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Restaurants: Here’s Your Pre-Game Plan for Thanksgiving Week

Nov 08, 2023

Last-minute preparations for Thanksgiving meal service for restaurant owners can be hectic, but with the right plan and quick thinking, you can ensure a successful and memorable meal for your guests. Here’s a checklist to help you get organized:

 

Review Your Menu: Ensure you have all the ingredients and dishes ready. Check that you have enough portions for your expected number of guests. It’s not just turkey, ham and all the traditional fixings! Get creative and provide some delicious and unique limited-time offerings, or put a twist on classic Thanksgiving favorites. Firehouse Subs rolled out their Thanksgiving Turkey Sub, filled with turkey breast, stuffing, cranberry sauce and mayo. Cracker Barrell is offering Cinnamon Roll Pies on their catering menu this season.

 

Promotion is Key: Promote specials on your menu and your website and spread the word on social media.

 

Staffing: Ensure you have enough staff scheduled for the day. Confirm they are well-informed and trained in their roles and responsibilities—a rundown of the basics as a refresher is a great idea!

 

Inventory Check: Verify you have enough stock of essential ingredients and beverages. Make a last-minute run to the store if necessary.

 

Decorations: Suitably decorate the restaurant for the occasion. This may include table settings, fall-themed decor, and candles.

 

Table Reservations: Double-check your reservation system to ensure you have an accurate count of your expected guests.

 

Prep Work: Complete as much food prep work as possible in advance. Chop vegetables, marinate meat, and make sauces.

 

Wine and Beverage Service: Ensure your wine and beverage service is on point. Offer wine pairings or unique Thanksgiving cocktails or mocktails.

 

Takeout and Delivery: Confirm that processes are well-organized and staffed if you offer takeout or delivery.

 

Finally, stay calm and flexible. Things may not go as planned, but a positive attitude and quick problem-solving can make a significant difference.

 

Sources:

Qsrmagazine.com
prnewswire.com
openai.com

 

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Elevate Your Restaurant Business from Within: Strategies for Success

Oct 30, 2023

In the competitive world of the restaurant industry, growth and success depend on many factors. Many restaurant owners and operators look outside their establishments for solutions—expanding to new locations, exploring franchising, or investing heavily in marketing campaigns. While these strategies can be effective, the path to sustainable growth begins within your four walls.

Understanding the Importance of Internal Growth

Every thriving restaurant business shares a common trait: they understand the significance of fostering growth from within. The foundation of this principle is straightforward yet powerful—creating an exceptional dining experience for your existing customers can be more cost-effective and beneficial than constantly seeking new ones.

Know Your Audience

Effective internal growth starts with knowing your audience. You’ve likely gathered a wealth of data on your customers—what they like, what they don’t, their favorite dishes, and when they visit most frequently. Leverage this data to tailor your menu, ambiance, and service to cater to your core customer base.

Consistency is Key

Consistency is the cornerstone of building a robust and loyal customer base. Guests should expect and receive the same high-quality experience with each visit. It’s not just about serving the best meal in town; it’s about delivering it consistently, every time. This commitment to quality and reliability keeps customers returning and helps your reputation spread through word of mouth.

Menu Development and Innovation

Your menu is the heart of your restaurant. Regularly reviewing and updating it is crucial. Pay attention to trends, customer preferences, and seasonal ingredients. Innovation can be your most potent tool for internal growth. Offer exciting specials, limited-time promotions, or exclusive chef’s creations that entice your regulars to come in more often.

restaurant menu innovation

Staff Training and Motivation

Your staff is the face of your restaurant. Well-trained, motivated employees can significantly impact the customer experience. Consistent training programs, incentives, and a positive work environment will not only retain your best employees but also improve the service you provide.

Leverage Technology

Incorporate technology to streamline internal processes. Point-of-sale systems, reservation platforms, and inventory management tools can enhance efficiency, reduce waste, and improve overall operations. They allow your staff to focus on what they do best—providing an outstanding dining experience.

Regularly Seek Feedback

Keep a finger on the pulse of your customers’ needs and desires by regularly seeking feedback. Customer surveys, comment cards, and social media engagement can provide invaluable insights. Ensure you act on feedback, showing your customers that their opinions matter and fostering goodwill.

