Month: April 2018

The restaurant industry, despite being one of the most prevalent and established businesses in the country, is always looking to new innovation, and in particular to the embrace of technology. And one of the biggest opportunities to leverage technology is in POS systems – tying the front of house to the back. NorthStar has been leading the way with their innovative, tablet-based POS offerings, which have landed at famous and respected restaurants all over the country.

Key Takeaways:

  • The restaurant industry is one of high competition and low margins, and as such, restaurateurs are always looking for ways to gain and advantage.
  • One of these key areas is in leveraging technology, especially in the link between the front of house and the kitchen.
  • NorthStar has been a leader in this regard, offering innovative POS systems base off of tablets and which have seen success around the country.

“For nearly seven years, restaurant operators across the country have turned to NorthStar point of sale system to better manage operations, streamline data capture and offer remote visibility of their restaurant.”

Read more: http://www.restaurantnews.com/new-york-restaurants-look-to-northstar-innovative-point-of-sale-solution-to-manage-operations-030118/

Commentary

Prix-fixe menus are a great addition to any restaurant’s offerings, and are attractive to restaurateurs because of their inherent features, guaranteeing a high check size for each diner. However, there are some things to keep in mind before moving forward. First, think about how to use prix-fixe offerings strategically, such as at lunch and on holidays. Secondly, don’t overconstrain yourself in your menu offerings – even with a set menu, still offer some opportunities for diners to customize, and for you to upsell in the process.

Key Takeaways:

  • Prix fixe menus can be a great addition to a restaurateur’s repertoire – if they are used wisely.
  • Since few restaurants can support a most to only prix fixe offerings, a better idea is to utilize them during lunch and holiday periods.
  • Additionally, supplement the fixed menus with some opportunities for creativity and upselling on behalf of the guests.

“Typically offering a 3-course combination consisting of an appetizer, entrée and dessert, the prix fixe menu was initially employed to draw in customers during a sluggish economy.”

Read more: http://blog.etundra.com/in-the-restaurant/prix-fixe-menus/

Commentary

We all love a French fry. But, sometimes the tried and true can bore a palate. Qsrmagazine.com has found three dishes that build on comfort food basics and ethnic good staples in order to create some really different and delectable sides.

The Chickory’s Street Corn takes iconic American and Mexican street grub and fuses the two together, with ingredients like, chipotle peppers, Adobe seasoning, corn on the cob, jalepenis, lime juice and parmesan cheese. A healthy couscous salad, created by the Hummus & Pita Co., uses carrots corn, feta cheese, Kalamata olives and couscous. Lastly, but no less deliciously, The Daug Haus has chosen to elevate the lowly but yummy tater tot of our collective childhoods with a rainbow of fun and adult toppings, such as chipotle, aioli and miso ranch.

Key Takeaways:

  • The Chickery’s Street Corn has created a twist on the staple that fuses the classic American and the Mexican varieties of the street food.
  • The Hummus & Pita Company’s couscous salad is a lovely and delicious side that features couscous, corn, carrots, Kalamata olives and Feta cheese.
  • Daug Haus’s loaded tots reinterprets the childhood fast-food, giving it a new grownup palate-pleasing profile with mature toppings, like aioli, miso ranch, garlic and spicy basil flavor.

“We were able to create a standalone side without going beyond our current ingredients that we have on hand.”

Read more: https://www.qsrmagazine.com/menu-innovations/3-sides-are-way-more-interesting-fries

Commentary

Nothing can slow down the operators of a quick-serve restaurant faster than dealing with a safety issue and possible legal or insurance liability. As such, a QSR operator’s focus needs to be on safety at all times. Within the footprint of the restaurant, take all possible precautions, from equipment placement to footwear selection. Then, be sure to work with an appropriate insurance agency to ensure that you are provided with coverage for all relevant facets of your business.

Key Takeaways:

  • Restaurant operators need to have their full focus on safety, one of the most critical aspects of their businesses.
  • According to industry research, ever dollar invested in safety measures yields a 4-fold return in saved expenditures.
  • Start with the basics – safe equipment, non-slip shoes, etc. – and then work with your insurer to make sure that the big things are covered.

“One in 20 on-the-job injuries and illnesses worldwide occur at eating and drinking establishments, according to a study by Cintas Corporation. For every $1 spent on safety programs, businesses can save $4–6 from costs associated with injuries and fatalities.”

