The way to discover low-cost lodge rooms? Survey compares common web site charges
Many vacationers strive to economize by looking the web for cheaper lodge charges.
However a brand new examine suggests it will not be well worth the time — at the least in some locations.
The journey insurance coverage comparability web site InsureMyTrip in contrast charges for 950 lodges in 19 international cities on three common reserving web sites in addition to every lodge’s web site.
In line with the outcomes revealed final week, Accommodations.com had the very best general charges — however simply barely.
Accommodations.com had the very best charges in 620 cases, which was barely greater than Expedia, which had the most cost effective charges in 579 cases.
Reserving instantly with a lodge was costlier, however by solely about $6 extra on common, in line with the examine.
“There have been conflicting views on lodge charges, and other people … consider that reserving by way of on-line journey platforms ensured a greater fee than the lodge web site,” stated Shalabh Arora, director of promoting at India’s 4 Seasons Resort Bengaluru. “Nevertheless, it isn’t so at 4 Seasons the place fee parity is taken very severely.”
He stated the lodges’ web site has a pop-up operate which compares charges supplied by the lodge with these on different reserving platforms.
Lastly, the web site Reserving.com had the most cost effective charges in 72 cases — or about 7% of the time — in line with the examine.
“Not solely was [Booking.com] hardly ever probably the most reasonably priced, nevertheless it was additionally the most costly choice nearly all of the time,” in line with the revealed outcomes.
The corporate’s Managing Director for Asia Pacific Laura Houldsworth responded to the examine by electronic mail, stating that the corporate goals “to all the time be clear with our prospects” and that “our property companions are free to set their very own costs on Reserving.com.”
She added that “our promise to cost match additionally signifies that if a buyer ought to ever discover a lower cost on one other web site, Reserving.com will refund the distinction.”
Completely different reserving manufacturers, similar father or mother firm
The report discovered common lodge charges on Accommodations.com and Expedia have been the identical in seven of 19 cities, with general averages various by simply 27 cents.
“Expedia and Accommodations.com typically have the identical value, particularly with the worldwide lodges,” stated Sarah Webber, director of promoting for InsureMyTrip.
Each manufacturers are owned by Expedia Group, which additionally operates different journey reserving web sites, together with Travelocity, Hotwire, Orbitz and CheapTickets.
“Accommodations working with Expedia Group distribute their charges throughout all of our manufacturers,” stated Anna Brown, an organization public relations supervisor. “The speed is analogous throughout manufacturers, nonetheless varied gives … permitted by our lodge companions, generally create fee variations.”
Brown stated charges may also range by way of manufacturers’ app-only pricing, whereas Hotwire’s “Scorching Charges” masks lodges’ names prior to buy in change for deep reductions on last-minute bookings.
Reserving.com is a part of Reserving Holdings, which operates Priceline, Agoda and Kayak. Reserving Holdings had the very best income amongst all on-line journey businesses from 2019 to 2021, in line with the analysis firm Statista.
Resort charges by metropolis
The InsureMyTrip report confirmed vital fee variations in sure cities. For example, vacationers might save as a lot as $88 per evening in Honolulu, in the event that they discovered the bottom value.
In New York, the report discovered common lodge charges different from $293 on Accommodations.com to $367 on Reserving.com.
The examine additionally discovered:
- Accommodations.com has the most cost effective charges in New York Metropolis 62% of the time.
- Expedia had the most cost effective charges in Honolulu 62% of the time and Boston 66% of the time.
- Direct lodge bookings have been most cost-effective in Los Angeles, San Francisco and Washington DC
However fee fluctuations have been much less pronounced outdoors of america.
Posted charges different lower than $10 per evening on common in Hong Kong, Bangkok, Macau, Kuala Lumpur and Istanbul, in line with the analysis.
InsureMyTrip’s examine represents a snapshot in time, with the analysis analyzing charges for a double room for 2 folks booked for the evening of Aug. 27, 2022, the agency stated.
All searches have been carried out on the identical day to keep away from value fluctuations, since “costs can change shortly and with out warning,” stated Webber.
Not all lodges or reserving websites embody the identical extras within the closing value.
Sarah Webber
InsureMyTrip director
Nevertheless, the examine didn’t think about whether or not charges have been refundable or included taxes, stated Webber.
“To maintain the examine so simple as attainable, we took the worth seen on the websites as the ultimate price,” she stated. “So, it is positively one thing to think about as not all lodges or reserving websites embody the identical extras within the closing value.”
Different components, akin to prepayment necessities and breakfast inclusions, can have an effect on charges too, which additional complicates the lodge value comparability course of — for researchers and vacationers alike.
