Similar to mobile payment service Square, Breadcrumb runs its point of sale system (POS) with iOS apps. This keeps costs lower because businesses aren’t stuck buying pricy cash register equipment. At a restaurant, Breadcrumb can manage an entire patron’s order from the time they walk in the door to when they pay their check. Groupon alludes that it will integrate its services into the Breadcrumb POS system.
Fast Casual Executive Summit: October 21-23 in San Diego
May 29, 2012 by Leave a Comment
Join Hospitality executives at the fast casual summit this october in San Diego. This unique gathering will bring together a select group of top executives from the fast casual segment for two and a half days of networking and work group sessions designed to foster the exchange of ideas and innovations covering the industry’s top strategic issues. Fast casual executives will have the opportunity to further establish segment best practices through peer collaboration and executive education in a fun and relaxed environment.
Fast Casual Executive Summit, October 21-23 in San Diego, reserve your spot.
Free Webinar: Learn more about Mobile Payments: May 17th 2pm
May 9, 2012 by Leave a Comment
Join QSR and Seth Priebatsch, Chief Ninja, LevelUp Nick Holland, Senior Analyst, Yankee Group and Chris Mahl, Chief Revenue and Strategy Officer, LevelUp on Thursday, May 17 at 2:00pm for a mobile payments discussion between industry leaders.
You’ll learn: Who’s first. Many consumers already pay with their phones. What tech are they using, and which businesses are on board? What’s working. Some mobile payment solutions have already come and gone. Learn what differentiates the winners. Why you’ll be involved. Mobile payments represent a fundamental shift in the way we do business, and there are new value propositions for all players in the space. Learn where you fit into the picture.
What every Restaurateur and Retailer should know about Immigration: 10 Steps to Compliance
May 8, 2012 by Leave a Comment
Federal immigration officials are stepping up efforts to crack down on the hiring of illegal workers, but there are steps restaurant operators can take to protect themselves, employment attorney Daniel Ramirez told attendees at the NRA Show. A partner with the Houston-based law firm Monty & Ramirez LLP, Ramirez outlined the top ten strategies operators should be taking today.
In 2011, 624 employers were arrested for hiring undocumented workers, up from 433 the year before, he said. Since 2009, U.S. employers have paid out more than $76 million in financial sanctions.
A key issue is whether employers knowingly hired unauthorized workers. Ramirez said there is “actual knowledge,” when a worker tells the employer he or she is undocumented, and there’s “constructive knowledge,” when a reasonable person can figure out a worker isn’t in compliance.
10 Steps to protect your operation from immigration non-compliance
Quick Tips for Maximizing your Revenue Streams
April 25, 2012 by Leave a Comment
When opening a retail store or fast casual restaurant, we always hear from clients that right away they are going to wholesale, deliver and offer catering services out of their store. We love ambitious enterprises and want to see it happen, yet opening a retail store on its own is a very large undertaking and one that needs a lot of care and attention. Starting with a retail store, catering, wholesale and delivery are 4 different revenue streams with 4 with different associated costs. We recommend the following for getting your revenue streams in order and maximizing your future potential.
1) Open your retail store first. Understand your clients needs, get comfortable with the ordering, receiving, production and presentation of your products. Streamline your menu, stay true to who you are, you cannot be everything to everyone.
2) Dig deeper into the analysis of your current pricing model and your food costs. If you are in line and comfortable, you can then prepare for the additional revenue streams.
3) Start with catering or delivery next depending on your enterprise. Catering is a great way to produce a lot of the same product and charge in bulk. In addition, you can time your orders and prepare for the catered event in advance. Delivery is a way to add incremental revenue from individual guests that happens in real time.
4) Add Wholesale only if you feel that each account justifies the gross profit for the products sold. Remember, typically you are selling the same products for 50% off of retail prices.
5) For all of the above, prepare a simple budget accounting for the extra staff needed, packaging required and increase in food costs.
Lastly, if you plan to add these revenue streams to your business, please plan with your architect to allot for the extra space needed to produce, store (refrigeration, freezer, dry storage) and package. Starting with a retail store is a great way to get known and give a face to your business. Once you have received great press and reviews, you will get busy and approached by many for wholesale, delivery or catering. It is your business, your home and best to take some time to really prepare for the operations and processes before you say yes. Once your business has a good rhythm, let the floodgates open.
Happy Revenue… TaraPaige Group
Women Chefs & Restaurateurs NYC Event, May 8th, 2012: Entrepreneurs opening a Restaurant or Retail Store
April 24, 2012 by Leave a Comment
Thinking of opening your own fast casual restaurant, café or store? Join Women Chefs and Restaurateurs along with TaraPaige Group and other women experts for a panel about what you need to know before taking the leap and making your dreams come true. A panel of hospitality experts will provide insights that will set you up for success and answer your questions about what you need to know to start your own brick and mortar business. We will address the top concerns of many emerging businesses from writing the business plan and researching the market to finding the right space and negotiating favorable terms to getting legal advice to designing the space and building it out according to code and finally promoting it to the public.
Learn what it takes, how to prepare and when to make the jump from dreaming to executing.
Join Women Chefs and Restaurateurs on May 8th at the French Culinary Institute from 6pm-8pm
Chipotle’s Quest for Increased Throughput leads to an Increase in Sales
April 23, 2012 by Leave a Comment
We have all admired the Chipotle Model and how efficient the business runs. Many emerging businesses we work with look to the Chipotle model from a financial and operational perspective of what works so well in the fast casual restaurant segment. Although they have achieved such a great model, all models must continue to be looked at, analyzed and tweaked to ensure businesses are achieving the maximum levels they should be. Take a read on how Chipotle continues to enhance their business.
Chipotle Keeps doing it.. Increasing the throughput for greater sales
Small Business Expo, a Must for new Entrepreneurs, May 10th
April 21, 2012 by Leave a Comment
The small business expo is taking place on May 10th in NYC at Penn Plaza. Join many other business owners, participate in workshops and network within your industry and meet new colleagues outside of your industry.
NYC Small Business Expo at Penn Plaza, Midtown
David’s Teas Integrates Multiple IT systems for One Platform including scheduling, POS and inventory management
April 19, 2012 by Leave a Comment
While the company’s rapid growth is just what business owners want, it has also presented challenges — most notably within the IT systems. The inventory and sales systems were not connected, so the system might show an inventory balance, but not provide any value to it. The warehouse management system lacked the ability to track each store’s inventory to a specific location within the facility. And because the merchandising system lacked effective forecasting or replenishment tools, the buying function was handled via spreadsheets.
Management needed a way to assemble more accurate information in order to reduce stock-outs and increase inventory turns. Choquette and his colleagues began looking for a new system in early 2010, ultimately deciding on Microsoft Dynamics AX.
David’s Tea integrates multiple IT systems to create one platform
Fox News Small Business Spotlights Opening a Specialty Food Store or Restaurant
April 18, 2012 by Leave a Comment
One of the tricks to opening a successful specialty restaurant is finding a niche market. While serving dishes made entirely with organic, local and/or vegetarian ingredients isn’t anything new, it may still give you the edge you need to draw a steady stream of customers to your café or restaurant.
paigepapers.com 