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 aren’t many restaurants on the planet that would trade an appetizer for an emoji. Welcome to just another afternoon at TGI Fridays.Caroline Masullo, the vice president of digital and e-commerce at the 500-plus-unit chain, says it wasn’t that long ago when the brand decided to take a helicopter look at its ROI.
Another former Brinker executive has joined Applebee’s turnaround efforts. The DineEquity chain announced Tuesday that Stephen Bulgarelli, who spent the past five years as vice president of food and beverage at Chili’s, assumed the chief culinary officer role to head the culinary team at Applebee’s nearly 2,000-unit system.
New York City is doing something it isn’t exactly known for: Slowing down. The Big Apple reached an agreement with the U.S. Food and Drug Administration regarding the impending enforcement of the controversial menu-labeling law.
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.
Chef Kathy Casey worked with the Alaska Seafood Marketing Institute to develop this Alaska Crab Surimi Poké bowl recipe. It features a delicious dressing and a variety of flavor options and toppings that can be mixed and matched.
Buffalo Wild Wings isn’t going to get caught with its gloves down this time around.The chicken wing chain plans to air Saturday’s blockbuster boxing match between Conor McGregor and Floyd Mayweather at nearly half of its 1,250 or so restaurants, according to a report from Bloomberg.
At Tony Roma’s flagship location on humming International Drive in Orlando, Florida, some of the booths were tearing apart. Aging wall art hung in cramped, carpeted rooms. It was dark like your grandfather’s steakhouse.
Chef Tom Colicchio, the outspoken “Top Chef” judge, spent between $50,000–$100,000 to change the name of his latest Manhattan restaurant, Fowler & Wells, when the sordid reality of its backstory came to light.
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.
They say necessity is the mother of invention—at least it is for one chef. The Royal Sonesta Boston Hotel in Cambridge, Massachusetts, was short a food and beverage manager and needed someone who thoroughly understood the property’s menus and could also engage with diners.
It wouldn’t be misguided to call Quaker Steak & Lube a cult brand. For more than 40 years, American diners have turned their cars and bikes into the buzzing green restaurant, expecting to see classic rides, a vibrant atmosphere, and plenty of wings on display.