A major wine industry lender predicts restaurant wine sales will be flat this year, but that doesn’t mean alcoholic beverage revenue will suffer. Patrons will still buy plenty of wine—but only after starting their evening with a craft beer or cocktail. A change in consumer drinking patterns is one reason for this no-growth scenario, but me-too wine lists aren’t helping the cause
Published February 17, 2017
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Published February 17, 2017
Firehouse Subs is aggressively pursuing Northeast development by offering a development incentive to prospective, qualified franchisees as a part of its continued effort for national growth and expansion. This fast casual brand continues to grow its business with more than 1,030 restaurants in 44 states, Puerto Rico, and Canada, and is recognized as one of the best franchises in the country. Through this development incentive, Firehouse Subs strives to fuel the excitement of potential franchisees, while making community connections, stimulating brand expansion and offering the Firehouse Subs experience to an untapped Northeastern audience.
Firehouse Offering Franchise Incentives for Northeast Growth
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Published February 17, 2017
When operating a restaurant, it is critical to make sure that all the operating parameters, processes, and procedures are optimally design and in alignment because efficiency is crucial to the success of a restaurant. Here are some tips on how to drive a higher level of efficiency in full service restaurants that can help drive better unit economics and profitable hospitality, even at low sales levels.
Key Takeaways:
- Take a look at the steps employees have to follow to get the menu done and deliver service. This should include from the time the product is delivered in the back all the way through prep, cooking, assembly, and delivery of service.
- Technology and equipment must be part of the integrated solution for it to truly have the most impact, so it is important to review how technology is being used to see where more is needed and where it isn’t.
- The design of the overall facility, both in the front-of-house and the back-of-house, is a critically important piece in the efficiency battle. The bigger the space, the more employees, energy, construction costs, and repair and maintenance will cost you.
“Take a look at the steps employees have to follow to get the menu done and deliver service. This should include from the time the product is delivered in the back all the way through prep, cooking, assembly, and delivery of service.”
https://www.foodnewsfeed.com/fsr/vendor-bylines/5-steps-making-your-restaurant-more-efficient
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Study: Millennials to Continue Shaping the Food Industry
It looks as though millennials are shaping the food industry. It turned out from the studies that people aged 18-34 were influenced by the food culture around them. That will no doubt shape the food industry for years to come. A lot of young people love to explore culture through food.
Key Takeaways:
“In a study examining dining experiences of millennial consumers (18 to 34 year olds), Y-Pulse was able to dig deep into what drives the same consumer to very different types of food experiences outside the home.”
https://www.qsrmagazine.com/news/study-millennials-continue-shaping-food-industry
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