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February 2013

Cover Stories

Data theft
Christopher Schroebel was not your typical junkie. While he lived with his dad in Keedysville, Maryland, the 20-year-old supported his heroin addiction by stealing $120,000 over the space of four months. He wasn’t burglarizing homes or holding up convenience stores. He was breaking into restaurants and other businesses through their computers and selling the credit card numbers he found there to buyers around the world....
What to do if a thief steals your credit card data
If a thief steals your credit card data, expect to be out at least $80,000, estimates cyber-security firm ANXeBusiness Corp. in Southfield, Michigan. “Oftentimes, these restaurants feel like they’re being victimized a second time,” says Atlanta hospitality lawyer Charles Hoff, who counsels breached restaurants. Here are typical steps to expect if you become a victim, and how to keep the expense from putting you out of business:...
Are mobile payments safer?
The mobile device invasion of restaurants is here to stay. Servers are armed with portable devices that can run credit cards at the table. A whole new wave of mobile payment services lets customers pay up wirelessly with mobile wallet apps on their phones. Anytime money and private data are involved, security issues arise. Just how safe is that mobile payment system you’re looking at investing in?...

Menu R&D

Always room for dessert
Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails. Think artisanal doughnuts, hand pies, frozen yogurt in global flavors and boozy drinkable desserts. Here’s what customers are craving and how chefs and dessert makers are delivering the goods....
Firehouse Subs' smokin' hot sandwich
The Smokehouse Beef and Cheddar Brisket has been heating up the menu at Firehouse Subs since its launch, and now it’s starring in a special 90-day promotion. What makes this sandwich such a hot ticket at the Jacksonville, Florida sandwich concept? It starts with the meat....
Park Avenue restaurant dresses for winter
In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats....
Healthy drinks, dessert beverages and beer milkshakes
Healthy beverages and delectable drinks may seem to be at opposite ends of the spectrum, but they’re moving closer all the time. Take skinny cocktails. Weighing in at about 100 calories, these lighter drinks fall under the “better-for-you drink options.” Mintel reports in its “On-premise Alcohol Consumption Trends” that skinny cocktails have been appearing on many more menus lately, with a particular appeal to women....
Kitchen equipment trends
Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment. “If you’re able to make your equipment easier to use—or perform multiple functions—that can bring more return out of your investment,” says Charlie Souhrada, director of member services for NAFEM....

Skills

Recently, a guest came into our restaurant with a lap dog. When asked about it, she responded that it was a service animal. She had no documentation to prove it. I let it go because the dog was behaving, but isn’t there some sort of paperwork or vest?
While its hard to know and harder to prove, your guest may have been one of an increasing number of pet-lovers who take advantage of the strength of the ADA legislation to falsely claim that their pets are service animals. Unfortunately, there's very little you can do about that, even with a posted no pets policy....
Our most recent health inspection had violations, some legit and some I'm fighting. While working to correct them, I have a B letter grade to post, as well as a Grade Pending sign. I can legally post either until reinspection. Which is better?
While your restaurant is located in New York City, the problem you raise is familiar to restaurateurs in many municipalities with letter grading. According to the New York City Department of Health and Mental Hygiene, “Two types of inspections result in a letter grade: initial inspections for which the restaurant earns an A and reinspections that result in an A, B or C....
Clyde's hand washing competition
The mouth is the dirtiest part of the body—and not just the angry chef’s mouth. A close second: the hands. And while the ubiquitous “Employees must wash hands before returning to work” bathroom signs are great, the 12-unit Washington, D.C.-based Clyde’s wanted to step up their sanitation game. And so was born Clyde’s annual hand washing competition....

MonkeyDish

Hurricane Sandy revealed a lot about insurance coverage
Hurricane Sandy caused an estimated $63 billion in damages across the East Coast. Restaurants contributed their share to the bill. And as operators cleaned up and surveyed the destruction, many learned some hard lessons about their insurance coverage. Lessons that can benefit anybody, not just those hit by a 100-year storm. Restaurant: Gargiulo’s Location: Coney Island, NY Lesson: Evaluate the possible economic advantage of carrying catastrophic coverage while self-insuring against other/smaller claims....
Menus: What's in, what's out
Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013? We checked in with several well-regarded culinary forecasters to get some answers. Here’s their thinking—both anecdotal and scientific—on what will be in…and what’s not quite out, but very 2012. Five mega-trends...