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Operations and Maryland
November 21, 2019
Original content c/o: Nation's Restaurant News
And why having a strong bar team is building sales at The Grape D’Vine, Hakkasan Restaurant Group, The Grey Plume
The restaurant business is notorious for having a revolving door. The staff come, and they go, but sometimes, just sometimes, the good ones stay. Capturing them can be akin to netting a unicorn, for the truly good ones can be game changers for your business. Nowhere is this more important than for those who have a hand in the beverage sales of the operation.
Keeping a keen eye out to identify strong talent is the first...
November 19, 2019
Original content c/o: National Restaurant Association
Full-timers especially are looking for a full plate of benefits. Tiered health-care plans, tuition reimbursement, even tattoos are in the offing.
Good benefits are a badge of honor in the restaurant industry: “Get benefits worth bragging about,” touts a listing for one restaurant company’s management position.
“If you aren't offering benefits to managers, you aren’t going to get them,” says restaurant consultant and accountant Rick Braa, owner of AMP Services LLP, Seattle. Braa works with nearly...
November 15, 2019
Original content c/o: National Restaurant Association
You might see some of these changes coming … but are you ready?
As part of the National Restaurant Association’s Restaurant Industry 2030 report, we partnered with the futurists at Foresight Alliance to identify 10 possible disruptors that could impact restaurants – forces outside the restaurant industry that have the potential to shake up the way restaurants do business.
Of course, disruptions have a flipside for forward-looking restaurateurs: opportunity. The key is to start thinking about the future now. Among...
November 13, 2019
Original content c/o: National Restaurant Association
Inclusion will help drive profitability and relevance for restaurants committed to diversity.
A demographic shift is happening in the United States. By 2030, the number of Hispanic-, Asian- and African-Americans will grow to represent a larger proportion of the US population than 2020, according to data reported in the National Restaurant Association’s Restaurant Industry 2030: Actionable Insights for the Future report.
By the numbers
The country’s demographics are indeed changing, reflected in the number...
November 13, 2019
Original content c/o: National Restaurant Association
Cost of food safety training is a bargain in comparison.
Wonder how much a foodborne illness outbreak could cost your restaurant? The amount you spend could range from thousands to literally millions of dollars, especially when lawsuits and reputational damage are in the mix.
Here’s where some of the money goes if an outbreak is traced to your operation:
Business lost closing your restaurant to clean and sanitize it.
Business lost waiting for the health department to approve reopening.
Throwing out all potentially...
November 7, 2019
Original content c/o: National Restaurant Association
Restaurants share their best ideas for recruiting good employees and keeping them once they’re on board.
Restaurants don’t just have to fill seats. They have to fill jobs, and careers. And in a tight labor market, it’s getting more difficult to find and retain employees. But new approaches, many with a personal touch and others that lean on technology or financial incentives, can help operators succeed at recruiting and retaining great employees by making...
November 5, 2019
Original content c/o: National Restaurant Association
Get a rare glimpse into the restaurant industry 10 years from now and take away insights you can begin to act on today.
Whether you’re an operator or supplier, the National Restaurant Association’s Restaurant Industry 2030 report is key to your strategic plan. It’s full of insights to help you prepare for and capitalize on upcoming trends, developments, demographic changes, and industry challenges.
As society’s pace and technology speed up exponentially, it’s even more important for restaurants to...
November 4, 2019
Original content c/o: National Restaurant Association
Beverages present an untapped, incremental revenue opportunity for restaurants leveraging third-party delivery.
Everyone’s talking about the disruptive effect third-party delivery has on traditional restaurant operations – but not much has been written about how beverages fit into the equation.
According to the marketing team at The Coca-Cola Company, 70% to 80% of on-premises restaurant transactions include a beverage in the order, compared to only a small fraction of third-party delivery orders. “When it...
