Take Note
The Senate and Assembly Appropriations committees convened today to vote on bills that were referred to the suspense file. Several key bills that were earmarked as priority issues for the industry were considered and passed, moving on to their respective floors for consideration by the entire body next week for votes by a May 30 deadline. Bills held in committee won’t move forward this year.
Suspense files are used by the committees in both houses of the legislature to temporarily hold bills containing expenditures to the state of $150,000 or more.
Top-priority bills for the California Restaurant Association (CRA) include:
AB 1522 (Gonzales): Paid Sick Leave
CRA Opposed – PASSED
Increases employer mandates by requiring all employers to provide all employees in California with as much as 24 hours of paid sick leave per year, and threatens employers with statutory penalties as well as litigation for alleged violations.
AB 1792 (Gomez): Report on Employers
CRA Opposed – PASSED
Requires the state to compile and publish a public list of employers who have employees utilizing public assistance programs and calculate the total cost to the state of the benefits provided for the employees of each employer.
AB 2416 (Stone): Wage Liens
CRA Opposed – PASSED
Allows employees to record liens against their employers’ real and personal property for alleged unpaid wages, other compensation and related penalties, and damages owed the employee.
SB 935 (Leno): Minimum Wage Increase
CRA Opposed – PASSED
Increases the minimum wage to $11 per hour in 2015, $12 per hour in 2016, $13 per hour in 2017 and beginning 2018, the state minimum wage would be adjusted annually with the rate of inflation.
SB 1000 (Monning): Sugar-Sweetened Beverage Warning Labels
CRA Opposed – PASSED
Requires all sugar sweetened beverages containing more than 75 calories per 12-ounce serving to display a warning label to consumers.
The CRA will continue to activate grassroots support for our positions with Action Alerts and letter-writing campaigns. CRA members are highly encouraged to participate. Continue the lobbying work within the Capitol in the critical week ahead.
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BANNER
Friday, May 23, 2014
Thursday, April 17, 2014
Top 10 DONT's For Your Restaurant Website
As you all know, there’s this thing called the Internet and social media — oh yeah, and the main computer that emerging restaurant guests are using is in their pocket. When I started designing and developing media websites in the mid-’90s, we just had the grace of AOL Keywords and Alta Vista in a time when the Internet was truly the Wild West.
Before we get started, it’s crucial to know that mobile is surpassing desktop use for finding restaurant information. In fact, 84% of restaurant consumers use mobile to engage with restaurants.
For now, let’s just stick to the DON’Ts of restaurant web design and interaction.
Don’t No. 1
Non-responsive websites are a waste of time for the consumer. In fact, 75% of consumers show displeasure with a restaurant website that is not mobile compatible. There are a few differences in mobile compatible and responsive. Most get this confused, but think of it this way: responsive changes the look and interaction with the device that is looking at the website on the fly. Mobile compatible is a clunky way to say you have to pinch and zoom and or deal with a less than full experience. Responsive, in my opinion, is the only way to build a website for your restaurant. (Bonus: Check out our article on Mobile Strategy: Why Every Restaurant Should Have a Responsive Site.)
Don’t No. 2
If you’re using Flash on your website, you should just shut your doors right now because you’re already disconnected with reality and your guests. Instead, showcase your restaurant with video. You’re an entertainer, and you need to show that you understand this with amazing video that not only showcases your experiences, but your story.
Don’t No. 3
Online reservations are here to stay, though I am not a fan of OpenTable. They do have the market locked for now, though, so don’t try to use a home-baked reservation system or one that does not have critical mass. Don’t worry — Google, Yahoo and Apple will come calling soon with a free reservation system, so just be patient. In the meantime, use a simple call to action link to your OpenTable profile. Guests value reservations like children — don’t mess with them, and make sure you pay special attention to every single one.
Don’t No. 4
Ahh, mobile and online ordering. The messiah that was promised to change our business a decade ago may actually be coming to a website near you. But right now, the landscape is rocking in a big way with GrubHub and Seamless, which I do not think are good decisions for an operator compared to others in the market that are focusing on a new model. Be patient, but don’t overlook this opportunity to engage with mobile users on a mobile ordering solution.Don’t No. 5
Don’t let your GM or head waiter who took web design in school four years ago design your site. Listen, this is your number one touchpoint outside of your actual restaurant, and you need to treat every design element, tweak, and color palette the same as you did in designing your brand or restaurant. A website that looks hokey does not flow well, and for guests who have not yet been into your restaurant, it reflects poorly on your business.Don’t No. 6
Most guests that seek info about your restaurant will go to the location and menu section of your website the most. The issue is that most sites lack great photography of their food — we find better food shots from your customers in some cases. So don’t lack in photos, and if you have the right responsive website, galleries are the best thing you can have for consumers to understand what you have to offer. Invest in a good smartphone with a great camera and a few apps that can enhance your filters. If you want really amazing shots, get your own DSLR for those amazing food photography style shots with that crushed depth of field. Get a macro lens and use this setup for both video and photos. Your customers will love you for this one.
