7 Ways to Save on Summer Travel in 2023
Key points
- Travel credit cards can help you save in multiple ways, from redeeming rewards and travel credits to making use of valuable perks and benefits.
- The more flexible you are about your travels, the more affordable it will be.
- Pack less, travel together, and be creative about when, where, and how you travel.
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Depending on your destination, the cost of a family summer vacation can easily get into the four digits. But you don’t necessarily need to drain your bank account just to have a good time this summer. There are all kinds of ways to save money on your vacation, from credit cards to carpools. Here are some tips to consider.
1. Redeeming rewards
My favorite way to save on travel expenses is to redeem travel rewards instead of paying cash. This could be a reward you earn with a travel credit card or loyalty points picked up on previous trips.
Pro tip: Don’t assume every redemption is a good redemption. Divide the cash cost of the room by the number of points you’d need to redeem to see the per-point cost. You want your per-point value to be as high as possible.
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Travel credits and free night certificates can also be great tools for scoring free travel. For example, your card may offer you an annual statement of credit you can use toward travel purchases. This can be far more convenient than redeeming rewards, as it typically doesn’t require looking for award space. Similarly, many hotel cards can pay for themselves in free night certificates alone if you’re a little strategic about when and where you redeem them.
2. Maximizing perks
Travel cards, elite status, special booking deals — there are all kinds of ways to get valuable travel perks. For example, the elite status of your hotel credit card can help you score free breakfast or a room upgrade. Airline credit cards often give you free checked bags.
Many issuers also have travel portals through which you can book your vacation, often with extra perks. American Express’s Fine Hotels & Resorts program, for example, can unlock all sorts of extras, like 4 pm check-out (terms apply). Chase’s Luxury Hotel & Resort Collection comes with similar benefits.
3. Sharing the burden
Do you have some friends or family members who are also planning a summer vacation? Consider vacationing together! A larger group can actually make your per-person costs much lower, especially when it comes to housing and activities. Renting a vacation house with room for two families, for example, could be cheaper than trying to rent multiple hotel rooms.
Many activities you may want to experience can also be made cheaper with larger groups. Tours, excursions, and other activities often have group discounts that your smaller family may not qualify for — but your multi-family group could.
4. Packing light
The easiest way to increase your travel costs is to pack too much stuff. Checked bags alone can easily run you $30 a pop. But even if you’re doing carry-on only, you could be looking at extra costs. Discount airlines often have remarkably affordable deals — provided you don’t need overhead bin space.
It’s not just flights, either. More luggage means a larger rental car, more space in your hotel room, maybe even paying for bag storage if your flight arrives before you can check into your hotel. Overall, one-bagging your trip could substantially reduce your per-person travel costs.
5. Being flexible
This is arguably the most important tip on this entire list when it comes to saving money on travel, especially during the busy summer season. When possible, be flexible about when you travel, how you travel, and even where you travel.
Avoid traveling around major summer holidays (July 4, Memorial Day, Labor Day) if you can. If you’re flying, make sure to look up deals for all of your nearby airports. (Driving a little further to another airport can be well worth it if you can save money or find better award availability.)
If you’re renting a car, consider whether taking a taxi away from the airport to pick up a car will save you money. Picking up your car at the airport usually means paying a few surcharges.
6. Finding fun for free
It can be really easy to get caught up in the idea that you need to do something BIG on your summer vacation, like hitting a theme park or a major landmark. But these popular activities tend to be very expensive, particularly during peak season.
With a little research, you can easily find tons of free — or at least affordable — activities to keep your family entertained. Even if you still want to hit the parks, you can supplement your activities with a few free museums, nature walks or outdoor concerts.
7. Earning bonuses
Alright, so this one is most likely going to save you on yours next vacation, rather than your summer travel. But if you open a new card before booking, you could potentially earn a big sign-up bonus you can redeem in the future, all by just booking the travel you were going to buy anyway.
That said, your sign-up bonus could also be used to help pay for your summer vacation if it’s in the right currency. For example, if you earn your bonus quickly, you could potentially redeem it for cash back or a statement of credit to cover your current expenses.
Mix and match for the best results
Summer vacations are a cornerstone of American life. But the fact that we all tend to travel at the same time — and to the same places — means it’s often a pricey experience. Hopefully, with a bit of mixing and matching, you can use these tips (and any of the thousands of others all over the internet!) to make your summer vacation not only more affordable, but maybe even more fun, too.
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Social Media Holidays Your Restaurant Marketing Can’t Miss
There are thousands of restaurants in the United States serving up dishes from juicy hamburgers to steamy ramen and everything in between. Depending on the specific area, consumers may have dozens or even hundreds of restaurants to choose from. So how are diners deciding where they’ll ultimately eat?
It turns out there are lots of reasons consumers might choose a particular restaurant. About one-third of people consider guest reviews, and some 90% check out restaurants online before dining there. It’s hard to pinpoint what exactly each potential guest is looking for, but it’s likely a combination of these factors:
- Does the food seem appealing?
- Do the menus, ingredients, and overall aesthetics reflect seasonality?
- What promotions are in place that make the restaurant seem especially enticing?
When all three of those factors are in play, you hopefully have an important aspect to convey to consumers: excitement. Luckily, incorporating social media holidays into your marketing strategy helps you do just that.
Creative marketing promotions are one of the keys to attracting guests to your restaurant. This same inspiration can be used to fuel seasonal menus, the look and feel of your restaurant’s social media presence, and so much more.
Here’s a look at social media holidays that you can use to get diners hyped up enough to either make a reservation or order delivery all summer long.
Why are social media calendars important?
As a restaurant owner, you have a lot on your plate. With plenty going on, you shouldn’t be spending hours every day trying to figure out what kind of post should go on your social media and how promotions can shape your menu. This is why having a marketing calendar is so important.
