December 2019

DECEMBER 2019

THE FOODSERVICE INDUSTRY AUTHORITY VOLUME 23 Appetizers Four industry trends to boost

Capturing more your restaurant business waste to reduce By Ben Gold concepts. Yet another issue is trying to climate impact 7 President/QuickBridge respond to operator demands for renovation. The need for upgrades is clear. Growing your restaurant business Building spaces with eye-catching Revenue means being ready for a shifting mar- traits is also key. A Forbes report detail- Management ket. Demand for restaurant services is ing an interview with industry expert Systems often dictated by the economic health Jason Clampet highlighted the growing launches metiRi of a region. When households have ex- move toward spaces designed for 8 tra income, they will eat out more often. Instagram users. Dining out is becom- The National Restaurant Association ing a shareable experience. And restau- Saltworks opens found that 2019 should see continued rants have a chance to capitalize on the all natural sales growth. However, restaurant own- trend through design choices aimed at ers can expect significant staffing chal- social media users. smoked salts lenges. They will also likely need to up- A financing program can enable you facilty 9 date their technology strategies to meet to handle remodeling demands. From consumer demand. small tweaks to complete overhauls, There is real potential on the hori- short-term loans give you flexibility Foodservice zon for restaurant owners. But there are now. So if you’re stuck waiting for a distribution also some areas where innovation is large-scale traditional business loan, plays vital role needed. Thinking about alternative ap- Ben Gold the trend may move on before you get in USA proaches to lending and financing can your money. 14 position your business for growth. 2. Menu Upgrades Here’s a look at four key trends that are making such funding tactics necessary. Farm-to-table offerings and interna- From small tweaks tionally-diverse menus are becoming Entrées 1. Remodeling the new normal. On top of that, retail Renovation is becoming a common to complete overhauls, sales of plant-based foods that directly Advertisers Directory...... 2 theme in the restaurant industry. short-term loans give replace animal products grew Appell Pie...... 2 Businesses are working to update their by 17% from August 2017 through spaces for digital-focused consumers. you flexibility now. August 2018. Calendar Events...... 10 This might mean weaving elements of Demand for alternative menu items fast-casual dining into your design. It Classified Ads...... and upgraded menus in general is a real 14 could also include using minimalist u See 4 TRENDS page 11 What’s Going On...... 3 Restaurant trends in 2020 More vegan cuisine, CBD infused dishes, and alternative milks

Put Your own right, but also as an ingredi- ent in cooking. Oat milk, almond milk, banana milk, rice milk, and others will show up more often in Business restaurants nationwide. Current orders for alternative milks are miniscule compared to milk from a cow, but Buyers Edge Platform reports that monthly orders are on Top! up 8.8% since January. CBD on the menu. The various health claims surrounding CBD are a popular topic for debate, but Advertise there’s no debating the popularity That’s according to John Davie, other vegan cuisine. Rather than find- of the cannabis-derived element. CEO of Buyers Edge Platform, a ing alternatives to meat, they’ll em- Chefs and mixologists are experi- In This Space foodservice supply chain, con- brace traditional international dishes menting with CBD and keeping a tracting, and purchasing technol- that have no meat, or other vegan se- close watch as laws take shape ogy company. lections like portobello mushroom around serving CBD-rich sauces, Here are Davie’s big restaurant steaks and grilled cauliflower. There are desserts, and beverages. CBD, and Every Month! trends to expect in 2020: some signs that’s already happening. THC-themed dinners have already Restaurants will embrace more For example, Buyers Edge Platform re- begun to sprout up across the historically vegan cuisine. The ports that nationwide, restaurant or- country and pioneering chefs will Impossible Burger and other meat ders for tempeh, an Indian version of continue to develop creative ways Call for info: alternatives got a lot of the head- tofu and common vegan dish ingredi- of integrating the compound into lines in 2019. And those offerings ent, were up 11% in 2019. various menus. The consumer will continue to grow. We believe Alternative milks will also grow in draw for CBD will continue to grow that restaurants will also look to add popularity. Both as a drink in their 561-620-8888 See 2020 TRENDS page 15 DECEMBER 2019 2 Manufactured intheUSA Serving all50stateswithendlesscoolingpossibilities Serving It streamlines workthat youmaybedoingmanuallyorondifferent systems. Clover Station goes beyond just accepting payments — it's a back office on your front counter. what matters most. control systemthatradically simplifiesyourbusiness operations, soyou’re free tofocuson yourlife.of That’s whyIwantedtointroduce youtoClover™Station —anext-generation themostrewarding,Running yourownbusiness canbeoneof andmostchallenging, parts Maximize Your Margins Automate Your Business— email [email protected] today. For more informationcall(954)635-5044or So youcandowhatloveandletCloverhandletherest. Call nowformoreinformation: prompt service andquality products. prompt service with andtimethroughvalue engineering youmoney Coolers willsave supporttosuityour need.technical andinstallation American Walk In equipmenttosuityourbrewery,proper sizedrefrigeration providing design, our experiencedteamofSpecialistscanansweryourquestionsregarding Walk-in doors, orabehindthebartypewithglasswindowsanddisplay Keg Coolers. Whether youneedacustomdesigned Keg/Tap Display them withspecializedassistanceindesigningtheir Walk-in and Warehouse workedwithhundredsofCraftBrewersproviding Over theyearswehave Craft Brewery Cooler Storage: to installation. helpyoudesigntheperfectwalk-infromconcept our experiencedstaff fastandinexpensive. willmakeinstallation Lock ceilingtechnology Let Coolers/Freezersintheindustry.highest qualitydisplay The uniqueCam equipment combinedwithourmodularconstructionmakes AWIC the Built withourleadingproductlineofglassdoorsandrefrigeration flexibilityinlength,offers any spacerequirement. depthandheighttofit American Walk InCoolerswithourmodulardesignedpanelconstruction highvolumebeverage ademandfor create Walk-ins andBeerCaves. sizescontinueto The constantadditionofnewproductsandpackage Display CoolersandFreezers withEndlessPossibilities: perimeter woodframing. for theneed eliminates incredibleflexuralstrengththat panels have totheinsulation. andpermanently skins arebondedfirmly High-density precision. checkedfor equipmentrigorously and roll-forming The metal withsteeldies formed consist ofinteriorandexteriormetalskinsprecisely conditions. allweather protectionagainst for membrane roofcap Panels addition ofpanels. Outdoor Walk-ins one-piece willincludeaheavy-duty fastandeasyfieldassembly,for andfutureexpansionwiththe relocation modularconstructiondesigned panelsareprefabricated Our insulated Cooler andFreezer Warehouses: 866-604-3151

