One of the trickier aspects of managing restaurant staff is effectively incentivizing your workforce into bettering their performance. It can be a real struggle for managers in both the front and the back of house. Human nature leans into inertia, so trying to force an employee to change behavior will likely lead to resistance. So
Smart Brewery Design for Modern Restaurant Owners
Breweries have a special set of challenges outside of your average restaurant industry business. From getting the proper equipment to completing the necessary permits and licensing to preparing for taxes as an alcohol supplier, simply getting a brewery up and running can be an intense process. However, it’s important not to forget about a core
Employee Turnover: How to Lower Restaurant Labor Costs
Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 73%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
Sports Bar Marketing: 7 Tips for Driving More Customers
Depending on what their favorite sport happens to be, fans may be winding up or winding down energy and excitement for their preferred team and players. But for sports bar managers and employees, the season is never over. Sports bar marketing and business planning is a year-round event, and the financial success of your establishment may depend
10 Interview Questions to Ask When Hiring Restaurant Staff
With hospitality industry turnover rates commonly around 72%, you might feel like you’re constantly interviewing and hiring restaurant staff. But are you asking the right questions? Whether it’s hiring restaurant positions for kitchen staff, front of house servers, hosts, or managers, there are ten essential questions that can really help assess an applicant’s fit for
How to Handle Restaurant Reservation No-Shows So You Don’t Lose Money
It’s probably happened to you before — you’re expecting a restaurant reservation to come in for dinner, and they just don’t show up. Now you have an empty table and you’re relying on walk-in guests to come and fill the space of what should have been a guaranteed table for your staff. When it happens
How Much Does It Cost to Start a Restaurant?
New ones seem to pop up all the time. That empty storefront that used to be an insurance office — now a bustling sandwich shop. The vacant lot you never thought would get filled — now a Southern-themed family restaurant. Entrepreneurs left and right are looking for opportunities and spaces to build out their dreams
Sharing the Bottle: Supporting Women Wine Professionals
Facing challenges that are similar to the culinary world, the number of women in the wine industry lags behind their male counterparts. As an integral part of the hospitality industry, sommelier and beverage director positions can require long hours to cover new vintages and trends in beverages coming out every year. These jobs may also
7 Things to Know When Starting a Brewery
Let’s say you love beer. Not only do you love beer, but you want to make beer yourself. Maybe you’ve done homebrews before and now you want to share your beer with the world on a grander scale. Why not work on starting a brewery? Getting a brewery off the ground is basically like starting
HR 101: Your Restaurant Employee Handbook
Everyone needs structure. It’s how we know what to do next, whether what we did was successful, and helps us work better with others. For businesses large and small, the basics of that structure is epitomized in the employee handbook. Building out a restaurant employee handbook can seem daunting at first, but getting down to the why,