Marketing Your Internal Growth

Promote your internal growth strategies to your customers. Highlight menu changes, new dishes, and innovations. Celebrate staff achievements and emphasize your commitment to delivering the best dining experience to your loyal patrons.

Internal growth is an often overlooked but essential part of building a successful restaurant business. While expansion and external marketing play significant roles, the foundation of your restaurant’s growth begins within your four walls. By understanding your audience, maintaining consistency, innovating, and optimizing your internal operations, you can not only keep your existing customers happy but also attract new ones through word of mouth. So, start by looking inside your restaurant for the key to lasting success.

 

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From Good to Great: How Efficiency Sets Restaurants Apart

May 26, 2023

The restaurant industry is constantly evolving, and one of the most important trends in recent years has been the focus on efficiency. In today’s competitive marketplace, restaurants must find ways to operate more efficiently to stay profitable.

There are many ways that restaurants can improve their efficiency.

Here are some effective strategies:

Streamline Operations: Analyze the restaurant’s workflow and identify areas where bottlenecks occur. Optimize processes to eliminate unnecessary steps, reduce wait times, and enhance overall efficiency.  This may involve rearranging the layout, reorganizing workstations, or revising staff responsibilities.

restaurant operations

Optimize the Menu: Optimizing the menu plays a crucial role in improving operational efficiency, reducing costs, enhancing staff expertise, and delivering a better dining experience.  By focusing on a concise and well-optimized menu reduces complexity in the kitchen and streamlines operations.  It allows chefs and kitchen staff to focus on a smaller selection of dishes, resulting in faster preparation times, smoother execution, and improved overall efficiency.

Use technology to your advantage:  Leverage technology solutions to automate tasks and streamline operations.  Implement a point-of-sale (POS) system that integrates with inventory management, reservations systems, and kitchen display systems.  This integration can enhance order accuracy, speed up service, and improve inventory control.

Improved Communication: A key component of improving efficiency is to enhance communication channels between front-of-house and back-of-house staff. Use technology solutions like kitchen display systems or communication apps to relay orders and information accurately and quickly.  This minimizes miscommunication and improves overall efficiency.

Manage Inventory: Utilize inventory management software to track ingredient usage, monitor stock levels, and automate reordering processes.  This helps prevent wastage, eliminates stockouts, and ensures that popular items are always available.

Training & Cross-Training Staff: Invest in a comprehensive training program for your staff to enhance their skills and improve productivity. Cross-train employees to perform multiple roles, enabling smoother operations during peak hours or in case of absences.

Online Ordering and Delivery: Offer online ordering capabilities through your website or mobile apps.  Partner with popular food delivery platforms to reach a wider customer base.  Efficiently manage delivery logistics by utilizing route optimization software, GPS tracking, and real-time order status updates.

Data Analytics: Implement a data analytics system to collect and analyze customer data, sales trends, and operational metrics.  This can provide insights into customer preferences, optimize menu offerings, and identify areas for cost reduction or revenue growth.

restaurant analysis

 

Mobile Payments & Tableside Ordering:  Implement mobile payment options to speed up the payment process and enhance customer satisfaction, introduce tableside ordering systems that enable servers to take orders directly at the table, reducing errors and improving turnaround time.

Energy & Resource Management:  Invest in energy-efficient equipment and implement sustainable practices such as recycling and reducing food waste.  Efficiently manage utilities like electricity, water, and gas to minimize costs and environmental impact.

Create a Positive Work Environment: A supportive and positive work environment can boost employee morale and productivity. By creating a positive work environment, restaurants can attract and retain top talent.

Continuous Improvement:  Encourage a culture of continuous improvement by regularly seeking feedback from customers and employees.  Actively address areas for improvement and implement innovative ideas that enhance efficiency and customer experience.

Ask for Help: If you need help to improve your restaurant’s efficiency, plenty of resources are available to help you. Talk to other restaurant owners, or contact Synergy Restaurant Consultants, proven industry experts for over 30 years, to help guide you towards success.

By implementing these strategies, restaurants can enhance their operational efficiency, provide better customer experiences, and ultimately achieve higher profitability and long-term success.

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Are 4-Day Workweeks Gaining Traction?

Feb 25, 2023

While the concept of a four-day workweek has been gaining popularity in recent years, its adoption in the restaurant industry has been relatively limited.

