Hotel Owner

JUNE 7, 2023

Some minor alterations to the building’s façade fronting the Quayside are also planned, with an extension at ground floor level to cater for a new entrance lobby. There is also potential for the scheme to feature a ground floor bar and grill area.

Catering 102

Catering 102

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Supply chain issues are forcing restaurants to re-evaluate their menu options.

Back of House 180

Back of House Pricing Marketing Scheduling 180

Modern Restaurant Management

DECEMBER 28, 2023

According to Business Insider , 60 percent of restaurants who implemented AI technology say it's critical in improving their supply chain process. With the help of AI advancements, menus that cater to preferences and ambiance will make visiting a restaurant a delightful blend of sensory pleasure and technological innovation.

Kitchen Operations 123

Kitchen Operations Training Maintenance Pricing 123

NV Hotels

SEPTEMBER 2, 2023

However, this comeback has amplified challenges like staffing issues, rising costs, inexperienced personnel, supply chain disruptions, and an influx of RFPs. Cater to Various Group Sizes : Besides large gatherings, hotels should also accommodate smaller events, offering specific rates and packages to lure such clients.

Events 52

Events Catering Book 52

Modern Restaurant Management

MAY 3, 2021

Still, QSRs are faced with daily challenges of disrupted supply chains, new consumer habits, and constantly changing regulatory mandates at the federal, state and local level. Factored in are disruptions to staffing, supply chain, and changing regulations, driving a need to change menus almost daily in many locations.

Communication 197

Communication Kitchen Operations Information Marketing 197

Modern Restaurant Management

AUGUST 25, 2021

Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste.

Catering 197

Catering Budgeting Accounting Communication 197

Modern Restaurant Management

NOVEMBER 12, 2021

Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. You’re also hostage to other rising costs and supply chain delays, and want to deliver the experiences your diners expect, now and into 2022.

Facility Management 197

Facility Management Maintenance Catering Pricing 197

Modern Restaurant Management

MAY 5, 2021

And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. What would it mean for a restaurant’s bottom line to keep refrigerators, freezers, ice machines and display coolers running during power outages?

Catering 231

Catering Communication Training 231

Hotel Business

AUGUST 11, 2023

At age 14, the young rebel in me went to a local catering company in Winter Park, FL, where a friend of mine was working in the warehouse. I worked for the catering company through high school and summers home from college. Inflation/supply chain: An egg used to cost three cents; now an egg costs between 13-15 cents.

Maintenance 52

Maintenance Catering Pricing Budgeting 52

Boutique Hotel News

OCTOBER 27, 2022

The F&B supply chain is very disruptive and is reducing what hotels can offer to customers. Consumer behaviour has changed so much that the marketplace has widened in order to cater to preferences such as cancellation policies, refunds, sustainability, payment methods and more. .

Events 130

Events Marketing Scheduling Catering 130

Modern Restaurant Management

DECEMBER 29, 2023

Creative Growth Strategies Emerge Development pipelines were choked this year, due to long-time supply chain delays, high construction expense, and a lack of lending options. We also expect a number of larger brands pushing out into new channels such as licensing deals and product development, catering programs and more.

Customer Service 123

Customer Service Scheduling Catering Communication 123

Modern Restaurant Management

JULY 16, 2020

To find clarity, restaurants should consider turning to data and research to answer big questions on when customers will return, how to customize menus to capture every sales opportunity, as well as minimize supply chain disruptions resulting from the pandemic.

Information 131

Information Catering Accounting 131

Modern Restaurant Management

FEBRUARY 21, 2022

High cost of organic produce and supply chain problems. In the wake of ongoing pandemic, restaurant owners are facing supply chain problems due to agricultural production and labor shortages, fluctuations in demand, and transportation logistics issues.

Blog 221

Blog Marketing Procurement Pricing 221

7 Shifts

JUNE 27, 2022

Since then, she's worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. It's a story. It's hospitality.