October 30, 2019
Original content c/o: National Restaurant Association
Government and industry partner to fight food waste in the US
Restaurants, grocers, and food manufacturers this week officially teamed up with the federal government to find ways to cut billions of pounds of food waste at every step of the process – from the field through processing to groceries, restaurants and home fridges.
The U.S. Department of Agriculture estimates we waste between 30% and 40% of the food supply each year. At the same time, USDA estimates 37 million people live in food-insecure...
October 29, 2019
Original content c/o: National Restaurant Association
Leading restaurant company pros swapped tips on purchasing, packaging and recruitment at our Supply Chain Management conference.
More than 230 restaurant industry professionals came to Orlando, Fla., in late October for our Supply Chain Management group’s fall conference. Topping the agenda:
the state of affordable sustainable packaging
the role of technology in supply-chain food safety
developing negotiation skills
attracting younger people to the supply-chain management profession.
Here are a few...
October 28, 2019
Original content c/o: Technical.ly
George Washington University students, staff and faculty can access TwentyTables' app to purchase meals using their GWorld Dining Cash accounts.
DC-based TwentyTables, creator of an app that connects users to fixed-cost meal options from local restaurants, announced that it is expanding its partnership George Washington University.
GW’s dining program will integrate with TwentyTables’ platform to expand access to affordable food for students, faculty and staff. Starting today, TwentyTables will manage a rotating variety of food trucks with...
October 24, 2019
Original content c/o: National Restaurant Association
Food-safety professionals shared training and tips on how to respond to incidents in a way that protects guests, employees and the business.
Food-safety professionals, gathered for the Food Safety & Quality Assurance Executive Study Group conference in Orlando, Fla., shared their best food-safety training tips, effective food safety practices in the millennial era, and how to respond to an incident in a way that protects the guests, employees and the business.
At this year's conference, Hal King shared insights on how...
October 24, 2019
Original contect c/o: National Restaurant Association
The tide of new technology may seem overwhelming, but it promises to enhance the hospitality at the heart the restaurant industry.
“Customers today interact with restaurants more and more often outside the four walls of the actual restaurant,” said Focus Brands’ Michael Verdesca, executive vice president and chief information officer, during a panel at FSTEC 2019 in Dallas. It’s imperative that you have a presence everywhere your customers are likely to connect with you, via your app, third-party delivery apps,...
October 16, 2019
Original content c/o: National Restaurant Association
The world and workplace are increasingly multicultural. Enhance your cultural intelligence and embrace diversity to benefit your business.
Do you have the knowledge and skills necessary to engage people from different cultural backgrounds effectively? Do you know what unconscious bias is, or the negative impact it can have on your restaurant’s operations and sales?
Gerry Fernandez, founder and president of the Multicultural Foodservice & Hospitality Alliance, an affiliate of the National Restaurant Association,...
September 26, 2019
Original content c/o: National Restaurant Association
The regulation is set to take effect Jan. 1, 2020.
The US Department of Labor Sept. 24 released a new federal overtime regulation.
The rule revises the Fair Labor Standards Act (FLSA) test for determining when an employee is exempt from earning overtime pay, also known as the “white collar” overtime exemptions.
The Department estimates that 1.2 million additional workers will be entitled to overtime pay as result of the increase to the standard salary level. The final rule will be published in the Federal Register...
September 24, 2019
Original content c/o: National Restaurant Association
Week 4 of National Food Safety Month focuses on reinforcing the importance of food safety with staff members. It will protect your guests and business.
As National Food Safety Month ends, week 4 is focused on ways to keep employees engaged in maintaining their commitment to following and maintaining the highest food-safety standards.
Download all four weeks of National Food Safety Month content free
Each year, the National Restaurant Association uses National Food Safety Month to help operators reinforce the importance of...
September 24, 2019
Pared to Expand Across Major Cities Nationwide
WASHINGTON, DC – September 24, 2019 – Today, Pared, the leading app matching restaurants with skilled workers on demand, announced that it is now live in the Washington D.C. market. Pared services restaurant and hospitality operators in the country’s biggest metropolitan areas - New York City, the San Francisco Bay Area and now, Washington D.C. Later this year, Pared will establish itself in additional major cities nationwide, including Philadelphia and Boston, with plans to continue expansion to other regions...
