THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
Wired for Success
CRACKING THE CODE ON MILLENNIAL DINING The ultimate hack, unlock the minds of the next generation of diners to create a service experience that is about me, the customer and grow your bottom line.
Arizona Restaurant News is bridging the gap between restaurant executives who think in terms of raising revenue, detecting trends, optimizing ROI and minimizing costs, and the tech/IT person who thinks in terms of devices, integration, interfaces and access. The annual marketing issue goes 2.0 equipping you with the best insight on how technology can enhance your business – ultimately, getting you wired for success.
POWER HUNGRY CUSTOMERS One chef is leading the
charge, asking if restaurants should charge customers for recharging their cell phones.
DRAWING CUSTOMERS IN THROUGH DIGITAL DOORS From delivering targeted mobile offers as diners pass nearby restaurants to sending product-centric suggestions to chefs’ phones as they browse the aisles, see how micro- location marketing is bringing you closer to customers.
Explore this global hub of industry news and commentary on food, drink, design and more.
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
MOBILE PAYMENTS pitch the plastic
CLOUD ACCOUNTING financial co-pilot
4 8 What
SODA soda remix
NUMBERS mobile infographic
MESSAGE FROM CHAIRMAN
BIOTECH CROPS the future of food
TABLESIDE TAPS it’s ok to be self-serving
Ten Action Items in This Issue Read millennial minds Page 10 Look who’s talking Page 31 Recharge customers’ batteries Page 38 Invest in mobile payments Page 44 Talk politics Page 54 Call the shots Pages 66 Craft summer beverage sales Page 70 Unlock digital doors Page 74 Put up fences Page 82 Hold the phone Page 102
1 2 3 4 5 6 7
TECHNOLOGY FENG SHUI Sumo Maya
CRAFT BEER summer brews
how Learn from the best with this business know-how guide filled with ideas, tips and resources.
SOCIAL MEDIA burger theory
8 9 10
PRIVACY putting up fences
ENERGY fire up savings
E-MONITORING think outside the (energy) box
CONSUMER CONVERSATIONS social feed
MANAGEMENT MOBILIZED hold the phone
MUSIC LICENSES pay to play
WAITLISTS waitlist notifications, appified
MEET OUR MEMBERS Virtù Gio Osso
President & CEO Steve Chucri Membership, Vice-President Jana Shelton Editor Marketing & Events Tiffanie Hawkins Public Affairs & Communications Chianne Hewer Membership Representative Susan Smeriglio Membership Representative Debra Williams ProStart and Education Foundation Tracie Head Partnerships and Industry Programs Brynn Johnson Magazine Design
VE Marketing Photography
Grace Stufkosky Photography Mark Lipczynski Photography MMPR Marketing Upward Projects 2014 Advertising Menu 4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139 465 W. St. Mary’s Rd., Suite 300 Tucson, AZ 85701 P 520.791.9106 F 520.623.6603 azrestaurant.org
Not long ago, diners remained fairly anonymous — paying with cash and recommending restaurants to family and friends through casual conversation. Now, they routinely pay with credit cards and instantly share dining experiences and photos with thousands of friends and followers across the web on sites like Yelp, TripAdvisor, OpenTable, Facebook and Instagram.
While it can seem overwhelming, technology actually simplifies the
tech tools on both sides of the proverbial table are giving restaurateurs and guests new ways to interact
As consumer technology adoption grows, restaurants are trying to figure out if and how they should integrate it into their operations. From mobile payment products that aim to boost check averages, to self-service experiences that increase user engagement, it can be difficult for restaurants to know what platforms to use. With the industry abuzz with technology news daily, and companies unveiling new products seemingly every week, one thing remains the same – today’s customers crave tableside technology. Reinventing the way people dine out, as well as what it means (and what it takes) to provide a great dining experience; tech tools on both sides of the proverbial table are giving restaurateurs and guests new ways to interact.
process of managing and growing your business. Having access to key insights about your business takes the guesswork out of important decisions. In this issue of Arizona Restaurant News, we’re looking at (and beyond) the cutting-edge gadgets and the technology that powers them to explore how they impact our connected lives.
