4 Things to Know About Offering Gift Cards: from deferring revenue for unredeemed cards to claiming deductions, there’s a lot you may not know about how gift cards can help your bottom line.
8 Keys to a Successful Beverage Program: boosting the focus on your drinks menu can bring big benefits to your restaurant.
Server, What’s in your Broth? Addressing dietary concerns is not just a matter of life or death for your diners, it can affect your bottom line, too.
2017 Rising Stars: check out these five chefs, who were selected in partnership with Georgia Restaurant Association as the ones to watch in the state’s restaurant scene.
Help Wanted! Turn this Message into an Opportunity: with the economy on the upswing, hiring employees who are a good fit for your business is getting harder. Here’s how to find the best talent in a tight labor market.
10th Annual GRACE Awards: The 10th Annual GRACE Awards honors those who have made a mark on the state’s hospitality industry, from those running large corporate restaurants and small independent spots to restaurant employees and managers
An International Flair: Today’s restaurants reflect the melting pot of our shared heritage, with many chefs getting back in touch wit their roots and offering up an electric array of the world’s flavors across the state
How to Get and Maintain an Alcohol License in Georgia
Show Off Your Tastes to the City: The 15th Annual Taste of Atlanta brings more than 90 local restaurants in front of thousands of potential diners
Craft Work: Supporting small-batch producers can be challenging, but the rewards are many for restaurants willing to put in the effort. Plus, four ways to get the wines you want.
Sell More Wine: Learning more about the wines on your menu will help you sell more without being pushy.
More Than a Gut Feeling: The restaurant industry is set to have its busiest year ever, and competition is growing. It’s time to elevate your game to find and keep your most important assets: the right managers to lead your business.
The 8th Annual GRACE Awards: The GRA honors those who have made a mark on the state’s hospitality industry, whether through a remarkable success, by inspiring the industry, supporting their local communities or by giving back. Award winners and finalists – all peer nominated – are recognized in the following categories: Restaurateur of the Year, Industry Partner of the Year, Distinguished Service Award and The Innovator Award, plus the Lifetime Achievement and Chairman’s Awards.
The Forgotten Art of Serving: It’s time to get serious about how the FOH is perceived – by both guests and other restaurant staff.
Healthy Choices, No Sacrifices: It’s no secret that diners are wanting to see healthier options on the menu. But that doesn’t mean you have to sacrifice flavor or your restaurant’s identity to give people what they want. Plus, a look at the Kids LiveWell program and a Q&A with Frank Bragg, owner of Atlanta’s Radial Cafe.
Q&A with Bob Amick: The Man Behind the Curtain: Bob Amick, founder and owner of Concentrics Restaurants, talks about what it’s like to open locations outside Georgia, his tips on working with family and what it takes to be a successful consultant.
In the Driver’s Seat: New interactive technologies give customers and the kitchen more ordering control. Plus, wine lists go interactive, and how to automate your ordering process to save money and reduce costs.
Exploring True Terroir: There are wines of extraordinary quality and value coming out of Spain.
Upping the Ante: With 20 educational sessions, 12 culinary demonstrations, special seminars and more than 200 exhibitors lined up, the second annual Atlanta Foodservice Expo is back this October and better than ever.
Hitting a Home Run: Celebrity Franchisees and Your Brand: If a celebrity approaches your company about franchising, it can create buzz in the short term, but it will not be a successful partnership unless they are serious about restaurant management.
Something Special for Mom and Pop: One of the busiest days for the restaurant industry is quickly approaching, and it can be a golden opportunity for your business. Make Mother’s – and Father’s – Day even more special for your guests by creating some distinctive drinks. Plus, get some Mother’s Day inspiration with recipes for four drinks served at some of Atlanta’s top restaurants.
And the Oscar Goes To…: Georgia’s film tax credit program is bringing a huge amount of film and TV production to the state, and with more filming comes the celebrities. How do they find out about your restaurant, and what should you do when they’re there? Ellen Hartman talks with Melissa Libby about the benefits and drawbacks of celebrities walking through your restaurant doors.
Everything’s Coming up Rosés: If you don’t yet have a rosé on your by-the-glass wine list, now is the time to put one on. Take a look at how rosé is made and get tips on how you can sell the pink stuff at your restaurant. Plus, a list of some go-to labels that sell well in Georgia.
Serve, Refresh, Delight: A closer look at Atlanta-based QSR leader Arby’s reveals tips on how to wow your customers and stay market fresh while also giving back to the community. Plus, more on parent company Roark Capital and sister restaurant McAlister’s Deli.
Be a Team Player With Food Safety Education: As 2014 ramps up, don’t neglect continuing education for owners, managers and all members of the restaurant team. It will not only improve knowledge around the kitchen and dining room, it will help boost morale.
Seventh Annual GRACE Awards: The GRACE Awards honor those who have made exemplary contributions to Georgia’s prolific restaurant industry. Learn who won the awards and the finalists recognized for Lifetime Achievement, The Chairman’s Award, Restaurateur of the Year, Distinguished Service, Innovator and Industry Partner.
“This Menu’s Not For Me”: If you stick to your restaurant’s overall vision and write your menu well, you, too, can have a successful beverage program in your restaurant. Find out a few tips that can help you craft a stellar beverage menu and keep customers coming back for more.