Don’t No. 7
PDF menus are the most difficult way for a guest or customer to peruse your online menu, so get off your lazy butt and update your menu online — remember, it’s searchable! SEO helps, as well as the ability to share these menu items on social. Make it easy with clear categories just like if they were in the restaurant — easy to read and easy to navigate.
Don’t No. 8
The social dilemma is that there are so many platforms to manage, and I get that, but you have to be on Twitter. Facebook is great, but Twitter is your social customer service platform, as well as an amazing tool for sharing your great restaurant brand. Currently, 67% of restaurants are on Twitter vs. 81% on Facebook. It’s great that this is happening, but 94% of restaurants have websites, which means we should have 94% of restaurants on Twitter. Don’t miss this one!Don’t No. 9
Websites are an extension of the brand and the biggest miss is when staff don’t even understand what’s on your website. Location, menu, video, and social all need to be conveyed to staff — and vendors, as well. Everyone should provide an understanding so they can share in restaurant with patrons.Don’t No. 10
This is the biggest miss for all operators: they don’t “get” the digital connection to close the loop! Email, social, and even video subscribers are all digital connections and ways for you to communicate with your guests and potential future guests. Out of 2,500 restaurant websites reviewed in our recent RSMI reports on online digital communities, only 8% collected all three — email, social and video subscribers. This is a huge miss. Your digital connection list should be growing every month and you need to engage in all areas – this is the new frontier of advertising. Forget mail and forget major media outlets — you will get lost in the jetwash. Digital connections are your one-to-one future. Remember, you serve your guests one at a time — start communicating that way as well.Hopefully these tips of what not to do provide some deeper insight in how to move forward with your online restaurant presence. Whether it’s your website, mobile presence, or social media presence, it’s important to remember that “going digital” isn’t a separate or optional part of your business. In fact, it’s quite the opposite if your goal is to build and maintain relationships with your guests, turning them into loyal advocates of your business — both in and outside the four walls of your restaurant.
Monday, April 14, 2014
Increase revenue during off-peak hours
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The recent recession did more than adjust people’s spending habits – it also changed how and when they eat. The days of three strictly observed standard meals are now past. As a result, snacking and off-peak food service continue to emerge as growth opportunities for restaurants.
Because of financial tightening, more consumers have focused on deals and smaller purchases, including for their food. They’re ordering less during main meals – which can make them hungrier during the day. This makes them graze and snack more often, as well as eat during non-traditional hours.
According to Technomic’s 2012 Snacking Occasion Consumer Trend Report, 48% of consumers are snacking at least twice a day, up from 25% in 2010. As restaurants have adapted to this trend, their share of the snack market has increased from 17% in 2010 to 22% today.
Thirty-seven percent of consumers have broadened their definition of snack to include a wider variety of food and beverages. Sixty-two percent admitted that snacks are typically an impulse purchase as well.
If you plan to capitalize on off-peak demand, your aim will be to increase traffic without detracting from peak-hour sales.
Morning and mid-afternoon
A sales opportunity during the morning breakfast hours is to offer smaller food items such as fresh fruit, trail mixes and bagel bites for later snacking. Many people will eat these snacks before or after lunch or in place of lunch.
Downtime between lunch and dinner provides another chance to augment daily sales. Many operators identify 2 p.m. as being close to a big snacking hour. Some fast-casual or quick-service restaurants such as Sonic and Cici’s Pizza will also offer discounted specials from 2 p.m. to 4 p.m. to stimulate off-peak traffic.
Monday, March 31, 2014
State of Government: Can Developing Democracy Change Business For Good?
This post is part of a series in which LinkedIn Influencers analyze the state and future of their industry. Read all the posts here.
When LinkedIn asked me to write about the State Of My Industry, it was a difficult choice. After all, entrepreneurs shouldn't always limit themselves to just one sector – we certainly haven't at Virgin! So rather than discussing space, finance, travel, technology, communications, entertainment or health and wellness, I started pondering one of the things affects all of those industries and unites millions of people around the world: democracy.
Alongside Jochen Zeitz, Kathy Calvin, Arianna Huffington, Paul Polman and many other business leaders, I am part of The B Team. We are a not-for-profit working to find better ways of doing business for the wellbeing of people and the planet. One of the key themes we have been debating is how democracy can be improved, and how this could impact upon businesses.
The Economist put together a fascinating feature about what has gone wrong with democracy, and how it can be revived. It pointed out why democracy is so loved by those of us who have it, and desired by many who don't:
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