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bluebookweb

May 2, 2019

How to Win Every Customer’s Heart

Every service industry wrestles with one problem that is central to everything else we do. We pay a lot of advertising money to draw people to our establishment or service only to have them greet an unhappy employee who is really not equipped to turn them into a lifelong customer by their smile and their actions. In fact, in some cases it might be better to have no one there than to risk having a negative (or at least a not positive) interaction.

I have learned through my four decades in the service business that success comes down to this little triad: LOVE your customers. SERVE them unconditionally. WIN their hearts. Do this and something magical happens.

So, how do we make this happen in our business? Let’s start with what we make our employees believe about our mission. And, yes, you are on a mission.

Cast a Vision that Starts at the Top

As leaders, it’s important that we set the culture at the company so that everything we do resembles putting others before ourselves. This flows from genuinely caring about those we come in contact with, and it must be at the core of what we do. There will always be issues at work, just as there are always issues in life. How we handle these issues will vary greatly based on whether or not serving others first—even our most challenging associates—is at the core of who we are and what we do. For job commitment with a purpose, we must teach character, not success, focusing on building character, not characteristics.

What does this look like in reality? While one business culture focuses on character—humility, servanthood, and kindness—another focuses on the process and convenience of the franchise. One is based on the heart of the business while the other is based on the mechanics of the business.

What can we learn from this? It starts with the leadership and flows up through the team to our guests. We can’t expect our team members to follow our lead to live out the spirit of hospitality in our service to others if we don’t walk the talk ourselves. We must model it by living it. We must be the first to do what we expect others to do when they’re looking to us for direction and leadership. And this starts with the CEO and his leadership team, not just at the local establishment leadership level. If we want our team members to go above and beyond our expectations, we must set them up for success by leading by example and training them to do their jobs in like manner.

The way to introduce quality service standards is through a robust training program.We need to train our new team members not only in the skills necessary to do their jobs, but also in our company’s culture. People need to know the “Why” and we need to be able to explain that to them in a simple and powerful way. That means, of course, that we need to know the why. Take the time to figure this out. Then share it often with your employees.

You’ll instill in them purpose and empathy and you’ll start building a growing tribe of engaged customers. Let’s talk about each of these vital aspects of the customer service experience.

Purpose

Without vision, people don’t know what they’re supposed to aim for. What’s our common goal? What do we want to achieve in business? What’s our business philosophy? Our team members should be well aware of these, and this information should not only be central to all training, but it should also be repeated frequently throughout every day, at every staff meeting, in every email communication, and … well, you get the point. The Ritz Carlton is known for this. At the start of their day, the Ritz Carlton teams gather for their Daily Lineup. During this fifteen-minute gathering, they do three things. They hear what is happening at a corporate level and what is happening at the local hotel—such as a memorable story of how putting their vision to work has affected a guest. They also review their twenty core values.These values are always within the team members’ sight and hearing. There is never an excuse for the team members to not know how to respond in any given situation in order to accomplish the Ritz Carlton Golden Standard of Service. They are ladies and gentlemen serving ladies and gentlemen.[i]

When we’re looking to hire, our potential team members need to be willing to sign off on our mission statement, agreeing that they know the standards our company strives for and are willing to exemplify those standards no matter what they are putting their hands to do any time they’re on our property. The outcome of training and development of front-line crew members should reflect the values of the owners.

But knowing our business isn’t enough. Team members also need to know and understand their purpose in their position. The goal is to provide a seamless delivery of our product or service. For that to happen, each team member needs to know what they’re responsible for and how to best serve in that position. This can only happen if we point out that purpose during their training. We’ll discuss this more in the upcoming section about roles and goals.

Empathy

Whether we’re training our team members or they are serving our guests, empathy is extremely important. It has been said that people don’t care how much you know until they know how much you care. It’s true. We must first show we care about the person we’re communicating with. If we’re human, we understand that when we’re dealing with a difficult situation, we want someone to understand how we feel in that moment, and we don’t want to be judged for feeling that way. It’s a very vulnerable place to be. The knowledge that we care about their concerns also builds trust.

Let me share a true story that I think really exemplifies what I am talking about. Unbeknownst to the hotel staff, a gentleman would be scouting their facilities for an outstanding brand in a particular industry that held annual conventions and wanted a new place to hold one. Upon his arrival, the front desk associate realized his room wasn’t available due to overbooking. The gentleman hit the ceiling. When the front office leader heard the commotion, he took the initiative to come out from behind the counter, introduce himself to the guest, and profusely apologize for the oversight.He asked the gentleman if he could have a couple of minutes to resolve the issue and turn around the negative situation. Within moments, the leader had a hotel limo take the guest across the street to another of the corporation’s properties, where they paid for him to spend the night. The next morning, the leader brought him back to an upgraded suite, chocolate-covered strawberries, champagne, and a written apology to him. The hotel also picked up the bill. Due to their excellent service recovery, the gentleman brought back multi-million dollar accounts. Again, the hotel staff didn’t know he was scouting their property until after the fact. Yet, they took care of him as a person first.

That’s a great lesson that we can replicate in any service business.

We must train our team to consider the person first and the business second. Ask if there’s something we can do to help make the person feel better. “How may I serve you?” is the appropriate hospitality statement in this situation. If the guest responds in anger, frustration, or grief—we’ve all seen one blow up, growl, or break down and cry at one point or another—stating that we understand their (insert emotion here) and would love to help resolve the situation will go much further than responding in like kind. This is why putting others before ourselves at all times is so incredibly important in the spirit of hospitality. It doesn’t matter how ridiculous their request may sound to us. It doesn’t matter whether company policy allows such-and-such response. What matters is making the guest feel important enough for someone to empathize with their felt need and work with them to amend it.

Love. Serve. Win.

We are all operating in a different hiring environment now. For the first time in my lifetime there are more available jobs than people to fill them. Wages are rising because of supply and demand. That means that every employee we can convince to work for us is gold. It’s always been true, but never more so than now.

So, teach them the “Why” for your organization, how it sees its customers, and what the mission is. Empower them to not just satisfy your customers, but to elate them. Then, spend your advertising dollars knowing that when they work and people come to your establishment that they will become customers for life.

How to Win Every Customer’s Heart posted first on happyhourspecialsyum.blogspot.com

bluebookweb

May 2, 2019

Is Your Restaurant Ready to Host Corporate Events? Here’s A Guide to Get You There

Work, meetings, and training isn’t just taking place in corporate offices anymore. Companies are turning to outside venues — especially restaurants — to provide experiences and an inviting atmosphere away from cubicles and meeting rooms.

Your restaurant is poised to make a great profit from this trend. According to the CWT Meetings & Events2019 Meetings & Events Future Trendsreport, the 2019 meetings market will increase by 5 to 10 percent.

If you haven’t been hosting corporate meetings and events, you can quickly become a preferred venue in your community by following a few best practices. Here’s our guide on how you can appeal to corporate event planners:

Update Your Spaces and Amenities

Companies are searching for venues that have the right amenities, and they’re going to have different needs than clients who are only booking social events.

Corporate event planners need venues that have a variety of spaces that can accommodate different types of meetings, from a small group or board meeting, all the way to a large conference with several hundred attendees. Smaller events may need a quiet area or private room with one large conference table, several smaller tables, or rows of chairs facing a podium. Large conferences typically need a huge room that can fit hundreds of people for the day, and possibly those smaller rooms for side meetings or breakout sessions.

In addition to the spaces, corporate events require technology for presentations and trainings at these meetings, so make sure you have sufficient wifi, screens with projectors that can easily connect to a laptop, microphones, and a sound system.

Not all corporate events are about work. Companies may also contact you to book networking events, cocktail parties, staff retreats, lunches, and dinners, and your existing dining room or private rooms could be a perfect fit.

Provide the Right Information Online

Event planners are working nonstop, booking for multiple clients at once, so doing an initial search online is their first step towards researching a new venue.49 percent of event planners use the Internet as a primary way to find and book venues.

Make sure your restaurant appears in their search by using the right keywords on your website: your city, state, neighborhood, cuisine, types of events you host (including corporate, meetings, networking, conferences, and cocktail parties), your available spaces (boardroom, meeting space, dining room, private room, banquet room, patio, rooftop, lounge) and what type of venue you are (restaurant, event space, cocktail lounge, recreation, meeting space, etc.). The more you talk about those keywords on your website, the more search engines will associate your site with those words, and you’ll have a better chance of ranking at the top of a search.

Sharing photos, room options, floor plans, amenities, and menus is a must — corporate planners will use this information in a presentation on possible venues that they provide their clients. Include photos that show your space without a setup, with an event setup, and during an event so the planner and the client can have a sense of what their event would look and feel like if they booked your venue.

Don’t stop with your website. Your event information should also be included on venue listings sites, your social media profiles and posts,Google My Business, and any other platforms that you’re using in your marketing. You never know where planners may find information about your business.

And of course provide contact information for your event staff as well as an event booking lead form so planners can get in touch with your venue right away.

Communicate Quickly

One of the biggest pain points we’ve heard from event planners is the delay or lack of response from venues when they send an inquiry. Someone from your venue should be monitoring emails and booking form responses every day and provide an answer as soon as possible. If they don’t hear from you, they’re going to book the first venue that fits their client’s needs.

Go a step further to stand out by using event management software to communicate with event planners. You can upload documents, menus, private event package options, floor plans, photos, and more to your account. Then, create email templates that include all of that information and send them easily to anyone who inquires about events at your venue.

Connect with Your Community

Local Chambers of Commerce, convention centers, and hotels have relationships with companies and conferences that are likely to hold events in your area. Introduce yourself to these organizations and let them know that your venue is available for private dining. You may also want to host a corporate or business open house at your venue so they can see what you offer in person.

Get Started and Grow Your Revenue

Off site corporate events are here to stay and the need for new and different restaurant locations will only continue to grow. It takes a bit of initiative and marketing, but if you follow our guide, you can make your venue a preferred vendor for corporate events and meetings.

Is Your Restaurant Ready to Host Corporate Events? Here’s A Guide to Get You There posted first on happyhourspecialsyum.blogspot.com

bluebookweb

May 1, 2019

Should Your Restaurant Start Accepting Bitcoin?

Bitcoinis a popular digital payment system that utilizes peer-to-peer technology to manage monetary transactions on a decentralized platform rather than a centralized authority. You might have encountered a patron who insisted on paying in Bitcoin and didn’t know how to handle it.

With more than 46,000 merchants accepting Bitcoin across the globe, the popularity of the cryptocurrency is clearly on the rise. It’s about time the restaurant and catering industries jump on the bandwagon.

Should Your Restaurant Accept Bitcoin?

Restaurants and cafes that accept Bitcoin enjoy a number of benefits. First, if you’re an advocate of cryptocurrency and you want its usage to grow, you will be happy to accept Bitcoin payments and become part of the pioneering promoters. Again, you are likely to attract like-minded clientele while giving your customers more payment choices. Even if some of your customers don’t know about Bitcoin, they will appreciate the fact that you offer multiple payment options. Let’s look at the case of Danish restaurants to see how European pioneers are doing.

Danish Restaurants Embracing Bitcoin

More than 1,500 restaurants in Denmark accept Bitcoin for online orders. Known globally for its award-winning cuisine, Denmark is extremely Bitcoin-friendly when it comes to foods and drinks.Hungry.dkis an online food chain that accepts Bitcoin for a variety of foods ordered from more than 1,500 restaurants. While most of these restaurants don’t accept Bitcoin on-premise, Bitcoin users can be happy to make their orders online and have their favorite foods delivered to their doorsteps. The improved stability of the coin over the years reassures restaurant owners that accepting BTC is a real, if not especially profitable option.

Despite its current stability, only a few years back the coin was extremely volatile, and that’s not necessarily a bad thing. Remember theBitcoin pizza storywhere a programmer bought two pizzas for a value of 10,000 BTC (valued at $30 in 2010). Less than a decade down the line, those two pizzas would cost more than $38 million. Will the Bitcoin miracle happen again? Hard to say. But so far it’slooking good in the first quarter of 2019, so accepting Bitcoin, a global currency, is likely to benefit your business as an investment to counter the risk of local economic downturns.

How to Start Accepting Bitcoin

Now, to begin accepting Bitcoin in your restaurant, you need to sign up for a merchant Bitcoin wallet. Websites likeBitcoinPay,CoinGate, andBitPayprovide easy-to-use wallets that integrate with many point-of-sale (POS), e-commerce systems like Shopify and Magneto, and various shopping carts.

When users make payments through these applications, they do so through a QR code that is scanned by the payer to send bitcoins to your wallet. Depending on the POS or bookkeeping system you use, the bitcoins can be automatically converted to USD for easy accounting and tax calculations.

After setting up the system to accept Bitcoin in your restaurant, the next step is to let your clientele and other potential customers know about the new payment method. You can do that with simple signage on your restaurant or on your website and social media sites. There are a number of websites that track businesses that accept Bitcoin, and it’s very helpful to get your business on those maps. Good examples areCoinmap.organdSpendBitcoins.

The original purpose of Bitcoin is to provide a peer-to-peer digital currency. So, it should be treated just like cash. As more people come to this realization and begin to spend their coins on everyday needs like food, traveling, and recreation, more businesses will fully benefit from the innovative currency.

Should Your Restaurant Start Accepting Bitcoin? posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 30, 2019

How to Split The Bill in Every Situation (Infographic)

“Who pays?” is the question every server will ask a group of diners, but the answer may start to surprise servers and restaurant owners.

Technology is changing the way people split the bill when dining out. This shift comes as financial apps make money accessible everywhere and advanced restaurant POS systems make dividing the check up easier than ever.

A common rule of thumb is that, unless designated beforehand, diners in a group setting should expect to split the tab evenly. But new research shows us that diners actually aren’t doing that in practice. In fact, 66 percent of people surveyed don’t split the bill evenly when dining with friends and 41 percent will always ask for separate checks.

As the industry standards change, it’s important for restaurant owners and servers to understand and anticipate how the bill should be handled. After all, great customer service should be simple on the customer and on trend.

The below visual explores the five most common dining scenarios and how customers should navigate the check in each situation. It also lists helpful tips for diners to make group dining easier on their server.

How to Split The Bill in Every Situation (Infographic) posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 30, 2019

MRM Research Roundup: End-of-April 2019 Edition

This edition ofModern Restaurant Management (MRM) magazine'sResearch Roundup features F&B companies views on mobile technology, the cashless culture and OpenTable's best bruch restaurants.

F&B and Mobile

A recent survey of food and beverage leaders highlights that while a large percentage feel confident in their restaurant’s current use of mobile technology, only 48 percent feel prepared to capitalize on future innovations. Sixty-two percent of respondents expressed doubts over their ability to keep up with the speed of mobile technology changes. And more than half (59 percent) agreed that their company faces the threat of disruption from their more mobile-enabled competitors.

“The rise of mobile ordering andon-demand food delivery services are completely changing the restaurant and guest experience,”said Simon de Montfort Walker, senior vice president and general manager for Oracle Food and Beverage. “In order to remain relevant to a rapidly evolving audience, restaurants must act quickly to modernize their mobile strategy and offerings. Today, the experience a customer has ordering online or from a kiosk can be just as essential as if they were ordering in the store.

The study findings point to a clear and urgent need for restaurants to embrace the right mobile and back-end technology to drive higher ticket value, turn tables faster and enable more cross and upsell. In addition, the findings highlight the need to embrace mobile technology to avoid being outpaced by the competition, help cut labor costs and improve the guest experience – all critical components to revenue growth.

Cutting Costs, Saving Time Equals Increased Revenues

Restauranteurs are investing in mobile technology to cut costs and save time in areas such as hiring less serving staff but more runners, keeping a close eye on stock levels to avoid over-ordering and waste, and the ability to quickly change the menu and offer specials when there is an over-stock of inventory.

84 percent of food and beverage executives believe the adoption of guest-facing apps drives down labor costs

96 percent agree, with 40 percent strongly agreeing, that expanded mobile inventory management will drive time and money savings

Improving Loyalty and the Dining Experience

Today’s foodies are satiated with choices. In addition to great food, what drives their loyalty is easy ordering and delivery, fast, seamless payments, and a personalized experience.

86 percent of operators say branded mobile apps increase their speed of service and therefore revenue

93 percent believe their guest-facing apps enhance the guest experience, promote loyalty and drive repeat business

Perceived Future Benefits of Mobile Technology

Restaurants are already using mobile devices for table reservations, taking orders, and processing payments, but what value do restauranteurs believe will come from future mobile innovations?

82 percent believe partnerships with third-party delivery services like Uber Eats and GrubHub will help grow their business

89 percent believe check averages will increase thanks to in-app recommendations

95 percent believe the guest experience and customer loyalty will continue to improve

The Road Ahead

While most organizations rated themselves as highly able to meet new consumer demands, an undercurrent of anxiety about the future was also apparent with only 48 percent of respondents reporting that they have the tools they need to meet the mobile demands of tomorrow. The mobility study findings show a clear path for restaurateurs including applying mobile innovation to broader areas such as inventory efficiency, getting new customers in the door, serving them more efficiently, and keeping them coming back.

For this survey, Oracle queried 279 leaders in the food and beverage industry who use mobile technology in their organizations during the summer of 2018. 45 percent of those surveyed were from full-service restaurants, 24 percent from fast casual and 23 percent from quick service. Seventy-one percent of respondents are director level or higher, with 45 percent hailing from companies that generate more than $500M in annual revenue.

To learn more,click here.

