Empower Local Businesses to Hire Hourly Workers Faster
Workstream raises $48 Million. Workstream, a hiring platform and mobile app that streamlines the sourcing and onboarding of hourly workers, recently announced it has raised $48 million in Series B funding. This announcement comes on the heels of the company filling more than 18,700 jobs, which represents more than 2.5% of total private jobs added, in July 2021. With the new capital, Workstream will double the size of its team with numerous hires across sales, marketing and engineering. It will also continue to invest in growth and product development, transforming the way local businesses hire hourly workers. “When it comes to hiring platforms, local businesses and deskless workers have largely been overlooked, which is why we started Workstream,” said Desmond Lim, co-founder and CEO of Workstream. “We set out to give local businesses the tools they need to hire hourly workers faster, and we are humbled by the momentum and results our customers have seen. Adding this strategic group of investors to our team gives us access to additional resources and expertise as we expand our capabilities and continue to support this once underserved community.”
Rising Food Costs and Supply Chain Issues
Are creating challenges. The restaurant industry isn’t being spared from the array of supply chain issues that are currently impacting many sectors across the economy. In a September 2021 survey fielded by the Association, 95% of operators said their restaurant experienced supply delays or shortages of key food or beverage items in recent months. The impact was felt across all types of restaurants, with more than 9 in 10 operators across each of the major segments reporting supply delays or shortages in recent months. For many restaurants, these supply challenges altered what they could offer to customers. Among operators that experienced supply delays or shortages in recent months, 75% said they made changes to their menu offerings as a result. Table service restaurant menus were the most likely to be impacted by the recent supply chain challenges. Eighty-eight percent of fine dining operators and 81% of casual dining operators said their restaurant changed menu offerings as a result of food supply delays or shortages.
Are You a Restaurant Interested in Sustain and Serve NJ?
Eligibility requirements for restaurants. Restaurants are not able to apply directly for the Sustain and Serve NJ program but may participate in the program by providing meals that are purchased by a grant recipient. To help match potential applicants with restaurants, the NJEDA will make a public list of restaurants that have expressed interest in the program. This list is available as a resource to applicants. If you would like to be listed on this registry, please complete and submit the form below. It is recommended that you review the eligibility requirements for restaurants prior to completing the form to ensure you may be eligible to participate in the program if contacted by a potential grant applicant. Read on to view eligibility requirements.
Top Trends in Restaurant Delivery and Takeout
Diners are second-guessing their holiday plans. Sixty-four percent of diners are very or somewhat likely to change their dining habits over the next few months given the Delta variant and surging cases nationally. This could be a sign that takeout and delivery ordering could rebound in Q4. Seventy-six percent of diners ordered takeout or delivery at least once per week in October, down from 85 percent in June as restaurants reopened for indoor dining over the summer months. Additionally, nearly one-in-four (23 percent) diners did not order takeout or delivery at all on a weekly basis, up from 15 percent in the June survey. When asked about why they would opt for delivery and takeout this holiday season in lieu of visiting a restaurant, 49 percent of diners said that ordering is more convenient than cooking, while 39 percent of diners reported that the Delta variant made them apprehensive to visit restaurants. Notably, only 5 percent of diners plan to visit a restaurant during the holidays instead of ordering takeout and delivery online, a sign that restaurants should optimize their ordering infrastructure to account for a higher volume of takeout and delivery orders.
Liquor Licensing 101
For restaurants in recovery. s restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol. For most restaurants, it is vital to maintain their liquor licenses in good standing especially at this pivotal moment, considering the Small Business Chronicle reported liquor sales tend to have some of the largest profit margins of anything on a menu, averaging between 75 percent to 80 percent. Here I will walk through actionable tips to help you train employees and understand the basics of liquor licensing as your restaurant bounces back:
Niche Marketing for Restaurants
Finding your audience. You set yourself up for success by finding the right niche for your restaurant. Whether you’re serving gourmet food in a fine dining establishment or flipping burgers next to the local university, there’s going to be an audience that works best for your business. By focusing on niche marketing, your restaurant will flourish. Before you move forward with a communications strategy, it’s important to know what niche marketing is and why it’s important. A niche market is a smaller segment of people that make up a fraction of a larger market. Put simply, when you target a niche, you are appealing to a specific audience. A niche can be determined by an audience’s location, demographics, psychographics, or budget. When you take these factors into consideration, you can find the customers most likely to be interested in your restaurant.
