Editor’s note: This is the latest monthly column with Rom Krupp, the founder and CEO of Marketing Vitals, an analytics software helping restaurants of all shapes and sizes. You can read his column on Twin Peaks here, Abuelo's here, Kenny's Restaurant Group here, Sonny’s BBQ here, Boston's here, and Hopdoddy Burger Bar here.
Restaurant operators and managers had a lot thrown at them last year. New and expanded labor legislation in big cities and across entire states have complicated compliance for some businesses and sowed uncertainty among others.
While you might be thinking about an opportunity to implement a mobile loyalty or ordering solution into your business, you are probably trying to find answers to the most worrying questions. Like, if it is possible to somehow include Baby Boomers you have among your customers into the segment to promote your mobile app to.
Online reviews are an important part of any business today. However, compared to other industries, restaurants lead the way when it comes to how online reviews affect customer decision making. In fact, 60 percent of people read reviews before choosing a restaurant or café, compared to 40 percent for hotels and B&Bs, and 33 percent for healthcare professionals.
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.