How To Prevent Cross Contamination at Your Restaurant
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How To Prevent Cross Contamination at Your Restaurant

When you’re running a restaurant, food safety is a top priority. Proper food handling and storage, combined with strict cleaning procedures, can prevent cross-contamination and reduce the risk of food-borne illnesses.

What is cross contamination?

Food cross contamination occurs when unsafe bacteria are transferred from one type of food to another. If someone eats cross-contaminated food that’s not properly cooked, it can cause food poisoning and other health conditions. Typically, contamination occurs as a result of incorrect food-handling procedures — chopping raw chicken and vegetables on the same cutting board without cleaning it, for example.

Certain foods present a high risk for cross contamination. Usually, these ingredients come from animals: eggs, raw meat, raw seafood, raw shellfish and unpasteurized milk are the common culprits.

As you’re improving food safety in your restaurant, it’s important to be aware of the primary types of cross contamination: food-to-food, people-to-food, and object-to-food. In this context, an object can be any piece of equipment in your kitchen, including knives, utensils, cutting boards, counters or even refrigerator shelves.

Situations that can cause cross contamination include:

  • Failing to wash your hands after handling risky food
  • Failing to wash utensils, equipment, and surfaces
  • Undercooking foods with harmful bacteria
  • Storing food improperly
  • Preparing or storing bacteria-laden food too close to other foods
  • Unsafe food-preservation methods

The importance of a safe kitchen

Cross contamination is a critical public health concern for restaurants and commercial kitchens, particularly when you’re handling raw food. By running a safe kitchen, you can help prevent health issues that can arise from foodborne bacteria. Examples include:

  • Raw meat. Raw meat can contain harmful bacteria, including E. coli, salmonella, C. perfringens and yersinia. These substances often cause diarrhea, vomiting and stomach cramps, but they can also lead to more serious infections that require hospitalization.
  • Raw eggs. Like raw meat, eggs can cross contaminate foods with salmonella, which can cause mild to severe food poisoning.
  • Raw seafood. Fish and shell fish can contain bacteria, mercury and other toxins that can affect the entire body.
  • Unpasteurized milk. This type of raw milk is sometimes used to make yogurt, soft cheeses and ice cream, but it can contain E. coli, listeria, campylobacter and salmonella. Listeria, in particular, is dangerous for pregnant women; the bacteria can have a traumatic effect on the pregnancy.
  • produce. While fruits and vegetables don’t naturally contain harmful bacteria, they can pick it up on the journey from the farm to your restaurant. Leafy greens, for example, are a common carrier of E. coli, which can cause serious infections and kidney failure.

Bacteria aren’t the only substances that can be transferred during cross contamination — allergens can also be a problem. People with serious food allergies must often avoid dishes and ingredients that have been in contact with specific allergens; nuts, dairy and gluten are common triggers. The only safe way to serve a customer with a significant allergy is to prepare their food using separate utensils, equipment, dishes, pots, cleaning implements and ingredients.

Gluten-free food is a particular concern for restaurants because, unlike most bacteria, gluten is a protein that survives the heating and sanitizing processes. Careful handling is a must. For example, gluten-free toast should not be made in a toaster that is also used for regular bread. Even trace amounts in cooked food can cause a severe allergic reaction.

Tips for preventing cross contamination

To prevent cross contamination, your restaurant should develop a set of food safety best practices that support public health. Every employee who interacts with food should follow a few key procedures:

  • Wash hands thoroughly with soap before and after working with food.
  • Wash hands after touching garbage, bathroom equipment or handles.
  • Use separate cutting boards, dishes and utensils for raw meat.
  • Maintain safe temperatures while thawing frozen meat.
  • Use pasteurized milk instead of raw milk.
  • Avoid tasting foods with raw eggs.
  • Wash vegetables thoroughly.
  • Make sure cooked meats reach a safe internal temperature.
  • Use gloves as necessary when handling raw food.
  • Don’t undercook eggs and foods that contain eggs.
  • Throw away raw meat packaging immediately to contain juices.
  • Don’t leave cooked food out at room temperature for more than 2 hours.
  • Avoid working in the kitchen when sick.

Safe storage is another important step. Any time you’re storing raw food that’s prone to harmful bacteria, make sure it’s packaged to prevent leaks, and keep it away from other foods to prevent contact. Inhibit bacteria growth by keeping your refrigerator at 40 degrees Fahrenheit or cooler. If you’re reusing cooked, refrigerated ingredients, make sure to use them within 3 or 4 days; after that, the risk for food poisoning increases.

Restaurant kitchens require frequent cleaning — your goal is to remove or kill any bacteria lingering on surfaces or objects. Keep in mind that bacteria can spread easily, so it’s important to clean everything as soon as possible after it comes into contact with bacteria-carrying ingredients. Basic cleaning tips include:

  • Wash dishes with hot, soapy water, using a dishwasher whenever possible.
  • When drying dishes manually, use a clean towel.
  • Disinfect countertops and other surfaces.
  • Wash kitchen towels and linens on the hottest available cycle.

The bottom line on cross contamination

Cross contamination is a possibility in every restaurant, whether you sell sandwiches or multicourse meals. To update your operations, analyze your kitchen and front-of-house practices and identify opportunities for improvement. Focus on the touchpoints with a high risk of bacterial spread: raw food preparation, storage and cleaning. Even small adjustments to practices — installing hand-washing stations, for example, or keeping gluten-free food separate — can reduce the presence of harmful bacteria. Work with chefs and kitchen managers to implement new practices, and make sure to train every staff member thoroughly.

