Creative Ways to Deliver the Restaurant Check

Creative Ways to Deliver the Restaurant Check

by | Jul 18, 2016 | IndiNews

Usually, one of the least enjoyable parts of going out to eat is paying the bill. With all of the creative ways you work to “wow” your customers, from signage to social media to redesigned spaces, what are you doing to impress guests at the close of their meal? The Restaurant Hospitality magazine talked to a few operators who are thinking outside of the traditional check presenter.

Geraldine’s, on the fourth floor of the Hotel Van Zandt, in Austin, TX, delivers its checks inside vintage books that highlight Texas history and Austin Music. Geraldine’s Director of Food & Beverage, Tobias Peach, says, “Guests love it and often comment on the books being a charming surprise at the end of their meal.”

The notebooks started as just a fun and easy presenter, but soon guests were writing mini reviews, notes to servers and chefs, and it just kind of took off.

At Honey Salt in Las Vegas, owner and founder Elizabeth Blau says that when Honey Salt first opened, they were looking for new ways to connect with friends and guests and chose notebooks as check presenters.

“The notebooks started as just a fun and easy presenter, but soon guests were writing mini reviews, notes to servers and chefs, and it just kind of took off,” says Blau. “We have a whole cabinet of them in the office, and sometimes it’s great to flip through and be able to relive the stories of the restaurant. I much prefer them to reading Yelp reviews.”

Digital bill folder made our table servers more efficient, and as a result, we’re able to turn tables more quickly.

Emory’s on Silver Lake in Everett, WA, uses a digital bill folder to cleverly disguise a high-tech RAIL payment terminal inside the otherwise normal looking check presenter. G.M. Robert Frost says the main reason they made the switch was for customer card security.

“We didn’t want to be the restaurant that had a customer’s card information breached,” he says. “The system has helped us from both a labor standpoint and from an efficiency standpoint. It’s made our table servers more efficient, and as a result, we’re able to turn tables more quickly.”

The ones who go on Yelp are either angry or love it; in Saylii we see many happy or neutral customers.

Several restaurants in San Francisco are testing a new app called Saylii, which asks customers to share their experience via writing, voice recording or video at the time of check payment, according to Saylii CEO Esther Kuperman.

“We’re seeing that the restaurants are getting reviews from people who generally never post reviews,” says Kuperman. “Usually, the ones who go on Yelp are either angry or love it; here we see many happy or neutral customers.”

More check delivery ideas

  • Utilize branded wooden clipboards and attach postcards showcasing local artists or upcoming events at the restaurant.
  • Use an item that represents your brand, such as a miniature pizza paddle, a mason jar, or a coffee cup to deliver the check.
  • Attach the check to a personalized photo album that highlights the buildout—or history—of your restaurant.

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How to Create a Unique Restaurant Concept

How to Create a Unique Restaurant Concept

by | Jul 15, 2016 | Business Toolkit, Management

A good concept is vital for marketing a new restaurant. Given that there are over a million restaurants in the United States alone, it may seem impossible to find a unique, appealing new niche. The fact is, with enough creativity and passion, you can come up with a restaurant concept that is fresh and exciting. Whether you are in the brainstorming stage of your new business, or you are in the process of re-branding your current restaurant, follow these tips to create a winning restaurant concept.

Be a visionary

The first step in creating a unique concept is thorough brainstorming. Use open-ended questions that allow you to ponder ideas without restrictions. Take note of all the crazy and random thoughts that come to mind. Let yourself have fun with it. Once you have a long list of ideas, you are ready to mix and match them.

Create a scrapbook of notes and images. When you see an appealing design or art concept, take a picture and save it on your phone. As you go through the day, ideas will pop into your head. Whenever this happens, jot it down on paper or in a note app on your phone. At the end of the day, gather everything together into a folder and use it to fuel your next brainstorming session.

When you see an appealing design or art concept, take a picture and save it on your phone.