Restaurant Rebound

The restaurant industry's sales rebounded solidly during March after stumbling the previous month. Same-store sales growth was 1.2 percent in March and 1.0 percent for the first quarter of 2019. The industry is going through its strongest period of sales expansion since 2015, with four consecutive quarters of positive same-store sales growth, according to TDn2K's Black Box Intelligence™. However, chain restaurants continue to struggle with declining guest counts. Same-store traffic was -1.8 percent during March.

Restaurant guests have many options when it comes to buying food away from home. This means each guest interaction is vital for restaurant brands to develop loyal guests that will help offset this waning traffic trend. But are restaurants delighting their guests and meeting their expectations?

White Box Social Intelligence™ data reveals sentiment has indeed been increasing for restaurant guests in recent months. Guest sentiment based on chain restaurant food became more positive during each month in the first quarter compared with March of 2018. The same is true for guest sentiment based on restaurant service. This is especially important since TDn2K research continues to show that service is a key differentiator for top performing brands based on sales growth. A common characteristic of these top performers in recent years has been delivering an experience that is driving higher service sentiment scores.

Although intent to return positive sentiment is declining slightly year over year, the overall values remain extremely high.

Connecting the DotsWhat food items do guests of top performing restaurant brands love? What food offerings have the highest guest sentiment among the brands with the largest same-store sales growth during the first quarter of 2019?

In the case of guests of top performing limited-service brands (those in quick service and fast casual), the terms with the highest net sentiment during March were the following: sandwich, BBQ, salad, fries and chicken. Most of these terms typically come to mind when thinking about limited-service restaurants. But there are guests of these segments that are looking for healthier options. Top performing brands in these segments are providing craveable salad options as a way to attract guests and drive sales.

In the case of full-service brands (casual dining, family dining, upscale casual and fine dining), the food terms with the highest guest sentiment during March were the following: sauces, desserts, steaks, parmesan and avocado. It is interesting that in the case of full service, the terms that get the highest positive sentiment were mainly ingredients versus meals. The details such as the sauce or a topping included in a dish can make all the difference in delighting the guest. Additionally, once guests have decided to sit down at a full-service restaurant and spend a little more time and money, desserts are enhancing the experience and can be powerful drivers of positive sentiment.

Top and Bottom DMAsMarch once again proved Orlando, FL has the restaurant guests with the most positive sentiment among the largest metropolitan areas in the country. Orlando topped the list with the most positive net sentiment based on restaurant food, beverages, service, ambiance and value.

As has been the case in recent months, Los Angeles again emerged as having guests the least satisfied with their chain restaurant experiences. During March, this market had the lowest net sentiment based on service, beverages and value. Raleigh is also frequently on the list of guests with lowest restaurant sentiment. During March, guests in this market had the lowest sentiment regarding restaurant ambiance, food and their intent to return to the brands they mentioned during the month.

Best and Worst RegionsThe relative strength of chain restaurants can be perceived not only at the national level, but throughout the country as well. All eleven regions of the country tracked by TDn2K reported positive same-store sales during March. This is something that has only happened four times in the last three years, all of them within the last twelve months.

As could be expected, guest sentiment is also positive in all regions of the country. For the fourth time in the last five months, over 50 percent of all restaurant online mentions and reviews were positive in each of the eleven regions.

Florida not only has the market with the highest sentiment on multiple restaurant attributes, it was also the region with the most positive sentiment overall during March. It was the only region in which over 60 percent of all mentions and reviews were positive. The Mountain Plains and Western region rounded up the list of the most positive regions during March.

The regions with the least positive restaurant sentiment during March were the Southwest, New England, and New York-New Jersey. The last two are frequent inclusions in the list of least positive sentiment each month.

Restaurant Technology Report: Empowering Diners

Hospitality Technology releasedits 21st annualRestaurant Technology Study, titled,“Exponential Digital Drives Quantum Convenience.” For more than two decades,Hospitality Technologyhas charted the budgets, business drivers and investment plans of restaurant companies across segments and brand sizes. The study has chronicled the growth of restaurant IT over a course where the pace of change and technological advancement has been exponential.

Data from previous reports shows that in the not-far-distant past, the key charge for IT deployments was to reduce operating costs and increase efficiency. With that operational focus,in 2008, casual dining establishments were leading in technology innovation, with 43 percent saying they led the competition compared to 32 percent of QSRs that claimed to be leaders. In 2019, the quick service space includes fast casual concepts. Combined, the vast majority (93 percent) claim to feel they lead in innovation. This isn’t necessarily false pride – as the more successful a brand is, the more likely they have been referred to as “technology companies that serve food.”

The 2019 study reveals that restaurants are placing hyper-focus on empowering diners with service options. Through illustrative and written analysis the report charts the budgets, strategy and investments of restaurant technology from what happened in 2018 to what is planned for 2019.

Key findings include:

Restaurants are planning hardware upgrades with the largest portion of IT budgets being allocated here (23 percent). A telling byproduct of the fervor for delivery options is that the second greatest amount of IT spend will go to third party providers (21 percent).

As a strategic goal for technology, engaging with third-party delivery providers is a priority for 12 percent of overall respondents, but restaurants that consider themselves innovators in digital customer engagement put higher urgency here with 33 percent naming it top goal.

The drive for providing new service and delivery options for diners crystallizes in investment plans for 2019. The top six investment areas for restaurant innovation is dominated by providing guests with personalized experiences. These include: third party delivery integration (48 percent), mobile payments (47 percent), digital ordering (45 percent), tableside ordering (34 percent), predictive analytics (34 percent) and interactive kiosks (32 percent).

These investment plans are mirrored in software rollout plans. The focus will be on digital ordering software upgrades and changes with 59 percent of restaurants putting IT dollars here. This is tied with mobile payments which sees 25 percent of restaurants adding the functionality for the first time, 26 percent making enhancements and another 8 percent changing suppliers.

As goes software, so goes hardware. Looking at installation plans for hardware POS terminals, kiosks and tablets take the lion’s share of investment in 2019. Providing guests with the option to self-serve has driven more than a quarter of restaurants to plan to add kiosks for the first time and 19 percent of restaurants are adding tableside tablets for payment.

The leaders in the restaurant industry are proving that the focus on digital will be the source of growth. These digital components will be bolstered by data on both the customer side – to understand what guests want, where and how, and on the business side – to monitor, react and predict with attention on KPIs.

To download the 2019 Restaurant Technology Study,:click here.

Understanding the Cashless Culture

InCashless Culture: the Marketer’s Guide to the Emerging Cashless Consumer,consumers grapple with the future of cash, cards, mobile, and everything in between. The surprising findings uncovered significant insights for the grocery, retail and restaurant categories in particular.

The biggest takeaway? We have a long way to go before we give up our cash completely. And yet most of us seem resigned to eventual digital domination:Over 50 percent of those surveyed anticipate paying for goods and services via fingerprint scanning or facial recognition within ten years.

Among the study’s compelling data points:

Cash and Cards Are Far From Dead

76 percent still carry cash daily

55 percent hate the idea of life without cash

We’re Still New at Mobile Payments, But Younger Consumers are Leading the Way

58 percent of those using mobile payments have only started in the past year

45 percent of those over 40 have never used mobile payments; while 22 percent of those under 40 use itdaily

Significant Barriers to Going Cashless Remain:

45 percent say there is no reason to use mobile payments

63 percent say clear and consistent visual cues around mobile payment options are needed at P.O.P.

A Little Loyalty Goes a Long Way

As most businesses want to collect more and more data from customers to benefit their marketing efforts, they may be surprised to learn—just in time for national “Get to Know Your Customer Day” on April 18, 2019—that most customers actually don’t want to get that chummy. In fact, according to a new U.S. survey conducted online by The Harris Poll on behalf ofWilbur, a new, ultra-simple loyalty program designed bySmart Transaction Systems, most Americans (71 percent) would be less likely to join a loyalty rewards program that collects personal information (e.g., address, account information), with 27 percent saying they would be much less likely.

In addition, most Americans (58 percent) are also less likely to join a customer loyalty program that requires them to download an app to access the benefits, with 26 percent saying they would be much less likely.

“These survey results prove that U.S. consumers are becoming much more selective about the loyalty programs they join and, I believe, are ultimately more loyal to brands that respect their personal privacy,” said Ray Clopton, President and CEO of Wilbur and Smart Transaction Systems. “It is really important for businesses to pay attention to what their customers want—especially when developing a loyalty program—and I think these results could not be timelier given that we’re about to celebrate ‘Get to Know Your Customer Day.’ Yes, businesses should get to know their customers—but as people. Not as a slice of a database or a spreadsheet column.”

The survey also found that a majority of Americans (76 percent) are more likely to join a customer loyalty program that collects only their name and phone number, with 32 percent responding they would be much more likely to join. Americans also said they were more likely to join a customer loyalty program that does not require them to carry a physical card (79 percent), with 34 percent saying they would be much more likely to join.

“What these results tell us is that customers don’t want to join a loyalty program that asks for too much data or requires them to carry another card in their wallet or download another app on their smartphone,” Clopton says. “We have been hearing this from customers for years, which is what inspired the creation of Wilbur and how it works. But it feels official now that a reputable research company like The Harris Poll has validated our assumptions and informal research.”

Wilbur is a privacy-friendly, super simple loyalty program designed for busy business owners who don’t have extra time to manage a loyalty program, and customers who don’t want to fill out another form, carry another card or download another app. The program only collects customers’ first name and phone number, and only texts them when they have earned or redeemed rewards.

This survey was conducted online within the United States by The Harris Poll on behalf of Wilbur from April 4-8, 2019 among 2,003 U.S. adults ages 18 and older. T

Best Brunch

OpenTable, the world's leading provider of online restaurant reservations and part ofBooking Holdings, Inc.(NASDAQ:BKNG), today released its annual list of the100 Best Brunch Restaurants in America for 2019. OpenTable data shows that 81 percent of diners book their Mother’s Day reservations two weeks in advance, so the list comes at the perfect time to help diners find the best brunch eatery to celebrate the mother figure in their lives. Featuring restaurants coast-to-coast, across 24 states and Washington, D.C., the list is a comprehensive look at the best brunch spots in the country. The Best Brunch Restaurants in America list was culled from more than 12 million verified diner reviews of over 30,000 restaurants in 50 states and Washington, D.C.

From restaurants with magnificent views likeGeoffrey's Restaurantin Malibu, Calif., to brunch institutions likeSadelle’sin New York, to acclaimed eateries likeSomersetin Chicago, the Best Brunch Restaurants list features a wide variety of restaurants. California is the most recognized state on the list with 16 restaurants honored, followed by New York with 12 winning restaurants and Illinois and Pennsylvania with eight each. Florida, Texas and Washington, D.C. each boast seven winning restaurants and Louisiana claims five honorees.

The annual list comes on the heels of OpenTable’s national #DiningMode campaign, a challenge to diners to set aside their phones while dining with mom and connect with those around them this Mother’s Day. Diners are now encouraged to give moms the gift of being truly present at acelebratory brunch at any of this year's winning restaurants making honoring the mom in your life easy and more rewarding.

“On Mother's Day 2018, we seated more diners than any other day that year and recognize that celebrating mom is a priority for our diners," said Caroline Potter, Chief Dining Officer at OpenTable. “The honorees on this year’s best brunch list are creating experiences that will dazzle her and make embracing our #DiningMode challenge a snap, with sublime drinks and dishes and friendly service. You won’t be tempted to pick up your phone on May 12 at any of these spots.”

The 100 Best Brunch Restaurants list is generated solely from diner reviews collected between March 1, 2018 and February 28, 2019. All restaurants with a minimum "overall" score and number of qualifying reviews were included for consideration. The overall score is made up of unique data points, such as overall diner rating, user klout, total number of reviews and regional overall rating. Qualifying restaurants were then scored and sorted according to the sum of tags for which "brunch" was selected as a special feature.

Based on this methodology, the100 Best Brunch Restaurants in America for 2019according to OpenTable diners, are as follows (in alphabetical order):

100 Best Brunch Restaurants in America for 2019

Ambar – Multiple Locations

Atchafalaya Restaurant– New Orleans, Louisiana

Balthazar– New York, New York

Bartolotta's Lake Park Bistro– Milwaukee, Wisconsin

Beachcomber Cafe – Crystal Cove– Newport Coast, California

Beatrix – Multiple Locations

Brennan's– New Orleans, Louisiana

Brennan’s of Houston– Houston, Texas

Bristol Seafood Grill – Multiple Locations

The Butcher, The Baker, The Cappuccino Maker– West Hollywood, California

Bud & Marilyn's– Philadelphia, Pennsylvania

Café Ba-Ba-Reeba– Chicago, Illinois

Cafe Fiorello– New York, New York

Cafe Luxembourg– New York, New York

Cafe Monte– Charlotte, North Carolina

Cappy's Restaurant– San Antonio, Texas

Carmine's – 44th Street– New York, New York

Catch LA– West Hollywood, California

Chart House Restaurant– Weehawken, New Jersey

Chez Zee– Austin, Texas

Cookshop– New York, New York

The Copper Hen– Minneapolis, Minnesota

The Dandelion– Philadelphia, Pennsylvania

The Dining Room at Salish Lodge & Spa– Snoqualmie, Washington

Duke's– Huntington Beach, California

Emmaline– Houston, Texas

Farmers & Distillers– Washington, D.C.

Farmers Fishers Bakers– Washington, D.C.

Farmhouse at Roger’s Gardens– Corona Del Mar, California

Founding Farmers – Multiple Locations

The Gage– Chicago, Illinois

Gandy Dancer– Ann Arbor, Michigan

Geoffrey's Restaurant– Malibu, California

Gertrude's– Baltimore, Maryland

Giada – The Cromwell– Las Vegas, Nevada

Grace's– Houston, Texas

The Grand Marlin of Pensacola Beach– Pensacola, Florida

Great Maple– San Diego, California

Green Valley Grill– Greensboro, North Carolina

The Hamilton– Washington, D.C.

The Hampton Social – River North– Chicago, Illinois

Harbor House– Milwaukee, Wisconsin

Hell's Kitchen – Caesars Palace Las Vegas– Las Vegas, Nevada

The Henry– Phoenix, Arizona

HEXX kitchen + bar– Las Vegas, Nevada

Ida Claire– Addison, Texas

The Ivy– West Hollywood, California

Jake's Del Mar– Del Mar, California

Kyle G's Prime Seafood– Jensen Beach, Florida

Lafayette– New York, New York

Lake Elmo Inn– Lake Elmo, Minnesota

Le Diplomate– Washington, D.C.

Le Moo– Louisville, Kentucky

Lindey's– Columbus, Ohio

Little Goat– Chicago, Illinois

Lola Seattle– Seattle, Washington

Louie Bossi Ristorante– Fort Lauderdale, Florida

The Love– Philadelphia, Pennsylvania

Maggiano's – South Coast Plaza – Costa Mesa, California

Mama's Fish House– Paia, Hawaii

Mere Bulles– Brentwood, Tennessee

Mon Ami Gabi– Las Vegas, Nevada

Muriel's Jackson Square– New Orleans, Louisiana

Oxford Exchange– Tampa, Florida

Palace– Miami Beach, Florida

Palace Café– New Orleans, Louisiana

Parc– Philadelphia, Pennsylvania

Perch LA– Los Angeles, California

Pier W– Cleveland, Ohio

Poor Calvin's– Atlanta, Georgia

Print Works Bistro– Greensboro, North Carolina

The Rotunda at Neiman Marcus– San Francisco, California

Sadelle’s– New York, New York

Salty's – Multiple Locations

Sarabeth's Park Avenue South– New York, New York

Shaw's Crab House– Chicago, Illinois

The Smith – Multiple Locations

Somerset– Chicago, Illinois

Spencer's Restaurant– Palm Springs, California

Stanford Grill– Columbia, Maryland

Succotash – Penn Quarter DC– Washington, D.C.

Summer House Santa Monica– Chicago, Illinois

Suraya– Philadelphia, Pennsylvania

Talula’s Garden– Philadelphia, Pennsylvania

Tavern on the Green– New York, New York

Terrain Garden Cafe– Glen Mills, Pennsylvania

The Tropicale– Palm Springs, California

Top of the Hub– Boston , Massachusetts

Tower Oaks Lodge– Rockville, Maryland

Town– San Carlos, California

Tupelo Honey – Downtown Asheville– Asheville, North Carolina

Ulele– Tampa, Florida

Unconventional Diner– Washington, D.C.

Upland– New York, New York

Whiskey Cake– Plano, Texas

White Dog Cafe– Wayne, Pennsylvania

Willa Jean– New Orleans, Louisiana

X2O Xaviars on the Hudson– Yonkers, New York

Yank Sing – Rincon Center– San Francisco, California

Yardbird – Multiple Locations

The complete list may also be viewedhere.

MRM Research Roundup: End-of-April 2019 Edition posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 30, 2019

How to Make Your Restaurant Space More Marketable

Foodservice is a difficult business and an extremely competitive one. Even if you cook up the best bites in town, it can be a challenge to grab the attention of fickle consumers and even more challenging to keep it.

Developing a loyal following is critical when launching a restaurant, and to do that you have to make your establishment stand out. Surveying the industry, we've come up with a short list of ways to set your venue apart from the competition. You'll probably need to fine-tune each of these to meet the needs of your specific restaurant, but these examples should point you in the right direction.

Create the Right Atmosphere

Your restaurant is more than just the business name and the food on the menu. The theme and the values of your restaurant should be communicated and reinforced throughout the dining experience. This might be done through the use of good ambient lighting, a well-curated selection of artwork for guests to enjoy oreasy-to-read wayfinding signagethat makes dining at your restaurant stress-free.