A More Equitable Future for Restaurants
Embracing change in the midst of pandemic recovery. Ellen Yin, co-founder of Philadelphia’s High Street Hospitality Group, isn’t willing to say her restaurants have fully recovered from the pandemic’s impact. “But there’s light at the end of the tunnel,” said Yin, whose multi-concept group with chef-partner Eli Kulp includes the iconic restaurant Fork, as well as the celebrated High Street Philly and a.kitchen + bar. “I feel very positively about the future.” “I know that the Delta variant might be a stumbling block, so to speak,” she added. “But there’s a lot to be optimistic about. Things are going to be changed in a major way and, no one knows, but it is invigorating after many years of being in business. … There are a lot of things that can be changed that will make our industry better and I’m very excited for that prospect, personally.”
Bennigan’s CEO on ‘Treacherous’ Supply Chain Issues
Inflation hitting restaurants. The CEO of Legendary Restaurant Brands, which owns the iconic Bennigan’s and Steak and Ale brands, explained on Monday how “treacherous” supply chain issues and inflation are hitting the restaurant industry and what steps should be taken to alleviate the problems. Paul Mangiamele also noted that labor shortages are impacting the industry and told “Cavuto: Coast to Coast” on Monday that “the vagaries of our business have never been as acute.” Mangiamele noted that he focused on employee “retention,” stressing that “the intellectual capital of your teams and, in our case, our franchise partners have been critical in getting us over these humps.” He explained that he recently signed a deal with a company in Miami, Florida that uses “delivery vessels,” to bring his products “to thousands of points of distribution both domestically and internationally.” On Wednesday, President Biden called for private sector businesses to “step up” and assist his administration’s latest push to address the supply chain crisis that has sparked fears of empty shelves during the holiday shopping season.
Did You Know?
A Florida restaurant chain says staff got bigger tips after it hired a $1,000-a-month robot to carry plates. A Florida restaurant chain says staff got bigger tips after it hired a robot to help out, The NYT reports. The $1,000-a-month robot carries plates from the kitchen to staff, who take the plates to guests. It gives staff more time to serve and talk to customers, the restaurant chain owner said. restaurant chain in Florida says staff received more tips after it began paying for a $1,000-a-month robot to carry plates, The New York Times reported on Tuesday. The robot carries food from the kitchen to the dining room, where servers collect the plates and deliver them to customers’ tables. Staff can talk to customers more and serve more tables, which has led to customers giving bigger tips.
Starbucks directly asked its employees to vote ‘no’ on unionizing. As Buffalo and Hamburg, N.Y.-area Starbucks employees edge closer to voting on what would be the company’s first union in the United States, the coffee chain is being accused of union busting by union organization group, SBWorkers United. SBWorkers United tweeted out a letter Tuesday that was originally sent to Starbucks employees by Rossann Williams, president of Starbucks North America, that highly encouraged employees to vote no on unionizing:
Bielat Santore & Company – Restaurant Industry Daily Alerts
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NEW LISTING – MONMOUTH COUNTY, NJ RESTAURANT/BAR FOR SALE
Monmouth County Downtown Restaurant/Bar; located in the hub of entertainment district; institution at the NJ Shore – 50-year track record; turn-key business w/valuable liquor license; real estate included in sale; 4,584 square foot building; seats 72 dining, 40 at bar and 50 outside; owner apartment on 2nd floor; grossing $35K/week; financing available to qualified.
For more information contact Richard Santore, Bielat Santore & Company, 732.531.4200.
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