Tag Archives: Restaurants

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4 ways chains are taking off-premise to the next level

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Many chain restaurants have been in the off-premise game for a while now, though, so simply offering pickup or delivery can feel a little stale. That’s why some operators are focusing on new areas of off-premise dining to entice diners and boost revenue. Check out these examples.

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ThinkFoodGroup’s Digital-First Approach to Efficiency

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Technology has taken over many industries, improving efficiencies, productivity, safety, and quality, yet the restaurant industry has been slower than other professions to adopt digital solutions. Historically, restaurants have relied on pen and paper systems for ordering, inventory, safety inspections, etc., but this antiquated “clipboard” system is problematic on many levels.  It’s difficult to access specific files in a towering pile of paperwork. It’s nearly impossible to integrate and analyze data from paper forms.

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John Schnatter Sells More Papa John’s Shares

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Papa John’s founder John Schnatter’s stake in the company is getting even smaller. Schnatter, who hasn’t had a formal role at the company since April, unloaded large quantities of his remaining stake in the pizza chain on August 19, according to Louisville Business First. 

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Union power leans on presidential hopefuls to force collective bargaining

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The SEIU wants McDonald’s, Wendy’s and Burger King to be summoned to the negotiating table.

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How to Protect Commercial Kitchens from Cross-Contamination

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Heading out for a nice meal, whether it’s a dinner date or a simple lunchtime catch-up, should be a pleasant event. It certainly shouldn’t be marred with concerns over getting sick. For both the eatery and the customer, the last thing anyone wants is for the food to cause illness or worse.

The issue of cross-contamination and cross-contact is, fortunately, completely avoidable with simple procedures—so long as they are followed properly.

Cross-contamination: what is it?

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New CEO: Saladworks Positioned for ‘Tremendous Growth’

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Saladworks’ new chief executive brings more than 30 years of experience to the role. On August 1, Kelly Roddy stepped into the position at the health-focused brand. The former Schlotzsky’s president thinks Saladworks all of the right pieces to grow in its core Northeast market as well as break into new ones.

Saladworks is on trend with current consumer demands for healthy and customizable options, Roddy says. And has been since 1986.

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Some Popeyes locations run out of sandwiches

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The chain has sold so many that some restaurants are running out of buns.

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Del Taco gets a delisting notice

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The Mexican fast-food chain is in danger of a delisting following the departure of an independent director.

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Why a profitable off-premise strategy requires a strong food & labor operations platform

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Today, off-premise investments in catering, delivery, takeout and online ordering are a survival tactic needed to fuel top-line revenue growth. But will those investments lead to increased profit margins? For many, it isn’t entirely clear, which illustrates the importance of optimizing your restaurant’s food and labor operations.

The motivation behind off-premise investments

There are two primary motivating factors that drive brand’s off-premise strategy—modernization and increased revenue.If there’s one thing restaurants can’t do today, it’s give the impression that they are old and antiquated. If guests don’t think you’re capable of providing the experience they seek, they will go elsewhere. 

Additionally, implementing technology for off-premise service should deliver a positive return on investment. If it’s easier for guests to order and receive meals, it increases the opportunity for sales. True Food Kitchen CEO Christine Barone told Restaurant Business earlier this year, Someone who decides they’re going to have dinner on the couch is someone who’s going to have dinner on the couch. They’re not going to come into the restaurant.” Getting a sale from someone who was never going to come in is a huge win.

Sales data backs Barone’s idea. According to Technomic, off-premise sales growth is outpacing overall industry sales growth, and the gap appears to be widening. Reports have surfaced that takeout for pickup, direct delivery, third party delivery, and catering combined for more than $200 billion in sales last year. 

How to drive the bottom line in the off-premise era

Brands may be spending more each year on guest-facing technologies, but those numbers still pale in comparison to the average restaurant’s top two cost centers–food and labor. Investing in off-premise may be the key to your restaurant’s survival in today’s marketplace, but investing in your food and labor operations is the key to winning long-term. After all, even if the top line grows, it’s still the bottom line that matters most.

As tech stacks become more complex, a strong back-of-house food and labor operations (BOH-FLO) platform will provide the foundation the restaurant needs to succeed. The right platform will ensure that shift schedules and food costs are optimized, which tightens spending and increases profits.

As tech stacks become more complex, a strong Back-of-House Food & Labor Operations (BOH-FLO) platform will provide the technology foundation the restaurant needs.

Maximize a growth revenue opportunity

If the gap between off-premise sales growth and overall industry sales growth continues to widen, maximizing off-premise profits becomes increasingly critical. Currently, off-premise represents 38% of all restaurant sales, but while overall industry revenue is projected to grow by 3.3% this year, off-premise sales are expected to grow by 5.6%. That means off-premise will make up between 60 and 65% of overall industry sales growth this year. A restaurant that does $1 billion in sales and grows in line with the industry will earn an additional $20 million from off-premise sales. 

How much additional profit will that growth provide? By optimizing food costs and automating shift schedules for maximum team productivity, restaurants can increase profits by up to 5% of sales.Your BOH-FLO is providing $1 million incremental profit solely from annual off-premise growth. 

Ultimately, you should be excited to enter the realm of off-premise, and with the right food and labor operations back office tools, you can ensure it’s a profitable endeavor. 

Want to know more? Visit us to learn how to optimize food and labor costs and maximize profits in all your restaurants.

 

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History, Roots Run Deep at Earl of Sandwich

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At first glance, Earl of Sandwich is a convenient, no-frills sandwich quick serve. A little digging, though, brings forward the chain’s iconic history. The brand was co-founded by the 11th Earl of Sandwich, John Montagu, a descendent of the man who invented the bread-and-meat meal more than 250 years ago.

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