Many restauranteurs use a soft open to collect feedback from people about their new business. This is the perfect time to ask whether guests respond to the look and feel of the place.

Make Your Guests Feel Special

Not everyone needs to hear "Happy Birthday" sung out of tune in a foreign language by the restaurant's finest, but you should look for ways to create a unique experience for your guests. Some examples of this include setting up a special seating location that resembles a wrestling ring at a Mexican-themed taqueria,offering an eating challengethat involves recognition and a complimentary meal, or adding a new menu item inspired by one of your better-known guests.

Participate in Community Events

Breaking in can be difficult in the restaurant industry, so community events offer a great opportunity to get your food out in front of potential customers. You might partner with a local radio station or bar to provide limited-time-only food perks for guests. Make sure to have some promotional materials on hand. You might have to sell a few discounted meals now, but if those people tell their friends and bring them to your restaurant, you'll have made your money back and then some.

Bring in a Guest Chef

Just as you can feature your food at a community event, you can also create some excitement for guests bychanging things up with a guest chef. Your restaurant will look trendy and hip if you can get someone with prominence from a TV program or another successful establishment. Have the chef create their own variations on the type of food you would normally offer. When guests come back, they will still feel like they're having a special experience.

Make Your Food Prep Entertaining

This doesn't have to mean trick bartending or Japanese teppan-style cooking where food is prepared in front of the guests in creative ways. If your restaurant makes its own homemade tortillas with an antique machine, why not show it off for your guests to enjoy? If barbecue is more your style, put your restaurant's giant smoker on the patio so everyone can see the tasty morsels being prepared.

Making your restaurant successful is equal parts quality food and service and an interesting experience. If your guests remember the way your restaurant made them feel in combination with the delicious cuisine, you'll stand a much better chance of earning their repeat business, in addition to their friends. It's competitive out there, so get creative and be expressive with your new spot.

How to Make Your Restaurant Space More Marketable posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 29, 2019

The Changing Face of Restaurant Personalization and Customer Experience

McDonald’s recent acquisition of decisioning engine Dynamic Yield for $300 million is a clear indication of the vital importance of personalization in both fast food and the wider QSR sector.No doubt, the addition of this functionality to McDonald’s stack will revolutionize their customer-facing offering and propel them even further ahead of the competition.

To understand where the value lies for McDonald’s, one must remember that fast food restaurants operate a set menu, often sizeable with a huge amount of choice, which they market en masse to their entire audience.Traditionally, everyone coming in the door or cruising through the drive-thru is presented with the same scenario because it isn’t practical to present them with a bespoke offering, tailored to their individual needs and desires at that point in time and space based on a variety of select criteria.Unfortunately, this means that each individual customer is treated like the million before and after.That’s admirable if our metric is equality, but pretty poor if the goal is to offer people what they want, when they want; or, flipping that, what the restaurant wants to offer that individual, when it wants to offer it.

The overarching goal of personalization is to readdress this and in doing so, remove the illusion of choice (where it exists) and decision fatigue, all the while retaining restaurants’ ability to position and upsell items in the most efficient manner.

Competition between key fast food players has in fact become a battleground for providing the best customer experience.Although industry insiders have written much of late on McDonald’s desire to augment its drive-thru experience with such acquisitions as Dynamic Yield, one questions whether this is where customer and brand experiences can be best affected.Yes, this is a crucial facet of a fast food business, but it’s the in-store experience where personalization stands to make the biggest incremental improvement to such restaurants’ bottom lines.And nowhere is personalization more needed than when it comes to displaying menu items on the comparatively small screens of mobile devices; a channel already being pioneered by McDonald’s Global Mobile App and Mobile Order and Pay initiatives.

That which can be intelligently laid out across sizeable restaurant menu boards, digital or otherwise, becomes challenging when that visual real estate shrinks to the 5-6” representative of the vast majority of smartphones in circulation in the US in 2019.When it comes to mobile order & pay, no amount of categorization or scrolling, irrespective of how clever the UI, can take the sheer quantity of information these menus contain and present it in an easily digestible way.The issue here is merchants’ default strategy of showing entire menus.This is arguably, from the perspective of personalization, an ill-fated approach.

Whether we’re talking fast food or quick service restaurants, the clue is in the name; both speed and time are of the essence.The increase in speed and reduction in time when it comes to ordering and paying for your meal is often primarily down to the swiftness of the selection process.Is trawling through a menu for that Filet-o-Fish® when it’s the item you always order a worthwhile pursuit?If that 5” diagonal of screen could present you with that fish-in-a-bun at the start of the ordering journey, alongside an upsell of additional menu items, wouldn’t the experience be both faster and quicker?If on a hot, sunny day you’re initially presented with a frozen dessert or cold drink, wouldn’t that contextually relevant recommendation resonate?

Of course, should your cravings be for something else, you could always elect to ignore the options proffered and choose to navigate the traditional menu, but the potential for greater efficiency and higher throughput is obvious.

McDonald’s has made it clear that although they’ll be incorporating Dynamic Yield’s tech into their own, Dynamic Yield will continue to service both new and existing clients.However, without any direct competitors to McDonald’s on its roster, it’ll be interesting to see if any can be acquired by the firm moving forwards. It’s unlikely, for example, that Starbucks is going to take up the opportunity to lay open its data to a rival-owned technology.In Starbucks’ case, why would it, when it’s recently invested $100 million in Valor Siren Ventures’ new fund to grow companies just like this!

As such, there’s a great opportunity for proponents of personalization to explore partnerships with restaurants, as these new levels of dynamic customer experience become the norm and end users’ appetites for tailored brand interactions soar ever higher.

The Changing Face of Restaurant Personalization and Customer Experience posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 26, 2019

#DiningMode: Phone’s Off for Mom and Chefs Cycle for a Good Cause

This edition of MRM’s NewsBites features Taco Mac, Lavu and MenuDrive, Tripleseat and Restaurant365, OpenTable, Kimpton Hotels & Restaurants, ParTech,Artisan Exchange and Honeycomb Credit, Thanx, Chefs for Change,Moët Hennessy USA, S&D Coffee & Tea and the 25th Annual APC National Pie Championships.

Send news items to Barbara Castiglia at[emailprotected].

Taco Mac Turns the Big 40

Taco Macis40 years oldthis month, having opened its first location on April 4, 1979.

“Hitting 40 years, for us, isn’t about doing a victory lap,” says Taco Mac CEO Harold Martin, Jr. “We wanted to get everyone involved in the celebration and recognize the roles they play in our continued success. Taco Mac wouldn’t be here without the customers who’ve embraced us and made us a part of their lives over the years, so it was very important to us to make them a key focus of our celebration.”

To that end, on April 4, all Taco Mac locations offered its signature wings for 40 cents each all day long. And on April 15, the company hosted a 40th anniversary “reunion party” at its Prado location, where current and former staffers and members of Taco Mac’s popular Brewniversity program enjoyed food, entertainment, the chance to win prizes and sample new cocktails and beers. All ticket proceeds from this event were donated to Taco Mac’s long-time charity partner Camp Twin Lakes, renowned for providing life-changing camp experiences for children with serious illnesses, disabilities and other challenges.

Taco Mac staff members also helped develop new wing sauces to add to the company’s menu during an internal Wingman Competition, in which teams from each location created their own sauce recipes. A panel of industry experts selected the winning sauces, while guests voted online to determine a people’s choice winner.

Most significantly for Martin, guests were invited to submit their favorite Taco Mac memories via the Taco Mac website for the chance to win $40 gift cards.

“We had dozens and dozens of responses,” Martin said. “We had a family in Peachtree City, the Ramthuns, who came to Taco Mac to watch their favorite football team and developed relationships with the staff. Then there was the couple who shared the story of their first date at Taco Mac—they’re happily married today. All of these memories of prized moments really drove home for us that we aim to be more than just a great place to have a beer and some great food while you watch a game. If you treat people like family and serve them high-quality food, they will make you a part of their lives.”

It’s that attention to customers and community that earned Taco Mac the honor of having Thursday, April 4 namedTaco Mac Dayby the Atlanta City Council, along with an official proclamation bestowed during a council meeting at Atlanta City Hall on April 15. But Martin and Taco Mac aren’t resting on their laurels; the brand is preparing to roll out a revamped menu at all 28 Taco Mac locations this May.

“We’ve grown from a couple of guys opening a wing restaurant in Atlanta’s Virginia-Highland neighborhood to Atlanta’s No. 1 spot to enjoy your favorite foods, discover the best craft beers on draft and experience unmatched Southern hospitality,” Martin says. “And as long as we continue to offer that, the sky’s the limit. I’m looking forward to seeing what the next 40 years bring!”

Started by two friends from Buffalo, New York, Taco Mac now has 28 locations across Georgia, Tennessee, and North Carolina.

Lavu Acquires MenuDrive

Lavu acquired MenuDrive, a branded online and mobile ordering platform for restaurants.

“Lavu and MenuDrive share a single vision and goal which is to provide restaurant owners with the online ordering technology they need to thrive. Together, the strength of our combined companies will enable our customers to achieve even higher profit margins and increased levels of customer satisfaction,” said Saleem S. Khatri, Chief Executive Officer of Lavu.

The pairing of Lavu’s and MenuDrive’s technology platforms will help restaurant owners compete with third-party delivery services. Utilizing third-party software which typically require restaurants to give away a percentage of their food and beverage income will no longer be the only option available to food establishments. The Lavu-MenuDrive technology platform which offers an intuitive control panel and seamless end-user experience allows any restaurant to realize increased profits from customer online ordering and food delivery. In addition, restaurants can achieve significant increases in traffic and revenue as a result of more effective marketing and higher brand awareness. The Lavu-MenuDrive technology platform also offers a branded online ordering presence, customized loyalty programs, and marketing automation – this helps ensure that new customers can easily source new restaurant choices. In addition, the Lavu-MenuDrive technology platform offers restaurants enhanced analytics, including detailed customer order history, product reports, sales trends, and consumer buying habits, which allow restaurants to stay current with new dining trends and changing customer activity.

“We are excited to join Lavu and bring MenuDrive’s best-in-class features and expertise to their impressive technology and team. Together, we are positioned to provide more value and benefits to restaurant owners so that they can succeed, regardless of size or budget,” said MenuDrive co-founder Adrian Fang.

Lavu’s legal advisor is the Rodey Law Firm. MenuDrive’s legal advisor is Pillar+Aught.

Tripleseat Teams with Restaurant365

Tripleseat entered a strategic partnership withRestaurant365 that will givenew event solutions to Restaurant365’s users, which already have access to technology in accounting, budgeting, financial reporting and employee management.

“Through this partnership with Restaurant365, we’re able to provide our customers with the technology and services they need to continue to streamline their businesses,” said Jonathan Morse, CEO of Tripleseat. “At Tripleseat, we strive to make our users’ universe easier to navigate by providing them with the tools necessary, and partnering and integrating with great companies in the industry we are able to do just that.”

“Working with Tripleseat, our first integration with a comprehensive event management solution, is a game-changer for concepts that have struggled to find success within their event and catering departments,” said John Moody, co-founder of Restaurant365. “Together, our software will simplify complex processes and allow restaurant owners to remain above the fray while maintaining focus on their customers.”

#DiningMode

OpenTable is encouraging diners to participate in#DiningModethis Mother’s Day by putting aside their phones and giving those they’re with the gift of being truly present and connecting over a great meal. All diners can participate while dining out at any restaurant or visiting one of the nearly 500 OpenTable restaurants worldwide that are supporting the #DiningMode campaign.

According to a recent survey* commissioned by OpenTable, 73 percent of respondents rank a Mother’s Day meal as the No. 1 occasion when people should avoid checking their phones. The survey also found that nearly one third of adults say sharing a meal together is the most meaningful Mother’s Day gift followed by thoughtful conversation. Additional key takeaways from the survey include:

Losing Connections: 81 percent of diners have been annoyed by their dinner companion’s phone use in the past. 20 percent say they actually avoid eating with companions who overuse their phones.75 percent of respondents at least somewhat agree that they use their phone too much.

Dining Hacks:The most common ‘hacks’ diners use to avoid checking their phones at the table are: turning off their phone (51 percent), turning their phone upside down (49 percent) – with millennials more likely to say they turn their phones face down.Women are 14 percent more likely to say they hide their phone to avoid using it during a meal than men (39 percent to 24 percent).

“We recently discovered that 85 percent of diners check their phones at the table while eating with others at least once,” said Caroline Potter, Chief Dining Officer at OpenTable. “By going into #DiningMode this Mother's Day, diners will have the opportunity to focus their attention on the mom in their lives and connect over a fabulous meal.”

To help encourage diners to turn off their phones this Mother’s Day, nearly 500 restaurant partners are supporting the #DiningMode campaign. Here are a few examples of what they are doing in the US:

10 Corso Como– New York, New York

Providing a complimentary dessert and a glass of champagne for those participating in #DiningModeand putting their phone down during the meal.

Aquagrill– New York, New York

Providing a complimentary dessert for mom for tables who don’t check their phones allowing for additional time for conversation.

Bellini Grill– Philadelphia, Pennsylvania

Offering moms a free complimentary dessert for those participating in #DiningMode allowing for additional time for conversation.

Bodegon – Hotel Madrid– Milwaukee, Wisconsin

Providing complimentary champagne for those who opt into #DiningMode.

Casa Chapala Mexican Cuisine & Tequila Bar– Austin, Texas

Offering moms a fresh bouquet of flowers for groups who opt into #DiningMode upon arrival.

Central Bar + Restaurant– Bellevue, Washington

Providing complimentary wine or champagne for moms allowing for more time to connect while dining out.

Churchill's– Savannah, Georgia

Giving free desserts for tables where every guest gives their phones to a secure area in the back of house office until the check is paid.

Davio’s Northern Italian Steakhouse– New York, New York

Providing free on-site family photography so diners don’t need to use their phones at all throughout the meal.

Despaña– Princeton, New Jersey

Providing a complimentary dessert for mom for tables who don’t check their phones allowing for additional time for conversation.

El Jefe– Denver, Colorado

Providing moms with a complimentary glass of wine or champagne for tables that opt into #DiningMode.

ETA Restaurant + Bar– Chicago, Illinois

Offering moms a complimentary spa gift as a thank you for all they do and for participating in #DiningMode

Fig + Farro– Minneapolis, Minnesota

Offering a free phone check to help families unplug this Mother’s Day.

Jaya– Miami, Florida

Offering moms a chocolate rose as a token of appreciation for Mother’s Day and for participating in #DiningMode.

La Palapa– New York, New York

Providing tables who participate in #DiningMode with complimentary blood orange margaritas.

Misirizzi– New York, New York

Providing complimentary dessert for moms allowing for more time to connect while dining out.

Partage– Las Vegas, Nevada

Offering guests the option to check their phones with the hostess upon arrival.

Patagonia Grill & Cafe– Houston, Texas

Providing complimentary wine or champagne for moms allowing for more time to connect while dining out.

Russian Tea Time– Chicago, Illinois

Offering moms a complimentary cup of house tea to relax and connect with loved ones.

Severance– Los Angeles, California

Offering a free glass of champagne to help adult guests get into #DiningMode.

SUGA– Philadelphia, Pennsylvania

Gifting a free Susanna Foo cookbook per table for those participating in #DiningMode as another way to connect with loved ones.

“As a family owned and operated business, taking time to be with your family is so important to us. We love the idea of encouraging diners to be present,” said Leanne Gelish, Restaurant Manager atMac’s Steakhouse, “Time is the most important gift we can give each other and we’re happy to encourage our diners to put their phone down this Mother’s Day.”

To participate in #DiningMode simply dine out on Mother’s Day, set aside your phone and get to know the people you’re with. OpenTable has provided participating restaurants with conversation starters on coasters and downloadable PDFs to help spark a conversation between diners and their moms. Conversation starters can also be downloadedhere.Diners can enter OpenTable’s giveaway for a chance to win a $400 gift card ahead of Mother’s Day. For more information about the giveaway, see the official ruleshere.

To learn more about the #DiningMode campaign,click here.

Chefs Cycle for No Kid Hungry

This month, employees fromKimpton Hotels & Restaurantsare clocking in 300 miles forChefs Cycleto raise funds and awareness for No Kid Hungry, top photo. This year’s goal is to have 275 chefs riding to raise $2M for No Kid Hungry, which translates into 20 million meals for kids in America facing hunger.

Kimpton will have 24 riders from more than 10 properties participate in the cycling event, including CEOMike DeFrino. The brand is calling on all fans to join in to help fundraising efforts by donating to the Kimpton cycling team’s fundraisingpage.

In addition to participating in the three-day ride,Kimpton chefs and bartenders across the country will feature a cocktail or dish on their menus to benefit No Kid Hungry – see below for examples. When restaurant and bar-goers order that item, the property will donate a portion of sales to No Kid Hungry. Additionally, Kimpton Hotels & Restaurants will offer guests 15 percent off their Best Flexible Rate, and donate $10 / night to No Kid Hungry as part of their partnership with the charity in 2019. The restaurant will donate $1 from each purchase of the Orecchiette Tartufate, which includes Mild‎ Italian Sausage, Mushroom, Black Truffle and Fontina Cream Sauce. From March 1 – June 30.

Fisk & Co. – Fisk & Co is donating $1 for each Lobster Roll sold, as well as every Short’s Brewing Company’s Local Light beer purchased.

