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/

There are 5 ways to improve your bottom line. Effective recipe costing is one way to do it. Recipe costing and menu pricing are two very important things to keep track of. Over portioning menu items is another important thing as well. Inventory management and wasted ingredients are ways to improve your bottom line as well.

Key Takeaways:

• Maintaining a healthy bottom line in your restaurant is integral to your survival and success.
• Maintaining a balanced budget requires constant monitoring and review.
• Over-portioning can contribute to significant potential revenue loss in your restaurant.

“Maintaining a healthy bottom line in your restaurant is integral to your survival and success.”

http://www.restaurant-hospitality.com/back-house/5-ways-improve-your-bottom-line

Bar operators are responding to the clean label movement by offering simpler, and more natural beverages. It’s interesting to see that bars are cleaning up their act by offering better and better things to people. There are even more organic vodkas being made with the freshest ingredients. This is a really amazing change.

Key Takeaways:

• Customer concern about what goes into cocktails “is more and more apparent every year,”
• The quality of mixers “is definitely an important part” of cocktail programs today, Wainwright says.
• Wainwright foresees a day not far off when natural flavors and improved products will become more widely used in cocktails. In fact, he sees it already happening.

“Operators who meet consumer demands for transparency and quality ingredients stand to reap a significant marketing reward.”

http://www.nrn.com/naturally-inspiring/natural-flavors-meet-clean-beverage-demands

Big names like Amazon, Uber, and Yelp are helping to spread delivery service across American cities. “The hustle and bustle in the nation’s capital can make it difficult to try all the amazing restaurants around town.” “Now, Amazon Restaurants makes it easy to skip traffic and get delicious meals from top restaurants conveniently delivered to your office or home in an hour or less.” But brands that avoid partnering with the big delivery services risk not only not being discovered by new customers, but alienating existing ones who are already using Amazon, Yelp or Uber.

Key Takeaways:

• Arianne Bennett never foresaw her restaurant offering delivery service, yet alone multiple delivery options. After all, her Amsterdam Falafelshop concept features piping hot falafel balls fresh out of the fryer.
• It’s certainly not a model we ever considered when we first got started. Our expectation as a restaurant is we hand you a pita or a bowl and you fix it for yourself. We’ve never even had staff people making salads or sandwiches.
• Big names like Amazon, Uber, and Yelp are helping to spread delivery service across American cities.

“In late February, Amazon rolled out its Amazon Restaurants delivery service to many neighborhoods in the nation’s capital, expanding its earlier footprint from Northern Virginia.”

https://www.qsrmagazine.com/exclusives/amazon-spotlights-disruptive-power-delivery

In food service cost control should not be at the expense of customer satisfaction. You have to be fiscally responsible,consider costs of food, labor and supplies. Social responsibility involves saving on food waste with proper ordering and storage. Environmental responsibility in switching out biodegradable cups and plates with take out orders can drive up business and customer satisfaction. You can even save on water while driving business using these items for those dining in or taking out food.

Key Takeaways:

• It is important to think about the cost of food production
• Environmental factors are also a concern when producing food and food supplies.
• Less than half of individuals ages 18-24 agree that waste reduction and recycling are important.

“Keeping costs in check is paramount in running a functioning food operation, of course.”

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/3-ways-cut-food-costs