From tips for setting your restaurant budget, to Danny Meyer's Super Bowl pop-up, here is Restaurant Buzz for the week of January 31, 2014.
Dustin Tyler, Vice President and Branch Manager at Hockenbergs food service supply and design in Des Moines, Iowa, shares his top five things to consider when setting your restaurant budget.
It's our goal to make Change as easy to use as possible. That's why we revamped our help and support site at help.change.io: To put useful information at the fingertips of anyone processing orders, installing equipment, or getting started with Change.
After our post last week about a new law that requires restaurants to record automatic gratuity as employee pay, we heard a range of feedback from restaurant leaders. Some shared their experiences with adapting to the new law. Others shared concerns they see moving forward. One thing is sure: the new law has people talking.
The focus of this new bar tending app is inventory "shrinkage." Defined by the Partender crew, shrinkage is anything from over-pouring and spillage, to breakage and theft. It causes 60-80% of bars to fail within three years, crippling owners one drink at a time.