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(261 Fifth Ave.) named La Forno Pizzeria Villa ALegna. now achictrendy Italian restaurant ing lotforthebank. The paintstore is TD Bank andtheGarfield isnow apark- hat repair shophave beenreplaced by a The furshop, thecoffeeroaster andthe paint store. held inthestore thatusedtohousethe Friday nightdinnerforourfamilywas nephew, Wesley inBrooklyn andthe of attendingthewedding ofmyoldest Why amItellingyou this? inatwobedroom apartment. brushes in thebackofrows ofpaintcansand Slepian Paint store whosefamilylived era. Just beyond the Garfield was the many adaywatchingthemovies ofthe the Garfield Theaterwhere we’d spend wanted tokeepmebusy. hejust with makingafurcoat,perhaps don’t remember what that had todo with ahammerandlongthinnails. I retail store nailingpeltsdown toaboard grandfathers “factory” inthebackof thought itwascool. nothing to dowiththis story, Ijust the dumbwaiter. The dumbwaiter has aboveapartment andbelow themon could sendacupofsugartothe building.) People inthebuilding and dishes, between the floorsof a things, especially foodfor carrying ment. (Dumbwaiter, asmallelevator and adumbwaiter- ineachapart walkupwithmarblesteps four story retail store. (Hausner Furs). grandfather, whowasafurrier, hadhis ment on1stSt andFifth Ave. where my were spentatmygrand-parents- apart Brooklyn, New York. Most Saturdays and spentmychildhoodmostlyin International Gourmet Products. Hudson Robinson . Franchise Consulting Company. Florida Restaurant Association . Enviromatic. Delray Foodservice. Card Payment Systems. Broward Nelson. BK Barrit. American Walk InCoolers. permission. Notpermission. responsible claimsorstatements. foradvertisers This issue’s contents, maynotbereproduced infullorpart, without Today’s Restaurant is published monthly by Today’s Restaurant News. and What‘s On? Going Call oremailformore infoonhow you cangetyour businessorproduct featured inToday’s Restaurant! GET INVOLVED! Index of Advertisers The street has changed of course. A fewweeks agoIhadthepleasure A fewdoorsawayfrom thestore was I wouldspendSaturdays inmy buildingwasaTheir apartment in a black and white era I was born P.O. Box 273264, Boca Raton, FL33427-3264 [email protected] u (561) 620-8888 u ...... Today’s Restaurant andfeatures forourmonthlyarticles acceptscontributions includingCalendar Events, New Openings ...... Fax (561) 620-8821 www.trnusa.com ...... Returning tomyroots Appell Pie Howard Appell ...... 2 &15 ...... 13 13 11 4 6 9 3 3 2

u ...... S A A C C A P Vinyl Repair Master. Value Capital Financing United Healthcare. Thunderbird. Sustainable Sippers™. Payrolls Plus. Restaurant Marketing Services. Oil Chef. one enjoyable great weekend. white era inthisfullcolorworld sible torecreating thatblackand tirely butIcameasclosepos- true saying of “You can’t goback” isen- idea of leavingthe leftovers. The old I indulgedmyselfandbemoanedthe ni, sausageandtheterrific red sauce. al pizzas with great cheese, peppero- andofcourseseverveal parmigiana balls, andrice chicken parmigiana salads,the table including assorted again. that experience “I’m home” Iwaitedmanyyears tohave the onlythingthatIcouldthinkofwas my head, my taste buds exploded and took abiteandmyeyes rolled backin dough covered by theirpizzasauce. I hostess came by with samples of pizza andpleasuretion, tomysurprise a withnoreservaour tableofthirteen - New York night. While we waitedfor onacold wallsfeltwarm brick original and sounds oftheopenkitchen and the customers waitingfortables. The sights The placewaspackedwithdinersand forward toreturning toabye goneera. entered La Iwaseagerlylooking Villa pleasures that came with it, so when I pizza onFifth Ave. andallthesensory

ales ublisher rt dvertising ssocia ircul ontributing Today’s Restaurant Publisher D Wesley ordered several dishesfor I remember eatingmyfirstsliceof M irector a te tion an E ...... ditor gers M M ...... E an an ditor ...... ger ger ...... Howard Mckinney William Lagusker ...... Terri Mckinney Howard Appell ...... JohnTschohl Eric Spencer Wesley Paul Jim Pollard ...... 16 8 4 6 9 5 7 7 - 3 DECEMBER 2019 - Broaster has been has been Broaster manufacturing high-quality a li- Fryers, Pressure - pro censed branded delicious foodsgram, and specialty foodservice equipment to industrythe over for years. Broaster 65 markets its products a responsive through u u u u which enables operators to to which enables operators Broaster Company has launched Company Broaster WHAT’S GOING ON page 6 See WHAT’S - pro Smokehouse County its Rock gram, serve quickly and conveniently freshly Wis.,-based Beloit, smoked barbecue. blog, Back of the House, delivering House, the of Back blog, timely industry updates about news, and its members andthe federation member chefs. by content produced is- recipes, trends, food on focus Topics students and foodsues affecting chefs, an industryfrom and in- perspective In on food and culture. depth features Chefs highlights inno- Are We addition, chefs within all types of food ser vative culinary workplacevice operations, topics and people who influence the food supply chain. President and CEO President u u u u Going On Going the renowned, Lexington-based the renowned, We Are Chefs is the Chefs is the Are We American Culinary Federation’s American Culinary Federation’s the houses It hub. content digital The National of digital version (NCR), the ACF's Culinary Review bi-monthly flagship magazine chefs and foodfor professional a digital pub- service Sizzle, pros; lication dedicated to enhancing learning andculinary students’ aboutbringing expert knowledge the food service industry to enthusiasts culinarians; and the ACF and future efficiently throughout the entire state of the entire efficiently throughout forVisit cohencommercial.com Florida. all details. Fazoli’s, Fazoli’s, brand known for serving up premium Italian Italian servingfor premium up known brand its will continue at a good value, recipes - devel franchise commitment to aggressive newaddition of three opment with the in Florida. restaurants today that the announced Howard Carl - develop company has executed an area Clift Matt with Franchisee ment agreement Cohen Commercial Commercial Cohen RESTAURANT TODAY’S Cohen Commercial Commercial Cohen South Dixie Highway. 3 Natives is 3 Natives Highway. Dixie South a healthy lifestyle café that takes foods and servestraditional convenient them in a healthy, manner. the tenant in this represented transaction. Com– Cohen and Inc., Realty, are LLC, Management, mercial es- real full-service commercial firm and manage- tate brokerage ment companies dedicated to fulfilling client needs quickly and Bryan S. Cohen, Christopher Haass, Christopher BryanHaass, S. Cohen, of CliftClem Holdings, LLC, to bring three Fazoli’s restaurants to the Orlando to the restaurants Fazoli’s to bring three LLC, of CliftClem Holdings, “I like with the first one scheduled to open in fall of 2020. and Clermont areas, - staying true provid and needs consumer around the to strategy and vision the - deliv favorites from Fazoli’s their of some order to guests for ways numerous ing Clift said.ery to carry out,” and Veronica Pollan of Cohen of Cohen Pollan Veronica and announced Inc., Realty, Commercial to lease a the signing of 3 Natives space located at 26021,640-square-foot What’s What’s Important new products, corporate news and industry news and corporate events new products, Important Bryan S. Cohen Bryan S. a casual fine-dining neigh- a casual fine-dining u u u u u u u u North Carolina Carolina North Big Citizen is an Atlanta based youngbased Atlanta an is Citizen Big

