After witnessing the catastrophic effects of Hurricanes Irma and Harvey, there’s a good chance you are thinking “What if a natural disaster disrupted my restaurant operations?”Certainly no corner of the United States is spared from natural disaster, including tornadoes, earthquakes, or wildfires.
Restaurants are often hectic, fast-paced places with lots of kitchen activity and chaos. In the midst of a busy shift, employees might take occasional “short cuts,” like not walking across the kitchen to use the designated hand-washing sink or using the same knife and board to chop peanuts and then prep a salad.
Whether you’re opening your first full-service restaurant, your second, or your 50th, it’s important to understand what to look out for when choosing a new restaurant location. For seasoned restaurateurs, you may have a successful location where you are but how much of that success is inadvertently down to accidental—or purposeful—restaurant location choice? The answer may be it has everything to do with it.
All it takes is a touch of sunshine, some funky decor, and a beautifully presented dish, and you’ve got yourself an image that will make mouths water and imaginations swoon. But do you have the audience? In the history of dining, word of mouth has always been the best way to fill seats.
Back in the 90s, the restaurant experience was completely different from what it is today. From finding a restaurant to dining, everything took more time, more patience, and more effort.To find a restaurant, you would have first had to rely on word of mouth, the Yellow Pages, or just stumble upon it by sheer luck.
According to National Restaurant Association (NRA), food and beverage sales in U.S. full-service restaurants has increased by over 40 percent since 2009. And as of 2016, food and beverage sales are at $259.
Back in July, Visa announced a challenge incentivizing independent restaurants to go cashless. For business owners, the announcement is one of many recent developments adding to why the cashless trend shouldn’t be ignored.
Technology rocks—except when it’s Friday night, your point-of-service system is down for the count, and the only thing simmering in your restaurant is your impatient guests.Sounds like a nightmare, right? It is.
Improving profitability is one of the first steps to expanding and growing a restaurant. After all, if more of each sales dollar falls straight to your bottom line, you will have more resources available to increase capacity or try different strategies.
Point-of-sale (software) serves as the foundation for any restaurant business. It not only allows a business to securely accept customer payments, it also keeps the flow of the restaurant or food establishment moving forward.
How much insurance does my business really need? What types of insurance do I need? What insurance can I get away without having? What is the bare minimum I can get away with for insurance? These are all very common question that insurance agents get asked when either a new business owner is looking to buy insurance coverage for the first time or a seasoned business owner is looking to renew their coverage.
There are many factors to consider when creating a great dining experience, but what are those that matter most to your guests? According to research conducted by Mintel, cleanliness ranks at the top of the list.
Turnover among hourly workers is high. According to Forbes, the industry average of turnover for hourly workers is 107 percent. That means, on average, every hourly job turns once a year—and then some.
The vegans are coming. You probably have heard of them—your coworker’s niece, a friend’s son, maybe even your next door neighbor. The number of Americans who identify as vegan increased from 1 percent in 2014 to 6 percent in 2017.