iPourIt increases its lead in the market with the installation of a 30-tap self-pour beer wall using its technology to offer a unique tasting experience at Oak & Stone’s fourth location and first-ever fast-casual concept.
Slice, a premier mobile app for ordering pizza, announced partnerships with Bertucci’s Brick Oven Pizza & Pasta and Buca di Beppo, two of the nation’s top pizzeria chains. To celebrate the launch, pizza lovers can enjoy 10 percent off their first order from Bertucci’s or Buca di Beppo on the Slice app with code BERTBUCA, from now until July 15th, 2019.
Mici Handcrafted Italian chief executive officer Elliot Schiffer offered a bit of a warning before going on. “That’s the most interesting piece of the restaurant business to me right now,” he says.
If you own or manage a restaurant, what’s your most important food management technology?Building the best food recipes? Promoting your amazing food and restaurant on Facebook? What about controlling your kitchen’s food inventory?It’s the least sexy part of being a chef or managing a kitchen program, but without efficient inventory, ordering and invoicing controls and processes behind the scenes, it’s difficult to run a successful restaurant.
When it comes to menuing ingredients, Italian restaurant operators have a wealth of options at their disposal, from cured meats and delectable cheeses to rich sauces and artisan oils to signature wines and other beverages.
Of all the challenges faced by operators, interviewing and hiring new employees is one of the biggest headaches. In 2017, TDn2K’s People Report showed voluntary turnover across the restaurant industry had reached 70 percent—a 10-year high—and Italian brands have been no exception.
Patrons of any restaurant, whether it’s pizza, fast casual, or fine-dining, expect a few things in exchange for their loyalty and their dollars. First, tasty food. Second, attentive service. Third, WiFi.
Dominic is making good money with the Italian restaurant he opened three years ago in a small town just outside San Diego. People like his food and he’s earning a good living. But a few months ago, Dominic noticed his profits slipping.
For Italian restaurants, the industry-wide labor crunch is a real threat. Despite hourly turnover rates plateauing this year, the restaurant industry as a whole still faces a massive labor shortage.
Pizza seems like it should be such a simple business. Make some dough, add tomato sauce, cheese, and some toppings and spices, and eccolo, you have pizza. If only it were that easy.
To kick off Sapore, we put out a request for ideas by asking you, our readers, about the greatest challenges facing Italian restaurant operators today.
When it comes to the Italian category, three major chains dominate the headlines. Ranging from family-friendly casual all the way to upscale, these restaurants boast wider reach than independents, but with that size comes less dexterity.
