This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Grow your restaurant's revenue with these three powerful restaurant revenue management strategies. Maybe you're here because your restaurant isn't making enough revenue and you need a solution to avoid having to close your doors. Or, perhaps your restaurant's thriving, and you're searching for a few strategies to help boost sales. Regardless of your reasons for being here, the solution to your problem remains the same: Better restaurant revenue management.
These days, automation is the talk of the town – and the food industry is no exception. Research and Markets predicts that the global food automation market is poised to reach $14 billion by 2025.
Hospitality operations depend on their employees to deliver service that keeps guests coming back. Their success depends on having managers with strong leadership skills who can inspire and motivate employees to follow through on their property’s goals. That’s why the American Hotel & Lodging Educational Institute (AHLEI), a National Restaurant Association brand, has launched a new leadership program focused on hospitality education and professional development.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Most of the times, the only information your guests have about your hotel is how it looks from the outside, and that can become the decision maker to whether or not to go in. The guests that do decide to go inside, will notice every little detail your establishment possess. Besides service, accommodation and food provided, the atmosphere created also has a great impact.
At one point, it was enough to be small in order to qualify as a boutique hotel, but now you need to stand out with personal touches that genuinely feel like they were chosen by an individual, instead of a board of directors. Telling your potential customers about all the things that make you different from the commoditized, you-know-what-to-expect experience of the monolithic chains depends on.
Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Typically, the practice is broken down into two segments: 1.
Sign up to get articles personalized to your interests!
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Typically, the practice is broken down into two segments: 1.
The Burger Priest is a classic, California-style burger joint “redeeming one burger at a time.” Started by a pastor-turned-restaurateur, The Burger’s Priest slings burgers, milkshakes, and fries at 19 locations across Canada. Frustrated with disjointed scheduling and communication processes, The Burger’s Priest came to 7shifts to streamline scheduling and communication to keep their team in the know and consistently hit their labor targets.
Snakes & Lattes is Toronto’s premiere board game cafe, with 5 locations across the city. After struggling with time and money lost to manual scheduling, they ditched spreadsheets to streamline their scheduling, communication, and performance tracking with 7shifts’ easy-to-use, intuitive labor management platform. With 7shifts, Snakes & Lattes drastically reduced overtime, trimmed their labor cost percentage by 8%, and grew their sales per labor hour by 5.2%.
Shawn & Ed Brewing Co. is a craft brewery in the heart of Dundas, Ontario, producing delicious beers sold through a variety of liquor stores as well as their own taproom. Craft beer makes 30% of the beer industry, with lagers making up 80%, allowing Shawn & Ed to compete with big brands due to their lager specialization. Beyond brewing, Shawn & Ed also host private events in their historic building—leaving them with more scheduling complexity than most other brewing companies.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Leaders and managers are not the same. Your hotel may have great managers, but without great leaders, you’ll struggle to deliver the kind of service that keeps guests coming back. You’ll also struggle with keeping employees from leaving. Great managers are important, but leaders motivate employees and drive the success of your organization. What’s the difference in a leader and a manager?
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
After a milestone year, the Watermill Center Summer Benefit challenged and connected guests through interactive art installations and unsettling use of sound.
42
42
Input your email to sign up, or if you already have an account, log in here!
Enter your email address to reset your password. A temporary password will be e‑mailed to you.
We organize all of the trending information in your field so you don't have to. Join 11,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
163 
Let's personalize your content