One reason for this is the nature of the restaurant business, which often requires employees to work long hours on weekends and holidays to accommodate customer demand. The demanding schedule makes implementing a consistent four-day workweek schedule challenging without compromising operational efficiency.

However, some restaurants have successfully implemented a four-day workweek or experimented with reduced hours. For instance, some restaurants have shifted to shorter work shifts or staggered schedules to give employees more time off without disrupting operations.

In addition, some restaurant chains have piloted four-day workweeks for their corporate office staff or implemented flexible schedules and remote work options. While these initiatives may not directly affect restaurant employees, they demonstrate a willingness to explore alternative work arrangements and may pave the way for more widespread adoption in the future.

 

Here are some of the potential benefits and challenges to consider if exploring the idea of a four-day workweek:

Benefits:

  1. Improved work-life balance: Working fewer days per week could allow employees more time for personal activities, such as spending time with family and friends or pursuing hobbies.
  2. Increased job satisfaction: A four-day workweek could lead to greater job satisfaction among employees, who may feel less stressed and more fulfilled by their work.
  3. Better recruitment and retention: Offering a four-day workweek could make restaurant jobs more attractive to potential employees and improve retention rates among current staff.
  4. Reduced labor costs: Implementing a four-day workweek could potentially reduce labor costs for restaurants by cutting down on overtime pay and reducing the need for additional staff.

restaurant work schedules


Challenges:

  1. Operational challenges: Restaurants may face operational challenges in implementing a four-day workweek, such as scheduling and staffing issues. They may need to adjust their staffing models to ensure enough employees work each day to meet demand.
  2. Customer demand: Restaurants may also need to consider how a four-day workweek could impact customer demand. They may need to adjust their operating hours or other business aspects to accommodate the new schedule.
  3. Financial considerations: Restaurants may need to consider the economic impact of a four-day workweek, including the cost of hiring additional staff to cover the extra day off.
  4. Reduced productivity: There is some concern that a shorter workweek could lead to reduced productivity among employees, as they may need to adjust to a new schedule and work longer hours on their working days.

 

While four-day workweeks are yet to be commonplace in the restaurant industry, they are being explored and implemented by some forward-thinking restaurants and chains. As more business experiment with alternative work arrangements and prioritize work-life balance, it’s possible that we may see more widespread adoption of four-day workweeks in the restaurant industry in the coming years.

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Loyalty Programs: What are Leading Restaurants Doing?

Jan 25, 2023

Gone are the days of punch cards and membership programs for restaurants. It’s the dawn of a new era of dining that includes extras, games, and loyalty. We’re not going to say it isn’t worth eating out if you don’t belong to a loyalty program, but we are saying it makes it more enticing and fun.

 

Rewards through apps have been a mainstay for a few years now. Some big players include McDonald’s, Taco Bell, and Starbucks. Most recently, though, bigger and smaller chains have been upping their rewards programs, says Nation’s Restaurant News, with nearly 60% of all restaurants utilizing one.

 

The importance of having a loyalty program for a restaurant boils down to repeat customers, says Restaurant News. It’s fantastic to get new customers but to keep them coming back and choosing your place to eat is what makes the programs so valuable. In this digital age, if a customer doesn’t choose you, they’re going to choose from a third party, says the article, because it’s just easy. Since the pandemic began, loyalty programs have been gaining popularity, and the good news is that it isn’t just for the big guys. Small businesses can also gain revenue from these programs and at a relatively small cost, says Restaurant News.

 

One of the smaller chains taking hold of the loyalty opportunity is a New York-based tea concept called Cha Cha Matcha, says NRN. Teaming up with the membership platform, Hang, the tea restaurant is traveling into the metaverse through subscriptions and point systems. Both in-person and online customers can gain rewards for free or access a paid subscription. Customers can unlock rewards like exclusive menu items, raffles, events, and early access to new products in the paid subscription. Cha Cha Match is the first brand to “officially launch a successful Web3-powered loyalty program,” said NRN.

