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  • 18 Nov 2014 9:22 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    In 2013, about 46 million Americans were expected to visit a restaurant while out shopping for bargains on Thanksgiving Day or Black Friday, providing a boost in traffic for restaurants near malls and other shopping areas.

    Research from the National Restaurant Association found that 8 million consumers would visit a restaurant while shopping on Thanksgiving Day or that evening (39 percent of shoppers that day), and 38 million would do so on Black Friday (60 percent of shoppers that day).

    To welcome bargain hunters on Nov. 27 and 28 this year, consider these quick promotional tips:
    1. In this season of giving, donate part of guest checks or sales of specific menu items like desserts or signature cocktails to charitable causes or local community programs. According to NRA research, six out of 10 consumers say they are more likely to choose a restaurant that is involved in charitable activities.
    2. Offer “Thanksgiving leftovers” menu specials, like turkey-cranberry-mashed potato gourmet sandwiches or wraps, turkey noodle soup with stuffing-inspired croutons, or dessert samplers featuring house-made pies.
    3. Specialty drinks can also attract shoppers looking for a break. Offer specials on beverages like hot chocolate, mulled cider, and seasonal cocktails to guests showing a receipt of a same-day purchase from a nearby retail store.
    4. Extend Thanksgiving meal takeout offerings through the weekend for guests who may be too tired to cook after a long day of shopping.
    5. Display gift cards prominently in stores. Restaurant gift cards rank number one when it comes to gifts consumers like to receive on gift occasions, according to NRA research.
    6. Extend your shopping-related promotions through Small Business Saturday on Nov. 30.


  • 14 Nov 2014 9:58 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Your restaurant’s dining room design is an essential part of your brand image and can make or break your business. Whether you’re opening a new restaurant or remodeling, here are some tips on how to stand out from the crowd.

    Getting started
    • Tap into your restaurant’s personality. What works for one restaurant might not for another. Use your concept, menu, location and price point to drive your design.
    • Focus on the customer. McDonald’s conducted extensive customer research to prepare for its current reimaging efforts, which included remodeling 2,000 units nationwide in the past two years, with another 800 planned for 2013. Changes include more contemporary, movable furniture, pendant lighting and varied seating heights. “We want people to be comfortable whether they’re here for lunch, a meeting or dinner with the kids,” says spokesperson Danya Proud. One goal is to transform McDonald’s to a place where customers bring their laptop computers and settle in for a while.
    • Withstand the test of time. “We design our restaurants to be timeless, not just the latest fad,” says David Schultz, co-owner of DAS Architects, a Philadelphia-based firm that specializes in restaurant projects. Likewise, McDonald’s redesign emphasizes a contemporary look that “will still feel fresh for 15-20 years,” Proud says, including modern, yet durable furniture.
    Creating the right ambience

