How To Make Your Product Stand Out With Consumers Demanding High-end Cuts

Steakhouse-quality beef is trending at lower-end concepts, too…

Consumers are demanding more from their beef: They want it to be better, they want to know where it comes from and they’re willing to reward restaurants that comply with their requests.

Since McDonald’s made the switch from frozen to fresh ground beef in its Quarter Pounders in 2018, sales of the signature sandwich have increased 30%, the chain said in June.

Related: Burger King Unveils Secrets of Sales

Taco Bell recently made moves to address another aspect of beef production by committing to a 25% reduction in the antibiotics used in its beef supply by 2025, joining a growing number of companies that are fighting the rise of antibiotic-resistant bacteria.  

From quick-service chains like Taco Bell and McDonald’s that are evolving to keep up with their younger category competitors, to high-end steakhouses where menu appearances of super-premium beef have become more common, to independent restaurants that are seeking unique products that will set them apart, operators are upping their beef game.   

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Shake Shack uses whole muscle, never-frozen beef for its burgers.

The beef industry has noticed, and responded with better product. From 2008 to 2018, the percentage of USDA Choice-grade beef production — the second highest grade, after Prime — grew from 56% to 71%, while production of Prime more than tripled, according to the U.S. Department of Agriculture’s Agriculture Marketing Service.

“One of the overarching trends we’re seeing is passion for quality,” Alison Krebs, director for market intelligence at the National Cattlemen’s Beef Association said. “[We’re seeing] increasing volumes of top-end steak cuts like filet, tenderloin, and rib eye. Those cuts are seeing a stronger menu presence — and across the board, from casual to fine-dining, you’re seeing higher volumes of these types of cuts being sold.”

From beef grade and cattle quality to animal welfare and antibiotics usage, restaurants consider many factors when selecting and preparing the beef that they serve, and those decisions are largely based on the restaurant’s positioning and customer demand.

For example, New York City-based quick-service burger chain Shake Shack has taken a quality-first approach to its beef from day one, which has shaped its image and customer expectations.

Shake Shack uses whole muscle, never-frozen beef from Midwestern Angus cattle that have never been administered antibiotics or growth hormones. Those standards have been in place since its second year of operation in 2005, when the chain officially banned the usage of beef treated with antibiotics or hormones.

“Our approach to beef quality fits in with our position to stand for something good,” Jeff Amoscato, Shake Shack’s vice president of supply chain and menu innovation, said. “We are always looking at how we can best procure, source and cook our beef. We work with different suppliers and communicate along all steps of our supply chain. We don’t just leave it to the grinder to figure it out for us: We’ll meet with the suppliers and visit the ranchers and feed yards to see what type of ranches the cattle are coming from.”

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One of the key decisions Shake Shack had to make in its early years was whether to use grass- or grain-finished beef. They ultimately went with grain-finished, because although grass-fed beef is associated with happier cows and more healthful beef, the grain finish gives the Shack Burger beef its juicy texture.

“Flavor and tenderness are important to consider,” Amoscato said. “[Maintaining] our signature flavor profile is crucial.”Evan Sung

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Shake Shack looks “at how we can best procure, source and cook our beef.”

But just because the bar has been set high from the beginning, does not mean Shake Shack rests on its laurels. The brand is currently grappling with how best to communicate their strict beef standards to customers.

“There’s a lot of information we can give and how we best can communicate our stance is constantly evolving as digital and social expectations change,” Amoscato said. “How we communicate quality to our guests has changed over the years even as our standards remained the same. It’s easy to go with information-overload, especially with digital.”

Although Shake Shack’s vision has largely remained the same, many beef-centric restaurant brands are still evolving their standards for beef selection. The Los Angeles-based, 27-unit casual-dining chain Umami Burger, for example, is in the middle of revamping its supply chain and will be continuously rolling out improvements, including a new version of its original Umami Burger.

First, Umami Burger reevaluated their beef suppliers and started working with a new major Midwest purveyor that has chosen to remain anonymous. The company’s burgers are made from a proprietary blend of grain-finished beef — which, as with Shake Shack, was chosen as a more flavorful, higher quality alternative to grass-finished — that has been aged for tenderness.Umami Burger

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Umami Burger will only consider farms that have strict standards as to how cattle are raised, fed, and slaughtered.

“We’re reformulating our story,” said Nate Appleman, the former culinary director of Chipotle Mexican Grill who joined Umami Restaurant Group as chief operating officer in June. “Going forward we want to be clear that we are antibiotic and hormone-free. … This is not a marketing spin; it comes from a real place of understanding customer needs. I truly believe they are willing to pay for quality. Everyone wants to know where their food comes from.”

In addition to changing purveyors, Umami Burger is doubling down on animal welfare. Moving forward, it will only consider farms that have strict standards as to how cattle are raised, fed, and slaughtered. In the future, all of the beef used will be tested for pathogens to reduce risk of a health scare.

But when it comes to communicating their beef quality, Appleman said that while they will use social media and other forms of digital marketing to tell their story, they don’t want to give in to pushing “the same dogma” that other category competitors are doing just because it’s “cool.”

“Beef quality has to be a top focus,” Appleman said. “We also want to be unique: There are thousands of burger places out there doing the same thing but that uniqueness comes from being the most delicious.”

Of course, navigating the wide variety of beef standards is not just for burger joints. Steakhouses and American grill-style restaurants make similar decisions for their restaurants. Chef Chris Cosentino, “Top Chef Masters” winner and co-founder of Delicious MFG and C.O. hospitality group, is very particular about the beef he sources for his restaurants and only uses sustainable “antique beef” at his San Francisco restaurant Cockscomb.

“Antique beef is from retired dairy cows that are slaughtered when they are seven years old,” Cosentino said. While regular beef cattle is slaughtered at around two years of age, “these retired cows are treated like queens: They go to pasture their whole life so the meat has a different flavor profile. It’s a richer beef since the animal has used its muscles more. The fat is yellower and more cheese-like in quality. It has great marbling.”