 

Upping their Restaurant Loyalty Perks

 

Upping their loyalty game, literally, is Jimmy John’s, by ‘gamifying’ their rewards, says NACS. In their new app, customers can earn badges to earn food and products from the company. Customers need to purchase 25 Jimmy John’s core menu sandwiches in the latest challenge by March 15th to earn their “Gauntlet Badge.” Earning this will give you a Jimmy Chips beanbag chair. The company, throughout the year, will be releasing new and secret badges to entice customers, says the article, although they may not all be as big as “The Gauntlet.”

restaurant rewards

 

Chipotle has also joined the ranks of launching a new loyalty program called “Freepotle,” says Chewboom. This reward program offers customers up to ten free “food drops” throughout the year. Customers who are already Chipotle Rewards members will be automatically enrolled in Freepotle and get their first food drop which is either a topping of guacamole or a free side. Those who are not can join by March 6th and get their food drop too. Those free ten food drops throughout the year include (more) free guac, Queso Blanco, chips, drinks, and double protein.

 

Choosing where to dine out these days is about more than just food. It’s about what else you can get for free. With all the competition surrounding loyalty programs and rewards, it’s about enjoying the food you love and earning points to get more of it.

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Egg Prices Soar Again: The Latest

Jan 16, 2023

Eggs are an everyday staple in most fridges across America. They’re the perfect protein, the food you grab before a storm, and the inexpensive go-to. Easy, tasty, and cheap, eggs have it all, but recently, they haven’t had the same price range consumers and restaurants are hoping for. Not so inexpensive right now, eggs are soaring to almost $7.50 a dozen in certain states, says the Washington Post, and experts aren’t sure when it will come down.

 

Prices have been stubbornly rising since the avian flu outbreak in 2015, and have continued to rise because of supply chain problems due to COVID, says the article. America has lost over 10 million egg-laying hens because of the latest flu outbreak. In total, the flu has “wiped out more than 44 million egg-laying hens…roughly 4 or 5 percent of production,” says the Agriculture Department. The detrimental loss of the chicken flock has put pressure on both restaurants and consumers.

egg costs

How Are Restaurants Responding to the Increase in Egg Prices?

 

Restaurants across America are still trying to regain their footing after COVID and inflation, and egg prices certainly aren’t helping. Although the price difference is concerning, restaurant owners are forced to get creative, says the Washington Post. There are no avoiding eggs on the menu, but the menu can pivot, like “doubling down” on less expensive options for eggs like pancakes. Some restaurants have had to forward the cost to customers, says WFSB, reworking the menu prices because of the increased costs of keeping pace with their production costs. According to CNN, some restaurants have decided to eat the cost themselves instead of passing it on to the customer, A mom-and-pop lunch spot in Rhode Island, which relies heavily on eggs for its menu, wants to hold the line and keep the customer happy, even if it means harder times for the restaurant, in the hopes that prices will go down soon.

breakfast

 

Another option for restaurants is switching out eggs for a similar product, said a restaurant owner to USN News. With two restaurants and two bakeries in Arkansas, eggs are a must-have, but switching to a frozen and cheaper alternative egg product has helped with some of the products. For fresh meals, however, eggs are still unavoidable.

 

Although it seems “hang tight” might be the phrase for 2023 egg prices, the silver lining here is that farmers have learned from their practices in the past regarding flu outbreaks in their egg-laying communities, says the Washington Post. The 2015 outbreak caught farmers off guard, but they were more prepared (even though it was worse) for the 2022 outbreak with practices that keep their chicken flocks safer and less contaminated. Recovery is becoming quicker and quicker, said the article.

 

High egg prices will remain for a little longer (estimated 4 to 6 months), says The Dallas Morning News; however, they could decrease later in the year should there be no more intense outbreaks and farmers can replenish their flocks. According to the article, eggs are still a relatively inexpensive meal, and we shouldn’t give up hope that our staple is fading away.

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Is the New Competitive Advantage to Attract and Retain Top Talent in the Restaurant Industry Offering Condensed Workweeks?

Oct 24, 2022

By: Amanda Stokes – Operations & Training Consultant,

Synergy Restaurant Consultants

As we are all adapting to the new normal post-pandemic in the restaurant business, we find ourselves in the battle to attract and retain talented managers and team members. The restaurant business is now competing with other industries that offer more normalized schedules with more flexibility. Restaurant workers have historically prided themselves on how much they work, treating burnout and exhaustion as a badge of honor. However, employers and employees alike are beginning to see the mental and physical toll these long hours take on an individual. What was once considered a radical idea is now in practice in many companies and restaurants today. It begs the question, could condensed scheduling be the workweek of the future? Haven’t we all dreamed of a shorter workweek?