High 6 Causes Why On-line Ordering is a Hit Amongst Diners & Why You Ought to Enter The Recreation
Within the publish COVID-19 world, on-line meals supply companies picked quick momentum. Clients have develop into extra hygiene acutely aware and are in search of safer eating choices. As per this report by Forbes, by 2023, the meals supply market is anticipated to develop and outstretch as much as $154.34 billion at a CAGR of 11.51%. That is a reasonably loopy quantity!
And the cherry on prime of this excellent news? You may get a chunk of this cake. Listed below are 6 the reason why on-line meals ordering is right here to remain and why it’s the proper time so that you can put money into your individual supply system!
Let’s discover the components apart from security considerations that make on-line meals ordering a transparent favorite.
1. Broad number of selections
On-line ordering has gained mad momentum as a result of prospects are at all times looking out for customizable choices, all kinds of meals selections, and presents or meals combos. On-line ordering platforms allow prospects to order quite a lot of meals with out feeling acutely aware or inconvenient. Moreover, eating places providing these selections could make extra sale and replace their menus to retain greatest promoting objects or create hot-selling combos. With the assistance of digital restaurant administration platforms equivalent to restaurant POS, eating places may also seamlessly combine orders from varied sources equivalent to third occasion aggregators, web sites and apps.
The supply platforms additionally present recommendations primarily based on earlier orders. This makes the consumer expertise seamless. For eg. Weight-reduction plan acutely aware prospects can select from the checklist of wholesome dishes which are being advisable to him. If you happen to do not wish to undergo your entire menu, you’ll be able to decide to repeat your earlier orders.
Learn to get your restaurant’s on-line ordering web site and void aggregator fee.
2. Ease of ordering and reside updates
The comfort of ordering meals from the consolation of your own home is a blessing in disguise through the present occasions.
Whereas visiting a restaurant, there’s at all times the chance that your favourite dishes exit of inventory. Actual-time updates make the consumer expertise extra likeable for patrons ordering meals out of your unbiased platform. Assume that your needs to order Chinese language noodles. If it is out of inventory, they will simply view the standing reside on the net menu. Who is aware of? Possibly your buyer would possibly order the home particular and find yourself constructing loyalty too!
3. Engaging reductions and presents
Via your unbiased on-line ordering platform, you’ll be able to lure meals lovers with large reductions and presents which are arduous to withstand. Frequent restaurant eaters are at all times looking out for excellent reductions, combo presents, and different loyalty packages. Via restaurant loyalty, you’ll be able to goal common eaters and create a customer-base that’s loyal, and frequent. Additional, these prospects at all times depart elaborate critiques, permitting you to face out compared to your rivals.
These days eating places are additionally creating particular presents for corporates. Since most workers are working remotely because of the pandemic, corporates can throw in digital events, order your meals and reward their workers with vouchers and pockets top-ups. This not solely means extra prospects, but additionally larger order sizes!
4. Contactless fee choices
Publish the outbreak of Covid-19, prospects have develop into hesitant to make use of money for funds. The possibilities of contraction are larger with any type of bodily contact between two individuals. As per this report from Livemint, digital fee companies have seen a virtually 50% spike in transactions by their digital wallets because the begin of the covid-19 disaster.
When your prospects order meals on-line, you’ll be able to present straightforward contactless funds equivalent to digital wallets or on-line banking platforms. With engaging cashback presents and reductions by Dineout Pay, you can also make digital funds extra engaging.
5. Opinions add to the credibility
No buyer needs to spend your hard-earned cash on inferior high quality meals. Any buyer for that matter would favor to examine for the critiques earlier than attempting out meals from a brand new restaurant. As per PYMNTS.com, greater than 55 % of customers now take into account on-line critiques influential in choosing eating places. You’ll be able to encourage prospects to publish star scores and trustworthy feedbacks in return for promo codes, vouchers, referral codes, and so on.
6. Wonderful customer support
One of many largest causes for the surge in on-line meals ordering is how handy it’s on your prospects. They do not need to dress or find time for their meal. They’ll order meals of their sweatpants and eat it whereas watching a film or quietly attending a piece Zoom name. Through the pandemic, this safety from the surface world brought about a surge in on-line ordering. Nevertheless, the identical comfort will trigger prospects to maintain ordering on-line even after the world has returned to normalcy.
Half phrases
Covid-19 has led to a drastic change within the eating behavior of restaurant prospects. Eating places have additionally cashed in on the increase in on-line ordering by launching their very own supply arm or getting listed on third occasion aggregator platforms. The components mentioned above make on-line meals ordering a sizzling favourite amongst meals lovers. The convenience of ordering and fast supply positively make this selection extra engaging. The eating places additionally stand equally benefited, as they’re additionally witnessing a surge in gross sales by on-line supply.