Georgia News Georgia and South Carolina and South Carolina know us Let — News and NC want you if SC News! creative company, currently operating currently company, creative and in the two successful restaurants, The of opening a new concept; process Lawrence, and cocktail bar, borhood restaurant Viet-Cajun casual, a funky, Ton, Bon midtown & cocktail bar in restaurant Wonderkid, opened just the and Atlanta, & restaurant a modern diner inspired bar frombar with a soft serve ice cream addition to brick . In The King of Pops also they are and mortar restaurants highly sought-after for creating known Bar like Miracle pop-up & events - in develop currently are “We Atlanta. ment of multiple culinary concepts in slated to open in Atlantadevelopment a with designs for creating next year, amazing culinary in cities likepresence Nashville, Austin, Los Angeles and next five in the more years.” DECEMBER 2019 4 rants are single-unitoperations, nated by franchises, 70%ofrestau- that therestaurant isdomi- industry small sliceofsuchabigmarket? sales in2019. projects $863 billionin the industry restaurants intheUnited States and Delray FoodserviceEquipment&Reconditioning And, although many people think And, althoughmanypeoplethink Who canblameyou forwantinga There are more than1million 561-202-9966 •www.delrayfoodservice.com 2800 2ndAvenue North•LakeWorth, Florida33461 for yournewrestaurant How togetacompetitive advantage If you’re thinkingaboutopeningarestaurant, you’d bejoiningahugeindustry Foodservice Delray • • • • • • WE OFFER… Equipment Professionals South Florida’s Restaurant&Foodservice HAS A to alarger facilitytoserveyoubetter!

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Today’s Restaurant Contributor Your Seating Needs Seating Your [email protected] 561.981.6200 Q Q Q Q SPECIALIZING IN: Repair Remodels New Builds Maintenance action. branding changemustcomefrom brand elementsare real important, your restaurant logoandothervisual meets theroad –notinamemo. While make itso. tomers whatyour brand iswillactually brand aregular monitoring process. and don’t assumptions. trust Make with your restaurant andyour brand up. service, iftheirordersery are messed customers willblameyou, notthedeliv- customer experience. Afterall,your service, besure they’re providing atop through. make planstodobetter–andfollow you canbestdeliver it. prospects, whattheywant,andhow assumptions aboutyour customersand brand inameaningfulway. tunity toimprove your restaurant and problem thatyou identifyisanoppor listening. say whentheydon’t think you’re easy waytohearwhatpeoplehave to tioned online. That gives you afree and tify you whenever your brand ismen- restaurant? · Set to no- Alerts up Google ceive from people whodineinyour the mostcommoncomplaintstheyre- huge difference. it’s thesmallthingsthatcanmakea thembetter.you candotoserve Often, on your brand’s pulse. restaurants. So, keepaconstantfinger brand fornew isespeciallyimportant how your brand isperceived. honestythatyou canreallybrutal see Self-Reflection Branding occurswhere therubber Don’t assumethattellingyour cus- 3. Branding isaction,too. Don’t waitforsomethingtogoawry u u u u u u And, creating a trustworthy, positive It’s onlythrough self-awareness and 2.

See ADVANTAGE page14 Curate a Better Brand Through If you’re working withadelivery Use thefeedbackyou receive to Question even your mostbasic Don’t sugarcoat anyfailing.Every Poll your employees –whatare Ask customersifthere’s anything

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from page3 - Technomic atwww.technomic.com. perceptions andvisitfrequency.” Visit for adailycoffee, bothvalue todrive such as$5permonth models, subscription withexperiment fast foodtofurther ume segments like high-traffic, high-vol- “Moving forward, lookfor sumer insightsat Technomic. Bret Yonke, managerofcon- andatmosphere,”service explains value equation—foodquality, price, expectations across allaspectsofthe their focusonmeeting,ifnotexceeding, evolve, operators willneedtorenew “As definitionsof value continueto increasing role inthevalue proposition. ty and service, in particular, playing an over thepasttwoyears, withfoodquali- say theirdefinitionof value haschanged ofconsumers that roughly one-quarter Consumer TrendReport Technomic’s 2019 Value &Pricing tor when deciding where to dine. sumers sayingit’s fac- important avery the pathtopurchase, with76%ofcon- and 8-lb. product. tubsofitsoriginal vice professionals alsoincludes4-lb. cheeses forfoodser all-natural cream Chevre’s fulllineof Chief Cheese. Belle Belle Chevre CEOand says TasiaMalakasis, for theircustomers," and tastieralternative seeking ahealthier size forthosevendors cheese with their freshly-baked bagels, whichprovidewaste forbakeries cream maximize convenience andeliminate Chevre’s handy1.5-oz. cupwill portion operators.Belle ucts forfoodservice its roster ofchevre cream cheeseprod- nient, 1.5-oz. packageto single-serve Value remains avitalcomponentin Belle Chevre hasaddedaconve- cream cheese’ inaportion sense toofferour ‘better breakfast items, itmade for bagelsandotherclassic ofcreampopularity cheese butter. "With thetremendous regular cream cheeseand to and healthyalternative theirpatrons ahip offering to distinguishthemselves by bars whichwillbedelighted while hotelswithbreakfast u u - also reveals combined with the velocity and combined withthevelocity and unique shapeoftheunit’s steamingcup rice, vegetables, seafoodandsoups. The easier and faster for users. easier andfasterforusers. touchscreen menu designed to makeit operating systemincludesarevamped Coca-Cola Freestyle 9100design.Anew Usability drove allelementsofthe experience, Coca-Cola Freestyle. quality, butalsoforthewayitcommu- been recognized visual foritsstriking owners. dispenser offersmore forrestaurant these products. gppro.comVisit on forallinformation average, 85percent renewable content. solutionthatcontains, on able cutlery strong anddurable sustainabledispos- SmartStock Compostable Cutlery, a market; andtheDixie Ultradelivery in therapidly growing takeoutand which meets the need for greater safety sipping your drivers Coke), delivery to-sealing beverage system(nomore Machine, Antunes, a family owned and operated able disposablecupsolution; withasustain- industry the foodservice post-consumer fiber, whichprovides made from 100 percent recycled Hot Cup, thefirstdisposablehotcup the See WHAT’S GOINGONpage10 The Coca-Cola Freestyle fountain The GPPRO Automated Sealing The Antunes Jet Steamer JS-1000: Georgia-Pacific Professional offers company specializinginthemanu- Dixie 100Percent Recycled Fiber facturing of foodservice equip- offoodservice facturing Coca-Cola Freestyle 9100has ment isnow itsJS- offering a fifazolirst-of-its-kind au- 1000 Jet Steamer. The Jet u u u Steamer usesbursts of trial design and user design and user trial nior director, indus- Damian Mycroft, se- nostalgia," explains calls "contemporary of designtheteam tury-long heritage a fresh takeonacen- ny’s brands through nicates thecompa- steam to quickly and steam toquicklyand eggs, oatmeal, eggs, oatmeal, foods, including wide range of of a small portions efficiently prepare