Cosentino began using antique beef for dinner specials around three years ago. His customers reacted so positively to it that he made the beef a supply chain requirement at two of his restaurants. As for how he communicates that decision to customers?

“If I keep putting farm names on the menu, it will start looking more like a NASCAR car with all of the sponsorships,” Cosentino said. “But my staff is very knowledgeable and will always answer any questions a guest has.”

As a restaurant focused on sustainability, Cockscomb does not just take into account the sourcing and quality of the beef that it serves, but also how to make the best environmentally responsible decisions. That’s why even though it’s one of the most popular growing trends in beef, you’ll never see wagyu on chef Cosentino’s menus.

“You’re seeing domestic wagyu come to market en masse and there are only so many cuts that can make it to the table, like a ribeye, but what happens to the rest of the animal?” Cosentino said. “That’s why you’re seeing so many wagyu burgers on menu. But there are only so many t-bones and skirt steaks in that animal. … It really takes someone to stop and think about how to utilize each individual cut while still respecting the animal.”

Make Your SUSTAINABLE RESTAURANT a Reality

For a variety of reasons, people care about the environment. Research indicates that younger generations are willing to spend more on things that are sustainable and healthy for the environment, a trend that continues to increase. With environmentalism a growing concern, interest in sustainable restaurants has in turn increased. But how can you draw that crowd and what can you do to go green without breaking the bank?

Why Go Green? 

Crafting a sustainable restaurant is not only good for the environment, but can have a tangible and positive impact on your business. Aside from any ethical considerations, climate change is already having a palpable impact on the economy of restaurants. Environmental concerns are already driving up food prices, with some restaurateurs building those costs into their pricing. Evidence indicates that millennial (and many consumers) are invested in putting their buying power towards environmentally friendly products, so building that into your marketing can pay off.

As the effects of climate change become increasingly apparent, once-viable menu options may become difficult to obtain, driving up demand and thus price. The relationship between technology and the food supply will continue to develop. You can already see some of those symbiotic relationships in your available menu items, most notably in farm-to-table style restaurants, which lessen their carbon footprint by focusing on locally available food sources. 

Water Conservation in Your Restaurant

Water conservation is an increasingly important issue that comes in all shapes and sizes. An easy way to use less water is to join the Glass Half Full Movement and only fill customer’s water glasses half full. You can further minimize that consumption by smaller glassware, although that’s a bit pricier to accomplish. If you have the space or there is a community need, you can use leftover water from dishes, cleaning, or customers to water a garden.

On the more expensive side of things, you can look into water-efficient cleaning solutions that are designed with conservation in mind. You may also consider installing low-flow aerators, fix leaky faucets, or low-flow toilets as well. While the upfront costs may be higher, you will see a decrease in your utility bills, so there is a long-term pay-off beyond environmentalism. 

Go Paperless in Your Restaurant

Paper makes up 27% of the total waste in the United States. That includes wrappers, cardboard, receipts, napkins, and in some cases seating charts at the host stand and handwritten tickets for your wait and back of house staff. You can mitigate this in a variety of ways, like offering fewer disposable items overall or incentivizing customers to bring in their own carry-out containers

Like any business, you likely have a lot of paper waste to deal with, from receipts to general maintenance. You can eliminate paper tickets with the use of KDS and POS systems, which not only help create a more restaurant environment, but a more efficient one. Your host doesn’t have to scribble out notes that can get lost by using waitlisting/guest management systems that provide a streamlined, paperless solution to your patron needs.

Solar Powered Restaurant

While there are a variety of sources of alternate power, including wind and geothermal, solar energy is common and increasingly feasible for use in your restaurant. The solar industry is an increasingly growing industry. Part of that growth is in the continued development of better and more efficient technology, the sort that becomes easier and more attractive to employ in your business.

So while it may not be affordable for you at the moment, it could in the very near future become cheaper, and has already become more attractive. In the meantime, solar energy might be a little steep to start, but can send an effective marketing message to your patrons that fostering a sustainable restaurant space matters. 

Upcycling and You

At some point, you’ve likely encountered the expression “reduce, reuse, recycle,” which is upcycling in a nutshell. The general idea is to find creative ways to reuse your waste items, which is sometimes easier said than done. You may consider starting a compost pile for leftover foods, or as feasible with local codes, to donate food to homeless shelters.

For something a bit more direct, you can find upcycled art for the interior design, from planters to wall art. And when you graduate to a new piece of art, furniture, or utility device in your restaurant, consider advertising or even commissioning art projects for the community. Collaborating with your neighbors on a project will foster an environment of creativity and illustrate your commitment to a sustainable restaurant. 

Green Interiors Make for a Sustainable Restaurant

The interior design of your restaurant presents opportunities to go green, while showing those efforts off. You can shop for environmentally friendly products. You can use the natural space for ambience and utility, by using sunlight and a good breezeway to your advantage. When possible, some restaurants incorporate elements of their environment into their design, utilizing greenery and other things local to the area to enhance the space.  

Natural Lighting in Your Restaurant

Whenever possible, you can use the natural light in your space to offset electricity costs, and, during temperature appropriate times of the year, can even help with your climate control. By using window treatments, you can mitigate temperature changes throughout the year, while in turn setting the right atmosphere in your space.

Keep Cool and Go Green

As with lighting, you can keep your space cool or warm without breaking the bank. For example, lightbulbs can contribute to the heat in a space, so consider more energy efficient alternatives like incandescents. Use a fan to stimulate a gentle breeze and make sure you can open your windows when feasible to allow the wind to help guide you. If you can, consider an affordable and energy-efficient HVAC unity, some of which can reduce your bill by decreasing your energy consumption

Sustainable Menu Items

Making sure that the food you serve is environmentally-friendly is another big step in your process, and an excellent selling point to incentivize your menu options. Take an audit of your menu and consider taking steps to identify different ways that you can engineer a better set of outcomes, replacing ingredients and items out with greener options. Your staff can stay abreast of these changes with a recipe viewer, if one is available or through a short tutorial as needed. If possible, employing a little design sheen on the menu construction itself can help you draw attention to these items and optimize your sells. 

