Category: Commentary

Feeling thankful that gas prices are pretty low at the moment. Well don`t get to comfortable because these gas prices are expected to rise. With rising gas prices on the rise this could spell bad news for restaurant sales especially same-store sales. As more and more people look to get their food from the grocery stores as gas prices rise.

Key Takeaways:

  • Gas prices plunged late in 2014 and in 2015. Unsurprisingly, restaurant sales in early 2015 were spectacular.
  • Gas prices remain exceptionally low. Even if they increase 50 percent, they will still remain 25 percent below all-time highs.
  • Still, gas prices have increased for 14 days straight, and now average $2.21 per gallon, according to AAA. That’s about 20 cents per gallon more than a year ago, or a 10-percent increase.

“Gas prices are creeping back up as the price of oil rises. It’s more likely that gas prices will keep increasing than it is that they’ll fall again.”

http://www.nrn.com/consumer-trends/higher-gas-prices-are-big-sales-risk

Commentary

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

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

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

Arc Cardinal has been revolutionizing glassware since it created Fully Tempered glass in 1958 under the name Arcoroc Professional. Its parent company, Arc International, started as a tiny family owned glassware business in France way back in 1825. Today, they make everything from fine dining chinaware to PLA margarita glasses, but none of their products lack Arc’s dedication to durable elegance.

Key Takeaways:

  • Arc Cardinal has been revolutionizing glassware since it created Fully Tempered glass in 1958 under the name Arcoroc Professional.
  • Arc Cardinal’s fully tempered glass has been heat-treated which strengthens the glass to be up to 5 times stronger than annealed glass.
  • Arc Cardinal is admired by many chefs and wine purveyors across the globe, but some wonder why their glassware is more costly than other brands.

“Arc Cardinal has been revolutionizing glassware since it created Fully Tempered glass in 1958 under the name Arcoroc Professional. Its parent company, Arc International, started as a tiny family owned glassware business in France way back in 1825.”

http://blog.etundra.com/spotlight-on/arc-cardinal-glassware-professionals-choice/

Commentary

I am writing a summary on the five biggest questions owners and operators have about expanding to a second location. It is the most difficult decision an entrupinor will ever face. It can be easier to open the second location no where to open and pick a good location .No what to do before expanding .Thank you for reading my summary.

Key Takeaways:

  • Opening a second location is one of the most difficult decisions any restaurateur will ever face.
  • If the prospects of opening another location seem outweigh those challenges, here are six things we learned that might help you through the process of opening another location
  • When you open a second location, you have a much better understanding of how to create a realistic timeframe and all the planning it takes to get a location built and fully staffed.

“Take advantage of the fact that you already own an existing restaurant to conduct a little free market research by casually asking guests where they live, how they heard about you, and so on.”

https://www.fsrmagazine.com/kitchen-sink/5-biggest-questions-owners-and-operators-have-about-expanding-second-location

Commentary

Students at Swampscott Middle School in Swampscott, Mass., will be serving samples of vegetables they helped grow in the school’s garden, Item Live reports. During the first lunch period, students will serve samples of lettuce and kale to their peers. The students also worked with the district’s director of dining services to create a dressing to top the produce using herbs from the garden.

Key Takeaways:

  • Students at Swamp Scott Middle School in Swamp Scott, Mass., will be serving samples of vegetables they helped grow in the school’s garden, Item Live reports.
  • During the first lunch period, students will serve samples of lettuce and kale to their peers. The students also worked with the district’s director of dining services to create a dressing to top the produce using herbs from the garden.
  • School officials hope that the tasting educates students about local, fresh produce and sparks interest in the school’s garden club.

“You are a pretty thoughtful bunch. But on top of the smart operational tips and labor-saving initiatives were some surprising moments. Here are my top five.”

http://www.foodservicedirector.com/managing-your-business/controlling-costs/articles/what-worried-fsds-in-2016

Commentary

“The Digital Ordering Trends to Watch in 2017” covers the necessary evil of technology, organization, and ways that companies have made ordering more accessible to their customers. With it, technology grows and these companies know that they need to evolve along with the quickly transforming technology.

Key Takeaways:

  • Restaurant ordering is becoming more digital through apps and online services.
  • Apps for restaurants have doubled in usage in the last year.
  • restaurants’ POS systems have increasingly become cloud based.

“Keeping ahead of these shifts helps business owners and consumers achieve their goals faster and smarter than ever before”

https://www.qsrmagazine.com/outside-insights/digital-ordering-trends-watch-2017

Commentary