Leadership

Intuition is Great but Data is Better

In the fast-paced world of the restaurant industry, where success hinges on serving excellent food, providing top-notch service, and maintaining a unique ambiance, making informed decisions is essential. While the traditional reliance on gut feelings and intuition has its merits, the access of data has introduced a paradigm shift in restaurant management. Data-driven approaches are […]

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Gen Z

Poor Restaurant Service is Not Their Fault – (in defense of Gen Z)

Recently I went to a really sexy fast-casual restaurant in Gainesville, Georgia. A lot of oxymorons there but this one is the flagship launch for a new brand by King’s Hawaiian – the company that makes those little sweet rolls everyone loves from the grocery store. I’m not sure why they chose Gainesville, Georgia (about

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Ex-cons working in kitchen

A Great Solution to Your Restaurant’s Staffing Problems: Hire an Ex-Con!  

Hiring previously incarcerated individuals can bring several benefits to your restaurant:  Access to a larger talent pool: Many previously incarcerated individuals face challenges finding employment due to the stigma associated with their past. By being open to hiring them, your restaurant can tap into a pool of potential employees who are often overlooked by other

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Investor Pitch

How To Get Funding To Open Your Restaurant

Getting funding for opening a restaurant can be a challenging task, but with a well-prepared plan and strategic approach, you can increase your chances of success. Here are some steps to help you secure funding for your restaurant: Develop a winning concept: There are two ways to approach the creation of your restaurant. A. You

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Why Are Restaurant Managers Not Visible Anymore?

On Father’s Day, my family took me to a pancake restaurant in downtown Atlanta. It’s one of those portfolio add-ons to a restaurant group that has already earned their wings through more ambitious dinner concepts, so this one, I suppose, was created because…well…why not? I’ve been to this restaurant three or four times and each

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How to Build a Strong Online Presence for Your Restaurant

Building a strong online presence for your restaurant is crucial in today’s digital age. It can help you attract new customers, engage with your existing ones, and enhance your overall brand image. Here are some tips to help you build a strong online presence for your restaurant, covering website design, social media marketing, and online

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How Restaurant Owners Can Stop Making the Same Mistakes

Sales are down, profits are almost nonexistent, you are getting bad reviews online, and you cannot keep good staff. What do you do? Sadly, most restauranteurs turn to the same reactionary solutions, but they never work. Solution Number 1: Hire New Managers Seems like a good idea. Bring in some new talent, but you soon

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5 Ways to Capture Summer Sales

Summer is a great time for restaurants to increase their profits. With warmer weather, longer days, and more people going out to dine, there are plenty of opportunities for restaurants to attract new customers and boost their sales. Let’s explore some tips on how restaurants can maximize their profits this summer. Update Your Menu –

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Restaurant Manager

Why Hire a Restaurant Management Company?

Restaurant owners face a variety of challenges in running a successful restaurant, from managing day-to-day operations to developing marketing strategies and ensuring financial stability. Outsourcing oversight to a restaurant management company can provide many benefits for restaurant owners, including: Expertise: Restaurant management companies employ experienced professionals who have a deep understanding of the restaurant industry.

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Restaurant Manager

Save Your Restaurant by Saving Your Managers

Save Your Restaurant by Saving Your Managers So much has been written about the effect COVID had on restaurant staffing. There was a mass exodus from the industry because hourly employees realized they were being underpaid with no benefits for exceptionally hard work. Expecting no change in the way restaurants were run, many never returned,

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