Tre Rivali (Milwaukee, WI)– Donating $2 for each Blackberry Bramble cocktail sold, and $2 for each Poached Pear and Nutella Hand Pie sold through December 31.

The Outsider Rooftop (Milwaukee, WI)– Donating $2 for each sale of That Seasonal One cocktail, which features Maker's Mark Bourbon, Edinburgh Rhubarb Ginger Liqueur, Warre's Warrior Port, Tattersal Orange Crema, lemon, Angostura bitters.

King Tide Fish & Shell (Portland, OR)– On April 15, Chef Lauro Romero hosted a fundraiser dinner with guest chefs Maylin Chavez (Olympia Oyster Bar), Matt Sigler (Il Solito), and Tom Dunklin (The Waiting Room). The five-course family-style dinner included a seafood tower, grilled whole fish, surf-and-turf, and dessert board, plus wine and cocktail pairings. Tickets were $70 and included dinner and drinks, with 100 percent of proceeds going to No Kid Hungry.

The Copper Grouse (Manchester, VT)– Donating $1 from each Locavore and Old Forrester Old Fashioned sold.

Boleo (Chicago)– Donating $1 for each purchase of the Yaquitas (crispy yucca fries with rocoto aioli)

Outlier (Seattle, WA)– Bikes, Bites and Beats at Outlier: On Sunday, April 28, Outlier, Burn Cycle and Ketel One Botanicals are throwing the ultimate Sunday Funday for a great cause. Start your morning off with a 30 minute low-impact, high-intensity sweat sesh hosted by Burn Cycle’s expertly trained instructors. Once you’re done feeling the burn, snack on light bites from the culinary team at Outlier, and indulge in healthy-‘ish,’ custom cocktails from Outlier’s bar team featuring Ketel One Botanicals, a vodka distilled with real botanicals and infused with natural fruit essences – with no sugar and no artificial sweeteners or flavors. Stick around for more fun, including massage tables, a botanical bouquet building station and Outlier’s GM, Brian McFarland riding the ‘blender bike’ and spinning a variety of Kettle One Botanical blended cocktails. Tickets range from $20 – $30 and all proceeds benefit No Kid Hungry and Outlier’s support and participation in Chefs Cycle.

Henley (Nashville, TN)– Henley will donate $1 from every Henley Mint Julep sold during Kentucky Derby Weekend from May 3rd through May 5th.

Jane Q (Los Angeles)– Donating $1 from every Cinnamon Toast Latte ordered.

Ever Bar (Los Angeles) –Donating $1 from every Drink Your Vegetables cocktail ordered.

Angeline’s (Charlotte, NC) –Angeline’s is donating $1 for every Velvet Slipper cocktail purchased; and Tito's Handmade Vodka will match for every dollar donated

Merchant & Trade (Charlotte, NC) —Merchant & Trade is donating $1 for every Velvet Slipper cocktail purchased; and Tito's Handmade Vodka will match for every dollar donated

B&O American Brasserie (Baltimore, MD) — Donating$1 from all Queen Bee cocktail sales from May 1-31, and $1 from all duck wings sales from May 1-31.

Brabo Brasserie (Alexandria, VA) –Donating $1 from all daily special cocktail sales for the month of May.

DNV Rooftop (Washington, DC) –Donating $1 from all Grumpy Guru cocktail sales from May 1-31.

Firefly (Washington, DC) –Donating $1 from all Pedal Pusher cocktail sales from May 1-31, and $1 from all Brussel Sprouts sales from May 1-31.

Radiator (Washington, DC) –Donating $1 from all Rad Burger sales from April 1-30, $1 from all Brussel Sprouts sales from April 1-30, and $1 from all Ride the World cocktail sales from April 1-30.

Urbana (Washington, DC) –Donating $1 from every item sold from all-day Kentucky Derby event on May 4.

Bambara Kitchen & Bar (Cambridge, MA) –Sales from Bambara’s signature Choereg bread and Fiddlehead IPA will benefit Chefs Cycle/No Kid Hungry.Additionally,Chef David Bazirgan, Bambara Kitchen and Bar, returns to his hometown of Newburyport, MA on May 5th to host a guest chef dinner at Brine Oyster Bar. Net proceeds from this 4-course, $55 per person dinner will benefit Chefs Cycle / No Kid Hungry.

The Commoner (Pittsburgh, PA) –Donating $1 from each Beef Brisket Sandwich, Chicken Pot Pie and Not So Old Fashioned cocktail sold. Also hosting a fundraiser on May 7 and May 9, offering a $90 per person dinner which will feature a Grilled Apricot Salad, Herb Stuffed Lamb Breast and Hibiscus & Lavender Crème Brulee.

Stratus Lounge (Philadelphia, PA-) – Donating $2 per order of Pastrami Sliders to No Kid Hungry.

ParTech Partnerships

ParTech, Inc.(PAR) forged new partnership withAltametricsandHubworks that will allow PAR’s cloud-based Brink POS® software solution to seamlessly connect with Altametrics Enterprise Office and the Hubworks suite of applications through the Any Connector tool. The partnership helps clients streamline restaurant operations by allowing better cost controls over labor and food expenses. Additionally, Altametrics and Hubworks will make menu and staff changes faster and more efficient – changes will only need to be made once and will be reflected across all solutions, ensuring consistency across the organization while reducing the time spent on data entry.

"The integration provided by Any Connector gives Brink POS and Altametrics customers the ability to use all of their software solutions more effectively. Restaurant operators, regardless of how large or small their organization is, will now have the insight they need to better manage their food and labor costs, while reducing operational efforts at the same time. The simplification of the complex task of product integration is an exciting technology advancement we are delighted to provide to our joint customers,” said Steven Sedam, Integrations Project Manager, Altametrics.

“We are excited to welcome Altametrics to Brink’s large partner ecosystem,” said Paul Rubin, Chief Strategy Officer, ParTech, Inc. “The ease of use and accessibility to data will be very beneficial to Brink customers and will allow restaurant operators to focus on providing a great guest experience.”

Artisan Exchange and Honeycomb Credit Join Forces

Artisan Exchangeand Honeycomb Credit are joining forces. Artisan Exchange already offers its tri-state area food businesses affordable flexible space, retail market channels, access to a commercial kitchen, and sales and distribution support. Now they will offer businesses that need expansion capital an opportunity to crowdsource loans at reasonable rates and terms from their existing customers.

Frank Baldassarre, Principal for Artisan Exchange commented, “This is a perfect partnership for us. I come from a 30-year career in commercial banking and am intimately aware that one of the biggest challenges for any small food business is financing. The way small business lending is done right now is ineffective. George Cook and the folks at Honeycomb Credit are doing something transformative. By supporting individual businesses as they expand they are really connecting the whole community with capital.”

George Cook, CEO of Honeycomb Credit added, “Artisan Exchange is a major force in Pennsylvania for artisanal food purveyors. They have a delivery system to 35 Metro Philly Food Stores and are an approved Mid Atlantic Whole Foods Markets Distributor. Artisan Exchange works with some of the very best businesses in the state, and we are thrilled to be supporting those companies as they grow. In addition, Artisan Exchange shares our values of helping entrepreneurs succeed in local communities, and I anticipate we will do great things together.”

Thanx Offers Native Online Ordering

Thanx now offersnative online orderingcapabilities to restaurant brands. Among the first to implement the new service isPINCHO. Thanx will develop PINCHO’s mobile app to include native ordering and will power their loyalty program to serve as a single tool to effectively communicate with every customer through a targeted approach. Customers will be able to order directly online through the PINCHO app and will have a single account to activate online ordering and loyalty. Through the seamless ordering experience, customers can benefit from personalized offers right at the point of an online purchase.

“With third-party delivery service providers almost ubiquitous, restaurants are challenged to maintain profitability after high commission fees, and to stay competitive restaurants need a strategy to create an owned channel,” said Thanx CEO and Founder, Zach Goldstein. “It’s critical for this channel to represent their brand consistently and create a digital experience that matches the expectations of their customers. Most restaurants lack the resources or expertise to build and maintain a modern mobile application with online ordering. Now restaurants finally have the option to drive additional revenue more efficiently through direct delivery.”

“We are always looking for opportunities to interact better with our customers and through this new offering, we created a sophisticated mobile ordering experience that looks and feels exactly like our brand,” said Jayson Tipp, CEO of PINCHO. “With this implementation, we will offer a more consistent and seamless digital and in-store customer experience. Thanx allows us to fully understand the behavior and preferences of our customers, optimize each communication with them, and reward them for purchasing the food they love.”

When customers place an order, they are added to the customer database so restaurants can see a complete view of customer spending habits across channels. Every customer purchase, whether in-store or online, is made available to the restaurant so they can reward customers for their loyalty, target them with promotions based on past purchases, and offer personalized digital experiences that differentiate them from the competition.

Chefs for Change

In May 2019,fiveof the world’s best chefs and ambassadors of the Chefs for Change movement,GagganAnand,AndoniLuisAduriz,Luke Dale RobertsandKyle and Katina Connaughton,are exchanging high-end kitchens for remote fields and fishponds as they travel to eastern Africaand Peruto explore the challenges facing struggling small-scale food producers.

GagganAnand,chef atGaggan, named as No2in Asia’s 50 Best Restaurants, andAndoniLuisAduriz, chefatMugaritzin northern Spain, No 9 on the World’s 50 Best Restaurants list, are both heading to Tanzania’sBabatiDistrict to meet rice farmers. Luke Dale Roberts, chef at The Test Kitchen in Cape Town, South Africa, named as Africa’s top restaurant, is travelling to Kenya’s Kisumu District to meet fish farmers.Husband and wife Kyle and Katina Connaughton ofSingleThreadinHealdsburg, USA, winners of the 2018 Miele One to Watch Award, will go to Peru to meet coffeeand cocoafarmers.

The farmers the chefs will meet are taking part in projects run by Farm Africa, an international NGO dedicated to driving agricultural and environmental change in eastern Africa, andTechnoServe,a leading non-profit organisation dedicated toharnessing the power of the private sector to help people lift themselves out of poverty.

The chefs will witness first-hand how poverty, environmental degradation, climate change and lack of access to markets are thwarting the potential of small-scale food producers, but will see how efforts to improve agricultural expertise, manage and preserve ecosystems, and develop links to markets can transform lives across whole communities.

The chefs will learn about local cuisine and work with local farming families to create dishes using the producefrom the projects they visit.

A short film about the chefs’ trips will beshared bythe World’s 50 Best Restaurants. Farm Africa, the official charity of the awards, will work with the chefs toshare stories abouthow the projects they visit are contributing to achieving one or more of the UN’s 17 Sustainable Development Goals (SDGs) that aim to end extreme poverty, hunger, inequality and injustice, and fix climate change by 2030.

Exceeding Charitable Goals

Since announcing their partnership one year ago today, Moët Hennessy USA has exceeded its 2018 goals of helping City Harvest feed families across New York City by 1.25 times. As a result, they will continue their mission of donating both time and resources to assist City Harvest, which is New York City’s largest food rescue organization, throughout 2019. Moët Hennessy is currently the exclusive wine and spirits company to partner with City Harvest in this manner.

Over the past year,MoëtHennessy USA has been involved in fundraising and volunteered 248 hours, surpassing their 2018 goal in pursuit of feeding New Yorkers who are struggling to put meals on their tables. The company and its employees helped City Harvest feed nearly 1 million New Yorkers in their year-long partnership by giving time and raising funds.

Last April, in celebration of National Volunteer Week, Moët Hennessy USA employees participated in City Harvest’sRepack on the Roadin which they assembled snack packs which were distributed to children in pre-school, Head Start and after school programs. Moët Hennessy employees also donated their time and resources by participating in the Ace Endico Food Rescue, and the New York Produce Show. This year, Moët Hennessy USA will be participating in volunteer work including theSkip Lunch Fight Hungerfundraising campaign at the MHUSA office.

Moët Hennessy was the sponsor for all of City Harvest’s 2018 signature events, including the35thAnniversary Galaon April 24that Cipriani 42ndStreet, honoring Chrissy Teigen, Robin Hood, Bill and Wendy Mills and José Andrés. The 2018 gala raised enough to help feed more than 17,000 New York City families for a year. This is City Harvest’s largest annual fundraising event, and will be held again this April, in which Moët Hennessy will be the official wine and spirits sponsor. Other events includeSummer in the Citywhich raised enough to help feed over 6,000 families for the entire summer andBIDwhich was a record-breaking year for the event, raising enough to feed more than 18,000 New Yorkers in need for an entire year.

To further drive Moët Hennessy’s fundraising efforts, Smoke Tree wines launched a by the glass program at 34 supporting restaurants in New York, where $2 was donated to City Harvest for every bottle of wine sold – helping to feed 8 New Yorkers for a day.

"The Moët Hennessy USA team is so proud to have exceeded our 2018 goals, helping this incredible organization feed families around New York City,” said Jim Clerkin, President and CEO of Moët Hennessy North America. “We know that City Harvest shares our values, along with our commitment to the community and sustainability, and we are thrilled to continue this mission together.”

The City Harvest partnership builds on the work of the Moët Hennessy Philanthropic Committee, charged with supporting national charitable initiatives that tie with the heritage and identity of the brands, while fostering a community spirit within the organization.

With more than 1.2 million New Yorkers struggling to put meals on their tables, City Harvest’s work to rescue and deliver nutritious food for our neighbors in need remains critical,” said City Harvest CEO Jilly Stephens. “This year, we will rescue and deliver 61 million pounds of food and deliver it to hundreds of community food programs across the city. Our work is possible thanks to the dedicated support of partners like Moët Hennessy USA who step up to ensure that everyone in our city has the food they need to thrive.”

Sustainable Coffee

S&D Coffee & Teaintroduced a new line of sustainably sourced coffees as a part of its Raíz Sustainability® sourcing platform. These products are the first 100% sustainably sourced coffees to be produced and branded with both the S&D Coffee & Tea and Raíz branding.

According to Conservation International, 150 percent more coffee is needed by 2050 in order to meet future demand. Raíz Sustainability® is S&D’s direct response to this looming crisis. As a leader within the coffee industry, S&D is committed to building a more sustainable supply chain, while improving resources and quality of life for coffee farmers.

Raíz Reserve coffees are exclusively available as seasonal offerings, guaranteeing peak freshness and quality, as each coffee is harvested by farmers during the ideal season for each particular region. The new varietals include a crisp, medium/light roast with hints of honey from Central America, debuting this month, and a bright, citric and sweet medium roast from South America, which will be introduced in September of 2019 and remain available through the end of the year. These new launches follow the recently released robust Brazilian dark roast.

“We are very proud to be launching our first line of exclusively sustainably sourced coffees from the family of Raíz farmers in three origins,” said Olga L Cuellar-Gomez, head of S&D sustainability efforts. “This launch is a testament to the power and potential of the Raíz Sustainability® platform, and we look forward to continuing our efforts with more 100% sustainably sourced coffee offerings in the years to come.”

Best Pies

With a sea of pies enticing eager judges anticipating their first tasty bites, the sweet smell of success was in the air in Orlando as the best commercial bakers in the nation were named at the 25th Annual APC National Pie Championships in Orlando.

Held April 12 and 13 in Orlando at the Renaissance Orlando SeaWorld Hotel, hereamateur, professional and commercial bakers entered their most delicious pies in both sweet and savory flavor categories for bragging rights to be named the nation's best.

In the commercial division, bakeries from across the nation and Canada competed in flavor categories including savory pot pies and sweet flavors ranging from apple, lemon and pumpkin to citrus, fruit and berry, pecan and banana cream to sugar-free and even an open category. The pies were taste-tested by more than 200 judges.

First place was awarded for the best commercial pies in each flavor category, with top honors going to Harlan Bakeries, with 19 blue ribbons, closely followed by Weston Foods, with 18 blue ribbons.

Top pies from Harlan Bakeries, Avon, Ind., included "Bursting from Berries," "Chocolate Maple Sugar Creme," "Honey Crisp Apple," "Cheesecake Pecan Brittle" and "Peachy Keen."

Some of the judges favorites from Weston Foods, Brownsburg, Ind., included "I Only Have (Cherry) Pies for You," "Guittard Chocolate Cherry Pie," "Strawberry Rhubarb Lattice Pie," and "Hold the Sugar Pineapple Pie."In addition to sweet pies, first place ribbons were awarded for three savory pot pies including Southeastern Grocers' "Traditional Premium Chicken Pot Pie" and "Premium Pizza Pot Pie" and World of Pies' "Spinach and Feta Pot Pie."

The list of winning commercial bakers and number of ribbons is listed below. A complete list including each company's list of first place winning pies is available atpiecouncil.org.

Harlan Bakeries, Avon., Ind. – 19

Weston Foods,Brownsburg, Ind. – 18

Southeastern Grocers, Jacksonville, Fla. – 14

Rocky Mountain Pies, Salt Lake City, Utah — 12

Publix Supermarkets, Lakeland, Fla. – 11

Jessie Lord Bakery, Torrance, Calif. – 9

Table Talk Pies, Worcester, Mass. – 8

Michele's Pies, Norwalk, CT – 5

Walmart, Inc.,Bentonville, Ark. – 5

Wick's Pies, Winchester, Ind. – 4

Meijer, Grand Rapids, Mich. – 3

Something Sweet, New Haven, Conn. – 3

Sunset Grill, Clearwater, Fla. – 3

The Rose Plantation, Fruitland Park, Fla. – 3

Lisa's Pie Shop, Atlanta, Ind. – 2

Mike's Pies, Tampa, Fla. – 2

A Fish Called Avalon, South Beach Miami, Fla. – 1

Wayne's Family Restaurant, Oconto, Wisc. – 1

World of Pies, LLC, Norcross, Ga. – 1

Norske Nook, Osseo, Wisc. — 1

"Our commercial bakers represent the best of the best in the pie making industry," said Linda Hoskins, Executive Director, American Pie Council. "While coming together each year to compete, our family of top commercial pie makers also share ideas that furthers the growth of the pie industry at large. We're proud of our 25 years fostering America's love affair with pie and can't wait to see what our bakers cook up over the next 25 years!"

