A new trend may be quickly emerging in the restaurant industry: banned tipping. Some restaurants have implemented a no tipping policy which means big changes for everyone. Joe’s Crab Shack is one of the first major chains to eliminate tipping. They expect to see many positive changes within their team, but how will this affect everyone else?
With this policy in place, rather than walking away each night with tip earnings, servers will now receive an hourly wage in the form of a paycheck. This may protect some servers, but what about those servers who are accustomed to receiving more than their new hourly wage?
Menu prices will be higher with this policy in place, but will the quality of service remain the same? Now when you are making plans to dine out, you will have to consider whether or not you would like to support a company with a no tipping policy.
The cost of payroll will increase, but so will the profit margin for menu items. Will these two factors balance each other out, or leave businesses with negative revenue?
With this new policy becoming a trend, how do you think it will impact everyone from business owners to customers, and employees? As a business owner would you be willing to implement this policy in your restaurant? As a server, would you be willing to work for a company with a no tipping policy? As a customer would you be willing to dine at restaurants with this policy in place? There are still many questions centered on this debate, but Joe’s Crab Shack will soon be able to give us some answers.
Thanksgiving is 14 days away, and it’s time to start planning! With two weeks until the big day, the location and guest list should be organized. If not, don’t freak out because we have some tips to help make planning the other details a breeze.
- Tip #1: Determine how you will cook the turkey. If you have not yet purchased a roaster to cook your turkey, now is the time! You can order an 18 quart Hamilton Beach Roaster here. Using a roaster to cook your turkey will help to keep the oven open for sides and deserts.
- Tip #2: Finalize the menu. Now is the time to write down the full menu and make sure that everyone knows what to bring. Once this is done, you can create a shopping list and move to tip 3.
- Tip #3: Do some fall cleaning. Clean out your refrigerator or your whole kitchen. Start making room for groceries and side dishes so you will not have to worry about it the night before. Check to make sure you have all of the utensils, dishes, and paper products that you may need. If you find something that you need, add these items to your shopping list.
- Tip #4: Relax! You still have two weeks, and the shopping can wait until next week. You may be able to buy a few items if you want to get ahead of the game, but the perishables won’t make it that long.
If this seems like a lot, don’t be afraid to ask your family and friends for help. Remember, the holidays are supposed to be a relaxing time to spend with the ones you care about most.
The key to your loyalty program is delivering your customers relevant offers that create relationships. You want to keep your customers coming back to your restaurant and we want to help so here are 3 steps you need to take to get started:
1. Use your data. Start by determining what your bestselling food and drink items are. Leverage these in your loyalty program because you know customers love those items. Keep coming back to your data to determine if you have seasonal food favorites and continuously adjust loyalty promotions based on this data. You can also use your data to determine what your slowest days/time of day is. You should focus on driving business to your slowest times.
2. Test and learn. You may come up with many ideas on how to keep your customers coming back for more, and that’s great! Develop a schedule of when you are going to test each idea and for how long. Keep track of promotion redemption rates to determine what worked best.
3. Be creative. A loyalty program doesn’t have to be a stamp on a card every time they buy something. You want to be unique! You could create a program that makes them try your breakfast, lunch and dinner items. This encourages a customer to not only come in for lunch, but a nice dinner out as well. Don’t be afraid to think outside the box either. Consider partnering with a neighboring store to offer rewards with them, or create a tiered system to reward even the most loyal customers.
Remember, it’s all about testing and learning. If an idea doesn’t generate the sales you were hoping for, that’s ok. Track your results so you know what worked and what did not. Soon enough you will know exactly what keeps your customers coming back for more.