Key advertising and marketing appointments at EVENT –
EVENT Hospitality and Leisure has introduced Carl Amos has been appointed Cluster Director of Gross sales TMC and Key accounts, and Lucy Acott as New Zealand Director of Advertising.
Based mostly in Wellington, Amos may have a nationwide key account remit and joins EVT NZ with over 20 years expertise within the tourism and hospitality trade, together with earlier roles with Hospitality New Zealand, Tourism Business Aotearoa, Air New Zealand and quite a lot of resorts and resorts , together with the distinguished Starwood Motels and Six Senses Fiji.
Amos has most not too long ago been in Queenstown because the Common Supervisor at Mi-Pad lodge, however his calling has at all times been gross sales and advertising and marketing, saying, “I’ve an enormous ardour for the New Zealand tourism and hospitality trade and I am excited to be taking up this nationwide function, rising market share for EVT and being on the bottom selling the thrilling information and developments occurring within the resorts throughout the nation”.
Tracy Martin, Nationwide Director of Gross sales and Advertising, stated, “We’re thrilled to have Carl’s skillset on the EVT gross sales group. He has a unbelievable monitor report of exceeding expectations and constructing excellent relationships, each together with his group and exterior companions. He will likely be an awesome asset to the prevailing gifted gross sales and advertising and marketing group.”
Lucy Acott strikes into the brand new function of Director of Advertising for New Zealand after initially working with the enterprise as maternity cowl for the Nationwide Advertising Supervisor function since December 2021.
Acott relies in Auckland with a nationwide management remit. Along with her expertise throughout the EVT lodge manufacturers, she has additionally labored because the Director of Advertising for Accor Motels, and in senior advertising and marketing and communications roles with Air New Zealand and British Airways.
She is happy to be remaining inside the EVT household, saying, “I look ahead to the problem of the Director of Advertising function and relish the chance to drive and improve the model presence and success of our resorts in New Zealand. It is unbelievable to proceed working with the EVT group”.
Martin says Acott is an immense asset to the EVT group: “Lucy has a confirmed monitor report not solely with EVT over this yr, however with quite a lot of main worldwide tourism and hospitality manufacturers. She is greatest positioned to guide our advertising and marketing technique transferring ahead and her business expertise and management are invaluable to the group.” Carl Amos commenced his function earlier this month, with Lucy Acott beginning in her new function from 1 September.
SIU Ottawa: Police watchdog drops probe into lady who jumped from lodge window
Ontario’s police watchdog has dropped its investigation right into a 23-year-old lady who jumped out of a fourth-floor lodge room window when police knocked on the door.
The lady was staying in a fourth-floor room of a Hampton Inn in Ottawa on June 3 when she heard a knock on the door, the Particular Investigations Unit mentioned in a information launch Wednesday.
When she approached the door she heard somebody say that they have been police, and to open the door. She tried to flee by breaking by means of a window and leaping out. She landed on a first-floor construction and suffered fractures, the SIU mentioned.
One other particular person within the room opened the door to a number of plainclothes cops.
The SIU’s preliminary inquiries decided it was “plain and apparent that the officers did nothing to contribute to the lady’s accidents that might conceivably appeal to felony sanctions,” the information launch mentioned.
“As there was patently nothing to analyze so far as the potential felony legal responsibility of any police officer was involved, the file has been closed.”
The SIU investigates police-involved incidents the place there may be dying, severe harm, allegation of sexual assault or discharge of a firearm by an official at an individual.
What to expect: becoming a restaurant owner
Becoming a restaurant owner can be rewarding, especially if you’re passionate about food. The role also has its challenges, however, so it’s important to be prepared. Let’s take a closer look at what you can expect — how much you can earn, the obstacles you might encounter and what it really takes to own a restaurant.
What is the role of a restaurant owner?
Owners play a high-level role in running the business side of a restaurant. They typically handle the finances, run the hiring process, oversee payroll, approve menu changes, order equipment and monitor the inventory-management system. To maintain a high health score, owners are often involved in developing food safety practices and preparing for health inspections.
As you research how to start a restaurant, keep in mind that the size of the business can have a big impact on your job. In small restaurants, owners often take a hands-on role in daily operations — in addition to big-picture tasks, they might cook, fill in as a server or run the cash register. In a larger restaurant, you’ll likely need people to help you, including a head chef, general manager and food and beverage manager.
How much does a restaurant owner make?
