Published November 11, 2015
Restaurants give an incalculable amount of food to charitable organizations every year. The National Restaurant Association’s restaurant Neighbor Awards honor a select few of the thousands of food service businesses that contribute food to those in need. It’s not just food, either. Many restaurateurs give money and supplies to causes that have a personal resonance for them. One heartwarming example: the firefighter brothers who founded Firehouse Subs have helped raise $15 million worth of lifesaving equipment for public safety workers across the U.S.
Read the full article here: Celebrating the Power of Philanthropy
Published November 11, 2015
As limited-service and quick service restaurants look to expand their operations to tap into alternative revenue streams, more and more are finding corporate catering to be an appealing option. Many people who eat at quick service restaurants in their personal lives are looking for food service solutions for corporate events, and would be open to having the same company that serves their morning coffee or lunch break burger serve food at events.
Corporate catering is undeniably an area of opportunity, but it is also tricky to pull off. The main danger that new entrants to the catering business face is mixing up their restaurant service and catering operations. The best course of action is to treat catering as a separate business with its own set of challenges, and dedicate a separate ordering system, leadership team, and delivery network for catering services.
Restaurants also need to consider whether their food options for catering need to be tweaked from the restaurant versions. Some foods that are popular at restaurants may not trade well for catering purposes. Companies need to look past dollar signs and honestly decide whether they can deliver on food quality in the catered environment.
Read the full article here: Catering to the Corporate Crowd
Published November 11, 2015
Shiftgig has a list of helpful tips for bartenders who are dissatisfied with the amount of tips they receive. To encourage healthy gratuities, bartenders need to demonstrate knowledge about the product they serve and be confident about what they recommend. This will allow them to upsell, which in turn will encourage customers to leave larger tips. Also, putting forward a confident, knowledgable image will create customer trust, ensuring repeat business.
Read the full article here: 4 Critical Ingredients to Maximizing Your Tips
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