Broad Street Oyster Co.’s Post

Excellent opinion from Christopher Lord for Monocle Magazine - The Monocle Minute The Opinion SOCIETY | CHRISTOPHER LORD Tipping point Mark my words: US tipping culture is on the march and might soon be coming to an after-dinner bill, factura or Rechnung near you. I have always preferred not to complain about what is an unavoidable fact of dining out stateside, even if it confounds most visiting Europeans. Yet I have started to see its influence spreading overseas: a percentage point added to the cheque in London restaurants and a growing social pressure to fork out. Most Americans recognise that tipping has got out of control and think that restaurants should pay their staff more. Gratuity has become gratuitous. There’s a Trojan horse in this shift. Point-of-sale (POS) machines – those screens at the till on which you tap your card, digitally sign your name and then select a pre-ordained tip percentage ­– have become ubiquitous. Whereas adding 20 per cent was once a solid recognition of good service in the US, some POS machines now suggest that you add more than 35 per cent to your bill – all before you get your coffee. How do you know that the service will be any good? Alarmingly, tipping has now bled into retail and even self-checkouts at supermarkets. We all know that this is inherently wrong but, by deferring ever more to impersonal machines, common sense is ebbing away. This is far from sticking a note in a tip jar after a humorous chat with a barista. It’s not gathering up a stack of bills from the table at the end of a convivial meal. It’s a mathematical equation, an extra that has become an expectation. There are parallels with the additional costs of plane fares, such as for carry-on luggage and being allowed to board in a timely fashion. The bedrock of customer service has now become something that we must pay for. A good tip is a pleasure to give and a recognition of service done well. Giving should never be a given. Christopher Lord is Monocle’s US editor. For more opinion, analysis and insight, subscribe to Monocle today #monoclemagazine #monocle #tipping #christopherlord

When we think of coffee shops, brick and mortar cafés usually spring to mind first. These businesses have a physical presence in buildings, and therefore always operate from the same location. There are, however, an increasing number of mobile coffee businesses in the industry – including coffee trucks. These businesses allow operators to move around and cater to a wider range of customers and events. Additionally, coffee trucks can allow business owners to enter the market more affordably, with less upfront investment required. So how does one start a coffee truck business? And can they ever be fully profitable? In today’s article, Janice Chinna Kanniah speaks to Howard Gill, Head of Sales at Grind, and Anthony Duckworth, owner of Dear Coco Street Coffee, to find out more. #PerfectDailyGrind #CoffeeTruck #MobileCoffee

Kevin Eggen, CEO of Hops n Drops , revolutionized his restaurant operations by implementing TipHaus, our fully automated tip calculation and distribution system. With over 20 locations across WA, CO, and OR, Kevin faced common industry challenges with traditional tip pooling systems, including inaccuracies and administrative burdens. By integrating TipHaus, Kevin and his team streamlined the tipping process, ensuring fairness and transparency, which boosted employee morale and customer satisfaction. In a recent interview, Kevin shared how TipHaus eliminated guesswork and improved performance across all locations. "TipHaus came to us and said, ‘Hey, we can solve those problems and challenges you’re having.’ And they delivered on that promise seamlessly," Kevin explained. Discover how TipHaus can transform your operations with automated, transparent, and customizable solutions for tip distribution. Read the full article to learn more ➡ https://lnkd.in/gR-UU746 #restaurantmanagement #tipdistribution #employeesatisfaction #operationalefficiency

The brewing world is full of hidden gems, and the best of them all? Tap'in! What sets Tap'in apart as the industry's best-kept secret? 🤔 Our approach is genuinely unique and groundbreaking, setting us leagues ahead in the drinks scene. But what's the real charm of Tap'in? It's our commitment to a flawless customer experience. Our eCommerce fulfilment service is one-of-a-kind, with no hidden fees, and your first charge only comes once your first order comes in. What about our on-trade delivery service? Our London street smart drivers know the London roads like the back of their hands, ensuring your drinks are delivered right to the buzzing hotspots of London and South-East England's hospitality scene. Our service isn't just about delivering drinks; it's about delivering an exceptional experience to both you and your customers. At Tap'in, we're about transforming the way your drinks reach your audience. Our secret? It's in appreciating your extraordinary drinks and ensuring they reach your customers, creating moments of delight with each delivery. #tapin3pl #bestkeptsecret #drinksindustry