As you consider ideas, they will spawn other, even more interesting ones. After enough brainstorming, you will be able to pick out some shining nuggets and discard most of the lackluster ideas. Once you have a few great ideas, you are ready to put more practical thinking to work in order to narrow them down based on how unique and inspiring they are, along with their viability from a business and marketing perspective.

Also, be patient. Great ideas don’t happen overnight. Do research. Study the market and examine the trends. Take long walks and let your imagination wander. If that eureka moment doesn’t happen, take a night or two to sleep on it and you will have a fresh perspective and new ideas the next day.

Draw inspiration from others

Isaac Newton, the inventor of calculus and physics, famously said: “If I’ve seen further (than others) it was only by standing on the shoulders of giants.” This idea holds true for great restaurateurs as much as for scientists.

If I’ve seen further, it was only by standing on the shoulders of giants – Isaac Newton

The greatest ideas have been inspired by the genius of others. If your solitary brainstorming session doesn’t yield a true gem, why not look toward some of the most intriguing concepts that are out there and put your own personal twist on it? Also, a lot of the most successful restaurants took old ideas and just improved upon them.

Mix and match ideas

Think about all the most memorable experiences you’ve had in restaurants you’ve visited. One may have had delightfully eccentric menu items, and another may have had a fun and unique design concept. Maybe you had great service that felt genuine and down-to-earth while still exuding professionalism. Take all the best experiences you’ve had and combine them into one “dream team” concept for a winning restaurant.

Take all the best experiences you’ve had and combine them into one “dream team” concept for a winning restaurant.

On the other hand, you may have been to a place that was excellent, except for one blaring flaw. This means the market is in need of someone (you) to come along and do it right.kkl

Create a fantasy league of extraordinary chefs

When developing a great unique menu, imagine you could gather together all the world-renowned chefs you’ve admired over the years. Research and learn more about these icons.

You may be surprised at the ingenious ideas you come up with.

Think about what menu they might devise if they collaborated with each other, or what new fusion of world cuisines they might invent. You may be surprised at the ingenious ideas you come up with by doing an exercise like this, and it is bound to be fun as well.

Some important things to consider when making a final choice are: Would you be thrilled to dine at this restaurant? Is there a restaurant that you wish there were more of? Also, even if your concept is not completely new, if you are inspired by the idea it will have your individual flair that can’t be reproduced anywhere else. If you are passionate about your idea, the energy will be passed on to your staff and the customers will know they are in an exceptional restaurant.

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Jobs in the Food Industry You’ve Never Heard Of

Jobs in the Food Industry You’ve Never Heard Of

by | Jul 13, 2016 | IndiNews

The food industry has its standard cornerstone jobs — chef, waiter, baker, bartender and so on. You’ll see no end of job listings of this nature, but the jobs we’re highlighting today are much more uncommon. Check out these unusual food industry positions to see if it might be time for a career change!

 Professional Egg Peeler

Egg peeling is a task that nearly every restaurant has to deal with, but it’s usually relegated to a harried and low-paid food prep worker as one of their many daily duties. However, If you work at a company that deals with packaged hard-boiled eggs, peeling eggs might just end up being all you do at work, all day long. Some examples of the larger companies that deal in thousands of packaged boiled eggs per day include Sauder’s Eggs, Michael Foods and Eggland’s Best.

The Egg Peeler doesn’t peel all these by hand, of course; they’re usually at the controls of an industrial machine that both boils and peels the eggs. Professional Egg Peelers take pride in their ability to do it the old-fashioned way when called upon, however, often competing to set world records for speed!

Food Stylist

Food styling is sort of like flower arranging, just with food. The stylist arranges and places food to make it look as appealing, fresh and delicious as possible. Why would they do this? Primarily, they’re prepping food for pictures or video to be used in advertisements or cookbooks.

The stylist needs to be a professional photographer, but they also need to be a power shopper and a chef.

The stylist needs to be a professional photographer, of course, but they also need to be a power shopper and a chef as they’re usually in charge of obtaining all the raw materials and preparing them for the shoot.

