Food safety training and certification solutions
Even though the goal of technology is to make our lives easier, when certain functionalities have glitches, technology can actually backfire on us. For example, tablets used at a number of restaurants for ordering and paying appear to have glitches in the system that leave employees with incorrect tip amounts. This post from Shiftgig has all the details.
Read the full article here: “Order-at-the-Table” Tablets Are Shorting Servers Their Tips
Food is no longer just a source of energy for people to get through the day, but rather a way to express various aspects of our personalities and the intricacies of our life choices. This post from Nation’s Restaurant News explains how the way we think about food has shifted, and how it’s become an increasingly important aspect of society and many people’s personal lives. For example, whether people actually have food allergies like gluten intolerance or not, the preference for avoiding certain types of foods or sticking to particularly rigorous diets has become a popular way for people to identify themselves. Additionally, being an adventurous eater and knowing about formerly obscure ingredients, dishes or cuisines is now seen among many as a form of social currency and a way to one-up peers. Rather than just eating food for fuel, it’s become trendy to know about all the intricacies of flavors and ingredients. Furthermore, there is an aspect of social responsibility present in food and dining culture that was not a priority before. Diners are beginning to demand transparency about where their ingredients come from more and more, and place a higher importance on locally sourced, organic ingredients. For more on this shifting mindset about food, continue reading.
Read the full article here: Beyond Fuel: Modern Eating Linked to Identity, Community
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Managing an airport bar or restaurant isn’t always the easiest job with so many customers coming and going and no real way to promote loyalty among most of them. But just because your customers are on the move doesn’t mean you can’t get them to sit an stay awhile. This post from Buzztime provides some tips for enticing hurrying airplane passengers to choose your restaurant during their layover.
Read the full article here: Wining and Dining During a Layover: How to Improve Airport Locations
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Just because Americans are obsessed with getting their daily caffeine fix in doesn’t mean that every coffeeshop that opens up will be successful. There are certain elements that need to be prioritized with any new foodservice establishment, and specific qualities that need to be attained by cafes big or small. This post from FoodService.com outlines some of the key traits of the best coffeehouses.
Read the full article here: The Five Can’t-Miss Traits of a Successful Coffee Shop
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Taking the leap and adopting new technologies for your restaurant can seem overwhelming, and, quite frankly, like a real pain. You don’t want to make anything more complicated or time-consuming for your customers as you switch over to a new system, especially these days when customers value their time more than ever before and a few extra seconds can make or break their experience. But switching over to cloud technologies is actually much simpler than it sounds, and will make your customers lives even easier than before. This post from Nation’s Restaurant News shares a few reasons why you should go ahead and make the switch to the cloud to improve your restaurant in the long run.
One main reason to transition to cloud technologies is that it will help you keep accurate reports of sales and other transactions. You can also view your reports and analyze them in real-time, so you can make important buying or other business decisions proactively, rather than reactively and miss out on opportunities. The security available with cloud technologies is also much higher than with most traditional POS systems. For even more benefits to transitioning over to the cloud, continue reading.
Read the full article here: How Cloud-Based Services Will Benefit Your Restaurant
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It seems that the more casual the world environment, the more casual the management style superiors tend to have. But is that always the right answer? This post from Food Service Director delves into whether that management technique is the most effective, and finds that even in casual dining environments like QSRs and fast casuals, there does have to be some structure and discipline involved in managing your employees.
Read the full article here: How to Manage Employees In a Casual Environment
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A huge and undeniable part of running any business, but especially a restaurant, is to make money. You have to turn a profit to pay your employees, continue to buy food products from your supplier, and keep people coming back to your restaurant. But there’s something to be said for establishing a charitable giving program that helps put some of that money back into the community, or otherwise help those less fortunate than you and the rest of your company. And, as this post from QSR Web points out, giving to less fortunate members of your local community via fundraising or other charitable organizations can actually have a positive effect on your bottom line, too.
Having a charitable giving program is not only an excellent way to give back to the community surrounding your restaurant, but it also helps to establish your business as a reputable brand. Consumers tend to trust brands that aren’t *only* about making money, but that keep the bigger picture in mind, especially through giving. Finding a local or national charity that makes sense with your restaurant’s mission and vision can be a great way to become a more well-rounded part of the local business community. For more tips on charitable giving, keep reading.
Read the full article here: Why Giving Back Should Be Part of Your Business Strategy
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Most people (rightfully) assume that “beer” and “cocktails” should be given two separate menus in any given bar program. But the fact is, many bartenders have bravely (or foolishly, depending on how you look at it) combined the two to make beer cocktails. This post from Shiftgig rounds up some of the most surprisingly tasty options, and some that should never have seen the light of day.
Read the full article here: Beer Cocktails: The Good, The Bad, and The Downright Disgusting
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They say all press is good press, but what if the “press” you’re dealing with is actually in the form of a disappointed customer leaving a scathing online review about your food or service? According to this post from Restaurant Hospitality, the way you deal with your online reviews, whether they’re negative or positive, could have a bigger effect on your bottom line than you realize.
Read the full article here: How You Handle Online Reviews Could Make or Lose You Money
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Americans are pretty obsessed with coffee, but the caffeine craze is becoming so much more than just getting a fix with a morning cup of joe. These days, coffee is increasingly making its way into cocktails and other beverage concoctions for a different kind of buzz. This post from Buzztime has some ideas and tips for incorporating caffeine into your own bar program.
Read the full article here: The Coffee Cocktail: How to Incorporate Caffeine Into Your Drink List
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