The market for non-alcoholic drinks is growing. Reasons for sobriety are wide-ranging and can include health, religion, addiction recovery or just a commitment to being the designated driver for the evening. If you want to attract non-drinkers to your bar or restaurant, it’s important to give them options. Sure, you can offer soda, water, or… Read more »
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 »
In any high – level management search, employers look for passionate individuals who wake up each day craving success, and can channel that passion into actions and results. Companies respect those who have the strength to learn why they failed, what to do in the future to succeed, and the willpower to get back on… Read more »
Big changes are coming up in the restaurant industry in the next ten years. Why not get ahead of the curve and begin implementing them now? The last ten years have seen both low tech and high-tech innovations. On the one hand, diners looked for locally sourced, organic and plant-based meals. A trend on the… Read more »
Just a few years ago, Domino’s Pizza business was suffering. Sales were down. Customers were complaining about the quality of the pizza. It seemed virtually impossible that the company could recover from these setbacks and their negative perception in the market. That is up until their new CEO, Patrick Doyle, joined the company. He is… Read more »
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 »
As you are aware, it is much easier and less expensive to keep employees on your staff than it is to hire new people. The headache of retraining alone is enough to motivate you to keep your best people happily employed. But how can you keep your employees happy and engaged so that you don’t need… Read more »
The year 2020 is coming up fast – will your restaurant be ready? It can be if you get ahead of the curve now on some popular and growing menu trends to keep diners engaged, intrigued and coming back. Here are some ideas you can incorporate today. Mediterranean influence You don’t have to scrap your… Read more »
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 »
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 »