September 23, 2019
Original content c/o: James Beard Foundation
Written by Stacy Carroll
James Beard Foundation director of Impact programs Stacy Carroll explains why prioritizing self-care is an important part of building a strong business, and how we're integrating that philosophy into our Owning It program to help support hundreds of women entrepreneurs across the country.
Photo: Clay Williams
Over the last year, we’ve traveled to Chicago, Atlanta, Washington, D.C., and Phoenix with our Owning It program in support of emerging entrepreneurs, and we...
September 20, 2019
Original content c/o: National Restaurant Association
One-half of baby boomers want to use takeout and delivery more often.
Consumer spending in restaurants has trended generally higher in 2019, despite a downtick in August. Based on new National Restaurant Association research, the positive industry sales trajectory has more room to run.
Forty-two percent of adults say they are not eating on premises at restaurants as often as they would like, according to a telephone survey conducted September 12-16 by Engine for the National Restaurant Association. In addition, 49 percent of...
September 20, 2019
Original content c/o: National Restaurant Association
Six in 10 millennials give the economy negative marks.
The national job growth streak is now at 107 consecutive months, and household spending remains solid. Yet many consumers still have a negative assessment of the economy, according to new National Restaurant Association research.
Only 43 percent of adults describe the national economy as ‘excellent’ or ‘good,’ according to a telephone survey conducted September 12-16 by Engine for the National Restaurant Association. Fifty-three percent of adults gave...
September 19, 2019
Original content c/o: National Restaurant Association
The latest industry trends — customers, industry segments, workforce, and more.
What's the outlook for restaurants in 2019? The National Restaurant Association's 2019 State of the Restaurant Industry report provides the details. From sales forecasts to projections for food costs, workforce opportunities, food trends, and technology advances, you'll get the overview here. Their State of the Industry report is available for purchase or as a complimentary download for members of the Association.
Download the...
September 19, 2019
Original content c/o: National Restaurant Association
Cities and states are imposing new restrictions or bans on certain types of packaging used in restaurants.
Plastic straws may be the poster child for efforts to reduce plastics use, but legislation is unfolding across the nation to restrict or ban many types of restaurant packaging and single-use cutlery, packaging and other food ware.
State restaurant associations, restaurateurs and suppliers are working with city councils and state legislatures to make sure new restrictions are workable for restaurants and that lawmakers understand...
September 17, 2019
The Washington Nationals and hospitality partner Levy are proud to announce a new partnership with Nourish Now, a Maryland-based food recovery non-profit. Nourish Now will receive and distribute appropriate excess food items from Nationals Park’s concession stands, clubs, and suites. The comprehensive food recovery program will also include food from special events held at the ballpark throughout the year.
The majority of the collected items will provide vital support to children, families, and veterans in Montgomery County. A portion of the donated food will be delivered to the...
September 16, 2019
Original content c/o: National Restaurant Association
For week 3 of National Food Safety Month, we're offering free tools on how to improve your restaurant’s Food Safety Management System.
As week three of National Food Safety Month begins, the National Restaurant Association continues to offer free, downloadable tools and information to restaurateurs on the importance of improving your restaurant’s Food Safety Management System (FSMS).
Every September, the Association takes advantage of National Food Safety Month to help operators reinforce the importance of...
September 4, 2019
Original content c/o: Nation's Restaurant News
NRN’s editor-in-chief interviews the CEO on what’s next for the association
Listen to this podcast on Apple Podcast, Spotify or SoundCloud.
National Restaurant Association CEO Dawn Sweeney is getting ready to pass the torch.
After spending 12 years as the lead executive of the National Restaurant Association, Sweeney announced this spring she will be stepping down from her role at the end of 2019.
In an interview with NRN at the association’s DC headquarters, she said...
