America is growing and changing, inching ever closer to a true melting pot of people, places, and business — and the restaurant industry is no exception. In recent years, we’ve seen minority owned business continue to flourish, despite obstacles in their way. So, how have things changed in the last decade? What do these changes
Minority Owned Business Financing and the Restaurant Industry
Should Your Restaurant Participate in Food Festivals?
Whether it’s specifically food festivals or festivals that also features food, there are a lot of reasons for restaurants to participate: The potential to reach new customers – it’s sort of like opening a pop up restaurant, but one that pops up smack dab in the middle of a crowd! Festivals also allow you to
Restaurant Suppliers: Get the Most Out of Your Partnership
Controlling prime costs for your restaurant isn’t just a question of cutting back or even changing what you purchase or do. HOW you acquire your goods and services through your restaurant suppliers can be as important as WHAT those goods and services are. Ultimately, there are a lot of ways your restaurant suppliers can be
Menu Management: How to Control Restaurant Costs Dish by Dish
When times are tight, where do you start cutting restaurant costs? The natural inclination for many restaurateurs is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one
How to Hire the Perfect Restaurant Employees
With a 72.1% industry-wide turnover rate (per the National Restaurant Association) and more economic uncertainty than ever, getting the right restaurant employees settled into your restaurant is crucial. But the reality is: Hiring is not easy. In our brand new report, we walk through the hiring process step-by-step, from recognition of need to making a
Cost Control: Managing Your Restaurant’s Inventory and Food Waste
When trying to exert cost control in your restaurant, it can be easy to assume you need to make sweeping changes and that quality will be necessarily lowered in the process. However, saving on or eliminating expenses altogether could simply be a matter of consistency in use and limiting food waste, and there’s no better
A Truly American Service Industry: Veteran-owned Restaurants
According to the National Restaurant Association, there are over 250,000 American military veterans working throughout the food industry, and about 14% of veterans working in restaurants hold supervisor positions. The role of veterans in the industry is essential, and many transitioning from service to civilian life are choosing to take on the great adventure — that
Day-to-day: An Overview on Restaurant Employee Scheduling
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
Spanish Language and Beyond: Bilingual Restaurant Marketing
According to the Census Bureau, over 60 million American residents over five years old speak a language other than English at home, as of 2015. In that same report, about 25 million residents put down that they consider their own English proficiency to be lower than “Very Well” on the Census’ scale. There’s a largely
Restaurant Start-ups: 3 Ways Entrepreneurs Are Bucking Brick and Mortar
Most people have a pretty uncomplicated view of how a restaurant gets started. There’s an investor, a building’s lease is signed, there’s interior decorating, you hire staff, and boom! There’s your restaurant. You’re making food. You’re serving guests. It’s all good. The reality is modern chefs and restaurant entrepreneurs have to bear a lot of