Being in the hospitality business we work hard to create a memorable and enjoyable experience for customers; associated
technology should be an extension of this important work. Cheers,
Steve Chucri President & CEO, Arizona Restaurant Association
Cracking the code on Millennial Dining
There’s no way to hide from it – the Millennials have taken over Arizona. It shouldn’t come as a surprise as it’s been on the horizon for years, but are restaurants truly prepared for the rise of millennial diners? The generation, with over 90 million people, ages 16-34, are coming through restaurant doors near you and they are not just tech literate, but accustomed to being connected anywhere, at any time. They’re a generation that can’t recall life before the Internet, they’ve always had a cell phone, they share their photos using food as a method of personal storytelling and self-expression via Instagram and communicate with friends and family via Facebook and Twitter . Thanks to the rise of mobile, cloud and social, millennials are used to flexibility, openness and instantly connecting with people regardless of their location. Having grown up with technology at their fingertips, millennials won’t put up with your poor enterprise technology. Not tech savvy; not an option. Ignoring this generation will only leave you out of the $2.45 trillion dollar pool that millennials have to spend. These days in order to succeed; restaurants must learn to connect to the millennial mindset .
With this in mind, we’ve outlined key insights to help you read between the #blurredlines and crack the code of this generation. #friendsforever: personal relationships outweigh celebrity status A millennial cares little about if a chef appeared on The Food Network, but he or she is more likely to brag to friends about it if that chef responds to their tweets. Baby Boomer says: “I got us a table at that renowned elements restaurant!” Millennial says: “ Beau MacMillan just re-tweeted that I love Arizona Restaurant Week. Epic!”
#unique: rarity eclipses brand name cachet Motivated by appearance and status, they see products as a way to convey their own unique style – putting more stock into exclusive than being well-known. Baby Boomer says: “Wow, this Malbec wine is $300 a bottle. It must be good.” Millennial says: “They only make 300 cases of this Malbec. It’s totes cray-cray . #VIP: behind-the-scene access Adventurous and thrill seekers, millennials want to go places and do things that other people can’t. Access no longer means money. It means privileged – VIP status, whether earned or granted.
Spend more on premium ingredients
What’s a Millennial? Want it their way –
eat certified organic
and are more likely to opt for small-batch hand- crafted beers and artisanal cheeses than the big brand names (Source: USPB, 2013)
18-34 80% Nearly
say they prefer restaurants that let them customize a meal (Source: USPB, 2013)
Arrive in groups, late in the evening (in some cases midnight) dining twice as often as non-millennials (Source: Wall Street Journal, 2013)
of workforce Millennials say their need for high performance Wi-Fi often influences their choice of hotels, restaurants and other businesses (Source: Ubiquiti Networks Survey)
Baby Boomer says: “How exciting, a $50 gift card reward.”
Millennial says: “Got elite status on yelp – can’t wait for the next underground HH!”
Hyper-connected, social media is key when deciding where to eat,
Account for $24 of every $100 spent in restaurants—a number that’s expected to increase to at least $40 over the next 10 years (Source: Technomic, 2013)
#instantgratification: a thirst for quick fixes With the rise of apps, social media and instant information transfer, millennials are always plugged in. They’re only a
check online menus; nearly 2 in 10 do so on a mobile device (Source: Technomic, 2013)
moment a way from a quick Google search or swipe of an app for answers to their most pressing questions. Like where to eat.
Baby Boomer says: “We’ll never get in.”
Millennial says: “Lemme check my SeatMe app, they’ll find us a table.”
#oneofakind: customization is king
The quest to be interesting, original and self-reinventing is amplified by an unlimited digital landscape – millennials expect unlimited choices and one-of-a-kind experiences. Baby Boomer says: “I can never decide what I want, what do you recommend?” Millennial says: “I’m in the mood for a gluten-free, vegan pizza with the XZY from Chef’s secret pantry.” 16
message from chairman
to be communicated differently; it is most consumer age groups as well. As restaurant owners, I believe it is important for us to listen closely to this turn of the talk if we want to continue to provide exceptional customer service and hospitality. The good news for those of you just starting out is that technology is a broad term and encompasses quite a bit. Therefore, you can start with the basics like social media , or identifying community bloggers , even mobile marketing or my personal favorite, menu marketing .
turning the talk technology
As the owner and founder of Wildflower Bread Company , eyes and ears open for ways to remain competitive and also meet the needs of the I am constantly keeping my
ever-changing customer. As a father of two young boys, I strive
Turning away from technology and its tricks will only stunt your company growth and value to shifting demographics. .
We all have room to grow and discover new opportunities to help expand our restaurants, and I believe a great way to do so is by sharing best practices and learning from each other. We hope you enjoy this technology edition of the Arizona Restaurant
to stay in motion and learn about millennials and the world in
which they are growing up. Perhaps this is what developed my
preference and best method to get ahold of me; through text
message. We live in a fast paced world both in business
and at home, and I intend to keep up.
The truth is—technology is turning the talk with customers.
Turning away from technology and its tricks will only stunt your
company growth and value to shifting demographics.
Sincerely, Louis Basile, Jr. Louis Basile, Jr.