7 DECEMBER 2019

Payroll Tax Tax and Payroll WASTE page 12 See WASTE Payroll Payroll Professionals specialists Restaurant Labor Law Poster Compliance Cards Employee Pay Employee Self Service and Onboarding Customized Process Held Tips Tips Direct Minimum Tips The quick service restaurant with The quick service restaurant been have said restaurants Bailey kind to is first of its “This report + + + + + + result: more of what composters of what composters more result: what less of and (food scraps) love (materialscomposters hate like plastic that con- non-compostable taminates the compost). per serviceware all compostable food captured formedthey meaning — well with veryscraps most of their food lit- — as did the quicktle contamination durable using all service restaurant suggesting both of food serviceware, success- can be used these approaches for com- food scraps fully to capture posting, the study found. from to collect food scraps reluctant bins because of the customer-facing that it would be more perception and the packaging than food scraps, potential for contamination in both But and composting bins. recycling that composting the new study shows and can be done right in every sector, that do not offer cus- that restaurants tomers the chance to compost are opportunity to missing out on a real on food waste. cut down this can be done well demonstrate said. Bailey and is worth doing,” capable of establishments are “Food making very rates, high diversion toward them a key partner in moving our carbon reducing Waste, Zero We are a locally owned and are We business so you can operated with our owners directly deal CPA Jennings, Tom Mindy & We’ll anKeep Eye on Your Labor Costs!

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and KPIs at a glance. These deep trends, potentialrisks, opportunities along with peer benchmarking, to thesystem’s financialcondition, analytics, brands get instantaccess ly andtailored dashboards. standardizes thedataintouser-friend- button, andmetiRiaggregates and any accountingsource ataclickof monthfrom nearly statements every tion. Franchisees upload financial use, witheasysetupanddataintegra- tion franchisors andfranchisees can chise professionals. erations andby fran experienced - tion designedbothforfranchised op- metiRi. It isthe firstfinancialsolu- chise operations intheworldtobuild with ties to some of the largest fran- across theorganization.” and evaluating financialinformation tion foraggregating, benchmarking ed answer, withaneasy-to-use solu- transparency. metiRiistheautomat- chise brands needmore financial Even themostsophisticatedfran- “we uncovered a common challenge: tions,” saidRMS CEO John Oakes, of thousandsfranchised loca- locations in80+countries. being rolled outinmore than15,000 guages andcurrencies. It isalready brandsternational inmultiplelan- multi-unitandin- designed toserve first cloud-basedfinancialsolution the entire organization. and promote collaboration across dashboards insights deliver critical friendly, interactive reports and points inafranchised system.User- financialdata and verifies from all gathers, consolidates, standardizes cure, fast and easy SaaS application tiRi, anewfinancialsolution. These- than 40countries, has launchedme- over 100,000 restaurants in more salesandprofitabilitythat drive for solutionsing patented,data-driven Solutions, provid aglobalenterprise - Solutions launchesmetiRi Through interactive andpowerful As aresult, metiRidelivers asolu- consultantsRMS called onexpert “After analyzingdataforhundreds metiRi (Latin for “measure”) is the Tampa, FL-Revenue Management Franchisors andfranchisees benefit from powerful SaaS solution thatassesses globalfinancialhealth Revenue Management to achieve sustainablegrowth. among franchisors and franchisees cisions andenablecollaboration makecalculatedexpansionde- risk, sions, optimize profitability, mitigate faster, more financialdeci- informed insights empower brands to make cision sciencesmarket. leader intheretail andrestaurant de- its strategy to become the undisputed metiRi allows thecompanytogrow in and transparent data. The launchof from carefully collected,streamlined specifically theanalyticsthatcome nancial solutions. and investor solutions, and now fi- clude customer segmentation, growth It hasexpanded itssolutionstoin- optimization. menu design and price increase profits through data-driven years ago, helpingrestaurant brands strategiesand menuengineering 25 successful together.” ning forthebrand andfranchisees tobe plan- lish thefoundationforlong-term action and estab- to identify short-term fers thefinancialtransparency needed cessful thanthosewhodon’t. metiRiof- that know theirnumbersare more suc- than 100,000restaurant locationsglobally. processes ofrevenue managementusedinmore in more than40countries, withitspatented RMS works withmore than50major brands traffic andenhancingbrand value long-term. drive salesandprofitability whilemaintaining restaurant industry, alldesignedtohelpbrands totheous data-driven solutionsandservices RMS – revenuemanage.com - provides numer world tobuildmetiRi. Data is the core of all RMS’ work, developing pricing RMS started “It’s simple,” saidOakes. “Businesses About Revenue Management Solutions: the largestfranchise with ties to some of with tiestosomeof u expert consultants expert consultants operations inthe RMS called on RMS calledon