Front of House 78

Front of House Catering 78

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. The Importance of Quality.

Scheduling 189

Scheduling Catering Accounting Training 189

Hotel Owner

MAY 23, 2023

This allows you to build a loyalty offering that not only makes your customer feel listened to and catered for; but delivers ease by fitting with how they want to live their life. A study from Motista revealed that companies under-leverage the emotional connection that they could deploy with customers.

Catering 105

Catering Accounting Presentation 105

Synergy Suite

APRIL 25, 2024

From the judges: “Based on the achievements outlined, SynergySuite has demonstrated remarkable success and innovation in reshaping the hospitality industry, particularly amidst challenges like the enduring effects of COVID-19, inflation, and global supply chain disruptions.

Back of House 69

Back of House Customer Service Catering Presentation 69

Modern Restaurant Management

OCTOBER 22, 2020

In addition, pop-up restaurants (100 openings) and seafood markets (84 openings) experienced an increase in openings compared to the same period in 2019, catering to consumers' interests in novel ways to dine and shop for food outside of traditional restaurant experiences.

Back of House 198

Back of House Catering Marketing 198

Modern Restaurant Management

JULY 28, 2021

With increasing margin pressure, restaurant operators should consider shifting left in the supply chain so that food prep resources can focus on creating high value custom experiences for both dine-in guests and outdoor catering parties.

Server 197

Server Catering Pricing Events 197

Modern Restaurant Management

JANUARY 5, 2021

On top of that, brands were also forced to address the other issues brought on by COVID-19 like supply chain, workforce etc. In March, businesses were forced to take a step back and look at their business model to ensure that they were addressing their customer’s health, hygiene and safety concerns.

Customer Service 223

Customer Service Presentation Catering 223

EATER

JULY 7, 2020

Until dining rooms can safely open, Danny Meyer’s Union Square Hospitality Group will be using three venues — Marta, Intersect by Lexus, and the Union Square Events catering kitchen — to prepare meals to be distributed in the South Bronx through ReThink Food’s Restaurant Response Program. Hypebeast ]. BuzzFeed News ].

Training 85

Training Catering Events 85

Modern Restaurant Management

APRIL 28, 2022

Virtual brands can be especially useful in testing new menu items and mitigating supply chain challenges. Micro-Niche Concepts that Cater to the Specific. Via their delivery-only concepts Chicken Sammy’s, The Wing Dept. Micro-niche concepts are another useful virtual brand application.

Back of House 196

Back of House Marketing Catering Training 196

Revenue Hub

SEPTEMBER 11, 2023

NB: This is an article from Parclane However, the return of group business is not without challenges, including staffing shortages, inexperienced staff and planners, cost increases, supply chain issues, and short lead times. What used to be a lead for 6 to 8 hotels now reaches 20 to 25, and the numbers can go even higher.

Marketing 89

Marketing Events Catering Article 89

Hotel Owner

JUNE 30, 2023

Effective inventory management systems and supply chain partnerships also help streamline procurement processes, minimise waste, and ensure cost-effectiveness. Energy prices, inventory management, and employee productivity all play critical roles in the profitability of a hotel.

Travel and Tourism 105

Travel and Tourism Strategic Planning Procurement Concierge 105

Modern Restaurant Management

FEBRUARY 25, 2021

But a few short weeks would change everything, from in-person dining to supply chain access to consumer standards regarding health, safety, and sustainability. This time last year, industry revenue was strong, job growth was evident, and small business diversity was alive.

Health & Safety 178

Health & Safety Budgeting Marketing Catering 178

Modern Restaurant Management

JULY 15, 2020

Menus will need to remain relevant so that all age groups are catered for to encourage repeat visits." ” is based on a blind survey of 1,000 consumers and 600 supply chain professionals from the United States, the United Kingdom, Germany, and France. The new report “Is 2020 the End of the Delivery Economy?”

