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Finding a restaurant today is typically accomplished by typing in search terms like “Italian restaurant near me.” From there, the majority of people look at only the top three to six results served up by Google and other search engines to select their restaurant of choice. Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack.
Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed.
Greeting guests the right way as they arrive at your restaurant is no small detail. It's their first impression of what their dining experience will be like, and we all know how important first impressions are. Hosts and hostesses have a big responsibility on their shoulders. Unfortunately, though, many a time they are not trained properly and are left to their own devices, leading to impersonal greetings like “hi guys”, “how many?
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.
It’s an understatement to say the pandemic hit the Quick Service Restaurants (QSR) hard. Those who were able to ride out the worst of the lockdown found themselves pivoting towards 100 percent takeout orders fueled by intense social media campaigns. For some, restaurants parking lots became outdoor dining experiences, and for others, curbside pickup became the financial lifeblood.
All tasks in a restaurant are interconnected. For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. The list goes on and on, but the point is that if something goes wrong in a restaurant's plan, it might only be a matter of time before the domino effect kicks in and has an
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Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Infusing the intense flavors of Asian Street Food and the experience of wok cooking, the famous restaurant chain, WOK BOYZ has been growing rapidly in recent years. The Dubai-based brand is eyeing expansion in the Indian, UK, and Canada markets through franchise partnerships with local companies. In fact, they are already operating franchises successfully across the middle-east.
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The reality is that the real next-generation of dining will be about enhancing the restaurants we all visit and love to feel more customized, efficient, and more connected with their guests – in every way.
Every expert I’ve spoken to on this subject agrees: Negotiating a lease is the number one place where restaurateurs go wrong.… The post How to negotiate your restaurant lease (and the important partners you’ll need) appeared first on Open for Business.
Far from an “isolated incident,” employees say intentionally mislabeling meat has been a quiet practice for months at more than one location of Belcampo Meat Co. [link].
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.
For running a bakery business, a good location is an important criteria. No doubt, maintaining the quality and setting reasonable prices in the market also matters. Still, if the location is not accessible to the target audience, it can hinder your sales and affect growth. . The location of your bakery setup should be decided considering the demographics that you want to attract.
This edition of MRM Research Roundup features What Feeds Us, top delivery apps, popular drinks and who is winning the chicken wars. The State of What Feeds Us. Bluedot released the fourth installment of its State of What Feeds Us report which has kept tabs on consumer behavior and restaurant habits throughout the course of the pandemic. Data findings in the series have offered insight into customer expectations to support restaurant brands as they navigate through the health crisis and continue
Gruitch shares how her team is keeping the guest experience alive and continues to prioritize their staff. The post Beth Gruitch opens up about the challenges of running an award-winning restaurant group appeared first on Open for Business.
Anthony Bourdain | Roadrunner/Focus Features. The film will premiere July 16 at the Tribeca Film Festival When chef, author, and TV host Anthony Bourdain died by suicide in 2018, it was a seismic event in the food world. In the years since his death, there have been no shortage of retrospectives and tributes, and posthumous works from the man himself, but on July 16 a documentary about his life will be hitting theaters.
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.
Burger Seigneur is a well-known Gourmet American style burger outlet in Bangalore. The brand that currently has 2 pet-friendly outlets in Bangalore is not just another burger brand. What sets it apart from other brands is the quality of the ingredients. The ingredients utilized in the preparation of various dishes are mostly imported from different parts of the world.
The technology behind food lockers and modular marketplaces was already on its way to being recognized for its multiple applications in food service before the pandemic, but now the pace has accelerated. In this episode of The Main Course host Barbara Castiglia speaks with Christine Marcus, founder and CEO of Alchemista. As a premium curator of food, beverage, and lifestyle brands, Alchemista offers on-demand modular marketplaces for everything from temperature-controlled chef-prepared meals to
Once the work to build your new restaurant has begun, it’s time to decide what you need to buy to equip the front and back of… The post How to Order & Purchase for a New Restaurant appeared first on Open for Business.
Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
Restaurant cost control is an important concern and has become all the more important in the COVID-19 scenario. Effective cost control helps restaurants manage their finances and get better returns on investment (ROI) in the long run. Every business needs sufficient working capital to survive when there’s a fall in sales as was the case in March last year when the government announced a nationwide lockdown.
The digital transformation is leaving no industry untouched. The restaurant industry has seen some major shifts lately. Just a few short years ago, customers paid for their meals in cash or credit cards, orders were totaled on analog cash registers, and customers called restaurants to place orders over the landline phone. Now, orders are still being placed via phone, but calls have been swapped out for texts, mobile apps or online, cash registers have been upgraded to more robust technology syst
We all know that hospitality is the key to success in the restaurant industry—not just getting butts in seats, but building… The post Hospitality in real life: How to make every guest feel like a VIP appeared first on Open for Business.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
Running a successful restaurant business in a lucrative market like Saudi Arabia is challenging. However, robust restaurant management software can play a significant role in determining the long-term success of a business. A powerful restaurant POS software is equipped with a number of capabilities and features that can help manage your restaurant efficiently.
Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic. Kitchen and front-of-house employees are simply harder to find. Interviews with potential employees are being scheduled, but no-shows are the norm. Restaurants are unable to attract employees for several reasons, including: Former restaurant staff have moved on to other industries after being downsized in 2020; Some laid-off workers make more money in weekly unemployment provided throu
Just three weeks after Anthony Caldwell opened his Dorchester, Massachusetts restaurant 50Kitchen, the pandemic hit.… The post 5 pandemic pivots with 50Kitchen appeared first on Open for Business.
A new group of brands is attempting to carve out space in the beer world for queerness Ask what makes a gay bar gay and the answers will vary. For some, it’s the people who make up the customers and staff, for others the history. Some might say it’s the atmosphere, prevalence of rainbow flags or queer performances. What you’ll rarely hear, though, is that a gay bar is a gay bar because of the drinks.
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Ghost kitchens, also known as cloud kitchens or dark kitchens, is a relatively new concept even though it has existed for years in the UAE. According to Acumen Research and Consulting , the global cloud kitchen market is expected to grow at a CAGR of 22 percent during the forecast period of 2020-2027 and reach USD 201.1 Billion by 2027. This can be attributed to the fact that the ghost kitchen business model has proven itself better able to adapt to changing market conditions than other restaura
Getty Images. Where to find fiery red chile, pork belly tacos, and paper-thin dosas in New Mexico’s “City Different” Santa Fe is often dubbed the “City Different” for its unique lifestyle, formed by a convergence of cultures — Spanish, Mexican, Indigenous, and Wild West. While the food scene draws on those historic influences, it is also evolving all the time, energized by newcomers who arrive constantly to enjoy the city’s art, architecture, and proximity to natural wonders and the high desert.
As restaurants ditch third-party delivery apps, companies like DoorDash and Grubhub are creating more incentives for small businesses Nossa, a southern Brazilian restaurant in Los Angeles, opened in January when the city was still in lockdown. At that time, offering food to go was the only option, and director of operations Xandre Borghetti was happy to use big delivery companies to support the business’s launch.
Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.
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