Many of the food items customers now covet also deliver solid margins for restaurant operators.
It's only natural for you to place a great deal of trust in your employees. "We're like one big family," is a refrain often heard in entrepreneurial ranks. That's as it should be -- but it's important to keep your guard up.
Consumers seek added value in their dining experiences beyond great food and atmosphere. High expectations on key service metrics are prevalent in every segment, from LSR to full service dining.
Beginning in January, the IRS will consider the automatic gratuities that restaurants charge on dinner checks as service charges. That means those automatic gratuities will be considered regular wages for servers - subject to payroll tax withholding - instead of tips, which servers typically report as income on their own.
The best way to start a new year is with fresh burger ideas, and there are a slew of them here. Several of our old favorites appear to have slept late and not announced their specials yet but that just means we can spotlight some first-time contributors that we hope will become regulars.
Cauliflower is the new kale, salt is the new pepper and doughnuts and burgers are going gangbusters. Food trend watchers are bidding adieu to sliders, those small sandwiches made of beef, chicken, pulled pork or fish, cupcakes are waning while quinoa, now that everyone has learned to pronounce it, has gone mainstream.
Predicting the year's coming trends in any industry is a challenge but is even more daunting when it comes to forecasting what's to come for restaurants.