For every restaurant that closes its doors, there are two gearing up for a grand opening. Although the restaurant business might have taken a hit, it is re-emerging with all burners on high. Cheetah has been serving small and independent restaurants in San Francisco and The Bay Area for years. To support food entrepreneurs …
Continue reading “Things I Wish I Knew Before Opening a Restaurant in 2021”
The global pandemic has ushered restaurants into a full digital transition. From the delivery-app boom to contactless digital menus, technology is changing every aspect of the dining experience. QR menus are now a must-have and restaurants are looking for the most efficient way to make the transition. Here’s what you need to know. Table of …
Continue reading “QR Menus for Contactless Dine-In Experience Diners Love”
In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most. To help you …
Continue reading “Reduce Prep Work & Increase Profit Margins with Pre-Cut Foods”
Getting to know what Cheetah offers is getting even easier. Our new online product catalog is now live and showcases all of Cheetah’s products on our website, with high-res pictures and detailed descriptions. We created the online catalog for those of you in the Bay Area who don’t already have our app. Spanning a full …
Continue reading “Cheetah Product Catalog – Now Available on your Browser”
The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. To achieve this while still staying in the black, restaurants need to significantly increase profit margins, but how? In our last article we explored adding auto-gratuity to the bill and sharing tips …
Continue reading “6 Effective Ways to Increase Profit Margins at Your Restaurant”
If you’re a restaurant operator, you’re probably experiencing the labor crisis first hand. The staffing shortage is threatening to derail many restaurant reopening plans and crush the hopes of economic recovery. The problem is not just with hiring. With turnover rates at an all time high, restaurants are losing hundreds of thousands of servers, line …
Continue reading “5 Excellent Tips to Retain Workers during Restaurant Labor Crisis”
Today’s economy is driven by consumer demand, which means that staying informed about the forces driving the food industry is leverage, especially for small and medium-sized restaurants. After having served the restaurant industry for nearly a decade, we know that one of the greatest challenges in managing a restaurant business is predicting supply and demand …
Continue reading “What Food Supply Chain News Means to You and Your Restaurant”
The problem with today’s major wholesale food distributors is their monopolistic power – and small restaurants’ lack thereof. Often, that power is being abused to squeeze restaurants dry. Finding an honest wholesale supplier in this environment has become a challenge, especially for small to medium restaurants. In today’s digital age, apps like Cheetah offer a wide …
Continue reading “Honest Wholesale Supplier Helps Bay Area Restaurants Thrive”
In April last year we launched a documentary series called ‘Too Small to Fail’ on our YouTube channel (#Cheetah4You). We followed the true stories of chefs, restaurant owners and foodservice industry workers and shared their message of strength and of hope. Now, with over 23 million people having received at least one dose, and 45.3% …
If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry. In April alone, restaurants lost 681,000 workers to attrition, and while the hotel and restaurant segments are hiring in the hundreds of thousands, the turnover rate is still at …
Continue reading “Restaurants Beat Labor Crisis with Daring New Wage Structure”