The National Restaurant Association points to some great
research urging that it is not just my young sons who want
Wildflower Bread Company Chairman, Arizona Restaurant Association
technology feng shui
URI Construction and Clean Media combined forces to integrate technology and functionality into the super-modern SumoMaya
Sumo Maya comes alive at the Marketplace at Scottsdale
& Lincoln, standing as the latest project from restaurateur
German Osio & Bravo Top Chef: Masters star Herb Wilson.
Cleverly blending Mexican and Asian culinary influences,
Sumo Maya provides a rebirth to fusion cuisine with a
masterful touch of sophistication.
When it came time for Osio to bring his newest restaurant
vision to life he knew he needed a team that could design
using both the time-honored principles of Feng Shui and
sound contemporary technological concepts.
URI Construction and Clean Media, LLC took advantage of the opportunity to feng shui 5,200 square-foot restaurant, engineering and designing custom furniture and fixtures with integrated control features that allow ease of venue management. Features include:
As impressive as looks are, the menu makes just as good of an impression. Dine in soon.
• The epicenter of command, the Hostess Stand houses controls for lighting, audio, DJ equipment and iPads.
URI Construction and Clean Media, LLC share insights on how Sumo Maya found balance and harmony in their design to
• Electrical outlets placed under exterior booth seating and at certain points around the bar for device charging so guests may stay plugged-in.
curate a unique dining experience.
PROJECT GOAL Design custom furniture and fixtures creating a minimalistic, super-modern space that “reflects the duality of both Mexican and Asian cultures where aged, well-worn textures blend with
21st century design” and technology.
• Top of the line JBL and Community Loudspeakers and Ashly Audio amplifier’s optimize sound quality.
• State-of-the-art Black Diamond technology from Screen Innovations and Epson Professional projectors achieve LED picture quality on a 110 inch projection screen. • Audio system controlled by iPad Mini and the Ashly Audio iPad app allows operators to easily maintain all sound levels in each room individually. RESULTS Take a look for yourself.
Grand Canyon National Park, AZ
by John J. Balitis
BURGER THEORY social media explained
Twitter I am eating a burger
Facebook I like burgers
Foursquare This is where I eat burgers
Instagram Here’s a vintage photo of my burger
Confused about social media? Don’t
know your Twitter from your Google+,
your Instagram from your Pinterest?
YouTube Here I am eating a burger
But you know about burgers, right?
LinkedIn My skills include burger eating
Here’s a tongue-in-cheek (or perhaps
that should be burgers-on-tongue)
explanation of social media, courtesy
Pinterest Here’s a burger recipe
of the cheeseburger.
Google+ I am a Google employee who eats burgers
Today food-crazed consumers discover, like, pin, share and comment their way through breakfast, lunch and dinner. Social media is bringing the organic process of food discovery online teaching us, in many ways, where to dine, how to cook like a chef and what’s hot. With more and more hyper-connected, tech savvy diners filling up restaurants and social media feeds, captivating this consumer in the new digital world is causing a shift in the culinary landscape, altering the habits of foodies and how restaurants interact with them. Engaged in the new front-line battle for buzz, is not the new media marketer but the social chef.
91% of smartphone owners have their phone within reach 24/7 (Source: Mobile Marketing Association, 2013)
Chefs are trending, diving into social media to market their restaurants, build personal brands and connect with customers outside of the kitchen. Of nearly 9,000 chefs evaluated across the country, DigitalCoCo reported an average of 2,500+ conversations per chef over the last year. That’s a lot of talking. Chefs have come to realize that in order to succeed, they must learn to be socially connected. Foodable WebTV agrees, saying “The next era in understanding restaurant and culinary innovations resides in the billions of conversations going on in social media every day.” Food has become way more than just a way to satisfy appetites — it has become a social necessity.
Socially driven chefs are building fandom with consumers’ taste buds
74.3% Facebook ranked as the top smartphone app, reaching 74.3 percent of the app audience (Source: ComScore Mobile Matrix, Sept. 2013)
look who’s talking
Connect with Arizona’s most social chefs and see what’s on their minds beyond their plates.
This summer, Hollywood gave the industry (and world) a glimpse into how delicate and powerful social media can be for both growing and squashing a business with the release of Chef . The flavorful comedy, depicts how social media has revolutionized the way business is conducted and how brands are built through the journey of a famed chef who has to heat up his career after a Twitter set-back.
