|
|
|
|
|
|
| KITCHEN & MENU MANAGEMENT |
|
|
|
|
| LEARN FROM OUR 'GROWING' READERSHIP |
|
|
|
| FIND YOUR STATE RESTAURANT ASSOCIATION |
|
|
|
|
|
|
|
|
|
|
|
| RESTAURANT SUSTAINABILITY TIPS |
|
|
|
| STARTUP & EMERGING-CHAIN RESTAURANT STATS |
|
|
 |
|
|
 |
HELPING RESTAURANTS PROFIT AND GROW |
BONUS CONTENT - Why Do Restaurants Fail?
By Howard Riell
In the inaugural issue of Restaurant Startup & Growth magazine in February 2004, our magazine challenged the 90% first-year restaurant failure rate that was being passed off as "common knowledge" inside and outside the industry. RS&G conducted its own research, which suggested that the first-year failure rate was closer to 25%. Not great, but not much different than the failure rate in any sector. . . . keep reading
|
BONUS CONTENT - How to Influence the Value of Your Restaurant
If I ask you to estimate the value of your house, you might research listings and selling prices of comparable properties in your neighborhood or town. Depending on the current state of the housing market, you might be elated or dismayed over the value of your home compared, let's say, with what you had projected its value would be today three years ago; however, in the latter case I doubt you would say, "I poured my heart and soul into that property, and, the market be damned, I expect to be compensated for it," or "I'm getting divorced, and I need to get enough money to pay my alimony." . . . keep reading
|
NEW TYSON® TIMELESS RECIPE™ FRIED CHICKEN IS CRISPY, FLAVORFUL AND AFFORDABLE
SPRINGDALE, Ark. (May 15, 2012)--Consumers love fried chicken, but it can present operational challenges for foodservice operators causing many to stop serving it. New Tyson® Timeless Recipe™ Fried Chicken from Tyson Foods, Inc., was designed to allow operators to keep this classic on their menu and continue serving--and profiting from--the crispy, flavorful fried chicken their customers desire. . . . keep reading
|
New NRA book can help restaurateurs better prepare, present financial information
Linda Busche
As restaurateurs explore the National Restaurant Association Restaurant, Hotel-Motel Show for products and services to enhance their businesses, many expressed interest in a new publication to help them accurately complete their financial statements. At a standing-room only education session Saturday, RestaurantOwner.com executives walked attendees through the NRA's new "Uniform System of Restaurant Accounts." The book is a guide to preparing and presenting financial information in standar . . . keep reading
|
Healthier kids meals and growing Asian, Hispanic, Boomer and Millennial population groups are key factors shaping the restaurant industry, NPD Group finds
Kids meals have been the focus of legislative and health advocacy activities over the past few years and that focus is expected to continue throughout 2012, the research firm found. Continuing pressure on restaurant operators to improve the healthfulness of kids meals combined with increasing health consciousness among moms has resulted in children, younger than 13, eating more better-for-you foods like fruit, non-fried chicken, chicken wraps, cereal; and less of the not-so-good-for-you foods, like French fries, dessert items/frozen sweets, regular size burgers, and fried chicken. . . . keep reading
|
70 percent of women report feeling guilty when they eat fast food
According to a joint study by HealthyWomen, a nonprofit health information source for women and Allrecipes, a digital recipe website, nearly 15 percent of the 1,563 mainly women polled said they eat fast food two or more times a week, but at the same time, the majority of respondents (75 percent) said they are paying more attention to eating healthy now compared to five years ago. . . . keep reading
|
Hebrew National® Helps Fight to End Child Hunger
OMAHA, Neb. (February 28, 2012) -- This upcoming season, Hebrew National will partner with Feeding America® to help fight child hunger as part of ConAgra Foods' Child Hunger Ends Here campaign. Hebrew National will offer an $8.00 per case rebate on specified Hebrew National Franks and will donate $1.00 per case (up to $500 per qualified redemption) to Feeding America for every rebate submitted. Hebrew National hopes that the robust offer will help Operators gear up for the busy summer season while supporting a good cause. . . . keep reading
|
ONLINE TAKEAWAY ORDERS DON'T COME WITH A SIDE OF ENGAGED PHONE LINE (BUSY SIGNAL)
Gone are the days of repeatedly calling take away restaurants only to hear an engaged or busy signal. That was the problem. Here is the solution. EETIT menu system is an Online Menu and Mobile Application designed for restaurants, coffee shops, take-away and delivery stores, revolutionary in it's ability to allow any merchant to start accepting orders within minutes of signing up. Saving customers the frustration, losing possible orders, and restaurant owners saving time and wages. The team b . . . keep reading
|
Food Cost Fluctuations
Question: Why does my food cost fluctuate so much? I am always higher than industry standard. What should I be doing differently, if anything? . . . keep reading
|
Healthy options may bring diners back to restaurants, Mintel finds.