Having a social media calendar to follow, similar to our 2023 National Food Holiday calendar, gives you a road map. By using a calendar, you’ll have all your promotions laid out so you can batch content (AKA, create a bunch of collateral at one time so you can schedule posts in advance).
This way, you’ll streamline your marketing operations and free up both time and money so you’re not rushing around figuring out what to promote next and how you should do it.
Use these affordable marketing tools to help with everything from content creation to email marketing to commission-free online ordering.
“Micro holidays” Random and weird days worth celebrating
Micro holidays are those not-quite-real holidays like World Emoji Day (July 17) and National Pizza Party Day (May 19) that may not get you a day off school, but are still fun to observe.
Many people call these micro holidays “social media holidays” because they’re so popular on platforms like Facebook, Instagram, TikTok and Twitter. Companies use micro holidays in their marketing campaigns as a way to connect with consumers and encourage engagement.
Restaurants can do the exact same thing. By harnessing the power of social media holidays and national food holidays, restaurants can drum up positive interest and engagement.
How to incorporate 2023 social media holidays in your restaurant promotions
While many social media holidays involve non-food people, places or things — Talk Like a Pirate Day, anyone? — there are also a ton of National Food Holidays that are tailor-made for restaurants.
Download our Guide to National Food Holidays to learn how to level up your promotional marketing as well as to spruce up your social media food grams. Don’t miss out on holidays that give your customers an excuse to celebrate food and gift themselves or a loved one with some delicious restaurant delivery.
Take National Ice Cream Day, for example. Bloomberg research shows that 391,000 posts were made with the hashtag #NationalIceCreamDay in 2022, and there were more than 6.6 million YouTube videos made on the same topic. Major traction. And that translates into sales too, with ice cream sellers seeing a sales spice of 15-20% on average.
Pick a holiday that resonates with your restaurant or one you think will resonate with guests. Then create fun graphics to promote the holiday itself, with additional content ready to highlight any deals you’re running, such as a special menu item or a limited-time discount.
When you sign up for Direct, you also get access to customer data you can use to spread the word, including powering your own branded email campaigns. With your own free ordering website and zero marketing fees, your restaurant can invest in the promotions your diners deserve.
Visit our blog post for even more ideas on how to use the top National Food Holidays of 2022 for your restaurant marketing strategy.
What 2023 social media holidays are coming up next?
Once you’ve downloaded the National Food Holiday calendar, be sure to check out and incorporate a few non-food related social media holidays, too. These holidays may not be solely food-focused, but that doesn’t mean you can’t incorporate ingredients, dishes, and drinks that are on theme.
Think of each holiday as an opportunity. You’ll want to grab some with both hands, peppering your social media with hilarious memes giving a nod to National Selfie Day, while piggybacking on popular associated hashtags to help consumers discover your restaurant.
You can also celebrate holidays that align with your restaurant’s values, like posting a screenshot of a donation your restaurant made in honor of #EndangeredSpeciesDay (May 19).
Or, kick off a cross-promotional campaign to deal with other restaurants by sharing a picture of your staff eating a neighboring eatery’s signature donuts for #NationalDonutDay (June 2).
A few quick tips:
- Use hashtags to take advantage of algorithms and become more discoverable for consumers interested in that particular social media holiday
- Avoid going overboard — pick a few holidays to concentrate on rather than posting about every single one of them
- Always aim for authenticity. Go all out for the holidays that make the most sense for your restaurant and underlying mission, then add just a few extra fun ones to keep up with the trends
Luckily, we’ve done the work for you and gathered all the major summer social media holidays. Add these opportunities to your social media calendar and get to work on some fun promotional posts!
May 2023 Social Media Holidays
May is a major month for food holidays, including celebrations like Cinco de Mayo that aren’t necessarily about food but certainly contain a lot of it. This is also a big month for alcohol delivery. Be sure to read up on alcohol to-go trends of 2023 to make sure you have the right systems in place to succeed.
May is also Asian Heritage Month, Skin Cancer Awareness Month and Mental Health Awareness Month.
- May 1: International Workers Day #IntWorkersDay
- May 3: National Teacher Appreciation Day #ThankATeacher
- May 4: Star Wars Day #StarWarsDay and #Maythe4thBeWithYou
- May 5: Cinco de Mayo #CincoDeMayo
- May 6: National Nurses Day #NursesDay
- May 9: Europe Day #EuropeDay
- May 10: National Receptionist Day #NationalReceptionistDay
- May 14: Mother’s Day #MothersDay
- May 15: International Day of Families #FamilyDay
- May 16: Love a Tree Day #LoveATreeDay
- May 17: International Day Against Homophobia and Transphobia #IDAHOT2023 and World Baking Day #MakingDay
- May 18: Global Accessibility Awareness Day #GAAD
- May 19: National Bike to Work Day #BTWD
- May 21: World Meditation Day #WorldMeditationDay
- May 29: Memorial Day #MemorialDay
June 2023 Social Media Holidays
June brings us food holiday winners like National Rotisserie Chicken Day, National Cheese Day and National Smoothie Day. You’ve also got Father’s Day on the way – perhaps a great day to advertise picnic baskets or BBQ? June is also Pride Month, Great Outdoors Month and National Adopt a Cat Month.