Stringent food safety procedures can reduce the risk your restaurant faces, both in the eyes of the public and with government officials. When every staff member adheres to safe practices at all times, it prevents food poisoning incidents. This is critical to maintaining a positive reputation — a single outbreak can be enough to turn off diners and affect your revenue. Consistent safety practices are also the best way to prepare for inspections; that way, you won’t need to worry about health code violations for cross contamination, storage methods, and food temperature.

Improving food safety at your restaurant

When it comes to cross contamination, a proactive approach works best. By adjusting your food-safety practices today, you can preserve the integrity of each ingredient and keep customers safe. At Grubhub, food safety is a top priority. As chefs, we know you’re ensuring your food quality is top notch. Our drivers are committed to keeping your food safe en route to its destination. Looking for a partner to seamlessly get your dishes to hungry customers? Partner with Grubhub today.

How to control your food expenses
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How to control your food expenses

alone — the rising price of food is one of the biggest challenges for restaurant owners in 2023. While costs are always subject to fluctuation, this year brings a perfect storm of economic forces. Inflation, persistent supply chain disruptions, and a possible recession are driving increases of 10% or more across the board. By finding ways to control costs, you can maintain a positive cash flow and protect your bottom line.

What impacts the cost of food?

The global food market is complex and interconnected, which means an incident across the world can have a significant impact on your restaurant’s operations. For example, Ukraine typically produces 10% of the world’s wheat and 13% of its barley; the Russian invasion has affected crops and exports, reducing the global supply and increasing prices.

Some other factors that affect the cost of food include:

  • Supply chain problems. Ongoing disruptions to the global supply chain slow the supply of both food and the packaging it comes in.
  • Natural disasters. Storms and unexpected climate conditions can wipe out crops, destroy stored food, or disrupt shipments.
  • Disease outbreaks. Diseases that affect crops or animals can drastically reduce the available food supply. In late 2022, for example, an outbreak of avian flu caused egg prices to rise by nearly 60%.
  • Labor issues. Food producers rely heavily on human labor; when they have staffing shortages, it can affect supply and drive up prices.
  • energy prices. High energy prices make it more expensive to process and transport food.

Types of restaurant food expenses

When you run a restaurant, there are three primary types of food expenses to consider when you’re building a menu: recipe cost, plate cost and period cost.

  • Recipe cost is the amount of money you need to spend to make a recipe. To find it, calculate the price of each ingredient. If a recipe takes 1 pound of flour and you spend $30 on a 50-pound bag, the cost for that ingredient would be 60 cents.
  • Plate cost refers to the cost of a meal on your menu. If it’s part of a larger recipe, you can simply divide the recipe cost by the number of servings. Otherwise, add the cost of each ingredient or element of the dish.
  • period cost is the amount you spend on food over a specific period of time. To calculate it, take the dollar value of your inventory at the beginning of the period and add the value of any purchases you make during the period. Then, subtract the value of the remaining inventory at the end of the period to get your total food cost.

When you understand each type of food expense, it’s easier to set appropriate menu prices. Track each cost regularly — that way you can spot seasonal increases for specific ingredients and adjust your menu accordingly. If blueberries are more expensive in the winter, you might focus on desserts that incorporate cheaper, in-season ingredients such as lemons or oranges. Adopt a seasonal menu to keep up with changing flavor profiles.

Current food-expense data also helps you react quickly when customers reduce spending on restaurants and entertainment.

Food cost percentage: how to calculate it and why it’s important

Food cost percentage is the expense of your ingredients expressed as a percentage of your revenue. This number is an important reference point when you’re keeping tabs on food expenses and profits. If your food cost percentage is too high, you may need to reduce food spending or increase prices to avoid diminishing your restaurant’s profit margin.

In general, a good food cost percentage for restaurants falls between 25% and 40%, but the ideal target depends on your restaurant’s typical meal expense. If you run a fine-dining business that serves caviar and prime cuts of beef, you might have a food cost percentage between 35% and 40%; for a sandwich shop, this number might be closer to 25%.

To calculate your food cost percentage, follow these steps:

  1. Choose a specific period of time and calculate the period cost for your food (value of beginning inventory + value of purchases – value of ending inventory).
  2. Calculate the total menu item food sales for the same period of time.
  3. Divide the period cost by the total food sales and multiply by 100 to get the food cost percentage.

3 ways to control your food expenses

When prices are high, it’s more important than ever to control food costs. Reducing meal expenses creates more wiggle room in the budget to cover incidental expenses.

As you adjust your restaurant’s practices, it’s important to move gradually and keep an eye on the latest USDA food plans. Small, sustainable changes enable you to keep expenses in check while maintaining a consistent customer experience during a business meal or family dinner.

1. Get the best prices

When you need to control food costs, start by examining your supplier agreements. Some ways to get a good deal include:

  • Shop around. Get quotes from multiple vendors to make sure you’re getting a fair price.
  • Negotiate. If you’re happy with your current supplier, see if you can negotiate a better deal. You may need to offer something in return — sign a long-term commitment, for example, or order more products in return for discounted prices.
  • Consolidate orders. Save money on shipping fees by consolidating your orders. Instead of ordering pasta and other dry goods every week, order once every 2 or 3 months. As a bonus, this strategy also makes it easier to get bulk discounts.
  • Pay on time. Timely payments help your suppliers manage their cash flow. If you have a solid history, they may be more likely to cut you a deal to secure your loyalty.
  • Find a local supplier. If your restaurant specializes in seasonal ingredients, consider partnering with a local farmer. You’ll pay less for transportation, and you can often negotiate a reasonable price for higher-quality foods.

