Modern Restaurant Management

APRIL 23, 2021

This year could be a strong one for restaurants as people relocate to new cities across the country in search of a change of scenery and a quieter life. Experts predict home sales will continue to skyrocket in 2021 as Zillow forecasts this year to be the best year for home sales since 2005, with 6.9 million homes expected to sell by year-end. The spike in remote working last year untethered people from their corporate offices and prompted many people to relocate.

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Marketing Information Accounting 212

7 Shifts

APRIL 30, 2021

Employee theft is an unfortunate reality. Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Employee theft can be more hidden or even unintentional—with time theft. This occurs when employees are paid for the time they weren't scheduled or didn't actually work, and can come in a variety of forms.

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EATER

APRIL 12, 2021

Gerald Stratford, big veg king. | Photos: Gerald Stratford. 72-year-old Gerald Stratford started a Twitter account to share his vegetables. Hundreds of thousands of followers later, he has a book deal and appears in a Gucci campaign If you’ve spent enough of your waking hours in the gaping abyss of Twitter, there’s a chance you’ve come across at least one photo from Gerald Stratford , a 72-year-old British retiree who spends his days growing “big veg” (that’s “big vegetables,” for the uninformed

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The Restaurant Manifesto

APRIL 15, 2021

Stimulus payments aren't the only thing keeping workers on the sidelines. The post The Restaurant Labor Shortage Was Inevitable appeared first on The Restaurant Manifesto.

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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.

Guest Satisfaction

OpenTable

APRIL 30, 2021

In today’s restaurant industry we’re seeing changes to tipping customs, which reflects shifting cultural attitudes… The post Legal truths about tipping appeared first on Open for Business.

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Modern Restaurant Management

APRIL 20, 2021

Over the past few years, big data has changed the way the food industry operates. The data analytics market is one that made a splash, and seemingly continues to grow as it proves its value. In fact, according to Market Research Future , the data analytics market is predicted to hit $132.90 billion by 2026. Businesses using big data can expect to see an average profit increase of eight to 10 percent — a testament to why restaurant owners and operators have embraced big data to help underst

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POS Systems Customer Service Scheduling Marketing 212

7 Shifts

APRIL 29, 2021

Nearly 6 weeks after the American Rescue Plan was signed into law, the Restaurant Revitalization Fund is a reality. The fund sets aside $28.6 billion in grants for restaurants to use to cover everything from payroll to rent. The Small Business Administration has announced that grants will open on Monday, May 3 at noon EST. Restaurateurs and operators can begin the application process on Friday, April 30 at 9 AM EST.

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EATER

APRIL 1, 2021

Katie Carey. Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”. So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese.

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The Restaurant Times

APRIL 7, 2021

Today’s consumers are changing, and they want their products delivered to them faster and more efficiently. Even prior to last year’s COVID-19 flux of delivery orders, individuals were increasingly replacing carryout orders with deliveries, 21% are making this switch to home drop-offs according to a survey done by Restaurant Business. However, as more people started using delivery services, there was also an uptick in restaurants turning to third-party vendors, even though it hurt their profits.

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Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

Strategic Planning

OpenTable

APRIL 27, 2021

Just one year before the COVID pandemic, Vandy Vanderwarker, former chef de cuisine at The Ordinary, and restaurant heavyweight… The post How Charleston’s beloved restaurant Maison held strong during COVID appeared first on Open for Business.

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The Restaurant Manifesto

APRIL 27, 2021

Going paperless has benefits that go far beyond sanitation. The post The Case For Preserving QR Code Menus appeared first on The Restaurant Manifesto.

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Sanitation 102

Modern Restaurant Management

APRIL 15, 2021

In 2019, the hospitality industry found it exceedingly difficult to staff our properties. We blamed the extraordinarily low unemployment rate of 3.6 percent. Employees could pick and choose because there were far more jobs available than people to fill them. COVID-19 hit and then, because we had to close our properties or suddenly utilize only 25 percent of the space, we had more staff than we could use.

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Training Server Scheduling 209

7 Shifts

APRIL 23, 2021

If you're having trouble finding great people to work in your restaurant, you're not alone. There's a labor shortage impacting the restaurant industry, made tougher by the pandemic. Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. Now as we enter a recovery stage, the biggest challenge that's emerged has become finding enough staff to fit the demand.

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Training Server Scheduling Sanitation 148

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Marketing

EATER

APRIL 29, 2021

He probably got the order WRONG because he’s a GUY | Shutterstock. Blame the company offering you cheap rates by underpaying its workers, not the underpaid workers *pinches bridge of nose* Look, everyone is still getting used to some new normals, one of which is the proliferation of grocery delivery services like Instacart. On the surface it seems great — someone else brings your groceries to you!

