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Five Ways to Embrace Sustainable Packaging
February 28, 2014 by Leave a Comment
Guests have grown increasingly conscious of sustainable packaging at restaurants. Sustainable packaging reflects a brand’s philosophy, cant guests do not want to patron or have association with an enterprise that appears to not care about the environment, reports Fast Casual. Here are some ways restaurant operators can instill sustainable packaging:
1) Trace the sourcing of your packaging materials
Sustainable traceability has both environmental and ethical roots. Guests want the comfort of knowing that the packaging they’re using is from a legal, acceptable and sustainably managed source.
2) Source from neutral, non-profit organizations that conduct certification auditing
The following NGOs confirm whether sustainability certifications are being upheld:
- FSC: The Forestry Stewardship Council, considered the most stringent certification standard, was created by environmental and community leaders in the 1990s;
- PEFC: The Program for the Endorsement of Forestry Certification, the world’s largest forestry certification program, is an umbrella group working with national and large forestry certification programs to create a global certification program; and
- SFI: The Sustainable Forestry Initiative, a U.S. forestry certification program, is under the PEFC umbrella.
3) Consider renewable resources for packaging needs
Guests place an emphasis on whether products have been sourced from renewable resources that have been recycled or plantation-grown, for example.
4) Examine opportunities to employ reusable packaging
Guests appreciate that “greener” value in the containers that store their food, which is why reusable packaging for to-go products is essential. Consider implementing multi-use to-go containers that have several functions and can be used in many ways.
5) Take measures to reduce food waste
This includes composting leftovers, switching to packaging that promotes long-lasting freshness for food, and making the removal of all food from to-go containers simple for guests.
Chef Driven Market May Open in Union Square Park
February 21, 2014 by Leave a Comment
As of yesterday, the New York State Court of Appeals ended a six-year-long battle which would determine whether a “Chef Driven Market” could open in Union Square Pavilion; they ultimately acquiesced to allowing it. It’s probable that restaurateur Simon Oren will open his planned full-service establishment with 200 seats; however, the Parks Department has the final say in authorizing the proposed menus along with other operational logistics.
Pop-Up Stores Gain Popularity in Airports, Domestically and Internationally
February 20, 2014 by Leave a Comment
Pop-up shops in airports are gaining international recognition and success, reports USA Today. These small (yet fruitful) and transient retail enterprises have already made headlines in malls and upscale shopping streets; more recently pop-up shops have burst onto the airport scene in an impactful way.
“From a business standpoint, it’s a great idea,” said Ramon Lo, editorial director of Airport Revenue News. “Short-term leases can give vendors a chance to dip their toes into the airport arena and build awareness for street-side locations,” while allowing airports to vet new operators and, often, fill unused spaces, he said.
Pop-up restaurants have been a huge hit at Copenhagen Airport, where top Danish chefs served special tasting menus from an open kitchen. Every few months a different company creates a pop-up in the “Brand Box” in the airport’s main tax-free shop.
In October 2013, JetBlue hosted a three-day Farmers Market in T5 at JFK International Airport. “That was such a successful pop-up experience that we’re now looking at how we can integrate it more on a regular basis,” said JetBlue spokeswoman Tamara Young.
Hickory Farms tested the idea of a Holiday Market shop at Ronald Reagan Washington National Airport during the most recent holiday season.
It can often take some negotiation with airports to secure the space for pop-ups, “but airports are motivated and sometimes ask for these pop-ups because they of course share in the benefit of the sales,” explained Hudson Group spokeswoman Laura Samuels.
The Future of Restaurant Technology: Touchscreen Tables and Chef Cams in Dubai
February 18, 2014 by Leave a Comment
Eater reports that Ebony Interactive Restaurant in Dubai has installed tables that posses the dual-functionality of internet-surfing touchscreens. Guests have the ability to peruse the menu, including photos of the food, order, and watch their meal be prepared by means of a “Chef Cam.” This camera gives guests the opportunity to watch their meal be prepared in real time in the kitchen.
The owner tells the Khaleej Times that he wanted to combine “a unique dining experience” with the “latest technology,” choosing to open in Dubai because “it already considers itself a smart city.” He proceeds by describing the restaurant as having “excellent ambience.” Guests who choose to look up from their table may watch a digital image of a fish swimming in a tank on the interactive wall.
Ebony Interactive Restaurant takes dining technology innovation to another level. Not only can guests use their tablet tables to order, but they can also display table cloths, “send greeting cards to other tables,” order taxi rides home, and “view photos and share them with their companions on their individual seats on the table.”
Dominique Ansel Personally Distributes Roses to Patient Guests in Line Outside
February 14, 2014 by Leave a Comment
Dominique Ansel, creator of the legendary cronut, handed out red roses in honor of Valentine’s Day to all of the cronut-craving guests queuing outside in the freezing cold. Some may label this random act of kindness as self-promotion, however even if that is the case, it’s endearing nevertheless. Dominique Ansel proves he is not too cool to stand outside in uniform, sans puffer coat, before the crack of dawn to show thanks to his loyal patrons.
