Crafting dessert ideas for restaurants can be tricky. You want to include exciting choices and stay on top of current trends, but you also need to find ones that fit your brand. One trick to add excitement to your dessert menu is to take consumer-friendly, recognizable dessert items, but give them a little twist. With
15 Ways to Reduce Your Employee Turnover Rate Now
The average restauranteur spends more than $5,000 in hidden costs PER PERSON from their employee turnover rate. That’s $146,000 per year for the typical restaurant. Stop your employee turnover rate from making a dent in your profits and better retain your restaurant staff, by: Interviewing smarter from the start Training all staff better and more
Employee Conflict Resolution in Your Restaurant Workplace
It can be a manager’s nightmare: conflict between employees growing out of control. It gets even more difficult when you have a dining room full of guests waiting to be served with a smile. How your staff behaves when confrontation arises is only part of the picture, however. Restaurants perform better and — hopefully —
Whatchamacallit? Why Menu Descriptions Matter
It’s not enough to have delicious food — your customers need to be intrigued enough by your menu to order. Alongside server recommendations, menu descriptions are the most prominent influence in what ultimately gets ordered in your restaurant. And having compelling menu descriptions is even more important in the internet age, when potential guests might
20 Ways to Promote Your Restaurant for Under $1,000
Tight profit margins demand innovative solutions for marketing. And no one knows this better than restaurant operators. But what if you don’t even have a budget for marketing? We’ve drawn up 20 ideas for promoting your restaurant that should cost less than $1,000 and are typically effective in generating more business for your bottom line.
How to Incentivize Back of House and Front of House Performance
One of the trickier aspects of managing restaurant staff is effectively incentivizing your workforce into bettering their performance. It can be a real struggle for managers in both the front and the back of house. Human nature leans into inertia, so trying to force an employee to change behavior will likely lead to resistance. So
Smart Brewery Design for Modern Restaurant Owners
Breweries have a special set of challenges outside of your average restaurant industry business. From getting the proper equipment to completing the necessary permits and licensing to preparing for taxes as an alcohol supplier, simply getting a brewery up and running can be an intense process. However, it’s important not to forget about a core
Employee Turnover: How to Lower Restaurant Labor Costs
Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 73%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
Sports Bar Marketing: 7 Tips for Driving More Customers
Depending on what their favorite sport happens to be, fans may be winding up or winding down energy and excitement for their preferred team and players. But for sports bar managers and employees, the season is never over. Sports bar marketing and business planning is a year-round event, and the financial success of your establishment may depend
10 Interview Questions to Ask When Hiring Restaurant Staff
With hospitality industry turnover rates commonly around 72%, you might feel like you’re constantly interviewing and hiring restaurant staff. But are you asking the right questions? Whether it’s hiring restaurant positions for kitchen staff, front of house servers, hosts, or managers, there are ten essential questions that can really help assess an applicant’s fit for
