7 Horrible Mistakes You’re Making in Your Restaurant

7 Horrible Mistakes You’re Making in Your Restaurant
  • These catastrophic mistakes can lead to your restaurant’s demise.

  • How do you avoid making them?

This year could be your best ever. The restaurant industry is approaching epic market growth and that is the sign of a healthy economy. The downside is that the market can only support so many restaurants before the bubble bursts and many will close their doors in the wake of the restaurant apocalypse coming. It truly is Darwinian Theory at work. The strong will survive and the weak (or average) will perish.

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Del Frisco’s Restaurant Group set to acquire Barteca for $325 Million in Cash

Del Frisco’s Restaurant Group set to acquire Barteca for $325 Million in Cash

Del Frisco’s Restaurant Group, the Irving, Texas-based company known for its upscale steakhouses, announced it will be acquiring the Barteca Restaurant Group for $325million.

Announced Monday, the deal is expected to be complete by the end of the second quarter.

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The Fast Food Apocalypse is Here

The Fast Food Apocalypse is Here

It's no secret that several fast food chains that used to reign in the restaurant industry are now struggling to compete with the thousands on new innovative concepts offering guests an elevated experience, whether it be with the higher quality food product or dining experience. 

Even the quick-serve chain McDonald's, which has recently completed a brand revamp, said in a call last week that it's difficult to bring in customers due to the "market share fight." 

Yum Brands CEO Greg Creed expressed similar sentiments and also called the marketplace "very tough," after Taco Bell's new Nacho Fries didn't foster the sales they had hoped for. 

"You have to be really good to survive," said Michael Osanloo, CEO of PF Chang to "Business Insider.:

The industry has quickly been overpopulated with concepts, but Osanloo argues that in this market the bad restaurants just fail quicker. 

"It's been a constant dynamic. There are too many bad restaurants, for sure," said Osanloo. "And, I think what happens is that bad restaurants have really short shelf life. Good restaurants do really well."

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This is The Number One Problem in Your Restaurant

This is The Number One Problem in Your Restaurant

Problems.

All restaurants have them. You probably have a few, too.

It’s okay.

Having problems is actually a good thing because they signal a gap from where you currently are to where you want your restaurant to be. The thing you do not want to do is ignore them. Problems can be a gift. Ignoring them is a sure way to let them grow into a monster that can consume your business. Always better to get the monster while it is small and does not require the National Guard (a.k.a. a consultant) to be called in.

So, what problems are you facing right now? What keeps you up at night?

Now, it doesn’t matter where your restaurant is located. The industry shares the same issues globally (I have seen this first hand as an intentional restaurant coach). The struggle to find talent, the need to dominate your marketing, and the rising costs of doing business all are common problems that many restaurants face today. What is a restaurant to do?

Understand the number one problem that is the cause for all of this…

People.

All business problems are really just people problems in disguise.

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Is This the End For Fast Casual Dining?

Is This the End For Fast Casual Dining?

By Adria Valdes Greenhauff, Editor-at-Large

2016 hasn’t exactly been the best year for the restaurant industry. According to data put out by NPD Group, restaurant traffic fell flat in Q1 and stayed pretty much the same throughout Q2. These declining numbers were especially bad news for the fast-casual segment, which, at this time last year was experiencing explosive growth. 

Many are pointing the finger at Chipotle and its highly-publicized food safety troubles for the 3 percent fall in fast-casual traffic during Q2. However, even taking the Mexican food chain out of the equation, numbers show this segment still only saw a 2 percent growth in Q2, compared to 11 percent at the same time in 2015. 

So why the decline then? Bonnie Riggs, NPD Group's restaurant industry analyst, believes the economy is playing a big role in changing consumer behavior when it comes to their dining decisions. 

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