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information. lancercorp.com hasall pieces ofequipment. system for ancillary ascooling lines serve Additional chilledwater types atthesametime. ured todispensetwo types andcanbeconfig- choices. TwinPour dispensesallice accepts any style of ice and offers two simultaneously.to beserved Eachside and 266 flavors, allowing two customers TwinPour offerstwodispensepoints in thisdispenser. In a44”counterspace, Dispenser onds. Apex isbasedinMason, Ohio. their order and leave the store in sec- taining theirorder. Customers grab customers’ secured con- compartment input theirpick-upcode, openingthe fies customers. Customers skiptheline, the device, anappnoti- orders are placedinside max outproductivity. As ates behindthescenes in seconds, whileassoci- and pickuptheirorders customers skiptheline two-sided designthatlets They feature asmart, Order Pick-Up Solutions. customers wantwithApex self-serve itintothefast,funexperience can turn hotter thanever. Andnow anoperator order pick-upstation.Order pick-upis is theindustry’s firstheated,self-serve the available from Tortilla Masters Tabletop Corn Tortilla Machine isnow above. Visit products visittheirwebsite service ontheirfood- this andallinformation all saves spaceandmaintenance. For tank, nopressurizing pumpneeded.It demand withoutacarbonatortank.No nology chillsandcarbonateswateron MODwater machine. Patented tech- ever withits the smallestfootprint chilled, hot,alkaline, andsparkling in to dispensefourkindsofwater— ordering information. ordering information. eggs, andchili. antunes.comVisit forall when preparing itemssuchassoups, ingredients, savingoperators time faster cooktimes. The steamalsomixes the pitcher, allowing forsignificantly penetration throughout thefoodwithin bursts inaclosedpitcherforcomplete locity steamintocontrolled Jet Steamer injectshigh-ve- steaming:the of countertop items. 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Countless laptops and cell have public WiFi accessavailable to rants, bars, cafes and hotel eateries self-stabilizing tables. Using hydrau - when compared tosomeoftheother reduces thecostforconsumersby 50% of twopiecessteelandabolt,which the patentedpendulumbaseconsists With uncomplicatedtechnology, smart, andincreasedter experiences profits. the hospitalityindustry, leadingtobet- solves atopcomplaintofcustomersin bilizing, andhydraulic-free tablebase Austin, Texas.wobble-free,self-sta- The at theFast Casual Executive Summit in self-stabilizing restaurant tablebases cently showcased theirrevolutionary U.S. market, Tortilla Masters introduces Equipment. data. For alldetailsvisitfirewall.com. business financials and other sensitive them tostealcustomercredit cards, can’t infiltrate thesedevicesanduse store sohackers cafesandhoteleateries restaurants, bars, coffee shops, grocery connected devicesandthenetworks at called Firewalla that can protect WiFi network. 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from page6 - 11 DECEMBER 2019 - - - is a professional speaker, trainer, trainer, speaker, professional a is www.igpinc.net If you say you’ll do it—Do it! By do it—Do you say you’ll If

John Tschohl Tschohl John If you want to succeed, roll up want to succeed, roll you If Again… customer service doesn’t u and consultant. He is the President and founder of is the President He and consultant. custom in (the global leader Institute Quality Service er service) with operations in over 40 countries. John 40 countries. in over er service) with operations and speaking traveling is a self-made millionaire to is considered He than 50 times each year. more authorities on servicestrategy, be one of the foremost servicecustomer and thein empowerment success, is avail newsletter monthly strategic John’s world. on can also be reached He able online at no charge. and Twitter. LinkedIn Facebook, not delivering what you said you would you said deliveringnot you what could, can cost you said at the time you long-term organization business. your the right have to demand Customers in interested They aren't performance. con- We and excuses. our problems our "Is stantly need to ask ourselves cus- satisfied in performanceresulting what you tomers?" "Don't promise what you and deliver can't deliver, is a good guideline. promise" - of build and do the work sleeves your Don’t customer experience. ing your customers. to your become irrelevant - I suspect that in companies with com ser highly professional prehensive, to service adds more vice strategies, - than re their bottom-line results capital im- development, and search other strategy. or any provements, it pays — Tschohl John cost, - - Let us help you. 1.800.486.4717 And to that end, experience wins every time. 770.887.0807 — taking too much time totime taking too much — For almost 50 years, we’ve been the most stable, professional food broker in the southeast. We know you’re looking for results. food broker in the southeast. We — knowing — knowing your customer Know the experience — Personalize Speed Speed A 47-year-old’s resume A 47-year-old’s onlyshould have one section: Experience. Work

u u u Practices: your customer’s purchase and support purchase customer’s your historyproblems solve you help can Technology and identify opportunities. companies with the abil- has provided and servicesity to sell their products to the throughout people of millions world, but it is the human touch that the customer experience. improves And it is that experience that will build business. and drive your loyalty frus- to... customers can lead assist your The shorter the time customers. trated and satisfaction, the happi- to purchase er the customer. and per convenient customers love to their problems responses sonalized getting ge- they are If and questions. likely more neric information they are It ex-customers. to become frustrated iftakes seconds for a customer to tell - it does not take addi Frankly, care. you many firms Too tional time to be nice. this is customer service.believe has the right to expect cour Everyone of the job practices On you. tesy from an important partcourtesy of ev- are The eryone's to signal respect. role care. you the more give you more - - - - Today’s Restaurant Contributor Restaurant Today’s

u RESTAURANT TODAY’S John Tschohl John Tschohl You are in the customer service in are You technology to increase Use This is your employees. Value price business but to drive Use place to work. a great Be high-performanceAttract drives not money, Recognition, a values The marketplace

All my research shows that a firm shows All my research of principles a number are There Ben Gold is president of QuickBridge, a of QuickBridge, Ben Gold is president Making a technology change toMaking restaurants tech issues, Beyond u u u u u u u u Principles: This is a mindset and business. few firms Very switch. paradigm the service in they are realize business. speed and keep prices very low. for most firms a must for but rare service leaders. service.build it around of the market. the cream employees look for that settle for adequate, Don’t 1 out of 50 or 100 that excels. performance. service leader. experiences in a proactive and disci- experiences a proactive in They got rid of stupid plined way. helps keep bad It rules and practices. experiences getting out the door from assist in creating and helps employees a that will have approaches innovative impact on the customer profound experience. the cus- around that builds a brand their tomer experience will increase lose When you 100%. over by value tired got just you (maybe focus, your will lose the value of the focus), you have top executives just as fast. Most driv of - financial power the of idea no ing a service culture. in and preach: I believe and practices privately-held financial services firm provid financial services firm privately-held uting member of the Forbes Finance Council. Finance uting member of the Forbes ing "small business loans" and short-term capital funding solutions for small-toworking Based businesses nationwide. medium-sized two con has ranked QuickBridge on its growth, Growing 500 Fastest years on the Inc. secutive Benlead is a thought Companies list. American industry contrib and a in the financial tech. er 4. Equipment Upgrades Equipment 4. keep pace with the rest of the sectorkeep pace with the rest Windstream The always simple. isn’t for study found that lacking resources istechnology equipment upgrades fac- are the top challenge restaurants ing in dealing with digital demands. andmust also handle constant wear tear on kitchen equipment. As such, modernthey can benefit from solu- al- and use energy reduce that tions efficiency. operational greater for low Alternative loans for equipment financing can be key in facing these challenges. - - -

from page 1 page from

by over 100%. over by experience willexperience All my research my research All

shows that a firm shows

Approximately 38% of dining trips Approximately or staff, in technology, Investing u that builds a brand that builds a brand increase their value increase

