Time Theft: Who is Really Doing the Stealing?

12/7/16 7:00 AM Natalie Appleton

Most of the time, when we talk about time theft, we’re hearing it from the point of view of owners: Employees are skirting the rules to show they’ve worked more hours than they really have, and that’s costing me money.

What we don’t always think about is the other kind of time theft, the kind where staff are being stolen from.

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Topics: Restaurant Culture, Time and Attendance

3 Ways To Boost Your Restaurant Sales This December

11/29/16 7:00 AM Natalie Appleton

Another round? Why not.

A bottle of the Malbec? Absolutely.

Friday lunch on the company? Sounds great!

This spirit of indulgence that seems boundless in December is the stuff of dreams for restaurant managers.

There’s no doubt this time of year puts everyone in a spend-y state of mind. So, while that’s taking place why don’t we walk through a few ways to help drive profits even higher this quarter by simply doing what you already do better.

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Topics: Improving Restaurant Profit

When Planning Your Staff Holiday Party Don't Forget About Your Culture

11/16/16 7:00 AM Jason Wagenaar

The best Christmas party Ameego ever had.

Sounds like the title of the kind of story you write on the first day back at school after Christmas holidays. Except I’m sure I would have spelled Ameego wrong.  

And when I was nine a ‘party’ still involved everyone bringing cookies from home, and maybe a mix tape with Madonna and Hall and Oates. Classic.

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Topics: Restaurant Culture

6 Do’s and Don’ts of Restaurant Training Across Multiple Languages

11/9/16 8:00 AM Natalie Appleton

Sous chefs and expeditors, resos and high tops.

The safe internal temperature of chicken.

Squirrel (the POS system).

Restaurants are a world of their own, with a language and safety standards you just won’t find anywhere else. Given all that, it’s hard enough for people born here to find their place in the kitchen or front of house, never mind for those who speak English as a second language.

With some estimating that more than a third of kitchen and fast food workers are non-natives, the restaurant industry enjoys incredible diversity, but also challenges when it comes to training.

How can your restaurant break through language barriers to successfully train and develop team members who aren’t native English speakers?

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Topics: Restaurant Culture

7 Restaurant Survival Tips for the Holidays

11/1/16 7:00 AM Natalie Appleton

They’re coming!  We're talking about:

  1. American Thanksgiving
  2. Christmas
  3. New Year’s

And this year, your restaurant is going to sail through the holiday season so gracefully you could do it with your eyes closed and one mittened hand behind your back.

Here’s how.

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Topics: Restaurant Culture

Seattle Passes Secure Scheduling Law: Is Your City Next?

10/25/16 7:00 AM Natalie Appleton

While worker advocates were celebrating Sept. 19 as Seattle became the second US city to pass a law that regulates how large restaurants and food chains schedule staff, restaurant owners in this Washington city—and beyond—were crunching numbers and asking a single question: Now how are we going to pull this off?

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Topics: Restaurant Scheduling

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.

Fall.

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Topics: Restaurant Sales and Labor Forecasting, Guest Experience