Meatless Options

Going meatless may not seem like an environmental issue to most, but it takes a lot of energy to house, feed, and maintain livestock. On top of feeding and tending to each animal, transportation and food safety concerns raise the cost of meat, which have had a tremendous impact on greenhouse gases. For example, cattle farming in the United States alone is estimated to generate approximately 20% of the methane emissions in the U.S. As such, offering vegan and vegetarian options caters to a burgeoning market while helping you craft a more sustainable restaurant environment. 

Farm-To-Table

The success of the farm-to-table movement, which promises locally sourced ingredients, means that it’s here to stay. The immediate benefit for the trend is that it dramatically lowers your carbon footprint, while raising awareness to locally grown/crafted goods. While it may not be feasible to engineer your entire menu to that style, it’s reasonable to believe that you can employ local products whenever possible. Offering local ingredients give you opportunities to cross-promote with your brands, and introduce interesting pairing options, which can boost sales. 

Eco-Friendly Packaging To-Go

Take home packaging is usually styrofoam, which is destructive to the environment. Consider seeking alternative, eco-friendly packaging options for your to-go boxing needs. You may also consider a bring-your-own-container policy, preferably something that incentivizes consumers to pack their own doggy bags. Some operators are conflicted over this trend though over food safety concerns, as restaurants can control their own sanitation standards, but not that of their guests. 

Don’t Go Plastic

It takes plastic around 100 years to decompose, and right now, we use a lot of it. Instead of plastic implements or utensils, use reusable or biodegradable options like paper straws, potato starch utensils, or wooden coffee stirrers. For off-premise orders, ask customers if they want or need take home utensils like plastic forks or knives, rather than just throwing them in the bag; they may never be used, which is a lot of unnecessary waste. 

Going Green is the Future

Restaurateurs big and small are investing in sustainable restaurant spaces, and that will only continue as time goes on. While you may not be able to jump into the deep end immediately, you can ease into a greener restaurant space by implementing even one of the ideas above. Even though each carries an upfront cost, they all pay off in the long run, while drawing in more business through your marketing efforts in fostering a like-minded community.

Burger King Unveils Secrets to Mastering RBI Q2 Sales

Three-brand powerhouse, Restaurant Brands International beat analysts predictions on its Q2 performance thanks largely to sales at its Burger King brand, which made news earlier this week with its announcement it would take its plant-based Impossible Whopper nationwide for a limited time. System-wide sales for Burger King soared 9.8% over the same period last year, with comp sales up 3.6% for the brand, according to a news release.

Other key highlights include for the quarter ending June 30 include: 

  • 0.5% growth in Popeyes comp sales. 
  • 3% increase in Tim Hortons comp sales. 
  • 7.6% increase in Q2 adjusted earnings to 71 cents per share.
  • 4.24% increase in group revenues to $1.4 billion.

“During the second quarter, we grew global system-wide sales nearly 8% and crossed two restaurant milestones with more than 26,000 restaurants globally, including more than 18,000 Burger King restaurants,” RBI CEO Jose Cil said in a statement about the earnings report.

“We are excited by the tremendous opportunity for restaurant growth in front of us, most recently highlighted by new partnerships we announced for Popeyes in China and Spain, and Tim Hortons in Thailand. We are working closely with our restaurant owners to deliver an enhanced guest experience including technology like delivery, kiosks and outdoor digital menu boards.”

The company said system-wide sales growth fueled year-over-year total revenue growth, supply chain sales growth and a new lease accounting standard that impacted franchise and property revenues.

Dog Haus Introduces Chris Oh’s Korean Fried Chicken Wings

Dog Haus, the craft casual concept known for its gourmet hot dogs, sausages, burgers and one-of-a-kind creations, is firing up the second limited-time offer of its 2019 No Kid Hungry Chef Collaboration Series that’ll make being in the Dog Haus even more fun.

Dog Haus and Los Angeles, San Francisco, Hawaii and Las Vegas Chef and TV personality Chris Oh have collaborated once again to bring all-new flavors to the craft causal concept’s acclaimed menu. Created exclusively for Dog Haus, Chris Oh’s Korean Fried Chicken Wings features KPOP honey-glazed chicken wings drizzled with sriracha mayo and topped with wasabi furikake and green onions; served with a side of miso ranch. These spicy, sweet and savory, Korean-inspired wings will amp up the spice at Dog Haus locations nationwide throughout August.

$1 of the purchase price from every order of wings sold from coast to coast will be donated to Dog Haus’ national charity partner No Kid Hungry, a campaign dedicated to ending childhood hunger in America.

“Chef Oh is a culinary bad ass with numerous accolades under his belt, not to mention the fact that he is one of today’s emerging TV personalities,” said Dog Haus Co-Founder Hagop Giragossian. “He crafted the KPOP Burger during our Chef Collaboration Series last year and it was a huge hit. With his wings, he came through with a seriously delicious dish that will undoubtedly experience the same success with guests nationwide. We are excited for Chris Oh’s wings to make their debut and we’re also proud to continue our support of No Kid Hungry and their incredible mission to end childhood hunger.”

Chris Oh’s Korean Fried Chicken Wings is the second of six special items that will be featured in the Chef Collaboration Series. Each talented chef featured in the series works closely with Dog Haus’ culinary team and Würstmacher Adam Gertler to craft an item showcasing their unique culinary style. It’s an opportunity for diners who may not otherwise be able to enjoy the chef’s work to do so at their favorite Dog Haus location.

