When you run a restaurant, your objective is pretty simple: Get people in seats, and keep them there. Sounds easy enough, although the thousands of American restaurant owners who shutter their doors each year may beg to differ. What today’s restaurant owners absolutely MUST be doing is not only one of the easiest and most affordable methods of increasing business that modern technology allows; it’s also one of the most underutilized.
Hiring and retaining great staff members is one of the biggest challenges facing the restaurant industry today. The Chef Agency is a hospitality recruitment and placement agency that specializes in finding the best chefs and executives for hotels and restaurants across the globe. We talked to recruiters Philis Fraschilla and Giselle Hopewell, as well as Creative Director Lena Sotnick, to learn their top tips for employers hiring and candidates looking for jobs in the business.
OpenTable’s annual sales conference brings together our entire field team, from Tennessee to Tokyo, for a week devoted to sharing ideas, inspiration, and (of course) food. This year we invited a few local San Francisco restaurateurs to participate in a panel discussion about industry trends, business challenges, and how they aim to raise the bar for hospitality. See highlights in the video above!
A little advice can be the magic ingredient that helps your business, new or old, grow and succeed. Like the old proverb goes, advice after injury is like medicine after death. Don’t wait. Build your network of advisors now to help you avoid or get through your troubles tomorrow. For smaller restaurants that may not have the budget to hire full-time advisors, try to find resources that will allow for a more creative arrangement that could include discounts for referrals and advice-for-trade. Here are the top ten must have advisors every restaurateur should have in their inner circle.
As Part 4 of her How to Open a Restaurant series, hospitality consultant Alison Arth explains how to set your restaurant up for financial success, from building a budget to keeping your staff accountable.
Restaurants are commonly seen as risky business endeavors, and for good reason. In addition to being an intensely competitive and ever-changing industry, profit margins are lean, so every dollar makes a difference. Planning for financial success is often the most intimidating, time consuming, and least fun part of the pre-opening process, but it absolutely cannot be skipped. In this article, I’ll share some key tips for giving yourself and your new restaurant the best opportunity for long-term financial success.