It’s no secret that the global pandemic has created a fundamental shift within the restaurant industry. Having an online presence in the last 5+ years has been important; in 2020 and moving forward, that commanding digital presence is not just important, it’s now critical for survival. The future of the industry in a COVID-safe world heavily relies upon technology and finding both creative and functional means to connect diners to restaurants. This is the most efficient and effective way for patrons to continue to support their local eateries, and for restaurants to begin to thrive again in this highly focused digital era.   

RSI Director of Partnerships, Brad Bertram, sat down with Tina Glickman, Head of Partnerships, and Haley Russman, VP of Marketing at BentoBox to discuss the best practices behind restaurants owning their digital presence, profits, and relationships with diners directly from their websites. RSI Partner, BentoBox, is a hospitality platform founded in 2013, that builds hospitality-specific websites with Search Engine Optimization (SEO) and ADA Compliance at the forefront; enables profitable online ordering options; and helps restaurants drive high margin revenue directly through their own websites. BentoBox has worked with over 6,000 restaurants, hospitality groups, and hotels in all 50 states and across 20 countries.

Read the full Blog Post: https://rasiusa.com/blog/how-your-restaurants-website-can-drive-more-revenue/

Watch the full Video: https://youtu.be/QBLXdrKc7lg

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This year the restaurant industry has been turned on its head and every operator has had to make major adjustments just to ensure their businesses survive. RSI Director of Partnerships, Brad Bertram is joined by RSI Partner, Amber Van Moessner, Senior Director of Communications at Upserve as she delves into the top trends of the restaurant industry in 2020 as well as what to expect for 2021; plus, some bonus tips from 10 restaurants who were able to grow their Year-Over-Year Sales by 188% this year. Check out what the Upserve Data Science Team learned from their 10,000+ restaurant customers!

Read the full Blog Post: https://rasiusa.com/blog/rasi-partner-upserves-state-of-the-restaurant-industry-2020/

Watch the full Video: https://youtu.be/ksrz1Qg-WpA

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When faced with a perceived threat the brain instinctively triggers an acute fight-or-flight response. As COIVID made its invasion into the U.S. early this year and restaurant owners were faced with shutdowns and dining restrictions (the likes of which have yet to slow down), every operator had to make a choice: stay; fight like hell for their businesses or, shut their doors for good.

Joe Frillman, Executive Chef & Owner of Daises, Chicago’s Logan Square, chose the former. He took the challenge and swiftly turned it into an opportunity. Throughout the vast changes that Daisies has undergone the last 9 months, Joe has stayed open-minded, open-spirited, and nimble; The outcome? Roughly 2 weeks ago Joe and his team nearly matched their year-over-year sales from the previous week, the previous year. Don’t get us wrong here; we’re not saying this has been an easy feat for Joe, and that the creativity headache he’s amassed might just be permanent, but because he stayed, and because he fought, his business is fueled for growth beyond the pandemic and his trajectory has been forever changed. Let’s take a look at how he’s done it.

Read the full Blog Post: https://rasiusa.com/blog/how-your-restaurant-can-turn-challenge-into-opportunity/

Watch the full Video: https://youtu.be/FYHbMJp0K3M

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Many restaurant managers don't actually have a full understanding of how to read a Profit and Loss Statement (P&L), or even have a basic understanding of where the data is coming from, let alone how to interpret the data. It’s critical for the financial health of all restaurants that those who are making scheduling decisions, buying decisions, etc. fully comprehend how to read an income statement and can utilize the knowledge behind what actually goes into the P&L.

In this episode we will take you through an example, top to bottom, of a P&L Statement, as well as discuss the best practices on how to utilize your weekly profit and loss statements to maximize your profitability and find actionable items to improve upon. Finally, we take you through the steps on how to get your management team to take ownership and accountability to financial results so they can report those results back to you versus you having to ask questions!

Read the full Blog Post: https://rasiusa.com/blog/easy-tips-how-to-read-a-restaurant-profit-and-loss-statement-pl/

Watch the full Video: https://youtu.be/0XlZ54JIoZw

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The landscape of the Paycheck Protection Program (PPP) has continued to change shape from the day that it passed and it doesn’t seem to be settling down any time soon. The Coronavirus Aid, Relief, and Economic Security Act (CARES Act) was the first to hit the floor at the end of March; then came The PPP Flexibility Act a few months later at the beginning of June, and along the way, there have been 24 Interim Final Rules issued by the Treasury; and 77 SBA FAQs. As we all wait with bated breath for the second round of stimulus to push through congress, questions continue to arise about all the gaps left by legislation. Tune in to find out what we now know.