    Contemporary designs emphasize a simple, authentic atmosphere, says Schultz. “Often it’s about creating an ambience that allows customers to be comfortable whether they’re in jeans or a suit,” he says. Here are some ways to set the tone:
    • Make material decisions. Reclaimed wood, exposed brick and sometimes stained concrete flooring can be composed to create a modern rustic ambience that is popular in today’s approach to fine-dining and casual restaurants, says Schultz. Brick veneers are also in style, says Alfredo Jaime, a partner and co-founder of San Diego’s Jaime Partners, which specializes in project management for restaurant construction. “They provide the look and feel of brick, but without the cost.” For the bar, consider a live-edge wood plank, showcasing the wood’s natural edge, for a solid, sturdy and natural feel, says Schultz. Quickservice giants Wendy’s and McDonald’s also incorporate back-to-basics materials in their remodels. Wendy’s new design options include wood-like ceramic tile and stacked-stone fireplaces combined with modern touches like flat-screen televisions and digital menu boards. Wendy’s plans to reimage half of its company-owned restaurants by the end of 2015.
    • Differentiate yourself with “found objects.” Foster a unique, yet down-to-earth feel with reclaimed objects like antique furniture, reused barn boards and light fixtures crafted out of found objects. For example, Seattle’s Little Water Cantina refashioned vintage gramophones into pendant light fixtures. The restaurant’s lounge is enlivened by a wall constructed out of 800 recycled tequila bottles collected from the dumpsters of local Mexican restaurants by husband-and-wife owners Shannon and Laura Wilkinson.
    • Put food at center stage. Open kitchens are a popular design element, says Jaime. “People like to see the action. It gives them a feeling of being part of the food preparation process.”
    • Bring the outdoors inside. Jaime notes a rise in restaurants striving for a natural look. Last year, his firm oversaw the construction of San Diego’s Herringbone restaurant, transforming a vacant warehouse into an airy, natural setting, complete with six 100-year-old olive trees that were planted into the excavated ground.
    • Tell your own story. Personalize your restaurant with little touches, like artwork commissioned to relate specifically to your concept. For example, at Carluccio’s Coal Fire Pizza in Northfield, N.J., a sepia-tone photo mural stretches across the wall behind the bar, highlighting photos of the owner’s children enjoying Italian dishes and pictures of Italian landmarks.
    • Choose your palette wisely. Schultz recommends warm, rich tones, like browns, beiges, amber, rose and salmon. “Use greens and blues sparingly,” he advises. “People tend not to look good in green light. Blue is a cold color, and you want to create a warm, inviting atmosphere.” Of course, color schemes differ depending on your concept. McDonald’s redesign emphasizes vivid colors, like oranges, yellows and greens. A steakhouse might use dark woods and black leather chairs, while a pizza joint lends itself to more splashes of color.
  • 06 Nov 2014 3:19 PM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Restaurant personnel often lack proper knowledge of the equipment they use each day. Whether it's programmable fryers, high-tech combination ovens, or sophisticated video order systems, equipment designers have put more emphasis on ease of use rather than comprehension of how it works.

    Nevertheless, managers and kitchen managers should have a working knowledge of how each piece of equipment works, how to properly clean it, and how to perform periodic maintenance.

    Common sense plays a role when it comes to preserving equipment longevity. For instance, refrigeration equipment relies on airflow to remove heat. Staff should be trained not to stack boxes so close that it could cut off air circulation, causing the compressor to work harder.

    Likewise, staff should be instructed to turn off equipment not in use. Or, let's say you use a char broiler that has two or more burners. Turning off one side during slow times not only saves unnecessary wear and tear, it also reduces the amount of heat.

    Consider providing new managers with basic information on how to maintain and clean equipment to provide longer use. This includes an overview of the common parts, such as coils and condensers, etc. Potential corrective issues they can check before calling a repairperson also should be offered.

    Managers should know the location of breaker panels (each breaker should be clearly marked), gas shutoff valves, quick disconnects, water shutoff valves, and grease traps. It can give them more confidence about how to handle repair issues when they are running the store.

    Whether you're in the startup phase or if you've been open for years, it's never too late to improve your training. Even a simple addendum containing copies or excerpts from your equipment manuals can prove to be valuable training material that can save you money in the long run.
  • 31 Oct 2014 8:24 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions before deciding whether to buy new or used.

    1. What are your equipment requirements?
    Start by determining your operation’s needs, recommends Joseph Carbonara, editor-in-chief of Foodservice Equipment & Supplies magazine. Ask: Can the equipment help you execute your menu? Can it handle the volume? Is it simple enough for your labor pool to operate? Consider any growth plans, like increased volume or menu expansion. He recommends investing in new equipment for cornerstone items, such as a brick oven for a pizzeria.

    Tip:
    Familiarize yourself with the available equipment options by visiting local dealers or the NRA Show. Then decide what features you need.

    2. What does it cost to purchase the item new?
    “If a used item costs more than 50 percent of the price of a new one, I would strongly suggest looking at new,” says Carbonara. Expect better bargains at auctions, but buyer beware.

