This gap in compliance and the liability shift has created an opportunity for what is being called “friendly fraud,” which is defined as fraud from an entity known by the merchant. How can this be you ask? To answer this question, we need to take a step back in time...
So, you want to get into food service, but a brick-and-mortar restaurant really doesn’t seem like your style. Concessions has the flexibility that a brick-and-mortar joint doesn’t. However, even though concessions is one piece of the pie that makes up the whole foodservice industry, the decision to open a concessions stand is still a business decision. If you’re considering opening up a concessions business, make sure you’ve answered these five questions first.
You’ve opened your dream joint. Your restaurant is fully operational. Now how do you entice locals to flock to your restaurant?
In an age where most information is gathered online, digital marketing is the deciding factor in how successful your bar or restaurant will be in edging out the competition. But where to start? We know you may have not studied marketing, so let Buzztime help – here are the digital marketing basics for restaurants and bars.
What exactly does “farm-to-table” mean? The idea behind it is a simple one: to provide the customer with the freshest ingredients in the quickest manner possible. Today, it has become more than just the experience of the food itself. The aesthetic of farm-to-table restaurants is also gaining popularity. Natural hues, rustic décor, or even a more simplistic presentation can create a genuine look without having to go to the extreme of installing a chicken coop out back.
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One of the recurring themes in almost every episode has to do with the staff. Gordon Ramsay rails into restaurant owners who do not show respect to their staff who are working hard. Your staff is what makes your business a reality. Showing them you care can ultimately assure you won’t constantly be interviewing new staff.