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The Restaurant Times

APRIL 21, 2021

The idea of food trucks is gaining traction worldwide. The UAE too has seen tremendous growth in the number of businesses operating food trucks. It is pretty evident that this segment is poised to grow substantially in Dubai and Abu Dhabi over the next few years. All it needs is a good food truck business promotion plan. However, food trucks face stiff competition from QSR chains, full-service restaurants, cloud kitchens, and other restaurant formats.

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OpenTable

APRIL 5, 2021

Cameron Mitchell Restaurants, the group known for wide-reaching brands such as Ocean Prime, Marcella’s, and Molly Woo’s,… The post 7 Lessons in running a successful restaurant company from Cameron Mitchell appeared first on Open for Business.

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Restaurant Engine

APRIL 14, 2021

Picking out a food truck that meets your needs can jump start your business. Food trucks are everywhere across the United States. They generally signal spring, summer, and fall, and they draw large crowds when they show up. You might be thinking about starting your own business. Do you want to buy a food truck? If so, check out this article where we uncover how to pick the right one.

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Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali

Marketing

Modern Restaurant Management

APRIL 12, 2021

This is an excerpt from Chicago restaurant industry veteran Ken McGarrie’s new book, The Surprise Restaurant Manager, which aims to help solve a common, but rarely addressed problem in the industry. All too often hospitality professionals are thrown into management positions with little to no training, the expectation from ownership being that their past experiences would prepare them for this new role.

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Information Book Communication Training 204

7 Shifts

APRIL 7, 2021

As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. Not only have they had to change their interiors, but more importantly, how every employee plays a larger role in certain demands. After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly.

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EATER

APRIL 8, 2021

Getty Images. Because drinking what you like shouldn’t be hard On any given night in the pre-pandemic days, there was a four-top at a restaurant with a small-share-plates-so-order-several-items-and-I’ll-course-it-out-for-you type of menu, and, inevitably, someone in the group would want the sommelier to recommend a wine to pair. Many times that sommelier was (or is) me, and often in that moment, I’ve hesitated.

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Server Accounting Training Book 135

LimeTray

APRIL 29, 2021

Online food delivery has been a gamechanger in the restaurant industry. With the entry of giants such as Zomato and Swiggy, online ordering has had phenomenal growth. Gone are the days of ringing up your favourite pizza place or Chinese restaurant to place an order. Today, food delivery is all about real-time order tracking, stellar reviews, and a seamless customer experience.

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Reservations Customer Service Accounting Blog 52

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As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master. We'll break down the intricacies of each law, showing you how it directly impacts your business.

OpenTable

APRIL 8, 2021

Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice bars are a dime a… The post The hidden costs of the juice and smoothie business — and how to manage them appeared first on Open for Business.

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Budgeting 80

The Restaurant Times

APRIL 28, 2021

The impact of COVID-19 has shaken the UAE restaurant industry. While some of the restaurants are still recovering from the aftermath of the pandemic, others are looking forward to making fruitful use of what they already have. Restaurateurs are looking forward to optimize costs to boost profitability. They have been looking into their restaurant plans, strategy, and layouts to find out the loopholes in the business structure, facilities and services, and other operations where they can tighten u

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Budgeting Marketing 52

Modern Restaurant Management

APRIL 15, 2021

A comparison of year-over-year foot traffic rates across different dining subcategories reveals they are all experiencing a slow but steady recovery, according to the latest data from foot traffic analytics platform Placer.ai. “Unsurprisingly, the hardest-hit dining segment was sit-down dining, which saw a dramatic drop of around 40 percent in year-over-year visits during the winter months,” said Placer.ai’s Maytal Cohen. “In contrast, QSR chains, which tend to fare well

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Travel and Tourism Marketing 199

Eat Restaurant Management

APRIL 22, 2021

With new restaurants popping up every day, the hospitality industry is becoming one of the most competitive to operate in. In horse races like this, there's one thing that consistently helps a restaurant stand out - targeted and personalized marketing.

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Marketing 52

Speaker: Jay Black, Senior Account Executive

Let's set the record straight: in-store retail isn't dead - it's evolving! Faced with the digital age and the demands of omnichannel shopping, some retailers are thriving while others are struggling to adapt. Join Jay Black in this exclusive session as he explores the strategies that set successful stores apart, including: Crafting unique and unforgettable in-store experiences 🛍️ Mastering the art of retail demands 🛒 Navigating inventory challenges in today's climate 📦 an