There is a large issue at play with the people who do not pay people on the books. For the people who pay their employees in cash, some of them have a hard time getting the numbers right. Managers have to know that when they count money, they are actually losing money. If they were to just use an accountant, or something of that sort, they would not have to worry about figuring out the payroll for themselves.

Key Takeaways:

  • People want to pay workers as little as possible because they earn more money that way.
  • Everyone in the world is money hungry and that much has been proven over time to all.
  • Being able to work effectively while knowing the reality of your pay is really important.

“The IHL Group study also revealed that quick-serves have the one of the highest costs of cash for any retail segment at a whopping 11.4 percent. That means that for every dollar restaurants bring in, they’re immediately losing more than 11 cents of it—before they’ve bought any food or paid a cent of rent.”

Read more: https://www.qsrmagazine.com/outside-insights/why-your-managers-would-love-stop-counting-money

Commentary

A grand opening is your chance to set the tone of what your business is going to be. You want to attract people and show them that you are going to be a viable member of the community. People should feel comfortable coming to your new place and they will be taken care of in more ways than one. It is up to you to make sure that they feel this energy from the very first day that you open.

Key Takeaways:

  • You want people to feel as if you will be a viable asset to the society with your first day.
  • Making people feel comfortable from your opening moment will make them want to come back for more.
  • Take a look at your business from a consumer perspective and what you would want from a day like this.

“For Chicken Salad Chick, grand openings are designed to generate excitement in the community and staff and to attract new loyal customers. It’s common to see lines of people snaking around the block in anticipation of a new store opening.”

Read more: https://www.qsrmagazine.com/customer-experience/how-ace-grand-opening

Commentary

People should always feel comfortable when eating or drinking something. If they do not, then do not even attempt to consume anything of that nature. People want to put healthy things inside of their bodies so that they can flourish and remain healthy. Too many people rely on other people to tell them what is healthy and what is not healthy. Do due diligence and be smart in what is indulged and people will be fine.

Key Takeaways:

  • According to a 2017 BBC investigation conducted in the U.K., over half of iced beverages served at fast-food establishments are contaminated with fecal matter, specifically coliform bacteria.
  • Evidently, the source of the fecal matter problem is dirty ice that is dispensed through ice machines used at fast-food restaurants in the U.K.
  • If the ice machines are not cleaned regularly and thoroughly, Listeria, Salmonella, and E. coli can flourish and spread to the ice consumed by guests.

“Maintaining an ice machine can become slightly more complex in locations where multiple departments share a machine. In these locations, it’s very important to designate which department is responsible for the cleanliness of that machine and ensure that a routine schedule is followed.”

Read more: https://www.qsrmagazine.com/outside-insights/food-safety-and-dirty-ice-chilling-problem

Commentary

When trying to build a brand, it is important to consider all of the things that make a brand worthwhile. First and foremost, you want to have a memorable image that is curated from your brand. You want people to see your brand and automatically have an image in their mind of what it is. Secondly, you must market your brand to a high level. Promote inclusiveness and stand for strong values and it will be reflected in your consumer base.

Key Takeaways:

  • Being able to create a lasting image in the minds of consumers is paramount.
  • You want a brand that is true to its values and understands how to connect to people.
  • It is hard to compete with some of the massive brands out there so be creative.

“Restaurants from local mom-and-pop shops to regional chains to mega global brands have done a good job of outlining their values. These values help to differentiate a brand and define a culture, and can be a powerful tool in leading a brand on a daily basis.”

Read more: https://www.qsrmagazine.com/mike-ganino-crafting-culture/6-ways-bake-values-your-brands-dna

Commentary

Limited Time Offers (LTOs) are a great way for fast food and fast casual restaurants to capture consumers’ increasingly scant and scattered attention, and can also help inject some novelty into familiar restaurants in the same way as daily specials do at more upscale establishments. LTOs can help you capitalize on seasonal ingredients and flavors and create short-term fads like the Unicorn Frappuccino. Taco Bell, for example, rolls out a new LTO ever six weeks or so, including LTOs featuring outside brands like Doritos.