Once you’ve found a satisfactory balance between food quality and cost, you can revisit your menu pricing strategy to ensure your food cost percentage falls within an acceptable range.

2. Customize your menu

Compare your menu to the last 3-12 months of sales data. What dishes sell consistently? What are the lowest-performing items? Do certain dishes sell only during specific months?

With these insights, customize your menu by:

  • Eliminating low-performers. If certain dishes rarely or never sell, cut them from the menu. That way, the ingredients won’t take up valuable storage space, and you won’t need to worry about spoilage.
  • Creating rotating offerings. If customers only order specific dishes during certain times, remove them from the menu the rest of the year.
  • Focusing on seasonal ingredients. Ingredients are more plentiful when they’re in season, so prices tend to be lower. Create a seasonal menu that highlights these ingredients, and builds excitement among diners by writing mouthwatering menu descriptions.

Adjusting your menu on a regular basis helps you save money, but it also gives customers a reason to come back. To ensure diners are aware of the latest updates, make sure to communicate the changes in your restaurant with social media posts and marketing emails.

3. Control your inventory

When your inventory goes bad, it’s essentially wasted money. To control costs, manage your inventory carefully. Some ways to do so include:

  • Track ingredients. Use software to track every ingredient; note which ingredients sit longer and adjust your ordering process accordingly.
  • Order perishable ingredients locally. Locally sourced food has shorter transport times and more frequent deliveries, which can help reduce spoilage.
  • Use promotions. If you notice that an ingredient is getting close to its expiration date, offer a special price on dishes that feature it. Grubhub Promotions makes it easy to increase visibility and increase sales for these menu items so you can quickly run through your inventory.

Cutting back on food waste

The food waste in your restaurant consists of the ingredients and leftovers you throw away every day. Spoiled food, returned meals, dropped trays, and inefficient preparation can all contribute to waste. By identifying the most wasteful aspects of your operations, you can get more mileage from your inventory and simultaneously reduce spending. Some ways to reduce food waste and manage your food costs include:

  • Order ingredients to align with sales volume.
  • Train kitchen staff in low-waste prep for each menu item.
  • Prevent spoilage by using ingredients with a “first-in, first-out” approach.
  • Standardize your recipes and portion sizes.

A low-waste operation benefits your bottom line — it cuts costs and keeps your food expenses under control, which leads to higher revenue.

Partner With Grubhub

As you find ways to control food costs in your restaurant, Grubhub can help. Your latest sales data is always available, enabling efficient analysis. Need to customize your menu items? The platform streamlines the process, so you can update the seasonal menu or push new promotions with just a few clicks. To get started, sign up for Grubhub today.

How to leverage customer data for your restaurant
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How to leverage customer data for your restaurant

Restaurant owners have endless data at their fingertips from a variety of sources — point-of-sale (POS) systems, marketing platforms, inventory trackers and scheduling software, to name a few. But do you know how to use this data to your advantage?

While it might take some time to understand up front, data analytics can help position your business for long-term growth. By learning how to categorize, collect, and use customer information, you can improve your marketing and build stronger customer relationships.

What are the four types of restaurant customer data?

When you start working with customer data for your restaurant, the sheer volume of information can feel overwhelming. It’s helpful to break everything down into categories:

  1. Identitydata covers basic information about your diners, enabling you to find your key demographics and spot opportunities for audience expansion. It includes things such as a customer’s name, age, birthday, location, ethnicity, gender, phone number and email address. Depending on your restaurant’s goals, your database might also include information about the customer’s family. You can take identity data a step further to add socioeconomic information such as job title, industry and approximate income.
  2. Engagement data includes details about how, when and how often customers interact with your restaurant. You can collect this information from your POS system or the analytics that are connected to your website, social media platforms or email marketing program. Useful metrics include website traffic, marketing email open rate, behavioral flow, click-through rate and conversions.
  3. Behavioral data covers the different ways diners engage with your restaurant. It could include order history, average order value, participation in loyalty programs and use of delivery promotions. On a broader scale, this data can also incorporate things such as email newsletter sign-ups and unsubscribes, creating an account on your delivery system and engagement on different types of devices.
  4. Attitudinal data involves customers’ attitudes toward your restaurant. It helps you track the opinion of your brand across your diners, the public and specific segments of your audience. For restaurants, it might cover the performance of a menu item, customer reactions to a price or feedback about a seasonal dish. This information typically comes from customer surveys, comment cards, online reviews and complaints.

How to capture customer data

Data can help drive everything from marketing to menu design — but first, you have to collect it. There are many ways to capture data; some are automatic, while others require direct input from your customers.

If you’re new to data analysis, it’s often easiest to start with hands-off data-collection solutions. These systems run in the background, gathering information until you’re ready to use it. Popular options include Google Analytics, which gathers website data, and social media analytics to help you track how customers interact with your profiles and posts.

To collect delivery data, try Grubhub Direct, a service that lets you set up a commission-free online ordering website for your business. As soon as your customers start ordering through your Direct site, the system automatically captures details such as order history, average order, purchase frequency and contact information. Since you own the data, you can download it for free, engage with customers directly and build one-on-one relationships.