“I always enjoy collaborating with Dog Haus because our visions align, both with food and execution,” Chef Oh said. “You won’t experience huge success unless you break the rules and surpass the ordinary. People love Korean food and people love wings, so why not put them together? Maybe you’ve had Korean wings before, maybe you haven’t, but either way you should break out of culinary sameness and give these a try.”

For up-to-date location and brand information, visit doghaus.com or follow Dog Haus on Facebook, Twitter and Instagram @DogHausDogs.

5 Problems Many OVER ACHIEVERS Have – How To Solve Them

In today’s fast-paced food and beverage industry where nothing is certain but rapid-fire change, masses in business and work life have surrendered themselves to “over achievement” in pursuit of career success. Not just ordinary success, but rather the kind that exceeds expectations courtesy of excessive “above and beyond” effort put forth. Some relent to a life of over achievement willingly and enthusiastically as they yearn to earn, while others grievously succumb to a multitude of pressures (both external and self-inflicted) and work themselves to extremes in order to achieve and maintain an enviable stature and lifestyle overall.

Indeed, overachievement is a concept that’s seemingly become a gold standard on how to become a “superstar” in business, career goals and life overall. Just Google search “how to overachieve” and the web will dutifully deliver over 355,000 resources to help propel your prosperity.

While overachievement certainly has it’s tremendous share of virtues, having induced profound innovation, breakthroughs, productivity and abundance for individuals, organizations, industries and economies at large, there’s oft a dark side to this extreme approach to advancement. For some, yes, dreams come true, but throngs of others miss the mark despite best efforts. “This often happens because they’re aiming for achievements instead of at a deeper understanding of themselves and of what they want,” asserts Keren Eldad, a certified business coach and keynote speaker—trusted advisor to industry-leading executives, acclaimed entrepreneurs and premier organizations like Beyond Capital, Luxxotica, Van Cleef & Arpels, YPO, LVMH and IWC.

“It’s a silent story shared by many who present a happy, accomplished and enviable image: one of putting on pretenses and internally writhing with angst and anxiety, of never having enough, of insecurity, doubt and dissatisfaction—a state I have coined  the ‘Superstar Paradox,’” Eldad says. “The paradox is when pursuing the illusory things we think we want actually produces undesirable results like strain to keep up low self-worth and general unhappiness—and those consequences actually impede our ability to attain what we want. It can become an exhausting and hugely debilitating vicious circle.”

According to Eldad, the Superstar Paradox is a tough condition to solve because there’s one major, difficult hurdle to get past: admitting there’s a problem. “This requires relinquishing our main armor: that we know everything; that we have things ‘figured out,’” she says. “The key lies in accepting that ‘we don’t know what we don’t know’ and developing the courage and means to swap illusory happiness for a bona fide pursuit of wisdom that can bring true fulfillment, power and possibility.”

That’s easier said than done, of course, and as daunting and even enigmatic as it might seem, taking that proactive first step is critical. So, in the spirit of “starting somewhere,” Eldad offers the five foundational insights below to help ensure some of your overachievement behaviors or mindsets won’t actually be undermining your success—or your level of life satisfaction even after you’ve actually realized superstar status.

