A term like "restaurant data" can mean many different things. Restaurants, regardless of segment, generate untold amounts of data every single hour they're running. As an operator, understanding the types of technology to use to track your data might seem like a full-time responsibility, especially when your restaurant is full-service.
The best restaurateurs are good at the details: they pay attention to what ingredients go into the food, how each dish is plated and served, how much liquor is sold, and how quickly the tables turn.They need to train that same laser focus on a critical piece of paper that can spell the difference between big profits and big headaches: the lease.
Chili’s was recently inaugurated into a long list of companies that no business wants to be a part of—those that have experienced a data breach. It feels like every day another company is in the news with a breach, grabbing headlines of newspapers, and trending on social media.
As foodservice companies continue to find new markets to operate in, foreign reporting for tax purposes has grown in complexity due to an increased level of scrutiny in the last several years.U.S.-based foodservice companies with foreign subsidiaries use Form 5471 to report activity abroad on its U.
If there is one thing that doesn’t change, it’s the fact that your food prices keep going up. Sure, there are some commodities that may drop in price due to seasonality, but if you look at the prices over the entire year, odds are they ALL have gone up, year-over-year.
What's the worst part of a night out drinking with friends, family or colleagues? For most, the dreaded hangover. And while approximately 25–30 percent of consumers report to have “never been hungover,” a 2015 medical study suggests that is simply not true.
Custom features within any restaurant space can become a brand trademark used to spark interest, entice guests and create brand recognition. Restaurant operators rely on their designers, and the partnerships they bring to the table, to create a successful finished product.
The sea level is rising and so are food prices in America.According to The National Restaurant Association, the 1 million-plus restaurants in The United States generated roughly $799 billion in sales last year, generating industry wide anticipation for yet another strong year in 2018.
The demand for convenience and personalization is greater than ever and it's changing the way guests interact with every single restaurant. There is a clear transition from at-counter mobile payments to mobile-initiated orders.
An off-premise dining strategy is crucial to a modern restaurant's success. Multiple studies continually prove that as these options increase, more and more guests will order their food from an off-premise location for delivery or pickup than dine in-house.