When your automatic systems are running, try asking your diners for direct feedback — individual reviews tell you exactly what customers think. Request reviews in person, mention it in your marketing emails and make the request via social media. If your restaurant is on the Grubhub platform, customers can leave feedback after every order. With Grubhub Premium, you can even respond to ratings and reviews to build trust and show you’re serious about creating the best experience possible.

You can also encourage reviews by creating a Google Business profile. Customers can upload photos, rate your restaurant and leave comments. The rating is visible when someone comes across your restaurant through a Google or Google Maps search; a high rating can boost engagement and bring in new diners. Make the most of your Business profile by:

The physical activity in your restaurant is another important data source. Capture information by tracking restaurant capacity and orders per hour. Then, use the data to improve operations. When you understand how order volume and dinner numbers fluctuate throughout the day and week, it’s easier to adjust staffing to meet the demand. Efficient scheduling keeps labor costs in check and ensures employees’ workloads are reasonable.

5 tips to take advantage of customer data

Now that you know how to capture customer data, the next step is to use the information to improve your restaurant operations – and ensure customer satisfaction.

1. Create a customer loyalty program

Loyalty programs can help you collect and use customer data. Diners must sign up to participate, so you can record their names, contact information and order history. As you start to create personal records for each customer, use the data to reward and encourage repeat business:

  • Track order value and provide a discount coupon after customers spend a certain amount over time.
  • Monitor order frequency gaps and use them to trigger an automated “we miss you” email.
  • Work with your delivery platform to offer a deal after a certain number of orders.

Check out more strategies for creating a restaurant loyalty program that stands out.

2. Send targeted promotions

Customer data gives you the power to personalize your marketing efforts. If you’re tracking a customer’s orders, for example, it’s easy to identify the items they order frequently. With that information, you can recommend new menu items, create targeted upsell offers or send customized discount coupons for the diner’s favorite meal.

Order times can be helpful, too. If you know a specific customer often comes in for lunch on Friday at noon, you might schedule a marketing email for 10 am to encourage them to choose your restaurant over a competitor.

Data is particularly useful within your delivery system. Use it to suggest items customers might like, offer a special discount for a larger order, or provide a free item with the purchase of another item. Services such as Grubhub Premium make it easy to access both promotion and loyalty tools to increase exposure and maximize the benefit of customer data. For example, if a quesadilla is your most popular item, consider offering a 10% discount to motivate diners to add it to their cart. Learn more about how you can run promotions on Grubhub.

3. Establish contacts

Once you have a customer’s contact information, use it to create and maintain an open line of communication. Put diners’ email addresses into a mailing list, and send out regular newsletters to promote new specials and announce seasonal menus. To prompt people to come in or order delivery, provide exclusive discount codes or special deals. Depending on your target demographic, you can also send coupons in the mail.

Regular contact can boost business returns, but it also keeps your restaurant top of mind. It’s a good way to announce changes that affect customers as well — holiday hours or a new location, for example. When you’re consistent with the frequency and personality of marketing emails, they can help humanize your brand and make diners feel they’re part of a community.

If you need to start collecting email addresses, there are several ways to go about it without seeming pushy. The trick is to find an incentive that’s appealing enough to get guests to hand over their email. Offer a free dessert to people who join your mailing list, invite social media followers to enter a contest, or require an email to sign in to your restaurant’s Wi-Fi.

4. Show appreciation

Tracking individual data helps you understand your customers on a deeper level. In fact, you probably know more about them than their coworkers. Use that data to show your appreciation and build a positive, lasting relationship. Some options include:

  • Send a birthday discount code.
  • Include a surprise treat for repeat customers.
  • Celebrate the sign-up anniversary for loyalty-program members.
  • Host an exclusive tasting or thank-you dinner for loyal diners.

No matter how you show thanks, receiving a special discount or bonus can mean a lot to a customer. Take a look at more ways you can show your customers you appreciate their business.

5. Get social

Social media is critical for restaurants — customers use platforms such as Instagram and TikTok to research restaurants and find exciting new dishes. To make sure your posts are getting in front of the right people, analyze customer data to find out where your target customers spend time online.

Different demographics tend to use different platforms. If you want to reach younger people, consider building a presence on TikTok or Instagram. For an older audience, you might want to double down on your Facebook posting strategy. Then, use your profile to build connections:

  • Post videos of new dishes or tempting desserts.
  • Release food posts when customers are thinking about their next meal.
  • Offer discounts for social media followers.

Check out more tips on how to make your social media pop.

Take control of your customer data with Grubhub

At Grubhub, we understand how data can be powerful for restaurants. We’ve looked into customer data and trends to help independent restaurants like you understand your diners. Dive into our Technomic report where we dig into current online ordering trends and tips for independent restaurants. Take a look at Grubhub’s #2022Delivered to get a look into customer’s ordering habits and cuisine preferences.

Check out Grubhub's 2022 Delivered

Customer data is one of the most valuable tools you have to market your restaurant. The right information enables you to personalize marketing, build relationships, and boost loyalty. If you’re ready to streamline your data collection and marketing for delivery customers, try Grubhub today.

How to collaborate with micro influencers to grow restaurant sales
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How to collaborate with micro influencers to grow restaurant sales

Social media can have a big impact on users’ food choices — scroll through Instagram food posts on an empty stomach and you’ll experience the effect for yourself. The power of social media suggestion is so strong, in fact, that it’s a cornerstone of many restaurants’ marketing strategies. One study found that 53% of millennials have eaten or ordered from restaurants after coming across them on TikTok. Social media has a direct influence on diners.

