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The restaurant world is evolving fast. 🚨 Rising minimum wages, QR code tipping, and AI-driven tools are just a few of the trends operators need to watch in 2025. We break down the top 8 trends you should know, plus strategies to adapt, straight from restaurant leaders who are navigating these changes right now. If you’re looking to stay ahead, this is for you. Check out the blog here. ➡️ https://lnkd.in/e6bbH-bf #RestaurantTrends #HospitalityIndustry #RestaurantOperations #AIDrivenTools #RestaurantTech #IndustryTrends2025

Rising labor costs and a shortage of qualified staff are top concerns for restaurant operators as they prepare for 2025. With 74% identifying labor costs as their biggest issue and 57% struggling to find back-of-house staff, operators need solutions now more than ever. Check out the full infographic on our website to explore more stats from Nation's Restaurant News and how PreciTaste is helping restaurants overcome these challenges with AI-driven solutions. https://lnkd.in/d4ritGfA

The restaurant industry is for anyone, but not for everyone. It's probably the only industry where that's the case! It is also one of the reasons why labor costs need to be a major focus for operators, right next to food costs. While there are things out of your control with labor (minimum wage, turnover, etc.) there are things you can control to help get a grasp on this cost like labor forecasting and a solid training program. Set your team up for success! #restaurant #foodandbeverage #laborcosts #tech

As the battle over labor and wages continues to move forward, this article by Restaurant Dive via Back of House provides some great insight into how tech doesn't need to replace human labor, but can help to better allocate your labor. In addition, the right tech can provide an excellent guest experience and increase check sizes. #restaurants

We started Fourtop with the goal of supporting restaurant operators in the use of data and technology to drive real results. This moment in time is particularly critical as the pressures on restaurant margins are fundamentally changing, demanding a new way of operating. Today, I'm excited to announce our partnership with two forward-thinking brands, Hart House and Nekter Juice Bar, who are working with Fourtop to chart a new path in the use of data and restaurant technology. Here are some brief thoughts on the way restaurants can continue to find a path forward amid all the competing demands. Looking forward to sharing more as we move along this journey! https://lnkd.in/eVi5ZREu #futureofrestaurants #primecosts #solutions #restaurantprofitability

Stop stressing over manual tip tracking! 🙅♀️ Nuvioo’s automated tip management makes payouts easy and accurate—no more headaches or payroll confusion. Enjoy fewer disputes, happier staff, and more time to focus on delivering a great dining experience. 💪💰 Let Nuvioo take care of the details, so your team can stay focused and motivated! 🙌 #TipManagement #NuviooPOS #POS #PointOfSale #RestaurantPOS #RestaurantTech #TeamEmpowerment #SmallBusinessTools #EmployeeManagement #BusinessEfficiency #Hospitality #RestaurantSuccess #ArlingtonTX

Independent bars and restaurants are facing unprecedented challenges from the dual impacts of COVID-19 lockdowns and rising inflation. These small businesses, which are vital to local economies and communities, are struggling to survive. According to the National Restaurant Association: The restaurant industry employs about 15.6 million people, representing 10% of the U.S. workforce. Independent establishments (those not part of a chain) account for approximately 70% of all restaurants and bars. I'm not sure what the solutions are but if things don't change soon, it will be too late. https://lnkd.in/ejbFxyUy

Check out this new article: How much do restaurant employees make? by

Restaurant owners - do you have enough management to properly run your restaurant? It should come as no surprise that unmanaged employees are less productive than properly managed employees. Unmanaged employees also provide less consistent food and service which hurts your sales. I think this is common sense. The hard part is figuring out how to afford a manager on every shift to ensure that the crew is doing all the things - on time and to standards. Usually, we can find enough savings in hourly labor to pay for the extra management. It all starts with knowing what is possible. Our program at David Scott Peters will help you create a budget to accomplish the goal of having the right amount of management. More importantly, we will give you systems to make the changes requried to see those budgeted labor savings and make them permanent. Want to learn more? Get on my calendar: https://lnkd.in/gD9tBXjd

Efficiently managing labor costs is crucial for restaurant profitability. Our latest blog post explains how to calculate labor costs and convert them into percentages for better financial insights. Read now and optimize your operations! #RestaurantManagement #LaborCosts #HospitalityIndustry https://lnkd.in/eJc9jYgg