Tips from SCORE: Rebranding in the post-pandemic era
Does your current brand fully convey these new additions? If your restaurant is now offering home-baked specialty breads, you might want to incorporate that element into your brand to differentiate your brand from other local restaurants so you can attract new customers.
Every brand needs a refresh from time to time. It might have been state-of-the-art when created a decade ago but is outdated now. When this occurs, buyers might view your offering as outdated as well.
The tick-tock on TikTok for restaurants
Short-video social platform shows growing strength as a marketing tool to reach 18- to 29-year-olds
When the year-old COVID-19 pandemic had slowed traffic to a trickle this spring at the Sushiya restaurant and bar in downtown Dallas, 80-year-old owner Kang Lee got a massive TikTok boost from his visiting teenage grandson.
No penalty or overtime for well-paid chefs
Restaurants and cafes have been given the initial OK to exclude chefs and managers from minimum conditions if they earn more than $82,000 a year, in a significant step towards the Morrison government’s bid for award flexibility.
A Fair Work Commission full bench headed by president Justice Iain Ross provisionally backed Restaurant & Catering Australia’s proposal that front-of-house managers and senior chefs can work up to 57 hours a week without incurring penalty rates, allowances, meal breaks or overtime if they are paid 170 per cent of the base rate.
Where the bloody hell are you?
Holidaymakers everywhere but not enough hospitality workers to fill the jobs. How did we get to this?
It’s a similar story across the country, where “staff wanted’’ signs appear everywhere from Ârestaurants to hotels, tours to airports, creating a potential bonanza for workers.
Doing Rounds of The Kitchen Table
We hope you have enjoyed this week's fresh serve of news from the Catering and Restaurant Industry.
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