#DiningMode: Phone’s Off for Mom and Chefs Cycle for a Good Cause posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 26, 2019

Let’s Talk Fresh: Food Safety and Produce

There are many things on any restaurant operator’s plate; they are running a multi-faceted business with concerns from overhead, operations, customer satisfaction, sourcing, food safety, and cost of goods.

Many owners and operators can stabilize all these variables by going with a fresh cut program. The price is fixed and is based on 100 percent usable product, so there is no guessing on price and yield. Product is also cut to the restaurant’s specs and processed so waste is minimized. All of this is done in environments with food safety in mind.

Fresh Cut Increases Food Safety

Fresh Cut Facilities Undergo Rigorous Safety Certifications and AuditsThe washing and cutting of the product is done in a controlled facility that undergoes daily sanitation, rigorous audits and certifications.

Reduced Handling means Better SanitationFrom the time produce is on a wash line and bagged, to the time your kitchen staff opens the bag, freshcut product is not directly touched. You remove the ambiguity of when and where product was handled after whole product leaves the field.

Reduced Handling means Reduced Chances of Cross-ContaminationThe processing lines fresh cut product travel on are dedicated to fresh produce. We know once product is bagged and the integrity of the bag is maintained, there is no cross-contamination going on. This also prevents cross-contamination happening on a cutting surface that may not be dedicated to produce or was not thoroughly cleaned and sanitized.

Less Risk for InjuryBecause product is cut and ready to serve, you take away the potential for injuries happening as a result of chopping product with sharp blades.

Fresh Cut is all About Consistency

Year-Round Consistency of QualityOne of the primary benefits a fresh cut program brings to the table is consistency. With fresh cut, you won’t cut into a head of lettuce and discover issues. You receive 100% usable product.

Year-Round Consistency of SupplySometimes grower’s supply is prioritized to commodity programs and the result is inconsistency with some fresh cut programs. Our fresh cut supplier only does fresh cut, so supply is never diverted away to a commodity program and is 100% sourced for their foodservice customers.

Consistency in Product across Supply ChainThe consistency in a fresh cut product is seen throughout the supply chain. All product goes through the same standardized production and controls time and time again. As soon as product is bagged, customers know what they are getting, how much they are getting, when it was cut, how long it will last, and the level of quality to expect.

More Stability with Fixed PricingFresh cut programs provide fixed pricing, which takes you out of a fluctuating commodity market. We find that stability positively impacts the bottom line in restaurant operations.

Consistency in Front of CustomerBecause cutting fresh product is done in a processing facility, product will not deviate from the cut that is specified for the order. For restaurants with multiple locations across a large geographic area, this ensures product will always be the same cut, without the variation that comes from multiple teams cutting to spec.

Fresh Cut Increases Operational Efficiency

Fresh cut has Guaranteed Case WeightsWhen you are receiving a fresh cut product with 100 percent yield, you know how much you are getting regardless of the variables that impact bulk produce throughout the year. This makes planning your purchase easier and helps with efficient use of product with less waste.

Predictable/Accurate Number of Portions

Knowing there is little variance to the product you’re receiving, the number of portions you can use per bag is much more accurate and predictable.

Clearly marked manufacturing dates to help control rotation and qualityNot only do you know how much product you are receiving with fresh cut, but you know its shelf life. Combined with proper rotation of product, you are able to boost efficiency in use of a fresh product all the while reducing food waste with spoiled product.

Easier to Inspect When Receiving and Prior to UseBecause all of the usable product is visible with fresh cut items, it is easier to inspect quality when receiving or prior to use. Again, there is no guessing what you’ll find when you cut into whole product.

Increased Product Uniformity and Plate PresentationsFor restaurant chains, fresh cut ensures uniformity in cut and presentation of product across a large geographic area, because it is cut to your spec before it arrives in store.

Fresh Cut is Sustainable

Reduced Disposal/Waste CostA big topic in the industry is waste, and what do you do with the unusable portions after chopping whole product? The processor handles the unused portions and disposes of it responsibly. Some producers send unused vegetable portions to compost and some convert the waste into energy used in the facility.

Efficient OperationsWe know fresh cut saves time, but there are many areas where fresh cut producers are always looking to be efficient with resources. Water is used in a reverse cascade so spent water is part of the preliminary rise of product and the final rinse is the cleanest water.

Smaller Shipments, Smaller Environmental ImpactBecause only usable portions are packaged, you are maximizing the amount of product that can go ona pallet. This maximizes the truck loads that are transporting the product, and with that efficiency, there’s a reduction of carbon emissions and fuel consumption from the trucks. Maximizing loads also helps offset rising shipping costs.

Fresh Cut Helps Stabilize Costs

Easier to Plan Budget and SupplyBecause there is more consistency with a fresh cut program, variables like product yield, case weight, and pricing, that take time to account for, are now consistent metrics.

100 Percent YieldThere is no waste with fresh cut because it has already been removed and you only receive usable product. Your yield will always be 100%.

Increased Shelf-Life/QualityThe key to long shelf life is by cooling the product as quickly as possible after harvest. Items that are going to be processed are taken to the facility within hours and cooled. The markings on the package tell you exactly when it was processed, so you are never guessing on shelf life. This results in product that has ample shelf life compared to the unknown variables you may find with whole product.

Reduced Disposal/Waste CostThere are costs involved with disposal of unused product that is factored into operation costs. Part of fresh cut processing is disposal that is environmentally friendly, with the costs absorbed by the facility and not your restaurant.

Less Product, Less ChillingFresh cut produce takes up less space allowing more room in the cooler and efficient use of space and energy. Why take up valuable space with a bulkier item that is not 100% usable when fresh cut saves space and energy?

Fresh Cut Helps with Labor Concerns

Good Help is Hard to FindWith unemployment at a low, finding reliable labor for entry level or minimum wage positions is becoming harder. Fresh cut product helps remove some of the labor of preparing fresh items.

Labor Rates are ClimbingAt the same time, labor rates are climbing, and you don’t want to overwhelm customers with higherprices. Fresh cut not only removes some prep work, but as we mentioned before, this is one way to bring stability to planning, budget, and operations which ultimately saves money.

Reduced Labor from Less Prep TimeThe time spent on labor is reduced when you reduce the amount of labor going on in your kitchens. Fresh cut is an easy first step to making your prep time lean and efficient.

Less Equipment and Space is Required in the KitchenYou can spend less on equipment, counter, and storage space when product is ready to use vs. a bulky whole product that requires space and time to prep.

Reduced Personnel Training

Another cost is training, and when the product is not needing to be cut by kitchen staff, there is less need to train staff on cutting fresh product.

Reduces Chances of InjuryOne great benefit of fresh cut is that you can reduce the chances of injury from knives or from lifting a large amount of heavy boxes. Mitigating injury also decreases money spent on workman’s comp.

Let’s Talk Fresh: Food Safety and Produce posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 26, 2019

The Connected Restaurant: How Commercial Kitchen Manufacturers and Restaurant Managers Can Successfully Implement The Internet of Things

bluebookweb

Apr 25, 2019

Don’t Lose Easy Money: The Quick Way to Make Sure You’re Mobile Friendly and Maximize Restaurant Sales

Did you know70percent of internet traffic comes from mobile devices? It’s critical your website is optimized for mobile tomaximize restaurant sales.

Follow this quick and simple guide to check if you’re mobile friendly and make sure easy revenue isn’t slipping through your fingers. Are you sure that your website is mobile friendly to meet the demands of the majority of your customers? It might surprise you how often restaurant websites don’t cut the mustard for mobile users.

Bottom line, if you’re not mobile friendly, you’re losing money.

In fact,restaurant marketing expertsPlacepull say “Many of our restaurant owning customers are often shocked to find out that thousands of potential customers turned away from their website because they couldn’t easily read it on mobile. If you want to make sure you’remaximizing restaurant revenueopportunities, this should absolutely be the first thing you take care of.”

Bottom line, if you’re not mobile friendly, you’re losing money. Get started here today and make sure you’re doing all you can toincrease restaurant sales.

Ask Google to Check Your Website

Google has a great tool they’ve called theirMobile-Friendly Test. Simply enter your website address and click “Test URL." In just a few moments it’ll analyze your website and determine whether it’s optimized for mobile users. You’ll either pass or fail and understand the results to be on track forincreasing your restaurant sales.

Good – You Passed

Congratulations, your website is easily accessible to the75percent of people who look up restaurants on their mobile (according to Restaurant SMS Marketing). You might want to check some other pages from your website to be sure, but in general, just your homepage should be enough for Google to figure out if you’re mobile friendly.

You are now free to focus on other things knowing your website is doing everything tomaximize your restaurant revenue.

Not So Good – You Failed

Don’t feel too bad, according to Food Tech Connect, the vast majority of independent restaurantsdo not have mobile optimized websites. It’ll be the case especially if your website is more than a few years old. Luckily the fixes are usually pretty simple:

Making the text bigger and more readable

Having buttons that can be easily touched on the screen

Making sure the content stays within the screen width

Ensuring your website recognizes the searcher is coming from a mobile device

Making sure the links aren’t too small or close together

In any case, Google’s Mobile-Friendly Test should walk you through what needs to be improved. In rare cases you might need to contact your website developer. Even so, it should still be quite straightforward, and well worth it in the long run to ensure you’remaximizing your restaurant revenue.

This is a super simple and very quick way to make sure you’re getting every customer you can to check out your website and menu. Jump onto Google’s tool and see how your website stacks up. If you pass, you can rest assured you’re getting all the customers possible through your website. If you fail, you can easily fix the problems to ensure you are on track tomaximize your restaurant revenue ASAP.

Don’t Lose Easy Money: The Quick Way to Make Sure You’re Mobile Friendly and Maximize Restaurant Sales posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 25, 2019

Eight Operating Cost Rent Issues for Restaurant Tenants

Restaurant tenants are rarely happy with their operating costs; at best, they’re ambivalent to them and, at worst, they’re upset with them. The two issues that most upset restaurant tenants are ever-increasing operating costs and the landlord’s lack of attention to fully maintaining the commercial property.

Restaurant tenants can, of course, request a limit on the amount that operating costs can be annually increased, but landlords resist this because these are supposedly true costs passed onto the tenant and not normally a profit center for the landlord. Restaurant tenants should also watch out for other issues buried within operating cost clauses that can cost them dearly. We have detailed these in our book,Negotiating Commercial Leases & Renewals FOR DUMMIES, and summarized them below:

Administration Fees

If restaurant tenants are paying the property manager’s salary through operating costs, but the landlord adds a 15 percent administration fee to CAM costs, this can be considered double-dipping (or double billing for – essentially – the same service).

Landlord Operating Cost Reports to Tenants

Many landlords provide only superficial operating cost information to tenants. Sometimes these reports are not only insufficient for the tenant but are not sent out in a timely manner.

Occupancy Levels and Occupancy Costs

A lease agreement may state that operating costs are charged back to tenants assuming that the property is 95 – 100 percent leased and occupied. This means that if the property is only 70 percent occupied, those tenants carry 100 percent of the operating costs.

Proportionate Share Misallocations

With restaurants often being located on the main floor of a property, your customers will never need the building’s elevator / escalator. In this case, should you have to pay a proportionate share of elevator / escalator maintenance? Just because a tenant occupies a certain percentage of the building doesn’t mean that they’re equally responsible for all operating costs as well.

Reconciliation Billing

The industry norm is for landlords to budget future operating costs and then reconcile once per year. Restaurant tenants can get walloped with unexpected reconciliation statements from landlords with only 15 days to pay or be found in default. Negotiate so that you are allowed to repay these overages over time (perhaps six months).

Tenant Audit Rights

The landlord has a fiduciary responsibility for accountability to the tenants for the money collected from and spent on behalf of tenants. The lease should include tenant audit rights – allowing you to examine the landlord’s books.

Underestimated Budgets on New Properties

If you’re leasing commercial space in a new building, don’t be surprised if the operating costs jump 25 to 50 percent more after the first or second year. Landlords have been known to under budget operating costs on new properties to help their pre-leasing program.

Utilities

Electricity, natural gas, and water may be provided by the landlord or separately metered for each tenant. In some cases, the landlord may have one meter on the property and a check meter on each tenant’s unit to measure consumption. If you’re paying your own utilities to the utility company, you’ll have your own meter. In many cases, the landlord bills back utilities to tenants in operating costs. Make sure that you know – in advance – what the lease agreement calls for so that you don’t have to pay twice.

For a copy of the free CD,Leasing Do’s & Don’ts for Commercial Tenants,e-mail[emailprotected].

Eight Operating Cost Rent Issues for Restaurant Tenants posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 25, 2019

Is Your Restaurant Paying Too Much in Transaction Fees? Eight Questions to Ask Yourself

Settling on a payment solution for your restaurant is an unavoidable decision, yet it’s one that business owners often rush through without realizing that small contractual details can result in thousands of dollars lost or saved in the long run. With so many payment providers on the market, businesses should carefully weigh their options and make sure they have all of their questions answered before they make a final decision.

For example, some merchant service providers take advantage of business owners with hidden fees, cancellation charges, transaction requirements, and other questionable practices: all things you want to avoid. These are the essential questions you should be asking yourself to make sure that your merchant service provider has your best interests in mind.

Which type of transaction processing is the best option for my restaurant?

When accepting payments in restaurants, there are a few major ways your transaction fees are calculated: namely, flat-rate pricing, interchange plus pricing, and tiered pricing.

Flat-rate pricing simply means there is a fixed percent per transaction and a flat fee, so typically something like 2.9 percent + $0.10 per transaction. Tiered pricing charges you according to the transaction type, with different types costing varying amounts.Interchange Plushandles transactions individually, determining the price according to the interchange fee charged by the card associations (Visa, Mastercard, etc.) and then adds a markup taken by your merchant services provider, e.g. .25 percent + 25 cents per transaction.

Most restaurant-owners (especially early on) opt for flat-rate pricing, especially lower cost restaurants that are typically dealing with checks under $100. It’s simple and easy to figure out how much and why you’re spending on transaction fees, which is what makes it attractive. However, while flat-rate pricing can be great when you’re just starting out, you should definitely consider Interchange Plus pricing once your restaurant really starts to grow.

Why? Let’s illustrate with an example.

Let’s say you accepted 10,000 $100 transactions a month, with around half of those costing 2.7 percent via interchange plus (after all fees), with the other half hovering around 1.6 percent (also via interchange). Now let’s say you were paying a 2.3 percent flat rate. You’d end up paying $23,000 in transaction fees with that 2.3 percent flat rate.

Now, let’s consider that same scenario from an interchange plus pricing perspective. Half of your transactions at 2.7 percent ends up being $13,500 and the other half at 1.6 percent is $8,000.

That’s $21,500 for the month instead of $23,000 — a saving of $1,500 per month, or $18,000 a year. And while this is a conservative and simplified example, many discrepancies I’ve found in restaurants are even greater.

Your MSP should be helping you find the best rate for your business every step of the way, and if they aren’t, you can probably bet they’re making money off of it.

Does my merchant services provider charge me for under or over-transacting?

Some merchants will actually charge you for having a bad month, so it’s crucial to find this out before you sign any agreements. This is especially shocking considering they earn money for every transaction you make, so they’re making more money when times are good. Your MSP should be your partner, not someone that beats you while you’re down.

On a similar note, it also pays to ask if there’s a transaction cap, and if so, what are the fees for surpassing it? Again, this is predatory since they are already earning more money from bigger transaction volume — why should you be charged for earning them more money?

How is my merchant services provider helping me fight back against chargebacks?

As you probably know, chargebacks are a substantial expense for any restaurant owner, and finding ways to fight back against them can have a big impact on your monthly processing expenses. Utilizing pre-authorizations and having a dedicated team member for chargebacks can help, but it’s always helpful when your MSP assists you with their own team member and/or provides thought leadership. If they don’t do that, that’s a conversation worth having with your provider or at the very least is something to consider when looking for a different MSP.

Do I receive breach assistance in case of a PCI compliance issue?

Some MSPs offer breach assistance in case of PCI compliance violations, which can certainly be a great failsafe to have in your back pocket in case of a breach. It could also pay to inquire about the support you get on PCI compliance from your MSP, as some have specific PCI Compliance dashboards that reduce labor costs and stress by making it simpler and more efficient for businesses to stay compliant.

If I was given free terminals, why? Where will my merchant services provider make up the money?

It’s virtually unheard of for businesses to give away free software, hardware, or insanely low payment processing rates without being sure that they’re going to make it up somewhere else. If a rate or deal seems too good to be true, that’s because it probably is — so look out for hidden fees here more than anywhere else. If you’re being offered free terminals and a 1.5 percent flat rate, the MSP is either taking advantage of you or is about to go out of business.

Does my contract prevent rate changes or stipulations where rates will go up without prior notice?

This is when you go through your contract with a fine-toothed comb. There are few things worse than being hit with surprise transaction fees during a tough month. Your terms and rates should be “locked in” until you officially renegotiate with your MSP, so if the contract says otherwise, it’s best to bring it up with the provider.