When you own a restaurant, your salary depends on a few key factors. The first is your legal business structure, which determines how much you can pay yourself and how that money is taxed. If your business is a sole proprietorship, for example, you can take an “owner’s draw” rather than a salary — after all, you’ll be paying income tax on all profits, regardless of what you pay yourself.
When you incorporate, the rules are more complicated. In a C corporation, you may need to deal with double taxation; the business pays corporate taxes on profits and you pay income taxes on your salary. In an S corporation, you might pay taxes on your salary and also earn distributions that aren’t subject to self-employment taxes. An accountant can help you determine which structure is best for you, your business and whatever partners you have.
Profit margins also play a role in your salary as a restaurant owner; the higher the margins, the more you can make. The National Federation of Independent Business (NFIB) suggests a business owner’s salary should be no more than 50% of the profits. The rest of the profits should go toward paying down debts, managing expenses, and making improvements. Since restaurant profits can fluctuate from month to month, you can expect the same of your salary.
How did you become a restaurant owner?
There are no formal qualifications or educational requirements for becoming a restaurant owner. However, it does help to have training or experience in topics such as finance, business, restaurant marketing or the culinary arts. Many owners learn by doing — according to the National Restaurant Association, 9 out of 10 restaurant owners begin in an entry-level restaurant industry job. They work their way up through different positions, gaining skills and expertise along the way.
To be a successful restaurant owner, you’ll need a few important skills and traits:
- Resilience
- leadership
- emotional intelligence
- Organization
- Bookkeeping and accounting
- Inventory management
- Kitchen operations
- Food preparation
- marketing
- Customer service
Once you’re confident you have the skills and experience to open a restaurant business, it’s time to get started. The process varies for everyone but usually involves a few common steps:
- Write a business plan. Your restaurant business plan should explain the business concept and menu, describe your target audience and analyze local restaurant competitors. It should also outline a marketing plan, estimate the start-up budget, and provide financial projections for the first few years.
- Secure funding. Find start-up capital for your restaurant; you might get a business loan or bring on investors.
- Find properties. Select a property that suits your restaurant concept and your budget. Take into consideration the size, zoning, parking, ease of access and visibility from the street.
- Get permits and licenses. Depending on your area, you might need a business license, food service license, health permit, food handler’s license, liquor license and food seller permit.
- Create a menu. Develop the menu for your restaurant. Estimate the cost of each dish based on current ingredient prices and set menu prices accordingly.
- Purchase equipment. Buy all the equipment you need to accommodate customers and cook, serve and store food. This typically includes stoves, fryers, ovens, refrigerators, freezers, sinks, storage racks, furniture, dishes and utensils.
- Hire employees. Staff your restaurant with servers, bartenders, cooks, dishwashers, bussers, managers, and janitors and set wages for each group of workers.
What should restaurant owners expect in their first year?
The first year of owning a restaurant is both exciting and challenging. It’s a learning experience; you’ll find out quickly how to solve problems and adjust restaurant operations to help the business succeed. As you prepare, it’s helpful to anticipate some of the things that many restaurant operators experience after opening a business.
Shifting restaurant concept
When you open a restaurant, you’ll learn quickly what resonates with customers — and more importantly, what doesn’t. Flexibility is critical; you must be willing to make changes to satisfy diners and boost business, even if it means changing the restaurant concept. To that end, it’s a good idea not to lean too heavily on a specific theme, cuisine or service style in the beginning. That way, it’s easier to shift gears as you get to know the market and your target audience.
Surprise costs
No matter how well you plan, running a restaurant always comes with unexpected operating costs. Your stove might suddenly stop working, customers might go through paper products faster than expected or a cold front might cause your pipes to burst. Make sure these surprise expenses don’t sink the business by keeping a cash reserve on hand — ideally, this fund should equal 3-5 months of the restaurant’s operating expenses.
Staffing fluctuations
It takes time for a new restaurant to settle into a predictable demand pattern. Until you do, there’ll be days when your restaurant is overstaffed or understaffed. To minimize excess labor costs and ensure the best service, start tracking order volume right away. Soon, you’ll see a pattern of peak hours emerge and you can schedule employees accordingly. Meanwhile, cut costs where you can create a financial buffer.
Unpredictable finances
The first year of a restaurant often comes with significant financial turbulence. High start-up costs and unpredictable expenses mean you might not turn a profit for 3 to 5 years. Don’t panic — this is the norm in the food service industry. As long as your revenue is solid, you’re keeping costs in check, and you’re building sustainable business practices, the restaurant can eventually become profitable. And when the business stabilizes after the first year, it’s easier to forecast your expenses, increase your restaurant’s profit margin and pay down debt.
What are the challenges of owning a restaurant?
