October, 2021

article thumbnail

Leveraging IoT Solutions to Protect Profit Margins

Modern Restaurant Management

With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.

article thumbnail

6 Restaurant Reports and Dashboards That Help 7shifts’ Users Run Smarter Businesses

7 Shifts

Running a restaurant day-in and day-out takes a ton of mental energy. It can be difficult to come up for air and really look at the why behind what you're doing. Schedules are made, payroll is run, and employees checked-in with—but it's tough to know if you're working as efficiently or as profitably as possible. With 7shifts restaurant reporting and analytics, you can analyze your restaurant labor performance and make strategic decisions that reduce costs & increase profits.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

How digital transformation is facilitating servitization in the hospitality industry

EHL Insights

Today, guests expect to be provided with a consumer-centric hotel experience from the word go, including when they are choosing a destination. They also want new experiences, faster customer service, the utmost comfort, and the list continues to grow. So, how can hotel operators meet these needs?

article thumbnail

What Is Huitlacoche — And Why Aren’t U.S. Diners Eating More of It?

EATER

Shutterstock. Also known as “corn smut” or “Mexican truffle,” this corn fungus can do so much more than just fill quesadillas As the Aztecs expanded their vast empire in the Valley of Mexico in the 14th to 16th centuries, one of the biggest questions they faced was how to feed their millions of tax-paying subjects. The answer eventually came in irrigated terrace systems and chinampas , or man-made islands, which yielded enough food to sustain the growing population.

article thumbnail

Planning Your Restaurants Path to Profitability

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.

article thumbnail

Why I’m Leaving The Restaurant Industry

The Restaurant Manifesto

We had a good run, but the love affair is over. The post Why I’m Leaving The Restaurant Industry appeared first on The Restaurant Manifesto.

141
141

More Trending

article thumbnail

Liquor Licensing 101 for Restaurants in Recovery

Modern Restaurant Management

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.

article thumbnail

Restaurant Workers Can’t Be Replaced by Technology — But They Can Be Recruited

7 Shifts

The National Restaurant Association recently published a table listing the top concerns for restaurants over a three-year period. Not surprising, as it has been reported on consistently, recruiting employees is the top concern for restaurants in fall of 2021, after Coronavirus shook up our economies and our definitions of success. Coronavirus did take first place as a concern in 2020, when the pandemic was front and center and still shutting down or modifying dine-in practices.

article thumbnail

Marketing: From brand multiplicity to brand authenticity

EHL Insights

Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.

Marketing 130
article thumbnail

The Tiny Thai Restaurant That Feels Like a Secret Hideaway From LA

EATER

Jakob N. Layman | www.jakoblayma. Pailin is the kind of unassuming restaurant that puts diners at ease immediately and makes the rest of the world fall away [link].

135
135
article thumbnail

Top 5 Ways to Optimize Your Loyalty Strategy

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

article thumbnail

Restaurant Branding Done Right: Choosing The Right Colors To Represent Your Restaurant

The Restaurant Times

The restaurant sector is busy and competitive. To stand out from the crowd, driving customer experience is vital for restaurants. In turn, this requires developing a distinct brand image. Your restaurant branding communicates who you are and what to anticipate from you, from your marketing to your menu to your main meals. The food’s flavour, the staff’s demeanour, and the decor’s style must all come together to produce something unforgettable. .

article thumbnail

Moxy Portland Downtown and Graves Hospitality Create Food Cart Alley

Lodging Magazine F&B

Moxy Portland Downtown and Graves Hospitality announced their search for local chefs to launch their Food Cart Alley. In a neighborhood long known for its food trucks, Food Cart Alley is designed to permanently incorporate local purveyors into the hotel, allowing guests to have access to a variety of culinary options while simultaneously opening up to Alder for a street connection.

article thumbnail

Using Technology to Combat the Labor Shortage

Modern Restaurant Management

Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.

article thumbnail

How To Create a Fair Holiday Work Schedule For Restaurants

7 Shifts

The holidays are on their way - and for many restaurants, that means an increase in sales. Even in the pandemic year of 2020, before vaccines, we saw bumps in both sales and shifts scheduled in and around the tent pole holidays. Many restaurants are still working around hiring and staff retention struggles, meaning they may be unable to fully capitalize on the demand of the holidays.

article thumbnail

Win More in 2024: Your Guide to Restaurant Marketing Success

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

article thumbnail

How digital transformation is facilitating servitization in the hospitality industry

EHL Insights

Today, guests expect to be provided with a consumer-centric hotel experience from the word go, including when they are choosing a destination. They also want new experiences, faster customer service, the utmost comfort, and the list continues to grow. So, how can hotel operators meet these needs?

