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6 Things You Never Knew Impacted Your Restaurant Order

There is more than meets the eye when it comes to deciding on your meal when you are dining out. Cornell’s Food and Brand Lab conducted a study on what factors play a role in your restaurant order. These 6 reasons will surprise you, and even make you wonder what other stimuli impact [...]

10 Steps to Improve Your Restaurant Inventory Process

BYÂ SABRINA SANCHEZ

Taking inventory is one of the most dreaded tasks in a restaurant, but also one of the most crucial. It is critical to measure the amount of food, supplies, and other products your restaurant uses in order to control food costs and maximize profitability, yet no one wants to do [...]

How Promoting Free Wi-Fi Helps Restaurants

BY RMAGAZINE for RMagazine Restaurants are always trying to find new ways to increase customers, as well as gain their loyalty. Many restaurants have used the idea of giveaways as a promotional method to gain new customers. Giving stuff away for free you will attract the opportunists, but how long can you run [...]

How to Price Menu Items

BY RMAGAZINE for Restaurant Magazine

One of the most effective ways to manage risks in the restaurant industry is through food costing. If you’re a new food business owner, below is a guide on pricing menu items for your restaurant.

1.Breakdown each dish on the menu

First, you should list all the ingredients [...]

Your Restaurant and the Affordable Care Act

BY SABRINA SANCHEZ for Restaurant Magazine

Since the enactment of the Affordable Care Act in 2010, employers have slowly seen the impacts of this new healthcare mandate. Initially, many were concerned with the impacts on healthcare and insurance industries, but those working in the restaurant industry may only now be feeling its full [...]

New Nutritional Menu Standards and the Craft Beer Industry

BY SABRINA SANCHEZ for Restaurant Magazine

In 2016, The Food and Drug Administration (FDA) will be implementing a law that requires some restaurants and food establishments to disclose certain nutritional information for standard menu items. This law will become effective December 1, 2015 and must be in compliance by December 1, 2016. With [...]

FDA delays menu-labeling requirements

Written by Jonathan Maze of Nation’s Restaurant News

Restaurants scrambling to comply with upcoming federal menu labeling requirements now have a little more breathing room, after the Obama Administration delayed the compliance date by a year on Thursday.

The U.S. Food and Drug Administration, citing the need for the agency to provide more [...]

How overtime pay proposal could impact restaurants

Written by Jonathan Maze of Nation’s Restaurant News

Tens of thousands of additional restaurant workers and managers could become eligible for overtime pay under a new rule President Barack Obama proposed Monday that would double the threshold for overtime eligibility.

The rules could significantly impact the restaurant industry and operators’ labor costs. [...]

Tracking restaurant technology in 2014

Technology increasingly played a role in restaurant chain operations across the board this year, but one trend in particular stood out in 2014: mobile ordering and payment.Restaurant chains from Starbucks to Taco Bell rolled out or took the first step toward allowing guests to order ahead and pay via smartphone. Next year, [...]

7 critical skills every assistant manager should master

70% of a general manager’s bonus is directly dependent on the skillsets of the assistant manage

No matter how much of a workaholic your general manager (GM) may be, the fact is that 70% of a restaurant’s shifts are supervised — in whole or in part — by assistant managers. This means that [...]

How to stop guests from bringing outside food and drinks

Published in Restaurant Business Daily By Jonathan Deutsch, Ph.D. QUESTION: How do you handle people who bring in their own lunch to eat with friends? ANSWER: If there’s a phrase to describe our most recent questions, it’s “season of the mooch.” I’ve gotten questions about soda station thieves, guests who come for live [...]

Slick solutions for grease disposal

Grease disposal has gone from a loss to a profit, but there’s still a price to pay. Learn more in this article from Restaurant Business Online, by Kelly Killian. A decade ago, Mike Frampton was paying about $35 per pickup to have a rendering company haul away the used cooking oil from his [...]

National Restaurant Association Statement about Release of Menu Labeling Regulations

The National Restaurant Association’s President and CEO Dawn Sweeney today issued the following statement about the Food and Drug Administration’s scheduled release of the final menu labeling regulations:

“The National Restaurant Association strongly believes in the importance of providing nutrition information to consumers to empower them to make the best choices for their [...]

How the busiest restaurateurs do it all

In this article from Restaurant Business Daily written by Kelly Killian, learn the secreats of the busiest restaurateurs and how they manage their plates, quite literally. Between brokering deals, managing employees, pleasing customers and weathering the ups and downs of running a business—or multiple businesses—in an uncertain and challenging economy, running restaurants is [...]

Income Gap and Shrinking Middle Class Take A Toll on Restaurant Industry

In this article from RestaurantNews.com, learn more about the income gap and shrinking middle class and the impact that has on restaurants. The gap between high- and low-income groups is the widest it has been in 100 years, and the share of U.S. consumers who identify with the middle class has never been [...]