Click here to read more<\/a><\/p>\n <\/p>\n The onslaught of non-stop challenges. <\/strong>The onslaught of non-stop challenges over the last two years \u2014 from pandemic restrictions and staffing shortages to inflation and rising gas prices \u2014 is taking a toll on small business owners, according to a new survey from Podium, a technology platform that serves more than 100,000 local businesses in the U.S., Canada, and Australia. Just over 7 in 10 owners (72%) feel burned out from the pandemic\u2019s impact on their business, according to the survey. Inventory shortages, the lack of separation from work and home, and challenges communicating with customers ranked among the top pandemic-related issues, according to the survey of 1,001 small business owners done in partnership with Censuswide (fielded May 23 to June 6). Owners also cited inflation (48%) and rising gas prices (39%) as two top threats to their businesses. The survey showed that staffing remains a sore point, with 40% of owners hesitant to hire due to the rising minimum wage and 42% saying there is a shortage of workers with the skills they need. Faced with persistent pressure, many owners are losing their inherent hopefulness. The National Federation of Independent Business said its Small Business Optimism Index hit the lowest point ever recorded in June, with confidence at a 48-year low.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Best practices for fast-casual restaurants.<\/strong> If you\u2019re involved in any aspect of the Fast Casual category, you don\u2019t need me to tell you that labor and distribution issues are real. We all also know that there is no silver bullet that will course-correct the struggles faced by owners and operators. The landscape has changed since the pandemic, and as restaurateurs, we need to push the bounds of innovation to develop short and long-term solutions to the things keeping us up at night \u2013 staffing and supply chain challenges. Today\u2019s workforce seeks out a corporate culture that creates a unique environment and sense of community. Your employees want to be a part of a business that takes an interest in them and doesn\u2019t simply demand the completion of a set of workplace tasks. From operations to customer service, you need to invest in your staff. They are absolutely your most valuable resource. Challenges in supply chain and distribution mean that ingredients readily available one week might not be available the next. Here are two ways franchise brands are helping address today\u2019s labor and distribution challenges.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n In the Restaurant Industry. <\/strong>The open kitchen concept has become one of the biggest trends in the restaurant industry. When people walk into a restaurant, food transparency is what matters the most. An open kitchen makes the understanding of the whole food production process really simple. However, it is still a matter of discussion whether an open kitchen is good from an operational standpoint or not. Talking realistically, a few restaurants like to be 100% transparent about their processes with the public.\u00a0\u00a0 Restaurants have opted for various technologies to make the whole concept of open kitchens absolutely comfortable for the diners. One such technological adoption is the commercial kitchen ventilation system. It includes both air exhausts as well as replacement air facilities within the cooking area. As consumers increasingly become health conscious, their interest in clean label foods is rising significantly, especially plant-based alternatives. Naturally, when they dine out, they are interested in knowing whether the food served is prepared using animal or cruelty free ingredients, further broadening prospects for open kitchens. In this blog, we will discuss the pros and cons of open kitchens in the restaurant industry and how the restaurants are offering the best possible experience to their diners.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Restaurants play an important role in everyday life. <\/strong>Consumers are still dining out despite rising costs and inflation, spending 40% of individual or family food budgets on restaurants each month. That’s the finding from a Popmenu survey of 1,002 consumers in May 2022, according to a press release. When ordering online, one-third (33%) of consumers spend $50 or more per order on average. More consumers are transitioning from delivery or carryout only back to on-premise dining. Approximately 45% of consumers eat in restaurant dining rooms at least twice a week. As budgets tighten, consumers said they are more likely to pull back on other purchases such as new clothes, travel and gym memberships before reducing their restaurant spending:<\/p>\n Popmenu also found that 29% of consumers believe it\u2019s cheaper to order restaurants than buy all the items needed to cook a meal; 27% said it costs roughly the same without all the work.