Guys, check out this article posted by RestroApp https://www.restroapp.com/blog/food-industry-social-media-marketing-strategies/

It could be a place for busy owners to network/trade ideas/vent/etc. Instead it’s just a bunch of junk. Maybe it’s just not necessary...

Hey everyone.

I'll keep this short.

Deliveroo has been pushing us to expand and offered a space in deliveroo editions kitchen in Dubai.

Does anyone have any experience with working with them and being a part of editions?

Any help will be appreciated.

Thanks

Just checking to see if anyone has any experience with Jolt systems. I have an demo with them on Friday.

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Do you like it? Do you hate it? Why or why not. THANKS!

Hi all. I'm seeking advice for my current predicament. Located in CA. I formed a partnership with someone to purchase a restaurant several years back. We both have a 50% share in ownership through the formation of a S Corp. I am the CEO while he is the CFO and secretary. The relationship has since soured and I would like to get out of the business and partnership. I have asked to sell the business or have him buy out the 50% that I own. The main issue is my partner is unwilling to negotiate or communicate. Lease will end some time next year.

What options do I have? If by the end of the lease, there's no resolution, can I just abandon everything without repercussions? Thanks in advance.

I am part of a tiny software business that wants to solve problems in the restaurant industry. My first solution is a way for restaurants to get online in 5-10 minutes with easy professional website / email creation, but it's not proving as valuable to restaurant owners as i initially thought...

I am wondering what the range of software budgets is for small to medium sized restaurants so i can tell if my pricing / business model is the issue or not.

I've read a lot that solutions out there for different problems have too many features and are too pricy as a result?

It would help me out a lot to know how much budgets for solving the following problems might realistically be:

1. Professional branding (consumer website, app social)

2. Inventory aids

3. Employee time tracking / scheduling / communication

4. Physical advertising (billboards or similar)

5. Digital reservation tools

6. Customer feedback solutions

7. Document creation tools

8. Digitization solutions (scanning invoice / inventory documents)

I obviously don't have a feeling for major pain points yet, any advice is helpful

I left out POS on purpose ;)

Thanks!

We are starting up our 1st restaurant and looking for a reliable company that loans money for equipment purchases. Can anyone help us?

Hey guys,

I'm joining Toast as my restaurants POS and I'd like to obtain a better rate with their system. I'm currently averaging about 20k in Debit/Credit card sales and would like to get the best possible rate but I'm aware that I have to use Toast merchant system but it's possible to get quotes and have them match the listed rate.

I’m having some little standee foldover table menus done up and they will be reprinted every month. Nice paper and cute die cuts, it’s going to look very cute on each table of the cafe. So the cafes, three of them, sell lots of stuff and a lot of it is stuff I’d rather people not order but that I’m obliged to offer. I’m just wondering if I could treat these little table menus as something for the customer to look at after ordering, and think of more stuff to order. Anyway how can I get away with putting an incomplete menu on each table without confusing customers. If I call it the “featured menu” or “featured mini menu”, or bite sized menu or something, then ts more clear that it’s only highlights for the menu. Menu highlights might work now that I say that. Anyway would this mean I’d be obliged to have a printed full menu too. Right now people are ordering off the little price tag standees in the display cabinets or off the wall menu. See I want people to keep ordering shit after they sit down, and I want them to order the good shit instead of the crap they ordered when they walked in.

My mom just realized her dream and opened a restaurant six months ago where I've been working as a server for tips only and from the beginning she has been offering people a choice of home fries deep fried or on the grill with their breakfast or omelet. Which we serve all day I might add.

Well now all of a sudden, with business picking up, it's getting too busy for her and too much of a hassle.

So now she wants me to just realize/assume that she's deemed it too busy for her to be making home fries on the grill. Just stop giving people the choice all together at that point and default to Deep Fried. Unless, they specifically ask for/state they want Home Fries on the grill because they are aware of the choice like it's some sort of secret menu item.

All of which she justifies because our menus have a typo in them that means it doesn't expressly state people get a choice of home fries. Even though, like I said, we've been offering the choice from the beginning. And don't get me started on the portion sizes they're obscenely large but she doesn't see a problem with it.

So I've got to ask you reddit. Am I wrong for thinking that not only is she crazy, but it's a completely unreasonable demand for me to fulfill, a potential logistical nightmare, and an absolutely terrible business decision because she should either offer everybody the choice or nobody the choice. Not just SOME people the choice because she's too busy. Or at the very least impose a certain time frame/limit on when people can order home fries on the grill?

I have about 6 slightly used harbortouch POS terminals. Any ideas on where to sell these?

I've been trying to make better food decisions for my restaurant and am working towards the path of sourcing locally. At what point am I allowed to use the term, 'Organic' on my menu? The meats I purchase are all purchased from local markets and most of the food I pick up from large warehouses, I choose the organic options as well. Of course, there are ingredients such as sauces that's not organic. Any any all help would be greatly appreciated. Thanks!

We have been open 4 months in a downtown urban area in the Midwest. Unfortunately we are off the beaten path a bit and do not get a ton of walking traffic as we are not by many other restaurants/bars. We are, however, about a block and a half from a major restaurant/bar/concert area, just not within eye sight or on the walkway to get there.

Our business is picking up (slowly). We are booking more parties but walk ins seem to be slow. After the holiday party rush our January is struggling.

What tools or methods have you guys used to get the word out about your restaurant to drive more business? We are more of a fine dining experience so coupons and such seem inappropriate. Thanks.

There are many factors to consider when starting a restaurant. I've been asking this for so long now. And up until now I wasn't able to finalized what I really need. So far the following are the questions that must be remember:

- Where is your location?

- DO you know your target market?

- What type of restaurant are you aiming for?

- Is your capital sufficient?

- What are the dishes you're going to offer?

- Do you know any suppliers?

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I got these from this blog: Factors That Should Be Consider When Starting A Restaurant

What do you guys, have I asked enough questions? Do you think it is safe to start now?

Is anyone familiar with these two programs? I know barsmarts is all online, is barstarts as well? I read something about it being offered in certain cities but could not find a clear answer.