- June 1: Global Day of Parents #GlobalDayOfParents
- June 4: National Donut Day #NationalDonutDay
- June 5: World Environment Day #EnvironmentDay
- June 6: National Higher Education Day #HigherEducationDay
- June 7: Global Running Day #GlobalRunningDay
- June 8: National Best Friends Day #BestFriendsDay and World Oceans Day #WorldOceansDay
- June 11: International Children’s Day #ChildrensDay
- June 12: Superman Day #SupermanDay
- June 14: World Blood Donor Day #GiveBlood and Flag Day #FlagDay
- June 18: International Picnic Day #Picnic Day, Autistic Pride Day #AutisticPride and Father’s Day #HappyFathersDay
- June 19: Juneteenth (Freedom Day) #Juneteenth
- June 20: World Refugee Day #WithRefugees
- June 21: National Selfie Day #NationalSelfieDay and World Music Day #WorldMusicDay
- June 23: Take Your to Work Day #TakeYourDogToWorkDay
- June 30: Social Media Day #SMDay #SocialMediaDay
July 2023 Social Media Holidays
Bring on the ballpark snacks and summer treats! July is a foodie’s dream, with National Food Holidays like Blueberry Muffin Day, National Drive-Thru Day and National Hot Fudge Sundae Day all on the calendar.
The month offers lots of opportunities for creativity, as July is National Disability Pride Month, National Ice Cream Month and National Make a Difference to Children Month, too.
- July 1: National Postal Worker Day #NationalPostalWorkerDay
- July 3: International Plastic Bag Free Day #PlasticBagFree
- July 4: Independence Day #Happy4th #JulyFourth
- July 7: World Chocolate Day #WorldChocolateDay
- July 11: Cheer Up the Lonely Day #CheerUpTheLonelyDay
- July 12: Simplicity Day #SimplicityDay
- July 16: National Ice Cream Day #IceCreamDay
- July 17: World Emoji Day #WorldEmojiDay
- July 20: Get to Know Your Customers Day #GetToKnowYourCustomersDay
- July 21: Junk Food Day #JunkFoodDay
- July 23: Parents’ Day #ParentsDay
- July 24: International Self-Care Day #SelfCareDay
- July 30: International Day of Friendship #DayOfFriendship
- July 31: National Avocado Day #NationalAvocadoDay #AvocadoDay
August 2023 Social Media Holidays
Wind up your summer social media holiday calendar with August’s slate of yummy days, including National Ice Cream Sandwich Day, National Fajita Day and National Chop Suey Day. Yum!
August is also Black Business Month, Back to School Month and National Sandwich Month.
- August 1: National Girlfriends Day #GirlfriendsDay
- August 2: National Coloring Book Day #NationalColoringBookDay
- August 3: National Watermelon Day #NationalWatermelonDay
- August 4: International Beer Day #InternationalBeerDay
- August 8: Happiness Happens Day #HappinessHappensDay and International Cat Day #CatDay
- August 10: National Lazy Day #LazyDay
- August 11: National Son and Daughter Day #SonsAndDaughtersDay
- August 12: International Youth Day #YouthDay
- August 13: Left-Handers Day #LeftHandersDay
- August 15: Relaxation Day #RelaxationDay
- August 16: National Tell a Joke Day #NationalTellAJokeDay
- August 17: National Nonprofit Day #NationalNonprofitDay
- August 19: World Photography Day #WorldPhotographyDay and World Humanitarian Day #WorldHumanitarianDay
- August 21: Senior Citizens Day #SeniorCitizensDay
- August 26: Dog Appreciation Day #DogAppreciationDay #NationalDogDay and National Women’s Equality Day #Women’sEqualityDay
Market your restaurant with Grubhub
It’s crucial that restaurants find ways to reach diners year-round. One of the easiest ways to do this is to leverage holidays — both the official ones and the social media holidays designed with fun and creativity in mind.
Make life easier by creating a strategic marketing plan ahead of time, and use the list above along with our National Food Holidays guide to shape your calendar and choose points of focus. For even more help, make sure you’re a part of the best and fastest-growing third-party delivery app to ensure your promotions and delicious menus are being seen by diners in your area.
Sign up for Grubhub Marketplace today to see how you can build a competitive marketing and promotional strategy using our expertise and tools.
How to franchise a restaurant like a pro
When you run a successful restaurant, it’s not uncommon to receive franchising requests. The prospect can be attractive — allowing other people to open restaurants under your brand brings in more profit without the work and risk of running other locations yourself. Before you make the decision to franchise a restaurant, be sure to understand the process, the advantages and disadvantages.
What is a franchise?
A franchise is a type of business where a company owner, or franchisor, licenses their company name and brand to other people. These franchisees open their own locations with support from the parent company. In return, they usually pay the franchisor start-up fees and a percentage of the monthly profits.
McDonald’s is an example of a successful restaurant franchise — 95% of the company’s US locations are franchised. Each location has the same decor, branding, menu, and design as other McDonald’s locations, but they’re owned by different franchisees.
Many popular restaurants use a similar model, particularly in the fast-food industry. Auntie Anne’s, Taco Bell, Arby’s, Chick-fil-A and Subway are all franchise businesses.
It’s important to note that a franchise is different from a chain restaurant, such as Starbucks or Chipotle. In a chain, new locations are owned and operated by the parent company. Some businesses use a hybrid model that embraces both franchising and corporate-run branches.
Pros and cons of franchising your restaurant
Like any other type of business, restaurant franchising has both pros and cons. As you decide whether to run a franchise restaurant or an independent restaurant, it’s important to consider both sides.
Pros of franchising restaurants
All restaurants come with a certain amount of risk, but franchises have significant advantages that can help parent companies and individual owners reduce uncertainty.
- Faster start-up. New restaurant franchise owners typically receive support from the franchisor to streamline the start-up process. Depending on the business, this might include guidance on finding property, choosing or constructing a building, buying equipment, designing the interior, hiring staff and creating a menu. These established practices save a great deal of time and money, which means the location can open and start turning a profit in less time.
- Including branding. As the parent company, you provide all the marketing materials and branding elements to franchisees. This process lets you maintain control over the brand.
- name recognition. Franchisees don’t need to worry about building an audience from scratch. Because they’re licensing your existing brand name, they gain access to an existing customer base. This can reduce purchasing barriers and make it easier to secure sales.
