Published December 4, 2014
Sustainability is a rising trend in food service, and forward-thinking restaurants are leading the way.
Providing eco-friendly options demonstrates a concern for both human and environmental health. A survey via Packaged Facts revealed woman, young adults, families, and people with higher income are more receptive to green themes in restaurants.
Educating customers and communicating what your sustainable practices are and why you’re doing them is important. You can attract more consumers with savvy marketing techniques utilizing current technology and social media to get the word out.
Read the full article here: Report: Sustainability is a Mainstream Issue for Restaurants
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Published December 4, 2014
Planning a shift schedule can be a high point of stress for even the most seasoned restaurant professional. Employees want to spend time with their families, and that can create understaffed, stressful days for everyone involved. Emotions run high, and that can get ugly.
Relax and take a few deep breaths. There are a few things you can do to make sure your restaurant runs smoothly through the holidays.
Make sure your employees understand they are important members of the team, and if they don’t show up it hurts everyone. Don’t overwork your most reliable staff – grumpy employees make for dissatisfied customers.
Don’t assume everyone wants time off – there may be some staff members eager to increase their hours. Also be careful not to overstaff unnecessarily which could affect profits.
Most importantly, be kind and understanding when your employees express their needs. Treat them how you would want to be treated, and don’t forget to celebrate a job well done.
Consider making a scheduling game-plan with these tips. Your staff and customers will be happier for it, and it will give you the peace of mind you need to enjoy the holiday season.
Read the full article here: 8 tips for heading off holiday scheduling stress
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Published December 4, 2014
A recent study by AlixPartners revealed that more people are dining out, but increasing costs are a concern.
Restaurants are spending more money on new technologies and replacing outdated equipment. Increased labor costs driven by the minimum wage increase are also a potential problem. While some food expenses are down, other staples have increased dramatically (the cost of beef has risen 39%).
The consumer survey showed customers are seeking fast service and ready-to-eat meals. Fewer customers are using coupons, and most consider healthy options when choosing a restaurant, with concerns over menu variety and the display of nutritional info.
Read the full article here: Consumer confidence grows, but costs pressure profits
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