Marketing 195

Marketing Catering Presentation Download 195

Modern Restaurant Management

SEPTEMBER 14, 2022

Local health lockdowns and limitations caused havoc for food supply chains, staffing, customer demand, and remote ordering. For example, KFC even has facial recognition technology to cater to repeat customers. Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate.

Back of House 211

Back of House POS Systems Training Front of House 211

Modern Restaurant Management

FEBRUARY 2, 2021

QSR chains are being forced to re-look and optimize their product mix as the pandemic is creating supply chain and labor disruptions along with a surge in online ordering. Location based technology has helped Chick-Fill-A scale to the top by identifying hot spots and customer needs to cater to them accordingly.

Pricing 116

Pricing Marketing Information Catering 116

Modern Restaurant Management

JANUARY 8, 2024

As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. There's a growing recognition that mobile apps alone cannot cater to all aspects of loyalty, paving the way for alternative solutions like kiosks and more integrated loyalty program structures.

Pricing 215

Pricing Catering Training Marketing 215

Boutique Hotelier

FEBRUARY 16, 2023

From Pennyhill Park , and in particular, Hillfield our menus are designed around what’s available on our 123 acre site as well as what’s available in the Surrey Hills supply chain. How do you cater for hotel guests as well as customers from outside? How do you cater for hotel guests as well as customers from outside?

Pricing 124

Pricing Front of House Catering Travel and Tourism 124

Modern Restaurant Management

FEBRUARY 23, 2021

We also sent our marketing teams to contact large businesses, hospitals, manufacturing plants, and schools to find out if we could help with food and catering. Outside of your four walls, it is imperative to work with your suppliers to keep supply chains and product substitution open. ”

Training 180

Training Sanitation Events Customer Service 180

The Restaurant Times

MAY 17, 2021

Along with catering to the rising consumer demands for variety and taste, cloud kitchens also serve as an alternative for the restaurant chains to expand their business. For example, Munchbox, a healthy food delivery service based in Dubai, profited from catering to corporate clients.

Catering 52

Catering Kitchen Operations Marketing Presentation 52

Modern Restaurant Management

JANUARY 27, 2020

” A comprehensive, data-driven environmental footprint of carbon emissions, water use and waste in Starbucks global operations and supply chain informed the five strategies to prioritize work: Expanding plant-based options, migrating toward a more environmentally friendly menu. Shifting from single-use to reusable packaging.

Catering 122

Catering Training Back of House Scheduling 122

The Restaurant Times

MARCH 7, 2021

During the pandemic, apart from growing the food truck business, Jyoti continued to innovate Dosa Inc, worked on an alternate product line, and streamlined the workflow with the support of a robust supply chain. . Anahita Dhondy, Chef Partner, SodaBottleOpenerWala. Swati Upadhyay, Co-Founder, Concu.

Catering 98

Catering Training Marketing 98

Modern Restaurant Management

SEPTEMBER 15, 2021

Furthermore, ongoing global supply chain issues driven by the pandemic continue to persist for food retailers in 2021, with 42 percent saying supply chain disruptions continue to hurt their businesses. Yet even while consumer demand for groceries increased by 50 percent last year, resulting in an unprecedented 15.8

Marketing 178

Marketing Download Document Information 178

Les Roches

JANUARY 16, 2023

Whether it’s demanding more sustainable goods and services from supply chains, striving to reduce waste or designing energy-efficient buildings, hotels have embraced the challenge of reducing their carbon footprints and are aggressively pursuing a greener agenda. Covid recovery.

Travel and Tourism 98

Travel and Tourism Communication Catering Demo 98

The Restaurant Times

NOVEMBER 16, 2021

Disrupted supply chains made the procurement of raw materials more expensive, increasing the food costs of the restaurants. In the present times, most of the cloud kitchens, fast casual, and fine dining restaurant operators are finding it difficult to rehire staff to cater to the returning customers and the suddenly increased footfall.

Presentation 52

Presentation Procurement Events Catering 52