Read more: https://www.qsrmagazine.com/outside-insights/never-take-shortcuts-restaurant-safety

Commentary

Restaurant owners often wrestle with the idea of taking venture capital in order to grow their business. Maria Empanada, owner of Studio Candela, an Argentinian restaurant in Denver, decided to take the plunge. With the help of a consultant, she secured approximately 3.5 million dollars in Series A funding from a well-known venture capital firm in Colorado. With the additional funding, Empanada plans on growing from three locations to seven. Without this level of funding, she would never have been able to grow the business this aggressively on her own. According to Dennis Monroe, Chairman of a premier Minneapolis law firm that specializes in financing multi-unit franchises, there’s currently an increased interest in “greener” restaurants by venture capitalist firms.

Key Takeaways:

  • Research gathered from the financial data company, Pitchbook, shows that while capital investment dollars have skyrocketed, the actual volume of investments has taken a dive.
  • Because venture capital investors expect speedy growth, more cautious entrepreneurs may wish to seek other avenues of funding.
  • Venture capital firms are interested in proven businesses that have their legs under them, which is why new businesses often need to start their funding with friends and family.

“Monroe also sees renewed interest in the restaurant space from nontraditional investors.”

Read more: https://www.qsrmagazine.com/finance/venture-capital-right-your-restaurant-concept

Commentary

Starting a restaurant business can take a lot of effort and planning. One of the most important part of the planning is discovering the kind of clientele an owner might have in his chosen area. Knowing the age, lifestyle and average of income of the targeted clientele can help an owner adjust his menu and atmosphere to reflect what the community may easily enjoy; the information can be gathered from public records as well as asking the community themselves what they enjoy and desire.

Key Takeaways:

  • If you are scouting your new restaurant’s location, public records can help you assess whether there are enough potential clients in the area.
  • Public records can help you assess demographics and decide if the area is already saturated with what you want to offer.
  • Getting a bead on pay levels in the region should help you further refine your assessment.

“This information is vital when determining price points, menu items, and even hours of operation to ensure a successful launch and years of prosperity.”

Read more: https://www.qsrmagazine.com/outside-insights/3-ways-public-records-can-help-your-restaurant-business-thrive

Commentary

One decade has passed since the 2008 global financial crisis, but the restaurant industry still has yet to fully recover. However, some leaders of companies within the industry have discovered key strategies that can bring about proven results as businesses struggle to recover from losses. Some of these tested strategies include returning to the brand’s origins while simultaneously embracing what it means to be a truly modern business; prioritizing the needs of franchisees; understanding the customer; and managing growth, among others.

Key Takeaways:

  • The recent recession brought a lot of hardy, iconic food purveyors close to going under, proving that The restaurant biz is far from recession-proof.
  • Some sterling, but sinking, restaurants were abject readjust their sinking ships by re-focusing on the core concepts that initially put them in the map.
  • Staying innovative, and keeping up with modern trends and technology, is critical to staying afloat and speeding ahead in the restaurant business.

“With consecutive years of sales declines and drastically reduced spending from value-conscious consumers, the recession left much of the limited-service segment desperate to turn their fortunes around in the post-recession landscape.”

Read more: https://www.qsrmagazine.com/competition/10-tips-rescue-your-brand-brink

Commentary

Ice machines are becoming more advanced. You need to know that you can find the best people to manufacture the best possible ice machines out there. The truth is that the newer, larger ice machines out there kind of look like a washer dryer.

The idea of having a key to a personal ice machine seems a little bit unnecessary, but you do see this in a hotel setting so it may make sense in a residential setting as well. The choice is yours.

Key Takeaways:

  • In the digital age, even ice machine’s are getting redone and revamped using technology.
  • Manitowoc’s next generation ice machine is more sustainable and energy efficient than any other.
  • It is more sanitary, as well as integrates technologies such as sensors and notifications.

“Indigo NXT simplifies the process of owning and operating an ice machine by incorporating a 2.8-inch icon based easyTouch display into their modular cubers”

Read more: https://www.qsrmagazine.com/news/manitowoc-introduces-next-generation-ice-machine

Commentary

Protecting your restaurant’s brand and decor is important and can make or break your business. In this case, an ounce of prevention can do the trick. One way is using a “trade dress”, referring to elements of the restaurant’s design. Federally registering your trademark is one other option. Companies can register its trade dress on UPSTO’s register, who decides if the trade dress is distinctive enough. If not, there’s always supplemental registers. Protect your rights ahead of time to avoid headache later.

Key Takeaways:

  • Decor in a restaurant is one of the core components of brand awareness.
  • People want to steal decor for the sake of having a keepsake of the brand or restaurant.
  • Making decor more difficult or illogical to steal can deter people from taking them home.

“Restaurants invest heavily in their décor; protecting those rights ahead of time will make it much easier to shut down copycat establishments whom try and steal that décor.”

Read more: https://www.qsrmagazine.com/outside-insights/how-avoid-someone-stealing-your-restaurant-d-cor

Commentary