The Kitchen Staff Crisis: What Can Be Done About It?

10/12/16 6:00 AM Natalie Appleton

When it comes to finding and keeping great kitchen staff—a challenge that’s reached near crisis levels in some areas in recent years—the restaurant industry faces a hard and simple truth: Wages are too low and the hours are too long.

Or is that the reason kitchens can’t keep staff? 

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Topics: Restaurant Staff Hiring, Restaurant Culture

How Can Restaurants Win Over Sports Fans?

10/4/16 7:00 AM Natalie Appleton

When it comes to sports fans, we know this much:

  1. They like to watch the game live.
  2. They like to drink while they watch the game.
  3. They like to eat while they watch the game.

In short - sports fans are good for business.

What do you need to know about getting more sports fans in your door?

To give you a sense of who your sports fans are, the impact they can have on your restaurant, and how you can best prepare for them, we’ve profiled four unique sports species: NFL fans, fans of that other kind of football, MLB fans, and NHL fans.

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Topics: Restaurant Scheduling, Guest Experience

Considering Free WiFi for Guests?  Only if You Want to Increase Your Profits

9/28/16 7:00 AM Natalie Appleton

But the guests will hang around for hours without buying anything.

But I’ll have bartenders messing around on Facebook while drink chits are flying in.

But it’s going to cost money.

When it comes to considering going wireless in your restaurant, there are often a lot of ‘buts’.

At first.

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Topics: Improving Restaurant Profit

Planning Your 2017 Restaurant Budget? 5 Common Mistakes to Avoid

9/21/16 7:00 AM Natalie Appleton

Yes, it’s that time of year again.

The time when restaurant owner/operators hole themselves up for days with charts and reports and more charts and reports to come up with the magic numbers that will determine how this restaurant is going to swim for yet another year.

While we all know it’s a gruelling and time-consuming task you’ve done time and again, you might think it’s pretty straight forward: Here’s our sales. Here’s our costs. Here’s our profits. Let’s do it.

And yet every year, for many restaurants, ‘unexpected’ numbers creep through cracks and targets go off-course and/or unnoticed by managers.

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Topics: Restaurant Labor Control, Restaurant Sales and Labor Forecasting

How Generation Z Will Shake Up the Restaurant Industry

9/13/16 7:00 AM Natalie Appleton

They told you that Gen X-ers wanted experiences over stuff.

They said Gen X-ers believed in working to live.

They said Gen X had a short attention span and they wanted everything, now, on their phones.

Well, forget all that, because it’s nearly Gen Z’s turn, and they’re an entirely different bunch.

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Topics: Restaurant Culture

Top 3 Considerations for Buying Restaurant Scheduling Software

9/7/16 7:00 AM Natalie Appleton

There has to be a better way.

You’ve said it before.

Your managers say it all the time as they emerge like zombies bearing this week’s schedule after four hours in the stuffy back office littered with time-off requests written on napkins.

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Topics: Restaurant Scheduling, Manager Time Savings

To Tip or Not to Tip: Does Tipping Still Make Sense?

8/30/16 7:00 AM Natalie Appleton

The practice of tipping has been around for hundreds of years, and it has always rewarded front of house staff much more than their counterparts in the kitchen.

As restaurant operators work toward decreasing the disparity in pay for the first time, however, some eateries are experimenting with alternatives to tipping.

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Topics: Restaurant Culture

What do the Upcoming Minimum Wage Hikes Mean for Your Restaurant?

8/23/16 7:00 AM Natalie Appleton

When you look out onto the floor and see a half dozen of your servers carrying trays of drinks, laughing with their tables, lifting plates off the line for each other, you wonder, after these minimum wage hikes, will things be the same?

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Topics: Restaurant Labor Control

5 Things to Consider to Get Your Restaurant Ready for Fall

8/16/16 7:00 AM Natalie Appleton

A trio of after-work ladies is saying cheers to Friday with happy hour sangrias, a heat wave drove your patio to hit an all-time sales record Saturday, and now that it’s halfway through summer, front and back of house are rocking.

Someone might even catch you smiling.

In the midst of all this bliss, it might be easy to shove to the back of your mind the ‘f’ word.


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Topics: Restaurant Sales and Labor Forecasting, Guest Experience

Considering a Food Delivery Service? Consider the Impact on Your In-Store Guests

8/9/16 7:00 AM Natalie Appleton

It’s a phrase uttered in countless households every night.

“What are we having for dinner?”

For years, most families would have had three choices:  Heat up leftovers, cook a meal from scratch, or dial Dominos.

Today, however, in a world where families have computers at their fingertips and expect to be able to buy anything with them in seconds, a fourth choice—hundreds of choices, in fact—have emerged: Order from anywhere.

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Topics: Restaurant Labor Control, Improving Restaurant Profit

Ameego Integrates with Silverware POS

8/3/16 7:00 AM Natalie Appleton

We believe every restaurant deserves the perfect schedule.

To have the perfect schedule, you need to know precisely how many bodies you need on the floor.

To know how many bodies are needed on the floor, you need to know your sales—to the week, to the day, to the third of the day, to the hour, to the quarter of the hour.

To do that, your restaurant scheduling software needs POS integration, and not just any POS.

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Topics: Improving Restaurant Profit, Integrations

The Top 3 Challenges Every Multi-Unit Restaurant Manager Must Face

7/26/16 7:00 AM Richelle Starke

Whether you oversee 2 locations or 15, there are a few common problems that every multi-unit or regional restaurant manager faces.

We asked a few Ameego clients to share what they think are the worst challenges and to pass along their tips and tricks for dealing with them.

Here’s some of what they had to say.

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Topics: Leadership, Restaurant Culture

3 Best Weather Apps for the Restaurant Industry

7/19/16 7:00 AM Natalie Appleton

We’ve all been there: Dozens of guests trampling over chairs to get inside during a flash rain.

All hands on deck racing to carry plates and drinks from the patio to who-knows-which-table inside the restaurant.

Flushed servers scrambling to find their guests, switch tables, swap bills.

It’s humid.

It’s crazy.

In a few minutes, it’s sunny.

And everyone wants to go back outside with a mojito.

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Topics: Manager Time Savings, Guest Experience

4 Expensive Problems Created by Scheduling Your Staff Outside Their Availability.

7/5/16 7:00 AM Natalie Appleton

This is how it starts: Your eyes dart back and forth from the blank schedule on your screen to the notebook filled with handwritten time-off requests from everyone, it seems.

Cheryl has an exam. Jeff’s grandma died. Erica’s sister is getting married in Mexico.

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Topics: Restaurant Scheduling, Restaurant Culture

Restaurant Profits: It’s About Finding Nickels, Dimes and Quarters.  Lots of Them.

6/28/16 7:00 AM Tommy Yionoulis [Guest Blogger]

You Want to Make $100,000 More This Year? Don’t Try to Sell 20,000 Meals at $5 Profit. Find 1% Savings in Your Bottom 20% Locations.

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Topics: Improving Restaurant Profit