    3. What is the total cost of ownership?
    To determine whether you’re getting a good deal, consider the total cost of ownership. Factor in the expected lifespan, the cost of service/repairs and operational costs. “The initial purchase price is just the tip of the iceberg when it comes to the total cost to own and operate an appliance,” says Richard Young, senior engineer and director of education for the PG&E Food Service Technology Center.

    The cost of energy and other commodities, such as water or fryer oil, often exceeds the initial purchase price by many thousands of dollars. You might think you’re getting a great deal on a low-cost piece of equipment, but you potentially are throwing away big dollars on the operating side, Young says. FSTC offers an online calculator to help you estimate life-cycle costs.

    Tip: To slash your energy and water bills, look for equipment that qualifies for either Energy Star and/or California Energy Wise incentives. See the lifetime cost savings of buying new Energy Star equipment vs. new conventional equipment. Unfortunately, it’s often difficult to find used Energy Star equipment, notes Jeff Clark, director of the National Restaurant Association’s Conserve program, which focuses on environmental sustainability in the restaurant industry. “Be sure to ask your equipment dealer though; you might get lucky,” says Clark.

    4. Has the equipment been reconditioned?
    Some dealers recondition used equipment before re-selling it, replacing parts and making repairs as needed. Ask specifically what work was done. Reconditioned equipment comes with a higher price tag but lower risk than equipment bought “as is.” You also could consider buying remanufactured equipment that has been stripped down and rebuilt.

    5. What type of warranty is provided?

    Used equipment generally sells “as is” from auctions and individual sellers, so don’t expect a warranty. In contrast, dealers often provide a 30-day warranty on parts; some might give 60 or 90 days on parts and labor. If you want the security of a lengthier warranty, consider a remanufactured or new item.

    6. Can I get someone to service and replace parts?
    Make sure parts are available and that a local technician can service and repair the equipment. Your chances are best with an American brand-name product, says Tim Schrack, vice president of purchasing for Omaha-headquartered Hockenbergs Foodservice Equipment & Supply, which has 10 locations throughout the country.

    7. Who was the previous owner?
    If you luck into finding equipment owned by a church or a school, it will have less “mileage” than the same piece operated by a high-volume quickservice restaurant. “It’s like buying the car that grandma drove once a week,” Carbonara says.

    8. How well does the equipment operate?
    “Ask to see the equipment operate,” says Hockenbergs’ Schrack. “We’ll hook up any piece of equipment on request … It’s tricky to buy anything used online.”

    Tip: Ask an authorized service agent to inspect the unit to ensure that it is in good operating condition, Carbonara suggests.

    9. Is the seller reliable?
    Work with sellers who want to establish a long-term relationship with you, Carbonara advises. “You want someone who is concerned that they’re putting their name and reputation on the line and wants to be good with you for a whole bunch of deals, not just this one.”

    10. Does the equipment stand the test of time?
    Look for equipment built to last, with brand names know for endurance, says Jameel Burkett, president of Burkett Restaurant Equipment & Supplies in Toledo, Ohio. For example, Hobart mixers and slicers can last for decades, he says, as can items like stainless steel tables and shelving, which have no mechanical parts that break.

    Convection ovens and ranges tend to stand the test of time, Schrack says. But be wary of steamers, dishwashers, ice machines and other equipment that use water because they can develop lime buildup. If not maintained properly, aging refrigeration equipment can become energy-guzzlers and lose some performance FSTC’s Young says. “If the refrigerant has leaked, the unit has been overcharged or the coils are damaged, then that unit will probably not perform to spec.”
  • 24 Oct 2014 10:31 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    When Elana “Lani” Hobson was a part-time fry cook at Jack in the Box in 1977, she never dreamed of rising to senior vice president of operations. Through the years, Hobson climbed the ranks, first within a Northern California unit, then to district and area manager and regional and division vice president.

    Inspirational stories such as Hobson’s abound throughout the restaurant industry. Tales of dishwashers, servers and line cooks who ascend to leadership positions are countless. About 90 percent of the industry’s salaried employees start as hourly workers in restaurants, according to NRA research. While that figure includes employees who move from restaurant to restaurant, many operators foster a culture that encourages employees to stay for advancement opportunities.