  • Re-frame your success story. Overachievers often believe that success only comes from power, money or status. Yes, those things are important benchmarks for career measurement, but being successful in life overall should be the true Holy Grail. So, if you are a C-suite executive, or aspire to be, but are riddled with anxiety, stress, pain and dissatisfaction–with relationships suffering in that wake–it’s evident that money and status isn’t proving as worthwhile as it can and should be. To initiate needed change, be brave enough to re-frame your personal story, from cover to cover. Life isn’t meant to be one-dimensional or even work-centered, so actually sit down and map out what you would hope for each facet of your life to look like if it were a true success. Sure, start with career goals to get the juices flowing, as that might come most easily, but then do separate exercises for as many other areas of your life that you can break down. This can include marriage, children, extended family, friendships, professional networks, social media/networking, investments, travel, physical fitness, self-care/beauty, fashion and style, transportation, entertainment, hobbies and passions and so on. Life is abundant. You’ll soon see that life fulfillment means—and needs—so much more than what happens on the work front. It can be a means to an end, but there’s much in between. Once you start mapping it all out, you might come to the realization that you’ve been missing out on quite a lot in your quest for career glory. Reframe your success story with a more holistic approach—know what success “looks” like for each facet of your one and only life and commit (for real) to get there on all fronts.
  • Get out of your own way. Even superstars create self-imposed limitations based on what they originally perceived their goal or benchmark of success to be. Once achieved, it’s instinctive to want to bask in that “place,” both emotional and physical. After all, you worked to extremes to get there. But, overachievers inevitably will want more, and then other kinds of self-imposed limitations kick in that are often founded on what we perceive our own capabilities and opportunities—or lack thereof—to be. Even the most confident overachievers suffer the “can’t rant” internal dialogue. Take heed that “can’t” usually is not a real thing. From “I can’t afford to do what I really want” to “I can’t start over now,” this word usually really means “I won’t”…I won’t try, I won’t make it, I won’t have good ideas and on the self-deprecating dialogue goes. Yes, you worked damn hard to earn your current accolades and are pleased with yourself and where you are, but sometimes a hard pivot is needed to get you where you really want to go. The truth is never that you cannot, you just have to get yourself past the “will not.” Resources like talent, money, conditions, time, etc. are often not a genuine end game, but rather merely obstacles and challenges that CAN be overcome with the right amount of ingenuity and chutzpah.
  • Classify and conquer your “fatal flaw.” One definition of a “fatal flaw” is that which causes an otherwise noble or exceptional individual to bring about their own downfall, which can be their own death—whether figuratively or literally. The idea that any particular fatal flaw is holding us back is a primary reason why so many overachievers become hooked on their actualized achievements and come to rely on fake confidence and aggrandizement versus operating from a place of vulnerability and authenticity. This in an effort to hide or cover up that flaw, whether consciously or unconsciously. Sometimes the phrase “character flaw” is synonymous, with this notion revealing a bit more that the flaw is about the person, themselves, and not really his or her circumstance. One report cites that, “Heroes have a fatal flaw which they wrestle with on a consistent basis. This may open them up for specific conflicts later,” again underscoring that this most sinister kind of flaw can not only hurt you now, but also well into the future. So, to achieve true superstar status fostering genuine, lasting happiness, it’s imperative to discern if you have a fatal flaw and, once identified, work wholeheartedly to resolve it—or learn how to effectively function at a high-level amid it (if that’s even possible). One piece of published research identified “Ten Fatal Flaws That Derail Leaders” that included things like “don’t collaborate,” “resist new ideas,” and “accept their own mediocre performance” with one particularly eye-opening point of note: that the flaws identified “sound like obvious flaws that any leader would try to fix. But the ineffective leaders we studied were often unaware that they exhibited these behaviors. In fact, those who were rated most negatively rated themselves substantially more positively. Leaders should take a very hard look at themselves and ask for candid feedback on performance in these specific areas. Their jobs may depend on it.”
  • Course-correct crippling self-constructs. A common obstacle to a “superstar” realizing genuine happiness is their own reliance on self-esteem, which is different from self-acceptance. Self-esteem is defined as “a positive or negative orientation toward oneself; an overall evaluation of one’s worth or value” and, for overachievers, depends on external conditions being met (i.e., what they are achieving) and how they then “rank” against the others in their society. Self-acceptance, which is a critical factor in genuine happiness and authenticity, is founded on other key self-constructs like self-compassion—a person’s ability to forgive them self for essentially being human and, thus, imperfect. Overachievers and aptly accomplished superstars are susceptible to being heavily dependent upon the opinions of others, their corresponding status and their perceived stature versus understanding, and primarily relying on, self-acceptance. In many cases, this feeling of unworthiness is what coaches like me consider to be fatal flaws for the overachiever. It’s that “something” about themselves they feel makes them “less than.” That which they feel if others knew in full, it would cause those others to disrespect or outright reject them. For overachievers, what become fatal flaws are often regular imperfections like weight, assets, health, children, relationships and even their home. Anything can be regarded as a flaw to be perfected, really, in what becomes a never-ending and sometimes futile battle. This persistent effort fosters stress, and the fallout can be similar to those with a penchant for perfectionism, though not quite as extreme. Ultimately, this tendency can cause “superstars” to make tradeoffs, preferring “safe” and “lucrative” jobs and titles over pursuing their true passions, resigning themselves to a life in “golden handcuffs” or one that’s “good enough.” It also causes them to settle for mere connection over true bonding, real friendship and even true love (like marrying the “right” person on paper versus the person you actually are in deep love with).Resolution here can be found when an overachiever consciously fights back against the urge and instinct to beat themselves up for not being exactly “done” or for other self-assessed shortcomings, and replace those notions with ideation promoting high self-esteem characteristics. According to reports, this can include “being open to criticism, acknowledging mistakes and being comfortable with giving and receiving compliments,” while also knowing what your values are and living life accordingly. Some or all of which may sound easy, but given these insecurities have forged a well-honed path in an overachiever’s mind over time, it’ll take deliberate and sustained effort to course-correct. But, once the mind starts to habitually recognize internal dialogue promoting low self-worth, combating it will become perfunctory. Truly happy superstars are steadfast with the practice of being kind to themselves; unequivocal in their belief that self-criticism is self-defeating.
  • Pray for a sh*tstorm! If you didn’t buy all the above points yet and think (as many superstars do) “nah, I got this,” then brace yourself because a curve ball is bound to present and throw you off your game. But, this unimagined disruption can be a GOOD thing! So many overachievers spend most of their lives working to avoid the pain of uncertainty or problems, assuring themselves with zealous over-confidence that “it’s all going to work out” based on the current approach or way of thinking—and never mind that nagging dissatisfaction and angst. However, I’ve found that when superstars are at their most comfortable or when stress finally boils over, they not only find themselves immersed in a major “issue,” but often a major storm. When this happens, embrace it and open yourself to the series of new possibilities it presents. Yes, it will be uncomfortable and tremendously unsettling, but it can also present an exciting opportunity: the wake-up call to finally recognize where you are and what got you there, what weaknesses and threats have gotten the best of you, and work on thoughtfully-strategized resolutions that’ll make you emotionally stronger and your circumstances better than before.

Given these advice-points are based on Eldad’s years of work and research on C-suite executives and entrepreneurs at the very top of their fields, this front-line perspective can be a prudent pivot point amid your own potentially falsely-fixated career trajectory. “There’s been a common starting point with every single C-level superstar, multi-millionaire and just general overachiever I’ve worked with,” Eldad notes. “They all think they know ‘what to do’ and ‘where they want to be’ in the world but get tripped up since these doings and places aren’t necessarily what will bring them genuine fulfillment.”

Statistics seem to confirm Eldad’s contention across departments, including entrepreneur mental health issues; divorce, suicide and anxiety rates; escalating workplace stress and dissatisfaction, anti-depressant use, narcissism disorder data in relation to anxiety and panic disorders … the ominous list goes on.

“It’s time to stop living life for achievements, money, accolades and the validation of other people,” Eldad urges. “It is my hope that those locked in patterns causing anxiety and misery–and a life devoid of meaning, purpose, self-love and happy relationships–seek and find a trusted way to question themselves and find out who they really are and what their authentic path is, leading to genuine answers and clarity. First, you must admit and even embrace the notion that ‘you don’t know what you don’t know,’ which is to say that you have a few things left to learn, and then actively aspire to attain that knowledge and wisdom. In doing so, you may actualize profound happiness—the truest measure of success.”