- Easier operation. You can provide franchise owners with access to your existing advertising, supplier and support network. With these resources, they can run the business without expensive trial and error. The built-in support is especially helpful if you want to attract owners who are new to the restaurant industry.
- Streamlined expansion. Franchising lets you build your brand without the level of investment that’s required to open company-run branches. While other people run individual locations, you still make a profit.
Cons of franchising restaurants
Franchises don’t operate like traditional restaurants, so make sure to understand the drawbacks before you license your restaurant’s brand.
- Ample oversight. To maintain the integrity of the brand, you’ll need to spend a great deal of time and money monitoring individual restaurant franchise locations. If issues arise, you must manage disputes and pursue legal recourse, if necessary.
- Strict requirements. Before you can franchise your restaurant, you’ll need to establish strict requirements. Some companies look for franchisees with experience in restaurants or commercial real estate development. Others require new owners to have a minimum net worth and the ability to pay start-up fees without borrowing money. These qualifications reduce risk, but they also make it more challenging to find qualified entrepreneurs.
- Fees and royalties. Franchises come with a variety of fees, but even so, it takes time for the parent company to realize a profit on a new restaurant franchise.
How to franchise a restaurant
If you own a successful business, franchising is one way to expand your brand. You won’t own each location, but you’ll still receive a percentage of the profits. Learning how to franchise a restaurant takes time; the process varies but usually includes a few common steps:
- Standardize operations. A successful franchise restaurant is one that can be easily recreated by another owner in another location. Standard operating procedures are key — by standardizing and documenting each process in the business, you can help franchisees maintain the same quality and customer experience. You should have solid, repeatable processes for all common tasks, including ordering, inventory management, food service, food preparation, staff training and reporting.
- Claim your brand. Protect yourself and your brand from legal issues by trademarking the company name, logo, tagline and any other prominent identifiers.
- Build a franchise plan. Work with an attorney, a business analyst, and a financial planner to create a basic franchise plan. These professionals can help you analyze property costs, sales data and financial forecasts. With that information, you can determine the franchise fee, start-up costs and required capital. It’s also important to establish requirements for the owner, property, and equipment.
- File a franchise disclosure document (FDD). Use your franchise plan to create this overview document, which is required by the Federal Trade Commission (FTC). The FTC’s format is designed to provide potential franchisors with all the information they need to make a decision. You’ll need this document whether you’re franchising a fast-food or fine-dining brand; in some states, you must file or register the FDD.
- Write a franchise agreement. Have your attorney draw up a legal contract between you and your franchisees. It should spell out the responsibilities of each party in detail so everyone is clear about what to expect. The document should also explain the consequences if you or the franchisee fails to meet one or more obligations.
- Create franchisee resources. Build a resource library to help guide franchisees through the process of opening and operating a business. You might include information about finding property, choosing equipment, working with preferred suppliers, getting required permits, training employees, handling conflicts and managing revenue. If possible, create a forum or communication system that enables franchisees to support each other.
- Establish brand guidelines. Make sure each franchisee represents your brand accurately with clear, specific brand guidelines. This might include rules for social media, logo files, menu templates and interior design requirements. Be sure to explain exactly when and if franchisees have room for creativity in marketing and advertising and when they must follow established standards.
The cost of franchising your restaurant depends on attorney rates, state filing fees, and the complexity of your operations. Costs could range from $15,000 to more than $125,000.
Is franchising right for you?
Learning how to franchise a restaurant is just one way to grow a food-industry business. You can also expand your current location or open additional restaurants in other areas.
Franchising might be right for you if:
- Your business runs on standard operating procedures.
- Your menu is easy to replicate.
- You have a reliable and established network of suppliers.
- You’ve received numerous inquiries from potential franchise owners.
- You have the resources to manage and communicate with each franchisee.
- You want to diversify your income streams.
- Franchisees can open a restaurant for a reasonable price.
Grow your restaurant with a trusted partner by your side
If you’re hoping to franchise your restaurant, either now or in the future, it’s important to build a solid foundation. Adding delivery or using a ghost kitchen can help you develop recipes, bring in new customers and increase brand awareness — all of which make the business more attractive to prospective franchisees. Grubhub can help; to learn more, sign up for a free trial.
Ready, get set, say cheese toastie please at 185 eaters! –
Ready to titillate tastebuds around the country, the annual Great New Zealand Toastie Takeover is back for 2023 and kicking it up a gear, with a record number of toasties on offer from Kororāreka to Invercargill.
A firm feature on the culinary calendar, this annual celebration of the humble toasted sandwich keeps growing, with a record 185 eateries participating for 2023 – an increase on last year’s competition which saw a massive 140,000 toasted sandwiches consumed.
With this year’s competition now officially underway, toastie fans can look forward to three glorious months of sizzling sandwich goodness and some fierce competition at the grill, as venues battle it out for the title of the nation’s top toasted sandwich between now and late June.
Open to all New Zealand eateries, this year’s participants range from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar, Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
Competition rules remain the same as previous years. Each toastie must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must contain cheese (or an acceptable vegan substitute) and pickles from the McClure’s Pickles range. Everything else is up to the maker’s imagination.
As always originality and innovation are on show in this year’s entries, with smoked eel, gabagool, crayfish, wagyu steak tartare, pork belly, lamb pastrami, smoked prawns, wild deer, beef short rib, braised ham hock, smoked brisket, apple cider pulled pork, and sustainable line caught fish all featuring as hero ingredients.
Equally adventurous condiments range from kawakawa aioli, to blueberry balsamic jam, pinot noir jelly, banana chips, consommé dipping broth, pickle juice gel and McClure’s pickle caviar. While notable breads include gold leaf brioche, ramen noodle buns, pickle brine sourdough and beef fat brushed New York deli roll.