If you run a restaurant, now’s the time to go all in on social media. As you expand your online presence, working with micro-influencers is one way to quickly build a bigger audience and maximize your marketing budget.

What are micro influencers?

A micro influencer is a person who has a small, highly targeted social media following — typically, between 1,000 and 50,000 followers. These influencers build an audience by posting about a specific topic, offering opinions and sharing products or locations.

In the food industry, micro-influencers are often called food bloggers or food influencers. They usually focus on cooking, specific cuisines, outrageous dishes or restaurant reviews. Some people review different desserts, for example, while others focus on the best restaurants in a specific city or region.

The power of the micro influencer lies in the name: influence. Followers value the person’s opinions, perspectives or style. If the influencer shares a positive opinion of a product or a restaurant, it can affect consumer decision-making and result in a surge of sales for the business.

Influencing is such a powerful driver for sales, in fact, that brands regularly drop tens of thousands of dollars on sponsored posts. As a result, successful food influencers have gained millions of followers and six-figure incomes.

If your restaurant’s marketing budget is smaller, you can still integrate a similar strategy — that’s where micro influencers come in. Because they have smaller followings, these online personalities tend to be more affordable, available and flexible. Their audiences are often more loyal and engaged, which can result in a higher ROI.

Of course, paid posts aren’t the only way to get exposure from influencers. They often come to your restaurants and mention your food without being asked. To keep tabs on what people are saying about your restaurant, it’s critical to build a social media presence and monitor brand mentions.

Why partner with food bloggers?

Influencing is the modern version of word-of-mouth advertising. When you partner with food bloggers, you can leverage their network to build brand awareness for your restaurant. Since the review or recommendation is coming from a trusted source, followers may be more receptive to the message.

While you can reach new audiences through your own social media, food bloggers speed up the process. With a single post, you can reach a broad group of people who are already interested in what you have to offer — no targeted advertising required. Influencer marketing fits neatly into your existing social media strategy by driving traffic to your business website, profiles and online ordering platforms.

3 tips to successfully collaborate with food bloggers

Collaborating with food bloggers and micro-influencers can be an effective way to increase your restaurant’s social media reach and engagement. Foodie influencers live and breathe social media, so they understand exactly how to capture their followers’ attention and convince them to buy.

Authenticity is critical — audiences can spot an insincere money grab a mile away. To get the most from a partnership, it’s important to find the right blogger for your brand. Food influencer marketing is most effective when restaurants and influencers feel like a natural, organic match.

1. Build your restaurant’s social media presence

The best way to find food influencers is to meet them where they are — on social media. Before you reach out to bloggers, take time to build a robust and attention-grabbing digital presence. At a minimum, you should have:

Regular posts attract new customers, but they also show influencers you’re online and active. After all, exposure goes both ways; bloggers rely on you to share their posts to form a collaboration.

If you already have an established online presence, take engagement to the next level. Encourage your followers to comment by asking questions, hosting contests, or seeking input about new menu items. Give people (and bloggers) a reason to stop in by posting about specials and followers-only deals. When someone comments, respond; it’s a fun way to humanize the brand and attract influencers who want to work with people rather than a faceless corporation.

Keep in mind that some influencers will order delivery before writing a review. Don’t forget to include a link to your online ordering platform. Convenience matters — if your existing system doesn’t provide a fast, seamless experience, switch to Grubhub Direct to create a branded, commission-free website ordering at no additional cost.

2. Follow trending hashtags and accounts

Social media is all about the trends. To find top influencers, keep an eye out for trending hashtags that food bloggers use to connect with followers. Follow the hashtags to find relevant accounts and engage in the latest discussions. Look for posts with plenty of thoughtful comments; they indicate the audience is highly engaged.

Start with popular restaurant-related tags:

  • #Foodie
  • #FoodBlogger
  • #Foodstagram
  • #FoodPhotography
  • #GoodEats
  • #RestaurantPhotography

If you have an independent restaurant, find micro-influencers by refining your hashtag search with niche terms. For example, if you run a restaurant in Chicago, you could follow #ChicagoRestaurants, #ChicagoFoodie or #ChicagoEats. Do you focus on a specific cuisine? Try hashtags such as #ThaiFood, #PastaLover, #HealthyEats or #ChicagoVegans.

While you’re exploring hashtags, you’ll probably come across accounts that feature restaurants in your city or genre. Follow them and note when they share posts from local bloggers; it’s a great way to spot micro-influencers in your area.

3. Reach out to influencers directly

As soon as you find an influencer who seems like a good match for your restaurant, reach out directly. Request a collaboration, and explain a little bit about your restaurant’s story and vibe. Your message should also explain:

  • What you’re looking for: You might want a restaurant review or a menu promotion, for example.
  • What you’re offering in return: Few people are willing to work for free. At a minimum, you should offer a free meal or a discount. If you want to work with popular influencers, be prepared to pay.

Don’t be afraid to start with small, local influencers — people with highly relevant, active audiences that can bring big returns for your business. They also receive fewer offers, so you can often start a partnership on a budget. When you’re reaching out to someone with 10,000 or more followers, get in touch by email. People with large audiences get hundreds of DMs, so email is a good way to ensure your message doesn’t get lost in the shuffle.