Each year I interview Northeast I interviewEach year Northeast - This company has a set of practic The newsletter Quality Assurance Assurance The newsletter Quality around the customeraround 3. Service Expansion Service 3. ror required to make major changes required ror a working Consider can be expensive. capital loan that can offer flexible fi- menu your can tweak nancing so you without restaurant your and advance as much risk. issue to address. And the trial And and er issue to address. 4 trends somehow involve the use of a mobile the involve somehow Enterprise Windstream a device, opportunitiesstudy found. Digital people interact changing how are - This is giving restau with restaurants. an opportunity to change how rants and engage customers. they attract of guests pre-order 20% example, For entering a restaurant. food before tactics can play a new operational key part offer new in helping you fuel the so can And doing services. restaurant your of growing process short-term loans Small, business. make these kinds of changes much easier to address.

Delta Dental. They are the region’s region’s the are They Dental. Delta most trusted name in dental insur ance for companies of all sizes, indi- ance for companies of all sizes, New in Maine, and families viduals, adminis- Vermont, and Hampshire, than tering dental benefits for more President 920,000 people and is led by Raffio years, For 26 Raffio. Tom & CEO, servicecustomer pursued the has firms become bored Most strategy. with customer service after a few on to another strategy, move years, and share up the market and give dominance they had achieved. market es that helps them manage customer

Report states that only when a com- states that only Report what kind of ser exactly pany knows on delivers expect, customers its vice the of percent 100 expectations those at a price are that customers time, while still getting an ac- willing to pay, can the company ceptable return, in customer service. claim to excel in the excels Dental Delta Northwest an Experience enjoys and Customer They’ve annual profit. impressive years that customer service for known cost….it pays! doesn’t Paying attention to service to attention pays off Paying DECEMBER 2019 12 TRN WASTE MANAGEMENT VOCATIONAL TRAINING VIDEO SECURITY TRADE PUBLICATION SELF-ORDERING KIOSK SYSTEMS SALES TRAINING PUBLIC ADJUSTER PROMOTIONAL PRODUCTS POS &PAYMENT SYSTEMS PAYROLL NOTARY PUBLIC/WEDDING CEREMONIES MARKETING INSURANCE GENERAL CONTRACTOR DISH MACHINE LEASING BUSINESS BROKER ATTORNEY ACRYLIC FLOORING NETWORKING GROUP 800 694-6163 ext.300 Pack-A-Drum 561 288-6538 Ican 561 419-5998 CSI Video 561 620-8888 Today’s Restaurant News 561 926-0243 Grubbrr 954 295-9202 954 600-9881 LMR PublicAdjusters 561-308-1393 Creative Business Impressions 954 635-5044 CardPayment Services Inc 954 252-Time x102 PayrollsPlus 954 608-4415 Wedding Ceremony, Your Way www.nowinrestaurantmarketing.com 786-708-5558 Restaurant Marketing Services 561 584-0732 Rausch Insurance 954 663-4609 All FloridaRenovators, LLC 561 324-8392 Brilliant Supply 561 445-8198 Hudson Robinson 561 337-5858 561 517-1634 Res-Tek Servicing theRestaurant &Hospitality Industry We are lookingfor members inseveral categories [email protected] An Exclusive Group of Top Vendors inFlorida Restaurant owners can beconfident thatthey are buying from reputable companies inourgroup! For more info or to joinus: u u u u u u u u u u u u u u u u [email protected] [email protected]

[email protected] yourpromospecialist.espwebsite.com [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] u [email protected] [email protected]

u [email protected]

[email protected] u 561.620.8888 u

www.trnusa.com u u

u www.berniecronin.com www.payroll-plus.com www.packadrum.com u www.res-tek.net www.lmrpublicadjusters.com Tom JenningsCPA Terry Arke, Owner u [email protected] Joey Scot Hessel Anthony Bertone Peter Robinson Stephanie Risk Howard Appell Jon D. Rausch Michael Kerry Bernie Cronin Michael Bane Mark Wagner Joe Creegan TODAY’S RESTAURANT Kurt Lucien Evan Appell Ryan Giffin David Case Carl Case

industry andemployees."industry that value career growth amongsttheir withorganizations tinue partnering working workforce. It isourgoaltocon- ing careers thatmattertothishard- path for Virgil and the next step in creat- Association onServSuccess isanatural with theNational Restaurant CEO andFounder of Virgil. "Partnering — notjustjobs," saysRon Mitchell, through educationandbuildingcareers the pathtoa stronger workforce is to assistintheirprofessional growth. training opportunities andcertification Restaurant employees canidentify petitive theyare fortheiridealrole. plies totheircareer pathandhow com- sessment to see how their skillset ap- tools powered by Virgil to take aself-as- reers intherestaurant canuse industry those interested inadvancing theirca- today's jobseekers. strengthen andgrow thecareers of thatwillhelpon partnerships represents Virgil's continuedfocus employers. The launchofServSuccess source forrestaurant employees and ServSuccess —aneweducationalre- Association through thelaunchof ship withtheNational Restaurant solution, hasannouncedapartner Community Partner toBuild aStronger Restaurant the National Restaurant Association and contin Virgil represents Virgil's employers. The launchofServSuccess source forrestaurant employees and ServSuccess —aneweducationalre- Association through thelaunchof ship withtheNational Restaurant solution, hasannouncedapartner Virgil and NRA partner andNRApartner Virgil restaurant community Waste food establishmentsofall types little contamination. foodscrapssuccessfully divert with establishmentcan of foodservice are efforts the right made, kind every of wasteauditswasconducted. the 18locationsandasecondround collection bins andsignageat10of Improvements were thenmadetothe restaurants.shops andfull-service restaurants,quick-service coffee storerate cafeterias, grocery delis, 18 businessesthatincludedcorpo- front-of-house systems. food wasteiscollectedthrough packaging caninfluencehow much howlearn binset-up, signageand tions. The studywasdesignedto front- andback-of-houseopera- composting collections for both quired toprovide recycling and Colo., where allbusinessesare re - soils through composting.” emissions andbuildinghealthy "As acompany, Virgil believes that Through theServSuccess website, humancapital anAI-driven Virgil, humancapital anAI-driven Virgil, “The studydemonstrates“The that The studydemonstrated thatif Waste auditswere conductedat The study focusedon Boulder, to build a stronger to buildastronger