Healthy options may bring diners back to restaurants, Mintel finds. According to a recent Mintel foodservice report, 80% of family restaurant-goers who are eating out less in general are doing so because of financial reasons. While the restaurant industry as a whole spent 2011 in a recessionary slump, the family midscale segment has been the most negatively impacted and the next few years aren't expected to show an upward swing. . . . keep reading
|
Occupy Wall Street transitions to restaurant industry.
Occupy Wall Street, which has targeted bank practices has made its way to restaurants. A group of restaurant workers, Restaurant Opportunities Centers (ROC) United unveiled its National Diners' Guide 2012: A Consumer Guide on the Working Conditions of America's Restaurants (www.rocunited.org/dinersguide). . . . keep reading
|
California Food Handler Card Compliance Deadline Coming Jan. 1
On Jan. 1, health inspectors across the state will begin to enforce one of the most widespread food safety laws to ever hit the restaurant industry. The California Food Handler Card law mandates food handlers who work in a restaurant and prepare, serve or store food must have a California Food Handler Card to work. County health inspectors will begin enforcement on Jan. 1. . . . keep reading
|
Bakery cafés see continued growth.
The bakery café segment, which accounts for $5 billion in annual sales and over 3,600 units nationwide, has been able to successfully navigate the middle ground between quick- and-full service restaurants to outpace industry sales and unit growth for each of the past three years. Total bakery café units increased 4.2 percent, and bakery café sales increased 12 percent during those three years. . . . keep reading
|
Household income trends during the recession and economic recovery.
Sentier Research today released a report that introduces a new monthly series that will examine trends in the income (before taxes) of American households. The report showed that there has been no recovery in terms of household income, which has continued to decline up through June 2011. The report examined household income trends during the recent recession lasting from December 2007 to June 2009 as well as two full years of the "economic recovery" beginning in June 2009 up through June 2011. . . . keep reading
|
Restaurant performance fell this summer.
Dampened by softer sales and traffic levels and continued uncertainty among restaurant operators, the National Restaurant Association's Restaurant Performance Index (RPI) declined for the second consecutive month in August. The RPI -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 99.4 in August, down 0.3 percent from July. . . . keep reading
|
'Hold My Bag Please' Advertising Solution
Restaurateurs increasingly wonder about the following: What would make my current customers want to come more often to my restaurant and order a few more dishes and beverages? What would convince potential customers to actually take the step to push the door of my restaurant open? Where can I find an advertising option that can be both inexpensive and really bring me results? . . . keep reading
|
Watch and Learn: Chef Demos from SandwichPro
November 28, 2011, Lisle, IL -- At SandwichPro.com, we're always looking for new ways to deliver original, useful content to restaurateurs. That's why we're excited about our "Chef Demo" video gallery, full of great sandwich ideas from the Unilever Food Solutions culinary team. . . . keep reading
|
Unilever Food Solutions Announces Inspired Restaurant Makeover Contest Winner
Detroit Resident Awarded $100,000 Prize Package to Help Her Business Thrive
Lisle, Ill., October 3, 2011 -- Unilever Food Solutions North America announced the winner in the company's first-ever Inspired Restaurant Makeover Contest, an online-based competition asking small, independent restaurant operators across the country to demonstrate how Unilever Food Solutions' enhanced service offerings would help their businesses grow. After scouring through hundreds of entries, the brand has selected as its winner Cynthia Krstich, manager of The Coach Sports Grille -- formerly The Coachman restaurant -- in Madison Heights, Mich., just outside of Detroit. . . . keep reading
