Month: January 2017

When we tip at restaurants, we want to make sure that the people who put the work in are the beneficiaries. However, with the concept of tipping being so unknown and cloudy, individuals are starting to question whether or not their tips are actually going to the staff, or if they are being eaten up by the business owners. This provides a need for businesses to implement transparent and clear tip transactions so people know where their money is going.

Key Takeaways:

  • Over half of British diners are unsure whether to leave a tip in restaurants in case it is not passed on to waiting staff, according a study by AA Hotel and Hospitality Services.
  • A third of diners were unsure how much of a tip they should leave, while three quarters of over-55’s struggled to use a card machine to leave tips.
  • The British Hospitality Association (BHA) Code of Practice advises that restaurants should make it clear how they distribute service charges and non-cash tips both in-person and online.

“Comforters made with delicate fabrics, like wool, should always be handled by professional dry cleaners to prevent shrinkage and damage.”

http://www.bighospitality.co.uk/People/Half-of-diners-unsure-whether-tips-go-to-staff?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

Commentary

Today, we have some game changing news that we have been dying to share with you. You may have already seen our press release, or maybe someone has called you to provide the scoop. In case you haven’t heard… We have acquired PeopleMatter, a powerful cloud-based workforce management platform designed to fit the specific needs of the service industry. Together, we are going to turn everything about finding jobs, hiring employees and working in the hourly space upside down.

Snagajob Launches New Platform

News

Benjamin Franklin was quoted repeatedly as saying, “An ounce of prevention is worth a pound of cure.” Most people probably think of health and wellness when they consider what Mr. Franklin meant. In fact, many doctors and other healthcare professionals regularly repeat this line to remind patients to take care of themselves in our busy society. When Franklin made this statement in the Pennsylvania Gazette, he was actually referring to fire safety.

Food Trucks: The Importance of Preventative Maintenance

News

Although reading a commercial lease can be difficult and time-consuming, the consequences of not reading can be infinitely more unpleasant. Tenants frequently will only look at the provisions that have direct economic impact. There are, however, provisions buried in the lease which may have unintended impact on the tenant. While a tenant’s ability to delete or modify these objectionable provisions will depend on a number of factors, including, among others, the size and reputation of the tenant, market conditions, the vacancy level of the building, etc.

Key Takeaways:

  • Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.
  • most restaurant operators do not grasp this distinction
  • More than likely the landlord’s lease proposal will include a single page work letter outlining the condition in which the space will be constructed

“Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.”

https://www.fsrmagazine.com/kitchen-sink/7-strings-attached-tenant-allowance-trap

Commentary

The New year does not always mean a new revival to business for a company. There are many chains that are facing financial trouble in 2017. They could not leave the trouble behind them. Applebees and Ruby Tuesday’s are just a few of the chained facing trouble this year. Only time will tell.

Key Takeaways:

  • Anyone who pays attention to this space knows that 2016 was not much fun for many restaurant operators. Traffic was bad despite low gas prices, low unemployment and high consumer confidence.
  • But some chains had it worse than others. With grocery prices falling, many concepts will find it difficult to generate more traffic in 2017, even though comparisons will supposedly get easier. As such, many chains face major questions heading into 2017. Here are five worth noting.
  • Applebee’s turned back to discounts to get that traffic back. But that could have a ripple effect throughout the casual-dining segment, because if Applebee’s starts discounting, others might have to follow suit.

“With grocery prices falling, many concepts will find it difficult to generate more traffic in 2017, even though comparisons will supposedly get easier.”

http://www.nrn.com/sales-trends/5-chains-facing-tough-year-2017

Commentary

BlueCart’s new inventory management system eliminates age-old problems restaurants experience with trying to keep track of inventory. The software automates the tracking of receiving and ordering inventory even across multiple locations within one restaurant chain. With this new system, you’ll no longer need to depend on Excel spreadsheets with data entered manually or hand-written inventory tracking systems – all the data flows through the app automatically. This system saves time and eliminates human error in ordering and stocking appropriate inventory.

BlueCart’s New Inventory Management Technology

News

The Great Recession had lasting effects, ranging from long-term joblessness and declining business dynamism. Enterprise suffered as well, with many businesses going under. Others have managed to make it through, albeit it by switching strategies. In the restaurant industry, a drastically different set of obstacles has emerged — including new labor rules and high food prices.

10 Restaurants Struggling with High Food Prices

News

My grandparents started a crab processing plant down in a little, hardly-known area of Maryland in Dorchester County called Crocheron. It was a very small fishing village. They set up a crab factory right around a body of water known as Fishing Bay, which is part of the Chesapeake Bay and larger tributaries. Every day, all day, they would pick crabmeat and whatever fish the guys and gals out on the water brought in that day.

Key Takeaways:

  • My grandparents started a crab processing plant down in a little, hardly-known area of Maryland in Dorchester County called Crocheron. It was a very small fishing village. They set up a crab factory right around a body of water known as Fishing Bay, which is part of the Chesapeake Bay.
  • Anybody in the restaurant business can tell you it’s a non-stop grind, and you can’t take your eye off the ball, otherwise you’re going to start taking losses, or quality control is going to start slipping.
  • The fact is there’s always room for a great product. I don’t think a lot of people necessarily are aware of how much it costs to run a restaurant. Having the parking lot packed on the weekends is a great and necessary thing, but if the clock is ticking there’s an expense happening whether you like it or not.

“First and foremost, the thing that hasn’t changed is just a feeling of belonging, to a certain extent, and family dedication.”

http://www.restaurant-hospitality.com/operations/chef-connects-family-s-seafood-legacy-contemporary-dining

Commentary

With the steady rise in Brits eating out, more and more are looking for deals, and fixed menus. According to a poll, 90% of them prefer to have a fixed menu when they go out to dinner. While most everyone prefers deals for dinner, it is not a killer if they don’t. Only 27% will opt out with out deals.

Key Takeaways:

  • 90 per cent of brits would always opt for the set menu if provided, while almost twp thirds use discount vouchers and promotional offers when eating out.
  • Repondents said that they dined out on average twice a week, with over half(54 per cent) also saying they eat out more now than five years ago.
  • Londoners were more likely to eat (at just over twice a week while 18-24 years -olds also dine out over twice a week.

“Eating out is on the rise, according to the poll, which found one in third Brits (37 percent) ate out more in 2016 than in the previous year, with almost a third (29 percent) saying that dining out could be better value than dining at home.”

http://www.bighospitality.co.uk/Business/UK-diners-look-to-set-menus-and-vouchers-to-get-best-value-says-poll?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

Commentary

While restaurants are one of the most risky businesses you can get in to, it seems as though the chain restaurant market is heading up. Numbers are doing well among smaller concept chains, that are growing at a rapid rate. Many of which are chains that serve Italian concept food, and can also cater for your party. These growth rates are coming from repeat growers as well.

Restaurant Chain Growth Report 12/20/16

News