The most interesting thing about what the Food Stylist does is that for most food shoots, they don’t take shortcuts with inedible artificial materials. While their result looks unrealistically good, especially when it comes to fast food burgers, it’s almost always in a form that you could pick up and eat.

Culinary Trend Researcher

Also sometimes referred to as a “Trendologist”, these experts have to keep their finger on the pulse of every aspect of the food industry to determine what’s trending and popular in people’s kitchens and on menus.

The big restaurant chains and frozen meal companies usually employ at least a few Trendologists to help them decide when to change their menus up or add new items.

Nutritional supplement companies also sometimes use the services of a Trend Researcher to help them determine what ingredients they should add to products such as fat burners, or what new flavors they should roll out in their protein powder lines.

Forager

Certain upscale restaurants are committed to using only ingredients that grow naturally in the wild. That means that somebody has to go out in the wild to get them! Enter the Foragers, a group of mostly independent entrepreneurs who sometimes contract out with restaurants or individual chefs to supply them with the wild edibles they need for their kitchens.

Foragers contract out with restaurants or individual chefs to supply them with the wild edibles they need for their kitchens.

Foragers hit the woods, fields, and forests looking for things like wild mushrooms, patches of wild spinach and edible weeds. Of course, it’s critical for a forager to know what is edible and what is dangerous, and some states are now requiring people who sell foraged food commercially to be licensed and bonded.

Brand Rover

Many of the larger food brands employ a “Rover” as a sort of traveling brand ambassador. They hit festivals and conventions all around the country giving out free samples and chatting with people to get real first hand impressions about the food.

Candy giant Mars is one company known to employ Rovers for many of their individual brands. Naturally, the companies that hire Rovers deal in foods of the non-perishable variety.

Pet Food Taste Tester

Yes, this is an actual job and yes, humans put pet food in their mouths (when it’s safe to do so). It turns out that despite their sometimes disgusting eating habits, household pets like cats and dogs tend to have very similar food tastes as humans.

As with wine tasting, you’re not supposed to swallow, but you do have to chew the food thoroughly.

As with wine tasting, you’re not supposed to swallow, but you do have to chew the food thoroughly. Pet foods are required to use meats and other ingredients that are safe for human consumption, but there’s no requirement for them to smell pleasant, so this can be quite the challenging job!
 

Find jobs on Sirvo now! →

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11 Colorado Food Blogs You Should Read

11 Colorado Food Blogs You Should Read

by | Jul 11, 2016 | IndiNews

From high altitude baking to Southwestern recipes, to Denver’s and Boulder’s burgeoning food scene, there’s plenty of fodder for local food bloggers to cover. Here is DiningOut’s list of 11 Colorado food blogs to read! 

Oh, Ladycakes

11 Colorado Food Blogs You Should Follow

Blogger: Ashlae Warner

Homebase: Denver

History: I started Oh, Ladycakes in late-2011, as a way to chronicle my adventures in baking.

Specialty: Vegan baked goods (and other sweet confections) that don’t taste like they’re vegan. Basically, I could trick your meat-loving uncle (who thinks vegan is synonymous with the word gross) into eating one of my desserts. And he’d probably ask for seconds, too.

Favorite CO restaurant: It’s always changing, but I’m currently digging Mercantile Dining & Provisions. The space is stunning and the vegan plate (not officially on the menu) is always outta-this-world delicious.

Use Real Butter

11 Colorado Food blogs to FollowBlogger: Jennifer Yu

Homebase: I split my time between Nederland and Crested Butte.

History: I started the blog in 2004 to write down my thoughts after the untimely death of my only sister earlier that year. It eventually evolved into a personal blog full of photos and stories about my daily life including lots of food. In 2007, I stripped out the most personal content and went public with my food blog so I could participate in a fun and supportive group of food bloggers called The Daring Bakers (now The Daring Kitchen).

