Restaurants don’t want to spend time and money to update their technology. As a matter of fact, I would go as far as saying they are downright averse to it. Restaurants want to make great food, create amazing experiences for their guests, and make money.
Owning and running a restaurant is no small task. The day-to-day consists of long hours and hard work. Having a firm grasp on the day-to-day details is the key to business success. It is important for restaurant owners to have a strong insight into all areas—staffing, inventory, customer preferences, menus, promotions, and profits—in order to effectively command their business.
Kale. Ramen. Locally sourced ingredients. Craft beer. The restaurant industry is quick to jump on food trends. But when it comes to technology—not so much. Although technology has been impacting and improving our lives for decades, restaurants have been slow to adapt.
Whether it’s at brunch on Sunday or happy hour on Thursday after work, diners aren’t just looking for great food anymore. Instead, they are seeking a great social experience. But that all comes to a screeching halt when the waiter presents the bill, leaving customers to figure out who ate and drank what, how much each item costs, and how to divvy up the tip.
Currently, there are over 5,000 craft breweries in this country, each offering an endless range of annual styles and flavors. Building an interesting craft beer program is not as formulaic as it once was by simply featuring heavier, stronger styles in colder months and lighter and more sessionable brews during the summer.
The notion of servers, bartenders, cleaning staff, counter people, and others sharing tips is nothing new. It’s often a fair practice that will retain quality employees and build rapport amongst team members.
Managing events in the restaurant and hospitality industries isn’t easy. Between balancing incoming leads and outgoing contracts to managing day-of setup and staff communications, event managers must not only be a jack-of-all-trades, but also professional task jugglers.
With 600 million ‘grammers and counting, Instagram is a restaurant marketing platform that simply can’t be ignored. If you think this social media outlet is just a platform for pretty images, think again.
Despite all the major advances in supply chain management and technology in recent years, most restaurants and their suppliers still don’t have a single, unified, real-time view of supply and demand when working together in an extended enterprise.
Anyone who has ever dreamt of opening a restaurant has also fantasized of growing into a mini restaurant empire. Unfortunately for the overwhelming majority of those who try their hand at the restaurant business, a fantasy is exactly how it remains.
Providing a stellar customer experience is the best way to build loyalty amongst customers and encourage those customers to spread the word about your restaurant through the Internet and word of mouth, thereby, getting you more new customers.
The Department of Justice (DOJ) recently reached a settlement against a pizza restaurant franchisee with 31 locations in Florida for $140,000. Why? To answer that question we need to unpack the onboarding process and focus on the Employment Eligibility Verification form (the “Form I-9” or “I-9”).
Food waste has always been an issue in kitchens of all sizes. It is, however, seen a lot more in commercial kitchens where there are high volumes of food. Commercial kitchens have many stations that focus on different types of food, which means different ways of preparing food and ultimately should minimize food waste.
Restaurant owners and operators understand the challenge of keeping a culture of cleanliness in their kitchen. Good routines and habits can be difficult to reinforce, but it’s important as errors in kitchen sanitation can lead to contaminated food and poor, or even failed health inspections.
Over the course of the past few years, the payment landscape in the U.S. has been dramatically shifting in many key ways. Banks are driving the transition to EMV (Europay, MasterCard, Visa), thus shifting the liability off of themselves and on to merchants for transactions on cards that are EMV capable but carried out on non-EMV terminals.