Chef Justin Beckett, Beckett’s Table & Southern Rail
Chef Gabriele Bertaccini, iL TOCCO
60 million Instagram averages 60 million new photos per day (Source: Instagram, June 2014)
When the restaurant gets a visit from an influential food critic, Chef Carl Casper (Jon Favreau) wants to prepare something extraordinary, but the restaurant’s owner (Dustin Hoffman) orders Carl to do nothing special. The result: A scathing review, a Twitter war of words between Carl and the critic — and a chef without a job.
Chef Beau MacMillan, elements
meet our members
nomination for Best New Restaurant, and named to countless other national and local lists, Virtù is a small Valley restaurant with big national appeal. We tapped Gio to find out how he’s using social media to mix up the locale’s unique recipe for success.
meet our members
We’ve been tracking the hyper- connected, insanely talented Gio Osso of Virtù since his early days (circa 2009) as head chef over at Estate House. His talent is undeniable and we knew then that he’d have a hand in shaping Arizona’s culinary landscape. With the opening of Virtù last summer, Osso’s signature brand of innate modesty mixed with unassailable culinary swagger has swelled, quickly creating one of the Valley’s most respected (and most awarded) restaurants throughout the last year. From a well-deserved nod on Esquire’s national list of “Best New Restaurants 2013,” to a highly revered James Beard
ARN: In today’s socially-driven world how are you staying connected to customers?
GIO: Today, it’s more critical than ever to maintain an awareness of social media and to stay engaged to what your customers are saying. From Facebook , Twitter , and Instagram , to review sites like Yelp and TripAdvisor . ARN: With foodies craving the freshest food content, has the explosion in food media and the technology perpetuating it changed our appetite? Or only made us more aware of what everyone else is eating? GIO: I think at the end of the day it’s all for the better. Any time a diner is more knowledgeable, concerned and curious about not only where their food comes from, but more diverse types of foods or flavors to begin with, it’s a good thing for people like me.
Chef/ wner Virtu
Member Since: 2013
with Gio Osso
ARN: What mobile device apps do you find app-etizing, right now?
GIO: I like Foodspotting .
ARN: It’s been a whirlwind year… what are your reflections on it? Successes, challenges, lessons learned.
GIO: It’s been a fun, full year for me. And I wouldn’t have traded it for the world. Not only did I finally get to open my own restaurant, that has been enjoyed by so many, personally I’ve also been bestowed with the greatest joy of all—my new son this past spring!
ARN: What’s next?
GIO: Just continuing to build
upon the success we’ve already experienced so quickly at Virtu as we enter our second year. I love what I do and am happy to share my love with the world!
Gio Osso is the Owner/Chef at Virtù
membership has its benefits
BMI music licensing up to 10% discount average member savings $140
Mission Linen —average member savings $295
Bar & Restaurant Insurance —average member savings $375+
Membership pays for itself in the Arizona Restaurant Association. With the savings and benefits ARA members receive, you recoup your membership dues the moment you join. Save thousands a year by using just some of our benefits! REASONS TO JOIN • Increase business opportunities and relationships • Enjoy buying advantages and discounts from top companies • Achieve greater credibility • Powerful advocacy defending issues that directly impact the restaurant industry on local, state and national levels • Be the first to learn about policies that affect the restaurant and hospitality industries • Enhance your skills and knowledge through member-only educational seminars • Access to expert advisors to answer your specific industry questions
Arizona Restaurant Week —average member savings $300
ARA Member Benefits —average member savings $113 ServSafe, ROM, Labor Posters, E-Newsletters
ARA Buyer’s Guide —average member savings $295
Heartland Credit Card Processing average member savings $496* Heartland Payroll Services average member savings $459* ARA Dues $295.00 (60% of dues are tax deductible) $177
Average Membership Return on Investment: $2,690+ *Based on national average costs Like these savings? Join now For more information, please contact our membership team on the many benefits offered.
Susan Smeriglio email@example.com 480-262-0833
Debra Williams firstname.lastname@example.org 520-275-1614
power hungry customers
The online debate surrounding
restoring customers’ mobile device battery life seems to have the restaurant industry all charged up
“The strive to provide excellent service raises the conundrum:
if your server is messing around with your phone, they’re not
Emails. Text messages. Conference calls. By midday the battery in your
attending to your more dining-related needs, nor those in the
rest of their section,” he wrote.
smartphone has lost half its
He asked whether he should have a policy for how to address
juice. Come happy hour, the
the phenomenon — and if so, which way it should go.
bars on your phone are gone,
Discourage electronic devices and decline to charge phones?
but your day isn’t over yet.
Add a charge for the service? Offer it freely and with a smile?