Specialty: My blog is about me—my life in the Colorado Rocky Mountains, my dog, outdoor adventures, places I like to eat, my cancer, some travels, some thoughts, some science, and lots of recipes with step-by-step photographs. There is plenty of photography because I’m a visual person. It’s part diary, part archive, and part a place to share things that I find beautiful, fascinating, or delicious. I don’t specialize in anything other than whatever is on my mind.

Favorite CO restaurant: That’s a tough one, because both Boulder and Crested Butte have great restaurant scenes and I know Denver does, too—although I don’t get to Denver often (I prefer to stay in the mountains).  I would have to go with Frasca in Boulder, because the food and wine are divine, and the service is beyond exceptional.

Climbing Grier Mountain

11 Food Colorado Blogs to FollowBlogger: Lauren Grier

Homebase: Denver (the Highlands)

History: I started Climbing Grier Mountain (CGM) in 2010 as a way to showcase all the wonderful experiences one can have while living in Colorado. The stories from CGM quickly morphed from just lifestyle to more food-focused when I got married, and figured it was time to learn how to cook a proper meal. I was working in the financial industry in 2010, and I lost my job due to the market crash. I figured the best way to pass the time between job interviews was to teach myself how to cook. If I could cook, I imagined that others could do the same.

Specialty: Curiosity.

Favorite CO restaurant: My favorite restaurant right now is Blue Pan Pizza. Their Detroit-style pizza is absolute perfection. Cheesy-topped dough with crispy edges—I’m hungry just thinking about it. I always order either the Parma Italia or Rocky Mountain.

Elana’s Pantry

11 Food Blogs to FollowBlogger: Elana Amsterdam

Homebase: Boulder

History: I was diagnosed with celiac disease in 1998. I tried a gluten-free diet and had mixed results so went on a grain-free, or paleo, diet in 2001. I started blogging to share my recipes as well as research on health issues in 2006 with others. Now, I have more than 800 recipes on my website and have written three cookbooks for Random House.

Specialty: My recipes are incredibly simple. I use very few ingredients and test my recipes more than a dozen times to make sure they really work for my readers. I get a lot of feedback thanking me for short ingredient lists and recipes that work.

Favorite CO restaurant: Larkspur in Vail. The food is incredible and they easily handle requests for special diets. Thomas Salamunovich is a genius.

Boulder Locavore

Toni-Dash-BoulderLocavore-Head-Shot-BoulderLocavore.com-76Blogger: Toni Dash

Homebase: Boulder

History: I did a personal experiment to see if I could source my protein and produce exclusively from within a 100-mile radius over a winter in Colorado. I succeeded and in the process discovered all sorts of new farmers, markets, and food artisans. People constantly asked for my resources so I decided to start a blog in September 2010.

Specialty: Exciting, approachable seasonal food and cocktail recipes with twists that are all gluten-free, most also with a gluten option (if not naturally gluten-free). I also share travel stories—often with a food focus.

Favorite CO restaurant: Very difficult to answer, but I’ve been smitten with The Kitchen since it originally opened in Boulder. I love their food quality, innovative recipes, focus on sustainable practices, and involvement with the larger food movement through projects like supporting school gardens. And I found my farm CSA through them!

Culinary Colorado

11 Food Blogs to FollowBlogger: Claire Walters

Homebase: Boulder

History: “Culinary Colorado,” my guidebook to Colorado restaurants, gourmet food stores, artisanal bakeries, cheeseries, cooking schools, wine specialists, food festivals, etc., did really well as soon as it came out of the bindery, but became outdated quickly. It proved too complicated/costly to create an immediate second edition only to face the same challenge again. When the publisher decided not to issue a second edition, I added a “Dining Diary” page to my website. Then when blogging appeared, I launched on October 10, 2006.

Specialty: I write about meals I’ve eaten and food I’ve cooked, trends, and news that intrigues me. My blog is Colorado-centric, but not Colorado exclusive, so I also celebrate Colorado chefs and restaurants that appear on “top” or “best” lists.

