Author, speaker, chef and restaurateur Ryan Gromfin shares these 6 Restaurant Owner Mistakes are costing you the money, the freedom and the joy you deserve in your business and your life.

Michael Chernow, co-owner of The Meatball Shop talks about the challenges of the restaurant business...finding balance, why restaurants fail, and advice for aspiring restaurateurs.
 
Source and credit: Schedulefly, Inc.

15NowIn today's Bullet Point Blog Post© we get to the bottom line of the new $15/Hr. minimum wage recently passed in Seattle: 

- The Seattle City Council voted unanimously this month to gradually raise the minimum wage to $15 an hour.

- There was no public vote on the matter.

- The ordinance was passed by 9 people on the Seattle city council...who essentially decided the fate of restaurateurs across the city.

- There is a movement to spread this nationwide.

- A federal lawsuit filed Wednesday challenges the ordinance. 

The following links have all the information you need to know: Read more...

CORN PRICESCourtesy of The Chicago Sun-Times

Despite a long-standing rivalry among Chicago's top dining spots, local restaurateurs can agree to come to the table on one issue: rising food costs.

A major cause of higher prices for a wide variety of our menu items? An outdated federal energy policy called the Renewable Fuel Standard (RFS), which since 2005 has required that annually increasing amounts of corn-based ethanol be blended into U.S. gasoline.

The massive price increases we have faced for a myriad of restaurant staples since this policy's inception demand awareness and action.

As it stands, the RFS pits food growth against fuel production and it's clear who the winner has been. With more than 40 percent of our nation's corn crop now earmarked for ethanol production, food producers are struggling to secure adequate and affordable supplies of the corn, which accounts for up to 70 percent of the grains fed to animals. Corn prices have spiked 275 percent since the RFS was implemented, a crippling consequence that has forced more than 60,000 pork, poultry and beef operations to shut down since 2007. Feed represents the largest single cost in raising chickens, turkeys, cows and hogs and when the price of raising livestock and poultry grows, restaurants and shoppers alike pay more for poultry, meat and dairy.

As the price for a wide variety of basic proteins and other staples increase, restaurants — most often operated by small business owners — struggle to affordably secure the products their menus rely on. Since the implementation of the RFS, wholesale prices for beef have risen 47 percent, dairy by 23 percent, and eggs a walloping 70 percent. In turn, this has increased total costs for full-service restaurants by 

Regulation Nation

Though this is a 2013 report, this is a GREAT resource for everything you need to know to begin forming strategies for surviving the government red tape threatening your business.

Health care
Looming Affordable Care Act insurance mandate still raising questions for operators, employees
Menu labeling
Experts advise taking preliminary steps as chains await final FDA rules
Minimum wage 
Renewed federal focus, striking workers place new emphasis on pay rates
Immigration
Foodservice associations, restaurateurs voice support for comprehensive reform
Paid sick leave 
Opponents say it will cut into already thin margins; proponents say it builds loyalty
Social issues
Experts advise brands to weigh pros and cons before taking a stand
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