The trend towards vegetarian or plant-based entrants continues, with 10 vegan and 5 vegetarian entries, with ingredients like crispy tofu schnitzel, roasted ‘duck’ cheese, housemade ‘not salmon’, and ‘faux shore tuna’ made from lemon roasted chickpeas on the menu.
Also notable this year is the multitude of cuisines on offer – everything from Korean, to Japanese, Vietnamese, Filipino, Chinese, Indian, Mexican, Cuban, Jamaican and American – and of course Māori and Kiwiana-style entries.
Last year’s winner, Chef Rich Johns from Rotorua’s Okere Falls Store and Craft Beer Garden, is hoping to take out the top award again with a whiskey BBQ glazed smoked brisket, Swiss, cheddar and mozzarella cheese, leftover pickle chilli wholegrain mustard, McClure’s Sweet & Spicy Pickles, Pantry D’or pickle brine sourdough brushed with whiskey compound butter and dusted with dill pickle salt. Served with a pickle shot of brine to wash it down – road-trip anyone?
In Ponsonby, Sid Sahrawat’s KOL is serving the ‘Eel-legal Toastie’ – smoked eel mixed with fennel, capers and McClure’s pickles, Evansdale Tania smoked cheese, on white bread toasted on fire in an Indian jaffle maker.
Also in Auckland, Brothers Brewery is offering its take on a ‘Turducken Toastie’ – buttermilk fried chicken, smoked turkey breast, duck bacon and housemade cornbread stuffing, with mozzarella, Swiss cheese, McClure’s sweet and spicy pickles and house made garlic aioli, all sandwiched between crispy buttered slabs of sourdough and served with a beer gravy for dunking. And extra pickles on the side of course for a palate cleanser.
In Havelock North, Te Mata Figs’ The Figgery Cafe has taken its gluten free ciabatta-style bread and packed it with succulent fig molasses hot smoked salmon, McClure’s garlic and dill pickle infused cream cheese and fresh baby spinach, topped with a dollop of sweet and savory green fig jam and served with a crunchy McClure’s garlic and dill pickle spear.
While in Ashburton, The Fine Lion is serving Lumina lamb katsu, McClure’s sweet and spicy pickles, daikon, sour plum, pecorino, sheep camembert and smoked kawakawa kewpie mayo on Harvey’s special bread, all served with togarishi spiced spud skins and a pipette of McClure’s pickle hot sauce.
With participating eateries vying for a spot in the competition’s final round, it’s now up to the team of 30 judges – overseen by head judge Kerry Tyack – to eat their way around all 185 venues, in order to decide which sandwiches make it to the final 12. Finalists will be revealed late May, and after a second round of judging – and more opportunity for the public to sample the judges’ top picks – the supreme winner will be announced 20 June.
Kiwis also have the power to vote for their favorite toasted sandwich with the return of the People’s Choice Award. Voting is open now, with the winner announced late May.
Judge and co-founder of McClure’s Pickles, Joe McClure, says he is looking forward to returning to Kiwi shores in June for the final round of judging.
“Every year I am blown away – 185 entries, what an incredible turnout. I love New Zealand and after three long years of being unable to visit, I can’t wait to get back in a few months’ time to help judge this year’s top toastie.”
As the competition’s toastmaster royale, McClure has a message for toastie fans.
“If you’re a toastie lover like me, here’s your chance to support your favorite eateries and sample some of these very innovative and no doubt delicious toastie creations. And don’t forget to vote for your favorite in the People’s Choice Award.”
With school holidays in full swing, now is also the perfect time to check out a few entries while out and about or on the road, says judge Kerry Tyack.
For a list of competing eateries and a description of their toasted sandwich creations, see below or head to toastietakeover.com.
Previous competition winners include Rich Johns from Okere Falls Store and Craft Beer in Rotorua (2022), Steve MacDougall from Mollies, Hotel D’Urville in Blenheim (2021), Romeo Dowling Mitchell from Hungry Hobos Dunedin (2020), and Joseph Walker from the Hokitika Sandwich Company Hokitika (2019).
How to get a liquor license
Alcohol can be a profitable revenue stream for your restaurant. It’s an easy win — the markup is high, the labor requirements are low, and the product has a long shelf life. In fact, the average restaurant makes about 20% to 25% of its income from alcohol sales. Before you can add beer, wine or spirits to your menu, however, you’ll need a valid liquor license.
What is a liquor license?
A liquor license is the permit you need to make, distribute or sell alcohol legally. These licenses are usually issued by your state, but counties and cities may also set additional restrictions. While each area has its own rules, most liquor licenses regulate factors such as:
- The types of liquor you can sell
- When you can sell alcohol
- Where customers can consume the alcohol they buy
- Limits on alcohol sales
- Who can buy alcohol from you
- Price limits on alcohol
It’s important to understand the specific liquor laws for your state, county and city — after all, you’ll need a license before you can sell a single drink. Most areas offer several license classes to suit different establishments. Common classes include:
- Beer and wine. These licenses allow you to sell beer, wine, cider and occasionally other malt beverages. Most areas have distinct beer and wine licenses for bars, restaurants, wineries, breweries and catering businesses.
- All-liquor. This license goes by many names, but it typically permits you to sell beer, wine and spirits.
- Tavern. A tavern license is designed for establishments where alcohol makes up the majority of sales.
- Hotel. Hotels that serve alcohol on the premises need this type of license, which may offer both on-premises and off-premises consumption.
- Brewing. A brewing license allows an establishment to brew its own beer and sell it to customers. Other licenses may also be required.
Most states have multiple variations on these licenses that specify whether you need to sell food, if customers can take their drinks to go and rules for live entertainment. Make sure to start early; the application process can take months.
