Yesterday, we discussed the ways employees could potentially steal from the restaurants where they work. Unfortunately, staff members are not the only ones walking into your restaurant looking to take advantage of you. When it comes to both diners and vendors, standing up to scams and theft needs to be done with extreme care. After
Blog
How to Catch a Thief in Your Restaurant
Theft among employees is a topic no restaurant owner wants to think about. You want to take pride in the staff you’ve hired. The idea that they could be hurting the business behind your back to benefit themselves is an unpleasant one. And for every dishonest person out there in the job market, there are
Success Story: M Restaurant
Consumer tastes aren’t the only things changing these days — restaurants need to constantly expand their menus, services — and even space — to ensure they remain competitive in the market. M Restaurant in Philadelphia, Pennsylvania, knows that all too well, as they began an ongoing process of expansion back in 2011 that continues to this day!
Spinning Plates: How M Restaurant in Philadelphia Does It All
Restaurant owners have a lot on their plates – from keeping operations running smoothly and motivating a hard-working team, to balancing finances with short and long term improvement plans. Imagine then adding these to the list: running a hotel and photography business, maintaining a historic building and patio garden, growing your own organic produce from
Don’t Let Your Take-out Take You Out: Tips for Restaurants
Whether you’ve been doing it for years or are just looking at new revenue streams today, savvy restaurateurs know there are few things that drive more sales — and with such relatively little effort — as a take-out menu. The demand is irrefutable. According to the National Restaurant Association (NRA), 34 percent of consumers say
Open Book: Building an Open Culture for Your Restaurant Employees
Who wants to talk money? Often enough, the answer is nobody. Especially not when it comes to profit and loss at someone’s restaurant. But the reality is, so many of the decisions you make every day as a restaurant operator comes down to how that choice will impact the financial success or failure of the
What to Do When The Power Goes Out in Your Restaurant
When you run a restaurant, you have to be ready for just about anything. And sadly, “just about anything” includes power outages. Having the power go out, especially during service, can throw a huge monkey wrench into what should have been a smooth-running shift. Besides leaving your guests and staff literally in the dark, a
Veggies Front and Center: The Vegetable Entree Revolution
A certain long-running animated television show once claimed “You don’t win friends with salad,” but is that really the case? Are vegetables really that disliked? Not when you know what to do with them! More and more, vegetables are becoming the stars of entrees in restaurants across America, with animal-based proteins taking a back seat.
Investing In and Engaging Your Restaurant Employees
Your workforce is the lifeblood of your business. Because of that, more and more restaurants are finding that the key to a great business is to put your employees first. We all know the restaurant and hospitality industry has a notoriously high turnover rate. To be the kind of restaurant that keeps its staff for
Keep Calm and … What Restaurants Should Do in a PR Crisis
Whether it’s accusations of foodborne illness, a fight in your establishment, or protestors staging demonstrations outside your business, how you handle public relations (PR) when the mousse hits the fan is important. There’s a lot at stake if you don’t handle PR correctly during a crisis. Certainly, short-term sales at your restaurant can be impacted,
