The holiday hubbub is settling down as Part-Time workers head back to school and holiday parties are in the rearview. Hopefully, your restaurant has fared well and all of your planning to deliver record-setting performance has paid off. But now what? Quarter 1 is notoriously abysmal and there is often a bit of a hangover […]
Restaurant Resolutions in 2020 Read More »
You may feel all alone in an empty dining room but take comfort in the fact that almost every restaurant suffers the September Slump. For the most part no matter how much you promote your business or how big a discount you offer, it really doesn’t drive people through the doors. Last minute vacations, back
7 Restaurateur “Must Do’s” for September Read More »
A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction was, “hey… why do I have to pay for employee benefits…isn’t that the restaurant’s problem?” It got me thinking about the whole idea of cherry-picking line
Restaurant Surcharges – Health Insurance vs. Tips Read More »
If you go to the internet looking for what makes a good employee, every site will tell you basically the same thing. You should hire people who are committed, confident, reliable, positive, hardworking, team oriented and proactive. And it makes sense, who wouldn’t want those people in their business? However, I think we all agree that restaurants are a
6 Out of the Box Qualities that Make Great Restaurant Employees Read More »
I’m sure that you will agree that sandwiches are the greatest human invention of all time. Simply by putting some food in between two pieces of bread you combine seemingly unrelated ingredients into a delicious, handheld, portable meal. Since the birth of the sandwich, clever and hungry people have been experimenting, innovating, and inventing new
Sandwich Trends of the Future Read More »
Anyone who has opened a restaurant or is looking at doing so is faced with the high cost of occupancy. Whether you lease a space or purchase it outright, one way or another, 5% to 10% of your top line sales will go toward paying for rent, taxes, and/or maintenance. It’s inevitable. Skimp on size
8 Reasons Why Small “Cockpit” Kitchens Make You Money Read More »
For restaurants, online brand presence is everything…and so is the food and the service and the cleanliness and the decor and the vibe and let’s not forget about the location. People are eating meals away from home more today than ever before. However as more restaurants open each year, competition for those dollars is fierce.
Restaurant Marketing – Tout Your Value Not Your Brand Read More »
Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full of incredible food in the other? Throw in some good friends and great ambiance, what could be better? With spring now in full bloom, and summer right around the corner, the desire to dine alfresco
5 Things To Consider When Offering Outside Dining Read More »
The obvious motivation for a restaurant to take on delivery service is to build sales. Third party delivery platforms like GrubHub, UberEats and EAT24 are making it possible for restaurants to add delivery that don’t typically offer it. Simultaneously, those services add competitors to the fray as square footage allocated to dining space becomes less
Delivery: Is It Right For Your Restaurant? Read More »
A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and full of lettuces, grains and juices. They came off as hippy food… Moosewood in Ithaca, NY or Greens and Knead Your Bread in San Francisco. Sugar and bread were still “ok” if not staples on those
Healthy Menus Are Here To Stay Read More »
