Restaurant and More

Thanksgiving Dining Trends to Watch 🦃 This Thanksgiving, 42% of consumers plan to rely on restaurants, whether dining in or ordering takeout/delivery. Of those skipping home cooking: 37% will choose takeout or delivery—a rising trend. 75% prefer the ease of restaurant-prepped meals. 22% want a professionally cooked feast over DIY. Is your restaurant ready to capture this growing demand? #ThanksgivingDining #RestaurantTrends #TakeoutBoom #HolidayMeals

Thanksgiving Eve: Are You Ready for ‘Drinksgiving’? 🍸🦃 Thanksgiving Eve, or “Drinksgiving,” has earned its place as one of the busiest nights of the year for bars and restaurants. According to Toast data, transactions on this night were up 11% compared to a typical Wednesday last year. Even better? Average ticket sizes were 10% higher, and alcohol sales soared an incredible 70%! If your restaurant or bar is gearing up for the rush, here are a few quick tips: Feature Drink Specials: Craft cocktails or seasonal beers can draw in crowds. Streamline Service: Prep your bar staff and kitchen to handle higher volumes efficiently. Create a Festive Atmosphere: Add Thanksgiving-themed decor or music to set the mood. Thanksgiving Eve isn’t just busy—it’s an opportunity to make a big impact on your bottom line. How are you preparing for “Drinksgiving” this year? #ThanksgivingEve #Drinksgiving #RestaurantTips #BarRevenue #HolidaySeason

Table Turn Times: Boost Revenue Without Rushing Guests ⏱️ Fast table turns can increase revenue, but no one likes feeling hurried. Here’s how to strike the right balance: Streamline Service: Use technology like handheld devices to speed up order-taking and payments. Pre-Set Tables: Have silverware, menus, and water ready to go when guests are seated. Offer On-the-Go Desserts: Encourage guests to grab a treat for the road instead of lingering over coffee. Happy guests and efficient service go hand in hand. How do you manage table turn times in your restaurant? #TableTurnTips #CustomerExperience #RestaurantRevenue #EfficientDining

Why Cross-Training Your Staff is a Game-Changer for Restaurants 👩🍳👨🍳 A well-trained team can adapt to any situation. Cross-training empowers your staff to: Step in During Emergencies: A line cook who knows prep work can save the day when someone calls out. Learn the Big Picture: Team members appreciate how each role contributes to the restaurant’s success. Grow Skills: Cross-training opens the door for promotions and boosts morale. Investing in your team’s versatility is an investment in your restaurant’s success. Do you cross-train your staff? #TeamTraining #RestaurantSuccess #EmployeeDevelopment #KitchenEfficiency

The Untapped Potential of Seasonal Drinks ☕🍹 Seasonal beverages are more than just menu fillers—they’re high-margin items that keep guests excited. Some ideas to try: Winter Warmers: Think mulled wine, spiced cider, or a peppermint hot chocolate. Local Twist: Feature regional ingredients like maple syrup or cranberry in cocktails. DIY Options: Let guests customize their drinks with add-ons like whipped cream or flavored syrups. Seasonal drinks are a win-win: festive for guests, profitable for you. What’s your favorite holiday drink idea? #SeasonalMenu #DrinkSpecials #RestaurantMarketing #HolidayCheers

3 Ways to Maximize ROI on Your Kitchen Equipment 🛠️ Your equipment is a big investment. Here’s how to make it pay off in the long run: Routine Maintenance: A little upkeep goes a long way in extending the life of your appliances. Train Your Team: Proper use prevents breakdowns and keeps equipment running efficiently. Think Multi-Purpose: Use tools like combi ovens for baking, roasting, and steaming to maximize versatility. A well-maintained kitchen isn’t just efficient—it’s cost-effective. How do you keep your equipment in top shape? #KitchenEquipmentCare #RestaurantEfficiency #SmartInvestments #ChefTips

What’s One Thing You Wish You Knew Before Starting Your Restaurant? 🧐 Owning a restaurant is a labor of love—but it’s not without its surprises. If you could go back and tell your past self one thing, what would it be? Hire for attitude, train for skills. Keep your menu tight and focused. Never underestimate the power of good lighting. Share your wisdom in the comments—your advice might help someone just starting out! #RestaurantOwners #LessonsLearned #HospitalityTips #FoodBusinessWisdom

Holiday Events Can Transform Your Restaurant’s Bottom Line 🎉 Hosting special events during the holiday season can drive revenue and attract new guests. Some ideas to try: Private Dining Packages: Offer prix-fixe menus for corporate holiday parties. Themed Nights: Think “Ugly Sweater Dinner” or a festive cocktail competition. Gift Card Incentives: Promote gift cards with bonuses (e.g., “Buy $100, Get $20 Free”). Holiday cheer brings in crowds—and big profits. What’s your favorite holiday event idea? #HolidayDining #RestaurantPromotions #EventMarketing #FestiveSeason

The ‘Secret Sauce’ to Reducing Food Waste in Your Kitchen 🌍 Food waste isn’t just an environmental issue—it’s a financial one, too. Here are three ways to cut waste and boost your bottom line: Repurpose Ingredients: Use veggie scraps for stocks, or turn stale bread into croutons. Smarter Portion Control: Train staff to measure consistently and monitor plate waste trends. Track Inventory Closely: Keep a close eye on expiration dates to use products before they spoil. Every ingredient has potential when used creatively. What’s your go-to food waste hack? #FoodWasteReduction #Sustainability #RestaurantEfficiency #SaveMoneySaveEarth

John Chidsey, who guided Subway through the pandemic and then its sale to Roark Capital, is stepping down at the end of the year. The fast-food sandwich giant named Carrie Walsh, president of Subway in Europe, the Middle East and Africa, as interim CEO while a permanent replacement is found. Chidsey’s departure ends an active-yet-controversial five years at the helm of the sandwich chain. He joined the company in 2019, only the third CEO in the chain’s history. Yet he arrived after a one-year period in which the company had no named chief executive. John was Subway's first CEO outside of the founding family. Read the full release here: https://lnkd.in/eah5Bif2