    Movin’ on up

    Promoting from within provides employees the opportunity for career growth. But employees aren’t the only ones to benefit. Restaurants gain the advantage of hiring a known entity.

    “When you promote someone, you already know their work ethic, that they’re dependable, that they understand your culture, that they’re a good fit,” says Nancy Cross, chief people officer of Mexican Restaurants Inc. The Houston-based company owns 46 restaurant locations under four fullservice concepts and one fast-casual brand.

    By promoting from within, restaurants can slash recruiting and training expenses. Managers hired from outside the company typically undergo a 10-week training program, while internal promotions require only five or six weeks, says Cross.

    The possibility of an internal promotion offers employees incentives to stick around. “When you start at entry level and move up, you really develop a loyalty to the business,” says Hobson, whose Jack in the Box career spans nearly 40 years.

    Career pathways

    To help employees find a career path:
    • Create a roadmap for success. Lay out potential career paths from the get-go, as early as the interview or orientation. “The pathways should be clearly defined to avoid any perception of favoritism,” advises Donna Herbel, director of training and development for Minneapolis-based Perkins & Marie Callender’s.
    • Establish stepping stone positions to help employees gain confidence and gradually take on leadership. For example, top-notch servers at Perkins can become certified trainers who guide new hires. From there, they might get promoted to shift leader, then assistant manager, before being named a manager.
    • Point good candidates in the right direction. When she was 18, Hobson’s manager pulled her aside and said she had an incredible career ahead of her - if she worked for it. “My manager saw something in me that I didn’t even know I had at the time,” Hobson recalls.
    Today, Hobson encourages general managers to seek that spark in team members. “Look for people who lead naturally, even when they’re not in a leadership role,” says Hobson. “Look for people who show a passion for the business and for taking care of customers. They show pride in the food and in keeping the restaurant clean.”

    Remember, management isn’t for everyone. Even team members who excel at their job, might not be management material. “Getting results from a team takes a different skillset than getting results from your own two hands,” says Perkins’ Herbel.
    • Provide guidance to help train and develop promising candidates. Tell team members what you see in them, so they can retain and further develop those traits, Herbel says. Sometimes an employee gets promoted because he or she demonstrates great camaraderie, but they let go of those interpersonal skills when they get into management because they incorrectly think that’s not part of the job.
    • Combine formal and informal training to prepare employees for their roles. Mangers might informally show a certified trainer how to close the restaurant and then provide a hands-on opportunity to practice the skill, Mexican Restaurants’ Cross says. The company also offers a formal two-day training to new assistant managers.
    • Consider tuition-reimbursement to help managers gain a formal education. Jack in the Box footed the bill for Hobson’s undergraduate and graduate degrees in finance. In return, she became more valuable to the company and climbed the corporate ladder.
    “Invest in your people,” Hobson says. “If you spend the time with them, they’ll feel cared for and will develop loyalty.”

    Get more information about restaurant career paths at America Works Here, and download our latest research on Who Works in the U.S. Restaurant Industry.
  • 17 Oct 2014 8:48 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing foodborne illness and protecting guests’ health.