Favorite CO restaurant: I have no single favorite. That’s not a cop-out. It’s the truth. My favorite might be where my last delicious meal was–or one serving the food I’m in the mood for. One thing is that I do not go to chains–unless a restaurant is part of the [Frank] Bonanno empire, the Frasca [Food and Wine] family, the [Jen] Jasinski/[Beth] Gruitch collection, or similar.

Dough Eyed

11 food blogs to followBlogger: Nicole Espinosa

Homebase: Southeast Aurora

History: I’ve always baked with my mom as a child, and my grandma was an amazing baker and cook as well. I started the blog in 2009 when I lived in Boston for college–it was called Small Kitchen Big Head because I had maybe the smallest kitchen in America. I have also always been a writer and went to school for journalism. When I moved back to Colorado, I started to improve my baking skills. I’d be baking just as much whether I blogged about it or not, so blogging is just an excuse for me to keep on baking!

Specialty: Baking and sweets are really my passion. I’m also building up some high-altitude baking resources as I learn more, which I think are too sparsely available online today–it’s hard to find high altitude recipes that actually work! I have a high altitude section on my site that I’m building up.

Favorite CO restaurant: Right now, I’m obsessed with a small breakfast and lunch spot in Aurora called The French Press. They make graham cracker syrup to go with stuffed french toast and other sweets, and it’s incredible! They also have chorizo biscuits and gravy that are EVERYTHING.

Grace(full) Plate

11 food blogs to followBlogger: Grace Boyle

Homebase: I live in Longmont and work in Boulder.

History: I had been blogging since 2008 on my personal blog, while also working at my day job in the blogging/publisher industry, so it was part of my day-to-day already. I love uncovering hidden restaurants when traveling, cooking, providing tips on where to eat (I get so many: “Where should I bring my family when they’re in town” questions), and sharing my love of food and how it binds us as people, so it felt very aligned to start another blog on food. A trip to Taos, New Mexico inspired me to finally take the leap in October 2010 so I could share the incredible food I had there.

Specialty: I’m keenly aware of restaurant openings and food stories in Colorado, so as a naturally curious person, I keep readers up-to-date. As an Italian, I care deeply about food and feel strongly that no matter where you’re from or your beliefs, food is one of those few things that connects us. I like to think that insatiable passion comes through in my words as I showcase interesting and delectable stories about food in Colorado and beyond.

Favorite CO restaurant: I love Black Cat. Their menu is driven by their 130-acre farm just outside of Boulder, so the menu changes daily to truly reflect what’s seasonal and fresh. It’s not unusual to see Owner/Chef Eric Skokan at the Boulder Farmers’ Market with his Black Cat farm stand in the morning, then see him later that night in the kitchen at Black Cat, cooking and greeting customers in person.

Rocky Mountain Food Report

bryce-600x600Blogger: Bryce Crawford

Homebase: Colorado Springs

History: I was previously a reporter and restaurant critic for the weekly newspaper. After I quit and realized how much there still was to cover in the area, I started my site on September 1, 2015.

Specialty: We’re connected and plugged-in. We’re judging the events you attend and hanging with the people you want to know more about.

Favorite CO restaurant: My favorite restaurant is probably King’s Chef Diner. It’s a great greasy spoon with kicking green chile.

Saucy Dipper

11 food blogs to followBlogger: Sara Lancaster

Homebase: Denver (Denver Tech Center area)

History: I started in 2010 as a portfolio piece for my marketing agency (The Condiment Marketing Co.) and because I really do have a love for sauces and dips and felt food blogging would be a fun, creative outlet.

Specialty: Sauces and dips aren’t unique really, but to blog about only those two things is unusual as far as I know.

Favorite CO restaurant: I’ve got two little kids now, so I don’t make it out to try the restaurants I would like … at least not often. But my recent favorite is Los Chingones in the DTC. I think of their  Garden Guac often.