Does owning a restaurant still sound appealing? Here’s the final test: getting real about the potential challenges. If you’re willing to tackle these common issues, you’ll have a head start on less-prepared restaurant owners.
- Hiring and turnover. Finding and keeping employees is an ongoing challenge for most restaurants. Tech solutions, such as self-service kiosks, sophisticated POS systems and reliable mobile ordering and delivery apps, can streamline operations and balance staff members’ workloads.
- Rising food costs. Inflation, recessions, and supply chain disruptions are driving up food prices. You can combat these costs by adjusting menu prices, adjusting portion sizes and introducing new revenue opportunities such as catering, food trucks, gift cards, private events or branded merchandise. Suppliers matter, too; you might be able to save by switching vendors or working with local businesses.
- Reaching new customers. As a restaurant owner, you’ll always need to think about bringing in new diners. Building an online presence is key; 77% of diners in the United States look at a restaurant’s website before they decide to try it. To expand your restaurant’s digital marketing and get in front of more people, consider adding delivery services and online ordering.
Start your career on the right foot with Grubhub
If you’re opening a new restaurant, the right delivery partner can help you increase order volume and reach new customers. Look no further than Grubhub: the platform is designed to help restaurant owners succeed.
As soon as you’re up and running, you can list your restaurant on Grubhub Marketplace to build brand awareness among local diners. With Grubhub loyalty and promotion tools, you can even offer “grand opening” specials to convince new diners to try your food. While you’re at it, sign up for Direct, a free service that enables you to build a branded online ordering site. You won’t pay commissions on orders, and you’ll get access to customer data for easier marketing and relationship building.
Ready to start boosting business for your new restaurant? Get started with Grubhub today.
Cold food storage: benefits, challenges and considerations
Cold food storage is a fundamental aspect of food safety. If you’re operating a restaurant or managing a commercial kitchen, it’s critical to learn the basics of cold storage and understand how it can help you deliver a safe, efficient food service experience for your customers.
What is cold food storage?
Cold storage is the process of storing perishable food items at a low temperature to maintain food safety and improve food preservation. Foods that require cold storage include meat, cheese, fruits, vegetables, eggs, fish and dairy products such as ice cream.
You’ll find cold storage facilities and equipment throughout the food and restaurant industries. As foods make their way from a farm, processing plant or manufacturing facility to the end buyer, they’re often transported in refrigerated vehicles. Along the route, they may be kept temporarily in cold storage warehouses. This network is typically called the cold chain.
Individual restaurants and grocery stores also use cold food storage on a smaller scale. This might include commercial freezers and refrigerators; larger restaurants may opt for walk-in freezers or refrigerators, which are also known as cold rooms.
Why is it important to store food in cold storage?
Cold storage helps prevent food poisoning in your restaurant — an important consideration, given that 1 in 6 Americans get sick from food-borne diseases every year. Low temperatures inhibit the growth of bacteria and pathogenic microorganisms, keeping food safe until you’re ready to prepare it. The cold, controlled environment also keeps parasites out and slows down processes that cause food to spoil, including enzyme reactions, oxidation and light exposure.
Maintaining correct food temperature levels also affects your bottom line. Cold storage helps prevent perishable foods from going bad, so you can save money on food spoilage.
Benefits of cold food storage
As a restaurant owner, investing in a high-quality cold storage system comes with a few important benefits:
- Keeps customers safe. By reducing the risk of food poisoning bacteria, you can create a better customer experience and maintain a positive reputation.
- Complies with industry regulations. Health inspectors look closely at how your restaurant stores foods. Sticking to proper temperature levels helps you stay compliant with the food code.
- Reduces food waste. Cold storage slows down the spoilage rate for foods, which reduces food waste.
- Lowers your prices. When you’re not wasting money on cold foods, you can pass the savings on to your customers.
- Improves food quality. Low temperatures slow the deterioration rate of food, ensuring high-quality taste, texture and appearance for longer.
7 cold storage best practices
Many restaurants develop unique cold food storage systems to suit their order volume, menu, workflow, and available space. Whether you’re using an enormous walk-in or a collection of smaller refrigerators and freezers, standard best practices can increase food safety.
1. Avoid the temperature danger zone
According to the USDA, the “danger zone” ranges from 40ºF to 140ºF. When food reaches these temperatures, bacteria grow quickly — in fact, it can double in just 20 minutes. Make sure your refrigeration units are always below 40ºF, keep freezers at a minimum of 0°F, and avoid leaving food out for too long. As a rule of thumb, perishable items should never be out for more than 1 to 2 hours, depending on the room temperature.