|
ChefTec TT Set for September Release
BOULDER, Colo., August 19, 2011 -- The next major upgrade from Culinary Software Services will be released on September 6, 2011. The increased business building benefits and the ability to keep up with the ever-changing foodservice industry is what customers have come to expect from the industry standard. . . . keep reading
|
BONUS CONTENT - How to Create a Winning Restaurant Business Plan
by Joe Erickson
In the story "Alice in Wonderland," the lost protagonist asks the Cheshire Cat, "Would you tell me, please, which way I ought to go from here?" "That depends a good deal on where you want to get to," said the cat. "I don't much care where, so long as I get somewhere," said Alice. "Then it doesn't matter which way you go," said the cat. And so, without a well-conceived business plan, you are not much better off than the hapless heroine in the Lewis Carroll story. . . . keep reading
|
Retailing Your Products
Real-life questions from independent operators like you. When starting or growing a restaurant there are really no dumb questions. If you have a question you'd like addressed in "No Dumb Questions", please contact the author at alacartect@aol.com. . . . keep reading
|
Construction Budgeting
Real-life questions from independent operators like you. When starting or growing a restaurant there are really no dumb questions. If you have a question you'd like addressed in "No Dumb Questions", please contact the author at alacartect@aol.com. . . . keep reading
|
Value and Flavor Trump Healthy Menu Selections, Reports Mintel
In light of US restaurant sales hit hard by the recession, foodservice purveyors tried to maintain sales and attract customers by promoting value, but they did not include healthier dishes with fresh vegetables, fruits and other nutritious ingredients as part of this lineup, according to Mintel. The research firm's study also showed that 41 percent of restaurant-goers think eating healthfully at their favorite eateries is more expensive than not eating healthfully. Meanwhile, 14 percent look . . . keep reading
|
Food Trucks Have Staying Power, Says Technomic.
A new study by foodservice research firm Technomic reveals good news for mobile food vehicles, as 91 percent of consumers polled who are familiar with food trucks say they view the trend as having staying power and not a passing fad. Only seven percent of consumers who use mobile food vehicles say they expect their frequency of visits to food trucks to decrease over the next year. "The key for long-term success is getting the non-user to come on board," says Technomic Director Kevin Higar sai . . . keep reading
|
Restaurant Industry Outlook Strengthened in June as Restaurant Performance Index Rose Above 100
The National Restaurant Association's Restaurant Performance Index (RPI) rose above 100 in June, representing the sixth time in the last seven months that the RPI stood above 100, signifying some expansion in industry. The RPI stood at 100.6 in June, up 0.8 percent from May's level of 99.9. The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.5 in June -- up 1.4 percent from May's lev . . . keep reading
|
FRENCH'S® FOODSERVICE REACHES OUT TO OPERATORS AS BUSINESS PARTNER
CHESTER, NJ (July 13, 2011) -- There are many issues and challenges that operators face every day. As an innovator and industry leader, FRENCH'S® Foodservice strives to be a business partner to restaurant operators by offering a variety of business solutions proven to increase sales and address the heaviest of concerns. . . . keep reading
|
|
|
|
| ADVERTISE IN RESTAURANT STARTUP & GROWTH |
|
|
|
| JOIN OUR GROWING COMMUNITY OF RESTAURATEURS |
|
| Review some past installments of "What Our Readers are Building, Buying & Remodeling".
Check out a sample of our RestaurantOwner.com video series "Restaurants That Work".
NEWS...
The NEW Uniform System of Accounts for Restaurants IS HERE! -- The National Restaurant Association's Uniform System of Accounts is back in print. This latest edition contains many updates, changes and enhancements from previous editions and was co-edited by RestaurantOwner.com's Jim Laube and Restaurant Startup and Growth magazine's Barry Shuster. Order your copy today. |
|
|