How to get a liquor license
Your state’s liquor-control body, which is often called the Department of Alcoholic Beverage Control (ABC), typically handles the licensing process. It can tell you how to get a liquor license and advise you of any local laws that might affect the process. Some states require you to have a seller’s permit and appropriate business tax registrations before you can apply.
The process can vary by state, county and city but usually involves a variation of these steps:
- File an application. Contact your state’s ABC and file an application. You may be able to apply online; in certain areas, however, you’ll need to bring the application to the nearest ABC office. Expect to pay an application fee. You may also be able to apply for a temporary permit to sell alcoholic beverages before the official review process is complete.
- Post a public notice. Many areas require you to post a public notice in your restaurant to let customers know you’re applying for a liquor license. Certain states have additional rules for publishing a notice in the local newspaper or advising neighboring homes and businesses about your plans.
- Pay license fees. Depending on your area, you can expect to pay anywhere from $500 to $4,000 or more. There may also be additional fees if you need inspections or multiple licenses. You’ll also need to pay a renewal fee every 1 or 2 years.
- Wait for the licensing review. During this process, which can take anywhere from 1 month to 1 year, officials review your application. They’re likely to investigate you and your premises, as well as local laws. If you qualify, the state will either mail or hand-deliver your license.
- Post license and required notices. Most states require you to display your physical liquor license behind glass. Some also require alcohol warnings for minors and pregnant people.
Given the potential length of the application review, it’s important to integrate it into your planning process. Expect delays if issues arise or if your state has met its quota for new liquor licenses. If that’s the case, you will likely need to make do with a beer and wine permit until the next period begins.
Other bar licenses you may need
The liquor licensing process can be complex; you may need more than one permit, depending on the structure of your business. For example, if you plan to host live music, you’ll often need a separate license. In New York, it’s called a cabaret liquor license. Michigan has separate permits for businesses that offer catering, dancing, or entertainment. If you’re offering food, plan to get a health permit and a food service license.
You might also need a special alcoholic beverages license to:
- Offer extended hours
- Sell liquor at a secondary location
- host events
- Have a second bar
- Selling alcohol to members only
- Operate at a private golf club or a ballpark
Each license comes with its own fee, which could be anywhere from $500 to $1,000 or more. Most licenses are administered through the state ABC, but your city council may have additional requirements when you’re applying for a new license; the city clerk can provide details.
Grow your alcohol selection with Grubhub
Since 2020, alcohol delivery has been a growing trend; customers appreciate the ability to enjoy a drink with their meals at home. A number of states now allow restaurants to offer alcoholic beverages in addition to their regular menu. It can be a worthwhile investment — on Grubhub, the average order value increases by $14-$15 when you add alcohol.
If your state permits, Grubhub makes it easy to add alcohol to your delivery menu. You’ll need to package drinks separately and advise customers that delivery drivers will check IDs at the time of drop-off. You can streamline the process by taking steps to optimize your restaurant for beverage delivery. Choose secure packaging, for example, and make sure to provide insulation for hot or cold drinks.
Whether you’re hoping to offer alcohol sales on-site or with delivery orders, a liquor license is a must. Start the process well in advance and you can be ready to serve drinks as soon as you open them to the public.
Your guide to great food critic reviews
Restaurateurs understand the weight of food critic reviews. A negative review could threaten to shut a restaurant’s doors, while a positive review can make a restaurant fill up reservations for weeks. In an industry where the approval of your work can make or break your business, it can be nerve racking to interact with food critics. To increase your chances of a positive rating, make sure your restaurant is prepared for a critic’s visit.
The role of a food critic
A food critic’s job is to visit restaurants, try the food, and write about the experience. Depending on the publication, the reviewer might also provide a rating. The purpose of a critic’s reviews is to educate readers about what to expect and help them make an informed decision about whether the restaurant is right for them.
Traditional food critics — those who write for newspapers and magazines — are usually reputable trained journalists. This formal education helps them apply consistent standards and write fairly about each establishment. Many critics have years of experience writing about food, restaurants, food service, chefs, and industry trends. They’re well-versed in different cuisines, cooking styles and service types.
Unlike other journalists, a restaurant critic needs a few specific, intangible skills — namely, a nuanced palette and few (if any) food aversions. That way, they can eat and write about a wide range of dishes without incorporating personal bias. Because they go incognito at restaurants, critics must be able to order and pay for meals without attracting attention.
Guidelines food critics follow
When a food journalist tries a restaurant, they pay close attention to every aspect of the experience. From the moment they walked in the door, they’re observing the decor, service, atmosphere and — of course — the food. Most publications require that their food writers follow a set of guidelines to ensure a fair reviewing process.
- Anonymity: To avoid special treatment, critics try hard to blend in with the rest of the patrons at a food establishment. Their goal is to get the same experience as any other customer. To that end, they rarely use their own names when making reservations.
- Range: Most critics try to taste a wide variety of recipes, often over the course of two or three visits. They typically order items from all parts of the menu, paying close attention to different ingredients and cooking techniques. This strategy gives them a better sense of the menu as well as the service experience. In many cases, a writer will bring a few guests to accommodate large orders without creating a spectacle.
- No gifts: In most cases, the publication pays for the critic’s meals. They don’t accept free or discounted meals to preserve the integrity of their reviews.
- Accuracy: Like any good journalist, a food critic strives for accuracy in every word. They double-check facts and verify that any claims they make are correct before the review is published.
Reputable critics understand that their words can have a very real effect on a business’s future; they go to great lengths to be fair and honest. Most publications establish a standard rating scale to help customers compare options at different price points. After a restaurant opens, writers usually wait a few weeks to review it; that way, the team has time to refine their operations and build key skills.