Read the full Blog Post: https://rasiusa.com/blog/paycheck-protection-program-ppp-journey-what-we-know-now/

Watch the full Video: https://youtu.be/BFGbKAkf16g

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Determining the keys to success for attracting and hiring top talent for restaurants is paramount to building a sustainable brand that can grow. We all know turnover runs rampant in the hospitality industry, so how is it possible, especially in a time like now when we’re smack dab in the middle of a global pandemic, to even begin with the hiring process and how can you effectively measure if what you’re doing is remotely successful?  RSI Director of Partnerships, Brad Bertram, took a moment to sit down with Jake Nolte, GM for the Efficient Hire Applicant Tracking Solution, to discuss common hiring mistakes and best practices to ensure you’re building a team for longevity.

Read the full Blog Post: https://rasiusa.com/blog/top-tips-for-restaurants-to-hire-the-best-candidates/

Watch the full Video: https://youtu.be/Rn1Bx9Qg2Og

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When the global pandemic hit the US in March and our world shut down, businesses were left wondering how to survive. As restrictions have been lifted in some regions and re-enforced in others, the resiliency of the hospitality industry has proven a force to be reckoned with. Chefs, Owners, and Restaurant Operators have taken to a careful mix of creativity and industry expertise in order to find the perfect blend of ingredients for success throughout this roller-coaster crisis we’re finding ourselves in. During this week’s episode of The Tip Share, RSI Senior Client Advisor, Brian McCaig sits down with Paul Sullivan, Owner, and Robbie Hyre, Executive Chef, of Esters Neighborhood Pub, to discuss how the pandemic has affected their restaurant and how they’ve been able to stay true to their brand while pivoting their business model to remain successful.

Read the full Blog Post: https://rasiusa.com/blog/how-to-pivot-your-restaurant-to-find-success-during-covid/

Watch the full Video: https://youtu.be/qak8tEuYOtY

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With already narrow restaurant margins becoming even slimmer during a pandemic, every penny counts; and Cost Of Goods (or to some, Cost Of Sales) take up a significant amount of a restaurant’s overall expense. Unfortunately, many owners/operators fail to see how, if mismanaged and handled inconsistently, Restaurant COGS can have major a negative impact on profitability and cash flow. Point-blank: It’s critical to the health and survival of all restaurants that you understand your COGS and how to manage them accurately, here's how.

Read the full Blog Post: https://rasiusa.com/blog/how-to-control-cost-of-goods-cogs-in-your-restaurant/

Watch the full Video: https://youtu.be/Lu_095989Wo

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Coronavirus has affected the entire world; it has completely altered the landscape of both consumer and vendor behaviors, and perhaps the most harshly impacted industry has been hospitality. Restaurants have had to pivot their business models catering to mainly delivery and takeout options which directly affects their menu offerings and spending habits in order to preserve as much margin as they can during a time when point-blank, sales are down.

We sat down with Max Stryker and Catherine Reeves from the RSI Restaurant Purchasing Department to discuss the vast amount of changes they, and our vendors, have seen since Covid began in March; where the trends are taking restaurants today; and, what group purchasing programs are in place to help mitigate the damage that Covid has done to the industry.

Read the full Blog Post: https://rasiusa.com/blog/how-restaurant-purchasing-behavior-is-changing/

Watch the full Video: https://youtu.be/dBthMuK3_8Q

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As a small Independent Restaurant owner who’s plunged headfirst into content marketing and worked with huge media organizations, digital marketers and SEO professionals, Shawn Walchef of Cali Comfort BBQ has honed in on his craft and built his entire culinary brand on digital hospitality; and he’s done it all in-house with his longtime friend, former newspaper editor, and current Content Publisher & Digital Strategist for Cali BBQ Media, Stover E. Harger III.  

Check out the full interview and our top 4 takeaways on:

How To Become Your Own Media Company

Read the full Blog Post: https://rasiusa.com/blog/restaurants-should-be-their-own-media-companies/

Watch the full Video: https://youtu.be/NcGUy5n8euY

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