In my last blog, I outlined a step by step process for preparing to reopen your restaurants. Getting a handle on your finances, applying for aid and re-engineering your business to be bulletproof are all important tasks that need to get done, but it looks like that still is going to leave us with a […]
Staying Sane While You Wait Read More »
In the last few weeks, I have had some very difficult conversations with a lot of restaurant owners that I consider not only clients but friends. I’ve listened to them as they have made hard decisions to close one or all of their locations, worried about their employees while understanding that they could not financially
What Do We Do Now? Creating a PLAN to Reopen Read More »
You may feel all alone in an empty dining room but take comfort in the fact that almost every restaurant suffers the September Slump. For the most part no matter how much you promote your business or how big a discount you offer, it really doesn’t drive people through the doors. Last minute vacations, back
7 Restaurateur “Must Do’s” for September Read More »
A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction was, “hey… why do I have to pay for employee benefits…isn’t that the restaurant’s problem?” It got me thinking about the whole idea of cherry-picking line
Restaurant Surcharges – Health Insurance vs. Tips Read More »
I’m sure that you will agree that sandwiches are the greatest human invention of all time. Simply by putting some food in between two pieces of bread you combine seemingly unrelated ingredients into a delicious, handheld, portable meal. Since the birth of the sandwich, clever and hungry people have been experimenting, innovating, and inventing new
Sandwich Trends of the Future Read More »
Anyone who has opened a restaurant or is looking at doing so is faced with the high cost of occupancy. Whether you lease a space or purchase it outright, one way or another, 5% to 10% of your top line sales will go toward paying for rent, taxes, and/or maintenance. It’s inevitable. Skimp on size
8 Reasons Why Small “Cockpit” Kitchens Make You Money Read More »
For restaurants, online brand presence is everything…and so is the food and the service and the cleanliness and the decor and the vibe and let’s not forget about the location. People are eating meals away from home more today than ever before. However as more restaurants open each year, competition for those dollars is fierce.
Restaurant Marketing – Tout Your Value Not Your Brand Read More »
Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full of incredible food in the other? Throw in some good friends and great ambiance, what could be better? With spring now in full bloom, and summer right around the corner, the desire to dine alfresco
5 Things To Consider When Offering Outside Dining Read More »
A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and full of lettuces, grains and juices. They came off as hippy food… Moosewood in Ithaca, NY or Greens and Knead Your Bread in San Francisco. Sugar and bread were still “ok” if not staples on those
Healthy Menus Are Here To Stay Read More »
The USDA estimates that more than 30% of all food is wasted in the US. Much of that happens in the production and distribution phases but still, the last few years have seen a huge trend in big name chefs tackling the problem of food waste in restaurants. It’s an issue that chefs and restaurant
Choose Ingredients Wisely to Reduce Food Waste Read More »
