As we head into 2020, there are a variety of notable technology trends emerging in the restaurant industry. Forbes recently collaborated with a number of organizations to compile a 2019 Restaurant Tech EcoSystem map. The following are the big technology themes that the map highlights: Back-of-House Technology – In previous years, the focus of restaurant…
In a recent article for Restaurant Hospitality, Lisa Jennings covers three legislative snags currently facing employers in the restaurant and hospitality industries. Firstly, in light of a recent court ruling, California employers with service charge policies need to pay particular attention to how they communicate about the nature of these charges. The issue at hand…
Anyone who collects tips must include those tips in their taxable income. This requirement is not limited to waiters and waitresses; it applies to anyone who collects tips, including taxicab, Uber, Lyft, and similar drivers; beauticians; porters; concierges; and delivery people. Tips are amounts freely given by a customer to a person providing a service….
A new legislative trend impacting restaurants has developed: predictive scheduling regulations. Often called “Fair Workweek” laws, these scheduling bills generally require that certain employers give lower-income workers advance notice (often 10 or 14 days) of their schedules. Some also require increased pay for workers not given adequate notice of schedule changes and include penalties of…
In order to achieve Forbes Travel Guide’s five-star status, a hotel’s performance must be perfect in every area. Hotel consultant Larry Mogelonsky recently authored an article for hospitalitynet discussing what it takes to achieve the level of perfect that earning five-star status requires. In his article, Mogelonsky examines a recent visit he made to the…
In order to bolster their bottom line, many restaurants have started expanding by adding extra services, such as catering, delivery, online ordering, and more. A recent article published by Restaurant Business examines these off-premise enterprises in three key areas: Why pursue off-premise opportunities? Generally, the goal of businesses that develop in this are is modernizing…
Many restaurateurs believe that they need to measure their labor cost numbers against industry averages in order to determine where they stand. In a recent article published by The Restaurant Expert, author David S. Peters explains that there’s no need for an external comparison. Rather, restaurant owners and managers can accurately inform their business operations…
In the hospitality industry, it is widely agreed that it is more cost-effective to retain customers than it is to acquire new ones. In a recent article for HospitalityNet, author Kate Hayward examines strategies for gaining loyal, repeat customers. Hayward first looks at factors that cause customers to keep coming back. Many hotel guests enjoy…
Restaurant budgeting is crucial to the success of your business. Check out this video from The Restaurant Expert for a detailed look at why implementing a budget helps you plan for profitability. Be sure to talk with a Scott and Company Hospitality advisor for guidance on setting up a budget for your business. Why Restaurant Budgeting…
One common method for cutting costs in the hospitality industry is to outsource a hotel’s staff. While this does generally result in cost savings, certain drawbacks may mean that outsourcing hotel labor is not the best choice, writes Larry Mogelonsky in a recent article for HospitalityNet. In what ways can outsourced labor be detrimental to…
