Here’s a good article from Restaurant Management Online on hiring for restaurant employees. I’m not sure I agree with the stated cost of losing an employee though. Those numbers seem exagerated to me. Either way, turnover sucks and this article has some great tips to help reduce turnover, including advice on what questions to ask in an interview. Feel free to comment on our blog about questions and tactics you’ve found useful in your interview process.
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…..
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 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….
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.
Here is an interesting article from www.philly.com about the growing popularity of culinary consultants. Recipe creation, staffing, training and menu development are just some of the areas where culinary consultants can assist restaurant owners. Read what is happening as a trend in Philadelphia by reading the linked article…
For help developing menus and creating recipes for your restaurant, visit www.bodellconsulting.com and contact Brandon O’Dell.