As a restaurant owner, you depend on your manager to keep your restaurant running efficiently and to handle any problems that come up with guests or staff. Especially if you prefer to be more of a hands-off owner, having a restaurant manager you trust is crucial. Besides their experience in the business, there are also certain qualities you should look for if you are hiring a new restaurant manager.
Because it is a high-paced job that requires long hours and lots of human interaction, this isn’t a position for everybody. Even if you have the education and the skills,…
The great thing about franchising is that you don’t need to have a lot of experience to pursue your dream. Whether you have a particular franchise you would love to join or you just think it is a smart way to start your own business, buying into a franchise has a lot of perks that you wouldn’t get if you started your own business from scratch. Franchising is especially good for those new to owning a business because there is a support structure and training built into the program.
Being a restaurant owner is hard work. The long hours and the many hats you have to wear can really take a toll on you and your business. When you are stressed out and exhausted, you might let things start to slip affecting the quality of your food and service. It can feel like a thankless job at times, but if you have the passion and drive to make your dreams come true then you will find a way to balance it all.
Here are some tips on how to run your restaurant better.
Fresh percolating coffee, the scent of warm bread baking in the oven. Who doesn’t love stopping in a bakery for some warm treats? As a bakery owner, you know what a smart business it is to focus on baked goodies like bread, cakes, croissants, pastries and pies, but did you know that you can grow your bakery even more by becoming a franchisor?
The baking industry is popping with an estimated annual revenue of $3 billion and other bakery companies have found success as franchisors like Great Harvest Bread, Gigi’s Cupcakes or Corner Bakery. Why not get in…
Recently a number of cities and counties have become victim to taxes on sugary beverages, especially soda. As a Restaurant owner you must know how these taxes are affixed and how to protect your bottom line from them.
Philadelphia recently levied a 1.5-cent-per-ounce tax on sweetened beverages that took effect in January. This makes Philadelphia the first large city to have an actual soda tax enforced. So, how can restaurants in Philadelphia mitigate the effects of these taxes?
Clean it UP! – Spilled soda is still taxed. It’s common for restaurants to have a lot of wasted product…
Success or failure is always almost related to an operator’s capability or inability to focus on labor cost, beverage cost and food cost. Corporate operators have organized ways and steps to follow to keep an eye on these costs. These systems are highly constructive in providing up-to-date information. Even with the high- tech systems and the data they create, the management team must always continue to manage.
Many self sufficient operators still have issues with controlling their labor, food and beverage cost. Many do not have these systems. The struggle is a bit harder than that of the multi-unit operator….
You have probably eaten beef in restaurants countless times in your life. Some outings very memorable others not so much. So what made those carnivorous expeditions so special? Well Bob Creager says it depends on the cut of beef and how carefully it’s prepared. Bob recently took a field trip to Rastelli foods in Swedesboro NJ to check out their state of the art beef manufacturing facility. The master of the Pit Beef sandwich was treated to a private, bottom round flat trimming session guided by Bob’s exact specifications. MBB Management has a strong relationship with Rastelli…
So you own or manage a restaurant. It has been going strong, and you are starting to wonder what to do next. Cash flow is good, reviews are positive, and overall, things are looking great. You are more than likely going to start thinking about opening a second location, or possibly even a third.
What you’re thinking about is restaurant franchising. If so, we have a great little primer on getting the franchise process started.
Opening just another restaurant would be the path towards becoming a chain, which could be what you want. But restaurant franchising requires more planning…
Getting into the restaurant business is hard. Staying in it is even harder.
All too often, new restaurants fail within in their first few years. There are many reasons for a restaurant to fail: bad location, issues with cash flow, poor restaurant management, or even just food that is not that tasty. There are those who advise against opening new restaurants altogether, citing that it is just too risky of an endeavor. And looking at statistics, it is easy to see why this argument could be convincing.
However, there is a solution that can help prevent or repair these problems:
It allows the customers to be able to pay in advance from their own devices. It has been predicted that digital ordering is going to be the main ‘go to’ within five years. During this technological transformation, it is important that the restaurant technologists completely understand the differences between both systems.
Access to the internet has become more reliable, quicker, and widespread. While this is happening, the majority of POS providers have changed their transaction processing to the cloud. Moving POS to the cloud is different from enabling digital ordering for customers. The fairly new wave…