How to prepare for a food influencer’s visit

Preparation is the key to a successful blogger collaboration. To get ready, follow these steps:

  • Choose a good time: Suggest a time when the restaurant is busy but not completely full. The bloggers can get a sense of the vibe, and the staff will have time to provide plenty of attention.
  • Focus on presentation: Make sure your table settings, plating, and presentation are top-notch and ready to shine in the influencer’s photos. Consider seating the blogger near a window; the natural light will help the food look its best.
  • Agree on a menu in advance: Work with the influencer before the visit and decide whether they’ll be trying a specific dish, selecting from a tasting menu or ordering off the regular menu.
  • Prep your staff: Ask servers to be prompt and courteous but not overbearing, and suggest the owners stop by the table to say hello. End the visit on a positive note by thanking the influencer and inviting them back.

Give influencers a reason to celebrate with food holidays

Influencers are always looking for new trends to inspire content. In the restaurant industry, food holidays — days that celebrate a specific food or cuisine — are the perfect fit. Get in on the fun by inviting local influencers to post about your restaurant on a relevant holiday; find a full list on the National Food Holiday calendar. Sweeten the deal by giving them a special discount to include in the post. On National Donut Day, you might host a $1 donut promotion or hand one out for free to every diner.

Download the Grubhub's Guide to National Food Holidays

Your cuisine is a click away with Grubhub

To get the most from your influencer marketing campaign, it’s important to give viewers an easy way to order. That’s where Grubhub Direct comes in. Include your Direct link in your social media profile and the influencer’s post and customers can order while your restaurant is top of mind. To get started and put your restaurant in front of more customers, join Grubhub today.

What you need to know about POS Integration
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What you need to know about POS Integration

Point-of-sale (POS) integration remains a hot topic among restaurant owners, and for good reason. In its 2016 POS Software Trends Report, Hospitality Technology revealed that more than half of restaurants want to be integrated with their POS systems. Since then, the idea has only picked up steam.

Point-of-sale (POS) integration remains a hot topic among restaurant owners, and for good reason. in its 2016 POS Software Trends Report, Hospitality Technology revealed that more than half of restaurants want to be integrated with their POS systems. Since then, the idea has only picked up steam.

By bringing together various restaurant operations, POS integration helps you better manage staff, access more intelligent business insights and increase efficiencies. And now, Grubhub is bringing its own online ordering capabilities to some of the leading POS systems, including Breadcrumb POS from Upserve, Toast and MICROS, to help restaurant owners integrate their delivery and takeout services with their business.

Curious if this is the right move? Check out three things POS integration can do for your restaurant.

If you are already a POS integrated Grubhub partner, read below to learn more about how to manage Grubhub operations through your provider- or sign in to your Grubhub for Restaurant’s account and navigate to the Help Center for additional guidance.

What does POS integration mean for my staff?

From preparing memorable dishes to maintaining a top-notch dining experience, front- and back-of-house staff members already have a lot on their plates. Help them make the most of their time in the kitchen by integrating your management operations with your POS system.

Not only can the right integration save your staff the trouble of taking orders, but it may also clear countertop space previously occupied by other ordering devices. Perhaps even more importantly, POS integration means you’ll only have to train your staff on one system, saving you tons of time.

Can it make a difference in my restaurant’s bottom line?

Regardless of whether you’re a quick service restaurant or more of a fine dining establishment, chances are you’ve struggled to schedule the right number of staff members for each shift. But with POS integration, you’ll have the luxury of kissing those problems goodbye.

By improving restaurant management efficiency, POS integration can help you deliver more orders without bringing in extra staff. More consolidated finances also enable you to take care of complicated tasks – such as balancing the books or managing tips – with ease.

I like to switch up my menu often, is that something a POS integration can help with?

Whether you’re adding daily specials or incorporating seasonal ingredients into crowd favorites, a POS integration may help speed up the process. When integrating your POS with Grubhub, those menu changes will automatically be reflected every time a front- or back-of-house staff member updates your menu.

How else can I manage Grubhub operations through POS integration?

In addition to updating your Grubhub menu directly through your POS provider, you will also be able to:

  • Add menu photos
  • Receive and fulfill orders
  • Make order adjustments
  • Adjust hours of operation
  • And more!

Reach out to your provider for further assistance on how to take the actions outlined above.

Ready to reach new customers and grow your business with Grubhub? Signup today!

What POS integrations are capable on Grubhub?

We partner with many POS providers, including:

  • Aloha
  • Brinker
  • Checkmate
  • Chick-fil-A
  • Chipotle
  • Chowly
  • Deliverect
  • McDonald’s
  • lol
  • Omnivore
  • Panera
  • Sicom/RBI
  • Taco Bells
  • Toasts
  • Wendy’s

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Grand Gateway Hotel owner claims she can’t get a fair trial in Rapid City
Hotels
ameky , , , ,
Grand Gateway Hotel owner claims she can’t get a fair trial in Rapid City






Grand Gateway Hotel

The Grand Gateway Hotel at 1721 N. Lacrosse Street in Rapid City.


Matt Gade, Journal staff


One of the owners of the Grand Gateway Hotel, who allegedly sprayed a chemical at protesters, wants her triple assault case moved to another venue, claiming she is unable to get a fair trial in Pennington County because of media coverage.

An attorney representing Connie Uhre, 75, requested Friday that a Pennington County judge move her triple simple assault case to Fall River County, arguing that media coverage and social media posts have tainted the jury pool.

The Grand Gateway Hotel in Rapid City and Uhre received national media attention following racist comments in March 2022, multiple protests against the business and two federal discrimination lawsuits.

“This is pretrial publicity times ten,” Shawn Tornow told Magistrate Judge Scott Bogue Friday afternoon. “It would be unreasonable not to change the venue.”

