From ownership to management, women have contributed toward the growth and diversity of the restaurant industry on many levels. About a third of women get their first job opportunity at a restaurant, and in many cases, these experiences help propel them into leadership positions.
Restaurant delivery has come on strong in recent years and shows no signs of slowing down anytime soon. According to a study prepared by Morgan Stanley analysts, the food delivery industry could one day be worth seven times more than its current value of $30 billion.
One of the many challenges restaurants face is recruiting and hiring new staff. After all, your staff is ultimately responsible for upholding customer service and preparing the best dishes possible. So how can you go about finding top talent – and getting them to join your team?
Rather than simply choosing their own salad dressing or pizza toppings, diners today are demanding more options to build their own meals than ever before. Meet these demands from diners by determining new ways to build customized food orders.
The New Year will inevitably bring a new crop of food trends for restaurant owners and operators to navigate. From regulatory changes to nontraditional restaurant concepts, 2017 is poised to be another eventful year in the dining world.
With winter around the corner, it’s time to replace some of your lighter, summer menu items with hearty options to keep diners warm throughout the winter months. In fact, restaurants that offer seasonal menus see a 26 percent uptick in orders compared to restaurants that stick to the same menu year round.
It’s not uncommon for restaurant owners to use pre-packaged and canned goods in their restaurant recipes. After all, it’s convenient and cost-effective to rely on ready-to-go condiments, pickles and other garnishes. But diners want fresh, house-made ingredients, and using these pre-packaged items could lead them to seek out fresh options elsewhere.
In some cases, restaurant menus can look like small novels. After all, the more options you have, the less likely it is for diners to take their business elsewhere. But while lengthy menus might work for some restaurants, customers can also be overwhelmed by too many choices.
With tax season right around the corner, it’s time to get your restaurant’s financials in order. Not sure where to get started? Check out the answers to some of the most common tax questions we receive from restaurant owners.
To kick off 2017, we’ve pulled together our top tips from “The Tip Jar” in 2016. Whether you’re a new restaurant owner or a seasoned pro, looking to improve your revenue or hoping to enhance the customer experience (and in turn, ratings) these tips will help you start 2017 right.
New year, new resolutions. When the ball drops and 2016 is officially in the rearview, your diners will start making good on their New Year’s resolutions ranging from spending less money to spending more time with family – and perhaps most famously, eating healthier.
From attracting new diners to closely meeting the ever-changing needs of loyal customers, rebranding your restaurant can be an effective way to increase sales. Thinking about trying it out? Here are a few do’s and don’ts to help you along the way.
From hiring to menu design, restaurant managers have a lot on their plate. To help make the most of your time in the kitchen, we sat down with Potbelly Sandwich Shop manager Graeme Baxter to see how he keeps things running smoothly.
Content marketing offers the opportunity to build greater loyalty among your current restaurant customers, and catch the attention of potential customers who may not have otherwise known about your restaurant.
As a restaurant owner, you’ve likely made strides in offering healthy menu items to customers, consciously incorporating fresh, better-for-you dining options into your menu. Now that you’ve catered to adult diners looking to make healthier decisions, it’s time to focus on your littlest customers –the kids – if you haven’t done so already.
New innovations – such as digital loyalty programs and online ordering – have the potential to make a positive impact on the experience diners have with your restaurant. In fact, four out of five diners agree restaurant technology improves their guest experience.
Strong restaurant management is the cornerstone of business success. The way you manage front-of-house staff, customer service and more are all part of the formula for making your restaurant a favorite for diners.
Nearly 60 percent of chain restaurants along with 75 percent of independent restaurants use social media – and for good reason. New features such as Instagram “Stories” have made it easier than ever before to engage loyal diners and attract new ones.