your business, and alert customers, staff and suppliers.

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Social Media Email Marketing Communication Equipment 103

Modern Restaurant Management

MAY 10, 2021

It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source f

Food Safety 195

Food Safety Customer Experience Customer Service Entertainment 195

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Beverage

Restaurant Engine

MAY 12, 2021

Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety. Due to this, cloud kitchens , often known as ghost kitchens, are rising in popularity every day.

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Kitchen Safety Online Ordering Mobile Ordering Customer Service 111

EATER

MAY 11, 2021

China Live in San Francisco | Patricia Chang. George Chen, owner of 30,000-square-foot China Live, visits Eater’s Digest Like many restaurant operators, George Chen faced one obstacle after another this year trying to keep his business afloat. But running what he deems the country’s largest mom-and-pop — the 30,000-square-foot Chinese food emporium China Live in San Francisco — came with some fairly unique challenges.

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Fine Dining Back of House Travel Kitchen Safety 103

Crunchtime

MAY 10, 2021

The battle is ON for hiring restaurant workers. And what a fierce battle it is. In a recent article posted by Restaurant Business Magazine's Peter Romeo , even as sales rebound from the pandemic-hammered levels of a year ago, restaurants of all stripes are struggling to ramp back up because they can’t recruit enough employees. Even with 1.8 million restaurant workers displaced by the crisis since February 2020, the industry’s labor crunch is back in full force—if not worse than it was before 202

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Recruiting Magazine 2020 Hiring 88

Modern Restaurant Management

MAY 10, 2021

Experiential dining is the topic in this episode of The Main Course as host Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de Chão. He shared how the brand pivoted and how they’re now expanding to deliver joy to customers. As a leader of the brand, McGowan explained they started innovating. “We introduced seafood, Brazilian brunch on weekends, new ways to create experiences.

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Consumer Goods Customer Service Customer Experience Innovation 203

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Bingage

MAY 9, 2021

Are You facing less customer interaction? Don’t have an idea how to boost the rate of engagement? Customer engagement is all about converting a new customer into repeat customers, but… It’s not that much easy in such a competitive era where everyone is trying to capture more and more customers, so what is the measure you should adopt to stand ahead of the competition?

Small Business 98

Small Business Loyalty Program Social Media Customer Service 98

Sculpture Hospitality

MAY 11, 2021

Restaurants are all about customer experience and sometimes it’s easy to forget that a restaurant is a business, and any successful business needs good accounting.

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Inventory Food Customer Experience Management 83

Restaurant365

MAY 14, 2021

If you manage a restaurant, you’ve probably heard this statement from above-store management: “You need to know how to read a restaurant P&L statement.” The restaurant industry has its fair share of acronyms and weird phrases—people outside the industry don’t know what you mean when you say FIFO or 86-ing something. P&L may seem like just another acronym, but it is actually an extremely important tool for managing a successful restaurant business. “P&L&#

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Management Management Point of Sale Inventory 78

Modern Restaurant Management

MAY 11, 2021

Contactless has become a buzz word for restaurants during the pandemic. In this episode of The Main Course host Barbara Castiglia talked with Tim McLaughlin, the CEO of GoTab, a Restaurant Commerce Platform (RCP) used by large- and mid-sized restaurants, breweries, bars, and hotels. GoTab uniquely allows patrons to have freedom of choice. They can order and pay through a server (old school), or directly from their mobile phones (contactless ordering and payment – new school), or blend the

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Mobile Ordering Point of Sale Brewery 2016 161

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Food

Sling

MAY 9, 2021

One of the best ways to keep customers coming back to sample your fare is to implement restaurant loyalty programs into your workflow. But what type of system is right for your business? In this article, the restaurant-management experts at Sling discuss some of the best ideas and give you tips for making your restaurant loyalty program great. What Is Customer Loyalty?

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Loyalty Program FOH Customer Service Website Management 78

Ken Burgin

MAY 9, 2021

As COVID controls and vaccination helps business return to some type of normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and outbreaks. Your Lockdown Plan B needs to be permanently at hand, so you can move within hours to protect your business, and alert customers, staff and suppliers.

Social Media 78

Social Media Email Marketing Communication Customer Service 78

The Food Corridor

MAY 10, 2021

Bootstrapping a shared commercial kitchen is never easy. Especially if you are looking to make a difference in your local community, support small food businesses, or run educational programs. Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Each year the federal government hands out millions in grants to organizations that can show that the money will be put to good use. .

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Agriculture Food Kitchen Safety Education 98

Modern Restaurant Management

MAY 13, 2021

Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants. But throughout, people have stepped up to help restaurants. One Denver area man decided to do all he could to get some form of restaurant industry aid going. Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign.

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Front of House Food Safety Certification Social Media 147

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Restaurant Clicks

MAY 12, 2021

Ah, brunch. The amalgamation of breakfast and lunch. A special meal that is usually consumed on Saturday or Sunday with friends after a long work or school week. Brunch has always been my favorite meal of the day. I’m pretty obsessed with breakfast foods, but I’m not a big lunch person, so I’ll take any excuse to eat breakfast past 11:00 am. Although I’m usually an early riser, brunch also gives me that rare opportunity to sleep in, especially if everything is booked until 2:00 pm and I’m left e

Online Ordering 78

Online Ordering Front of House Website Management Reservations 78

Ken Burgin

MAY 9, 2021

There are special days and months all through the year, to celebrate and commemorate important themes and social issues. There may be ways to include them in the calendar of events at your cafe or restaurant, on social media or just as a reminder to staff. Customers respond very positively to your support for social issues. January – suggestions welcome.

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Social Media Events Hospitality Sustainability 88

Indoor Media

MAY 10, 2021

If you’ve ever been in an advertising meeting, the team probably identified a “ buyer persona.” This term essentially refers to your business’s ideal customer — and some business owners go as far as to name them. This “buyer persona” can help you hone in on your ideal audience and find ways to better shape your brand towards them. Just as it’s important to flesh out your brand identity, you want to make sure to understand and define your buyer persona.

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Advertising Email Marketing Loyalty Program Coupons 78

Modern Restaurant Management

MAY 12, 2021

As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA). PWAs are web-based experiences that appear like a mobile app but require no user download.

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Online Ordering Food Mobile Ordering Loyalty Program 145

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