At Open Table, we believe we have a responsibility to help build awareness of the issue and continue to leverage our technology and diner network in ways that reduce no-show rates and mitigate the impact of late cancellations. At a conference in Los Angeles on Monday, Open Table data showed that the national no-show rate is about 5.7 percent of Diners who book through Open Table, however, have a lower no-show rate, of about 4.6 percent.
Published March 29, 2017
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Published March 29, 2017
This article lists six different foods that will be available in various ball parks in the United States, including the Colorado Queso Stack, the Red Bird, Caribbean grilled chicken salad, 1060 Wit (beer), Sunrise dog, and local beers. These options range from healthy to typical greasy fare, but with a new twist. Check them out the next time you’re at a ball game!
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Published March 29, 2017
If you want to keep your restaurant, then you need to be ready to sell it. Running a successful restaurant is a very time consuming affair. Successful restaurant owners thrive on the long days as well as the short nights they are open. If your restaurant is always able to be sold, then you can be ready if a great offer comes around.
Key Takeaways:
- Running a successful restaurant is a notoriously time-consuming affair.
- If your restaurant is always sellable, you’re in the driver’s seat if a prospective buyer comes along with an unexpected offer in hand.
- If you give yourself a moment to step back and consider the big picture, it’s clear that strategic planning is vital to long-term success.
“If you always run your restaurant like it’s on the market, you can be confident it’s running at maximum efficiency, from the hosting staff to the supply room out back.”
http://www.restaurantnews.com/if-you-want-to-keep-your-restaurant-be-ready-to-sell-it/
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For operators, labor costs remain a huge concern
This is driving up wages. Average hourly earnings in the leisure and hospitality industries over the past 12 months have increased by 4.2 percent, according to federal data. That’s higher than the 3.4 percent, overall rate. The higher wages are leading restaurants to raise prices despite falling commodity costs which, coming as grocery stores have lowered prices, has been suggested as an excuse for weak sales in recent months. Many operators believe that investing in recruiting is vital at a time when consumers are fickle, sales are hard to find, and good workers are scarce.
Key Takeaways:
“Average hourly earnings in the leisure and hospitality industries over the past 12 months have increased by 4.2 percent, according to federal data.”
http://www.nrn.com/data-research/operators-labor-costs-remain-huge-concern
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