In our continuing series about robot domination, this seafood restaurant’s smiling droids are drawing crowds for their friendly demeanor. Meet Callie and Shirley. Oh, and the human hostess, that works for the robots.
Uber Eats may expand so customers can choose having their meal delivered… or have it ready at the restaurant so they can immediately sit down and eat. Uber’s theory is the new option could drive up Uber ridership because many customers will use the car-sharing service to restaurants they order from. Restaurants will still beRead more about Uber Eats tests “dine-in” option, yep that’s a thing[…]
You need to grow traffic to get butts into the seats. There are a gazillion things you could do. But where to start? Ryan Gromfin, a.k.a. The Restaurant Boss, walks you through how to organize the next 90 days to make your restaurant flourish.
OK, it’s not everyday we have deep discussions about paper napkins. But a new Georgia Pacific dispenser that is reducing napkin waste by 30 percent is saving this Connecticut chain significant dollars. Plus, the “cool factor” is a hit among the sustainability savvy younger crowd. Check it out…
Many restaurant operators simply forget to make one basic calculation that ends up costing them profits — and often leads to failure. Dave Miesse, a foodservice sales veteran, sees it all the time when working with operators. Establishing a “target price” for your most sold and/or most expensive ingredients should be an obsession. Not knowingRead more about How restaurants negotiate food costs is why many restaurants fail[…]
Imagine not worrying about the dishwasher not showing up again. Well, that’s the anxiety that Dishcraft — a startup backed by $25 million from investors —hopes to relieve with its robotic dishwasher. Perhaps more than any other operation within a restaurant, the hard labor of dishwashing has basically not advanced much in decades. Here’s howRead more about Robots are coming to your dish room soon[…]
Here’s the pitch… UberEats will tell you what customers in your neighborhood want more of… and all you need to do is make it. That idea has enabled one small pizza storefront to begin offering fried chicken as a virtual delivery-only restaurant where the competition is low and the demand is high! Welcome to theRead more about UberEats has clues to what your restaurant is missing[…]
Bad reviews about your restaurant suck… but they also can be a learning experience. Let’s face it, sometimes a bad review has some element of truth to it. But reviews that are clearly fake (often created by competitors) are really aggravating. What to do? Nothing! So says The Restaurant Boss. Forget about the bad fakeRead more about Fake review about your restaurant? Here’s what to do.[…]
Ever fear the portable gas heat used to keep chafing dishes hot will tip and start a fire? Well, now flameless Sterno packages have arrived that quickly bring water to a boil and eliminate fire altogether! Plus, the packs are safe to drop into the regular trash when you’re done! Brilliant!
Here’s a restaurant opening checklist on how to have standing room only at the launch of your next location. Howdy’s Texas Grill’d Pizza went from zero customers to selling out on opening day. And continues to beat all of expectations. But the College Station, Texas pizza joint isn’t an overnight success. The big opening startedRead more about How to go from zero to packed restaurant in 1 day[…]