Wondering what standards your restaurant needs to meet? Some factors food critics consider include:
- Flavor and freshness of food
- Expertise of food preparation
- Selection of menu items
- Quality of service
- Atmosphere of the restaurant
- Price
Context is important, especially when it comes to service and atmosphere. After all, customers expect a different level of attentiveness and elegance at a fine-dining restaurant than they do at a diner. Critics take this into consideration when giving ratings.
In the age of blogs and social media, restaurant reviews can come from a variety of sources. While professional reviewers usually stick to journalistic standards, informal critics aren’t bound by the same standards.
How to earn a 5-star review
When you run a restaurant, you never know which patron could be a food critic. The best way to earn a good review is to create a consistent experience for all customers. Below are some tips and best practices.
- Focus on quality. Great meals start with high-quality ingredients. To preserve quality, make sure food is served quickly and stored safely.
- Refine your recipes. Narrow the selection to include meals customers respond well to. Choose dishes your kitchen staff can prepare well every time. Take a look at more tips on perfecting your menu.
- Train your staff. Make sure they understand skills such as speaking to customers, processing transactions, clearing tables, and serving food in a way that matches the atmosphere of the restaurant. This is particularly important for fine-dining restaurants, where customer expectations are higher.
- Offer efficient, friendly service. Customer-facing staff should aim to be friendly and welcoming but not intrusive. They should also be able to gauge what each table needs in terms of timing and interaction.
- Ask for feedback. Offer comment cards, send out surveys by email, or poll customers on social media. Use the responses to improve your operations.
The best part? When you maintain high standards for food critics, you’re more likely to receive more positive customer reviews on social media and Google Reviews. The same is true across more informal types of food writing, including blogs and online publications.
Steer clear of these common restaurant mistakes
Despite their attempts at anonymity, food critics occasionally become recognizable. In some cases, you might receive a tip that a food writer is on your reservation list. If that happens, it’s important to avoid these common mistakes.
- Don’t provide unusual services. If a food critic notices they’re getting preferential treatment, they’re likely to compare it to the service other tables are getting. When the difference is drastic, it can reflect unfavorably on the restaurant.
- Don’t gawk. Ask your servers and front-of-house staff to avoid staring at the critic; aim to create a standard, welcoming experience.
- Don’t interrupt the meal. Avoid the temptation to be overzealous with your service. Instead, give the critic time to taste and enjoy their meal.
- Don’t offer freebies. A trusted food critic with experience won’t accept meals for free. When you make the offer, even if it’s well-intentioned, it may seem like you’re trying to manipulate the situation.
By showing a critic what it’s truly like to dine in your restaurant, you can create a positive and realistic experience. Without excess attention, the reviewers have time to focus on the food – they can appreciate each detail of the restaurant and represent you fairly in their food writing.
SME concerns grow as risk of recession continues –
A nationwide survey of 1,000+ SME owners, directors and managers from across New Zealand by MYOB has highlighted the ongoing impact of inflation and the Reserve Bank’s efforts to control it are taking its toll on local businesses.
Based on recent inflation increases, more than a third (38%) of local SME leaders could only sustain their business for up to six months before they would need to dip into their personal finances or seek additional finance, according to new data from the 2023 MYOB Business Monitor.
A third (33%) of local SME decision-makers who respondents to the survey are ‘quite’ or ‘very’ concerned about the impact increasing interest rates will have on their business’ finances, and just over a fifth (21%) say their current cashflow levels are poor or very poor, while 44% say they are satisfactory and 35% say their cashflow levels are good.
On average, SMEs estimate their business overheads, such as rent and electricity, have increased by over $1500 per month in the last year, with just 13% of SMEs saying they haven’t seen their costs increase in the past 12 months.
MYOB spokesperson, Jo Tozer, explains that inflationary pressures continue to dampen SME confidence, which has remained stubbornly low over the past year.
“Across the country, SME leaders have pointed to rising inflation and the high cost of living generating the most pressure, with three quarters saying it was having the biggest impact on their level of confidence,” said Jo. “Likewise, the other major influences on SME confidence are also inflation-related, including the cost of fuel (64%) and rising interest rates (61%).”
“As a result, confidence levels among SMEs have remained largely unmoved since our last Business Monitor in March 2022, but these are worryingly close to the historic lows we saw immediately after the outbreak of the COVID-19 pandemic,” Jo adds.
More than two-thirds (69%) of local SMEs believe the New Zealand economy will decline in the next 12 months, one percentage point more than the same time last year (2022: 68%), with 30% believing that decline in economic activity will be significant. Just 16% of SME decision-makers expect the economy to improve – the same proportion as seen in the 2022 Business Monitor, and 13% believe it will remain the same.
Low growth and constrained profitability
“Tough trading conditions and falling consumer confidence have also seen local SMEs struggle to achieve revenue growth over the last year, and profitability in the last quarter has become particularly constrained,” said Jo.
Just over one-in-five (22%) local SMEs saw their revenue improve over the 12 months to March 2023, while more than a third (34%) saw revenue decline. The majority – 43% – say their year-on-year revenue has remained static.
The past quarter has also seen profitability restricted. Forty-five percent of SMEs report that their business has become less profitable over the last three months, while 41% say it has stayed the same. In contrast, only 13% of SMEs say their business has become more profitable over this time.
“In this sort of low growth environment, where businesses are dealing with increasing cost pressures, SMEs are finding themselves with dwindling cash reserves, and becoming more vulnerable to a growing number of external shocks – from natural disasters to a downturn in the economy,” Jo explains.
“With these risks and pressures in mind, heading into the new financial year is a good opportunity for SMEs to review their fundamentals – cashflow, debt levels and the stock they are carrying – and use this as a time to reset their business for a tighter market . Working with their accountant, bookkeeper or financial advisor now to start putting in place strategies could prove vital to their survival if there was further downturn in the economy.”
