Published February 24, 2015
A nightclub is different from other restaurant venues in one major way – atmosphere. Customers come to a nightclub for the experience, so when hiring nightclub staff you have to be particular. This article from Shiftgig has some great tips on how to hire the right person for your nightclub.
If someone is applying to work at a nightclub it’s implied they’re a night person and enjoy being up late, but this is an important part of the job and should be emphasized. They should also understand that they will be working, not partying along with the guests. Nightclubs are full of energy, and your new hire should be as well.
You also want someone who can keep a cool head in a heated situation. Crazy things can happen at a nightclub and they should be prepared to handle anything that comes up.
Read the full article here: 5 Things to Look for When Hiring for Your Nightclub
[sc:mbtc]
Published February 23, 2015
The December holiday season is over, but the party season is still in full swing! When the economy took a nose dive between 2009 and 2012, restaurants saw far fewer private parties and events, but numbers increased in 2013 and last year. It’s likely that restaurants will see even more parties this year.
This article at Restaurant News has the numbers and graphs that show increases in not only the number of events, but also the average price of an event and what people are spending at them.
Read the full article here: The Party In Full Swing For Restaurants
[sc:mbta]
Published February 23, 2015
Consumers have more adventurous palates these days. With a movement away from processed foods and a focus on farm fresh flavors, bitter vegetables such as cauliflower, Brussels sprouts, collards, and especially kale are trending strongly this year.
When including bitter tastes in menu items, the flavors of the meal need to balance out.
Read the full article here: A Bitter Victory
[sc:mbta]
Published February 23, 2015
March is right around the corner! Do you have your March marketing strategy planned yet? While many bars and restaurants do something big for St. Patrick’s Day with funky green beer or special Irish-themed menu items, there are all kinds of fun holidays and commemoration days to choose from that you can use to your marketing advantage.
This article at Restaurant News lists every special day in March you can imagine, including many most of us have never heard of. If your restaurant features pasta, how about advertising some specials for March 11th? That’s National “Eat Your Noodles” Day. Offer an out-of-this-world deal for March 20th – Alien Abduction Day. Treat your staff extra nice on the 6th for Employee Appreciation Day!
The article also features foods that have special days associated with them, as well as ideas for community involvement. No matter what kind of food service establishment you manage there’s bound to be a holiday in March you can feature in your marketing plan.
Read the full article here: Restaurant Marketing Ideas for March
[sc:mbtc]
Published February 20, 2015
A San Francisco restaurant is implementing a new system that will eliminate the server position – drone delivery. Made by Infinium Robotics, the drones are filling a space left by a labor shortage in the industry.
The drones will be able to carry up to 4 pounds of food, and fly along a pathway of sensors controlled by a computer program. The drones will allow human workers to put more effort into food quality and presentation.
Read the full article here: Drone Servers Are Coming for Your Job
[sc:mbta]
Published February 20, 2015
There’s a plethora of job interview advice articles on the web, but not many of them are geared directly toward food service, or specifically chefs. This post at Shiftgig has some great advice on how to interview for a chef position.
Being prepared is very important, and that means bringing in printed copies of your resume and leaving your kitchen clothes in the car just in case they have you cook. Dress nicely and present yourself professionally.
It’s not necessary to bring photos of dishes you’ve cooked unless you’ve been asked to provide examples. Also, don’t say anything bad about any other cooks or restaurants you’ve worked for in the past – it reflects poorly on you.
For these and more tips, read the full article here: How to Prepare for a Chef Interview
[sc:mbtc]
Published February 20, 2015
Seafood and fish are making waves this week on several fast food menus including Del Taco, Burger King, Wendy’s, and Quiznos.
Offerings like Burger King’s Spicy Big Fish Sandwich offer a new twist on old favorites, while Quiznos is introducing lobster for a limited time with a Lobster & Seafood Salad and Sub as well as Lobster Mac & Cheese.
Read the full article here: On the Menu: Seafood makes a splash
[sc:mbta]
Published February 19, 2015
Facebook has changed some of its policies, and that has some small businesses annoyed. You used to be able to promote your business by engaging with customers and encouraging them to like and follow your page, but now Facebook filters promotional posts and requires you to pay for ads, just like in paper media.
Marketing strategy has to change in order to effectively reach customers online. Having a good website is probably the most important marketing tool.
Read the full article here: Small businesses don’t ‘like’ the new Facebook
[sc:mbta]
Published February 19, 2015
Attracting investors requires hard work and dedication, though it’s a good time to try. Some private equity firms are interested in investing in restaurants, and companies like DineEquity could be on the hunt for acquisition candidates. This article from foodservice.com has some great tips on attracting investors to your brand.
First impressions are very important. Having a clear statement that’s both simple and memorable will get investors interested and wanting to learn more. Your tagline may be effective, but this statement should accurately describe your concept.
You should also have a working knowledge of your competition and your economic moat – your company’s competitive advantages and your ability to maintain them. An investor wants to know what you have that other similar businesses don’t. Play to your strengths, but also don’t be afraid to acknowledge competitor advantages too. Know what your place is in the competitive landscape, and play up your positive public perspective.
Read the full article here: How to Make Your Restaurant’s Brand Appealing to Investors
[sc:mbtc]
Published February 19, 2015
A panini grill could be one of the most versatile pieces of food equipment you have in your kitchen. Sandwich presses are great for making grilled sandwiches, but they can be used to cook a large number of dishes including omelets, hashbrowns, vegetables, meats, and even pizzas and kebabs!
Check out this article at the Back Burner for more ideas!
Read the full article here: You Make What With a Panini Grill?
[sc:mbta]
How to hire the right person for your nightclub
A nightclub is different from other restaurant venues in one major way – atmosphere. Customers come to a nightclub for the experience, so when hiring nightclub staff you have to be particular. This article from Shiftgig has some great tips on how to hire the right person for your nightclub.
If someone is applying to work at a nightclub it’s implied they’re a night person and enjoy being up late, but this is an important part of the job and should be emphasized. They should also understand that they will be working, not partying along with the guests. Nightclubs are full of energy, and your new hire should be as well.
You also want someone who can keep a cool head in a heated situation. Crazy things can happen at a nightclub and they should be prepared to handle anything that comes up.
Read the full article here: 5 Things to Look for When Hiring for Your Nightclub
[sc:mbtc]
Commentary
Comments closed