09-18-2014 Boosting Sales
Published in Restaurant Business newsletter
As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.
Staying on top of chronically overflowing inboxes isn't easy. We asked several restaurateurs how they keep from feeling overwhelmed by emails from customers, coworkers and suppliers; here are their tips.
Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.
If Chick-fil-A and In-N-Out Burger had a love child, it might look like PDQ—an acronym that most folks associate with Pretty Darn Quick but, in this case, stands for People Dedicated to Quality. 09/22/2014
Optimizing your food and labor costs with a back office solution is crucial in order to remain competitive today, but navigating back office systems can be a complex process. By becoming informed of the latest industry news and information, you can keep your business running efficiently and smoothly.
Consumers today are getting smart about their health, and your guests expect to see healthy choices alongside the not-so-healthy ones. As they wise up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.