DoorDash Acquires Square’s Caviar for $410M

Popular delivery service DoorDash announced on Thursday (Aug. 1) that it has brokered an agreement to acquire Caviar, Square’s restaurant delivery platform, according to a press release.

DoorDash will spend $410 million in cash and DoorDash preferred stock. The acquisition will create a company with lots of options and selections when it comes to restaurants and products. 

The deal is meant to bolster both companies’ commitment to specialized merchant selection and will add Caviar’s premium restaurants to the DoorDash platform. DoorDash said it will help to drive growth for these restaurants and cater to all food preferences and occasions. 

“Caviar’s complementary geographic footprint provides DoorDash with a significant number of new and unique customers, who will benefit from an even broader set of merchants,” DoorDash said in the release. 

DoorDash said it will take advantage of Caviar’s technology and team, which it says is “deeply passionate” about the complete restaurant delivery experience, from the merchants to customers and everyone in between. 

Caviar’s Gokul Rajaram will lead the team once the deal is finalized.

“Today’s announcement is another important step forward on our mission to empower local economies,” said Tony Xu, DoorDash CEO. “We have long admired Caviar, which has a coveted brand, an exceptional portfolio of premium restaurants and leading technology. The acquisition further enhances the breadth of our merchant selection, enabling us to offer customers even more choice when they order through DoorDash. We look forward to welcoming the Caviar team to DoorDash and expanding our partnership with Square in the future.”

The acquisition will grow an already existing partnership between the two companies, as DoorDash already uses Square for Restaurants point of sale.

“We are increasing our focus on and investment in our two large, growing ecosystems — one for businesses and one for individuals,” said Jack Dorsey, CEO of Square. “This transaction furthers that effort, and we believe partnering with DoorDash provides valuable and strategic opportunities for Square.”

This news originally appeared on PYMNTS.COM

10 Secret Things You Didn’t Know about opening your Next Restaurant!

Use these fascinating Tactics that can help you to open your Next Restaurant!

Image Courtesy : HubSpot

Ordermark raised $18 million for Restaurant Technology

All of Ordermark’s previous investors participated in the new round, including TenOneTen Ventures, Vertical Venture Partners, Mucker Capital, Act One Ventures, and Nosara Capital. The company will use the funds to continue to scale its growth, develop new products, and integrate with existing restaurant technologies.

“We created Ordermark to help my family’s restaurant adapt and thrive in the mobile delivery era, and then realized that as a company, we could help other restaurants experiencing the same challenges. We’ve been gratified to see positive results come in from our restaurant customers nationwide,” Alex Canter, Ordermark CEO and co-founder, said in a press release. “So we are thrilled to have the backing of Foundry Group to fuel our growth. We have some exciting innovations in the pipeline, and look forward to bringing them to restaurants everywhere.”

Ordermark helps restaurants work with multiple delivery platforms, working with thousands of customers including small, single-location restaurants as well as national chains.

“Foundry Group has a long history of investing in companies that glue together disparate systems over diverse platforms — and that’s exactly what Ordermark is doing in the restaurant industry: connecting third-party ordering solutions, point-of-sale systems, and other cool innovations to help restaurants consolidate, grow, and understand their delivery business,” said Chris Moody, Foundry Group partner. “We were initially introduced to Ordermark via three of our partner funds: Techstars Ventures, Matchstick Ventures, and TenOneTen Ventures. All three were incredibly excited about what the Ordermark team is building and the tremendous progress they’ve made since their Series A investment. The more we got to know Alex and the team, the more we realized what an incredible platform they’re building. Their products work in part because Alex is a fourth-generation restaurant owner and he and his team truly understand the needs of the restaurant industry.”

Ordermark plans to use the funds to integrate its service with existing restaurant technologies, including point-of-sale (POS) systems, kitchen display systems, accounting tools, last mile delivery companies and more.

“Ordermark has dramatically exceeded our expectations, and we are excited to continue supporting the business in this round,” said Ian Loizeaux, founding partner of Nosara Capital. “The team has grown even stronger and the product remains best-in-class with new innovations driving additional revenue opportunities for its loyal restaurant customers.”

How to Handle Just in Time Scheduling Challenge?

One of the most unnoticed labor trends in the past few decades has been the rise of “just-in-time scheduling,” the practice of scheduling workers’ shifts with little advance notice that are subject to cancellation hours before they are due to begin. Such scheduling practices mean that already low-wage workers often have fluctuating pay checks, leading them to rely on shady lenders or credit cards to make ends meet. Such consequences especially affect women and workers of color, who disproportionately fill these jobs.Source: Susan J. Lambert, Peter J. Fugiel, and Julia R. Henly, “Schedule Unpredictability among Young Adult Workers in the US Labor Market: A National Snapshot,” July 2014 REAL LIFE. REAL NEWS. REAL VOICES.Help us tell more of the stories that matter from voices that too often remain unheard.

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New research from three University of Chicago professors, Susan J. Lambert, Peter J. Fugiel, and Julia R. Henly, examines scheduling practices for young adults (26 to 32 years old). Many outlets have reported their finding that part-time workers face greater scheduling uncertainty than full-time workers: 39 percent of full-time workers report receiving hours one week or less before work, compared to 47 percent of part-time workers. But less attention has been paid to the race gap: 49 percent of blacks and 47 percent of Hispanics receive their hours with a week or less of notice, compared with 39 percent of white workers.

Non-white workers also report far less control over their hours. Lambert and her co-authors find that 47 percent of white workers have their hours set by their employer. By contrast, 55 percent of blacks and 58 percent of Latinos say their employer sets their hours. Only 10 percent of Latinos and 12 percent of blacks report being able to set their hours “freely” or “within limits,” while 18 percent of white workers do.Source: Susan J. Lambert, Peter J. Fugiel, and Julia R. Henly, “Schedule Unpredictability among Young Adult Workers in the US Labor Market: A National Snapshot,” July 2014

Hours vary widely from week to week for many of the young adults Lambert and her colleagues studied. They find that “among the 74 percent of hourly workers who report at least some fluctuation in weekly work hours … their weekly work hours varied from their usual hours by, on average, almost 50 percent during the course of the prior month.” Such large fluctuations in hours also indicate large fluctuations in wages, which make life difficult for an increasingly debt-burdened overall population.

