Fewer Teenagers Are Entering the Workforce – How Can Your Restaurant Adapt?

According to a study by The Brookings Institution, “The teen labor force participation rate reached an all-time peak in 1979 (57.9 percent) and gradually declined until about 2000 when it then dropped precipitously to a 2010–18 plateau of about 35 percent.” Why is that the case and what can you do about it? More is Expected… Read more »

Is Hard Seltzer a Fad or a Real Trend?

hard-seltzer-fad-trend

Summer of 2019 was the summer of hard seltzer. Everywhere you went this year, from bars to the beach to sporting events, you were bound to see someone with a can of White Claw or Truly (these two brands dominate with an 85% combined share of the market). What restauranteurs want to know is whether the popularity of hard seltzer is just a fad, or will… Read more »

Tactics to Reduce the High Employee Turnover in Your Restaurant

reduce-high-restaurant-employee-turnover

Turnover is a fact of life in the restaurant industry, and one of its biggest challenges. But there are measures you can take to increase the chance of holding onto your best people. Restaurants are experiencing churn rates of more than 70 percent, according to recent reports.   Some turnover is unavoidable, such as that caused by seasonal peaks… Read more »

Meatless Burgers: How This Summer Past Time Is Quickly Changing

meatless-burgers

As a restaurant manager, you’re well aware that diners are increasingly demanding vegan and vegetarian options, both at home and when dining out. Quality and taste can vary from one burger option to another. Choices run from burgers that are clearly vegetable or bean-based and those that are meat imitations. Don’t overthink it. You don’t… Read more »