Editor’s note: Top Ops is a monthly column that grapples with the prominent operational quandaries facing restaurateurs in the 21st century—employee retention, the rise of off-premise, etc.—and explores how top brands are employing innovative mobile and third-party solutions to tackle them.
In the restaurant industry, growing a business must go hand-in-hand with scaling sustainability. Most restaurants face a slim, 3 to 5 percent average profit margin, but sustainability efforts can lead to impactful cost savings that improve the bottom line.
During the hot, summer months, going out and enjoying a nice meal with friends and family can be a relaxing experience. Just as guests pour into your restaurant to escape the blazing heat, other undesirable visitors, such as pests, do the same.
We’ve all been to restaurants where we sit down at a table or booth and notice there is something in dire need of a repair. It could be a ripped or cracked vinyl seat. Perhaps tables and counters showing damage with chipping or scratches.
Restaurant owners and operators should expect face-to-face inquiries about their marketing and promotional relationships with producers and distributors from the U.S. Department of Treasury’s Alcohol and Tobacco Tax and Trade Bureau (TTB).
Today’s consumers want what they want, when they want it, and they don’t want to spend much time figuring out how to get it. That trend is driving what’s called omnichannel, a concept that has retailers obsessed.
It is the nightmare scenario: the breakfast crowd has left and the lunch crowd has yet to come. The fryers and grills are running. The staff is standing idle. Time is money and right now, both are going wasted.
Traditionally, the manager log has been thought of as a diary of sorts, where the manager on duty records the goings on during their shift to keep the rest of management in the know; the good, the bad, and the ugly of it.
As a restaurant owner, you have a lot of plates to juggle. One of the biggest plates in the mix is your payment processing capabilities. You may just have become a new owner or maybe you’re looking for a new processor for your established business.
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.