Five Common Myths That Lead to Tax Reporting Error
February 14, 2014 by Leave a Comment
Guest contributor Dana Zukofsky, Associate Director of accounting firm SS&G, provides clarity on tax procedures for restaurant operators. Zukofsky says, “At SS&G, we often receive questions or overhear comments from restaurant owners, operators, and CFOs about misconceptions in the industry.” Five common myths are outlined below:
1) Myth: “The money I spend eating at competitors’ restaurants is fully deductible because it is research.”
Truth: The cost of such “research” is considered a meal and entertainment expense by the IRS and is only 50 percent deductible for tax purposes.
2) Myth: “When I sell a holiday gift card with an incentive attached (e.g., customer pays $25 but receives a $30 gift card), I can expense the discount when the card is sold.
Truth: When such a gift card is sold, the discount expense can be immediately recorded on your books and records, but, for tax purposes, the discount is deductible in the tax year in which the card is redeemed.
3) Myth: “My tipped employees only need to report tips of 8 percent rather than the total amount of tips earned.”
Truth: The 8 percent rate used for analysis on Form 8027 (Employer’s Annual Information Return of Tip Income and Allocated Tips) is only used for tip allocation purposes. Using this rate does not mean that directly tipped employees must report 8 percent. Tipped employees should report the full amount of actual tips received.
4) Myth: “I can defer the revenue from a gift card sale until the gift card is redeemed.”
Truth: The IRS has three approved methods for recording taxable income from gift cards:
- Cash basis method: Income is recorded on the tax return in the year the gift card is sold.
- One-year deferral method: Income is recorded at the earlier of either the redemption of the gift card or one taxable year following the sale of the gift card.
- Two-year deferral method: Income is recorded at the earlier of either the redemption of the gift card or two taxable years following the sale of the gift card. (This method is only available if the gift card can only be sold and redeemed by the same taxable entity.)
5) Myth: “I have to use the current federal minimum wage of $7.25 for purposes of computing the FICA tip credit on my federal tax return.
Truth: Congress froze minimum wage at $5.15 per hour for the purpose of calculating the FICA tip credit. Take advantage of this in order to maximize eligible tips and the value of the credit. If you use $5.15 per hour in the calculation, a larger credit will result since fewer tips are needed to bring cash wages to $5.15 than to $7.25.
If you have questions about any of these issues or need help with a specific situation, email us at Restaurants@SSandG.com.
How Small Business Owners Can Overcome the Challenges of the Minimum Wage Hike
February 13, 2014 by Leave a Comment
Small business owners often feel a greater impact from the minimum wage hike than larger corporations. Dilemmas such as absorbing increased operational costs pose as serious obstacles to running a business smoothly. Fast Casual suggests six steps to alleviate the negative impact imposed by the minimum wage increase:
- Understand profit margins, projections and business requirements to ensure profitability
- Determine permanent hiring vs. contracting decisions for staffing needs
- Make good hiring decisions— mistakes can be costly since training/onboarding new employees is a considerable investment
- Invest in employees— turnover decreases productivity and increases business costs
- Be sure to employ time and cost saving tools to standardize back office tasks. Consider outsourcing to easy affordable services that allow you to focus on growing business not administrative functions
- Research competition and adjust price accordingly
Why You Should Put Your Employees First
February 13, 2014 by Leave a Comment
High school dropout turned restaurant mogul Cameron Mitchell, of Mitchell’s/Columbus Fish Market and Mitchell’s/Cameron’s Steakhouse (sold to Ruth’s Hospitality Group for $92 million), details his journey from the lazy cook in the kitchen to one of the hardest working restaurateurs, reports Fast Casual.
In his keynote speech at this year’s North American Pizza and Ice Cream Show in Columbus, Ohio, Mitchell outlines his priorities when he first started his own restaurant group back in 1992. He explained the importance of first highlighting the company culture and values. “There are two components to opening a successful restaurant,” Mitchell claims. “Number one is having a good strategy. I made a lot of mistakes, but I surrounded myself with smart people. Number two — the most important piece— is the company’s culture and values.” His core values are:
Two core values:
- The associates come first. Mitchell says, “The guest is not the most important to us. I know this isn’t our industry standard way of thinking, but I will tell you in my business we take care of our people. It’s a triangular effect. If we take care of our associates, they take care of our guests, and our guests will take care of our company,” Mitchell said, adding there are “programs and policies” in place to reinforce this value every day.
- The answer is always yes. Mitchell’s company’s training policy declares, “The answer is yes is the backbone of our company.” The story that inspired him to ingrain this value is the time is son ordered a milkshake and both the server and manager said “no.” In response, Mitchell ordered a chocolate milk and a la mode ice cream and requested they be blended together.
paigepapers.com 