2. Constantly maintain and monitor your storage temperature
As with any other electronic device, cold-storage equipment needs regular maintenance. Monitor your refrigerators and freezers consistently using a separate internal thermometer. If you notice that the temperature is starting to rise in a refrigeration unit, bring in a repair person immediately. A proactive approach can head off major problems, saving money and preventing food loss.
3. Organize foods according to their required degree of cooking
Proper cold-storage organization can help prevent cross contamination between foods. Items that can be eaten right out of the fridge, including packaged desserts and cut vegetables, should be stored on the top shelf. The foods that require the highest cooking temperatures should always be on the bottom — that way, they’re less likely to drip on other foods and transport bacteria.
From top to bottom, here’s where you should place each type of prepared and raw food in the refrigerator based on the required cooking temperature:
- Washed produce and other foods that are ready to eat
- Items that will be put in hot food holding
- Eggs, seafood and raw meats including beef, lamb, veal and pork
- Marinated, tenderized or ground meats and eggs that will go into hot holding
- Poultry and meals that include temperature-controlled ingredients or cooked meat, such as casseroles or stuffing
4. Refrigerator or freeze perishables right away
When you’re receiving a shipment, aim to get perishable items into a cold storage space as soon as possible to minimize warming, reduce bacteria growth and help food stay good for longer. The same goes for food prep; ask your kitchen staff to return unused portions to the fridge or freezer quickly.
If you need to store cooked food in the refrigerator or freezer, aim to do it within 2 hours. If your kitchen is 90ºF or warmer, transfer food to cold storage within 1 hour. You don’t need to wait for it to cool first — just put it in a shallow container to help it cool down faster in the fridge.
5. If you lose electricity, keep doors closed as much as possible
Reduce food loss during a power outage by keeping refrigerator and freezer doors closed. Every time you open the door, it lets in warmer air and increases the internal temperature. When the power comes back on, check the internal thermometer — if the temperature is below the danger zone, your food is still safe to use. If the interior is too warm, you’ll need to dispose of all the food to prevent foodborne illnesses.
6. Allow circulation
As you place food in the refrigerator or freezer, don’t pack the space too full. Leave room for air to circulate and keep the food cool. If your inventory size doesn’t allow for extra space, you may need to invest in additional refrigeration units.
7. Labels and date everything
It’s easy to lose track of use-by dates in a busy restaurant kitchen. To make sure you’re not keeping foods too long in the refrigerator, label everything with large, easy-to-read dates. Then, train your kitchen crew to use the oldest items first. This practice, which is called first in, first out (FIFO), can reduce food waste and improve food safety.
While you’re labeling food for freezing, make sure it’s packaged correctly. To prevent freezer burn on frozen food items, use freezer bags; standard plastic bags and plastic wrap may allow too much air in.
Improving food safety at your restaurant
Proper cold food storage is one of the best things you can do to improve food safety and protect your inventory. Your delivery strategy matters, too; keeping prepared food hot, both while awaiting pickup and in transit, can stave off harmful bacteria and maintain excellent quality.
Grubhub can help — every aspect of our platform and delivery process is optimized to help your restaurant provide a safe and healthy dining experience. The Grubhub system finds a delivery driver while your cooks are preparing the food, ensuring fast pickup. To reduce heat loss during the journey, Grubhub drives store meals in insulated delivery bags. If your restaurant can benefit from fast, efficient delivery, partner with Grubhub today.
NZ restaurants embrace food waste minimization ideas –
Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens. At Vic Road Kitchen in Auckland’s Devonport, chef-owner Ian Shields changes his menu every few days to limit spoilable inventory.
“We only buy in enough to do a couple of portions for the night,” explains Shields, the British-born chef, who opened his restaurant in 2018. “I’m not afraid to run out of a dish; I’d rather run out than have waste. We try to utilize everything we’ve paid for so at the end of the week there is very little freezing or waste, except for what our diners leave on the plate.”
Shields, who helped Josh Emett establish Madam Woo in Queenstown and was head chef at The Boatshed on Waiheke Island, uses veggie peels for stock, but saves the potato skins left after creating the house-made gnocchi for staff meals.
Corks from wine bottles are reused rather than thrown away, and wine bottles are picked up by a local candle maker who trims the glass and fills it with wax.
At Coco’s Cantina on Karangahape Road, owner and hospitality legend Renee Coulter has taken a deep dive into the world of waste. It started in lockdown, when she had time on her hands.
“We’re mindful that products burn up resources getting to us, so we respect them when they arrive,” says Coulter. “We avoid waste by training staff, so they don’t make mistakes when ordering products or when following a recipe. We don’t accept deliveries in polystyrene and we’ve reduced the amount of protein we serve, and that immediately reduced our waste.”