We’ve all been there. What do
That same month in a piece titled “Charging Your Cell Phone
you do? Apparently, ask your
at a Restaurant is Rude,” writer and server Tae Yoon rants and
bartender to recharge your
raves about how entitled diners are these days. He believes
phone battery while you
that cell phones “can create a lot more bullsh*t” for servers to
up with, outside of their normal duties. In a counter-argument,
Earlier this summer, Seattle
Matt Duckor from epicurious wrote that charging a guest’s
Chef Brendan McGill of
phone is just good hospitality .
Hitchcook restaurant took to
The etiquette of technology continues to cross new
Facebook to tackle the new
boundaries. The fact of the matter is that the US has officially
cell phone quandary.
become a smartphone nation—at least, if you ask Nielsen.
The research group’s latest Digital Consumer Report
estimates that 65 percent of all Americans owned one of the
devices in 2013.
Catering to your patrons is Business 101, which leads us to ask:
Should restaurants recharge customers’ cellphones?
While the industry maybe divided, we found a few unique
solutions to help you balance the goal of good service with the
FOR CERTIFIED FOOD SAFETY MANAGEMENT TRAINING… GO WITH THE BEST!
desire of other diners to enjoy a low-tech dinner or drink.
• Install outlets under the bar – similar to “purse hooks”
• Keep an external battery around to loan out
For class schedules and to register, please call The Arizona Restaurant Association at (602) 307-9134 or visit us online at azrestaurant.org
• Provide at-the-table solutions like Duracell Powermats as
seen at Starbucks .
pitch the plastic
Do you know…
Heartland Payment Systems® and Tabbedout serve up integrated mobile payment solution to drive consumer engagement
• The majority of Americans have used restaurant/bar technologies such as smartphone apps while dining out? • One-third of consumers (including over half of younger consumers) said they would use a check-splitting smartphone option?
TabbedOut is a free, downloadable app specifically designed for the hospitality market that your guests can download on iPhone or Android smartphones. With TabbedOut, your guests can open, view, track and securely pay their checks with their smartphone. This helps cut down on the delivery and close out of paper checks. Guests can even add a tip and split checks right on their smartphones.
• Even more consumers would use an app provided by their favorite restaurants?
As a restaurant or bar operator, you should be taking advantage of this change in consumer behavior. Heartland Payment Systems can give you the tools you need to plug into this mobile surge to grow your business by reaching out to your customers before others do. Heartland has partnered with TabbedOut , a new mobile phone app that delivers customized offers to customers based on what they like to buy from you. The result is more repeat customers and increased revenue.
And the benefits for you include:
• Smarter, More Effective Promotions –
Receive reports that indicate your customers’ habits e.g. how often they visit, how much they spend, what they order, and more. This information can help you provide valuable guests with VIP treatment encouraging repeat visits.
by Heartland Payment Systems
• Stay Connected with Your Customers – Fix a bad experience before a guest goes public or say thank you for a great one— often while they’re still within your walls. • Run your business more efficiently – By enabling tableside service, your staff can turn around tables faster and reduce time typically spent on split checks, especially on busy nights. • Increase Revenue – Send out offers directly to your customers’ smartphones and easily track how much value TabbedOut brings into your business.
So why compromise on your payments processor? You never compromise on ingredients.
See for yourself; watch demo
Build a mobile phone connection with your customers today. Let us show you how TabbedOut can help you grow your business. Call 1.866.402.8056.
With Heartland, you get the solutions you need to help your business improve and grow. Discover the peace of mind that comes with knowledgeable resources, industry-leading security and clear communication from a company that cares as much about the success of your business as you do. Call 866.941.1477 or learn more at HeartlandPaymentSystems.com.
Using the precise process of “Transgenic” biotechnology, scientists select a specific desired trait for a plant, such as drought tolerance, insect resistance, virus resistance or enhanced nutrition.
The perfect fake is getting real: UNDERSTANDING BIOTECH CROPS
Today there are 12 “transgenically engineered” crops/plants on the market; 7 food crops available in the United States:
Good ideas are growing in the future of food. The Arizona Farm Bureau Federation gets real regarding what you need to know about biotech crops.
What are GMOs?
Biotechnology in plant agriculture has come to mean the process of intentionally making a copy of a gene for a desired trait from one plant or organism and using it in another plant. The result is a GMO (genetically modified organism).
Golden Rice (not in U.S.)
