Texas, Florida win big at 2019 NPSI, top five teams recognized at Award Ceremony As far as National ProStart Invitational winners go, the state of Texas was the top dog […]
Three traits to becoming a magnetic leader, retaining talent Employees don’t work for companies. They work for people. The most successful leaders I know, are what I call magnetic leaders. […]
Design restaurant training programs for #MeToo era that foster inclusion, safety Creating a comfortable, professional, and respectful workplace is vital to fostering an environment that promotes productivity and idea generation […]
Ruth’s Hospitality Group, the operator of the fine-dining Ruth’s Chris Steak House chain, reported Q2 2018 results, posting total revenue of $103.5 million, up 9.6 percent from last year. Company-operated stores posted comparable sales growth of 1.3 percent from last year, comprising a 0,1 percent decrease in traffic, offset by a 1.4 percent increase in average check. Net income rose to $9.6M, compared to $7.8M in the same period last year. .. The three buckets for the 2.0 remodel initiative are brand, capacity and bar changes. Those remodels that have addressed capacity are the most opportunistic remodels and have played a role in sales performance, noted Haak.
Restaurant challenges remain, including managing the costs of a restaurant business. It remains a focal point within the industry... dishes get sent back to the kitchen; or a sandwich at a deli shop gets dropped now and then; or some food even spoils... Food waste is a real issue. Moreover, dishonest employees who take food or supplies can really cost you a fortune.
Apps and technologies designed to streamline ordering, invoicing, and inventory have exploded in recent years...ease of use and time-saving benefits, restaurant operators have quickly realized that these apps have huge potential to reduce food waste...while saving owners money on wasted food: Orderly, BlueCart.