Posts Tagged ‘Restaurant Trends’
Make Your P&L More User-Friendly: Tips for Making the Most of Your Income Statement
By: Jessica Hussain Tips for making the most of your income statement A surprising number of restaurant owners and managers avoid looking at their P&L (also known as an income statement) regularly. But even the most numbers-averse restauranteur can learn to love — or at least not fear — their P&L. It is, after all,…
Read MoreCEOs Speak: Setting Direction and Bringing Your Concept to Life
Experience is the best teacher. The next best thing is to learn from those who’ve done it. The October 3 Restauranteur Summit at Ponce City Market brought together an exciting panel of leaders whose life and business experience spans an array of restaurant business models, from franchised to independent, from fast casual to fine dining.…
Read More3 Ways to Use Retail to Diversify Your Restaurant Business
The public is spending more money at restaurants than ever — but it’s not always on dining. A milestone was reached in 2015 when the U.S. Census Bureau reported that restaurant industry sales (15 percent of all retail purchases) topped grocer sales (14 percent) for the first time ever. The USDA also reported an unprecedented shift…
Read MoreMore Restaurants Adding “Locally-Sourced” to the Menu
The nexus of all things trending in the restaurant industry seems to be consumer preference for fresh, healthy, local ingredients. As restaurants endeavor to offer locally sourced and organic, farm-to-table — even farm-to-cocktail — those buzzwords come with business challenges. “Locally sourced” food broadly refers to products consumed close to where they’re grown or produced.…
Read MoreRestaurants Use Composting for Sustainable Food Waste Removal
Plastic straws have been all over the news lately. As the NYT recently wrote, “the ubiquitous plastic straw has suddenly become a pariah for the harm it can do to the environment.” In the realm of single-use plastics, straws don’t take up much space, but they have become a focal point for environmental activists. Some…
Read MoreExperienced Restaurant Owners Have Options for Growth Capital
Experience is a tough teacher, as any business owner will tell you. But experience also brings with it new opportunities, including access to a wider world of financial options for restaurateurs looking to expand. As we discussed in a recent blog on start-up funding for new restaurant owners, opening up a business for the first…
Read MoreOpening your First Restaurant? Here’s How to Raise Capital
Opening up a business for the first time in any industry is difficult. Opening up your first restaurant is even harder. Restaurants are capital-intensive and expensive to build out, and the stabilization period is long and uncertain. Compared to experienced business owners with a financial history, first-time restaurant owners will have limited access to sources…
Read MoreOpening your First Restaurant? Here’s How to Raise Capital
Opening up a business for the first time in any industry is difficult. Opening up your first restaurant is even harder. Restaurants are capital-intensive and expensive to build out, and the stabilization period is long and uncertain. Compared to experienced business owners with a financial history, first-time restaurant owners will have limited access to sources…
Read MoreShould Your Restaurant Go Cashless?
Cashless restaurantsare on the rise, even though the average American still carries cash in her wallet and uses it for nearly one-third of transactions. Restaurateurs considering going cashless must balance the benefits of operating cost reductions and greater security against the risk of losing customers who prefer, or need, to pay with cash. What’s a…
Read MoreDisruption Is Finally Reaching the Restaurant Supply Chain
Changing consumer interest, food safety traceablity and competition-worthy LTOs are just a few pressure points disrupting the restaurant supply chain.
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