Did you know that one of the most common reasons restaurant employees leave a position is lack of training? According to research from Cake, for 62 percent of restaurant workers, not getting proper on-the-job guidance can influence their decision to move on. A recent survey of 2,000 restaurant employees by the scheduling software program 7shifts also found that 50 percent of respondents rated training as a 4 out of 5 on the scale of how impactful the factor was for restaurant employees on the job. Even if your staff does not feel that they need training, your training program is a sure-fire way to build their engagement and investment in your business. As Toast suggests, the first day of a new worker’s job is prime time to impart your restaurant’s values and demonstrate you care about the person’s role in the business, which helps build a person’s pride in (and dedication to) their work. If you devote 30 minutes at the start of the person’s shift to conduct training, you’ll set yourself apart from most restaurants. As you train the person in various responsibilities of the job, first explain why a task should be done in a certain way, explain how to complete the task, demonstrate the task, do the task together, and finally have the person complete the task alone to demonstrate his understanding of it. Provide a handbook of items that can be referenced later, like manager contact information and locations of cleaning supplies. Finally, appoint a mentor or point person who can answer questions that arise in the new employee’s first days and weeks on the job. It will build engagement for both employees and prevent the new person from making assumptions that could negatively impact your service to guests.
If you can raise your restaurant’s Yelp score by one star, it can lead to a revenue boost between 5 and 9 percent, according to a Harvard Business School study. At a time when reviews have that kind of power, it’s critical to stay on top if them. But when reviews can appear anywhere from Yelp to Google to Facebook to TripAdvisor and beyond, tracking and responding to all of your reviews can become a full-time job. Review management software platforms such as Yext can help operators centralize reviews from multiple platforms. As AdAge reported recently, operators using such systems can quickly identify (and fix) problems at a location and also respond quickly to reviews, which can influence how consumers feel about your brand.
Hepatitis A has reached outbreak status across the U.S., with new cases ranging from Florida to Washington state, Food Safety News reports. The Centers for Disease Control say the liver disease can spread most easily through the ingestion of food that has been contaminated with the feces of an infected person, as well as through uncooked (or not thoroughly cooked) food that has been contaminated. Many of the restaurants where the disease has been present have closed temporarily for employee vaccination clinics, but the best way to prevent the spread of the disease from the start is through – surprise – thorough and frequent handwashing, as well as by ensuring employees don’t work when they are ill. Be aware of such symptoms as jaundice, nausea, diarrhea, vomiting, stomach pain, low appetite and fever.
When a food delivery order leaves your restaurant, how confident are you about being able to keep that food safe en route to your customers? A new survey found that nearly 30 percent of food delivery app workers sample food they are delivering – and even more than that are tempted to try. To alert customers that someone has tampered with their food, operators are increasingly using tamper-evident labels. A QSR Magazine report advises using ones that will adhere to the full range of your packaging materials and also have security slits that tear if someone tampers with the label. These labels are a good place to market your food safety values, so they’re also a good place to feature your company logo, website or other identifying information.
The complimentary bread-and-butter basket has become a relic from the past at many restaurants around the country, but according to recent menu trends research in New York, Chicago and Los Angeles by Flavor & the Menu, that’s just leaving space for bread to occupy a more important place on the menu. The report says some restaurants are elevating bread by focusing on creating small-batch varieties of butter – with such flavors as olive and lemon, bacon fat and malt to make the bread more special – while others are raising their bread game with homemade biscuits, cornbread and grilled focaccia. The showstopper in the trends research was a bread sharing platter at Chicago’s Tied House, where a bread course including locally made breads and a range of housemade spreads such as miso butter, crème fraiche with honeycomb, green tomato marmalade and chicken liver mousse sells for a cool $32.
The holidays are here…Are you ready?
Kiplinger’s latest forecast on retail sales and consumer spending predicts that this year’s holiday sales will top last year’s. There’s still a little time to fine-tune your plan to profit. First, ensure you have trained all staff and they’re motivated to provide great customer service. Modern Restaurant Management also recommends that if you’re planning holiday promotions and special events, check that you have ample inventory on hand to support them – as well as a back-up plan in case you need to make last-minute changes. Be ready to attract attention right after Thanksgiving with festive décor and a marketing campaign that coordinates your email communications, social media outreach, in-store promotional materials and website (use Google Trends to help you identify key words to better connect with your audience).
Prevent produce and fish from going to waste
Approximately 40 percent of food is discarded in the United States, according to the Food and Agriculture Organization of the United Nations. Toast reports that 26 percent of produce is wasted before it reaches grocery stores. It adds to the exorbitant amount of food overall that is sent to landfills (97 percent), where it breaks down and releases methane, a greenhouse gas 21 times more potent than carbon dioxide. Foodservice operations can help cut down on two categories of commonly wasted food: produce and trash fish inadvertently caught by fishermen bringing in other varieties of fish. Consider buying “ugly” produce, featuring trash fish on your menu (they’re sustainable and often new to guests), and using the entire fruit, vegetable or fish on your menu – then composting leftovers.