Key Takeaways:

  • Limited Time Offers (LTO) can help fast food and fast-casual restaurants grab onto customers’ increasingly scattered and scarce attention.
  • LTOs can help capitalize on seasonal ingredients and flavors, or cultivate their own following, such as the McRib’s devoted fans.
  • Taco Bell rolls out an LTO about once every six weeks, including some that involve external brands like Doritos.

“Limited-service chains enjoy a significant advantage over CPG companies when it comes to capitalizing on fads that burn brightly for a short time, as opposed to trends, which tend to have greater staying power.”

Read more: https://www.qsrmagazine.com/marc-halperin/3-ways-win-killer-ltos

Commentary

There are many people who are looking at food trends of the past couple of years. It is no secret that the amount of vegetarian and vegan diet based individuals have greatly increased over the past years. It continues to happen as more and more people are siding with these people. Now, there are restaurant owners who are trying to take advantage of this. By offering vegan, or vegetarian, options on your menu, you are appealing to a large demographic.

Key Takeaways:

  • There has been a large increase in the amount of people who refrain from eating meat.
  • Some people, restaurant owners in particular, are taking advantage of this new influx of consumer.
  • By appealing to all kinds of potential customers, you can make a lot of money in the food business.

“Big brand kombucha (fermented tea) has cemented itself in the new age of alternative beverages, but consumers will soon see various styles of home-grown kombucha coming out of boutique/lifestyle hotels and chef-driven, trendy eateries.”

Read more: https://www.hotelnewsresource.com/article101598.html

Commentary

There are many cities that are full of food trucks. They are low cost to start up and many people are making decent money from them. They are able to get these trucks relatively cheap, obtain a permit to sell food, and then make a great deal of money operating the truck. Some people do not understand this practice but the ones who do make a lot of money. However, there are risks that come from it.

Key Takeaways:

  • There is a lot of money waiting to be made if you can get the right opportunity with food.
  • In places like New York City or Los Angeles, these kind of things already exist.
  • Some people are more inclined to start these businesses than others because it does not have much upfront costs.

“Without proper coverage, food trucks leave themselves exposed to scenarios and lawsuits that could easily end their business before it even takes off.”

Read more: https://www.qsrmagazine.com/outside-insights/risks-operating-food-truck

Commentary

Everyone who is a little bit creative in their own way should try to step up and show it. Do not be afraid to fail and try to do things that will make you distinct from the other people in your particular space. No one will ever fault you for trying to do something and if you are trying to promote creativity, that is a very honorable thing. Depending on who you are, you might have it better than others.

Key Takeaways:

  • If you are someone who thinks they are creative, then go express yourself in that manner!
  • Some people are too worried about what others think and as a result, they play it safe.
  • There are plenty of people out there who will appreciate hard work and creative detail.

“We supply our unique furniture to a variety of restaurant establishments including pubs, coffee shops and ice cream parlors. We also sell our custom table tops to companies wanting to enhance their branding to customers that walk through the door, such as car dealerships or even schools.”

Read more: http://www.restaurantnews.com/create-a-stunning-look-with-custom-and-themed-table-tops-081518/

Commentary

If you are the owner, or manager, of a restaurant then you are faced with tough decisions on a weekly basis. Depending on the size of your particular place, you have more or less decisions to make then the other guy. With that being said, all restaurants should try to reduce waste. By having waste, you are losing money over the long term. You can simply get something that would recycle all of this waste to help you.

Key Takeaways:

  • Restaurants should be serving straws only on request and when requested, they should provide compostable straws.
  • To keep the water bills down and reduce water wastage, keep carafes of water on each table.
  • Your restaurant should invest in inventory management software to reduce food waste and keep the inventory low.

“Becoming more sustainable doesn’t have to be a burden. Here are 5 easy ways to reduce waste in your restaurant.”

Read more: http://blog.etundra.com/going-green/5-ways-to-cut-waste-in-the-restaurant/

Commentary