When it comes to planning your wine list, many factors must work together to be sure it is well curated and unique to your restaurant.
What was once considered a practice for those in fringe groups of animal lovers and “tree-huggers”, the vegan diet has now blossomed into a common American lifestyle with great health benefits, and the restaurant industry has evolved along with it. Now more than ever, the vegan restaurant industry is booming.
All around us we see payment technology booming. If you’re a restaurant that has yet to adopt this payment system as part of your business model, you might still be reluctant to take the leap. It’s just another thing to install into your daily operations system and to train your staff on. Who's got time for that?
The difference between good and great restaurants are how they manage their time, resources, and customers. Managers of great restaurants know that diners in today's fast-paced world are looking for more than just delicious food. Time is one of the most precious resources and saving just one minute with every order that's made means you can provide for more customers, resulting in a boost of revenue.
With the best profit margins in the industry sitting at 3-5%, restaurants are seizing software and apps that either help increase their bottom lines or keep money in their bank accounts. Or so they think. Most restaurants actually throw away hundreds of dollars - if not more - on restaurant technology every month.
From plastic straws to paper menus, restaurants generate quite a bit of trash - the industry average is an amazing 100,000 pounds per year. Making small changes to reduce paper, plastic, and polystyrene use can reduce landfill waste, change our air quality, and improve public health, without a big impact on your wallet.
We hung out with Rich and the rest of his staff at Hugo's Oyster Bar on their first night using Split and got to see how it improved business on a hectic Friday night. By the end of the night Split had helped the waitstaff earn an average tip of 21%, cut their table turn over rate down by 15 minutes, and more than half of the waitstaff averaged 5 star ratings.