Does my contract include excessive terms, like cancellation fees?

Unfortunately, it’s not uncommon to find providers in the merchant services industry that feed off their customers’ failure. If you’re confronted with someone asking for a five to seven-year commitment combined with aheftycancellation fee, alarm bells should be ringing. They should be earning your business, month after month!

Is my MSP a partner with my best interests in mind, or a necessary evil that I have to deal with?

In the end, your merchant service provider should feel like a partner. If they’re never available, don’t have consistent technical support, aren’t growing, aren’t equipping you with the latest tech, and always feel like they’re squeezing you for money, then it may be time to reconsider. Never settle for bad service.

The kinds of questions you should be asking your merchant service provider should be a bit clearer now. By making sure you have (the desired) answers to each of these questions, you can potentially save a lot of money that would have otherwise been lost thanks to unfavorable rates, hidden charges, and ultimately MSPs that don’t have your restaurant’s best interests in mind.

Is Your Restaurant Paying Too Much in Transaction Fees? Eight Questions to Ask Yourself posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 24, 2019

Make the Most of Future Restaurant Trends

Owning a restaurant looks like the safest small business option for many and this market is flourishing like never before. The only issue is sustaining due to stiff competition. New restaurants seem to crop up by the day with new themes, innovations, and menu options. Becoming successful in the restaurant business is possible only by keeping the quality of food and business values intact but being ready to implement the latest trends in the industry.

There are so many trends in the restaurant industry that you can take advantage of to make your business stand out. The eating pattern in the past year clearly classifies it into two main categories:convenience, and experience.

Convenience First

Take outs and home deliveries have hit the roof in the past couple of years. Third-party apps that deliver food from various restaurants have also become most of the working population’s oxygen mask. You can improve the direct traffic to your restaurant with no third party interference by providing ayearly subscription. This allows customers to pay a flat price instead of a delivery fee for each order.

The Dining Experience

If you want more footfalls for your restaurants then the dining experience should be praiseworthy. Try out new techniques such as:

Open kitchen and counter dining

Tasting menu

Behind the scene experience

‘Customize your food’ counter

The eating pattern in the past year clearly classifies it into two main categories: convenience and experience.

Though convenience and experience are two main points to consider when running a restaurant business, there are many layers to this. Global breakfast has become the new rage in the US. Now, boring toasts and boiled eggs are not the order of the day. You can provide your customers with varied breakfast options from different countries to suit their taste.

Hyper-local cuisines are also enjoyed by the millennial and the tourist crowd. If your restaurant is put up in a prime tourist spot, then you should consider including local food in the menu and also come up with interesting facts or history about the same.

Incline to Healthy Options

Eating out is synonymous to eating unhealthy food. But, that concept is rapidly changing as more and more people seek healthy options in restaurants and even in fast food eat-outs. Paganism is a combination of the paleo diet and veganism. You can have a menu designed on this concept for your restaurant. Shifting from meat-based food to more plant-based food is expected in the future from the food industry.

Restaurants now concentrate on specific ingredients like roots or oils that benefit different parts of the body. Turmeric is a classic example of the magic ingredient that is used in many dishes and drinks for its antibiotic, anti-inflammatory properties.

Improve Sustainability

Many restaurants have found alternatives for plastic straws after theplastic ban in 2018.This shift has been hugely appreciated by the public. People especially the millennials are very conscious about environmental and social problems. So, make your restaurant stand out by supporting:

Employee welfare

Zero waste in the kitchen

Maintaining transparency in the source of food material

Supporting local vendors

Environmental welfare

Embrace Technology

Technology plays a huge part in all aspects of any business. Exploit all the technological advancements suitable for your restaurant business to keep your customers engaged. Drone delivery of food and app-based check out are some of the trends that will become famous this year.

We can’t miss social media when we are talking about the digital and technology space.

If it is not on Instagram, it never happened. Be extremely active on social media to put your restaurant on the map. Remember, your food is your identity.Hiring the best chefs, creating an innovative menu and providing the best customer experience are the most important aspects of getting loyal clients. Most of your customers are bound to post your picture on social media if they think it is snap-worthy. Video content gaining fast momentum, and it will be amazing if you give importance to not only the look of your food but also other sensory thrills, like a video of popping candies or color changing cocktails will go more viral than just an image.

The best part is that business financing is no longer an issue. From bank loans, private financing and restaurant funding, there are several options to come to your rescue if you have an action plan in mind.

The latest trends in any industry are not easy to follow at all times. But, be well informed and make sure you are not far behind your competitors. Know all that is happening around you and implement those that will best fit your business. Drastic changes like restaurant renovation or menu change are not the only solution to brighten up your business. Small initiatives like arranging a game night or supporting a cause can take you a long way.

Make the Most of Future Restaurant Trends posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 24, 2019

Top Five Leasing Strategies for Independent Restaurant Owners

You have a business plan and found the perfect location for your new restaurant concept. Now comes the hard part: negotiating the lease and opening for business.

Here are the top operations and risk considerations that you should not overlook during the lease negotiation.

1. Tenant Entity

For liability reasons, do not list the tenant as a single individual. Pick a name for, and then form, the entity that will run the business and appear on the lease as the tenant. Unless there’s a licensing reason to incorporate (more on this below), the restaurant owner should be a limited liability company (LLC). This allows for more flexibility with raising capital from operating owners and “silent” investors, all referred to as “members” of the LLC. It also provides a clear outline of who manages the business, who gets certain decision rights over restaurant operations and major business decisions and what returns each member will receive once the restaurant is in the black.

An LLC also helps protect individual owners or members from personal liability from operations, such as slip-and-falls, although many landlords require a lease guaranty from a live person who controls the tenant. Any guaranty you give the landlord should be limited to a dollar amount “cap” or have a sliding scale reduction in liability over time.

If you plan to serve alcohol, before forming your tenant LLC and signing a lease, make sure to check the local liquor license requirements. Some counties have a local residency requirement for the controlling owner of an LLC liquor license applicant. This type of requirement can doom your liquor license application after you sign a lease, so it is imperative to determine in advance if a corporation is better for the tenant to ensure it is able to obtain the all-important liquor license.

2. Rent Commencement and Lease Contingencies

If you are still raising funds or obtaining a business loan to support the build-out and initial restaurant operations, push for either a “soft” commitment from investors or your bank, or a financing contingency in your lease (a termination right). If the termination right is not agreeable to the landlord, get a rent payment extension option. Be realistic though, as landlords are more flexible with restaurateurs who have successful operating experiences and great credit. A broker can assist in nailing down important lease terms up front and negotiating with the landlord or the landlord’s broker.

Ask yourself: how long will it take to get funds in hand, design and construct the space needed to open for business, and get well past a soft opening? If you are pushing for a financing contingency, be prepared to set aside funds for a broker’s fee, as the landlord will not want to be out of pocket with the broker if the lease kicks-out, and the broker will not want to aggressively negotiate on your behalf if they think they will not be compensated for the effort.

You will likely need a few local and state permits and licenses to do build-out, acquire a certificate of occupancy and open for business. If your business plan includes alcohol, the liquor license is key. Have your application paperwork together so that, immediately after a lease is signed, you can submit everything to the various agencies. In certain locations, the prior tenant’s license can be assigned to you, as the new operator, which accelerates the process.

At the very least, it is imperative that the lease allows you to extend rent payment commencement for any delay in receiving all necessary operational licenses. Additionally, push the landlord for a lease termination right if you are unable to obtain the necessary licenses by a set date.

Whether this is your first restaurant venture or your tenth, it takes time for a new restaurant to gain traction in the local market, especially if it’s a new concept. Having a marketing and PR strategy in place before you open is crucial. Building a rent buffer or ramp-up period not only for a soft opening but also a market awareness period is just good business sense. Have a period of time “ask” in mind when starting lease negotiations, but be realistic about what cash flow your landlord wants to see and when, as they are underwriting their property carry costs with income from your lease.

3. Signage and Marketing

Depending on site location, the ability to install signage will vary. If your restaurant is opening in a shopping center, push for high billing on existing monument signs that are visible from the street and marquee signs with your logo. Determine up front if the shopping center allows logo marquee signs, as some are restricted in lettering, size and colors of permitted signage.

If your location is on a busy urban street, your window and door signs will be instrumental for helping pedestrian customers find you. Identify what you want to paint, post or hang, and make certain it’s permitted in your lease including tent, banner signs and awnings. Don’t forget the right to install a “coming soon” barricade during the build-out to create public anticipation for opening.

4. Operational Considerations

Your design team will make the interior of the restaurant consistent with your brand and the clientele you want to attract, but remember that the efficiency and success of your business will rely on the kitchen and food storage layout too, as well as having separate delivery and rubbish access. The lease should spell out exactly what parking and access rights you, your employees, vendors and customers will have, and specify, with a rendering if possible, where your loading/unloading and trash disposal areas are located and any sharing arrangements with other tenants. If you plan to use mobile icemakers, drink units or wait stations, expressly permit these in the lease, and make sure they remain your property at the end of the lease.

If you want an outdoor dining option for your customers, build this into your lease in advance. As this may add to your minimum rent rate, the landlord should be willing to represent that sidewalk or patio access granted in the lease is permitted by the shopping center and local law. Clearly specify in an exhibit the outlines of the outdoor area permitted to be used for food and drink service, what temporary barriers you may install, whether and what type of heating lamps or fans are permitted, and if you can leave furniture secured in that area when the restaurant is closed.

For a shopping center or a building with multiple retail tenant spaces, the landlord may want the ability to move your restaurant to another space in the near vicinity, or a “relocation right”. Of course, this will depend on the size and type of the restaurant and your relative bargaining power. If you agree to a landlord relocation right, be aware of the impacts a relocation would have on your business, and make sure the lease requires the landlord to cover all of your costs to relocate, including any new marketing and customer informational signage needed.

The lease should provide clear information on permitted and required open hours. For instance, if you are opening a traditional steak restaurant, you may want to avoid being required to be open for breakfast or weekend brunch. On the flip side, if you are opening a diner, you want flexible (maybe even 24/7) permitted open hours.

If the lease term is more than five years in length, it should allow you to close for periodic renovations or concept changes, and of course a termination right in the event of major casualty damage that requires a prolonged restaurant closure or is not adequately covered by insurance.

5. Financial Considerations

Particularly if this is your first restaurant venture, consult with a restaurant business accountant or financial expert before or during lease negotiations. Someone with this expertise can help you ensure your business plan can be implemented in a cash positive, and ultimately profitable, way. They will look at your concept, the desired location, number of planned seats, table turns per shift, and anticipated menu and related food and drink margins, and then help you reconcile those with your anticipated food, drink, labor and insurance costs, as well as your rent obligations. This includes determining the right breakpoint if there is a percentage rent obligation and your obligations to the landlord for CAM (common area maintenance) expenses. The lease should provide flexibility to cure any payment delinquencies, ideally at least three times in any 12-month period, and to receive and potentially audit the landlord’s CAM expense allocations.

Lease negotiations can be stressful and there will be points on which you need to compromise. Try to keep in mind during the process that you and the landlord have the same goal for the site: a successful, long-term enterprise. But make sure your lease gives you the flexibility needed to operate to your plan and minimize the risk to you if it does not work out.

Top Five Leasing Strategies for Independent Restaurant Owners posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 23, 2019

MRM Franchise Feed: Jimboy’s Tacos Turns 65 and Dog Haus Commits to Virtual

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise environment.

Send newsto Barbara Castiglia at[emailprotected].

Jimboy's Celebrates 65 Years

With humble beginnings as a single beach food trailer, Jimboy’s Tacos, the home of “The Original American Taco,” is celebrating its 65th anniversary by rebranding its restaurants to highlight the brand’s history—while continuing to innovate what it means to create a unique taco experience today. Founded in 1954 by Jim “Jimboy” Knudson in Lake Tahoe, California. Knudson opened up his food trailer on King’s Beach, creating tacos with fresh, premium ingredients cooked in small batches. Jimboy’s Tacos is now operating in more than 40 locations across California and Nevada. The brand recently kicked off the rebrand, which puts a modern spin on a vintage metal trailer look that truly transports customers back to the brand’s first location in 1954. Each revamped Jimboy’s Tacos counter features a photo of the first food trailer, while a large red wall details the brand’s storied history next to a black and white photo of its legendary founder.

“We’re so excited to share this time capsule that celebrates how Jimboy’s Tacos began and narrates the path of how we’ve gotten where we are today,” said CEO Robert Andersen. “We’re putting a modern twist on that original experience the Rat Pack enjoyed when they ate their tacos, and injecting the history of this great brand back into the customer experience.”

So far, nearly 20 Jimboys Tacos restaurants in the Greater Sacramento area have undergone the renovation or are in the process of reimaging, as well as four new Jimboy’s restaurants in Southern California and one new Jimboy’s in Lemmon Valley, Nevada. While menus differ slightly store-to-store, every Jimboy’s Tacos serves the Original Ground Beef Taco, featuring fresh premium ingredients in the restaurant’s signature grilled and crispy stone-ground corn shell dusted with parmesan cheese.

“Throughout our history, Jimboy’s has struck a perfect balance between celebrating ‘the good old days’ and challenging the status quo through innovation,” said Andersen. “Shining a spotlight on our history and values through this exciting rebrand is the best possible way to celebrate our milestone 65th anniversary.”

Dog Haus Goes Virtual

Dog Haus, top photo, is jumping buns-first into the virtual kitchen trend through a systemwide partnership withKitchen United. Dog Haus is the first brand to commit to the next 25 Kitchen United locations slated to open across the nation by the end of 2020, enabling the brand to nearly double its geographic footprint in this time.

“Kitchen United’s turnkey solution enables popular restaurant brands like Dog Haus to grow by serving today’s consumer, who increasingly wants to enjoy their favorite meal outside the four walls of the restaurant,” said Anthony Green, VP of National Sales for Kitchen United. “We are thrilled to have Dog Haus partner with us as we revolutionize the off-premise experience for restaurants and their guests.”

Dog Haus will open in May at Kitchen United’s Illinois kitchen center in Chicago’s vibrant River North neighborhood and will be the first of 25 shared locations opening in 10 markets, including Atlanta, Austin, Chicago, Columbus, Houston, Los Angeles, New York City, Phoenix, San Francisco and Washington, DC. Dog Haus currently has more than 30 brick-and-mortar locations nationwide and another 20-plus in development.

“We view our partnership with Kitchen United as not only an enormous growth opportunity for our brand, but as a way for us to stay on the cutting edge of the off-premise dining experience,” said Dog Haus Partner Hagop Giragossian. “We want to be a leader in the delivery space and believe that it’s important to embrace the changes happening in this part of our industry. This is a one-of-a-kind opportunity for us to bring our unique chef-driven menu to current and future Dog Haus fanatics in one fell swoop, while also paving the way for us to expand our franchising reach in each of these new markets beyond the virtual kitchen sites.”

Kitchen United assists in getting food quickly to the customer through delivery or pick-up, so that Dog Haus’ main focus can be on preparing its quality food. Everything is designed to enable Dog Haus, and other participating restaurants, to create exceptional experiences for their off-premise customers.

Kitchen United also provides substantial data that allows Dog Haus to optimize its offerings within key markets, creating tailored menus to satisfy the demand in each community. With strategically located off-premise sites, Dog Haus can expand its delivery capabilities and dominate the craft casual space, contributing to its aggressive expansion and success in 2019 and beyond.

“Food delivery and pickup is a growing portion of our business because who doesn’t love enjoying a killer hot dog in the comfort of their own home?” Giragossian said. “We are confident that the gold standard we’ve established for our hot dogs, sausages and burgers will connect with consumers in each of these new markets, just as it has in our existing communities. We’re all-in with Kitchen United, and we can’t wait to grow right along with them.”

Schlotzsky’s Transformation

As Schlotzsky’s restaurants transform toSchlotzsky’s Austin Eatery® this year, the brand is celebrating its roots in true Austin style. Over the course of three months, the Schlotzsky’s brand is rolling out the rebrand in all restaurants around the nation. Starting with Atlanta on April 27, the restaurant will bring its hometown tagline, “Keep Austin Weird,” to life in markets across the country. The transition marks an exciting evolution of the brand and will feature new hand crafted food and beverage offerings, an eclectic, purposeful design and a unique dining experience. Select Schlotzsky’s Austin Eatery locations will also carry craft beer and wine selections and feature happy hours throughout the week.

The first Schlotzsky’s restaurant opened in Austin, Texas in 1971, serving only one sandwich – The Original® – on baked fresh from scratch sourdough bread and served on a giant Frisbee. While the Schlotzsky’s brand has since expanded its menu and added over 370 locations across the U.S., the brand credits its “Wonderfully Weird” roots and Austin’s spirit of originality as the main inspirations behind its new look and feel.

“The concept is a natural evolution of the brand, tapping into our 47-year heritage while accommodating the ever-changing consumer,” says Schlotzsky’s President Kelly Roddy. “With the new Schlotzsky’s Austin Eatery concept, we’ve combined elements from QSR, fast casual and casual to create a level of quality and guest experience that says, ‘We’re glad you’re here!’.”

To celebrate each market’s official transition, every Schlotzsky’s restaurant in the city will host a grand re-opening event complete with samples, BOGO offers and contests. Select locations will pay tribute to our baked fresh from scratch sourdough and host bread artist events featuring demonstrations, samples and more.