The Arizona Farm Bureau provides some quick, on-the-go facts about biotech crops.
by Julie Murphree
by Julie Murphree
Soundbites • Almost 2,000 studies by independent researchers around the world demonstrate that genetically modified foods are safe to eat and safe for the environment. • The World Health Organization, the National Academies of Science, the European Commission and the American Medical Association all agree there is no difference in food safety between genetically modified food crops and traditional bred food crops. So does EPA, USDA and FDA. • Bacillus Thuringiensis (bT) is a natural bacteria found in the soil. It has been used as an insecticide since the 1920s and is still used on organic farms and in home gardens. The bT trait was the first insecticide used in bioengineered corn and cotton. • In Arizona there has been a 90% reduction in use of broad-spectrum insecticides since farmers started growing bT cotton. That is great news for the environment, especially beneficial insects! • Since bioengineered crops are safe to eat, the only reason to put a “Contains Genetically Modified Organisms” label on food is to frighten consumers.
• If you still don’t want to eat bioengineered (genetically modified) foods, you have options – organic foods and foods labeled “Non-GMO”. Our local organic farmers do a great job growing fruits & vegetables for you. Plus, the majority of fruits and vegetables are not biotech crops; with the exception of one type of summer squash and papaya as mentioned earlier. All plants and animals and ultimately foods are from genetically modified organisms. The history of genetically modifying crops, specifically food crops, has been going on for thousands of years beginning with our first moments of deliberately
Julie Murphree is Communication, Education and Marketing Director for Arizona Farm Bureau Federation
TO BRING PEOPLE TO THE TABLE.
Federal Minimum Wage
Minimum wage bills were introduced in the US House
and Senate to dramatically increase the federal minimum
wage. The Minimum Wage Fairness Act (S. 2223), and
the Fair Minimum Wage Act of 2013 (H.R. 1010.) would
raise the current federal minimum wage to $10.10 over
two and a half years—a nearly 40 percent increase—and
automatically index the wage to inflation each year after
that, regardless of economic conditions. The legislation
also calls for increasing the minimum cash wage for tipped
ry day, the business of Washington happens at our tables. A policy deal. A new business. The next big idea… Serving 130 million people every day. Let the conversation begin. Legislative Update AmericA Works Here ® See how at Restaurant.org/AmericaWorksHere
employees under federal law until it reaches 70 percent
of the federal minimum wage. This means the minimum
cash wage for tipped employees would triple, in stages,
to $7.07. The wage then would be indexed to inflation.
Healthcare Law Defining Work Week
Fair Labor Standards Act Lawsuits
The 2010 health care law requires employers with 50 or
Many restaurants have become a target and victim of
more full-time-equivalent employees to provide health care
law suits on Fair Labor Standard Act regulations, and then
are subject to legal fees regardless of verdict. The Fair
coverage to full-time employees, or face penalties. The
Labor Standards Act provides that “The court in such
mandate takes effect in 2015 for employers with 100 or
action shall, in addition to any judgment awarded to the
more FTE employees and in 2016 for employers with
plaintiff or plaintiffs, allow a reasonable attorney’s fee to
50 or more FTE employees. The FTE calculation is based
be paid by the defendant, and costs of the action.”
on both the number of full-time employees and hours
Restaurants need the backing at a minimum to change the
worked by part-timers. A full-time employee, according to
mandatory attorney fees to permissive in structure.
the law, averages 30 or more hours of service a week.
The U.S. House of Representatives has passed bipartisan
legislation that reinstates the traditional definition of full-
time employment as it relates to the Affordable Care Act
from the arbitrary 30 hours to the more commonplace
40 hours. Now we are urging the US Senate to do their
part as well.
Debits and credits are still the foundation of all accounting systems and have been since the early 1400’s. However, how the transactions in the POS are captured and recorded, as debits and credits, in the general ledger, have changed over the years. These changes are due to the rapid speed in which technology is changing in the world we live. Within the past few years, software in the cloud, has become the trend that people are most interested in. Cloud-based software, allows users to access data from multiple locations, from multiple devices over the internet via a web browser. Data is stored by a third party, who also installs, maintains, upgrades, backs up and supports the computers that store your data. In the restaurant industry, the accounting softwares that are used the most, and in the cloud, are QuickBooks , Microsoft Great Plains , Restaurant365 and Compeat . These software packages also allow you to integrate your POS information either directly or indirectly into your accounting general ledger. The advantage of integrating your POS information into your general ledger results in a time savings for your personnel in charge of the
Cloud-based accounting software trends Soar
by Brian Campbell
accounting for your restaurant. These employees will have
more time to focus on other operations of the restaurant.
The more robust restaurant accounting software
(Restaurant365 and Compeat) may also allow for control
of back office functions (inventory control and food cost)
and management of employees (human resource, time
entry and scheduling).
Whether you are using QuickBooks or a more advanced
accounting software package, cloud computing is the wave
of the future. Using software to integrate information
that will help you manage your restaurant should be of
the utmost importance to all restaurant operators.