Tornow submitted a six-page brief on Dec. 14 asking the court for a change of venue accompanied by a 42-page affidavit in an effort to prove that the social media involvement and media interest in the case has made it impossible for Uhre to have a fair trial in Pennington County.

People are also reading…

Connie Uhre’s motion to change the venue of her case to another county.


Shalom Baer Gee



The affidavit included clippings from the Rapid City Journal and other local media, as well as social media content — including a Facebook message apparently to Uhre that states, in part, “I hope every single business you guys own burns to the ground.”

Tornow appeared on behalf of Uhre, who is facing three misdemeanor counts of simple assault after she was arrested on May 27. She faces up to one year in a county jail and a $2,000 fine for each count if convicted. She has appeared in court herself thus far.

In multiple videos from demonstrators at the NDN Collective picket line boycott event, Uhre could be seen getting out of her vehicle in the Grand Gateway Hotel parking lot and spraying at least three demonstrators with Pledge, a cleaning spray. At least one demonstrator was sprayed directly in the face.







Uhre spraying. png

Connie Uhre, 75, owner of the Grand Gateway Hotel, is shown spraying a Native American demonstrator with a cleaning product. Uhre was arrested on three counts of simple assault.


Video capture


In one of the videos, Uhre tells the Native American demonstrators that the spray substance is “bug spray.”

The NDN Collective held the protest and boycott in response to comments Uhre made following a shooting on March 19, 2022 at the hotel involving two young Native American men who ultimately resulted in a murder case after the injured man died.

After the shooting, Uhre posted comments on Facebook saying she would “not allow a Native American to enter our business including Cheers (a bar on the property)” because she can’t tell “who is a bad Native or a good Native.” The comments have since been deleted.







Connie Uhre Facebook comment







Connie Uhre post

The situation garnered local and national attention and ultimately led to the US Department of Justice filing a federal discrimination lawsuit against the parent company of the Grand Gateway Hotel, the Retsel Corporation. It alleges that Uhre and her son, Nicholas Uhre, discriminated against Native American customers in violation of Title II of the Civil Rights Act of 1964.

The lawsuit alleges that on at least two occasions on March 21 and 22, the defendants turned away Native Americans who sought to book a room in the Grand Gateway.







2022-NewsPhotos40. JPG

Katrina Colhoff, of Pine Ridge, holds sage while listening to the speakers at the Andrew W. Bogue Federal building on Wednesday, March 23, 2022 where it was announced that a federal civil rights lawsuit was filed against the Grand Gateway Hotel on North Lacrosse Street for denying services to Native Americans. The rally came just four days after a shooting early Saturday morning at the Grand Gateway Hotel on North Lacrosse Street.


Matt Gade Journal Staff


NDN Collective President/CEO Nick Tilsen announced March 23, 2022 that the organization filed a federal civil rights class action lawsuit against the Retsel Corporation for denying services to Native Americans.

At the time, Tilsen said the NDN Collective sent Sunny Red Bear, then the director of the racial equity campaign for the collective, to the hotel to book a room and she was denied. They then sent the Alberta Eagle director of operations to book rooms on behalf of the organization. He said Eagle was denied and removed from the lobby.

Red Bear, now action organizer at NDN Collective, is one of the alleged victims in the simple assault case against Uhre. She was present in the courtroom on Friday.

She told the Journal that she and the other victims were not notified of the defense’s motion for a change of venue or of the hearing.

“We don’t have a copy of the motion or anything. Just not being informed of what is happening. These are our rights and our rights are still being violated,” she said.

Red Bear also told the Journal that she felt Uhre should have to face the community and that her lawyer didn’t have a solid case for moving the case.

“Social media is a powerful tool, but you can’t tell on social media who’s for it and who’s against it. So there’s gonna be people who are supporting her as well,” Red Bear said. “He just didn’t have anything solid. It was a lot of assumptions being made.”

Tornow added during his argument for the case to be moved to Fall River County that the community takes cues from leadership, citing Major Steve Allender’s public comments following the incident.

Allender was outspoken in his opposition to Uhre’s comments about Native Americans.

“Such statements pitted people and communities against each other, tying race into virtually every community issue and every attempt to address and resolve such issues,” Allender said at the time. “Connie Uhre’s statements are wrong and harmful not only to Native Americans but also to Rapid City businesses and the community at large. Such comments erase the progress that has been made over the last 60 years or so.”

Allender, local businesses, law enforcement and county and tribal officials issued a joint statement condemning Uhre’s comments at a meeting within days of the posts.

“Much work has been done to build a level of trust, to forge relationships and partnerships, and to address major issues involving Rapid City and our Native American community. However, such racist and hateful statements as expressed by a few individuals only reinforces long-term standing feelings of distrust and threatening the relationship of the Rapid City community with its Native American residents and visitors,” a portion of the statement read.

The city of Rapid City, Pennington County, Tribal and business entities condemn recent statements from the family that owns the Grand Gateway Hotel.


The state argued Friday that any issues with prejudice could have worked out during jury selection and coverage spanned the state — meaning a change of venue to Fall River County would not affect the outcome.

Bogue did not make a decision on Friday, stating he would take the motion under advice.

“It’s an interesting issue, the whole question of social media,” he said.

