Commercial landlords renting a restaurant space should know that every restaurant lease is unique. There is a balance to be struck between the square feet, the amenities, and the restaurant’s ability to cover rent with their revenue. For the landlord, bringing in a restaurant lease can be extremely lucrative, but it’s also a risk to […]
How Landlords Can Protect Restaurant Rent Revenue Read More »
Imagine this: It’s a vibrant Friday night, and some friends have decided to go out and unwind. Half the squad wants to get pizza from Danny’s while the rest is obsessing over shrimp tacos from Shakes. Queue the 30-minute frustrating debate or possibly not, because they can opt for a food hall experience instead. A
The Key To Developing A Thriving Food Hall Concept Read More »
By January 2020 the restaurant business was getting crowded and hyper-competitive. Since about 2009, on the heels of the worst recession in most people’s memory, restaurants around the country struggled and failed. Panera Bread, Chili’s, Cheesecake Factory, Seasons 52, and Red Lobster were suspiciously still standing while higher quality mom-n-pop concepts were crushed to dust by the downturn. The sub-prime mortgage business disgusted the public.
Can You Afford Consulting? Read More »
“Official” direction regarding how restaurants should – or are allowed – to handle COVID-19, changes by the hour. Takeout only, limited hours, limited dining-in configurations, disposables only, close for business, limited menus, shift to delivery model, make hand sanitizer instead, etc. – it’s tough to get any momentum when the message changes…and we know everyone
Coronavirus / COVID-19 – Advice for Restaurant Owners Read More »
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 »
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 »
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 »
Rules for being a successful restaurant manager, now there’s a big topic. Most people would probably list things like, control your costs, complete your daily checklists immediately, and balance the money at the end of the night. Those are all tasks. I believe being a successful restaurant manager is often more about how you are
The Seven Golden Rules of Restaurant Management Read More »
