We increasingly live in an age that is centered on convenience. Streaming services mean that fewer people go out to the movies, car apps like Lyft and Uber mean that fewer people own vehicles. One space that has seen an online surge are food delivery apps. DoorDash, Uber Eats, and Postmates all advertise that they can get your favorite restaurant’s food right to your door, without you ever getting out of your pajamas.
Editor's Note: Today's post is authored by Keane Amdahl. Amdahl is a food writer in the Twin Cities; his writing has been featured in City Pages, Thrillist, Eater, Lavender Magazine, and TC Food Finds. He also writes about the restaurant industry on his blog, FoodStoned. CSI Accounting & Payroll provides monthly accounting services and payroll processing for small businesses in the Twin Cities, including many restaurants.
If there’s one true thing to know about any business, it’s that there’s no silver bullet or magic equation that will automatically make it successful; this is especially true of the hospitality industry. When your singular goal is to please as many people as you possibly can through your food, service, and ambiance, you can quickly find yourself pulled in a multitude of different directions. In fact, the hospitality industry is probably the only industry that proactively tries to shuck the old adage, “You can’t be all things to all people.”
It’s good to see outdoor dining spaces opening at local Twin Cities restaurants this spring. Patios are getting swept, tables and chairs are receiving a power wash, and sun umbrellas are popping up along sidewalks.
All of the prep tends to move it’s way inside the building as management and staff are in spring cleaning mode. Don't let the momentum stop there.
Annual tax hangover or not, now's the time to do some spring cleaning of the financial variety.
Doing so will allow you to trim expenses, identify new opportunities, and carve out more time to work on building profitability for your restaurant rather than being swept up in the day-to-day activities.
It seems as if that extra day in February this year may have been helpful for many restaurants, according to the National Restaurant Association's latest index report.
Menus have evolved over the years to serve multiple purposes -- be it branding and marketing, or setting the tone of the dining experience, menus are an important extension of your business and point of contact with customers. As a restaurant owner or manager, however, you shouldn't overlook the fact that your menu design can enable better sales, first and foremost. A pretty menu that highlights low-margin items doesn't add value to your business.