This will provide you the opportunity to manage your
restaurant in a timely fashion, no matter where you are
For more information visit hhcpa.com Brian Campbell is a CPA at Henry & Horne
A new way of innovation is remixing theway consumers enjoy fountain soda. PepsiCo recently debuted a state-of- the-art touchscreen soda dispenser, dubbed Pepsi Spire at
the 2014 National Restaurant Association Show – giving
gives soda lovers the opportunity to call the shots
consumers and foodservice operators the power to personalize.
“We are in the middle of an exciting evolution of
personalization. The ‘maker movement’ has influenced the
way people relate to brands and one another and design has infiltrated everything we consume,” said Brad Jakeman ,
president, PepsiCo Global Beverages Group. “What
better way to empower consumers to make their own
personalized drinks than by giving them the chance to
create more than 1,000 beverage combinations with one
simple touch of our sleek, engaging, modern Pepsi Spire.”
The new fountain experience
emulates an over-sized tablet
so patrons can add zero-calorie
flavor shots and be their own
mixologist. Pouring a wide range
of brands from PepsiCo’s diverse
portfolio of carbonated and non-
carbonated beverages, including
Pepsi, Mountain Dew, Sierra Mist,
Brisk Iced Tea and SoBe Lifewater,
consumers can choose to add
shots like strawberry, lemon, lime
and cherry to top off their drink.
Don’t worry, if your customers
are purists, with the new fountain
they can still get signature brands
straight up without any shot.
Pepsi Spire is currently available in select U.S. locations and will
continue to roll out through 2014.
it’s ok to be self-serving
Forget trying to flag down a bartender. A new bar trend lets you pour your own beer right at your table.
Patrons pour; their bracelets keep their beer tab. Using the latest Radio-frequency identification (RFID) technology bar and restaurant owners are tapping into the self-service movement to free up bartenders, cut costs, and build loyalty programs.
Self-Service beer taps turn customers into bartenders
Check out how it works
Load up patron wristband Your patron will be issued a wristband with an embedded RFID chip. They use this to pour their beer after their ID is swiped and linked to their account. They can run a tab by leaving a credit card with a staff member or they can pre-load a dollar value to their profile and draw from that total. Built into the tech are responsibility hurdles – typically every 32 ounces – notifying a staff member to deem patron eligible to re-serve. Scan and pour Once a wristband is within an inch of the receiver, the system recognizes the customer and grants access. Your patron will see their available funds on the main display, what they’ve consumed, and most importantly, be able to pour the beverage of their choice.
Check out the latest pouring systems!
Uncap Self Serve Beer Benefits
Customers pay for every drop When a bartender pours a beer, they often fun the line to clear foam and being human they occasionally forget to ring in every beer. Both practices result in a loss of profits. The tech measures each wearer’s consumption down to the tenth of an ounce, meaning if the beer leaved the tap, it’s on somebody’s tab. Who, what, when, where With comprehensive data reports generated by the new systems, you will know who’s visiting your bar, when they’re visiting, what they’re drinking, and which location they’re frequenting. Armed with this data you can track inventory, runs specials and track and reward loyal customers. The system also integrates with Facebook and Twitter so you and your customers can “share” the drinking experience. Enhanced customer experience dispensers profits When your customers don’t have to wait for a busy bartender to order a beer they have the freedom to drink what they want, when they want.
Cheers! Customers enjoy their new-found freedom to sling their own suds and sample a variety of beers without the pressure of committing to a pint.
Summer in Arizona… the time to relax, reset, recharge. Take a couple of deep breaths and wait for business to pick up again in the fall, right? Absolutely not. Forgot about the obvious concerns of keeping the bills paid and the lights on when nobody is coming through the front door. The real work is making sure you are ready for the fall, when things pick up again. Preparing to be able to maximize your efforts during the busy season is what the slow times are for.
There are lots of things to do. Menu changes?
Update the cocktail menu with some new, exciting drinks?
Craft beer weathers summer seasonal sales decline
Gear up to hire extra staff when business picks up?
Go over your beer menu to make sure it is in the best possible shape?
Not so fast…this is one that frequently gets overlooked. Beer is an important part of any restaurant’s menu and it often gets ignored.
