TECH: How inamo Restaurant Has Embraced Interactive Dining
Imagine your guests sitting down and ordering their drinks right away. Or letting them watch their food being prepped from their seats in the dining room. Or simply be able to draw on the table and erase it in a blink of an eye. We’re not talking about tableside tablets. We’re talking about interactive tables that both entertain guests as well as inform operators. A deep, interactive dining experience that changes how guests experience their meals and how restaurants run their business.
DID YOU KNOWS…
Sports TV Roundup
In a bunch of sports TV news: CBS will continue to sublicense Big East basketball games from Fox through 2025, Disney explores acquiring the rights to NFL Sunday Ticket for ESPN+, and the NFL Network will cut fives shows amidst a $20 million budget reduction.
Fans an Afterthought in Euro Final Ticket Allocation
Even though the Wanda Metropolitano stadium in Madrid has a capacity of 68,000, Liverpool and Tottenham have only been allocated 16,613 tickets each for the Champions League final on June 1st. The situation is even worse for Arsenal and Chelsea fans. Arsenal have been informed by Uefa that they are receiving 6,000 tickets for the match while Chelsea are getting 5,801. That's despite the Olympic Stadium in Baku also boasting a substantial capacity of 68,700.
A report by the New York University Stern Center for Business and Human Rights analyzed the situation with a specific focus on Africa's fastest-growing economy - Ethiopia. In a rush to attract foreign investment, Ethiopia has promoted the lowest base wage in any garment-producing country - just $26 a month. Monthly wages are higher but still extremely low in Bangladesh and Myanmar at $95.
UP ON THE ROOF [Song]
Why it matters to you: Now might be the time to consider a roof top bar for your location.
Here’s a trend that we think every operator should try to get on top of -- rooftop bars. You don’t have to be in a big city like Atlanta, as Ponce City Market’s rooftop bar is, because everyone appreciates having a cocktail while on top of the world. However, it does pay to be proactive as you determine whether your facility can supports a roof top extension. This primer about developing an outdoor facility on your roof is a great place to start. The authors focuses on five key areas to consider when developing your new outdoor spot: Location, Ingress/Egress, Construction Costs, Design, and Operations & Safety.
Clearly the location refers to the actual view, but if you don’t have a view, just build walls; people will still enjoy being outside and we already know that outdoor seating is a solid guest magnet. The more serious concerns revolve around how people access your new outdoor bar and what it will cost to give them what they want? This is an expensive proposition which will likely require an elevator to be ADA compliant, not to mention security to ensure no one falls off your roof-deck. This may not be for every operator, but for those of you that can pull it off, you’re in for a pleasant boost in your sales and the image your restaurant projects in your community.
[Source: FSR Magazine]
RISK IS NO REWARD
Why it matters to you: You don’t need any more disruption than is necessary when an employee is injured at your restaurant
If you have any experience in our industry, then you’ve seen how disruptive a worker’s compensation claim can be for everyone involved. Clearly any employee injured at work is inconvenienced and your operation has to replace their hours to continue operating as normal. While it’s always best to be proactive in managing the risks in your restaurant, you can’t get it right every time. Which is why not repeating the worker’s compensation blunders that other operators have committed should be a consistent priority in your business management.
There are three key actions you need to consider if you want to avoid being the victim of a worker’s compensation disaster. Start by making sure you have the right coverage. It’s the law in most states that you have worker’s compensation insurance in place, but not all such as Texas, as an example. The real cost is low in terms of labor percentage as to be almost imperceptible, so don’t skip that crucial step. From there you need to accurately report your payroll, so you don’t over or under insure based on your cost of labor. Of course, properly training your team about risk and avoiding injury is the most effective insurance, but you can hope it will be 100% effective, if you want to protect your investment.
[Source: Modern Restaurant Management]