A few weeks ago, I went to a restaurant with a group of friends. It was a busy Saturday night, and there were lots of servers — all dressed in the same black uniform — running around. After a while, we were ready to order drinks and, to save time, just asked the first server whose
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How to Make Your Happy Hour More Profitable
To the joy of many — and disappointment of others — Illinois Gov. Bruce Rauner signed a bill yesterday legalizing Happy Hour in that state for the first time since 1989. The concept of short-term discounts, usually falling in those slower after-work hours, is so prevalent, everyone from Sonic Drive-Ins to upscale steakhouses uses the
5 Tips to Help You Strive for Sustainability
In the restaurant industry, trends come and go nearly as quick as customers during a dinner rush. But there is one buzzword floating around that you should definitely pay attention to: sustainability. At the recent National Restaurant Association Show in Chicago, a panel of experts — including Kathleen Seeley, managing partner of Ricca Design Studios;
How Foodservice Trends Affect Your Back of House
As a restaurateur, you spend a lot of time trying to anticipate the next big consumer trend and how your business can capitalize on it. Most often, these changing tastes deal with new flavors, original preparations, and innovative presentations. Each change in what the customer sees and tastes, however, can have major effects on your
The Secret to Eating Like a Local When You Travel
We’ve been there: It’s day three of your trip, and you’re rocking that relaxed vacation vibe like no other. But you’ve also tried every concierge-recommended restaurant within walking distance of your hotel — and you’re already tired of each and every one. What’s a visitor looking to completely soak up the culture of their new
The Big Business of Business Diners, Part Two: Tips for Restaurants
You now know about the unique needs of the business diner, but how can you make your restaurant the perfect choice for their meetings? According to restaurant experts speaking at the National Restaurant Association Show in Chicago, all it takes is a few tips — and a lot of relationship building. 1. Concentrate on
The Big Business of Business Diners, Part One: The Who’s Who
So you’ve got a good dinner crowd; you’ve set up a menu with the perfect mix of comfort and creativity; and you’ve got a big box of crayons on hand, to cater to any young foodies-in-training. Think you’ve got all your bases covered? Think again. There is one very important diner category that you may
How the Economy Affects the Restaurant Industry
It can’t be denied that the “foodie culture” has a significant influence on restaurants, but there is another force that has more consistently shaped the industry: the economy. In fact, restaurants wouldn’t exist if it weren’t for economic and political factors. The world’s first restaurants popped up in 18th century Paris when servants, newly unemployed
How to Write About Your Restaurant Online
You’ve followed our tips from prior blog posts. You’ve strategized, designed your website, and set up your social media accounts. In short, you have decided to take advantage of the nearly unlimited marketing potential of the Internet. But now comes the really hard part: actually writing about your restaurant. We get it. Staring at a
Restaurant Inventory Management: Keep Your Business Healthy
Managing a restaurant offers numerous challenges and something is always going to pop up to demand your attention, so it is important to have as many policies and procedures in place as possible. With your slim margins, controlling cost is a key to success. As food and labor are typically your largest expense, it is
