No Tipping Restaurants: Weighing The Pros and Cons During COVID-19
In light of COVID-19, some restaurants (like this one) are wholeheartedly embracing the no-tipping movement in an effort to improve paychecks for their workers. Yet at the same time, other restaurants (like this one) have abandoned the idea, citing the same concern for employee pay. So how does a restaurant decide if adopting a no-tipping […]
Creative Carry-Out Options to Reach All Ages
No matter how many precautions a restaurant takes when reopening dining rooms during COVID-19, many families are still not quite ready to dine-in. Instead of relying solely on standard to-go orders and limited capacity dining rooms, how else can restaurants appeal to diners of all ages who miss the excitement of going to a restaurant? […]
How Can You Make Money on the Non-Alcoholic Happy Hour?
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 […]
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 […]
The Stress Test
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 […]
Long-Term Restaurant Trends to Start Implementing in 2020
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 […]