Everybody loves coffee, and more often the industry is starting to become a major money maker for a broad array of people. As gourmet coffee becomes increasingly in demand around the internet, it provides opportunities for small businesses and entrepreneurs to make their marks. By paying attention to the trends and wants of consumers in this emerging industry, it becomes far easier to understand how best to approach and enter the market, and develop a profitable business off of selling coffee.

Key Takeaways:

• With coffee being such a hot commodity these days, restaurants have a plethora of options to offer their caffeine-loving customers.
• According to coffee marketing expert Emily Wood Bowron, the key to success in restaurant coffee choices is customization.
• The two hottest trends in coffee at the moment are cold brew and hot “bakery” flavors, such as maple, gingerbread, and caramel.

“To accommodate the demand for high-quality coffee options, a number of small- and large-scale coffee roasters provide selections for operators so they don’t need to be left behind in the coffee competition.”

Read more: https://www.qsrmagazine.com/menu-innovations/how-cash-gourmet-coffee-game

When it comes to running a restaurant, perhaps nothing is more important than the crew and staff that is hired to run the place. As the business owner, it is crucial for individuals to employ various techniques, such as enticing job descriptions, creative images, and boosting top-rated reviews, in order to attract the most talented and effective employees to apply for the job. These things can help ensure the restaurant runs smoothly and in a profitable way.

Key Takeaways:

• Use the punch of video as a hiring tool, by creating a new hires wanted video.
• Instead of focusing on only the businesses needs, consider coaching your help wanted ad in language that speaks to what the hire can hope to get from the experience.
• These days would-be hired are checking your business out online before ev¹er applying, so it pays to ensure reviews and web content are regularly updated and positive in nature.

“If your recruiting game is based on “help wanted” signs and simple classified ads, then you are leaving a lot on the table when it comes to attracting top talent to your restaurant.”

Read more: https://www.qsrmagazine.com/mike-ganino-crafting-culture/4-ways-recruit-better-restaurant-employees

The Quaker Steak and Lube, franchise has novelty on its side, as well as a reputation for fun, family dining, award-winning wings and a really awe-inspiring array of optional dipping sauces for these wings. While all these goodies are great for visitors, the franchise now offers something really substantial for potential new owners too.

Company spokespersons have expressed the sentiment that while 2017 was all about revitalizing food options and streamlining productivity, 2018 is the designated year of company expansion. To that end, new franchise owners can take advantage of zero development fees, discounted royalties and half off the initisl franchise fee.

Key Takeaways:

• Quaker Steak and Lube has a reputation built on fun, family-style dining and award winning menu options.
• Company spokes people have said that 2018 is to be the year that the franchise sets as its primary goal, expansion.
• New would-be franchise owners can benefit from this goal, as they can expect pot-sweeteners along with their new business, such as no development costs and half off their initial franchise fee.

“Each incentive is part of Quaker Steak & Lube’s plan to attract new franchisee candidates for growth markets across the country.”

Read more: http://www.restaurantnews.com/quaker-steak-lube-now-offering-new-franchise-development-incentive-to-drive-aggressive-nationwide-growth-012918/

The idea of tip pooling is something that the Department of Labor is likely to allow. The fact that the Department of Labor could allow tip pooling is viewed as a way to ease pains of wages on employers. You need to make sure that yo under labor laws no matter what industry you happen to be in, and you have to understand how this new rip pooling measure could make it easier for companies to be able to do their payroll.

Key Takeaways:

• Recently, the US Department of Labor suggested the creation of new rules around tip pooling, where restaurants would be allowed to distribute a percentage of tips to all of their employees.
• If this new tip pooling system becomes a reality, the proper distribution of tips could become a huge headache for restaurant owners.
• Restaurants will need solid point of sale labor management systems, such as Oracle’s Symphony Cloud, in order to help them seamlessly manage the accurate distribution of tips to employees.

“Tip pooling can improve work relations and improve staff morale. After all, earning tips becomes a team effort and gets everyone in the spirit of upselling.”

