Recipe For Engagement: Essential Ingredients for a Restaurant Loyalty Program

To be successful, a loyalty program must deliver value to the guest and it must deliver value to a restaurant operator’s business. To help food and beverage operators understand what guests are seeking in a loyalty program, Oracle Hospitality conducted a global consumer survey. Read about the findings in our report!

Type: Special Report

Sponsor: Oracle




3 Ways to Optimize Labor Efficiencies and Cut Costs

Operators are facing high turnover rates and new regulatory pressures, making the task of managing labor costs increasingly more difficult. There are steps those operators can take to make the challenge easier to manage.

Type: White Paper

Sponsor: Long Range Systems




Franchise Field Operations are All About Relationships

Franchising is all about relationships, and your field consultants are your key players. Check out this infographic for the top priorities and challenges that come with the keys to great franchisor-franchisee relationships.

Type: Special Report

Sponsor: FranConnect


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FEATURES


Mapping a route through industry roadblocks

Learning how to manage in an oversaturated market can feel like trying to drive on a crowded highway during rush hour. In the moment, roadblocks and traffic may slow you down—but what matters most is that you ultimately reach your destination.

5 ways to run your restaurant in an uncertain political time

With questions surrounding labor costs and market patterns many restaurateur operators may wonder how to deal with this tumultuous period and continue to move forward?

NYC restaurateur proposes 3-tier minimum wage to 'help small business owners'

CEO Willie Degel thinks the industry should have a specific minimum wage for private companies with less than $25 million in revenues, a higher wage for private companies making $25-$50 million and an even higher wage for publicly traded companies.

What impact does lower grocery store prices have on restaurants?

Falling food prices are driving grocery store prices to decline, and this has some questioning the long-term impact of a price gap between grocery store and restaurant prices.

Why the restaurant industry's relationship with US government is still #Complicated

Considering President Donald Trump's passion for business, many were hoping the relationship between the restaurant industry and the government would be less strained. Feelings about his leadership are mixed, however.

3 final-hour moves to master this year's shorter tax-filing timeframe

By Rick Roddis, president of ComplyRight Tax Solutions The countdown clock is ticking, as the accelerated deadlines to file your W-2s and 1099s loom large. Whereas employers used to have until March 30 to file electronically, you now must distribute 1099 and W-2 copies to recipients AND file with the IRS or SSA by Jan.

Food truck growth goes full throttle: Part 2 - costs and challenges

Businesses and individuals driven by a passion for serving all types of food are recognizing the opportunity to launch a food truck. While these entrepreneurs hail from a variety of backgrounds, they all face the challenges of having sufficient capital, defining their niche, establishing a solid business strategy and executing it.

3 New Year's resolutions to improve profitability, optimize sourcing, reduce risk

All restaurant brands need to make sure they have a strong supply chain and a well-developed risk management strategy. You may not be able to predict the future of your growing company, but you can ensure visibility and risk reduction are on the agenda.

Are you accounting for those holiday gift cards correctly?

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.

You can’t win an EEOC lawsuit, but you can prevent it

Of the 89,385 charges the EEOC reviewed in 2015, Retaliation, Race, Disability, and Sex discrimination were the most prevalent, and 28,000 charges, or 31 percent, involved harassment. That is alarming for restaurants, where carefree culture often toes the line between camaraderie and harassment.

All hail the diehards: Limited-service chains open Christmas

News reporters, convenience and retail store employees, first responders and medical personnel are among that committed group of people who rarely get holidays off. They are also the core customers for the following chains that remain open and ready to...

Kiosks killing jobs? Current events beg the question, but the facts say otherwise

Several restaurant chains are using kiosks and other technology that allow orders to be placed more rapidly and efficiently. Kiosks are fostering fears about job losses, but in reality, kiosks are serving to reallocate labor from the front to the back of the restaurant and in some cases, add jobs.

Kiosks killing jobs? Current events beg the question, but the facts say otherwise

Several restaurant chains are using kiosks and other technology that allow orders to be placed more rapidly and efficiently. Kiosks are fostering fears about job losses, but in reality, kiosks are serving to reallocate labor from the front to the back of the restaurant and in some cases, add jobs.

Trumping the restaurant industry

The founder and owner of the six-restaurant Uncle Jack's brand and former host of the Food Network's "Restaurant Stakeout" discusses how he thinks President-elect Donald Trump will help restaurant operators.

Why Moe's Southwest Grill, A&W focusing on digital marketing

Digital media is always changing, so it's important to stay up-to-date with the latest trends and developments.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.

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