Restaurants are notoriously slow to adapt to new technology. It’s an industry full of “we’ve always done it this way” and “if it ain’t broke, don’t fix it.” I get it. Generally speaking, the latest technological innovations haven’t really affected how a restaurant makes great food or how they provide great customer service. Then came…
A lot of folks in the media and the hospitality industry are talking about how labor shortages, supply chain issues and an impending recession are affecting restaurants. The common advice in regard to these issues is to tighten up operations and simplify menus, which is great but I think this is something that small restaurants…
Do you know the #1 concept that will determine if your restaurant thrives or dies? A lot goes into running a restaurant but if your goal is to have a successful, thriving restaurant business, you need to keep one important number in mind at all times: Contribution Margin You’re not alone if you don’t know…
Do you know how your current customers originally heard about your restaurant? Do you know what inspired them to try out your restaurant – and then keep coming back? One of the biggest misconceptions I hear restaurant owners talk about is where and how they attract new guests and create loyal customers. Have you seen the…
Having a well-crafted menu for your food truck isn’t just important — it’s one of the real keys to your success. After all, it defines you and it sets the tone for what diners can expect. The question is, where do you start? Well, it all begins with a concept. Think about the market you’ll…
It’s expensive to run a business and with inflation, gas prices and rates increasing, more small business owners are looking for ways to save money and offset credit card processing fees. You may have heard some merchant service companies advertise “free” credit card processing or “no fee” credit card processing. These offers can be tempting…
Starting a food truck business is exciting! You’re about to take your love of food and community out on the open road, setting up at a variety of locations, chatting with the locals and sharing those incredible recipes your friends and family can’t stop raving about. But first things first: how are you going to…
This article was originally published in FSR Magazine Leaders can weather the difficulties of the great resignation while also making employees’ lives better. The Great Resignation is affecting all sectors of the economy, and the restaurant industry is no exception. According to the Bureau of Labor Statistics, there were 70 percent more job openings in…
Designed to give small food businesses a competitive advantage when entering or continuing in a local marketplace, a kitchen incubator — a.k.a. a culinary incubator —is an affordable, certified kitchen space that’s used for food preparation. Typically, renters or members — ranging from food entrepreneurs to chefs, food truck owners, bakers and caters — use…
During the pandemic, New York City-based Kindred — a restaurant and wine bar— rented out tables to remote workers for a flat rate during workdays. It’s not a new concept, really. For some time, Starbucks has had a “third place” philosophy. Not sure what “third place” means? According to sociologist Ray Oldenburg’s original definition, a…
Food trucks have long captured the attention of hungry lunch breakers — they first appeared in the States in 1961, when street vendors sold food from carts to workers in New York City. Nowadays, these vibrantly hued vehicles roam streets far and wide, serving everything from tacos to cupcakes, jambalaya and gussied up grilled cheese….
When you’re running a quick-service restaurant, everything needs to run quickly and efficiently. Your customers expect speedy service along with delicious food – and that means that the business-side of your restaurant needs to be speedy, too! The tech you choose to help run your restaurant is a big decision. It’s the power behind every…
It’s no secret there’s a labor shortage in the restaurant industry, or that it was among the hardest hit industries during the pandemic. Long prone to employee turnover, jobs in the service industry tend to be seen as easily replaceable, short-term, a stepping stone to other things. Still, happy, productive employees are essential to a…
“I wanted to express my gratitude and let you know how happy I am with the all-around experience at Table Needs. You have an amazing system and the team is super-friendly, accommodating and awesome at communicating. Plus, Nicholas did an amazing job on the set up and training! A shout out to you too for…
Although once reserved for a precious few, signing bonuses have become one of the go-to solutions for attracting and hiring talent. And while it sounds great in theory, it may behoove you to take a closer look and think things through. The pros of offering a sign-on bonus The market is tight. That’s a statement…
We at Table Needs take extreme pride in how we design digital menus to function for your patrons. The menu is at the heart of your restaurant concept, and we enhance what a PDF menu can provide. We want to provide the experience of having your own restaurant app without any of the technical legwork. What we’ve…
Bulky, ugly and oh-so-old-school, cash registers manage to be vestiges in our all-but-cashless society. It’s 2022, though, and the switch is not just wise — it’s almost essential. That’s even the case for your corner snow cone shack where kids pay in quarters. “There is nothing wrong with a good old cash register, but it…
Maintaining a clean, hygienic restaurant is a top priority for any restaurant owner. It’s essential for food safety, healthy staff, happy guests, and getting a good report from the health code folks. Even after implementing 2 years of COVID-related super sanitation practices, a basic daily routine will keep your restaurant clean and help ensure a…