— Contact Shalom Baer Gee at [email protected] —

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How to create a plant-based menu
Hotels
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How to create a plant-based menu

Have you noticed your customers gravitating toward plant-based dishes? You’re not the only one — going meat-free is a growing trend. In 2022, the plant-based food market was worth $10.9 billion, and Bloomberg estimates that plant-based food sales will increase by 500% by 2030.

Plant-based meals cater to two types of people: vegans and vegetarians. Vegans don’t eat any animal products; vegetarians typically avoid meat but eat eggs, dairy, fish, and sometimes poultry.

If you can expand or edit your restaurant’s menu to satisfy these customers, you can reach a wider market and boost your bottom line. Adding more plant-based dishes is also an effective way to become more sustainable.

How to create a plant-based menu for your restaurant

Given the rising popularity of meat-free diets, now’s a good time to add more plant-based options to your restaurant’s menu. You don’t need to rework the entire menu — simply add more options for vegans and vegetarians. In the process, you’ll attract new diners without alienating your existing customer base.

Don’t have time to develop new menu items? Look for ways to make substitutions or remove animal products from your existing dishes. That way, vegan and vegetarian diners can enjoy your most popular items, too.

Before you update your menu, take time to audit your current offerings. Check sales data to identify your highest- and lowest-performing dishes. Then, eliminate rarely ordered items to make room for new options. You’ll keep the menu in check and maintain a reasonable workload for your kitchen crew.

1. Find plant-based substitutes

Plant-based substitutes are a great way to make vegan menu items without adding more work to your cooks. All you need to do is find a suitable alternative for animal-based ingredients. Incorporating locally sourced food into your menu can also help you cater toward the plant-based crowd.

Some popular, vegan-friendly substitutes include:

  • Portobello mushroom caps instead of chicken breasts
  • Tofu as a substitute for chicken or beef
  • Vegetable stock to replace chicken or beef stock
  • Quinoa or vegetable patty instead of a beef burger
  • Coconut oil or nut butter in place of dairy butter
  • Vegan cheese as a substitute for dairy cheese
  • Oat, rice, almond, soy or coconut milk for dairy milk
  • Ground flaxseed, bananas, or applesauce to replace eggs
  • Sorbet or coconut ice cream instead of dairy ice cream

Keep in mind that vegan substitutions don’t always work on a one-to-one ratio. You may need to adjust the amount to account for ingredients with different densities or consistencies.

2. Integrate plant-based options into traditional dishes

Adding vegan-friendly ingredients to an existing item is an easy way to provide more options for customers without recreating the entire dish. For example, you might consider offering meat as an add-on ingredient rather than an integral part of a menu item. Start with a basic green salad or a tomato-based pasta and enable diners to add chicken or salmon for an extra fee.

Integrating plant-based options into your main menu makes each dish more accessible to everyone, regardless of dietary preferences. Since these veggie-heavy items aren’t isolated in a “vegan” section, meat-eating customers are more likely to consider them.

3. Get creative with presentation

Vegan and vegetarian dishes aren’t limited to salads and steamed veggies. Get creative and you can make plant-based options feel like a treat. Dress up veggies with breading to add a bit of crunch, or go crazy with the spices to add a Cajun or Thai kick.

Don’t forget about sauces, dips, and marinades — serve deep-fried cauliflower bites with a rich Buffalo sauce, and try garlic-infused pita triangles with a selection of hummus flavors. Unexpected flavor profiles and tasty textures will delight your vegan diners and entice meat-eaters to try a veggie-based dish.

Captivating menu descriptions are critical; the right word choices can increase demand for non-meat items. Make sure to describe the texture and flavor and indicate that the dish is meat free. You can use words such as:

  • Plant-based
  • Veggies
  • Vegans/vegetarians
  • Plant proteins

Help your plant-eating diners identify appropriate items at a glance by placing a “V” or a plant symbol next to meat-free options. Just make sure to include a key, particularly if you have both vegan and vegetarian dishes.

4. Listen to customer feedback

If you’re a meat eater, it can be difficult to figure out which dishes your vegan diners will enjoy. Instead of guessing, ask for customer feedback. Print out a short survey and place it on each table, poll your followers on social media, and send a digital survey to your email list.

Consider testing new meal ideas using a rotating plant-based menu. An ever-changing lineup gives your chef the opportunity to experiment with new dishes, and you’ll have the chance to see how customers respond to different items.

What are examples of plant-based meals?

Not sure where to start? Find inspiration in a few of the top 2022 food trends:

  • California rolls
  • caesar salad
  • Hash browns
  • Edamame
  • Onion rings

When in doubt, you can’t go wrong with vegan classics. Dishes such as eggplant Parmesan, veggie burritos, black bean burgers, roasted vegetable sandwiches, and minestrone soup are sure to please both plant-based and meat-eating customers.

Plant-based dishes are also predicted to make a splash in 2023. One of the top plant-based ingredients diners are looking for is non-dairy milk. Here are the top milk alternatives that were ordered on Grubhub in 2022:

  1. Oat Milk
  2. Almond Milk
  3. Coconut Milk
  4. Soy Milk
  5. Cashew Milk

Reach more customers with plant-based dishes

As plant-based diets become more popular, restaurants with vegan and vegetarian options are in high demand. In fact, in 2022, vegan dishes were some of the most popular delivery items ordered on Grubhub. Services like Grubhub make it easier to reach plant-focused diners — restaurants like PS Kitchen have used the platform to expand their reach and increase sales. With beautiful, vibrant photos that showcase the natural colors and textures of the vegetables, you can do the same. Ready to reach more plant-based diners? Join Grubhub today.