Social Hospitality
FEBRUARY 25, 2021
For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
Restaurant365
DECEMBER 10, 2021
Payroll and accounting are some of the most complex, and critical, responsibilities for a restaurant. It is especially important to get payroll correct, because it is a heavily regulated aspect of running a business. At the core, restaurant payroll is an accounting function. It involves tracking wages for both hourly and salary employees, their tips, taxes, benefits, and other tax considerations, and paying out wages correctly and on time.
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Sante
MAY 2, 2021
A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading.
Modern Restaurant Management
JULY 27, 2021
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols.
Advertiser: Paycor
In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.
Restaurant365
OCTOBER 15, 2021
Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time.
Embrace the Suck
OCTOBER 28, 2021
Mistakes. We have all made them. Most likely you’ll make quite a few more while running a restaurant. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years!
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
7 Shifts
APRIL 23, 2021
If you're having trouble finding great people to work in your restaurant, you're not alone. There's a labor shortage impacting the restaurant industry, made tougher by the pandemic. Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. Now as we enter a recovery stage, the biggest challenge that's emerged has become finding enough staff to fit the demand.
Sling
NOVEMBER 24, 2021
Your business’s grand opening is a very exciting — and important, and nerve-wracking — time. It’s vital to get it just right in order to set the best tone for your business going forward. Our experts have created a list of proven grand opening ideas for small businesses that will help you get the word out and host the best event possible. Grand Opening Ideas For Small Businesses. 1) Build Buzz With Social Media.
Goliath Consulting
JUNE 15, 2021
Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent.
Culinary Cues
JULY 4, 2021
By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. It is another perfect storm of realities that seem to have brought this about: scaling down of production from the farmer, rancher and fisherman during the time when American restaurants were shut down, interrupting the cycle of growth and production as a result, a dramatic re-opening of said restaurants without time to gradually scale up to
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!
Social Hospitality
AUGUST 8, 2021
Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends. Adult’s choices are influenced by the people in their social circles.
Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. We have a problem right now that seems to be universal and there is no shortage of complaints and posts on social media that proclaim the effects, but little is done to point to active solutions. A good start would be to refrain from using the word “problem” since it seems to imply that solutions are mysterious and impossible and instead rely on
Culinary Cues
AUGUST 9, 2021
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.
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.
Culinary Cues
JULY 14, 2021
Look around – they’re slowly, but surely coming back. You know – the individuals who found their mission as a cook – they have been tucked away since March of 2020 waiting for an opportunity to open that knife roll bag, draw their essential tools across that water stone and hone the edges on a steel and counting the days when they could once again find the rhythm of the line.
Culinary Cues
JANUARY 8, 2021
It is always safe to say: “things change”. Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete. Throughout history there are countless examples of those who ignore or seem paralyzed by the need to change as their industries or specific job descriptions evolve. This is reality, a reality that is quite predictable although the pace of change is now much more rapid than in the past.
7 Shifts
JULY 16, 2021
So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done. At their best, they're an essential part of their community—a third place beyond work and the home.
Culinary Cues
JANUARY 4, 2021
I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.” There are numerous ways that we categorize these occurrences: Eureka moments, aha moments, or light bulb moments; but what we are referencing are those points in time when we suddenly understand the solution to a problem or the need for something that no one has pondered before.
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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.
Culinary Cues
JULY 22, 2021
Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy. Now, providing we don’t ignore the still looming dangers of Covid and the challenges of convincing 40% of the population to accept the vaccine, we might stand a chance of long-term recovery. Hope springs eternal. Staffing is a bear – I know it.
Culinary Cues
JANUARY 23, 2021
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of the
Culinary Cues
MAY 23, 2021
Most of us will remember those opening lines to Charles Dickens: Tale of Two Cities: “It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair.
Culinary Cues
MAY 4, 2021
We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope. As states wrestle with decisions to open everything back up and whether the timing is right or premature – the real demon remains those who deny their role in turning things around whether it is preventative measures or standing in line for
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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.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
Culinary Cues
DECEMBER 28, 2021
I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef. It was that first time in the lead position – the commander of the kitchen brigade. You earned this title through years of hard work, loads of unique experiences, trials and tribulations moving through positions from commis to prep, line cook to sous chef, and now having arrived at the helm.
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed with choice when it comes to finding a place to eat.
Culinary Cues
OCTOBER 20, 2021
Kitchens are great equalizers – it is the place where individual talent and exceptional intellect can be less important that dependability, organization, focus, and teamwork. The kitchen is a place where those who are successful come to the realization that those later aptitudes are enhanced through experience – the more you do, the better you become.
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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.
7 Shifts
MARCH 22, 2021
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are a number of different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews that show you the health of your business.
Culinary Cues
SEPTEMBER 30, 2021
It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future. I know, I know – we all want things to return to normal, and we want the industry we knew to come back just as it was.
Culinary Cues
JULY 8, 2021
Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is. With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them? When demand exceeds supply in any situation – businesses know that prices inevitably go up.
7 Shifts
JULY 28, 2021
You would think something as second nature to people as communication would be easy to manage in the workplace. After all, there are so many more pressing problems that need to be dealt with. Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again.
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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