There is nothing new about personal injury claims resulting from fall-down type incidents at full-service restaurants; in fact, such incidents historically make up the largest percentage of claims against restaurants.
For years now, U.S. restaurant goers have experienced a fairly antiquated tipping process: give the server your card, wait for your receipt, then sign and add a tip, if you feel inclined. With the introduction of EMV payment technology and the 2015 liability shift, there were many concerns that restaurants would have to abandon the traditional payment and tipping process in favor of models that are more common in other EMV environments.
Today’s millennial foodies are all about a healthy lifestyle. If you’re looking to grab lunch with a millennial anytime soon, here are some things you need to know:1. Millennials are Not About SacrificeWhile purported to be the healthiest generation yet, millennials believe in “Healthy Indulgence.
Is your Point of Sale up to date? Many restaurateurs are finding themselves forced into paying for expensive new versions of their Point of Sale (POS) operating systems this month, due to MasterCard’s BIN 2 update.
Offering discounts is an age-old marketing tactic used to get people interested in and affiliated with a product, in the hopes that they will return as a loyal customer. We see this across all industries—from retail stores to movies and even in the sharing economy, where companies offer free trials or discounts to bring on new users.
Growing consumer interest in gluten-free dining options has certainly caught the eye of restaurants of all sizes. According to a recent report by Research and Markets, the global gluten-free food market is expected to grow at a CAGR (compound annual growth rate) of 11.
According to the National Restaurant Association, almost half of all adults have worked in the restaurant industry throughout the course of their lives, and 46 percent of restaurant employees say they would one day like to own their restaurant.
You cannot build a building without a blueprint and you cannot run a good restaurant without a business plan. It needs to be a structured sum of all your great ideas and the ways you want to implement them.
Over Ecolab’s many decades of support to the food service industry, we have seen considerable progress in the execution of sanitation and hygiene programs that protect public health. But each new food safety incident or norovirus outbreak and the accompanying headlines remind us that we dare not take our eyes off the ball.
Owning and operating a successful restaurant requires compliance with a myriad of employment laws. Failing to comply with these laws can result in an expensive lesson. There are many employment law myths restaurant owners face in the context of overtime and minimum wage laws that can lead to serious consequences, but there are also steps that restaurant owners and managers can take to avoid those repercussions.
The generosity of patrons is not ordinarily among the litany of concerns that keeps restauranteurs up at night. Over the last decade, however, the division of tips among restaurant employees in Massachusetts has spawned many costly lawsuits for restaurants and other businesses.
We’ve all heard the saying “a penny saved is a penny earned.” But when it comes to energy, the truth is closer to “a penny spent is a penny earned.” Owning and managing a restaurant can mean big spending, so implementing the best energy management strategies is essential for long-term saving.
More and more municipalities around the U.S. are raising the minimum wage: In all, 19 states raised the minimum wage last year, with some of the largest increases in the states of Arizona, Washington, and Massachusetts.
Use less water, switch to LED lights, keep the refrigerator doors closed —green tips like these may seem obvious to restaurant owners, but they are difficult to execute day in and day out, particularly across multiple restaurant locations.