I’ve been asked to think of something innovative for our restaurant - what have you guys seen in the restaurant biz that you think is really great and new and you think other places should adopt?

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Our restaurant has been focusing on personalizations and customizations with our menu. So, we give our customers a wide range of options that they may not find elsewhere. Customers find it a lot of fun to have extra options for toppings, add-ins, and other customizable features. I know it's not always feasible because restaurants get busy, but it's the little touches like that that makes us really popular in our area.

There's a restaurant I order from often that offers a fun rewards program. Every $1 you spend = 1 point, and the rewards are actually creative, like 15 points is a souvenir coffee cup (with coffee), and I think 50 points is a beach bag or lunch box set, can't remember, but I always thought it was a super clever spin on rewards (and marketing).

Seen it on social media, a restaurant was offering from root to stem options, i.e., zero waste, and I thought that was great. Not only did it help to put a small dent in food waste, but people loved the sustainability. Would love to work on implementing that where I am.

Loyalty and rewards programs! They're not new at all, but they always get me to order and spend more than I plan to. A simple "$5 off your next order" gets me every time.

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Additional Posts in Restaurants & Food Services

I work as an AGM in a busy restaurant. Been working there for just over a year, and haven't had a single raise. I now only make 0.50 cents more than even the lowest paid shift lead but I am doing a lot more work. I'm no longer satisfied with these conditions. Should I try to negotiate a raise or look for other opportunities?

If I should negotiate, any tips?

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Check the overtime laws for your state!!

I just recently worked 58.6 hours in a week, weekly pay, nice OT profit right? Depends on where you live.

In Iowa, there is no Overtime pay mandate, the overtime pay is at the discretion of the business. I received 58.6 hours of base pay for the week.

If the company makes less than $1 million per year or does not engage in intercontinental sales, the company is not required to pay the overtime rate of time and a half, just your base rate.

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Any salaried workers figure up their *actual* hourly rate? Oooof what a mistake that was🥴

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I had quite the day the other day. Coustmer comes in and then ends up leaving with a grossed out look on his face just for him to put in a complaint about my appearance...he down right called me some nasty things for no reason. Still feeling gross about it. He was upset for no reason as far as I'm concerned.

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So I'm fairly new to the restaurant business; only in like 4 years (only two concepts). Both have been pure chaos that causes so much stress and anxiety. Is this industry wide or am I just unlucky with the 2 concepts I've experienced so far?

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