Did you know Toronto's new single use and takeaway items bylaw goes into effect March 1st? Want to see a ✨ magic✨ AI summary of it? This is what I got when I fed the entire text of the bylaw into Notion and asked for a summary: "The City of Toronto passed a by-law in 2024 to regulate single-use and takeaway items to promote economic, social, and environmental well-being. The by-law, Chapter 702, deals with accessory food items, paper shopping bags, reusable shopping bags, and beverage cups. Single-use accessory food items like utensils, straws, napkins, etc., can only be provided to a customer upon request. Incompatible paper shopping bags are prohibited, and single-use paper shopping bags can only be provided if the customer requests one. Retail establishments must allow customers to use their own reusable shopping bags and reusable beverage cups. Cups must be of sound construction, in good repair, and clean. Penalties for contravening these regulations range from $500 to $100,000. Repeat offenders are liable to daily fines, and any economic advantage gained from contravention can result in a special fine equal to the value of the advantage. Inspectors have the power to inspect premises and enforce compliance with the by-law, and retail establishments may be required to correct contraventions at their own expense." If you're a Toronto business looking for help with compliance- -or you're a circular economy business looking for help providing the waste-reducing solutions businesses are going to want- Hit me up ;) #zerowaste #circulareconomy #toronto

Learn how to start a profitable drive thru coffee business with our comprehensive guide. Discover key strategies for location selection, menu planning, marketing, and customer service to thrive in the competitive coffee industry. https://lnkd.in/dKa5Gyx7

POS Systems Inc , See why accredited investors, family funds, and smart investors are positioned in this type of opportunity https://lnkd.in/eZWWy2PE https://lnkd.in/eVABkPTB Accredited Investors are capitalizing on businesses to merely process  daily transactions. And that’s where the opportunity arises, to instantly increase their bottom line by offering a competitive rate. It’s a win-win relationship for both the investor and the merchant. In addition to monthly fees Restaurant Systems  will happily transact their high cash flows for them. Allowing investors to scale faster and capitalize on this blue ocean opportunity. This is your invitation to be on the ground floor of a very attractive valuation.

In the article below, Shamil Thakrar sites Dishoom's culture as a large reason for success. Their culture is inextricably linked with their brand - arguably one of the UK's strongest restaurant brands. This same brand, flows through to the customer journey which comes to life throughout the whole interaction - from waiting in line, to paying (have you heard of the Matka, a dice roll that can get you a free meal). Many lessons of brand activation and driving customer satisfaction are to be learnt from Dishoom.

Check out my latest project, Maven Roasters' Coffee Shop Dashboard with #mavenanalytics! As a new franchise owner of the coffee shop, Maven Roasters, I was interested in getting a better understanding of purchasing behavior and streamlining operations. Transactional data from January to June 2023 was analyzed to create a dashboard aiding franchise owners in identifying patterns, trends, and opportunities. Objectives included data preparation, exploration via Excel PivotTables, and dashboard creation for visualization. Maven Roasters has three locations in New York City: Astoria, Hell's Kitchen, and Lower Manhattan. Analysis included Total Revenue by Month (line chart), Transactions by Day of Week (bar chart), Transactions by Hour of Day (bar chart), and Transactions by Product Category (bar chart), along with a table ranking Top 15 Products by Transactions and Revenue. Key findings: Astoria shows a consistent transaction trend throughout the day, while Hell's Kitchen peaks before noon and Lower Manhattan sees fewer transactions after 6pm. Total Revenue was lowest in Feb ($76K) and highest in Jun ($166K). Coffee emerged as the top performing Product Category, follows by Tea. Saturdays consistently ranked lowest in performance across all locations, with Monday and Thursday as the top-performing days. Recommendations: - We may need to look at adjusting operating hours at the Lower Manhattan location and for Saturdays to optimize foot traffic when transactions are high. - The Astoria location may benefit from opening at 6am instead of 7am. - Implementing a sales-focused marketing strategy in January and February to drive up Total Revenue.

What does this mean to your business?