    Here are seven tips to build a productive relationship with health inspectors:
    1. Be polite and professional. Encourage managers encourage to ask the inspector questions. They should feel free to dispute any violations they feel are inaccurate, but they should raise disputes in a professional, non-confrontational way. When you disagree with an inspector’s assessment, ask how he or she arrived at that decision, and offer your interpretation of the regulations. The discussion often can help you arrive at a solution.
    2. Correct mistakes as soon as possible. Repeated violations will give the inspector the sense their inspections aren’t being taken seriously, which could lead to lower inspection scores. Make managers aware of violations so they can correct them.
    3. Demonstrate progress. In the event your restaurant has a less-than-satisfactory result from an inspection, it’s important to show that you have a plan to address the issue. Show the inspector your corrective action plan and ask him or her to add it to your restaurant’s file. Being able to demonstrate that you took action will help offset the negative impact of past results.
    4. Be proactive. Seek opportunities to work with inspectors outside the confines of routine inspections. For example, if your state or county has a new food safety regulation or recently updated its food code, consider contacting your inspector to ask about the changes and how they will impact your restaurant.
    5. Get involved. Serving on state and local task forces or advisory committees will provide you with opportunities to work with inspectors and gain a greater understanding of their work. Getting to know inspectors personally and working toward the common goal of protecting consumers will help build trust in you and your restaurant.
    6. Share your food safety plans. Inspectors often are interested in the steps you’re taking to comply with new food safety rules and regulations. What they learn will help them advise other restaurants they work with. Share your plans with them, and ask for feedback.
    7. Seek inspectors’ advice. Are you launching a new product or testing a new process? Ask your health inspector how it will be impacted by the food code. They might have suggestions that will help you improve your business.
    Be prepared for your inspection, learn what to do when a health inspector visits and ensure appropriate follow-up from an inspection.
  • 10 Oct 2014 10:06 AM | Anonymous member (Administrator)
    Source: National Restaurant Association 

    Fall is here, the kids are back at school, and the weather is crisp. Now what’s your Fall marketing plan?

    Here are our top 10 ideas to pack your restaurant this Fall:

    1. Football and other fall sports

    It’s football season! Bring crowds to your place by sending out schedules announcing what games you’ll be showing when. Promote your restaurant as the place to celebrate before and after the game. Offer special take-out deals for customers hosting their own viewing parties. And while football is king in most many towns, don’t forget about the other sports fans!

    2. Columbus Day

    Columbus Day is Monday, October 13 and many will have the day off from work and school. Promote brunch or lunch specials – and don’t forget about Sunday specials.

    3. Oktoberfest


    Oktoberfest runs from late September to the first week in October. Have a great beer selection? Ask your customers which is their favorite with a Facebook Poll. Then during Oktoberfest, select the favorite as a special.

    4. Kids in Costume Eat Free

    “Kids Eat Free’ if they’re wearing a Halloween costume! Why limit kids to just one night to show off their costume? Host a “kids eat free night” on the Tuesday or Wednesday before Halloween to increase traffic and create guest loyalty.

    5. Halloween Photo Contest

    Put together a Facebook Halloween Photo Contest. Encourage guests to post a picture with their best Halloween costume. The winner gets a restaurant gift card!

    6. Pumpkin and Apple and Squash, oh my!

    So many great foods are in season during Fall. Is your famous pumpkin pie back on the menu? Have you created a pumpkin spice martini? Let your guests know about new seasonal menu items and cocktails.

    7. One for You, One for Me

    Get folks in the giving mood with a One for You, One for Me Facebook Sweepstakes. Customers will “Like” your Facebook page and provide their email address, and then be entered for a chance to win a prize.

    8. Check in Deals

    Bring in new business by utilizing check in deals on Foursquare, Yelp and Groupon Offers. All of these sites provide tracking and you can see when guests “unlock” and redeem your deal.

    9. Holiday Catering and Party Space?

    Do you cater? Or have a private dining space? Many corporate holiday parties and events are beginning to be planned now. Make sure your guests are aware of your capabilities and encourage them to make their holiday plans early.

    10. Gift Cards

    Early and often is the name of this game. If you offer gift cards for your restaurant, let your guests know in all your promotional efforts including in-store material, on email, Facebook, etc.

    This content was provided by the Texas Restaurant Association and National Restaurant Association partner Fishbowl.
  • 03 Oct 2014 10:47 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Train staff to pay as much attention to cleaning and sanitizing the bar area as they would in the back of the house. The counter where your bartenders prepare drink garnishes is considered a food-contact surface because those items are food.

    That’s the message from one of our new National Food Safety Month videos, sponsored by Anheuser-Busch.

    View the  video.

