When it comes to the restaurant industry, there is a wide and vast array of many different marketing ideas for you to choose from. However sometimes knowing just what these different marketing ideas are can be difficult. This article offers you the insight and a more in depth look into some restaurant marketing ideas to choose from for October.

Key Takeaways:

• Coming up with fresh restaurant marketing ideas can sometimes be difficult for restaurant owners and operators
• For beverage marketing, October offers Liqueur Day, Frappe Day and Vodka Day.
• Special days for the month include Boss’s Day and Mother-In-Law Day.

“Fortunately, October lays out a tasty selection of food focused days that offer up the right ingredients to help build your restaurant’s marketing menu.”

http://www.restaurantnews.com/restaurant-marketing-ideas-for-october-2016/

When it comes to accounting, a wide and vast array of people know that the end of the month is a very important and critical time associated with accounting. However there are some vital steps that can be taken when it comes to the act of the end of the month accounting. This article offers you the insight and a more in depth look into four vital steps in end of the month accounting.

Key Takeaways:

• Whether you physically count inventory once a month (always a good idea) or rely on your inventory management system, you need to adjust your cost of goods sold depending on the change in inventory.
• While you do not necessarily need to hunt down every single invoice, you should at least talk to your employees or vendors to make sure there are no large invoices that have been missed or not sent into the office.
• Accounting pulls together vast amounts of information to give a business owner/operator insights into the business. Without the proper accounting processes and procedures, the reports generated by the accounting system could be incorrect.

“Accounting pulls together vast amounts of information to give a business owner/operator insights into the business. Without the proper accounting processes and procedures, the reports generated by the accounting system could be incorrect.”

http://restaurant-hospitality.com/finance/4-vital-steps-end-month-accounting

While a smaller piece of the total employee pie than Gen-Xers and millennials, boomers, workers born between 1946 and 1964, still account for almost a fourth of the workforce. Statistics indicate a high rate of commitment to their place of work among boomers, which allied with their generally wider experience base, makes them a valued fourth. Worthwhile strategies to keep this group coming back to work for as long as possible can include offering more flexible hours, the ability to work from home, further training for those with non-transferable skills and accommodations, where possible, for disabilities.

Key Takeaways:

• While baby boomers (those born between 1946 and 1964) are starting to move into senior living facilities, the generation still makes up a significant chunk of the American workforce—and they plan to keep it that way. A 2014 Gallup poll (the latest data available) shows that 49% of boomers who still are working say they don’t plan to retire until at least age 66, including 10% who say they never will retire.
• Still, boomers are only the third-largest segment of the workforce (29%), surpassed by both millennials and Generation X (34% of the workforce each, respectively); and with 53.5 million millennials in the workplace as of May 2015, according to Pew Research Center, the younger generation represents a significant challenge to boomers for both jobs and workplace collaboration.
• While millennials and Gen Z are happy to sit down with a tablet and be trained by YouTube, baby boomers have longer attention spans, and prefer traditional methods like PowerPoint presentations and printed handbooks, according to the Wall Street Journal.

“While baby boomers (those born between 1946 and 1964) are starting to move into senior living facilities, the generation still makes up a significant chunk of the American workforce—and they plan to keep it that way.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/4-secrets-managing-baby-boomer-employees#page=0