Here’s part three, the final installment, of the Moneyball article. Part one was posted on Monday, click here to read. Part two was posted on Wednesday, click here to read. Make no mistake, daily line checks and temp logs are important. But they are not the only thing that a restaurant manager should be looking …
Restaurant Industry
McDonald’s CEO: Why we’re raising wages
You had to know that this was coming. Once Walmart committed to raising wages it’s only a matter of time before others have to follow suit in order to remain competitive in attracting employees as well as public perception. Walmart employs roughly 500,000 people so when they unilaterally raise their base wage it’s going to …
Moneyball for Restaurants. It ’s Here. On Your Tablets and iPads. Part II
Here’s part two of the Moneyball blog. Part one was posted on Monday, click here to read part one if you haven’t already. SMART Pre-Shift Inspection Protocol™ is a checklist system, not unlike the pre-flight checklists that pilots run through to ensure safe operations. Except that the restaurant data that’s captured is not viewed in …
Moneyball for Restaurants. It ’s Here. On Your Tablets and iPads. – Part I
Ever wish there were a “Moneyball approach ” to managing multi-location restaurants? It would be a business model where we would field dozens of “scouts ” who could fan out across multiple locations, logging in data, observing and recording “in-game activity, ” and making note of even the smallest thing … like the fact that the day the dumpster was overflowing, the location sold 23 fewer …
Restaurant workforce demographics are shifting
No real surprises in this article from the Missouri Restaurant Association with the way the economy performed between 2007 and 2014. Here are some of the stats from the article about the shifting demographics in the restaurant association: At its peak in the late 1970s, roughly 58 percent of 16-to-19-year-olds were in the labor force …
Proposed grading system concerns some restaurateurs
Posting health inspection letter grades in the front window or on the door of the restaurant seems to be picking up steam everywhere. California has been doing it for years. I don’t think it’ll be long before this is the norm. From a consumer perspective it’s great. There are a bunch of apps that you …
Millennial eating demands are splitting in two
I have seen and read a bunch of articles about millennials in the workplace and how to manage them etc. But this is the first I have seen about their eating habits and it’s potential effect on the restaurant business. The Indy Star had an article on this topic that was very interesting. Here are …
FDA: 3 People Die from Foodborne Illness Linked to Ice Cream
Blue Bell Creamery is being tied to a listeria outbreak. 5 people in Wichita were hospitalized, 3 of them wound up dying due to the foodborne illness. Blue Bell has stopped production and distribution of the products linked to the illness. They say it’s related to one piece of equipment in one production plant. The …
Tipping the scales: Wage increase gets mixed reaction from restaurant industry
Read another article today, kind of a follow up to the Glens Falls article we discussed a week or so ago, about the effects of NY State upping tipped workers’ minimum wage by 50% by the end of the year. The Saratogian talked to restaurant owners, tipped workers, and customers to get a perspective on …
New rules for servers worrying restaurant owners
The article below from the Glens Falls Post-Star showed up in my feed. Glens Falls is a small resort town in the Adirondack mountains in NY. Very heavy summer traffic. The rest of the year is sporadic. Foliage in the fall, some ski traffic in the winter and that’s about it. The article is focusing …