    The video covers steps to clean and sanitize food-contact surfaces:
    • Remove leftover food from the surface with a nylon brush or pad, cloth towel, or single-use paper towel.
    • Wash the surface with an approved cleaning solution. Again, make sure you use the correct tool, such as a cloth towel.
    • After cleaning the surface, rinse it with clean water and the correct cleaning tool.
    • For sanitizing, wipe the surface with a solution of sanitizer mixed with water at the correct concentration. Or use an approved surface sanitizing wipe. Whichever you use, make sure to apply the sanitizer to the entire surface.
    • After the surface has been sanitized, let it air-dry.
    By following these simple steps when cleaning and sanitizing, you’ll be one step closer to keeping your food and your customers safe.

    See other food safety videos here. http://www.foodsafetymonth.com/Videos
  • 20 Aug 2014 10:03 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Music is one of the most important elements in establishing the mood in your restaurant, but under law, you must make sure you have the necessary licensing to comply with copyright statutes before playing it. Performing rights organizations (“PROs”), such as BMI, ASCAP and SESAC, act as intermediaries between restaurants and songwriters to protect intellectual property and make licensing more cost-effective and convenient. Restaurants pay a fee to the PROs for a blanket license that grants permission to use all of the music each organization represents, and they, in turn, distribute the fees, less operating expenses, to their affiliated songwriters, publishers and composers as royalties.

    Here are answers to frequently asked questions about music licensing:

    Q. If I pay a licensing fee to BMI, do I have to pay one to ASCAP as well?
    A. It depends. If you know that all of the music you’re playing in your restaurant is under the copyright licensing of BMI, then the answer is “no.” However, if that music is licensed by either of the other two major licensing entities, ASCAP or SESAC, the answer is “yes.” If you aren’t certain about what music may be played, it’s safest to have licensing agreements with all three PROs – BMI, ASCAP and SESAC.

    Q. What are the exemptions for radio and TV?
    A. Federal copyright law, Section 110 (5)(B), exempts restaurants that play music transmitted via radio, TV and cable and satellite sources if they don’t charge to hear the music. Music played by other means, such as live bands, CDs, etc., aren’t covered by the exemption.

    The exemption applies to establishments smaller than 3,750 gross square feet in their premises. It also applies to those with 3,750 square feet or more of gross square footage if the operation has no more than four televisions. “Gross square footage” includes all interior and exterior space used to serve customers, including kitchen space, bathroom and storage space, but excludes the parking lot (unless used for something other than parking).

    Any foodservice or drinking establishment that is 3,750 square feet or larger, must secure public performance rights for TVs or radios if any of the following conditions apply:

    For TV, if the business is using any of the following:
    • more than four TVs; or
    • more than one TV in any one room; or
    • if any of the TVs used has a diagonal screen size greater than 55 inches; or
    • if any audio portion of the audiovisual performance is communicated by means of more than six loudspeakers, or four loudspeakers in any one room or adjoining outdoor space; or
    • if there is any cover charge.
    For radio, if the business is using any of the following:
    • more than six loudspeakers; or
    • more than four loudspeakers in any one room or adjoining outdoor space; or
    • if there is any cover charge; or
    • music on hold.
    Q. If I offer only live music once a month, do I need to pay licensing fees?
    A. While the exemption in the statute doesn’t specifically address this question, the answer is likely “yes.” Generally, the exemption doesn’t apply to exclusions and situations not covered in the exclusionary language.

    Q. I use Pandora for music. Do I have to pay a fee?

    A. Pandora’s “terms of use” specifically prohibit businesses from streaming music without setting up and complying with the terms of a paid DMX/Pandora business account. If a bar or restaurant has a business account with Pandora or SiriusXM and the music is used only for background, the establishment does not allow dancing to the music, or charge a cover fee to enter, then the provider of the music such as Pandora or SiriusXM, should be paying the public performance fees to BMI, ASCAP and SESAC. Should the business have any additional music, live bands, DJs, or Karaoke, they need to license with the PROs directly for those uses.

