Succeeding in the food and beverage industry requires grit, savviness, and deep community connections. Tipped, a Square podcast, activates those connections by inviting seasoned owners and operators to share how they conquered common industry challenges. Food and beverage business owners at all stages of growth will gain from these veterans’ tips and tales.
Expansion and Opening Multiple Locations
Expanding your business these days comes with some much different challenges than in the past. From one location to two, from one concept to another, from a brick-and-mortar to an online store or the reverse, there isn’t one formula to follow and each has their pros/cons. In this discussion, Dieter Seelig of Craft + Carry shares tips on how to approach expanding your operations.
Connecting The Dots with Technology
In this episode of Tipped, Bryan Solar, GM of Square for Restaurants and Lior Koren, product lead for Square for Restaurants share their top tips for how an omnichannel approach to restaurant automation can help businesses tackle the issues the industry is dealing with, without sacrificing customer experience and growth.
Training, Managing, and Retaining Staff
While the rest of the world has adjusted to new protocols, and returning to a new normal, the restaurant industry is still faced with challenges the pandemic brought with it - particularly when it comes to staffing shortages and employee retention. A new Square Restaurant Staffing report found that workforce shortages are having a negative impact on top-line growth. We talked to Devin Osborne of Fatback’s BBQ about how he’s navigated balancing his staff and the growth of his business.
Starting An Online-First F&B Business
Digital-first businesses rose in popularity during the last couple of years as f&b professionals started ghost kitchens out of their homes and held food pop-ups in closed restaurant spaces. A delivery and pickup only business model has a lot of advantages. In this episode of Tipped we hear from Warren Satchell of Harlem Biscuit Company, who started a digital-first f&b business from their garage — and succeeded.
Choosing and Changing Your Prices
Defining your menu prices often goes hand-in-hand with identifying target customers. Stephanie Rich, owner of Verdine in Houston, TX, shares how to set menu item prices to attract the customers you want, and adjust for supply chain issues.
The Business Side of Things
In this episode, JoJo Soprano of Parry Restaurant Group shares insights on all of the financial and legal considerations a new restaurant business owner needs to undertake when opening a restaurant.