Given the fluctuations in food costs and slim restaurant margins, taking price on menus is sometimes necessary. And the faster you do it, the bigger the impact to your bottom line.The U.S. Department of Agriculture reports that beef has risen roughly 30 percent since 2004 to record highs today.
Workplace injuries can be devastating for full-service restaurants and other small businesses. In fact, a recent survey by EMPLOYERS found that 35 percent of small businesses cite workplace safety as one of the top risks that concerns them.
"Don't be afraid to give your best to what seemingly are small jobs. Every time you conquer one it makes you that much stronger. If you do the little jobs well, the big ones will tend to take care of themselves.
Great restaurant menus are as different as the people who create them, but they all have one thing in common—they’re designed to sell.Your menu is the one item that every single guest touches, every single time they visit you.
Many restaurants know the score. Miss a customer’s call to book a table for the evening and he might just dial the next number on his list and spend his money elsewhere.For full-service restaurants, the best service is expected.
Accounting standards in the United States continue to be overly complex and costly to comply with; they are often specifically geared to address the risks and needs of public companies. This has been the feedback provided by many private companies, including those in the restaurant industry, for the past few years.
Set inside the Andalusian architecture of the Hyatt Huntington Beach's newest restaurant and gastropub Watertable are two wine bottle displays that mean more than their sleek aesthetic traits. The system is the WineEmotion wine dispenser with automated serving and preservation features.
We were frustrated, disappointed, and annoyed. How could this happen? Aren’t there laws protecting us against this? It happened one sunny Mother’s Day afternoon…We pulled into the parking lot of a restaurant we had been dying to try because friends had been raving about the menu.
Restaurants are the No. 1 topic when it comes to local search results—above other categories such as finance, auto parts, medical information, and real estate. Furthermore, according to Nielson, 95 percent of smartphone users search for restaurants, and those local searches drive foot traffic locally.
Full-service restaurants are very different from quick-service restaurants and fast-casual establishments. Full-service restaurants must make a larger commitment to customer service, cleanliness, and providing quality food and beverages.
If you’re like many restaurants in the U.S., you see a significant boost in sales during the summer months. All of those customers mean you’ll need extra serving staff to make sure you’re creating great experiences when you’re at your busiest.
The Department of Justice estimates that 18 percent of the population has some sort of disability. This number obviously reflects a significant percentage of restaurants’ clientele, as well as their employees and potential employees.
Every year, restaurants spend tens of thousands of dollars on “shotgun marketing” in the form of print, broadcast, and online ads while inadvertently neglecting what is often their most powerful form of marketing: their own wait staffs! The bottom line: restaurants could greatly benefit from less “advertising” and more “marketing”—specifically, internal marketing.
With more Americans taking an interest in wine and ordering more of it in restaurants, getting the most out of your restaurant’s wine sales is a no-brainer. One of the best ways to take advantage of this trend is to create your restaurant’s own private-label wines.
Do you remember what opening your first restaurant felt like? It was the dream that consumed your mind for as long as you can remember, and it came true. You can still remember the thrill as every single detail of the experience you designed in your head came to life.