Read more: https://www.restaurantnewsresource.com/article98241.html

Starbucks showed a significant slow down in transaction costs during the holiday season. This fall off is contributed to the limited time holiday beverages poor gift card sells and merchadise underperforming. Also mall store locations not performing as well as other locations is another contributing factor to the poor performace and slow down for the Starbucks company. The Holiday slowdown may also carry over into 2018 with Starbucks expecting a slow start to ther second quarter. China was the bright spot for the company with numbers being better there then in the Americas during the same time.

Key Takeaways:

• Starbuck’s holiday programs and merchandise did not perform as they expected
• Starbucks is not entirely sure about the reason for the low performance
• Despite the slow business in the US, Starbucks has been doing well in China

“Johnson attributed the decline to limited-time holiday beverages, holiday gift cards, and special holiday merchandise underperforming.”

Read more: https://www.qsrmagazine.com/news/starbucks-slowdown-more-holiday-slump

Churh’s Chicken, under new leadership has shown positive sales numbers for the first time in 3 years. New CEO Joe Christina has re-energized the brand and has set it on a positive course while taking advantage of the brands history and unique side items while bringing a positive focus to the Church’s brand. Joe Christina has implemented several milestones that have hepled to push the company forward as well as developed guidelines to track the companies activities and show the positive steps that have been taken and to build upon those steps. Under this new leadership Church’s is looking to be among the top chains in the quick chicken service world.

Key Takeaways:

• 2017 was significant for Church’s chicken, not only because it celebrated 65 years in business, but because it marked the first year of being under the helmsmanship of Joe Christina.
• As a result of Christina making globalization a priority, the restaurant experienced its first positive global earnings in three years.
• Christina believes in the brand’s excellent chicken and unique sides, to the extent that he envisions it as the global chicken of choice.

“Christina has also established a number of business guidelines for directing the brand’s activities and keeping track of progress over time so that results continue to build upon one another.”

Read more: http://www.restaurantnews.com/new-leadership-new-positive-global-outlook-for-churchs-chicken-012918/

The restaurant industry had one of the toughest third quarter ever. The numbers aren’t the best yet but they have been higher than previously. Same store traffic has been declining while guest check has been improving. With the promotions that they have been sending out to people in the mail, quick service restaurants seem to be doing better than the other restaurants. The only problem that quick service restaurants have is actually keeping people hired on.

Key Takeaways:

• After three poor performing quarters, the restaurant industry finally seems poised for a comeback.
• According to industry insider Victor Fernandez, the restaurant industry still has to solve the challenge of decreasing guest visits.
• However, guest check growth is definitely experiencing an upswing with the average tab up by two and a half percent in October.

“For the second consecutive month, the restaurant industry reported positive momentum, a welcome sign for operators following one of the roughest third quarters in recent memory.”

Read more: https://www.qsrmagazine.com/finance/restaurant-industrys-recovery-continues-november

Some times fast casual places don’t think that they can franchise. They may not know what franchising can do for them. If you are just company owned you are going to have to take out major loans to become bigger. Instead of having a whole bunch of debt you can just become a franchise. Most franchises start out with a few dozen extra locations but then they become bigger and better than they ever were before.

Key Takeaways:

• They are wanting to grow their business and make more money
• They cannot grow their business if they are company owned.
• They would have a lot of debt if they took out loans instead of franchising.

“Initially reluctant fast casual restaurant brands are finding the upside to franchising.”

Read more: https://www.qsrmagazine.com/franchising/why-fast-casuals-are-turning-franchising

Consumers are not the only ones who have had to adjust to the large influx of technology that can be seen globally. Restaurants are now taking technology to new levels by incorporating technology into their businesses. One example of this can be seen in the pads that are being used in most restaurants, where servers can input your order from your table. Other proposed ideas are for customers who only want to buy a drink, and the cup itself is capable of ordering more.

Key Takeaways:

• This year National Restaurant Association students and alumni were invited to submit ideas for a technology competition.
• Oracle Hospitality was asked to judge the entries, which were supposed to reflect student’s ideas for the next big restaurant technology.
• Two students from Moody High School, in Alabama, submitted an idea for a tap-and-go travel cup, which won them the competition.

“To help reverse the workforce decline, The National Restaurant Association Educational Foundation created its cornerstone program, ProStart.”

Read more: https://www.restaurantnewsresource.com/article97673.html