Find the positive in a split shift
Scheduling employees to work long, continuous shifts may not make financial sense when you have a long lull in traffic between your lunch and dinner rush. Toast suggests you consider the split shift – dividing the work day into separate parts, say 11 a.m. to 2 p.m. and then 5 p.m. to 10 p.m. Depending on your state’s regulations of split shifts, it may make good financial sense to do it. Of course, there are negatives for many employees – but for others, there could be important positives too. Toast says if your staff includes people who care for family, they may welcome having a full-time job that includes a break in the day, allowing them to pick up children from school or check on a parent. Split shifts can also allow you to offer employees more work hours without decreasing the hours of other staff.
Big Mac ATM launches a tweet storm
McDonald’s hasn’t led the pack with its technology offerings but a recent event they staged helped give them some marketing buzz as a fun, progressive company. On January 31 at their Kenmore Square location in Boston, McDonald’s activated their “customized digital Big Mac ATM.” Pymnts.com said between 11 a.m. and 2 p.m. that day, the ATM dispensed two new Big Mac sizes – the Mac Jr. and the Grand Mac – for free. In exchange, guests (who lined up down the block for a free sandwich) supplied their Twitter handle. The ATM then generated a tweet on the user’s account.
Making a go of pay-what-you-can
In an industry of rising labor costs and low profit margins, how are pay-what-you-can restaurants faring? The Washington Post estimates there about 50 such operations in the nation that are trying to transform the way the public views food assistance and charity by bringing together people who can afford to pay for nutritious food and those who can’t. Some locations rely on volunteer workers and ask that if guests cannot pay, they do something to help. It’s obviously no easy task to run a sustainable operation. Still, some have managed to make it work: Denise Cerreta’s One World Café in Salt Lake City eked out a profit for a few years. Though Cerreta has since closed the café, she now focuses on her One World Everybody Eats foundation, which offers business plans and mentoring to community restaurant owners.
Add some surprise to your fries
French fries: They’re the ultimate comfort food. Lucky Peach mentions some international twists that could make your fries menu centerpieces. Take Kapsalon, fries topped with döner meat, Gouda cheese, shredded lettuce, tomatoes, cucumbers and/or onions, topped with creamy garlic sauce and sambal. Or Kenyan Masala fries with spicy tomato sauce, coriander and lemon. In Bulgaria, fries are covered in a white, brined, lemony cheese called sirene. Chaat masala fries are coated with a spice mix common in India, Bangladesh and Pakistan that includes a sweet and sour green-mango powder, black salt, asafetida, cumin, coriander, dried ginger, red chili, salt, and pepper. To balance savory with sweet, Food & the Menu suggests Japan-inspired Daigaku Imo fries coated with soy sauce, sugar, honey, sesame seeds and salt.
Delivery-only for the masses
Could delivery-only restaurants make dine-in restaurants obsolete? A new Technomic study says take-out meals are now taking sales from grocery and dining-in restaurants – and some big-name restaurateurs are tapping into the delivery-only niche. The New York Times reports that David Chang’s Momofuku restaurant group took in a $7 million first round of venture capital financing for Ando, its delivery-only restaurant. The investment is likely intended to make delivery-only a mass-market concept. Considering Chang’s portfolio includes more than a dozen restaurants in three countries, nine dessert bars, two cocktail lounges, a prepared foods business and more, he may be the person to take delivery-only global.
NASDA announces 2018 Farm Bill priorities
This month, the National Association of State Departments of Agriculture (NASDA) announced its priorities for the 2018 U.S. Farm Bill to provide consumers with access to the “safest, highest quality and most affordable” food supply. Its priorities include planning loans for farmers and ranchers who need to update infrastructure to comply with the Food Safety Modernization Act, additional funding for the Specialty Crop Block Grant Program, Market Access Program and invasive species programs, additional funding for animal disease coordination, and investment in voluntary conservation programs.