In a previous study Lambert and Julia Henly also found that unpredictable schedules increase stress and often disrupt a worker’s family life. Using data from 21 stores across the U.S. they found that workers with unpredictable schedules reported more stress and conflict between work and family life. “Precarious scheduling practices are not isolated within a few organizations but rather reflect growing national and international trends,” they concluded. As the world becomes increasingly globalized and labor com-modified, employees will be treated more like “factors of production” and less like people. Rather than a few egregious corporations, such practices are increasingly the norm in low-wage and middle-wage industries.

Rising toll

Just-in-time scheduling is an increasingly prevalent practice in two of the fastest-growing and deeply unequal sectors of the economy: retail and service. Both sectors disproportionally employ women and people of color. It’s not a stretch to connect just-in-time scheduling to a broader war on women and workers which has been waged by the modern conservative movement.

Because most worker protections were passed before the influx of women into the workforce and were designed to exclude people of color, these groups are perfect targets for the anti-worker agenda. Because women and people of color are highly concentrated in low-wage service sector jobs (home health care, retailfast food) that only recently started unionizing, they are even more vulnerable. Congressional Republicans have opposed pay parity for women, early childhood education and paid parental leave. Recent decisions by the conservative Supreme Court havedecimated unions in the highly minority- and female-led home health care sector as well as prevented women from getting necessary health care through their employers.

Low wages and erratic work schedules take an obvious toll on working families and workers of color. But they also affect the general economy. Research suggests that lagging demand may be holding back the economy because low-wage workers can barely afford necessities. Few can follow President George W. Bush’s famous advice “go shopping more” or “go to Disney world“ and thereby stimulate the economy.

Scheduling abuse compounds this problem by making work and wages subject to erratic swings. Sociologist Nancy Cauthen writes that, “Many low-wage workers are expected to work the day shift one day and the night shift the next and/or to be available seven days a week.” Although the right likes to portray trickle-down economics as good for long-term growth, the literature suggests the opposite. By depriving workers of stable incomes, conservative policies actually stifle economic growth.

What’s more, if the goal of such employers is to increase profits, there’s good reason to curb these scheduling practices: Studies show that giving workers more control over their hours and their time actually increases productivity, while JIT scheduling increases turnover and decreases work satisfaction and loyalty. Managers, who are forced to juggle more workers, also work more hours.

The union movement — once a bulwark against the encroachment of employers — is still nascent in service and retail whereas it has deep roots in male-dominated sectors of the economy, such as manufacturing. The recent Supreme Court decision in Harris v. Quinn, which struck down the requirement for home healthcare workers to pay “agency fees,” will only hold back unionization even further.

Federal protections for workers haven’t been expanded since President Lyndon Johnson’s Great Society programs and therefore haven’t adjusted to the rise of women in the workforce. These protections also effectively excluded people of color; for instance, farm labor (made up of Hispanics) is still exempt from many labor protections. Thus, the U.S. is one of the only countries that fails to mandate paid maternity leave. The result is that all but 5 percent of pregnant women in retail are denied paid maternity leave — which forces on them a devastating choice between their job and their own health and that of their child. Women who do have paid leave get it through employers, so such policies are concentrated at the top of the income distribution.

The result is that many employees must adjust their family time to meet the demands of customers and employees. While many conservatives, such as Ross Douthat and Ramesh Ponnuru, talk about the importance of family and the working class, few support commonsense worker protections and none supports unionization.

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Flexible or stable

The U.S. needs legislation to ensure guaranteed minimum weekly hours that will help regularize workers’ pay. Rep. George Miller (D-Calif.) and Rep. Rosa DeLauro (D-Conn.) have introduced the Schedules That Work Act which would give workers the right to request a “flexible, predictable or stable” work schedule without retaliation. The bill stipulates that employers must detail upon employment the number of hours an employee can expect to work each week, and be given two-week notice before any scheduling change. The bill also requires that those who arrive at work only to find out there are no shifts available would be paid for four hours of work. Low-wage workers often travel long distances or pay for fuel only to arrive at work and be told they aren’t needed that day. Sen. Elizabeth Warren (D-Mass.) and Sen. Tom Harkin (D-Iowa) have sponsored a Senate version.

Although Republican intransigence will make federal action difficult, there are other options. Some states have taken the initiative and passed “reporting time pay laws,” which require payment for workers that report to work, even if they aren’t needed. A stronger union movement, especially in the retail and service sectors, can also provide a counterbalance to the power of corporations and stem rising inequality. Service-sector workers receive a $2.00 an hour wage bump when they unionize, according to the Center for Economic and Policy Research, and are more likely to have health insurance and a pension plan.

Corporations should take note of the lower turnover and higher productivity that structured scheduling provides, just as social conservatives should look to the benefits for working families. Workers are taking to the streets, fed up with low pay and bad hours. The economy is hobbled by lack of demand. The push to laissez-faire, orchestrated by ideologues in D.C. is finally under siege by an inchoate mass of workers. As Karl Polanyi notes, the “laissez-faire economy was the product of deliberate state action,” but “subsequent restrictions on laissez-faire started in a spontaneous way. Laissez-faire was planned; planning was not.” Without these reforms, employers will continue to exploit low-wage workers, to the detriment of all.

This piece originally appeared on Al Jazeera.

Fascinating Restaurant Time Hacks That Can Help Your Business Grow

More than any other resource on the planet, time is our most finite. It’s the one we can never get more of, the measuring stick for our literal mortality. Time-saving measures, cutting through the nonsense and maximize our current existence are commonplace, at home, at work, and when at our leisure. We often call them “time hacks.”

