If someone had warned you that running a restaurant would be a job in which you have to be a chef, a manager, an inventory specialist, an accountant, a janitor, a customer service rep, a marketer, and an HR director, would you still have done it? Of course you would, because every day you get to do exactly what you want to do. Well, almost exactly. Today, we’re going over something that you don’t like doing so much: hiring. In the past, we’ve talked about hiring the right bartender, but since I know you want to get back to your food as soon as possible, I have compiled a fast list of seven things you should do to make sure you hire the right hostess. Read more
Beat ‘Em or Join ‘Em: How Do You Deal with Market Upsets?
/in Beer, Industry Trends, Technology /by HilaryHow do you deal with market upsets? The restaurant industry is known for its ability to introduce new and innovative approaches to how food is served, consumed, and perceived by the public, but when something comes along that shakes up the industry as we know it, that’s what’s known as an “upset.” Upsets make it impossible for you to do your job the same way you always have—and today we’re talking about an upset in the food tech space that you never saw coming.
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The Newest Alcohol Finds for Your Fall Drink Menu
/in Beer, Cocktails, Industry Trends, Spirits /by HilaryDo you want to add something a little unexpected to your fall drinks menu? A recent article in the New York Times, “Culinary Trends in New York” described all the new, exciting innovations that I did not see coming in the predictions I made for 2014, and they sound delicious. Try adding these three alcohol trends to your drinks menu to spice up the season.
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Whiskey Trends – Irish Whiskey Sees Explosive Growth
/in Industry Trends, Spirits /by Josh SaundersThe beverage industry is an industry of trends and catching on to the latest whiskey trend is critical for pleasing customers and increasing beverage sales. Whiskey has been hot for the last couple years, including bourbons, flavored whiskeys and now Irish whiskeys. First there was the Fireball craze, with a younger generation replacing Vodka and other spirits with Fireball as their go-to shot. In just two years, Fireball whiskey increased sales by over 30x, to $60 million in 2013. Other producers released new brands and products in a wide range of flavors from cherry to honey. Bushmills became the first Irish distillery to jump onboard followed by Dewar’s in Scotland, not to mention the dozens of American products. If your restaurant or bar hasn’t started carrying Fireball and other flavored whiskeys, you’re losing money. Don’t miss the next big beverage trend, craft Irish Whiskeys.
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4 Mobile Payment Apps Restaurants Should Consider
/in Industry Trends, Technology /by HilaryHere at Uncorkd, we’re not just interested in digital wine menus (though we sincerely hope you’re interested in them), we’re also interested in all the other new and exciting technology that people in the hospitality industry are using to make their business run smoother. Today, we’ll be looking at restaurant tech your guests can use to pay you faster and easier—without having to wait all night for a check or change. Here are four mobile payment apps that you may want to check out.
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Increase Restaurant Wine Sales through Staff Incentives
/in Tips & Tricks, Wine /by HilaryUpselling, cross-selling, and other high-level sales techniques, when balanced on a strong wine knowledge foundation, form the backbone of your restaurant wine sales. This is good news, as it means that the power to increase sales rests only on your willingness to educate your staff. In addition, when you do motivate and educate your wait staff, they are likely to go to great lengths to assure your wine list’s sales success. Uncorkd has published many articles in the past that help you to teach your staff about wine, sake, scotch, beer, absinthe, and other alcohols; today’s post focuses on two strategies—a simple one and a complex one—that you can use to motivate your servers. Read more
Add It to Your Menu: Craft Distilleries
/in Spirits /by HilaryIf I told you that the hottest gin in international markets was made in America, you’d likely laugh at me… but I’d be telling the truth. Because you sell various spirits, you’ve probably already run across a lot of the new craft distilleries that are starting to spring up all across America. Like me, perhaps you’ve noticed these places but have largely dismissed them out of hand. “American distillery? Sounds like moonshine,” I’ve told myself when I’ve noticed small distilleries in the mountains or on the outskirts of small towns, “I’m sure this stuff has got to be terrible.” Apparently though, I’m completely wrong, and a New York Times article from this week, Raising a Glass to Upstart Distilleries explains exactly why. Here’s what you need to know about the newest, hottest international booze trend.
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7 Tips for Hiring a Great Host or Hostess
/in Tips & Tricks /by HilaryIf someone had warned you that running a restaurant would be a job in which you have to be a chef, a manager, an inventory specialist, an accountant, a janitor, a customer service rep, a marketer, and an HR director, would you still have done it? Of course you would, because every day you get to do exactly what you want to do. Well, almost exactly. Today, we’re going over something that you don’t like doing so much: hiring. In the past, we’ve talked about hiring the right bartender, but since I know you want to get back to your food as soon as possible, I have compiled a fast list of seven things you should do to make sure you hire the right hostess. Read more
4 Steps to Make More Money with Your On-Premise Catering
/in Tips & Tricks /by HilaryOnce upon a time, a long time ago, you thought your restaurant could make some extra money by starting up an on-premises catering side-business. The idea started up when you went to a country club or a hotel. You thought, “I could do this. I wouldn’t even have to pay for the extra overhead.” But then, when you tried it, you started losing money. And you kept losing money. Now you’re about ready to give up because you’re convinced that country clubs and hotels know some secret that you don’t. You know what? If those places had a secret in the first place, they certainly won’t anymore. This post talks about simple steps you can take to make your on-premises catering services challenge the country clubs and rake in the cash.
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10 Signs of Restaurant Customer Service Disaster
/in Dining Out, Tips & Tricks /by HilaryRunning a restaurant is hard work. You have to plan meals, stock inventory, maintain supplies and licensure, manage staffing issues, and, oh yeah, cook amazing food. With all this craziness going on every single day, it’s not surprising that your restaurant might be forgetting to do something, even something incredibly important. If you look around your restaurant and notice any of the following things happening, you’ll need to switch your focus. Fast. Here are ten signs that your customer service is a total disaster.
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Why You Need to Keep Your Restaurant Website Up to Date—and How to Do It
/in Technology, Tips & Tricks /by HilaryYou did your job. You heard everyone talking about why you need a restaurant website, so you went out and got one. You even got yourself an awesome gimmick so that you’d stand out on Google. Either you struggled over learning how to create the site yourself, or you hired someone else to create it for you. The good news is that now you can breathe easy. After all, you have an online presence already. You’ve checked that task off your list. Now you can return to what you really love: food.
Sorry to break it to you, but in today’s world, restaurants can’t just create a site and then rest on their laurels. They need to keep that restaurant website up to date. Here’s why. Read more