USDA paves the way for increased organic food production
If you’d like to increase the volume of organic food you serve, the U.S. Department of Agriculture has taken steps to make more of it available. Reuters reports that to increase the production of organic foods (sales continue to hit new highs and production hasn’t kept pace with demand), the department has launched a program to certify farmland that growers are in the process of switching to organic. By obtaining certification, farmers will be able to sell products raised in accordance with organic guidelines for higher prices than conventionally grown foods, which should help growers cover the costs of transitioning to organic farming, according to the Organic Trade Association.
Apps to take the pain out of staffing
Working in a restaurant can be a tough sell for a talented employee who wants to be valued and well compensated. So how do you find the best people out there? Technology can help. Chefs + Tech recommended a few apps that show promise, including Culinary Agents, Poached Jobs, Industry (which is planning a nationwide launch) and New York City-specific Jitjatjo, which Food & Wine referred to as the “Uber of finding restaurant staff.” Some focus on networking to find good hires and others are more focused on filling kitchen shifts – if you’re looking, give them a try.
Stay relevant through social media
Even if your restaurant doesn’t have flashy, up-to-the-minute kiosks, you can show you’re modern and relevant just by getting social media right. OpenTable recommends you try to inspire people and gain visibility by sharing what excites you – be it new menus, dining room changes, specials, or a new chef. Instagram Stories and Snapchat are good for sharing casual stories, images or video. OpenTable also recommends you live-stream content to attract viewers – using Facebook Live or Twitter Periscope to show an ingredient-buying trip or a fun exchange between staff members, for example.
Lessons learned from tech stumbles
Technology rollouts aren’t often smooth – even for Starbucks during its mobile ordering launch. The company recently said it had experienced a 20 percent increase in mobile pay and ordering during peak hours, which caused crowding that resulted in guests leaving without making purchases. In a CNBC report, restaurant analysts shared their take-aways, which might help you see what investments you may need to make ahead of adopting the technology. Specifically, they said it’s important to hire and train staff to work differently during peak times so you can avoid having to add staff. Review your traffic pattern to avoid bottlenecks and reconfigure your store if needed. Anticipate the need to accept many orders simultaneously – much like an e-commerce company has to – and use alerts and other technology to avoid overcrowding your location and overwhelming staff.
Prepare a safety net for slower months
Winter is coming, and for many restaurants, a post-holiday slowdown in business. Uncorkd recommends you reach out to your neighborhood – produce cards good for a free drink (if your state allows) and offer them to nearby businesses. Create a loyalty program for people living or working in your zip code. Invite local businesses to plan company events at your restaurant and host networking sessions, happy hours and creative off-season pop-ups to draw traffic. Lastly, consider trimming fat by reducing staff (keeping your most committed employees), negotiating year-end deals with your liquor distributor, reengineering your menu to eliminate low-performing items and creating a separate budget for slow months.
Lift up your lunch hour
Lunch business is down at many restaurants, with home offices, budget constraints and internet shopping taking a bite out of sales, according to Restaurant Hospitality. To change that, they suggest you try bundling entrées with drinks and/or sides and desserts to simplify ordering and convey value – you could drop the cost of the bundle at off times to keep seats filled. Cater to a business crowd by providing a quiet, quick meal with uncomplicated menu offerings – a limited menu can streamline prep – or inviting lunchtime speakers that appeal to businesspeople. Be able to adjust your service to accommodate both a fast power lunch or a longer business meeting. Finally, boost convenience by offering easy access to parking (or delivery for those looking to stay in for lunch).
Serving the single guest
Are you marketing your restaurant to single-person households? The U.S. Census says Americans 18 and older in that group represent 45 percent of the adult population in the country. Nation’s Restaurant News says these guests can be an important demographic to target because they are likely not eating alone when they dine out and their discretionary spending is focused less on additional members of their family. Restaurants can appeal to this group, the report says, by offering shareable servings and snacks that go well with socializing. NPD Group says single adults dined out more than 12 billion times during the year that ended in July – they represent about a quarter of all consumers.