 

restaurant workers

Condensed Work Weeks: Is This the Future?

Used correctly, compressed working hours can be a great tool for keeping workers in the restaurant business when they otherwise may look for a change. As a former Director of Operations for a large casual dining company, I personally offered reduced workweeks to leaders on my team. This idea came to fruition when one of my best managers struggled with work-life balance after returning from maternity leave. I could see it was taking a toll on her both personally and professionally. After careful planning and consideration, we landed on a 4-day workweek that would allow her the flexibility of having three days off to spend with her family. She received 80% of her salary (based on a 50-hour workweek), and she was thrilled to pioneer this new model. This model can also have managers working four extended days with no salary reduction. In addition to creating a better work schedule for my team, their productivity and engagement increased significantly. I eventually had four managers working condensed schedules that delivered best-in-class KPI results for the brand! Talk about a win-win situation!! I loved hearing how these managers had an overall improvement in their well-being.

Many companies, including Shake Shack and Chick-fil-A, are offering flexible condensed work schedules to their teams. They have reported many benefits, including, improved operations, fewer absences, improved culture, and many more that lead to improved employee morale and retention. This model of a condensed work schedule could be a game changer for independent restaurants and make attracting new employees significantly easier. In today’s climate, offering a sign-on bonus is common practice, so offering a condensed workweek can be a cost-effective way of introducing an employee benefit that will not add additional cost to the business.

Another thing to consider with condensed workweeks is the benefit of reduced commuting and daycare costs. This could mean significant cost savings for employees and reduce stress over current inflation levels.

 

restaurant talent

 

There are many things to consider before offering this benefit to your team. This type of work schedule may not be ideal for everyone. It is critical to understand the needs of your team. If you decide to move to implementation, have a strategy and clearly communicate how this will work for everyone on the team.

 

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The Pillars of Good Restaurant Management

Sep 19, 2022

The success of a good restaurant boils down to how well the organization can respond to the needs and wants of its customers. An eatery that follows the foundation, or pillars, of good restaurant management, can achieve a following of loyal customers, which is the goal of any successful business.

Customers want a positive experience and are willing to provide loyalty to restaurants where they feel recognized and rewarded. The restaurant must listen and communicate well with its customers while delivering the right products at the correct prices.

Long-term loyalty is difficult for restaurants to maintain, and overcoming the daily operational challenges depends on an effective system that all employees know about, understand, and implement.

Cleanliness

Customers may walk into a restaurant but will not stay if the environment does not look sanitary. Achieving good cleanliness reviews takes a team effort by every individual working in the establishment.

Management that does daily assessments and assigns individual cleaning task schedules will be ahead of the game. Employees can be proud to participate with a team accountable for their workplace’s cleanliness.

Quality Food

When management invests in labeling and systems to provide customers with the freshest and the hottest food, the restaurant customer will be happy. It only takes one report of someone getting sick in an eatery because of poor quality food to shut a restaurant’s doors abruptly.

When a restaurant keeps a salad bar filled with fresh, colorful produce, the crunchy, tasty morsels will invite even the pickiest of eaters to keep coming back for more. Having an employee focus only on keeping the produce inviting without other tasks will be worth the added expenditure.

 

managing a restaurant

Fast and Accurate Service

Customers feel like they belong when a restaurant has highly trained, friendly staff. Each worker in the establishment should know their steps in the food serving process so that it’s not stressful for them.

A checklist, reminders, and supervised training give employees the confidence to quickly fill a correct food order. When the worker knows the steps, the menu, and the serving processes so well, they can perform the tasks in their sleep, the stress level is minimum, and the customer feels relaxed and friendly service.  The employees will benefit from receiving more extensive tips, and the restaurant is rewarded with loyal, returning, customers.
Pro-tip: Get your Free Restaurant Manager’s Toolbox Now

Click here to access FREE TEMPLATES, including a Complete Employee Handbook Template, All-Day Management Timelines, Hiring and Interview Guides to teach the team, and much more!