from page7 - - at www.servsuccess.com. tended path.More infoonServSuccess advance acareer ontheindividual'sin- on coursesandneedededucationto Virgil, andreceive recommendations a free skillsassessment,powered by the restaurant industry. Users can take ployee hopingtogrow theircareer in like-mindedorganization." — atruly with continuing ourpartnership Virgil restaurant industry, we lookforward to successful andlastingcareer inthe ue to assist workers inplanning for a Restaurant Association."Aswe contin- Senior Project Manager of the National restaurant workforce," saysDan Ray, championforemployeesis atrue inthe WeRRestaurants, Facebook and YouTube. visit Restaurant.org andtheyare onTwitter @ Food SafetyProfessionals). For more information, storessolutions forgrocery (National of Registry Institute); andlong-termprovider ofcertification program (American Hotel &LodgingEducational hospitality training andprofessional certification school program (theNRAEF's ProStart); first-class program (ServSafe); uniquecareer-building high the Leadingfoodsafetytraining andcertification Show,Association held each yearinChicago. Also largesttradetry's show, TheNational Restaurant advocate onitsbehalf. Theyoperate theindus We represent in theindustry Washington, D.C. and workforce ofmore than15.3 millionemployees. million restaurant outlets and a andfoodservice for therestaurant industry, whichcomprises1 istheleadingbusinessassociation Association Founded in1919, theNational Restaurant candidates andmore ofboth. job seekersandemployers want: betterjobs, better data intoinsightsthatdeliver theoutcomesthat AI-driven intelligenceengine, Virgil that converts and local marketplaces. Utilizing a proprietary, of jobseekers, employers, educationalproviders by collectingdataacross itsfar-reaching ecosystem to makebetteremployment decisions. Virgil begins individuals andorganizationstheinsightneeded formational humancapitalsolutionsthatgive www.ecocycle.org. of Zero Waste. For more informationvisit ment through theconceptsandpractices frontiers ofsustainableresource manage tify, explore, anddemonstrate theemerging clers. Theorganization’s mission istoiden types,” Bailey said. ties andfoodestablishmentsofall suite of best practices for communi- compare results andbuildabetter similarstudiessowe can perform and we encourage othercitiesto restaurant-composting. www.ecocycle.org/special To read thefullstudyonline, visit byported agrant from Eco-Products. ofEco-Cycle,Dale Ekart wassup- composting facilities.” able newsource offoodscraps for house collections “could beavalu- said,notingthatfront-of- port front-of-house collections,” the re- amounts of food scraps through rates andcapture significant highdiversioncan achieve very nation’s oldest andlargestnonprofit recy ServSuccess is available toanyem- "The National Restaurant Association About the National Restaurant Association: About Virgil: About Virgil: About Eco-Cycle: Eco-Cycle isoneofthe “This report “This isthefirstofitskind, The study, by written Bailey and Virgil designsanddelivers trans

reports/ - - -

- - 13 DECEMBER 2019 - -

is a restaurant coach and coach restaurant is a David Scott Peters With your budget you can also can you budget your With you help These two budgets will speaker who teaches restaurant operators how to how operators restaurant who teaches speaker Formula Prosperity Restaurant use his trademark THE as Known profits. increase and costs cut to no-BSa uses he industry, restaurant the in expert to owners restaurant style to teach and motivate real finally and businesses of their take control ize their full potential. Thousands of restaurants Thousands of restaurants their full potential. ize their busi used his formula to transform have Davidabout Peters, Scott more learn To nesses. online or his success, his formula for restaurant visit davidscottpeters.com. courses, money. Then you can put a plan in can put a Then you money. hit those you place to make sure targets. - cash to deplete that cov plan for extra and open- ers the loss during training budget will tell operating Your ing. can expect to turn when you the you corner and start making money. They are bank. the money from get of 1:1.25. for a ratio to be looking going $1 million to open the borrow you If should make $1.25 you restaurant, million for them to feel good about use That's not what I would loan. your to determine potential for suc- your If but it's what the bank will use. cess, or lower, primeyour cost is 55 percent way to running ll on your a we you’re no matter what restaurant, profitable to open. it costs you

way to running a costs you to open. no matter what it

If your prime cost If u you’re we ll on your you’re In this operations budget, you're you're budget, operations this In variable ex- your cost covers Prime and tells targets This builds your is 55 percent or lower, or lower, is 55 percent profitable restaurant, restaurant, profitable management team and categorizemanagement team they're If or salary. hourly them by of sales is percentage what hourly, their target? prime cost. aiming for a 55 percent (The prime formula cost is the grand total cost of goods sold,total of your - which includes both food cost and li quor or pour cost, and total labor cost.) budget, operations penses for your your also need to include but you rent/mort- such as fixed expenses, loan payment, paper supplies, gage, etc. linens, need to be to make you where you Today’s Restaurant Contributor Restaurant Today’s

u RESTAURANT TODAY’S Boca Raton Broker David Scott Peters Peters Scott David The second thing is to develop an The second thing is to develop also need to determine your You out your Break is your labor. Next Suite 8 • your restaurant? What's the price restaurant? your concept that it a fast-casual point? Is inexpensively can be built out pretty - restau higher-end a have you will or oak on the walls? that has real rant you are chairs and tables of kind What - quality or val High going to have? will play a area Your ue-engineered? buying a you Are as well. big role space? building or renting much This is how operating budget. and what will does it cost to operate sales What is your sales be like? your going you much food are mix, or how you Are alcohol? much how vs sell to a bar and you food, are 85 percent That an- food? only selling 50 percent budget. affects your swer it Break cost of goods sold target. beer, draft into food, bottle beer, down Each category will wine and liquor. cost of goods sold. target its own have full service, you're If position. by labor food run servers,- hosts, have you'll cooks, bar backs, bartenders, ners, List out all dishwashers. cooks, prep your positions including your

