Operations

Operating a restaurant involves a lot of moving parts – most controlled by you, but many controlled by laws, regulations, licenses and permits. Alcoholic beverages, food safety, labor practices and the implementation of the Affordable Care Act (the healthcare mandate) are significant – and then there is everything else.

Get to know the regulatory agencies that govern such things as sidewalk cafes, signage, noise, fire safety and more. And, get to know about the efforts being made by RAMW on your behalf to improve the regulatory environment.

With the Government Shut, D.C. Restaurants Offer Deals

January 2, 2019

Restaurant Business Online // by Peter Romeo The bargains are aimed at patrons whose incomes have been disrupted by the federal closure. Elected officials can’t agree on a plan to reopen the federal government, but rank-and-file employees of Uncle Sam are finding deals aplenty in the restaurants of Washington, D.C. Establishments ranging from fast-food joints to the fine-dining outlets of chef Jose Andres are extending freebies and deep discounts to government employees whose incomes have been disrupted by the federal shutdown. In most instances, the deals are available to anyone with...

Craft Beer Makers Brewed Up Bigger Business in 2018

December 31, 2018

SmartBrief // Food & Travel - Restaurant & Foodservice // by Janet Forgrieve Many Americans will toast the arrival of 2019 with champagne or sparkling wine, but before midnight the glasses of partiers and restaurant patrons are more likely to be filled with hops- and barley-based brews. Craft beer sales were on track to rise 5% this year, hitting a new record, and the number of craft breweries was set to grow 20% to more than 7,000, according to the Boulder, Colo.-based Brewers Association . Craft brewers are defined as small and independent, producing less than 6 million barrels...

Need Info On Straws and Packaging Mandates? We’ve Got Answers

December 14, 2018

National Restaurant Association // News & Research Nutrition legislation and packaging mandates appear to be the entrees du jour for 2019. As restaurateurs find themselves wondering what to do next to navigate these issues and their related challenges, the National Restaurant Association will offer education and advice during a Dec. 19 webinar, “ What’s new in environmental and nutrition policy ”. Laura Abshire, our food and sustainability policy director, will provide an update on the issues. They include: The latest information on the anti-plastic movement , part of...

A Step-By-Step Guide to Adding Delivery

December 4, 2018

If done properly, delivery can pay off big for a restaurant. In order to capitalize on this new revenue stream, restaurants should have a well thought out delivery strategy. In a world where consumers are increasingly turning to an on-demand lifestyle, restaurants are seeing a rise in demand for food delivery. Strategy firm Pentallect published a 2018 study that found the third-party delivery industry is slated to grow 13.5 percent annually, compared to the predicted 3 percent growth rate for the restaurant industry overall. The growth in demand for delivery will also bring an increase of...

How one company’s platform is solving D.C.’s worker shortage

October 31, 2018

In the restaurant industry, filling shifts⎼and keeping them filled⎼is vital to the success of your business. When you don’t have ample staff to help prep and cook food, bus and wait tables and clean dishes, your customer experience can suffer. So what can businesses do when they have a last-minute callout and the dinner rush starts in less than an hour? Businesses in the D.C. metro area are leaning on Snag Work , an on-demand mobile platform providing front-and-back of house staff to employers in need. Founded in Richmond, Va., in 2016 and introduced to the D.C. metro area in early 2018...

Blockchain and the future of the food supply chain

October 22, 2018

SmartBrief // by Emily Crowe Blockchain has been a huge buzzword in and out of the food industry in recent years. While it’s easy to simply equate the technology with Bitcoin and cryptocurrency, it actually holds huge promise for several other applications. In fact, grocers and restaurants alike are dipping their toes into blockchain technology to find ways to improve transparency, quality and food safety. What is blockchain? At its core, blockchain is “a public register in which transactions between two users belonging to the same network are stored in a secure, verifiable and...

Breaking down language barriers in foodservice

September 26, 2018

SmartBrief // by Tricia Contreras Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team. To bridge the gap between languages, a glossary of 50 or so common words and their translations can offer a strong foundation, according to Rosario Gonzalez, who manages translations for the National Restaurant Association , overseeing the translation of the association’s content into more than 25...

Mayor Bowser Declares State of Emergency Ahead of Hurricane Florence

September 11, 2018

(WASHINGTON, DC) – As the District prepares for Hurricane Florence, Mayor Muriel Bowser has declared a state of emergency, effective immediately. “While we are monitoring potential impacts of Hurricane Florence on the District, we remain committed to keeping our residents safe, prepared, and informed,” said Mayor Bowser. “I encourage all District residents and visitors to take this storm seriously and stay up to date on the latest emergency information, including signing up for our AlertDC messaging service.” The declaration of public emergency is effective...Read more

It’s National Food Safety Month. Here are 7 ways to stay safe

August 31, 2018

National Restaurant Association // News & Research Restaurant operations are always changing. As a result, managers and their employees must constantly update their compliance with new food safety rules and regulations. As we launch National Food Safety Month , our ServSafe team offers some key areas to focus on when updating your protocols: If you are in charge of food preparation , you must be trained and designated as a Certified Food Protection Manager, according to the 2017 FDA Food Code . You must always be on site whenever the facility is in operation. Take extra precautions when...

What do you do if a recall happens? Here are 5 tips

July 5, 2018

National Restaurant Association / July 5, 2018 An E. coli outbreak is a nightmare for everyone: the customers, the community and the restaurant where it happened. For restaurant operators, corrective next steps are crucial to success; they can’t afford to make one mistake. What should you do in the event of an outbreak? First, pay attention to all information, updates and product recall announcements. Because the food supply chain is complex, sometimes suppliers or manufacturers don’t deliver timely notices of the recall. Below, Ashley Miller, one of our food safety and industry...