Published October 5, 2015
Restaurant owners can use more sophisticated methods than ever before to determine their labor needs and maximize the potential of their staff. Anthony Lye, the CEO of Hotschedules, recommends that restaurants collect data on their busyness in 15-minute increments. This allows owners to schedule the exact number of workers needed at any given time, and save money. Lye also recommends asking servers what they do best and placing them in roles where they will excel.
Read the full article here: 5 ways restaurants can better leverage their teams
Link: http://restaurant-hospitality.com/management-tips/5-ways-restaurants-can-better-leverage-their-teams
Published October 5, 2015
Restaurant Hospitality posted a great interview with three chefs/owners of “Chef-casual” restaurants who discussed the appeal and challenge of running a restaurant in this new market segment. Chef-casual is a new take on fast-casual dining that uses menus and concepts created by well-known fine dining chefs but serves food at a much lower price point than the chefs’ flagship establishments.
In the interview, the chefs talk about what drove them to create their fast-casual concepts. Dallas-based restaurateur Tim Byres noted that he wanted to create a more hospitality-focused vibe, and tried to emulate nostalgic memories of old fast food places. Chef Ken Rathburn talked about celebrating the local foods he grew up with. The chefs noted that they try to keep up the quality of cooking at their casual restaurants despite the lower price point.
Chef-focused casual restaurants are definitely popular right now, but the trend is so new that it is hard to say how the concept will fare in the future. Hopefully, chefs will be able to serve a high enough volume to remain profitable without sacrificing food quality.
Read the full article here: Why the chef-casual segment is so appealing
Link: http://restaurant-hospitality.com/new-restaurant-concepts/why-chef-casual-segment-so-appealing?page=1
Published October 5, 2015
Beer cocktails are quickly becoming more well-known in America’s bar scene. They’ve been a fixture for years in other places, and American drinkers are finally beginning to appreciate the refreshment and depth of flavor a good beer cocktail can give. This article from Shiftgig has a list of classic beer cocktails like the Modelo 75 and the Dirty Saylor that bartenders can use to expand their repertoire and earn more tips on slow nights.
Read the full article here: How To Especially Increase Your Tips With Beer Cocktails
Link: http://www.shiftgig.com/articles/how-especially-increase-your-tips-beer-cocktails
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