A website is a website is a website, except when it's a restaurant's website. There's something extra tricky about restaurant websites - they have to be cool, branded, creative, but also simple and clean. And the best ones capture all relevant information in just a few pages. There's no need for deep websites with tons of clicks and pages.
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The cook line is, perhaps, the most volatile area for controlling food cost. Whereas theft can occur anywhere, and vendor prices and proper preparation practices certainly can have an equally negative effect on food cost, it usually is on the cook line that many restaurants lose their profits.
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Source: Karen Robinson-Jacobs Some of the largest casual dining chains are rolling out tabletop tablets that can eliminate some of the pain of dining out. At the same time, they’re looking at upgrades that can allow restaurant technology to work with the consumer’s own smartphone.
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As a Facebook business page owner, every day your posts compete for attention in the News Feed with thousands of other stories. Is it any wonder we need complex algorithms to view only a select number of stories? This mega post by Buffer App will help you better understand how the News Feed works and provide useful ways to reach more of your fans without breaking the bank:
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Restaurants face a broad range of security challenges on a daily basis. With an ever-changing customer base and high employee turnover, restaurants are especially at risk of theft. As such, video surveillance systems are increasingly relied upon to improve security for customers, employees and business owners alike.
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Source: Megan Durisin This summer, U.S. consumers can look forward to opening a cold beer, firing up the grill and throwing on the most expensive pork chop they have ever purchased.
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Source: S.P. Armstrong When is it time to change or update your restaurant menu? This is a question often asked by operators. Expenses to the restaurant change with each invoice received, yet the avenue of collecting revenue remains stagnant. One cannot change menu pricing each time there is a cost increase to the restaurant, yet it can’t be ignored.
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