Read an article from the local CBS affiliate in San Fran/Bay Area suggesting that it’s time to change server compensation away from tips. The article mentions that this is an archaic way of compensation. I remember when I was waiting tables and tending bar the pay was much better than any other job that I …
Erik Tversland
How Americans Are Spending Their ‘Reverse Tax’
I read an interesting article today from a financial newsletter that I subscribe to, Money and Markets. In the article, Jon Markman, looks at what Americans are doing with the extra money that we are saving at the pump. Saving it or spending it? In typical American fashion we are spending it, but where? Of …
FICA Tip Credit Important for Restaurants
Tax season is upon us and we found this tidbit of information in our Missouri Restaurant Association weekly newsletter. Thought it might be useful so we figured we would share. Of course it’s best to consult with your accountant and/or a tax professional before moving forward with any new filings, but this one seems like it can …
For restaurants, DNC becomes a question of staying open or renting out spaces
Here’s an interesting article from the Philadelphia Business Journal about the effects of a convention on a city. Especially a very large , citywide convention such as the DNC. The issue becomes booking large private parties that essentially close down your restaurant to your normal clientele and regulars. Does the extra money outweigh the potential …
Restaurant workers express optimism about the industry
I came across a great article on fastcasual.com talking about optimism from restaurant employees about the current and future state of the industry. This is of course related to the 2015 industry forecast by the National Restaurant Association that we posted about a few weeks ago. The article cites an infographic from the National Restaurant Association …
What to do when a health inspector visits
I know, enough with the health inspector posts, we get it. I promise this is the last one for a while, but I happened to stumble upon these 3 articles on restaurant.org and thought it was great info so figured I would share. This last one discusses what to do while the inspector is at …
7 tips for working with health inspectors
As a follow up to yesterday’s post “9 tips to prepare for a health inspection” we have another article from restaurant.org on working with health inspectors. Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing foodborne illness and protecting …
Nine tips to prepare for a health inspection
Here’s some great information from www.restaurant.org on how to be proactive and manage health inspections properly. The proper strategy for a successful health inspection is to be ready for an inspection at any time. To stay ahead of the game, managers can conduct weekly, in-house inspections before health inspector arrives. Use the same form ̶ …
Twenty-Five Percent of Diners Say Tech Options Factor into Restaurant Choice
The first part of this article from Hospitality Technology summarizes the National Restaurant Association’s 2015 forecast which boasts good news for the industry this year. We’ve already talked about that and are very excited for what’s to come. What I found interesting was the latter part of the article discussing consumer trends and their demand …
2015 Restaurant Industry Forecast Released
The National Restaurant Association has released it’s 2015 industry forecast and it’s looking pretty good. Here are a couple of highlights:
- Estimated industry sales of $709.2 billion
- Estimated to hit 1,000,000 locations in the US
- Estimated to employ 14 million people
The biggest challenges will be rising food costs and more competition in the labor market as more jobs become available across industries.
Click here to read the full article from the Missouri Restaurant Association or view the quick 3 minute video summary from restaurant.org below.