article thumbnail

Everybody’s Eating Like It’s the ’90s Again

EATER

Maksym Fesenko /Shutterstock. From espresso martinis to pesto and sun-dried tomatoes, food from the Clinton era has us totally buggin’ As a child of the ’90s, it is now my turn to watch teenagers and younger adults run wild with the fashions of my youth. The school two blocks from my house is full of skaters in baggy cargo pants, kids with tiny backpacks and crop tops, and, god help me, low-cut jeans.

article thumbnail

Setting Up A Sustainable Food Truck In 2021

The Restaurant Times

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. It is the key to a long-lasting and effective F&B business. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly.

article thumbnail

Marriott Begins Rolling Out New Breakfast Program for Four Brands

Lodging Magazine F&B

BETHESDA, Maryland—With travelers back on the road, Marriott Bonvoy unveils a new breakfast program across four brands within its portfolio: Residence Inn by Marriott, SpringHill Suites by Marriott, Fairfield by Marriott, and TownePlace Suites by Marriott. Beginning in October at a limited number of hotels, the breakfast will feature a morning menu that caters to consumers’ tastes for customizable breakfast items, from hot sandwiches with a range of toppings to build-their-own bowls with their f

article thumbnail

Unlock Restaurant Success: Mastering 7 Vital Employment Laws

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.

article thumbnail

How to Diversify Your Brand by Adapting Plant-Based Food Trends

Modern Restaurant Management

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,

Events 218
article thumbnail

8 Successful Restaurant Concepts & Ideas to Inspire and Guide You

7 Shifts

The right concept is crucial when opening your restaurant , a new location, or refreshing your brand. Get your concept right and you'll be on your way to rave reviews, recommendations, and loyal clientele. Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return.

article thumbnail

Marketing: From brand multiplicity to brand authenticity

EHL Insights

Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.

article thumbnail

Yo Quiero My Taco Bell Nacho Crystal!

EATER

There it is. | Taco Bell. This story has everything: Taco Bell, Uber Eats, Spencer Pratt, an amethyst shaped like a tortilla chip. Take a deep breath to center yourself because you’re about to read the words “Taco Bell’s Mercury RetroGrande Nachos with a chance to win a Spencer Pratt-approved nacho-shaped amethyst crystal complete with a gold-colored cheese drip.”.

article thumbnail

Brick & Mortar Retail Relevance: How to Stay Ahead of the Curve

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

article thumbnail

Nicolas Budzynski of LPM Restaurant on How to Create a Global Restaurant Brand, Win Hearts, Minds & Appetite

The Restaurant Times

Nicolas Budzynski is Global Operations Director for LPM Restaurant & Bar which is a Riviera-inspired restaurant and bar, based in Dubai. He overlooks the restaurant operations and brand development for LPM globally. Nicolas graduated with a Bachelor’s Degree in Hospitality Management from the Institute Paul Bocuse in Lyon, France. Since then his graduation, he has gained experience across various markets and regions (including the Middle East, Turkey, Asia, Europe, and the USA) with an array

article thumbnail

7 Tips to Control Restaurant Spending in 2022

Restaurant Engine

Control your restaurant spending to propel your restaurant growth in 2022. It’s been a wild ride for restaurants since Covid came around. Restaurants all across the country have gotten creative and pivoted in ways they could never have imagined, all while keeping their doors open. Even before Covid, your goal is and has always been to control food and labor costs.

article thumbnail

Win Back the Customer Relationship: Why Mobile Apps Are the Golden Ticket

Modern Restaurant Management

There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.

Download 218
article thumbnail

How 7shifts Can Help Your Restaurant This Holiday Season

7 Shifts

The holiday season is upon us. Big parties, holiday specials, and private events are, too. But this holiday season, like last year's, will be a unique one for the restaurant industry. We're still feeling the effects of the pandemic. The vaccine spring turned to a late-summer surge from the Delta variant, setting restaurant recovery back. We can't be sure what the next few months will look like, but we can look to last year's data to understand what lies ahead.

article thumbnail

Diving into Diversity: Decoding the Foundations of Inclusion in Hospitality Talent Acquisition

Speaker: Lauren Fernandez - CEO & Founder, Full Course

Companies all over the world, including Marriot International and Hilton Worldwide, are aware of the value of including DEI in their talent acquisition strategy. However, despite these initiatives, there is still plenty that the hospitality sector can do to promote DEI. When comparing the hospitality industries in India, Iraq, the UK, and the US, you will see that there is a consistent underrepresentation of persons from different ethnic, gender, and disability origins across all levels of the i