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.
Do you think you know your customers? Think again. There’s more and more information available to savvy restaurateurs who want to find out everything they can about their guests in order to make more informed decisions about everything from what to put on the menu to how to staff locations.
Handling sexual harassment claims can be overwhelming and terrifying for every business—from small restaurants to HR professional’s at large food and alcohol industry corporations, but it shouldn’t be.
Some types of businesses can legitimately quibble over whether they need a great website as opposed to a good one. But if you’re in the restaurant business, there’s no argument—you need a great website.
When does a server stop being a server? According to the Department of Labor’s enforcement handbook, when servers spend more than 20 percent of their time on non-tip generating activities. Relying on that interpretation, courts have held that employers lose the benefit of the tip credit provision when servers spend in excess of 20 percent of their time on such activities.
Restaurant owners spend more time online in their establishment than they think. Between doing business over email, managing a website, or even offering online ordering and delivery services, managers and owners work online more than they realize.
According to the Occupational Safety and Health Administration (OSHA), employers must create a safe working environment. However, employees have a critical part to play in ensuring safety in the workplace.
Whether you are a franchisor or franchisee, you want each of your restaurant locations and its employees to make more money. Challenges being placed on already thin margins make it difficult to keep up with the increased demands from labor, food costs, rent, and more.
The upcoming holiday season is expected to bring healthier restaurant sales due to rising disposable personal incomes and high U.S. consumer confidence. Many restaurant owners and managers may need to recruit additional employees to keep up with the anticipated demand.
By now you’ve heard how important social media is to your restaurant. You’ve probably created social media accounts and have attempted to create a strategy around them. Is it successful? What does it mean to be successful on social media? Focus on what matters to your restaurant.
The holidays are fast approaching. Few times are more important for restaurant owners and managers. The holidays season can not only help make your financial year a huge success, but it’s also a prime opportunity to gain new customers who will return year-round.
Millions of wage garnishments are issued every year, meaning most employers have probably processed one or two wage garnishments. If you haven’t dealt with payroll garnishments before, they can be confusing.
Variety is the spice of life—and the restaurant industry. Customers have come to expect fresh, seasonal, exciting options and menus that regularly change. While it’s important to have vision and introduce new flavors, this can negatively affect the kitchen staff and create tension in the back of the house.
Have you ever been to the Crater of Diamonds State Park in Murfreesboro, Arkansas? It is the only public diamond mine in the world and offers a one-of-a-kind adventure—the opportunity to hunt for real diamonds and to keep any you find.