 

Accuracy

Customers will take an inaccurate order personally. They will feel like the server did not listen to their preferences for an enjoyable meal or that the server did not care enough about them to deliver the ordered meal. Accuracy also means less wasted food which will be a financial advantage.

 

Marketing and Pricing

When a restaurant remains competitive and consistent in pricing, its customers know what to expect when they walk in the door. The establishment cannot make any money if they cannot provide a product for a profit, but a customer won’t come back if presented with an unexpected, outlandish bill at the end of the evening.

Marketing becomes easy when restaurant management knows their customers well and listens to what they want. The existing customer provides the profile for the target market.  By following the best clientele patterns and the guides of excellent restaurant management, the customers will be the restaurant’s best marketing tool.

Managing a successful restaurant is a tough job that takes skill and constant attention. Financial and personal rewards can be outstanding when an establishment provides customers with a positive experience with good quality food at affordable prices and a friendly atmosphere.

What type of skills does it take to be an outstanding restaurant manager? It doesn’t have to be a constant guessing game. With the best practices outlined above and Restaurant Management training from SynergyU, becoming a successful restaurant manager is just a matter of your desire and dedication to be one!

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Restaurant Startups: Planning for Manpower

Aug 31, 2022

So you want to build your own restaurant startup? Who could you blame you – the restaurant and food industry is exciting and highly rewarding.

The Top Challenge Facing Your Startup

Not so fast—you need manpower. In fact, labor is the top challenge facing established restaurants and restaurant startups alike. According to a 2018 HubSpot report, 59% of restaurant owners say hiring, training, and retaining staff is the biggest challenge they face. We can certainly attest to that! In our 30 plus years consulting restaurants new and existing alike, we see that manpower planning is a big issue that most owners and management gloss over. Not hiring the correct number of people is one of the biggest mistakes operators make when opening a restaurant!

The management team needs to create a realistic labor schedule that will be required to support their different levels of volume and service standards. What often happens is operators do not develop a staffing hiring plan, and they find themselves scrambling to cover post-opening shifts, resulting in unanticipated overtime. Not only is it costly for the operator and skyrockets their payroll costs, but it also burns the staff out, and they get exhausted trying to help cover shifts while they wait for the manager to hire more people. When overtime happens for extended periods, it also begins to affect morale negatively.

 

labor for restaurants

 

During the restaurant opening, you’ll need more staff, since many will drop out or be asked to leave. With that in mind, management needs to consider how many team members will be required to open the restaurant and what the ideal number of staff will be needed to run it once it normalizes efficiently. They need to keep these two numbers in mind when hiring. The restaurant staffing needs would be calculated based on the restaurant normalizing 3-4 weeks after opening.

Let’s take a look at a concrete example. If you believe you need 60 or more front of house and back of house staff members to cover all shifts, then you need to host a hiring fair and hire 160 people. Why 160 and not just 60? The reality is that 12% to 15% never show up for orientation, while 10% will attend orientation and decide the job isn’t for them. We find that 10% drop out during training, and another 10% will prove not to be a good fit for the job.

Get Organized: Details will Make or Break Your Startup

A reasonable timeline is for management to organize a job fair 6 to 7 weeks before opening. To attract enough people, be sure to have a lot of exciting things to talk about, such as employee benefits, financial compensation, growth opportunities, work culture, and other employee perks (free food?!). Get organized first: find a venue, assemble your restaurant team, prepare your interview questions for each role needed, and spread the word about the job fair through social media and other news outlets (radio, television, print ads). Plan on hiring at least hiring 2 to 3 times the people you need!

Don’t forget that successful staffing doesn’t end at hiring. You must have training processes in place as well as the critical employee handbook –  crafted by the founders, partners, and management team of your restaurant startup. The employee handbook at your restaurant startup should cover everything from the food label system to restaurant management systems to the tablet pos platforms (point of sale platform) used at your restaurant. When employees quit, you should conduct exit interviews to understand their choice and to uncover any issues that may be causing employee dissatisfaction within your restaurant or restaurants.

