Join us March 7, 2024 at noon for: "Everything You Need to Know About Food & Beverage at Your Community Association". Featuring David Manuchia from Restaurant Partners, Inc. #communityassociations #propertymanagement #onsitecafe #onsiterestaurant #largescale Register here: https://lnkd.in/eva5636q Topics include: 1). Criteria to consider when picking the right restaurant operator. 2). A checklist of items HOA Board Members can look for in evaluating a restaurant operator’s ongoing performance. 3). Operator challenges in keeping menu offerings fresh in a gated community. 4). Ancillary services a restaurant operator should be capable of when running an amenity property. 5). Financial evaluation of a restaurant operator. 6). Things operators should be aware of with resident mandated spends.
Beth Rappaport’s Post
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Delivering brand outperformance; sustainably growing brand mental & physical availability
In a 2002 study, conducted in a busy New York restaurant, waiters increased their tips by +18%, simply by offering diners a chocolate with their bill. The authors of the study entitled ‘Sweetening the Till: The Use of Candy to Increase Restaurant Tipping’ argued that this was because the gift created a sense of obligation which, was reciprocated in the form of a higher tip. Although I don’t have too many waiters in my network; the research should be equally of interest to anyone working in the service sector. The full article is here --> https://lnkd.in/eSE_Gzwz
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Toast is here to help you plan the best Mother’s Day brunch shift your restaurant has ever executed. We analyzed Toast platform data from full-service restaurants (FSRs) from Mother’s Day 2023 and compared it to the average Sunday in 2023 at FSRs, compiling it here with useful tips for restaurant operators. Let’s get ready to celebrate Mom! https://lnkd.in/ged5aa8W
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The term "86" is a common expression in the restaurant industry, used to indicate that a particular food or drink item is no longer available or has been exhausted. When restaurant staff say "86" about something, they mean it should be removed from the menu for the day because it is no longer available. The origin of this term is not entirely clear, but there are several theories about its origin, including: - It is thought that it may have originated in New York restaurants during the early 1900s, where it was used as a symbol to indicate that an item was no longer available. - Another theory suggests that it goes back to the number system in bars and restaurants, where the number 86 meant "exhaustion". Regardless of the exact origin, today the term is widely used in the restaurant and hotel industry, and is part of... The everyday language of workers in this field.
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👉 Finding it difficult to maintain the logistics of multiple restaurants at a time? No worries, the Restaurant Manager add-on is here to help you manage various branches in no time. 👉 To know more, Do visit: https://zurl.co/yh7X #foodbusinessmanagementplugin #plugins #foodorderingwebsite #wordpressfoodorderingsystem #foodlisting #fooddeliveryplugin #restaurantsplugin #foodorderingsystem #foodstoreplugin #woocommerceintegration #foodmenupluginwordpress #foodbusiness #restaurantbusiness #foodbusinessonline #wpfoodmanager #wordpressplugin
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Build a great restaurant #beverageinventory program in a few simple steps. Then, make your #business even more successful by attracting customers who want gluten-free drinks! Learn all about it here: https://lnkd.in/eWx-Wqur
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Lead Consultant Tojum Hospitality Convener Hotel Managers Conference Africa Oyo State Consultant Idere hills Vice President Hotel Managers School Ltd Ondo State Coordinator FTAN Certified Member ATHCON
Become your dream Take a course in HMS
"Finding the happiness and finding the satisfaction in continuously serving somebody else something good to eat is what makes a really good restaurant.” ― Mario Batali HMS Restaurant Management Course is designed to provide you with an in-depth understanding of the essential elements involved in successfully managing a restaurant. Click on the link below to view the course outline and register interest. https://lnkd.in/evS8JnFX
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With WP Food Manager’s Restaurant Review service, take full control of your reviews. Use the admin review management feature to edit or remove reviews, ensuring your restaurant’s reputation shines through the best feedback. To know more, do visit: https://lnkd.in/dPNZRpJD #WPFoodManager #RestaurantReview #AdminManagement #CustomerFeedback #BoostReputation #RestaurantOwners #RestaurantManagement #DigitalMarketing #FoodBusiness
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Don't Miss These Critical Restaurant Warning Signs! In the world of restaurant management, paying attention to details is crucial. Renowned chef Robert Irvine shares vital warning signs in this eye-opening article by Mashed. At iNX Commercial Cleaning Solutions, we know that success lies in the details. Check out the article below to uncover these essential insights: https://flip.it/WpynF7 Let's elevate our industry by staying vigilant and informed!
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Mother's Day is one of the few holidays dedicated to treating moms to a great meal and gracious service—often with the whole family in tow. Polling completed by the National Restaurant Association shines a light on diners’ plans, offering insight into what restaurants can expect: - 40% of adults say they plan to use a restaurant as part of a special Mother’s Day meal. - 30% plan to go out to a restaurant, - 13% plan to order food in, and - 3% will both dine out and order in for two different meal occasions. Read more about the impact of Mother's Day on the hospitality industry here: https://lnkd.in/dkUn-TE6
Get ready for the mother of all restaurant holidays
restaurant.org
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In the restaurant industry, speed isn’t an advantage. It’s a necessity. After 8 years directing Chai Sutta Bar, I’ve learned that speed is the most important factor of Quick Serve Restaurants. However, it's not just about quick service. It’s about ensuring that every part of the operation runs smoothly, from the kitchen to the front of the outlet. I believe speed is necessary when it comes to, - Making fast decisions. - Adjusting the menu to meet demand. - Resolving complaints before they escalate. Every second counts, and staying ahead means being proactive, not reactive. Additionally, the real challenge is maintaining high quality while moving at this pace. I strongly believe it's this balance that sets a restaurant apart and keeps customers coming back. #QuickServiceRestaurants #CustomerSatisfaction #RestaurantOperations
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