Roy Rogers Adds to Team

Roy Rogers® Restaurants named Frank Cleveland Senior Manager of Information Technology. Based in the company’s Frederick, Maryland, headquarters, he reports to Executive Vice President Jeremy Biser and is responsible for directing all IT operations to meet internal and external customer requirements and developing new technical solutions to meet current and future needs for the brand.

Cleveland previously worked at Marriott International as a senior infrastructure analyst overseeing maintenance and evolution of systems. He also has provided IT support to small to mid-sized companies through PB Networking LLC, a proprietary business he launched in 2011. In his new role with Roy Rogers, he will support the chain’s operations, marketing and other teams and will be responsible for all corporate IT functions and brand technology.

“We continue to invest in building a winning team and evolving the Roy Rogers brand,” said Biser. “Frank is a fantastic addition to our team and will be especially valuable in supporting initiatives such as upgrading our mobile app, testing new digital marketing strategies, enhancing our POS and back office systems, expanding online ordering, rolling out delivery and implementing a new video loss-prevention system. We’re excited to have him on-board to help ensure the success of these and future endeavors.”

Roy Rogers Restaurants celebrated its 50th anniversary with a yearlong campaign featuring baseball great Cal Ripken Jr. and a variety of thematic pricing and product promotions, charitable efforts and special events. The company is kicking off its second half century with a renewed franchise-expansion initiative supported by updates to its menu, marketing efforts, store design, vendor contracts, mobile capabilities and more. Qualified franchise investors are now being sought to develop the brand in markets throughout the MidAtlantic and Northeast. Roy Rogers currently consists of 24 company-owned restaurants and 26 franchise restaurants in six states.

Coolgreens Adds VP of Franchise Development

Kathy Davidson has joined Coolgreens' leadership team as its new VP of Franchise Development. Davidson brings nearly 10 years of foodservice franchise development experience to the role, as well as a personal dedication to the Coolgreens mission of fueling local communities with fresh and natural food.

Davidson first fell in love with the food industry in 2010 after getting tapped by Church’s Chicken to recruit general managers on a short-term contract. At the conclusion of the contract, Church’s re-hired Davidson to its franchising department. After working for a couple of years bringing new franchisees into the Church’s system, Davidson switched gears into the startup world, helping Dallas-based Cowboy Chicken build its franchise system from a few corporate stores to a national presence. After a brief stint at Fazoli’s, Davidson was approached by Coolgreens.

“I was drawn to Coolgreens because of my own personal health goals,” said Davidson. “It’s a brand for people who want to eat healthy food and treat their bodies well. I’ve found exactly what I need here. I want to take the brand all over the U.S. so that people like me don’t have to sacrifice delicious taste for good health. For me, Coolgreens is more of a mission than a job.”

Davidson loved that Coolgreens is a young lifestyle eatery that is making its mark in the franchising world. “I have an entrepreneurial spirit, and I work best in an environment that allows room for creativity and allows me to put myself fully into it—to fall in love. Coolgreens offers that opportunity,” she said.

Since launching franchising in 2017, Coolgreens has ramped up its growth goals considerably. With an initial investment of $296,732 to $482,600, Coolgreens is targeting entrepreneurial-minded business operators to grow the brand in key markets across the U.S. The brand recently signed in the greater Boston, Massachusetts area for the first time, and has kicked off construction on two upcoming restaurants in Waltham and Quincy, both of which will open in late summer. A third Boston location is currently in the works, as well as several new stores under construction in the Dallas market.

“Kathy has a passion and energy for the Coolgreens mission that will translate to a transformative period of growth for this brand,” said Coolgreens CEO Robert Lee. “As Coolgreens gears up for this expansion, our main priority is doing so smartly, based on a wealth of experience, which Kathy is uniquely positioned to provide.”

Davidson has hit the ground running since her appointment. “I’ve put together a whole new vetting process,” said Davidson. “We’re setting up a multiple touchpoint strategy and are refining our approach to prospecting. Because I’ve worked with both small brands and big brands, I can strike a balance to propel Coolgreens to the forefront of franchising enterprises.”

Cult-Fave Ike's Going National

Ike’s Love & Sandwiches, the San Francisco sandwich chain with a cult-like following, launched a national franchise program to expand the concept across the country. The brand currently has 55+ units in operation throughout California, Nevada, Arizona, along with locations opening soon in Texas.

Founded by Ike Shehadeh in 2007, the San Francisco-based concept grew to wide foodie acclaim with lines around the block and has become famous for its popular secret menu and pop culture inspired sandwich selections. Since its inception, the brand has garnered a dedicated and loyal following, offering customers over 700 different varieties of sandwiches to choose from, all of which include “Ike’s Dirty Secret Sauce,” a proprietary blend that is baked directly into the bread. Made with a choice of Dutch, French, San Francisco sourdough, whole wheat or gluten-free breads, unique sandwich combinations have included the “Menage a Trois” built with Halal chicken, barbecue and cheddar; the “Adam Richman,” created with fried chicken, ham and honey; and the vegetarian “Reading Rainbow” or “James and the Giant Peach.”

“The idea behind Ike’s Love & Sandwiches was simple – putting customers’ happiness first while celebrating their unique and individual tastes,” said Ike Shehadeh, founder of Ike’s Love & Sandwiches. “I feel truly humbled by the massive love and support Ike’s has received over the past 12 years, and now I’m excited to bring the brand into its next level of growth with the help of Fransmart. I’m extremely pleased to partner with such a reputable company to help deliver the Ike’s experience to customers across the country.”

Ike’s Love & Sandwiches has partnered with Fransmart, the industry leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries, The Halal Guys and Qdoba Mexican Grill, to expand the brand nationwide. Fransmart provides franchise support services such as franchise sales, navigating franchising compliances, and providing guidance on legalities, locations, supply chains, hiring staff, and operations – to name just a few.

“Sandwiches are the most pervasive food in America and one of the most saturated categories in the limited-service restaurant segment. In a sea of innumerable mediocre sandwich shops, Ike’s is a unique concept with a lot of heart and an unparalleled guest experience,” said Dan Rowe, CEO of Fransmart. “We are looking to find the right franchisees who will build a great team that can organically establish Ike’s as the deserved dominant sandwich brand in their market and share the unique Ike’s experience with their communities.”

Ike’s Love & Sandwiches is currently seeking experienced multi-unit operators to join the growing brand and develop franchise territories in major markets across the country. The popular sandwich concept offers strong AUVs and ROI, a proven business model with low labor costs, and immense customer loyalty for their high-quality products.

I Heart Mac & Cheese Completes Sale of Corporate Store, Converting to Franchise Location

I Heart Mac & Cheese, sold its corporate store in Patchogue, New York, as part of a multi-year New York City development deal. A private entity will operate the Patchogue store as a franchise effective immediately and begin executing a plan to expand the I Heart Mac & Cheese brand into all five boroughs of New York City.

“Our first corporate owned restaurant in Patchogue opened in January of this year and has been performing incredibly well, creating a lot of buzz locally and generating a lot of attention from potential partners,” said Stephen Giordanella, I Heart Mac & Cheese, CEO and chairman. “By aligning with this group in Patchogue and opening I Heart Mac & Cheese locations across the five boroughs, we are able to further our mission of bringing our one-of-a-kind concept to as many people as possible.”

I Heart Mac & Cheese is well-known for custom, build-your-own macaroni and cheese bowls, grilled cheese sandwiches and salads. Guests select a pasta, bread, or salad base along with seven different proteins, vegetables, and cheeses. Gluten-free options are also available. In addition to customized options, the menu contains specialty chef items including Baked Chicken Parmesan, Baked Meatball Parmesan, The Cuban, Pepperoni Pizza, and Lobster & White Truffle Mac, among others. Side dishes include Cheesy Broccoli, Balsamic Tomatoes and Tomato Soup; desserts include Mini Chocolate Chip Cookies, Brownies, Marshmallow Treats and Caramel Cookies.

A unique franchise concept in the restaurant industry with no fryers, grease trap systems or hood systems, I Heart Mac & Cheese requires a low investment and can be opened in a small space, such as a mall kiosk or food court. Shopping malls, sports venues, areas close to colleges and universities, and high-traffic pedestrian areas are also ideal locations. With a home office in South Florida, I Heart Mac & Cheese offers franchise owner training, marketing support and ongoing development opportunities to ensure each location’s success. Just this month, I Heart Mac & Cheese was ranked byEntrepreneurMagazineas one of the top new franchise opportunities in 2019.

The first new I Heart Mac & Cheese location to open as part of this New York City development deal will come later this year in Lower Manhattan, near New York University. Several other restaurants have recently been announced as well, with upcoming openings in other areas of New York State, as well as Florida and Georgia.

JUST Egg at Bareburger and Silver Diner

JUST has partnered with Bareburger, the leader in America's "better burger" category. The plant-based, protein-packed JUST Egg is the latest addition to Bareburger’s award-winning menu, reaching all 34 U.S. locations by the end of May.

JUST’s flavorful, filling patty is available all day in the “The Wake-Up Call” and is paired with a Beyond Meat quarter pounder, American cheese, mayo and “vrioche” bun. Breakfast customers can also order the “Get On Up,” which marries JUST Egg, American cheese, home fries, guacamole, black bean salsa, baby spinach and organic garlic aioli in a flour tortilla.

“We’re always on the lookout for innovative, sustainable but above all delicious foods like JUST Egg to enhance our offerings. Vegan options at Bareburger are never an afterthought; we strive to create forward thinking plant-based dishes without sacrificing flavor. Simply put, we always want to do what feels right for our company and our guests," said Euripides Pelekanos, CEO and co-founder of Bareburger.

“Bareburger is leading the way in creating the food system of the future – one that is sustainable, healthier and most importantly, insanely delicious. They represent the kind of restaurant that we founded this company to partner with and I’m excited to try Bareburger’s JUST Egg dishes next time I’m at one of their many locations,” said Josh Tetrick, co-founder and CEO of JUST.

Crafted by Michelin-starred chefs, JUST Egg is made from the 4,400-year-old mung bean and the baked patty version used by Bareburger has more protein than conventional chicken eggs. JUST Egg is free of cholesterol, saturated fat and artificial flavoring and its ingredients require less water and emit fewer carbon emissions than chicken eggs.

The company also partnered with the Mid- Atlantic restaurant chain Silver Diner to bring the plant-based, protein-packed JUST Egg to its menuSilver Diner’s savory “JUST Egg Benedict” rolled out Thursday, April 18 at all 15 locations in Maryland, Virginia and New Jersey. The dish pairs fluffy JUST Egg with baby spinach, roasted tomatoes, chopped tempeh and smoky mayo on toasted sourdough, smothered in a silky-smooth vegan cheese sauce.

JUST Egg’s inclusion on Silver Diner’s menu — first as a benedict and a substitution for conventional eggs in other dishes — is in line with the iconic establishment’s 30-year history of keeping ahead of industry trends and listening to customer input. It’s also part of a series of menu updates that include the addition of a dozen plant-based entrees with the potential for more JUST dishes to come.

“Silver Diner has always focused serving families delicious, high-quality food and offering choices that suit a range of diets and appetites, so we’re thrilled to be among the first restaurant chains in the Mid-Atlantic to add JUST Egg to the menu,” said Silver Diner Executive Chef Ype Von Hengst. “When I tried JUST Egg for the first time, I knew it was something special and I know that many of our 75,000 weekly customers will be eager to try it.”

“Growing up in Alabama, I have fond memories of family meals with my mother and brother at our favorite local diner and I’m sure longtime fans of Silver Diner feel the same. I’m proud that JUST Egg will become part of a breakfast tradition for families in the communities that Silver Diner serves,” said Josh Tetrick, co- founder and CEO of JUST.

Del Taco's Beyond Tacos

Del Taco Restaurantsannounced the nationwide expansion of the company’sBeyond Tacos, offered in partnership with plant-based leader, Beyond Meat®. Beginning Thursday, April 25th, Del Taco will become the first national Mexican fast food chain to offer Beyond Meat’s 100% plant-based protein option at the company’s 580 restaurants across the country.

“After receiving overwhelmingly positive feedback from fans during our tests in various parts of the country and across social media, we knew it was time to bring our Beyond Tacos to guests nationwide,” said John Cappasola, President and Chief Executive Officer of Del Taco.

“We saw a unique opportunity to develop our own recipe in partnership with Beyond Meat, adding various spices to create a signature Del Taco taste consumers can’t get anywhere else.”

Whether guests are vegan, vegetarian or looking to reduce their meat consumption, Del Taco fans can now try the company’s new Beyond Tacos,** which offer the same amount of protein and flavor as their seasoned beef tacos, but are made with 100 percent plant-based protein.

“We are excited to partner with Del Taco as they become the first national Mexican QSR to offer a plant-based meat option on-menu,” said Ethan Brown, Beyond Meat Founder & CEO. “Our plant-based crumbles offer the delicious taste, texture and satisfaction of ground beef, while offering the added health and sustainability benefits of plant-based meat. I personally love the Beyond Avocado Taco— it’s a great way to fuel up without feeling weighed down.”

In addition to the core Beyond Taco items, Beyond Meat is also being offered as a substitute for any protein in existing Del Taco menu items, such as burritos, nachos and fries. Del Taco’s two initial Beyond Meat menu items will include:

Beyond Avocado Taco (vegan): Del Taco seasoned Beyond Meat plant-based crumbles, hand-sliced avocado, crisp lettuce and fresh diced tomatoes in a crunchy shell.

Beyond Taco (vegetarian): Del Taco seasoned Beyond Meat plant-based crumbles, hand-grated cheddar cheese, crisp lettuce and fresh diced tomatoes in a crunchy shell.

Tropical Smoothie Plans to Grow in Texas

Tropical Smoothie Cafe has aggressive franchise development plans for the Dallas-Fort Worth area, and is currently seeking qualified entrepreneurs to open new restaurants throughout the market. CEOCharles Watson, along with his leadership team, will be hosting an informative event at the franchised Tropical Smoothie Cafe in Dallas-Fort Worth, located at 760 Airport Freeway, Suite 400, Hurst, TX on Tuesday, April 16 at 6:30 pm. The event will welcome interested prospects and offer a chance to learn more about franchising opportunities with the leading fast casual brand, which has achieved compounding success and substantial nationwide growth evidenced by, among other things, increasing average unit volume across the system, recognition amongst top industry awards and seven consecutive years of positive same-store sales growth.

“In the past year alone, our aggressive expansion throughout Texas has proven to be a success, most notably with the celebration of our 700thcafe opening, located right here in Hurst,” said Charles Watson, CEO of Tropical Smoothie Cafe, LLC. “There are many opportunities for local entrepreneurs to build on the existing momentum in the local Dallas-Fort Worth market, and we’re looking forward to meeting with them in-person to talk about the tools and resources Tropical Smoothie Cafe is able to offer our franchisees that position them for success.”

The brand’s development priorities in the Dallas-Fort Worth area are fueled by opportunities in the markets and the company’s continued demand for accelerated growth. Currently, franchisees operate nearly 50 Tropical Smoothie Cafe locations across the state of Texas, with 11 cafes open in the Dallas-Fort Worth area, and another three expected to open in the market before the end of 2019. The Dallas-Fort Worth area offers a dynamic built-in customer base that enjoys an active and better-for-you lifestyle in flourishing local communities. In addition to Dallas-Fort Worth, the brand is continuing to aggressively develop throughout the state with franchise opportunities in Austin, Houston, and San Antonio.

Tropical Smoothie Cafe’s food andsmoothie franchisesystemexperienced an impressive surge in nationwide expansion in 2018, celebrating the opening of 110 cafes, including its milestone 700thopening, and the signing of 191 franchise agreements. With over 730 locations open nationwide, the company is looking to add qualified franchisees to its growing brand and currently hasfranchise opportunitiesthroughout the U.S. Interested candidates should have business experience, along with $125,000 in liquid assets and a minimum net worth of $350,000. Candidates that meet these preliminary qualifications will need to make an initial investment ranging between $222,095 and $569,335. The franchise currently boasts an average unit volume (AUV) of more than $681,000 – the highest in the company’s 21-year-history – with the top 50 percent reporting an AUV of more than $873,000.

JustSalad Teams with Grubhub

Grubhub has an exclusive partnership withJust Salad, where diners can exclusively order delivery wraps, avocado toast, and warm bowls from more than 30 owned-and-operated Just Salad locations in New York, New Jersey, Pennsylvania, and Illinois.

"Delivery is a strategically important and natural extension of our business. In looking across all platforms, we recognize Grubhub is the most restaurant-centric partner, and they've already helped us drive considerable order volume on the marketplace and in our Just Salad app," stated Stephen Swartz, Just Salad's director of marketing. "Adding in the technology and agency capabilities gained by Grubhub's acquisition of LevelUp, we knew this was the best choice to further grow our business."

In addition to exclusivity on the Grubhub marketplace, Just Salad has deepened its partnership to leverage Grubhub and LevelUp's POS/ordering integration capabilities. By working with the company's ordering engine and POS system, Par Brink, orders can be sent directly to a location's kitchen, which helps manage kitchen workload, keeps menus up-to-date across channels, and increases order accuracy. Additionally, Just Salad is now able to combine order data across their LevelUp-powered app and the Grubhub marketplace into one Enterprise Dashboard, allowing their team to analyze and dive into data surrounding performance and ordering trends.

"We're excited to work even more closely with such a beloved brand like Just Salad. Partnering on an exclusive basis is an incredible opportunity for both teams to truly optimize the process across orders," said Seth Priebatsch, head of enterprise restaurants at Grubhub. "By building out the most robust partnership possible, we're able to hyper-personalize guest experiences, increase Just Salad's understanding of guest behavior, and most importantly, deliver more healthy options to more hungry people."