Speaking of training – this is a major pitfall for both veteran restaurants and startups. Many restaurant training systems throughout the country do not embrace new tech, instead opting for outdated software and platform learning systems. As a result, employees and management at these restaurants lose interest and are often only equipped with reactive information, not proactive. Training tech and learning management software have rapidly evolved in the past 5 years – so why not take advantage? Your restaurant startup can make your training more engaging and accessible by converting your handbook to the virtual and mobile space. You can even utilize software that will turn the training information into a game among employees at your restaurant. Friendly competition at restaurants and startups encourages an culture of fun and growth. At Synergy Restaurant Consultants, we can help you develop and implement top of the line training systems – whether you are looking to build your startup or already operate multiple restaurants. We even offer a newly minted, virtual restaurant management course – Synergy U – that provides you with all the tools and information you’ll need to handle these manpower issues with complete confidence.

Quick Note: Don’t forget about restaurant laws!

It’s important not to overlook the laws and regulations of your country and locality while you are assembling all these pieces of the restaurant pie. As the owner of a restaurant startup in the US, you are subject to a variety of federal and state laws; federal restaurant labor laws originate in the Fair Labor Standards Act (FLSA). These laws are designed to protect restaurant employees’ rights in the food service industry. They address several topics, including:

  • Minimum revenue for subjection
  • Minimum wage requirement
  • Deductions and minimum wage
  • Tips and minimum wage
  • Overtime
  • Overtime and tips
  • Youths and minimum wage

Restaurant owners and management also need to be aware of the Occupational Health and Safety Act (OSHA) and laws enforced by the Equal Employment Opportunity Commission (EEOC).

In addition to these federal laws, you will need a variety of permits and licenses to startup a restaurant. Depending on which state your restaurant or restaurants operate in, you may need:

  • Business license
  • Food service license
  • Liquor license
  • Food handlers permit
  • Certificate of occupancy
  • Sign permit
  • Music and entertainment licenses
  • Valet parking permit
  • Seller’s permit
  • Resale Permit

Check the website of the state and county your restaurant or restaurants are located in to view their resources for the permit approval process.  While it can sometimes be a headache keeping track of all these laws, failing to follow one or more of them can cost your restaurant startup big time! If you need any help taking care of the legal side of starting a restaurant, multi-unit franchise, or chain – please reach out to us. Our team features experts with decades of experience in every single facet of restaurant ownership and management.

As you can see, adequately staffing your restaurant is no easy feat; however, with proper planning and the right information, it can be done! The growth of your restaurant startup depends on it!

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Restaurant Grants in 2022: lifelines for your restaurant

Aug 16, 2022

Operating a restaurant is an exciting business venture. Whether an existing or new restaurant, owners must determine an operating budget based on projected sales, fixed and variable costs, and expected profits. Many restaurants fail, however, due to a lack of funding. There are many expenses to be considered, including food, inventory, marketing and advertising, maintenance and janitorial service, and payroll. In addition, there are costs for rent or lease, license fees, insurance and property taxes. Covering all these expenses can be a challenge, which makes our industry more difficult than most. Fortunately, there is help through funding. Funding is likely needed for restaurant sustainability. Restaurant grants are more favorable than loans because they are money that does not need to be repaid. Below are grants extended to restaurants and other small businesses in 2022 to offset pandemic setbacks and support economic viability.

 

2022 Restaurant Grant List

 

Restaurant Revitalization Fund

(RRF) – The Restaurant Revitalization Fund provides funding to restaurants equal to their pandemic-related revenue loss. It can be as much as $10 million per business but no more than $5 million per location. If funds are used for eligible expenses no later than March 11, 2023, the money given does not need to be repaid.  Restaurant Revitalization Fund application approvals extend through 6/30/2022.

 

Restaurant Resiliency Program

(RRP) – Restaurants that participate in this program partner with New York’s food banks to provide prepared meals to families in need. Participants must follow program rules and food safety standards. Applications opened on October 4, 2021, and are ongoing. For further information, contact: RestaurantResiliency.Information@agriculture.ny.gov

 

restauranteur

Further Grants for Restaurants

Restaurants Care – Offers $3,000 grants to independent restaurants in California. This grant is awarded to restaurants for kitchen equipment or retention bonuses, focusing on kitchens and crews. This grant also provides one year’s access to experts, discounts, and training. Applications open April 15-30, 2022.

Downtown Outdoor Dining Grant Program – Maximum award is $1500 to help businesses implement outdoor dining areas. It is available to the downtown Baton Rouge business community and includes 50% reimbursement for furniture, Sidewalk Café application, and a first year permit. This grant is open to all business owners operating an establishment located within the Downtown Development District boundaries. Contact rbenton@brla.gov with questions.