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Distributors President andCEOoftheInternational high-quality jobs,” saidMark S.Allen, cal andstateeconomiesproviding possible, tolo- whilealsocontributing restaurants toourfavorite makes trips industry distribution the foodservice live inthestateofDelaware. more than the number of people who more than 1 million jobs nationwide, dustry’s totalemployment impactis employs 131,000drivers. In fact,thein- operates 153,000totalvehicles and industry distribution the foodservice the size ofLouisiana’s totalstateGDP— sales at $280 billion in 2017—about try indus- distribution annual foodservice Association (IFDA). Distributors With report by the International Foodservice appetite fordiningout,according toa delivers thegoodstosustainAmerica’s local, stateandfederal economiesand significantlyto contributes footprint industry’stribution vast economic Advantage Use colorsin consistentwaysinyour holistic actionstoaffectreal change. a holisticviewofyour brand andmake brand atalllevels ofyour business. Take flect your brand identity. · Plan your customer’s tore experience - ees to talk/interact with customers, etc. dress code, how you wantyour employ you’ve made. For example, consider the thebrandingwill support choices faces. ers won’t leave with a smile on their work inyour restaurant, your custom- rants. If your employees aren’t happy to this isespeciallyapparent in restau- ployees love working forsomeoneand ers. Customers can quicklytellifem- (and live it)–neitherwillyour custom- brand. If your employees don’t buyit Foodservice distribution Foodservice distribution u Report is360-degree study of physical andeconomic Key studyfindingsshow thatan- “Americans love todineout,and McLean, VA - dis- The foodservice u u u

footprints of U.S. foodservice distribution industry impact ofmore than1millionjobs. economy, foratotalemployment 700,000 jobsinthenation’s anadditional people andsupport Employ aworkforce of350,000

And, attack any changes in your And, attackanychangesin your Create restaurant policiesthat employeeGet buy-in onyour plays vitalrole inU.S. economy &culture

from page4 - www.ifdaonline.org/ the world. For more informationvisit: http:// 50 states, ofColumbia, theDistrict andaround companies operate more than800facilitiesinall distributionindustry.foodservice IFDAmember premier trade organizationrepresenting the Distributors (IFDA):Association IFDAisthe sites, andthatwillsurely help. rant great reviews on Yelp andsimilar encourage peopletogive your restau- customers. Doingthesethingswillalso keeps your restaurant infront ofyour oping amulti-channelapproach that brand, curating your menu, and devel- customers andprospects. materials. Otherwise, you’ll confuse your andinyour advertising, marketing restaurant, onyour socialprofiles, in Foundry, Quickly Legal, andRespect. ed numerous otherstartups, includingStartup and businessvisionaries. Ross hasalsofound as oneofTechweek100’s leaders toptechnology Board forTechWeek,Advisory and washonored Founder Institute, isamemberoftheExecutive mentors entrepreneurs through TechStars and founded (in2007)andleadscrowdspring. Ross 13 year career as a successful trial attorney, Ross crowdSPRING andStartup Foundry. Following a u u u u u About theInternational Foodservice Ross Kimbarovsky isfounderandCEOat Be proactive aboutmanagingyour modeling. apply industry-leading economic multiple publicsources, and research,primary include produce thestudyby conducting IFDA engagedFTIConsulting to miles by 131,000drivers. thataretrucks 3.2billion driven 153,000 power units, trailers and Operate avehicular fleetof million casesperday. billion casesannually–nearly24 center locationsanddeliver 8.7 Operate 15,000distribution more than$550million. at contributions of charitable adding uptoanestimatedvalue and volunteer 368,000hours, and beverage products tocharity Donate 2.9millioncasesoffood than $331billion. total economicimpactofmore throughout theeconomy, fora al $51billionineconomicoutput anaddition- billion andsupports salesof$280 Generate industry - 15 DECEMBER 2019

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RESTAURANT TODAY’S 561.620.8888 Access Point Point Access South Florida. Tom Kelley and Kelley Tom restaurants and restaurants offers services for

Hospitality Group Group Hospitality u A former senior staff member and An increased reliance on on reliance An increased Davie also says concerns over concerns also says Davie over Platform helps Edge Buyers hotel operators across hotel operators from page 1 page from

member of the Board of Directors of the of Directors member of the Board Tom Association, Restaurant National hos- the throughout contacts has Kelley The industrypitality nationwide. consulting firm previously restaurant the move before in California operated has written ex- Kelley Florida. to South - restau on challenges faced by tensively in both local and hotel operators rant and national publications and has ap- can be Kelley Tom on CNN. peared website at www. at the firm’s reached accesspointgroup.com.

elsewhere. Which is why many are Which is why many are elsewhere. to outside consultants to resorting efficiencies other are see if there of (i.e. that can be taken advantage chicken pre-trimmed ordering than spend time and rather breasts money on a sous chef to trim whole chicken breasts) or purchasing tech-enabled group ganizations, price auditing, and price auditing, and ganizations, restau- The verification systems. industryrant has been historically to adopt new technology. slow and kiosks for ordering Right now, payment and mobile apps have we gotten a lot of the attention. But oppor is tremendous there believe tunity for technology to make a major impact on the operations of number A growing side as well. pur joining group are restaurants to- to pool chasing organizations power. gether their purchasing more wages and taxes will force to handle to get creative restaurants labor shortages and cost increases. locations restaurant 45,000 different pooling together money by save - pro and by power, their purchasing and expertisetechnology viding - that helps them run their opera profitably. tions more - - - industry. industry.

decent wage is a reliable help at a reliable in the restaurant in the restaurant

constant struggle

The fight for good, The fight for good, u Wages and taxes will continue to and taxes Wages Advertise in Today’s Restaurant call: call: Restaurant in Today’s Advertise Fort Lauderdale, FL — With de- With FL — Lauderdale, Fort team of of our entire behalf “On

be a concern. The fight for good, re- The fight for good, be a concern. liable help at a decent wage is a con- in- stant struggle in the restaurant image to it the negative Add dustry. that the industry has in light of the - and it gets hard movement, MeToo to find and keep good er and harder - leaving the restau are Workers help. lucrative industry rant more for and/or flexible industries like con- struction or the gig economy (Uber/ going are restaurants If Door Dash). they’re to pay higher wages, to have savings find to have to going

and, as adoption builds, we may be- may we builds, adoption as and, gin to see special CBD-themed cannabis-focused nights or even not only great concepts that deliver, anti-anxiety, food, but also CBD’s anti-inflammatory benefits to guests. restaurant 2020 trends cades of operational, culinary operational, of cades and industryexpertise, veter marketing - announces the reloca Kelley Tom an Point of Access Florida tion to South The firm provides Group. Hospitality servicesconsulting local to indepen- looking to owners dent restaurants, cur or expand open new restaurants with as works as well locations rent to on assessments operators current sharpen guest satisfaction leading to custom- costs and improved lowered er counts. I’m industry veterans, restaurant and Lauderdale call Fort thrilled to now Tom said our home base,” Florida South “We’ve and Founder. President Kelley, launch and been helping restaurants and look for 30 years succeed for over service to South providing to ward expertise Our ex- operators. Florida and manage- tends to hotel ownership outlet performance ment to improve and better menu revamps through guest experiences.”

moves to Ft. Lauderdale to Ft. moves Access Point Hospitality Hospitality Point Access DECEMBER 2019 16 TODAY’S RESTAURANT