Month: August 2017

Running a restaurant is one of the hardest businesses that you can have. Many fail in the first year for various reasons. There are four stages to successfully funding restaurant growth. First, you need to make sure that you have a concept and a model and can see where you want your restaurant to go. Early growth is when you are starting to expand. You want to do so slowly so that you can keep up and it doesn’t get away from you.

Key Takeaways:

  • In the start up stage many new restaurateurs look to angel investors, or family and friends for investments
  • If the business has grown, an owner may choose to buy out an investor at this point
  • After years of success the operator may consider either more growth or exiting the business

“At this stage of growth a restaurant operator is likely to have ambitions that need an injection of capital. That might be a refurbishment, a limited roll out, or they may be looking to take some money out of their business.”

Read more: http://mobile.bighospitality.co.uk/Business/Four-stages-to-successfully-funding-your-restaurant-growth

Commentary

Many factors contribute to Britain’s tourism economy but all of them seem to be having a net positive effect especially when it comes to hospitality business. Not only are many overseas tourists coming along for a vacation but so are many in the UK. Brexit seems to have had an impact on the number of UK residents that are opting to have a vacation in their own country rather than traveling around the world. The weak pound has also led to many overseas tourists to flock to the UK. Overall it is a good time to be in the hospitality business!

Read more: Britain’s “thriving” tourism economy gives sector a boost

News

Chef Marcus Samuelsson. Has recently partnered with US Foods for a project that will help restaurant operators bring new and interesting flavors on the menus. The product lineup, known as the 2017 Fall Scoop, offer products with eclectic flavors based on the chefs interesting history. Samuelsson prides himself in making products available for these restaurants that are tasty as well as trendy. A sampling of these products and their descriptions can be found in this article.

Read more: US Foods Launches Partnership with Chef Marcus Samuelsson

News

Every business with food service needs to have a plan in place for a food crisis. When a food crisis happens it is very important to find out why. Make sure you review procedures with employees. Next, you need to regain the trust of the community. Make sure that you do not get caught in the negative loops of social media. Apologize sincerely and let the public know how it happened and what you are doing to fix it. With the right steps, trust can be regained.

Key Takeaways:

  • Foodborne illness was heavily spotlighted in an outbreak that nearly put the food chain Jack in the Box out of business in the 90s.
  • Aside from foodborne illness striking, a food safety issue could arise from an allergic reaction, or from a failed inspection.
  • Should the worst happen and clients are sickened, trace back to how it happened, apologize immediately and without equivocation, and train, or retrain, all employees on safety measures.

“It’s key to develop a plan that outlines how to manage a crisis, minimize damage, and rebuild to be stronger and safer than ever.”

Read more: https://www.qsrmagazine.com/outside-insights/how-prepare-and-recover-food-safety-crisis

Commentary

Many Macy’s retail stores have had to close in light of the rising popularity of online shopping. They hope to attract more customers by adding food to the list of things to buy when one enters the store. Taste Bar Cafes and partnerships with popular chain restaurants can be found in 80 store locations and Macy’s plans to double this availability in the next couple of years. These types of culinary offerings are convenient for shoppers and are being met with positive reactions.

Key Takeaways:

  • Even big-name brick and mortar establishments have faced downsizing in an increasingly e-commerce market, but Macy’s, for one, is fighting back with its design team Shea at the helm.
  • Right now 20 Macy locations have Taste Bars, while 80 others have food and coffee offerings available through, Ben & Jerry’s, The Cheesecake Factory, Star Bucks, and more.
  • Macy’s has long range plans to double their total food industry options from 100 to 200 over the next 3-4 years.

“On the way to the Taste Bar, customers will walk through different sections, and the goal of the food delivery side is to keep people in the store.”

Read more: https://www.qsrmagazine.com/exclusives/can-quick-service-restaurants-keep-macys-open

Commentary

Many kids in America face going hungry every day. This fall, there is a school bus tour across many major US cities encouraging participants to eat out and donate to No Kid Hungry. No Kid Hungry is a prominent fundraiser fighting against child hunger by partnering with various restaurants and schools to coordinating meals for disadvantaged students. Hunger has a significant influence on student success and this organization is attempting to unite communities to put an end to this issue.

Read more: Dine Out for No Kid Hungry Bus Tour Kicks Off

News

Chipotle may have taught food safety techniques but failed in making their employees care about food safety and that is where things went wrong. Line employees can not take all of the blame, managers need to take responsibility for those that work under them. Any restaurant either fine dining or chain restaurants need to have better protocols in place to the point where food safety becomes second nature and is done on a daily basis.

Read more: Chipotle’s Mistake: Failing to Build a Food Safety Culture

News

A common issue at all restaurants is waste of all types. Restaurant managers spend a lot of time trying to tackle food waste, labor costs and utilities, but one area that is often overlooked is glassware breakage. Glassware is delicate and constantly needs replacing. It is expensive to replace as well. Switching to fully tempered glass is an option that will pay for itself in the long run. Fully tempered glass utilizes a production method that uses heat to strengthen the glass making it more resistant to breakage.

Key Takeaways:

  • Fully tempered glass is stronger and breaks much less often
  • When fully tempered glass does break it crumbles instead of shattering
  • Using glass that is fully tempered saves money and makes your restaurant more eco friendly

“Take care when selecting glassware, plates, and other accessories to in the restaurant—you’d be surprised where additional waste unexpectedly hampers your eco-friendly efforts and hurts your bottom line.”

Read more: http://blog.etundra.com/going-green/sustainability-and-your-glassware/

Commentary

One of the most exciting and innovative companies in the food industry today, Emerging Franchises, has recently announced their endeavor to broaden their operations overseas. Despite the grasp they hold on franchise-related industries in the United States, the company has decided to bring their expertise into other countries, including providing servicing to those in Europe, parts of Asia, and others. This is quite an exciting time for the young company that has made waves in recent years.

Key Takeaways:

  • Emerging Franchises have offices from Canada and the United States to South Africa and Europe.
  • EF can help to grow your brand to something that you only dreamed it could be.
  • EF helps to connect people from all over the world to your brand and product.

“In the past two months, Emerging Franchises has been working diligently to expand their reach across the United States as well as internationally.”

Read more: http://www.restaurantnews.com/emerging-franchises-is-going-global/

Commentary

An “Elite” brand in the Limited Service Resturaunt isn’t hard to define. They have a lot of locations (over 1000), with over one Billion Dollars in sales and Accumulated Unit Value of over 2 Million Dollars. But getting there is the hard part. Building a brand and slowly climbing that ladder to the “Elite” level of
business can take years. Dedication to the growth sometimes means taking the cautious approach, and allowing your company to develop strong franchises. Bringing up the value of the whole with consistency and quality that
enhance the whole brand and raises the value of not only the brand but the individual locations.

Read more: How to Become an Elite Restaurant Brand

News