Running a restaurant is one of the hardest businesses that you can have. Many fail in the first year for various reasons. There are four stages to successfully funding restaurant growth. First, you need to make sure that you have a concept and a model and can see where you want your restaurant to go. Early growth is when you are starting to expand. You want to do so slowly so that you can keep up and it doesn’t get away from you.

Key Takeaways:

• In the start up stage many new restaurateurs look to angel investors, or family and friends for investments
• If the business has grown, an owner may choose to buy out an investor at this point
• After years of success the operator may consider either more growth or exiting the business

“At this stage of growth a restaurant operator is likely to have ambitions that need an injection of capital. That might be a refurbishment, a limited roll out, or they may be looking to take some money out of their business.”

Read more: http://mobile.bighospitality.co.uk/Business/Four-stages-to-successfully-funding-your-restaurant-growth

Every business with food service needs to have a plan in place for a food crisis. When a food crisis happens it is very important to find out why. Make sure you review procedures with employees. Next, you need to regain the trust of the community. Make sure that you do not get caught in the negative loops of social media. Apologize sincerely and let the public know how it happened and what you are doing to fix it. With the right steps, trust can be regained.

Key Takeaways:

• Foodborne illness was heavily spotlighted in an outbreak that nearly put the food chain Jack in the Box out of business in the 90s.
• Aside from foodborne illness striking, a food safety issue could arise from an allergic reaction, or from a failed inspection.
• Should the worst happen and clients are sickened, trace back to how it happened, apologize immediately and without equivocation, and train, or retrain, all employees on safety measures.

“It’s key to develop a plan that outlines how to manage a crisis, minimize damage, and rebuild to be stronger and safer than ever.”

Read more: https://www.qsrmagazine.com/outside-insights/how-prepare-and-recover-food-safety-crisis

Many Macy’s retail stores have had to close in light of the rising popularity of online shopping. They hope to attract more customers by adding food to the list of things to buy when one enters the store. Taste Bar Cafes and partnerships with popular chain restaurants can be found in 80 store locations and Macy’s plans to double this availability in the next couple of years. These types of culinary offerings are convenient for shoppers and are being met with positive reactions.

Key Takeaways:

• Even big-name brick and mortar establishments have faced downsizing in an increasingly e-commerce market, but Macy’s, for one, is fighting back with its design team Shea at the helm.
• Right now 20 Macy locations have Taste Bars, while 80 others have food and coffee offerings available through, Ben & Jerry’s, The Cheesecake Factory, Star Bucks, and more.
• Macy’s has long range plans to double their total food industry options from 100 to 200 over the next 3-4 years.

“On the way to the Taste Bar, customers will walk through different sections, and the goal of the food delivery side is to keep people in the store.”

Read more: https://www.qsrmagazine.com/exclusives/can-quick-service-restaurants-keep-macys-open

A common issue at all restaurants is waste of all types. Restaurant managers spend a lot of time trying to tackle food waste, labor costs and utilities, but one area that is often overlooked is glassware breakage. Glassware is delicate and constantly needs replacing. It is expensive to replace as well. Switching to fully tempered glass is an option that will pay for itself in the long run. Fully tempered glass utilizes a production method that uses heat to strengthen the glass making it more resistant to breakage.

Key Takeaways:

• Fully tempered glass is stronger and breaks much less often
• When fully tempered glass does break it crumbles instead of shattering
• Using glass that is fully tempered saves money and makes your restaurant more eco friendly

“Take care when selecting glassware, plates, and other accessories to in the restaurant—you’d be surprised where additional waste unexpectedly hampers your eco-friendly efforts and hurts your bottom line.”

Read more: http://blog.etundra.com/going-green/sustainability-and-your-glassware/

One of the most exciting and innovative companies in the food industry today, Emerging Franchises, has recently announced their endeavor to broaden their operations overseas. Despite the grasp they hold on franchise-related industries in the United States, the company has decided to bring their expertise into other countries, including providing servicing to those in Europe, parts of Asia, and others. This is quite an exciting time for the young company that has made waves in recent years.

Key Takeaways:

• Emerging Franchises have offices from Canada and the United States to South Africa and Europe.
• EF can help to grow your brand to something that you only dreamed it could be.
• EF helps to connect people from all over the world to your brand and product.

“In the past two months, Emerging Franchises has been working diligently to expand their reach across the United States as well as internationally.”

Read more: http://www.restaurantnews.com/emerging-franchises-is-going-global/