Chili has always been a mainstay for the 12-unit Braintree, Massachusetts-based Joe’s American Bar & Grill, but it didn’t bowl over Steve Byrne, VP of culinary operations. So last February, he took it off the menu. “That was the biggest mistake I’ve made in my career,” he claims.
Quick service chains are cashing in on coffee. McCafe espresso-based beverages account for a substantial portion of McDonald’s revenues. The chain also sells packaged coffee in Canadian stores and may offer bags of McCafe Premium Roast in the U.S. For its part, Wendy’s upgraded its coffee program last year with the Redhead Roasters line and Burger King has partnered with Seattle’s Best Coffee.
Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.
Are there any strategies for keeping service staff motivated before the busy hours come? Our restaurant opens at 5 p.m. for dinner service and there are days where the first reservation isn’t until 6 or the main rush isn’t until 6:30-7:00. During these hours, management barks at the staff to stay on the floor and not in the coffee station or in the kitchen eating bread or carrying on about sports. Is there anything we can do? You can only tell them to clean or organize so many times before there is no busy work to be done anymore. How do we motivate them overall?
It is common, especially in fine dining restaurants that I’ve worked with, to bring in serv
As much as QSRs want to compete with fast-casuals—introducing higher-quality menu items and other experience-oriented amenities—many established players in the fast-casual sector want to emulate QSRs in one critical area: stay-in-your-car convenience.