Operator Direct Insights
As many states and cities are heading towards a $15 minimum wage, the fight is all over the map with union leaders, government heads, business owners and more arguing their reasoning for and against it. Most restaurants will find labor cost control most difficult when it comes to lowering costs while still producing outstanding service and dishes, but you must not give up!
One of the biggest challenges for restaurant owners is getting your staff interested in the job that you are hiring them to do. It’s important to structure your business to make sure your employees take ownership in their positions. The next step is to get them to play at your level. Here are 3 ways to make sure your team is rising to the challenge.
On this episode of On Foodable Weekly, our host sits down with Brad Spickert, VP of National Foodservice & On-Premise Marketing for The Coca-Cola Company, to discuss beverage insights pertaining to the soda giant, and in a broader sense, the beverage industry as a whole. Learn about how Coca-Cola products are changing.
Some say it's still a man's world, but that doesn't mean there aren't some successful women out there kicking serious butt. With the rise of females in the restaurant business, we thought what better way to show some support than by highlighting a few of today's best-of-the-best. Here are five women CEOs that are rocking the restaurant industry right now.
Foodable Labs Predicts Amazon Will Eat Up Restaurant Market Share
On this episode of The Barron Report, Host Paul Barron crunches the numbers to predict how Amazon’s acquisition of Whole Foods will impact the industry. Using data from Foodable Labs, we get an inside look at Amazon’s current state and its customers. Using that data along with other insights about Blue Apron and consumer trends, Barron paints a picture of what we can expect...
Any good restaurant menu re-build or engineering analyzes product mix, high performers, good margin items, and dishes that need to go away, among other edits. Simply hushing customers with special dietary demands is bad for business. Turn away from the dark side of dismissing exacting customers as finicky by embracing a proactive take on smart menuing.
If you choose to accept these trends, the contents will self-destruct in no more than five years.
The new age of interior design isn’t something pertinent to just today. It is always happening as an eternal and constant force. To better understand what is called New Age Design, think of philosophy. What is the perfect example of a dining chair? For your fast casual, the perfect chairs may be simple with four legs and a hard seat to keep tables turning every five minutes. For a microbrewery’s bar, heavy wooden stools with no backs could be the best solution. A fine dining establishment might lean toward a stylish and comfortable mid-century modern, upholstered chair.
This is New Age Design defined: for every time and place, there is a different and changing understanding of the perfect chair, table, and other interior surroundings.
As a restaurateur, look at the current trends, understand evolving technology, and be aware of overlooked areas beyond the dining room.