For restaurant operators, this means finding ways to save effort in the front, and back-of-house operations; these hacks shave minutes off of every task. Before we get to the “how” of restaurant time-hacking, we need to talk about the “what.” What makes time, more than any other resource, a restaurant operator’s most valuable commodity.

Time is Money

The phrase “time is money” is a cliche, but it’s rooted in truth. For a restaurant operator, time wasted on preventable mistakes, on re-making botched orders or on inefficient snags, means squandering the opportunity for more orders. That means wasted money. 

In the bigger picture, protracted or wasted time can dampen the guest’s experience. They may see long wait times in the lobby or at the table. The lousy night out sours their perception of your business, and next time they’re making dinner plans, they opt for something else.

As restaurant operators, finding ways to save time in the restaurant workflow can yield big wins: You stand to make more profit, you create a simpler, more efficient workflow and the guests see it reflected in their seamless experience. 

So, knowing how vital time is to your bottom line, here are some simple ways to save it in your restaurant operations.

Use Restaurant Data

Before you can truly make improvements to your workflow, you need a way to measure your efficiency as it stands. Restaurant analytics is the practice of using technology, like a Kitchen Display System (KDS) or restaurant reservation and wait list software, to identify your restaurant’s metrics like average cook times, wait times, or speed of service data, to identify choke points or problems, i.e. places where these times swell. The benefit of using technology and real-time data is just that: it’s real-time, and predicated on your particular restaurant and all of its unique factors.

You can also use this technology to set personalized goals for improvement in your restaurant. Let’s say you manage multiple sites and you’ve got one that’s having a problem with orders “dying” in the expo window. You might decide to set a goal so that no order exceeds 2 minutes in that window. The reporting features in your software can show you how well you’re doing in hitting those goals, and when you aren’t, can help you pinpoint the problem to improve your efficiency

Perhaps on Thursday nights when those wait times swell, you can open up a second grill. Maybe you can do some staffing maneuvers to put more bandwidth in the kitchen. Bottom line: the best way to make time hacks to your restaurant operations, especially time-saving, is to examine the data and tweak from there. 

For even more time-hacking, operations and analytics tools can help you monitor this restaurant data, for one or multiple restaurant sites, on your phone. This saves you from having to be physically present in the restaurant, a time hack in itself. It also gives you a big picture window of how all your restaurants are doing, even when you’re not there. 

Kitchen Software over Paper Tickets

While the image of the smiling fry-cook, happily tacking tickets to counter is a warm and nostalgic one, it’s outdated. For one, paper tickets get greasy in the kitchen. They can fall off the wall, slip, and get lost. They might be challenging to read in the chaos of a busy night. 

A KDS has many benefits over paper, in that it takes all those variables out of the equation. Integrated with your point-of-sale (POS) system, it automatically receives a customer’s order as they come in. Sending it straight to the kitchen with automated precision, nothing gets lost in the handoff. Furthermore, a KDS will log all this data for later should you need access to a previous order. Digging through a stack of slimy tickets might be your only strategy if you’re using paper.

Training and Onboarding

There’s no question that restaurant staff turnover plagues the industry. With such consistency, these disruptions become a logistical mess for operators. They must scramble to train new staff up to the restaurant’s standards and account for holes in the workforce when an employee leaves.

While an operator can’t turn the systemic tide of restaurant turnover, they can minimize the blows as they hit their restaurant. A straightforward way is to enact a consistent and robust employee manual that you maintain regularly. Having an on boarding plan in place will make the process that much quicker, and will help ensure that everyone who comes in, receives the same instruction.

Another way to cut down on the sting of employee staff turnover is by employing software like a recipe viewer into your kitchen. This technology acts as a digital recipe book. It provides image and picture instructions for your menu, which your staff can access in the heat of the moment. This technology helps ensure consistency across sites and a safety net for new and seasoned chefs.

Marketing and Web Presence 

The modern restaurant landscape is crowded. In it, concepts of every shape, size, and demographic vying for the fattest slice of real-estate. Restaurant operators may know the importance of marketing to advertise their restaurant. It’s no secret nowadays. They may also feel overwhelmed at the prospect of what it entails. Their crowded workloads only compound the process.

Fortunately, you don’t necessarily have to hire a marketing team as the principles are relatively simple. By creating a reliable restaurant website, and utilizing the basic tenets of SEO, you can ensure your restaurant comes up in web-searches by the customers most likely to choose your restaurant. A simple listing in Google My Business also helps get your restaurant front and center.

For those with the time, a social media profile, coupled with a content scheduling software (like Hootsuite), can be a channel for you to communicate directly with customers and can work without you even having to be on the website. By front-loading the content and scheduling it to go out at designated times, you can create a steady stream of communication online. These time hacks creates the illusion that you’re doing it daily, without carving time out to create content.

Pay-at-the-table and The Simplified Guest Experience

Finding ways to save time in the front-of-house, on the floor, can be tricky. You certainly don’t want to rush customers through their meal, so that you can seat more. However, emerging technologies, like pay-at-the-table, help shave minutes off the process, shaking up the old model. Traditionally, the server would take the cash or cards back, swipe them, and brings back the receipt. These technologies help alleviate security concerns a customer might have in relinquishing their card to be taken out of sight. Now they can pay immediately without the server’s help, and it generally speeds up the process.

Not only does it help you seat more guests, but it makes things more pleasant for them. They can leave once they receive the bill! You eliminate that awkward second trip for the server.

The Incremental Hinges

Ultimately, finding time hacks in your restaurant comes down to pinpointing critical places in your workflow, and making changes that help you save small bits of time, incrementally. These small time hacks add up throughout the night, and over weeks, months and years, create big yields for improvement on your end as well.