Risk of recession growing
On top of the most recent StatsNZ GDP data showing the economy shrank by 0.6% in the final quarter of 2022, the falling profitability and revenue amongst SMEs could also point to a possible contraction in activity for the first quarter of 2023.
According to MYOB’s Business Monitor, recession warnings are flashing red for the SME community, with 80% polled saying they are concerned about the risk of the New Zealand economy entering a recession in 2023. If this occurs, the survey insights show it could generate a wave of cost-cutting among SMEs, which will further limit local growth.
When asked what changes they would make to their business plans or operations if New Zealand was to enter a recession, the Business Monitor insights revealed:
- 38% would implement strict cost controls across the business
- 29% would dip into personal savings to keep trading
- 18% would reduce marketing spend to save money
- 14% would freeze wages/salaries
- 14% would need to increase the time they take to pay bills and suppliers
- 11% would close the business altogether
“This is a critical moment for many local SMEs, as they face the risk of recession with very little in the way of resources to give them a buffer against a major downturn in trade. Rampant inflation, a significantly disrupted supply chain and recent extreme weather events have all taken their toll on SME reserves – particularly in sectors like agriculture, hospitality and retail,” says MYOB’s Jo Tozer.
“SMEs give a lot to our local communities and they are going to need a great deal of support this year, so we’d encourage policy makers to give this careful consideration before implementing any changes which could add to the already growing range of costs to SMEs. For the rest of us Kiwis, if it is within your means, please continue to buy local to support our diverse and valuable network of small and medium businesses.”
Finding the Right Restaurant Insurance
When you open a restaurant, insurance is one of the most important investments you can make. Like car insurance or health insurance, these commercial policies help you manage the financial risks that come with doing business. Is your restaurant protected?
What is restaurant insurance?
Restaurant insurance is coverage that protects your business from financial losses when unexpected problems arise. It can help you cover legal and medical costs for customer injuries, for example, or pay for repairs and lost income after a kitchen fire.
Running a restaurant is inherently risky — the equipment is expensive, profit margins are narrow and a single mistake in food storage or handling can result in an outbreak of foodborne illness. Insurance helps mitigate that risk, making it a must-have protection for every restaurant owner.
Before you buy business insurance, it’s important to note that no two policies are alike. If you go into the process with a clear idea of your restaurant’s vulnerabilities, it’s easier to understand how different policy types can benefit your company.
Types of restaurant insurance to choose from
As a restaurant owner, you can select from a variety of coverage types; each one is designed to address a different liability, such as employee injuries or the potential for serving spoiled food. Common restaurant insurance options include:
- General liability insurance. These policies reduce your financial liability when someone makes a claim against your restaurant. The most common is bodily injury; coverage can help with expenses if a customer or a delivery person gets hurt while on your property. Some policies also include product liability coverage, which covers harm that results from the products you sell — usually, food poisoning. General liability coverage often extends to other things that might happen in the course of doing business, such as reputational harm, copyright infringement or damage to someone else’s property.
- Commercial umbrella insurance. You can use these policies to extend your liability coverage. They usually kick in when your general liability policy reaches its payout limit.
- Commercial property insurance. If your restaurant or the equipment in it is damaged, this type of coverage can pay for parts or all of the repair or replacement costs. In some cases, it replaces a percentage of your lost income if you have to shut down for repairs. Typically, coverage is limited to damage due to situations out of your control, such as fire or theft.
- Business income insurance. This type of insurance extends the protection of a property insurance policy, enabling you to receive extra funding during a shutdown. Depending on the terms, it might cover expenses such as utility bills or lost profits.
- Workers’ compensation insurance. Most restaurants must purchase a workers’ comp policy to help cover employees’ costs if they get sick or injured on the job. Specific laws and coverage options vary by state.
- Commercial crime insurance. These policies provide extra protection against general theft, employee theft, forgeries and data theft.
- Liquor liability insurance. If you serve alcohol, a liquor liability policy can help protect you if customers become intoxicated and cause harm to themselves, other people or property.
Some insurance providers offer a business owner’s policy that combines liability and business coverage. Others enable you to buy separate policies for customized protection.
The cost of restaurant coverage
The cost of restaurant business insurance can vary significantly based on factors such as your company’s size, location, revenue, and coverage amount. Some providers estimate an average annual cost of $2,080; others put that figure closer to $4,000.
When calculating premiums, insurance agents will consider your specific operations. For example, it usually costs more to insure a restaurant with upscale kitchen equipment or a high property value; if property damage occurs, the repair or replacement expenses are much higher. Likewise, a business with a large kitchen and front-of-house staff will pay more for workers’ comp than a two-person sandwich shop.
If the budget is a concern, try these tips to reduce your insurance costs:
- Ask about discounts for larger deductibles or up-front annual premium payments.
- Buy multiple policies from a single provider to get a bundle discount.
- Purchase only as much coverage as you actually need.
- Look for policies with a discount for loyalty or no-claims years.
Protecting your establishment
Buying restaurant insurance requires you to find a balance between protecting your business and controlling costs. An adequate amount of coverage provides peace of mind; more importantly, it helps your company stay afloat when unexpected expenses arise due to factors beyond your control.
- Determine the type of coverage you need. At a minimum, most restaurants need general liability coverage, property insurance, and workers’ comp insurance.
- Choose coverage limits. Your policy should provide enough financial support to cover common risks for your specific restaurant. If you run a bar with a mechanical bull, for example, you might need more liability coverage.
- Compare quotes. Get quotes from more than one insurance company, and compare them closely. Pay attention to what is covered, coverage limits, and the specific terms of the contract. Make sure to look at coverage restrictions, especially if your restaurant is located in an area that’s prone to hurricanes or flooding.
Restaurant insurance protects your business from a wide range of issues, from lawsuits to natural disasters. By investing in the right policies, you can stay compliant with local laws and keep the doors open even after a high-cost claim.