Turning around the taboo of wines on tap
The Texas restaurant Sixty Vines designed itself around the traditionally dismissed concept of wines on tap, and what was initially conceived as a model to appeal to millennials is now drawing a much broader crowd, FSR Magazine reports. The restaurant offers 60 wines on tap from around the world. Selections rotate like a typical restaurant’s beer program. Since the restaurant offers 2.5 oz. pours, guests try different varieties, colors and regions throughout the course of a meal instead of committing to one glass consumed with an entrée. The quality of the selections is changing guest attitudes about tap wines, the restaurant says. What’s more, their model helps the environment: a spokesman says Sixty Vines has saved nearly 8,000 bottles from landfills due to their tap system.
Awaiting the return of the avocado
If your restaurant features guacamole or other avocado-centric items, you have likely been eagerly awaiting the end of the avocado shortage, which was spurred by weather challenges and labor problems. Reports are mixed about whether the avocado shortage and sky-high prices are behind us or will persist in the coming months. While we wait to see what happens, QSRweb says restaurants are getting creative with substitutes like jackfruit and broccoli (used in a “brocomole,” apparently), as well as edamame and sweet potatoes.
Seafood as a snack
No longer simply an entrée, seafood has been popping up with greater frequency on the bar and small-plates menus in recent months as chefs test out bold, new options. Flavor & the Menu reports that seafood is adapting well to edgier seasonings and presentations – like a scoopable cod brandade paired with olives and grilled bread, Ahi tuna tacos with Asian slaw and wasabi-lime avocado sauce, or even the sea scallop sliders with chipotle aioli, tomatoes and basil, a dish created by Tommy Bahama’s culinary director. What’s more, these smaller seafood dishes can still support a premium price point.
Restaurants get childish
Does your restaurant welcome children or is it a kid-free zone? Restaurants that have taken a stand one way or another have attracted some vocal responses on both sides of the issue in recent months. Some who cater to a high-end clientele and have banned children have seen a rise in business. Eater reports that a select few have found a way to walk the line between restricting children and maintaining etiquette. Cuchara in Houston issues a simple card to families – it says children at the restaurant don’t run or wander, stay seated at the table and are respectful. La Fisheria, also in Houston, welcomes children up until 7p.m., when they allow only adults in order to improve their late-night atmosphere and make best use of their space.
Prevent workplace injuries
Workplace injuries topped three million in 2014, according to the Bureau of Labor Statistics, and 75 percent of them occurred in services industries. Restaurant Hospitality shared these tips to minimize workplace risks: When employees must handle hazardous materials like degreasers, oven cleaners and ammonia, ensure they wear face masks and protective gloves. Clean spills immediately and place antiskid mats by your kitchen’s sink, dishwasher, cooler and entrance to avoid slips, trips and falls. Ensure employees know how to handle and clean slicing equipment, and keep a first-aid kit handy. Finally, make sure employees wear gloves, aprons and hats around hot equipment and tools. In case of a burn, rinse the area in cool water, bandage it loosely and seek medical attention – your worker’s compensation carrier may also offer a hotline to provide medical guidance.
Free tech to track the freshness of food
If you’d like some help in monitoring the freshness of the food products you store, a new app promises to assist. Restaurant Hospitality reports that the free app, dubbed EatBy, automatically suggests how long produce and frozen items will stay fresh and then reminds the user before that time limit is reached. EatBy’s developers say the app learns the storage habits of its users and while it is designed for use in homes, it can serve as an additional safeguard for restaurants.
Out with the app, in with the shared platform
Consumers are choosy about the amount of real estate they will devote to smartphone apps. That’s why many restaurants are forgoing a restaurant-specific app in favor of shared platforms like waitlist management systems that work for multiple restaurants, according to Restaurant Business. Chipotle is among the latest players to update its digital ordering process, which allows mobile ordering and payment – all via a new website as opposed to an app. They can be an appealing option for both your loyal customers and those who only dine with you on occasion.
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