Illinois Restaurant Employment and Stabilization Grant Program – On April 9, 2022, the Illinois General Assembly approved this grant program. The state will award a one-time grant in an amount of up to $50,000 to each eligible restaurant. Additionally, the applicant must have not received financial aid from the federal Restaurant Revitalization Fund Program; the Illinois Back to Business Grant Program or the Business Interruption Grant program; or any other local or state program providing more than $10,000 in grants or forgiven loans since April 1, 2020. Those wishing to submit an application should visit the Illinois Restaurant Association for the latest information on this program.

Merchant Maverick Opportunity Grants – This grant is offered to Asian and Pacific Islander (AAPI) American citizens who own a restaurant or other foodservice business. Ten Opportunity Grants of $10,000 each will be awarded to ten different AAPI-owned restaurants. Applications opened on January 3, 2022.

Other Small Business Grants

Although the deadline has passed for many available small business grants in 2022, there is hope for more funding soon. The Relief for Restaurants and other Hard Hit Small Businesses Act of 2022 passed in the House on 04/07/2022, promises $13 billion to the most compromised small businesses and restaurants. Under this bill, the Hard Hit Industries Award Program offers amounts capped at $1 million to restaurants that suffered revenue losses of 40% or more due to the pandemic. Priority will be given to applicants that suffered 60% – 80% in revenue losses. Funds may be used for mortgage, rent, utility payments, and payroll expenses. Currently, this bill has been shelved in the Senate. Many are hopeful approval is impending. This bill extends to March 11, 2023.

Additionally, there are many grants on the federal and state level for small business assistance.

Grants.gov – the go-to source for restaurateurs and small business owners seeking federal grants. There, you can search through thousands of grants using powerful filters to find funds that are tailored to your situation.

Small Business Administration (SBA) Grants – This is a resource mainly for helping small businesses procure conventional sources of funds, such as investment capital or a loan. However, they do sponsor a few grant programs that target businesses involved with research or exporting – like the Small Business Innovation Research (SBIR) program, the Small Business Technology Transfer Program (SSTR), and the State Trade Expansion Program (STEP).

U.S. Department of Agriculture (USDA) Grants – If you have a restaurant or small business in the agriculture industry, you may be a perfect candidate for a small-business aid package or loan from the USDA. A number of their programs are focused on business in rural areas. Although, many are not as limited in their application. Some of the prominent grants include: 

  • Community Connect Grants
  • Rural Business Development Grants
  • Rural Energy for America Program Renewable Energy Systems & Energy Efficiency Improvement Loans & Grants
  • Socially-Disadvantaged Groups Grant
  • Value-Added Producer Grants

While federal and local governments are wonderful places to start when looking for a small business grant, corporations and non-governmental organizations also step in to provide assistance.

FedEx Small Business Grant Contest – yearly competition that has awarded more than $1.5 million in cash and prizes to over 100 small business since 2012. While the competition is fierce, it is worth the shot to make your elevator pitch – especially if your business  positively impacts the community or environment and you can demonstrate the actual need for the cash infusion. The winner receives a $25,000 prize; 2nd place receives $15,000; the eight third place finishers receive $7,500.

The Amber Grants – funded by WomensNet, these grants are awarded on a monthly and yearly basis to women-owned businesses. Every month, their judges review the applications and data to select 5 finalists. One is the $10,000 Amber Grant winner, while the other four receive $1,000 each. In addition, there is a monthly Business Category Grant that awards $10,000 to the winner as well (Food & Beverage is one of the categories). At the end of the year, two $25,000 prizes are given out to one of that year’s Amber Grant winners and one of that year’s Business Category Grant winners. Voting factors heavily into the selection process so having a strong social network is key to gaining traction in these contests.

The Military Entrepreneur Challenge – hosted by The Second Service Foundation (formerly the StreetShares Foundation), this program provides financial support support to veterans who are looking to build a startup or grow their small business. They have educated over 10,000 veteran entrepreneurs. According to their website, their grant recipients experience an average increase of 277% in annual gross revenue. Individual winners have received up to $15,000. To be eligible, you will need to create a video pitch and submit an online application.