Given that craft beer sales grew over seven percent
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nationally in the on premise world (while overall beer sales dropped), and given that craft beer drinkers have higher average checks, investing a little time in your beer menu certainly makes sense. The right mix of beer can mean a big difference to your bottom line. You are always going to have your domestic light and domestic premium drinkers so make sure they are accommodated, but the craft customer is critical to on premise success. Here are some facts as reported by GuestMetrics . The average craft drinker spends $86 per check versus a $73 average for the non-craft drinker when buying food and beer. Both of these ways outpace the customers that just order food where the average check is only $26. Both groups average a 17% tip, but craft drinkers are tipping off a higher base, more money for
your staff means a happier staff. 46% of all beer drinkers can be sold a craft beer so wait staff training is important. Finally, craft drinkers don’t mind spending an extra dollar or two for their beer, so no need to worry about that. What are the keys to a successful craft program? Staff education, as noted above is very important. Having the right blend of craft beers is also essential. Too many wheat beers or too many IPAs make choices confusing. One or two of each style is fine. Make sure your beer selections pair well with your food so as to create a full dining experience. Make sure the craft brands are on your beer menu and promoted regularly. How to accomplish this? Have a chat with your craft beer professional that calls on your location. Ask them to suggest beers that go with your food and show you profit numbers. Ask them how they can support any brands you bring in and then make the changes. Simple, right? Have a productive summer for an even better autumn.
When the summer sun beats down, craft brewers produce an array of lighter beers to slake your patron’s summer thirst. Tailor your brews to the seasons. Craft beers provide innovative ways of combating times of slower growth, that are noticeably fresh and attuned to consumers’ desires.
drawing diners in through digital doors
Feature brands to Location-based data is gaining ground to bring customers
33.4500° N, 112.0667° W
it’s a coffee shop, restaurant or bar, mobile users allow their phone to pinpoint their exact location in order to help them make decisions and get to where they need to go. Mobile is inherently local – therefore user location and local context becomes the ultimate proxy for targeting and reaching mobile audiences. With mobile users constantly in motion; contextual factors are ever-changing and have a direct impact on patrons intent and engagement. The web server that decides which ads to send is informed by these particular influences – including the local weather – as well as the browsing history and applications running on the phone.
With the evolution of location technology, the ability to reach customers at the right place and with the right message is changing the face of restaurant marketing. Micro-location and proximity marketing know as geolocation allows operators to pinpoint customers, sending hyper-targeted ads directly to their mobile devices, while also providing relevant data to operators to continuously improve the in-restaurant dining experience. Mobile devices allow a level of convenience that can’t be experienced via laptop and certainly not on desktop. While out and about, with smartphone in hand, users can leverage their physical location to learn more about the area around them and find a local establishment that can satisfy their immediate need. In fact, 64% of US smartphone users search for local businesses leveraging technology that pinpoints their exact location . Whether
Outback Steakhouse’s recent mobile ad banner campaign is a noteworthy, real- world illustration of how harnessing the power of mobile location can bring customers in. Looking to increase local awareness and drive consumers to take advantage of its Wednesday dinner specials at five Indianapolis locations, Outback tapped Manhattan-based xAd to create mobile display campaigns.
location, location, location Local from its origins, mobile and social in this present time, the billboard has been transformed from a static surface to an interactive and geo-targeted advertising hub. Here’s a look at the evolution of location-based marketing.
While it varies by city, on average Americans are willing to travel 3.3 miles to get to a desired fast food restaurant and 7.7 miles for a sit-down destination.
Using historical and real-time search data from consumer phone’s browsing history and web cookies nearby, Outback ads showed targeted diners just how far he or she was away from the closest restaurant, along
THEN: Restaurant operators who hope to snag customers as passive targets of outdoor advertising, but their prospects have to be on the right road, looking in the right direction, and hungry at the right exit.
with details of the special menu offering. At the completion of the 5-week campaign, the restaurants not only saw increased foot traffic but internal metrics exceeded expectations by 25 percent. Because mobile users are constantly on the move, mobile devices have become essential – a portable personal assistant of sorts – giving them instant search access. So it’s no surprise that the opportunity for mobile advertising worldwide continues to grow – forecast to reach $300 million in 2017 – and alongside it, the understanding of the power of location. Leveraging location intelligently restaurants can anticipate customer needs and wants, delivering better consumer experiences that impress turning diners into excited fans.
NOW: Operators can automatically send ads when someone who’s enabled their phone to share GPS location enters a specified radius or checks into Yelp, Foursquare or Facebook Places within a chosen location. Using this data restaurateurs can design the most relevant and meaningful ads to users at the precise mobile moment in time when they are most receptive to the message.
Try something new
NEXT: The next generation of mobile marketers believes that by understanding the consumer journey (where you
go, where you’ve been) using the power of location
intelligence will define the consumer and purchasing habits.
Location tells us if a potential customer is a business
traveler, a stay-at-home mom, a college student, or a
frequent shopper. Making sense of this real world
understanding will allow marketers and restaurateurs to
create highly targeted ads across all consumer segments.
100+ drinks, one machine.
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