    Q. BMI is threatening to sue me. What can I do?
    A. If you’re playing licensable music, it’s a better business decision to license than not to. While some business owners may avoid paying licensing fees for a while, it can be much more expensive than the cost of a music license in the long run. Federal penalties for using music without permission, which are set forth by the judge presiding over the litigation and not the PRO, can be high, with each musical composition used without authorization entitling copyright owners to damages between $750 to $30,000, or more if the infringement is found to be willful.

    Q. Do PROs share customer lists? If I pay one, will the others know and bill me?
    A. No. PROs, like most other businesses, do not share customer lists with each other. They do, however, contact thousands of businesses every day, so it’s likely they will contact you to license if you’re playing music.

    Q. What size businesses are exempt from paying fees?
    A. The exemption applies only to radio and TV. All other music uses should be licensed despite the size of the establishment. For specific details on exemptions for radio and TV use only, see the second question above.

    Q. My small restaurant with no seating has a television for employees only. Am I exempt?

    A. Licensing obligations apply only if the communication of the music is “intended to be received by the general public.”

    If only your employees hear the music, the transmission isn’t intended to be heard by your customers or the “general public.” If customers can hear the music when they pick up their take-out orders, ASCAP, BMI and or SESAC could argue that the “general public” receives the transmission as well as staff and that licensing obligations apply.

    In general however, if your restaurant is less than 3,750 square feet and you have only one TV with a screen size smaller than 55 inches, you’re probably exempt if you meet all other criteria. Please review the specific details on the radio and TV exemption above before deciding not to license.

    Q. I don’t understand the rules about number of seats and exemptions.
    A. The square footage of an establishment and not the number of seats is what determines the radio and TV exemption under Section 110 (5)(B) of the federal Copyright Act. Total occupancy, however, may be a factor in determining the license fee for all other uses of music.

    Q. If I use my own iPod and have paid to buy the music, do I need to pay licensing fees as well?
    A. Yes. Under the Copyright Act, exemptions apply only to radio and TV. Purchasing music allows you only to listen to it privately. Once you play music from your iPod or other device in a business, it’s a public performance and must be licensed.

    Q. I play only a few albums from the 1950s. Do I still have to pay?
    A. Unless the music on the albums is in the public domain and not protected any longer by copyright law, you need a license. All three of the PROs have searchable online databases of the music they represent; it would be best to start there or contact them for assistance.

    For National Restaurant Members who want assistance with music licensing questions, contact the National Restaurant Association at (855) 514-8155.
  • 15 Aug 2014 9:16 AM | Anonymous member (Administrator)
    Source: National Restaurant Association 
    This content was provided by NRA partner CareerBuilder.

    Capitalize on social media to find job candidates. That’s what Hard Rock Café did when it needed to hire 120 servers and managers for a new restaurant in Florence, Italy. Within four weeks, it received 4,000 applications, which led to 1,000 interviews.

    Ninety-five percent of candidates who received job offers accepted. The secret behind the success: Facebook.

    “Hard Rock Café has a well-known and unique company culture,” says C.J. Reuter, senior director of global client success at Work4, the company that helped with social recruiting efforts. “The team at Hard Rock Café realized that people who are fans of the brand would be a great cultural fit as new employees hired to work in a restaurant.”

    Here are few ways to reach out:

    Include job openings on your Facebook page. The Hard Rock page included a Work4 tab that listed all job openings. Candidates could apply directly within Facebook undefined diminishing applicant drop-off rates. Targeted Facebook ads reached people close to the new location who were most likely to respond to job content.

    “There are convincing statistics to support why employers are turning to social media for their hiring needs,” Reuter says. “More than 70 percent of online adults use social media networking sites, and they spend an average of one minute on Facebook for every seven minutes they spend online. That’s a tremendous opportunity for restaurant businesses to grab the attention of relevant job candidates.”

    Leverage available technology to advertise openings, including Facebook, Twitter and Instagram. If you have a fan base of people who frequent your restaurant as patrons, they likely will want to work at your establishment or refer others who will be more than willing to work for you, says HR technology manager/consultant Tiffani Murray.

    Post job descriptions on your website and include contact information, such as an email address where applicants can send their résumés.
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