Creative Culinary

barbara-creative-culinaryBlogger: Barb Kiebel

Homebase: Denver

History: I learned HTML in 1995 when working in the Internet Division of a large cable company and decided to create my own recipe site to both categorize and easily share recipes with friends. I turned that site into an interactive blog in 2007 and became a full-time food and cocktail blogger in 2012.

Specialty: Though I feature more recipes for food than cocktails, I am most well known as a cocktail blogger since I started featuring cocktails five years ago in my weekly series called “FridayCocktails.”

Favorite CO restaurant: I love Ya Ya’s in the Denver Tech Center. While I have always enjoyed their food and ambience, they are my “Cheers” that that’s what makes them so special; everybody knows my name!

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How to Make Your Social Media Content Stand Out

How to Make Your Social Media Content Stand Out

by | Jul 8, 2016 | Management

If you run a hospitality business, marketing yourself is a large part of your success. To do that, you’ll need to be active on social media. With so much going on, it may be difficult to know just how to get started, but there are nuances that make each platform stand out–use the best practices for each platform in order to truly grow your business without extra effort, with these tips below:

Facebook

With the largest digital population of all social media sites, Facebook is where you will reach the largest segment of your customers and potential customers. Facebook also has the largest variety in terms of content you can post.

Facebook also has the largest variety in terms of content you can post.

Take advantage of the easy shareability the platform provides by posting an enjoyable mix of entertaining posts, from special event announcements to fun foodie facts and behind-the-scenes photos, and encourage your followers to share with their friends. With a small budget (starting at $5 a day), you can boost your posts, which will spread them to a much wider audience, outside your own internal network.

Facebook also allows you to source reviews and post them on a special tab. Since word of mouth is the best way to find new customers, don’t miss this chance; invite customers to review your business on Facebook as often as possible, including messaging on flyers, posters, your website, and more. Include these reviews on your website as well.

Twitter

Twitter is an of-the-moment platform. Followers see your posts in real time, so Twitter is the perfect place to react to customer comments and provide statements on relevant events as they happen. You’ll show that your business is up-to-speed, responsive, and attentive.

Make Twitter your forum for public service.

Make Twitter your forum for public service, and ensure that you respond to any customers’ mentions, tweets, or comments about your brand as soon as possible. By quickly reacting and offering commentary or assistance, you’ll be able to set your business up as a leader in the industry for client needs.

Instagram

Instagram is a highly popular platform that works best when the images do the talking for you. Use this platform to let your products shine! Showcase beautiful images of your business’s food, set-up, and fun employee moments as well, since followers love to see original and enjoyable behind-the-scenes snapshots and feel a connection.

Use Instagram to let your products shine!

Instagram is also a great place to source user-generated images, as people love to post their own material. Use this to your advantage by hosting contests on Instagram: invite followers to post an image of dining at the restaurant (or their favorite meal, or activity perhaps), then tagging your profile in order to win a free meal.

It’s an easy-to-enter and fun activity that will generate wonderful brand awareness to your followers’ followers, as well as a plethora of fan photos that you may be able to share and use, too.

Social Media Tools

By focusing on the aspects of each channel that will work best for your hospitality business, you can grow your brand without too much exertion. To make it even more seamless for your marketing team, consider using a social media scheduling tool or monitoring tool, where you keep an eye on all platforms at once.

To make it even more seamless for your marketing team, consider using a social media scheduling tool.

One of the best tools out there is Hootsuite, where you can schedule posts and track all of your activity at once. To watch multiple topics and conversations in real time on Twitter, you can also look into Tweetdeck, which will easily show you all topics, accounts, and conversations of interest in one simple layout.

Another option, if you’re looking to automate any posts from one channel to show directly on another, is IFTTT. If you’re looking into this, consider the relevance of each post for multiple channels to be sure you want to post that content widely.

With these platform-specific tips, you can begin to post and share to social media now, growing your business strategically – and enjoyably!

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