Category: Restaurant Consulting

5 Ways to Gain Restaurant Business With Holiday Parties and Events

The increase in business and activity at bars and restaurants soars during the holiday season each year, as millions of Americans look for places to eat out and celebrate with family and friends. Particularly during the week between Christmas and New Year’s Day, when most people have off from work, there are a lot of benefits to driving more business during the holiday week. By opening up your restaurant to private parties, special events, gatherings, receptions, and private dinners during this celebratory week, the bottom line can grow, garnering repeat business for not only next holiday season, but throughout the… read more

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You’ve Hired the ‘Perfect’ Employee. Now What?

Sure, you’ve spent a great deal of time and effort in courting, testing, and choosing the right candidate. They’ve accepted the job offer and are ready to get started…now what? The process of integrating a new employee into your existing restaurant or hospitality team doesn’t end with their acceptance letter. The steps you and your staff take during an employee’s first few days (and weeks) are crucial in creating not only a welcoming environment for the new hire, and seamless transition for the staff, but long term dedication and performance from the new team member. For solid Intel on continuing… read more

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How to be Bar Snack Savvy

Elevate your restaurant’s bar snack offerings from the traditional and boring options to the unexpected by livening up your approach with some new, innovative culinary creations that go beyond pretzels or peanuts. The idea is not to put your bar business plan into financial overdrive, but to find creative ways (that fit within your overall concept & budget) to elevate the conventional to the next level, and to keep those bar guests a little bit longer. Typically, it’s best to offer bar snacks that are tasty, tidy, bite-size morsels of culinary love that encapsulate your concept and entice guests into… read more

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Orange: The Color of the Season?

Orange abounds in the fall…this warm hue seems to be everywhere from the changing leaves tothe pumpkins at the farm, and at the fall festivals to the glow of the fire pit as we gather with friends for nighttime s’mores or spiced cider. As restaurant and hospitality consultants, our focus is always on the food and beverage side of the experience, so we want to focus on the orange itself – the sweet, healthy, and much loved citrus fruit that is not only delicious, but a versatile menu addition and ingredient. While many think of the orange as a summer… read more

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The True Benefits of Team Building

Every good manager knows that team building is an important aspect to aligning company goals, visions, and overall mission, as well as to strengthen the bond between staff. We believe that fostering deeper, professionally driven connections with fellow employees and continuing to build upon them through shared experiences is imperative to a company’s overall success. We believe this so much that we took that sentiment to new heights recently by capping off a busy day of staff meetings and strategy sessions to engage a team building consultant to help us not only unwind, but also celebrate our team ties …… read more

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Spice Up Your Menu!

Market research firm, Technomic, released a Consumer Flavor Trend Report which found that a majority of Americans (54 percent to be exact) prefer hot or spicy foods, sauces, dips, and condiments. And from our vantage point in helping to create innovative, enticing menus for our clients on a daily basis, we can attest that this trend is only getting hotter! End of summer and early fall are a great time to explore using more spices, herbs, and exotic flavors in your menus. We turned to one of our resident foodies, formally known as our ‘R&D Specialist’ – Amanda Webb, for… read more

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What’s in a Name? Considerations for Food & Beverage Brand Success

Everything is in a name! Choosing a name for your restaurant or food-based concept is a critical step in the branding process, as it immediately sets an image of the concept, what your target demographic, customer or guest might expect to find, and the type of guest you may attract. A strong, successful business name defines your concept for the media, for attracting new business, and for potential investors down the road if a capital raise is necessary. In counseling clients regularly on the development of restaurant concepts and for all types and varieties of questions, from launching a concept,… read more

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VSAG on Waste Watch: Reduce Food Waste with New Toolkit

As we continue to champion waste reduction and applaud restaurant industry efforts to do so, we thought we’d highlight a recent discovery that takes positive steps for reducing food waste piling into America’s landfills every day. Because the concern isn’t going away soon, there are some helpful resources and tools to aid businesses in their efforts to reduce waste and negative impacts on the earth. The Food Waste Reduction Alliance (FWRA) has created a Toolkit that is a product of the combined forces of the manufacturing, retail, and restaurant industries (namely the Grocery Manufacturers Association, Food Marketing Institute & National Restaurant… read more

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That’s the Spirit! Great Summer Cocktails

What do your guests want to sip this summer? Chances are it’s something refreshingly cool and delicious, with a twist, and out of the ordinary. Keeping cocktail beverage menus fresh can be challenging, but during the summer months there are so many simple and interesting ingredients, techniques, and solutions that will have your guests gravitating to, and ordering more than one ‘out of the ordinary’ summer cocktail. To keep profit margins (and your creativity cred) up, look to add new, interesting combinations of ingredients such as fresh produce, like organic cucumber, cantaloupe, honeydew or another seasonal melon) to a clear… read more

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Communal Tables: Practical or a Pain for Guests?

In most full-service restaurants, long gone are the days of white tablecloths, ‘bad’ tables near the kitchen or restrooms, and tables spread across oversized dining rooms. Restaurant guests today are embracing the more casual feel to dining, where communal dining has become more than a small trend – it’s often critical for restaurants to maximize seating capacity and flexibility. And what’s not to love? Interesting behavioral trends amongst guests and diners in public offer some insight and support for the idea that communal-style, familial seating (different parties at one large table) could do well for restaurant owners today. Some thoughts… read more

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