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Restaurants are spending more money on new technologies and replacing outdated equipment.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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Published December 3, 2014
Looking to climb further up the restaurant business ladder? Restaurant management is challenging work with long hours, but these tips can put you on the path to success.
Knowing the job is important, and that means every aspect of the job from the strengths and weaknesses of the staff to how much money is spent on table wares. Know your consumers and the familiar faces of repeat customers.
Work your way up and continue to build on your knowledge. Understand how everything works together to create a strong business. Master small things before taking on bigger challenges.
It’s demanding work and you may find yourself ready to jump ship, but if you stay committed to your goals success isn’t out of reach.
Read the full article here: Tips To Grow Your Restaurant Manager Career
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Published December 3, 2014
As the minimum wage increases, the idea of whether or not to continue to tip waitstaff is a subject that’s getting a lot of attention.
Some people are suggesting customers should cease tipping completely, forcing servers out of their jobs. This would supposedly lead to restaurant closure and eventually a reform of the system, but that’s not realistic. It’s actually pretty horrible.
Serving is a real job, and everyone working in food service is paying bills and trying to survive like everyone else. Tips are a necessary boost to the minimum wages still at play in many restaurants, and forcing a server to leave his/her livelihood is just cruel.
Minimum wage is on the rise in some states and will likely continue, but tipping for good service should also continue to be standard. It’s easy to forget how luxurious it is to have other human beings wait on your every need when it has become such a large part of our culture.
This kind of service used to be reserved for kings.
Read the full article here: Here’s Why You Should Continue to Tip
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Published December 3, 2014
No Kid Hungry, Share Our Strength’s movement to provide healthy food to needy kids, recently received a huge donation from diner giant Denny’s.
September was No Kid Hungry’s restaurant fundraising month, and Denny’s is an annual participant. This year Denny’s began its campaign two weeks earlier and let it run two weeks later than other restaurants.
Fundraising was done through the sale of coupons and T-shirts, as well as online donations.
Read the full article here: Denny’s Donates Nearly $1 Million to No Kid Hungry
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Published December 2, 2014
Trying to please everyone with a large menu may have the opposite effect.
Large menus can cause a variety of problems for everyone from the consumer to the cook, and eventually for the business owner. Having a broad menu may mean inevitable failure.
There’s a reason the most successful restaurants have smaller, specialized menus. The idea of “less is more” applies to most business models. When you focus on a smaller menu, you can perfect the quality, and that’s what’s going to keep the customers coming.
Read the full article here: Less is More on Restaurant Menus
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Published December 2, 2014
Ever wish you had a punching bag in the kitchen so you could pound out your frustrations between tables?
Restaurant professionals have to put up with a lot on a daily basis. Customers are annoying and demanding.
“My beer isn’t cold enough.”
“Can you charge my phone?”
“I ate all my food but I’m not paying for it.”
“Can I get your number?”
It’s obvious Smith and Forge understand what it’s like to work in restaurant customer service – their new cider commercial is great. Maybe a kitchen punching bag would boost waitstaff morale your restaurant!
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Published December 2, 2014
With President Obama’s recent executive order on immigration policy, approximately 5 million illegal immigrants are protected from deportation.
The illegal immigrants allowed to stay must have been in the country more than 5 years, pay taxes, and pass a criminal background check.
The restaurant industry will be impacted by immigration reform as it employs 1.4 million “foreign-borns,” both legal and illegal. It is estimated that 20% of cooks and 28% of dishwashers are illegal immigrants.
Restaurant organizations are still concerned that Obama’s plan may have a negative impact on lasting reform, though the president acknowledges a permanent legislative solution needs to happen.
Read the full article here: Restaurant organizations apprehensive about Obama’s executive action on immigration
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Published December 1, 2014
There are several great reasons to trademark your brand.
First, it greatly reduces confusion for potential customers. Once you trademark your name, no one else can use it, allowing customers to locate you easily. That also means no one else can force you to re-brand if they register a similar name before you do. Also if you’re looking to expand, registering a trademark is a necessity.
You can trademark the business’s name, the name of a favorite menu item, a slogan, or a logo. Make sure it stands out from the crowd, and as long as it’s not too similar to another trademarked name you’re good to go!
Read the full article here: Restaurant Marketing: Doing What It Takes To Protect Your Brand
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