The Nation’s Restaurant News newsletter shares a recent study that shows spending habits of consumers flip-flopping between quick service and casual segments. During the recession, the quick service sector got a boost from tightening spending habits. Now the casual sector has retaken the majority of dining dollars. Click below for many more details…..
Dectiva’s Restaurant Industry Tracking Survey found shifts in spending | Nation’s Restaurant News
The following article from the National Restaurant Association goes over some of the new reporting requirements for restaurants in regards to the new healthcare law. Give it a read….
Gov’t. offers guidelines for health-care cost reporting – NRA News Blog
For help in your restaurant, visit www.bodellconsulting.com and check out our blog at blog.bodellconsulting.com for tons of great articles.
Great article on www.Restaurant-Hospitality.com about using QR codes in restaurants. It doesn’t take a marketing genius or expensive software to create QR codes. Google and many other companies offer free QR code generators. The one from Google is very easy to use. You select whether you are creating a code for a web address, telephone number, or whatever other piece of “cell phone friendly” format QR codes are used for, you type in the information, and hit a button. Google creates the QR code, then you save it just like any file, print it, attach it, or do whatever you want to with it. Read the accompanying article to see how QR codes can be best utilized in restaurants…
Kudos to Johnson County Community College in the Kansas City metro, putting larger, expensive culinary programs to shame for 40 years now! Just kidding, but they do have some great news for the school whose apprenticeship programs is the largest in the ACF. JCCC is building a new state of the art Culinary Academy to further boost the already incredible quality of their culinary program at the school. If you want a great culinary education at a great price, check out Johnson County. The chefs I have worked with from JCCC have run circles around the CIA and Le Cordon Bleu chefs I’ve worked with. (No offense to anyone from those schools, but this really is a great program)
With culinary academy, JCCC plans a leap to the future | 913.
With the government currently expanding the number of IRS agents by 4500, the “8% rule” of reporting tips is no longer good enough to keep the IRS off your restaurant’s case. It’s never been good enough, “legally”, to keep your restaurant out of trouble, but in the past the government hasn’t had enough man power to adequately enforce tip reporting regulations.
The following article on tip reporting shares a brief history of reporting regulation, so give it a read then evaluate your current practices with your CPA and see if you need to improve your own reporting practices….
The most important issue facing restaurant owners today: tip reporting | FastCasual.com.
Here’s a recent ruling and attempted regulation change that restaurant owners should be very aware of as it could have a massive impact on their ability to compete with other restaurants.
The National Labor Relations Board recently passed a new regulation reducing the amount of time business owners have to educate their workers on the risk of voting a union into the workplace. It is called the “Ambush Rule” and has recently been struck down by a federal judge. Read more about the decision below and continue to monitor this issue. Though independent restaurants aren’t normally a target for unions, if it is made siginificantly easier for unions to get into restaurants, it’s only a matter of time before they move from the chains to the independents.
Food trucks are an increasingly popular way for chefs and owners to break into the restaurant business without breaking the bank, especially as municipalities continue to ease food codes to accomodate the food truck movement. There is, however, a great opportunity for existing restaurants to greatly expand their catering services without putting extra stress on their restaurant kitchen, by expanding through the use of food trucks. The following article from Philly.com is on the growing trend of parties being catered from food trucks.
Food trucks move from the streets to the parties with catering services.
Is your restaurant taking advantage of your local farmer’s markets to source local produce? Why or why not? Check out the following article to see how other chefs are using farmer’s markets to drive the menus in their restaurants.
Chefs Use Farmers Market Products to Boost Menus – Restaurant Management (RMGT).
Here’s the low down on what food and beverage trends were spotted as “getting hot” in the restaurant world, as seen at the 2012 National Restaurant Association Show. Don’t let your restaurant get antiquated. Change is good. See if you can spot at least 1 trend in the article to build around in your own business.
Top trends from the 2012 National Restaurant Association Show | Nation’s Restaurant News.
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Short article about great news for San Francisco restaurateurs. San Francisco is easing city permit “hoops” to jump through in a city that was previously micromanaging its restaurant industry. State regulations on restaurants are already tough enough for potential California restaurant owners.
San Francisco approves simplified restaurant regulations – San Francisco Business Times.
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