Hairnets and name tags will make a triumphant return to my household this summer. I have two teenagers and restaurant work beckons. But Generation Z runs their entire life—from homework to paying for movie tickets—on their phones.
Many companies concentrate on the importance of engaging with the millennial generation, but currently there are four generations with spending power to consider. Baby Boomers, Generation X (born in the 60s and 70s), Generation Y, otherwise known as millennials (born in the 80s and 90s), and Generation Z (born from the year 2000 onward).
Every business has a website. Not only is it an information hub for your customers to find out everything they need to know about your business, but it’s also one of the best marketing tools you can have as a restaurant and is almost guaranteed to boost your revenue if done properly.
It’s been an up-and-down year for the restaurant industry. While household names like McDonald’s are experiencing a resurgence, fast casual and casual dining restaurants are struggling with falling traffic, forcing some chains to scramble simply to stay competitive.
According to the EPA, water used in restaurants/foodservice account for about 15 percent of the total water used in all commercial and institutional facilities in the U.S. Here is a breakdown of the usage by area:52 percent: Kitchen/dishwashing31 percent: Domestic/Restroom12 percent: Other4 percent: Landscaping4 percent: OtherAnd, according to Powerhouse Dynamics, “a typical sit-down restaurant uses an average of about 5,800 gallons of water per day.
Under the direction of Labor Secretary Alex Acosta, the Department of Labor proposed a rule change regarding tip-pooling. The proposed change would partially rescind the DOL’s 2011 regulations on tip-pooling which prohibited restaurants from allowing customer-facing employees (i.
A fresh, choice cut of Wagyu beef is unequivocally one of the most decadent and enjoyable delicacies one could ever hope to experience. You have probably heard of it, but have you eaten it? There are a number of misconceptions, however, about what exactly Wagyu beef is, and perhaps more importantly, how to prepare it.
The restaurant industry has long embraced technology, from relying on POS systems and restocking platforms to leveraging Yelp reviews and social media. Now it is beginning to capitalize on the rise of the gig economy, but not without some challenges.
For those living gluten-free, dining out can be a challenge and potential source of anxiety. While many restaurants have gluten-free (GF) offerings, ensuring that procedures are followed to avoid cross-contamination and that all ingredients used are truly safe is a paramount concern for GF diners, and being able to answer questions in a straightforward and accurate way needs to be part of wait staff training.
Restaurant permits and licenses are not the motivating reason to get into the industry. But if you want to bring your cuisine, your crafted cocktail or beer menu, your unique take on hospitality into the world, you’re going to need the right permits.
Restaurants today are searching for effective and innovative approaches to build a strong and dependable loyalty base. However between low consumer adoption and the financial challenges these programs can present, there is a significant opportunity to make these programs more effective.