Shields is careful with the protein he sources too, he says: “We used to buy whole sides of lamb or beef and break them down, but at the cost of going up it is harder to do. So we buy secondary cuts of meat, whole fish and chickens. Any off cuts of meat go into doubt. If we’re trimming a sirloin, we render the fat down for frying potatoes.”
Coulter is now working with EKOS to calculate Coco’s Cantina’s carbon footprint and is saving for a waste audit. The eatery is on Foodprint, an app where diners can enjoy half-priced food at the end of the night. “The customer gets a bargain; we cover the cost of our food rather than losing money, and there’s no waste,” explains Coulter, who estimates the Italian-inspired eatery generates around 3,500kgs of rubbish per year.
“We have recycling, compost and we have landfill that leaves our restaurant,” says Coulter, who has owned Coco’s for 13 years. “Our green waste was 772 kg last year and it all goes to Envirofert in Tuakau where it is turned into compost. Bones, mussel shells, paper napkins all go into it, which is great.”
At Everybody Eats in Auckland and Wellington, the entire business model is predicated on zero waste. It takes food intended for landfill, donated from suppliers, markets and charities like Kaibosh Food Rescue in Wellington, and turns it into a three-course set menu four nights a week.
In the Wellington restaurant, chef Ellis Robbins, who started his career in the UK 10 years ago, feeds 150 to 200 people a night.
“I did catering, worked in restaurants and as a private chef, but I felt disconnected from the food I was serving,” says Robbins. “When I started volunteering here, that changed. It is a beautiful opportunity to respect the abundance that is being wasted.”
All delivery boxes are returned or recycled at Everybody Eats, while soft plastics and tetra packs are repurposed as chipboard. Robbins minimizes green waste by dehydrating vegetable scraps to use for stock powders and turning fruit peels into sugar syrups. Banana skins are boiled in sugar syrup, dried, blitzed and put into cakes. What’s left is just four household-sized bins of scraps that go to industrial compost each month.
“There isn’t any kind of guidebook to this for hospitality,” says Robbins. “A directory where everything can go would be amazing for local restaurants and make it easy.”
Coulter agreed that the industry could do with more direction. “One day, I’d like to duct the heat from the pizza oven into the restaurant as heating and keep the compost and use it to power our gas. That’s how far I am willing to go.”
The hospitality industry creates an enormous amount of green waste worldwide: In 2020, The New York Times reported that restaurants in the United States generate “about 11.4 million tons of food waste annually, or $25.1 billion in costs”.
In New Zealand, a 2018 study by the University of Otago and WasteMINZ found that 24,375 tonnes of food waste was generated each year by the sector, with 61% of it being avoidable.
7 Tips to help prepare for restaurant patio season
As the temperature rises, diners start looking for ways to enjoy their meals in the sunshine. If your restaurant doesn’t have an outdoor dining area, now’s the time to build one — a patio helps you adapt to warmer weather and increase profitability during one of the busiest times of the year. With the right restaurant patio ideas, you can transform any space into a beautiful, breezy retreat.
How can a patio benefit my restaurant?
Customers love al fresco dining — it’s a chance to enjoy the fresh air and make the most of warm weather. This is particularly true for people with kids; outside, parents don’t need to worry as much about keeping the little ones quiet. A patio is a great way to attract these sun-seeking diners, all while continuing to serve people who prefer to eat inside.
On a practical level, patios expand your restaurant’s seating capacity and enable you to serve more diners. If your city sees an increase in foot traffic during the summer months, this is an effective way to reduce wait time and increase revenue. In fact, research shows that an outdoor patio can increase gross profits by up to 65%.
A patio can also help you keep up with competitors. In a 2023 National Restaurant Association survey, 90% of restaurant owners with outdoor dining are planning to keep it. That’s because customers are demanding it; about 82% of diners would like to see growth in outdoor seating options, and 75% of adults feel safer when dining out.
When your patio is attractive and visible from the street, it serves as an advertisement for your restaurant. Add live music and a special seasonal menu to intensify the impact — the festive atmosphere draws in new patrons and encourages them to stay for after-dinner drinks.
10 tips for making the most of patio season
Whether you have a small dining area next to the street or a rooftop patio with breathtaking views, there are a few things you can do to get the most from your outdoor space.
1. Check local laws and regulations
If your restaurant doesn’t already have a dedicated outdoor dining space, check state and local laws before construction starts. Many areas regulate factors such as patio capacity, location, enclosure, signage and proximity to the restaurant. You’ll likely need to get special permits, especially if you’re planning to build an outdoor bar or other new structures.