Manage and protect your reputation
Your reputation is your greatest asset – and there are a growing number of threats to it, including food safety problems, concern over your ingredients’ origins, and supply chain security. One slip-up and a valued brand can generate harmful headlines in the news and on social media. A Food Safety Magazine report recommends you establish a team to identify potential issues (to help avoid being blindsided by unknown unknowns), then evaluate and monitor them. It needs to be well integrated into business operations, with involvement from people with decision-making authority at the top of the company. It should be able to identify problems early, connect them with business strategy, and then develop strategies to prevent them from happening or to change business practices to stop problems in their tracks.
Thanksgiving-week restaurant business is on the move
Thanksgiving day, arguably the pinnacle of American food appreciation each year, is upon us. This year, one in 10 Americans will plan to have their Thanksgiving feast at a restaurant and one in 20 will order an entire take-out meal from a restaurant, according to the National Restaurant Association. Those numbers could climb for restaurants in the future – the association says millennials are more likely than Gen Xers or baby boomers to dine out on Thanksgiving. Even if you’re not open on Thanksgiving, brace yourself for a busy day on Friday – two-thirds of shoppers say they will stop for a bite out in the midst of Black Friday shopping.
Food safety commandments
You get it, food safety is important. But the fast pace of a kitchen can mean it can be easy to miss problems or focus on the wrong things. Foodable recently boiled food safety down into these commandments: Skip deep cleans but clean as you go to avoid mishandling ingredients and cross-contamination. Know your vendors and don’t fall for a deal if you question the quality you’re getting. Use chemicals only when needed – too many of them in the food prep area can lead to contamination, and there are ample eco-conscious alternatives. Finally, establish a clear food safety policy, lead by example and set firm boundaries that staff cannot cross.
Point-of-sale systems step away from the countertop
McDonald’s recently said it was addressing a problem that exists for many brands in the quick-service and fast-casual categories: a slowdown in the speed of food delivery to customers due to factors like long lines and larger menus. The New York Times reports that McDonald’s plans to expand digital self-serve ordering stations to all of its 14,000 U.S. restaurants, where guests can order from a touchscreen, then get a digital location device, sit down and wait for a server to deliver their food. Toast reports that other brands are taking similar steps, like having cashiers use mobile tablets to walk up and down a line of guests to take orders. It is helping guests get their food more quickly and restaurants serve more people each day.
Restaurant concepts in play for 2017
As 2016 winds down, industry trend watchers are looking ahead. Technomic’s Darren Tristano predicts we’ll see more of these restaurant concepts in the next year: Custom-built fast casual pizza, craft burgers that emphasize local, high-quality ingredients, Middle Eastern and Mediterranean foods that expand beyond Greek – particularly vegetarian and other health-conscious options, and an expansion of poke in the fast-casual segment. Poke, he said, is helping to open people’s minds to raw fish, particularly in lunch dayparts where it’s appearing more frequently in items like sushi burritos. Finally, as more restaurants expand breakfast and offer it all day, Tristano predicts we’ll see more upscale, high-quality breakfast concepts break out in 2017.
Out-recruit competitors for holiday staff
If you’re looking to hire extra staff this holiday season, you can stay ahead of the competition by streamlining the process. To help, Entrepreneur recommends you take some or all of these steps: Invest in mobile optimization efforts that eliminate the need for excessive scrolling, zooming and jumping to different menus (while 90 percent of workers look for jobs on mobile devices, only 54 percent of job applications work on them, according to Modern Restaurant Management); slim down your list of questions to focus only on what you need at the first stage of the recruitment process (i.e. are a cover letter and résumé sufficient?); and offer résumé upload options that candidates can use to link to their LinkedIn profile, Google drive or other file hosting service.
Spurlock launches quick-service restaurant
A new quick-service chain is poised to launch, courtesy of Morgan Spurlock, who sought to bring transparency to the quick-service restaurant industry in his 2004 documentary, “Super Size Me.” Spurlock will unveil a test of his new quick-service restaurant, Holy Chicken!, in Columbus, Ohio in January. His goal is to provide a transparent restaurant – first in Ohio and later in multiple cities around the country. Nation’s Restaurant News says quick-service industry professionals are advising
the restaurant, which will offer chicken from a farm Spurlock’s family owns in Alabama. The chicken will be free-range, cage-free and without added hormones and antibiotics. While fries will not be on the menu, the restaurant will offer coleslaw, greens and corn syrup-free sodas from a beverage company in Cleveland.
Restaurants that play games – either by offering their own or being a hub for other companies’ games – can build strong emotional connections with their guests while they collect valuable data on their preferences, according to a report from FSR magazine. If games are a natural extension of your brand, try creating one yourself to build guest relationships. But you don’t have to be a game developer to get in on the opportunity. Consider restaurants that simply piggyback on the popularity of established games – like a restaurant that participates in Pokémon Go and pings offers to people who stop in while playing, or another that assembles game kits, coupons and prizes for fantasy football-playing guests who join them to watch football games. The audience is already established – you just need to find a way to be a part of it.
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