Impact of Min Wage Increase / NYCHA Survey & Results

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See here NYCHA Survey and Results on Minimum Wage Increase

Different Types Of Restaurant Menus

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“Menu is essential for all restaurants and it plays an important role in promoting the business. A menu not only provides information about the food articles available at the restaurant along with prices, but also tempt the customer to order the food. Menu should be attractive and informative as in not long but it should be able to provide the necessary information.

Different restaurants have different approaches on serving the food and fixing prices for each item. Similarly different restaurants follow different menu styles. Here we are going to talk about the most commonly used five different types of restaurant menus.

Static Menu

This is the most common type of menu which has been accepted widely. Different food items will be categorized into different groups and subgroups such as appetizers, entrees, salads, soups, desserts etc. This type of menu will be kept laminated for easy cleaning and will contain several pages. Most of the fast food restaurants use this type of menu.

A’la Carte Menu

When different food items are sold individually, this type of menu will be the best. For example, when you order a steak, it will not accompany salads and potatoes. You will have to order them separately. In such restaurants, the prices of each item should be shown individually.

Table d’hote Menu

In some restaurants where food items are sold as multi course meals. Here the choices will be less and the charges will be for the meal not for individual items. Customer will not have a choice to order individual items. In such restaurants “Table d’hote” type of menu will be the best choice. This is also known as “Prix Fixe Menu”.

Read more here.

Why Did NYC Lose 15 Kosher Restaurants In 2018?

Why Did NYC Lose 15 Kosher Restaurants In 2018? by the Forward

“Everyone knows opening a restaurant is a tricky business. Only 21% of restaurant start-ups survive past 15 years, the average restaurant lifetime is 4.5 years, and 17% of restaurants fail within their first year of business. In the kosher community, all of those percentages are a whole lot higher.

2018 was a particularly terrible year, with 15 kosher restaurants closing up shop. Veteran Manhattan kosher restaurants — midtown’s Cafe K, the Upper East Side’s Italian restaurant Va Bene, and Amsterdam Burger on the West Side — shuttered their doors this year. The gourmet kosher supermarket, Seasons, on the West Sider; Basta, an Israeli artisanal pizza spot in midtown east; Maoz, a vegetarian falafel chain throughout Manhattan — all closed.”

Read more here.

Key Ingredients For Successful Organizational Change

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As we approach the end of 2018, many of you are probably planning business transformations for the New Year. However, the loftier the goals, the more care needs to be given to the process in achieving them. All organizations today face the need for more frequent and ongoing change in order to maintain their competitive advantages and relevance in the the marketplace. But change is exceedingly difficult in today’s more complex business battlefield. In the Navy SEAL Teams, we operated in what we referred to as VUCA environments: volatile, uncertain, complex, ambiguous. Sounds just like modern business doesn’t it?

Five Key Ingredients

Successful change formulas involve (1) vision, (2) benefits, (3) sponsorship, (4) resources and (5) methodology. If any of these five ingredients are left out, the outcome won’t taste all that great. For example, if aligned vision is lacking confusion sets in quickly. The key word being aligned. If senior leaders have varying ideas of what success looks like, things get messy really fast. When the benefits aren’t clear (or not clearly communicated), ambivalence occurs. Without full sponsorship from leadership, resistance spreads. Without resources, frustration. Without a clear methodology and approach, procrastination becomes the norm.

Read more in Forbes article here.

The Biggest Surprises in NYC Dining in 2018

A dinner spread at Le Sia

“Serena Dai, editor of Eater NY: I suppose I shouldn’t be so surprised by this because the world is such a garbage fire, but it was interesting to see how quickly powerful people (and a lot of media) were to embrace the return of the Four Seasons Restaurant seemingly without any caveat. I guess I’m an optimist, which means I will always be a little bit surprised at how naive old-school power is. Did the 40 investors really think that Julian Niccolini’s past behavior wouldn’t impact perception of the restaurant among the new audience they were reportedly aiming to attract? Did they really think amazing food and a $30 million build-out could overcome years and years of baggage — now newly visible in the age of #MeToo — when nobody from the restaurant came out front to address the fact that the face of the restaurant is an admitted sexual assaulter? People can’t move forward without an apology, but here, there wasn’t even really that. Yes, it’s legendary; yes, it’s hugely influential. But we live in a different world now, and sometimes it is okay to pay our respects, and then lay a restaurant to rest.”

See more here.

Simple Tactics for Building a Solid Business Reputation

“According to new studies, one of the top ways you can go the extra mile for your customers is by personalizing their shopping experiences.

One report predicted that by 2020, the customer experience will be more important than price and product when it comes to setting your brand apart. And according to another source, this data is already starting to take effect. Forty-four percent of consumers said a personalized shopping experience would likely result in brand loyalty.

Going the extra mile for your customers by making sure their shopping experience is memorable isn’t just a recent trend, though. Treating customers as individuals has always been essential for business reputations. Who wants to talk to someone who is ushering them out the door? Some other ways you can show customers you care is by listening to complaints, rectifying problems, and establishing a loyalty program for small business.”

See more here.

Promoting Restaurant Technology Through Advertising

opening a coffee shop plan

“Most people use social media as a tool for keeping in touch with friends and family, so it makes sense that we wouldn’t want it cluttered with ads for a deal, but rather content that makes the companies we like seem more human, as if they’re just one of us. Restaurants are getting behind this is a big way and joining in on online celebrations for holidays, from Valentine’s Day to Teacher Appreciation Day, following along with major sporting events, or simply sharing memes relevant to their brand.

As technology continues to evolve the way restaurants operate, so too do the messages they communicate to customers via advertising. Whether it be new options for delivery, or an emerging media channel to connect with customers. Nothing happens in a vacuum—it all contributes to the greater ecosystem surrounding a business, requiring a true 360-degree omnichannel view.”

Read more here.