That’s not all — local laws will also affect your patio’s smoking policy and your ability to serve alcohol outdoors. If you’re thinking about hosting live music, check the local noise ordinances. Finally, look into laws and regulations regarding pet policies at restaurants; certain states allow it, but you may need to establish rules regarding leashes, hand-washing and waste management.
2. Deck out your patio with the latest decor
The look and feel of your patio has a direct impact on the customer experience. Ideally, your outdoor space should feel like an extension of the indoor dining room but with a slightly more casual vibe. If your restaurant has a romantic atmosphere, for example, you might recreate the effect outside with hurricane candles and white string lights.
As you consider restaurant patio ideas, look for ways to incorporate the latest restaurant decor trends:
- Comfortable mix-and-match outdoor furniture
- Bold lettering and murals
- Photogenic backgrounds for social media
- Warm, comforting tones
- Lush greenery
3. Keep your furniture flexible
Maximize patio space with lightweight, stackable patio furniture. When employees can move tables and chairs easily, they can adjust the seating to accommodate large groups, private events or live music.
Of course, comfort should also be a top priority. Avoid patio chairs that are too delicate; small, hard seats or flimsy frames can be uncomfortable for guests. Instead, look for wide, deep seats that work for a range of body sizes and table styles that hold food easily.
4. Establish ambiance with decorative lighting
Lighting sets the mood; it’s a critical aspect of restaurant patio design. Choose lights that match your restaurant’s aesthetics and atmosphere. Options include:
- Wall sconces
- String lights
- LED strip lights
- Hanging lanterns or pendants
- Globe lights in planters
- Landscape spotlights
- Tiki torches
Aim to fill the space with lighting that isn’t too bright or too dark — while sitting in their chairs, guests should be able to read the menus clearly.
5. Embrace your greenery
Plants are a perfect fit for an outdoor dining area; greenery enhances the natural vibe of the patio and brings life to an urban space. You can also use plants to beautify the commercial patio enclosure, create private dining areas, or conceal fixtures unsightly. Some plants can even repel mosquitoes, which creates a better patio dining experience.
When choosing greenery, consider the required upkeep. Sturdy, low-maintenance plants can stand up to heavy traffic and reduce the workload for your staff.
6. Prepare for inclement weather
Get more use from your patio by preparing the space for different weather conditions. Large patio umbrellas or sun sails provide shade on hot days and light rain protection when it’s drizzling. If space allows, you can also create shade and ambiance with a pergola covered in climbing vines.
To encourage guests to dine outdoors regardless of the weather, invest in temperature-control devices. Roofline fans can create ample airflow, and standing outdoor heaters add just the right amount of warmth on cool, crisp fall days.
7. Designate an area for pickup and delivery
Is your outdoor dining area located near the restaurant’s main entrance? You may need to establish a separate pickup point — especially if you’re listed on a service like Grubhub Marketplace. By distancing the to-go area from regular restaurant traffic, it’s easier to ensure diners and staff aren’t affected by the influx of pickup orders that come with nicer weather.
8. Create a seasonal menu
A seasonal menu refreshes the dining experience, giving loyal patrons a reason to drop in. It can also set the tone for your patio. If you’re going for a classic summer vibe, you can keep it traditional with burgers, corn dogs, and fried chicken. For a lighter, modern-bistro approach, try creative salads, shareable charcuterie boards, or gourmet nachos. Make sure to put your new menu items into the POS system before the patio space opens for easy ordering.
Don’t forget to update your alcohol menu — delicious, summery drinks are perfect for happy hour or afternoon cocktails. Consider options such as craft beer, sparkling wine, margaritas, and fruit-based mixed drinks.
9. Promote your patio on social media
Your patio should be the star of your summer social media marketing plan. After all, there’s no better marketing tool than a lively, vibrant outdoor space. Show patrons what they can expect with beautiful sunset photos, short clips of live music, or shots of people enjoying Sunday brunch in the sunshine.
Showcase your seasonal menu on social media, too. Post photos of new menu items, or plan your posts to coincide with the latest food trends or food holidays.
10. Hire seasonal staff
Additional seating capacity can increase your business; it also means that you’ll need to hire more staff. Bringing on a few extra servers, bussers and kitchen crew members can prevent your full-time employees from getting stretched too thin. An adequate team can deliver fast, friendly service and maintain a top-notch dining experience for guests dining indoors or in the patio space.
Prepare for patio season with Grubhub
Patio season is an opportunity to bring in first-time diners and build loyalty among existing patrons — and increase profits in the process. Grubhub can help your restaurant reach new customers and showcase your new outdoor dining experience. To start boosting your visibility, join Grubhub today.