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Chargebacks in the restaurant business were comparatively rare. So, what changed? <\/strong>Like any business, you may occasionally have to deal with an unhappy customer. Traditionally, this has meant that the manager comes out and apologizes to the guest, then offers a discount or a comped meal. This system has worked well enough in the past. However, a lot has changed in the last four or five years. Widespread adoption of branded apps, online ordering and delivery, accelerated by the Covid crisis, has forced restaurants to deal with an issue that they\u2019ve mostly avoided until now: chargebacks. Historically, restaurant chargebacks typically happened when a guest found something wrong on their credit card statement, such as being double charged or having an unauthorized tip added to the bill. Instead of calling the restaurant, the customer called the bank and had the payment reversed. The merchant then loses the dollar value of the meal and has to pay fees and other costs resulting from the chargeback. The digital era has had a huge impact on the food and beverage space. Being able to order online and have dinner delivered opened new doors of opportunity for eating establishments. Larger chains created their own mobile apps. Local eateries often got in on the game by working with third parties to facilitate delivery services.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Limit hours to combat crime. <\/strong>Restaurants and grocery stores said they are revamping operations in response to crime, with some operators limiting hours, spending more on security and closing stores entirely. Starbucks Corp. last week said that it was permanently closing 16 U.S. stores after workers reported incidents related to drug use and other disruptions and would likely close more. Casual dining chain Noodles NDLS 0.19%\u25b2 & Co. has encountered drug use in bathrooms in certain markets, and is training workers on how to respond, Chief Executive Dave Boennighausen said. Supermarket giant Kroger Co. last year listed organized theft among the factors pressuring its profit margins for the first time. During an internal forum at Starbucks\u2019s headquarters Wednesday, interim CEO Howard Schultz said the stores were profitable, but the company was closing them because of employees\u2019 safety concerns. \u201cWe are facing things that the stores weren\u2019t built for,\u201d Mr. Schultz said. \u201cWe are listening to our people and closing stores.\u201d He said local governments must do more to fight crime and mental illness as the need to address safety has grown.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Inflation soars to 9.1% as fuel, shelter and food prices climb. <\/strong>U.S. inflation soared to its highest level in nearly 41 years last month with consumer prices 9.1% higher than they were in June of 2021, according to the latest federal data. The Consumer Price Index\u2019s annual reading for the 12-month period ending in June was even higher than May\u2019s annual rate of 8.6%, according to the U.S. Bureau of Labor Statistics. Viewed on a month-to-month basis, the 1.3% increase in consumer prices in June showed inflation accelerating from the previous 1% monthly increase in May. Price increases were broad-based with gasoline, shelter and food being the largest contributor. Gasoline prices soared 11.2% over a one-month period in June following a 4.1% increase for the month of May. Over the past 12 months gasoline prices have risen 59.9%. The broader energy index, which includes the cost of electricity and natural gas, rose 7.3% over a one-month period in June after a 3.9% increase in May. The index rose 41.6% over the 12-month period ending in June \u2013 the largest 12-month increase since April 1980. On an annual basis, the cost of fuel oil is up 98.5%, electricity is up 13.7%, and natural gas is up 38.4% from June of 2021. Food prices rose 1% last month and are 10.4% higher than they were in June of 2021.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n Continual training is a game-changer for restaurants\u2019 success. <\/strong>By now, America\u2019s entire workforce is familiar with the ongoing labor shortage. It\u2019s taught restaurants that the future of work depends on how well employees are trained and what companies are doing to retain talent. Some 4.3 million people quit or changed jobs in December 2021 during what has come to be known as the \u201cGreat Resignation.\u201d A new Pew Research Center survey found that 63 percent of workers who quit a job in 2021 said that \u201clack of opportunities for advancement\u201d was a major reason for why they quit. That\u2019s why companies have to start investing in their employees\u2019 growth. Now more than ever, restaurants need to level up their continuous training efforts to prove they want their employees to grow. Here are three ways restaurants can do that and, in turn, boost employee retention.<\/p>\n Click here to read more<\/a><\/p>\n <\/p>\n ATLANTIC CITY, NJ “SPORTS BAR – RESTAURANT” FOR SALE<\/strong><\/p>\nSmall Business Owners Struggle with Burnout<\/h3>\n
Evaluating Labor and Supply Chain Issues<\/h3>\n
Pros and Cons of Open Kitchens<\/h3>\n
Consumers Spending 40% of Food Budget on Restaurants<\/h3>\n
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Restaurants Can Fight the Bite of Chargebacks<\/h3>\n
Supermarkets, Restaurants Hire Security<\/h3>\n
Did You Know?<\/h3>\n
Employee Tip<\/h3>\n
Bielat Santore & Company – Restaurant Industry Alert<\/strong><\/span><\/h3>\n
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<\/a>Photo shown to illustrate \u201csports bar\u201d only.\u00a0 Not actual representation.<\/em><\/p>\n