It’s the summer of 2018 and Seattle just became the first major American city to ban plastic straws. Environmental preservation is a common topic of conversation and it can be downright daunting. One of the major issues being tackled is how restaurants can reduce plastic in their operations. Here are a few simple things every restaurant can start doing today to reduce use of plastics and lighten the carbon footprint we’re currently making on our one and only Earth.
With so much competition, restaurants are always hunting for new ways to stay relevant and redefine themselves. You can’t rely on great food and atmosphere alone to keep seats full and staff slammed. One strategy to keep your restaurant humming is having a private dining program. These programs add another channel for cash flow, bring new customers to your restaurant, and will grow your restaurant’s reputation. So let’s dive into how to start and run a successful private dining program. Read more
It’s no secret that the restaurant industry is tough. It’s hard to get started and even harder to stick around long enough to accumulate a profit. According to a study done by Ohio State University, 60 percent of restaurants change ownership or close in the first year of business, and 80 percent fail within the first five years. But why is this the case? It’s true that failure is a common part of life in the restaurant industry, but it doesn’t have to be. Here’s a quick breakdown of four of the biggest dining faux-pas and how to avoid them.
At The County Bench Kitchen+Bar, the details are important. The appreciation of each ingredient — the produce grown by local farmers, fresh catches by coastal fishermen, or each element stirred in a cocktail — is what the restaurant calls The County Bench Way. Located in the heart of California’s lush wine country in Sonoma County, The County Bench’s beverage program celebrates their local wine producers while also offering guests a varied selection that draws inspiration from around the world.
We spoke with Chris John, the Wine Director at The County Bench to learn how he balances the abundance of amazing wine produced in Sonoma County with the appreciation he has for Old World wines predate the California wine boom. Read more
The allure of the restaurant industry is easy to understand. The money can be good and comes fast. The obligation is often minimal. And the job is built around encouraging indulgence from customers, and that penchant for indulgence often comes full circle once their shift ends. A restaurant can be a really fun place to work. I know I had a lot of fun bartending and serving, and met a lot of great people who are now close friends. But managing a restaurant is a completely different box of donuts. It can be a stressful, never-ending horror story. It’s not all doom and gloom when it comes to managing in the industry, but for a moment, let’s take a look at the dark side of running a restaurant. Read more
Every Friday Uncorkd compiles the top restaurant and beverage industry news and opinions that had us talking. Here are the must-read stories from November 5th – November 11th.
The craft beer market has exploded. Even toddlers and teetotalers are aware of this. This explosion has left a beer industry pock marked with craters and rumbling tremors have reshaped its landscape. But while the craft beer market is constantly being explored and its trends teased out, it is too often talked about as a single unit. But in fact, the beer market, like all alcohol markets, is actually split in two: on-premise and off-premise. As restaurant and bar operators look at beer trends, it’s important to note the distinctions between consumer interest trends in retail and liquor stores (off-premise) and restaurant and bars (on-premise). In an effort to add nuance to the zeitgeist, Uncorkd has analyzed it’s restaurant menu data and broken down millions of data points to see what trends have the best chance to increase sales and have impact in restaurants and bars. Read more
2015 saw restaurant employee turnover rate hit 72.1%. This marked a nearly 6% increase in turnover rate from 2014. This is a big problem for restaurants. A scary fact is that management turnover rate in restaurants also increased in 2015. Increased management turnover means that more restaurants are loosing their leadership. There are many ways to slow down management turnover at your restaurant. It starts with understanding the problems that cause restaurant managers to leave, and adjusting your business to eliminate these problems. Read more
Bad restaurant menus can hurt sales. They will leave your guests feeling confused, or even intimidated, by poor organization and unattractive item descriptions that don’t help sell. If your menu is unorganized or hard to understand, then you should change how you design and write your menus. A clear and well-written menu will sell itself, so you should put a lot of thought and care into the message your menu sends. You might loose customers otherwise. Here is a list of common menu flaws that kill sales, and examples of how to avoid them. Read more
Every Friday Uncorkd finds the most interesting restaurant and beverage industry news that had us talking. Here are must-read articles from June 11th – June 17th. Read more