Online ordering and delivery from Just Salad via Grubhub and the Just Salad app is now available at select U.S. locations.

Mighty Quinn's Inks Multi-Unit Deal

Mighty Quinn’s Barbeque signed a multi-unit development agreement with franchisees Michael and Paula Dolan to open four locations in and around Queens, New York, with the first to open this year in the neighborhood of Long Island City.

Husband and wife Michael and Paula Dolan have long felt an affinity for the unifying power of food: When she was only a few years old, Paula and her family moved from New York to Italy where she spent several years around the kitchen table sampling her mother’s and northern Italian grandfather’s delectable dishes. Michael’s years-long interest in food led to the purchase of a Big Green Egg charcoal grill a few years back to allow the father-of-two to perfect his smoked creations. As the two have worked in the financial services industry over the last two decades, their love of food has remained constant. The Dolans fell in love withMighty Quinn’s Barbequeafter the flagship store opened near their then-apartment in the East Village in 2013. Drawn in initially by the exceptional quality of Mighty Quinn’s all-natural, slow-smoked meats and sumptuous side dishes, the Dolans knew that franchising with Mighty Quinn’s was the perfect opportunity thanks to the clear expertise of the BBQ brand’s leadership team comprised of co-founder Micha Magid, co-founder Christos Gourmos and pitmaster and co-founder Hugh Mangum. Now, having signed on to ultimately open four Mighty Quinn’s locations, Michael will helm the operation. The Dolans are in the process of securing real estate for their first opening in Long Island City, Queens, NY, targeted for later this year.

“Long Island City is only one stop away from Grand Central in Manhattan, and it’s the fastest growing urban community in the country. So that’s a really exciting opportunity for us,” said Michael Dolan. “Long Island City is desperate for fast-casual dining, and taking a powerful brand from Manhattan that’s rich with Manhattan culture just makes complete sense, especially with the massive development that’s taking place–both residential and commercial–in the Long Island City area. Mighty Quinn’s will be very well-received there.”

Paula Dolan also spoke to the extensive real estate development sweeping the area around Long Island City, and how this positions the Queens neighborhood as a site of growing vibrancy and demand for high-quality eats.

“A lot of new corporate development is going up in Hudson Yards and western Manhattan, which is a quick subway ride from Long Island City. Many notable real estate developers have committed to building luxury residential in Long Island City, making it a desirable place to live,” Paula Dolan said. “It is an optimal location for a Mighty Quinn’s and we know its introduction will benefit the community.”

With the Dolans leading the charge in terms of franchise development, Mighty Quinn’s corporate team is looking to add 10 to 12 additional franchised locations across New York and New Jersey by 2020 and has its sights on partnering with qualified franchise candidates across the country.

“The Dolans demonstrate exceptional business acumen and a commitment to exceeding even our highest brand standards,” said Magid. “As we continue franchising, we look forward to working with additional franchise partners who uphold our total commitment to quality and to enhancing their communities through second-to-none dining.”

The startup costs for a Mighty Quinn’s Barbeque franchise range from $498,250 to $923,000. The franchise fee is $45,000. To learn more about franchising with Mighty Quinn’s Barbeque, visithttps://www.mightyquinnsfranchise.com.

Big Whiskey's Expands in Central Misssouri

Adding roots at the state capital is on the horizon for Springfield-based Big Whiskey’s American Restaurant and Bar. H2B Restaurant Group has signed-on for a single-store franchise location in Jefferson City, Missouri.

“This is really exciting for us,” exclaims co-founder and senior vice-president of operations, Paul Sundy. “Making our mark in central Missouri has been a goal for quite a while. And hey, whiskey is bound to make politics a little more fun,” jokes Sundy.

Since opening in Springfield, Missouri, in July 2006, Big Whiskey’s American Restaurant & Bar has become many things to many people. It’s a sports bar for sports enthusiasts, a whiskey bar for whiskey devotees and a friendly, relaxed atmosphere for a family night out. Big Whiskey’s Jefferson City is expected to be one of three franchise locations scheduled to open in 2019.The first of two Las Vegas franchise locations opened in February, just off Las Vegas Boulevard, and Alabamba franchise owners announced their site for thefirst Big Whiskey’s to be built with the new prototype design in the Birmingham area.

Locally owned and operated, Big Whiskey’s Jefferson City is tentatively scheduled to open later this summer at 627 W. McCarty Street in Jefferson City; on the east end of the former JCD building. Coined as the “River Walk” the renovated property will be home to new retail and office space in addition to the restaurant.

DQ in Charlotte

American Dairy Queen Corporation, franchisor of the DQ®brand, announcedits newDQ Grill & Chill®restaurant opening inCharlotte by May 1at 3389 Highway 48 N. The restaurant is locally owned and operated by full-time farmer Caleb Story.

Striking the perfect balance between yesterday and today,theDQ Grill & Chill®flagship concept modernizes guests’ dining experience by offering soft-serve favorites such as cones, sundaes and the signatureBlizzard®Treat.DQ®fans can also enjoy made-to-order lunch and dinner options including GrillBurgers™, Chicken Strip Baskets and delicious hot sandwiches.

A welcoming environment for all, eachDQ Grill & Chill®location featuresa modern, open-air grill, separate “Grill” and “Chill” sections, comfortable booths, large wooden tables, warm lighting and upbeat music.

“For me, theDairy Queen®brand has always represented comfort and pure joy,” said Caleb Story. “I’m drawn to the brand because of the strong feelings it evokes, and I know my community in Charlotte will feel the same way. I’m thrilled to pursue this new venture and continue the tradition of serving great food and classic frozen treats toDQfans for years to come.”

A local farmer in the 1,500-person city, Caleb has spent decades in the agriculture industry farming tobacco, corn, soybeans and wheat over a combined 850 acres. He’s been envisioning a career in the restaurant industry for 10-plus years and now is making his dream a reality.

“Looking deeper into the business opportunity, I was impressed by the innovative processes and systems the leadership team has in place to support my business goals,” added Story. “The training and support I’ve received thus far has exceeded my expectations, and I’m confident the ADQ team’s dedication will have a tremendous impact on my team’s success.”

ADQ has more than 7,000 locations worldwide and is initiating a plan to add more than 70 new restaurants in the United States in 2019.

Quickly growing family diner opens new restaurant in El Cajon, following Downey grand opening earlier this month

Black Bear Diner Grows

Black Bear Diner opened its newest diner in El Cajon, California. The opening marks the 64thCalifornia unit, and contributes to the company’s nationwide expansion, marking its 130thdiner.

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The El Cajon Black Bear Diner is located at 1025 Fletcher Pkwy. In addition to this opening, the Company has opened two other diners this month, with another one in Black Bear Diner’s home state of California and the other in Texas. The Downey, CA company-owned unit is located at7900 Florence Ave, while the Beaumont, Texas franchise-owned unit is located at 5405 Walden Rd.

“This month is very exciting for Black Bear Diner, with our continued growth in Texas as well as throughout our home state of California,” said Bruce Dean, CEO & Co-Founder of Black Bear Diner. “We are happy to serve a wide range of authentic and delicious meals and look forward to providing the highest-quality service and food to guests in El Cajon, Downey and Beaumont for years to come.”

The conpany also promoted Anita Adams to President and Chief Financial Officer and Steve Standlea to Chief Operating Officer. Both Adams and Standlea will report directly to Black Bear Diner CEO & Co-Founder Bruce Dean.

“Anita and Steve have been strong members of our leadership team and these promotions signify the importance of their leadership and vision for Black Bear Diner, as we continue to grow and expand,” said Dean. “Anita has played a strong role in growing our business beyond a traditional CFO role. She has become a trusted voice of advice and leadership to myself and others at Black Bear Diner.”

Dean continued, “Steve Standlea’s role as COO echoes his growing responsibility in our business over all aspects of operations. From training and construction to diner operations and administration, Steve plays a crucial role on our Black Bear Diner team.”

Adams joined Black Bear Diner in March 2017 as CFO. Standlea joined the company in September 2017 and most recently served as Senior Vice President Operations Support. As part of a strengthened C-suite leadership team, both individuals will focus on advising Dean and continuing to improve operations and drive sales growth.

Potbelly Sandwich Expands

Potbelly Sandwich Shop (Potbelly) opened a franchise location, in Rochester, Minnesota. It joins the 24 Potbelly locations in the state and marks the second in Rochester. Kim and Kirk Gordon, Sandy and John Rogness and Bill and Erin Nystrom, the owners of the new shop, have a combined 20 years of restaurant industry experience. Kim and Kirk Gordon also own the Potbelly Sandwich Shop on First Avenue SW in Rochester.

“We’re thrilled to add another location in Rochester with other esteemed entrepreneurs,” said Kim Gordon. “It is an honor to be able to bring our tasty sandwiches, salads, shakes and cookies to even more members of the community,” added Kirk Gordon.

“This team’s passion for what makes Potbelly so unique is truly inspiring,” said Jeff Welch, senior vice president of development for Potbelly Sandwich Shop. “We are so excited for Kim and Kirk to add another Potbelly to Rochester and with the addition of Sandy, John, Bill and Erin, we’re confident the shop will quickly become a local favorite.”

Currently, there are more than 450 corporate and franchise Potbelly shops in the United States. The brand plans to continue franchise growth in 2019 and is seeking experienced multi-unit operators who have the drive to grow a great business opportunity.

Craving Garbanzo in Creve Coeur

Garbanzo Mediterranean Freshopened its first Creve Coeur location at 810 N. New Ballas Road. The new restaurant will kick off its grand opening festivities at 10:30 a.m. with an official ribbon-cutting ceremony hosted by Creve Coeur Mayor Barry Glantz and the Creve Coeur-Olivette Chamber of Commerce.

St. Louis natives, GARBANZO CEO James Park and Director of Marketing Devin Handler will also be in attendance along with prominent St. Louis real estate mogul and chairman of the GARBANZO board, Michael Staenberg.

The new Creve Coeur restaurant marks the second GARBANZO location in the St. Louis area, second in Missouri and 31stsystem-wide.True to form, Creve Coeur’s GARBANZO will exude a simple, refined fresh aesthetic and will feature brand staples like Teatulia Organic Iced Tea in the beverage station and a bakery area where guests will be able to see their pitas being lovingly kneaded, placed in the oven and puffed to perfection right before their eyes. All in a comfortable casual environment that welcomes guests to find out how delicious nutritious can be.

“St. Louis is a killer market with an incredible food scene that is often overlooked,” Park said. “From Danny Meyer and Shake Shack to world famous BBQ, a lot has originated in St. Louis and we are thrilled to join the charge. The new restaurant is in the perfect location, less than a mile east of Highway 270, we’ve hired a great team and we are looking forward to celebrating with everyone next week!”

“I’m extremely proud to bring GARBANZO’s delicious and nutritious recipes to my hometown and specifically West County,” Handler said. “We are thankful to GARBANZO fans in Clayton that welcomed our first local restaurant with open arms, enabling our expansion into Creve Coeur. Our cuisine is the kind of food that you can feed your kids without worries about preservatives, MSG or trans fats, and it caters to virtually every diet – from vegan and vegetarian to keto and meat eaters. I have no doubt that the Creve Coeur community will love GARBANZO’s scratch-made food.”

Gloria Jean's Signs Development Deal

Gloria Jean’s Coffees – U.S.A.signed a multi-unit development agreement with a new franchise partner, Raed Naser. The agreement will bring at least seven new locations to the Northwest Indiana region and parts of Southern Chicago, beginning with a drive-thru in Crown Point, Indiana slated to open in early June.

This agreement builds upon Gloria Jean’s Midwest presence where there is a growing demand for the unique coffee beverages and high-quality flavored beans the brand is known for. The largest mall-based retailer of specialty coffee in the world, Gloria Jean’s is reinvigorating its growth strategy by exploring a wider scope of real estate opportunities and pursuing middle America markets primed for the unique specialty coffee concept.

“With a refreshed brand image and four decades of experience in the specialty coffee industry, Gloria Jean’s is in growth mode and uniquely positioned to own a larger share of the segment, especially in rising suburban markets like Northwest Indiana and Southern Chicago,” said Laina Sullivan, Gloria Jean’s Coffees’ Director of Franchise Development. “We’re thrilled to welcome passionate franchise partners like Raed to the Gloria Jean’s family during this exciting brand evolution. As we pursue strategic growth outside of malls and move into regions where customer demand for exceptional specialty coffee is high, we see tremendous opportunity to introduce Gloria Jean’s to new guests around the country.”

“When searching for the perfect coffee concept to grow my franchise portfolio, Gloria Jean’s stood out in many ways including providing excellent franchise support, ongoing product innovation and creative consumer marketing,” said Naser. “The entire executive team was very hands-on during my onboarding process and worked closely with me to develop a plan that was tailored to my business goals. I’m confident that Gloria Jean’s and its unique products will do very well in Northwest Indiana where high-quality coffee experiences are lacking; and I’m especially excited to open our drive-thru location in early June.”

Serving gourmet coffee in the United States since 1979, there are currently 58 locations in operation with several scheduled to open by year’s end. Gloria Jean’s sources 100 percent of its coffees directly from exotic locations across the globe, with every bean roasted in its Southern California headquarters which includes a test kitchen for ongoing R&D and a complete roasting and processing facility managed by the company’s fulltime master roaster. The company is currently awarding area development agreements to passionate franchisees interested in growing with an established coffee concept that continues to resonate with today’s consumers.Clickhereto learn more about Gloria Jean’s Coffees’ franchise opportunities and what makes the brand a standout concept in the competitive specialty coffee segment.

MRM Franchise Feed: Jimboy’s Tacos Turns 65 and Dog Haus Commits to Virtual posted first on happyhourspecialsyum.blogspot.com

bluebookweb

Apr 23, 2019

Six Steps to Improve the Culture in Your Restaurant

According to Forbes Magazine, companies with highly engaged teams show a21 percent greater profitability. Engaged employees are more loyal and productive, which is good for everyone involved. In fact, one of the biggest factors in recruiting and retaining top talent is a company’s culture.

However, culture is often overlooked in restaurants.If you are not actively shaping that culture, someone else is; something this important should not be left up to the employees to carve out themselves.

Culture defines your brand anddeliberate effortsshould be taken in order to establish a healthy culture before it slowly take a left turn into one you don’t want.I’ve had a long career in the restaurant industry, and in corporate America I found that basic culture builders are the same across all industries. Below are six steps that can be taken to change a restaurant’s culture based on my personal experience:

Define the Right Culture

Every employee needs to understand that you expect a certain level of service and exactly what that is for their role. It is easy for a server to get into a rut of “doing their job”. They forget that guests may be celebrating a milestone anniversary, a birthday, or engagement and need to be treated as they would expect to be treated should the roles be reversed. A server’s job is not turning a table –it’s to create a positive, long-lasting customer experience.

Drive Change Within the Current Staff

With notoriously high turn-over, employees are often seen as transient and managers often accept certain levels of behavior that should not be allowed. Changing the current culture is a tough process, but it can be done if they trust you and agree to be part of the process. Start an open dialogue with your employees about the need for change. Clearly define the problem and outline what is expected going forward. Be present during shifts and recognize employees when they emulate the right culture. A poor culture is easily picked up by new employees, so do not hesitate in starting the process with your existing staff.

Be Fair, Yet Consistent in Your Coaching

Observe those who are struggling with the changes and coach them on ways they could have handled a situation with a guest or coworker.This is best done in a private environment, not in the heat of the moment or in front of guests. If an employee has been repeatably coached and is unable to embody the level of service that you expect, it may be time to recognize that this person it not a good fit for your restaurant.

Hire the Right People Going Forward

While skill and experience are important, personality trumps experience when hiring restaurant employees. Most people who work in the restaurant industry do so because they have a passion to serve others. This can’t be taught. Moving forward, be sure to fill your restaurant with people who are driven to serve.

Create a Team Mentality

A group is a collection of people who coordinate their individual efforts to be compliant with your goals.On the other hand, a team is a group of people who share a common purpose and several challenging goals. Members of the team are mutually committed to the goals and to each other.They believe that they can do more together,do it better, and can continue to grow. It takes a strong leader to convert a group to a team, but it can be done.

Constantly Reinforce Your Culture

Unfortunately, we can’t just state “this is our culture now”, walk away and expect it to change. We must live it every day and lead by example. It can be helpful to establishing a core “culture team” of star employees who live and breathe your culture – and have them be the constant reminder to their peers. In most cases, this is ideal because this can’t be accomplished alone and employees’ feed of their peers. It is better to have positive role models than toxic ones influencing the staff.

Reward and Recognize

You can establish a simple reward program where each week or month, one employee gets a small reward for exemplifying your values.This can be as simple as a free meal on their next shift, parking close to the door for the week, or a $5 dollar gift card for coffee.In addition, free recognition should also be given daily, even if it is just a shout out to an employee “caught in the act” of living the culture.“Great teamwork for running those salads Alex”, or “Great customer service on table seven Laura” goes a long way in reiterating your values and boosting morale – and it’s free!

Creating a restaurant’s culture can be a tough process, but changing a poor culture can be even more difficult. Think of your culture as a large ship at sea. You’re the captain at the wheel and setting the course. With you at the bow, difficult tasks like turning the ship, are easier and easily accomplished.

Six Steps to Improve the Culture in Your Restaurant posted first on happyhourspecialsyum.blogspot.com

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