Modern Restaurant Management

NOVEMBER 8, 2021

The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.

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Information 243

7 Shifts

NOVEMBER 2, 2021

How does an extra day off every other week sound? Not only is it possible — it's popular. It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant?

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Scheduling Front of House Budgeting Communication 158

EATER

NOVEMBER 3, 2021

So passé. | Shutterstock. Chefs say they’re ditching avocado because it’s unsustainable. Or maybe it’s trend is just over. In 2008, in my senior year of college, a friend and I decided to make brunch. We schleped the extra mile to Whole Foods, where we bought organic eggs, crusty bread, and thick-cut bison bacon, all to craft some sort of open-faced sandwich with.

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EHL Insights

NOVEMBER 22, 2021

Formerly Professor of Food and Beverage and Service Operations Management at EHL, Ian Scarth has a background in strategic development and leadership within the hotel and hospitality sectors. In this article he gives his views on what it means to be a purpose-driven organisation.

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Article 122

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

Restaurant Engine

NOVEMBER 10, 2021

Food truck financing can help you take your dream to reality. With a market size of more than one billion , and nearly 35,000 food trucks operating in the United States, food trucks are on the rise. This is a great time to begin a food truck business, and if you’re ready, there is one important thing to think about first: how will you pay for it? In this article, we answer the question, “Does your new food truck business need financing?

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Marketing Article 119

Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.

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Procurement Information Pricing 234

7 Shifts

NOVEMBER 22, 2021

Starting a successful restaurant requires passion, hard work and persistence. It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. In this article, you'll learn how to get a business loan for your restaurant so you can make your dream of starting or growing your restaurant a reality.

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Document Competitive Analysis Information Pricing 157

EATER

NOVEMBER 5, 2021

Celeste Noche/Eater. Finally, a pumpkin dessert that isn’t dominated by spices — or, for that matter, pumpkin I was on the hunt for canned pumpkin puree, and so far, it was not going well. After finding the shelf at my go-to grocery store completely cleared of the familiar orange cans, I drove across the street to another major grocer — and again, no luck.

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EHL Insights

NOVEMBER 9, 2021

While the pandemic was raging on, TripAdvisor did not simply contend with having to wait out the storm. Indeed, not unlike other big platforms such as Booking.com , the COVID-19 outbreak was a time for change and self-reflection for the leader of travel review websites. And as we will see, the result of this year-long brainstorming throws a lot of our past assumptions regarding the hospitality market out of the window… Prior to the pandemic, TripAdvisor’s business model revolved almost exclusive

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Book Marketing 116

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

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. Food prices are rising across the board, and this affects restaurants just like yours. As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers. But what can you do? In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs.

Pricing 118

Pricing Article Training Marketing 118

The Restaurant Times

NOVEMBER 12, 2021

A Sri Lankan, Hospitality Entrepreneur, Investor, Consultant, Marketer, Trainer, and a Motivational Speaker with 20 years plus experience in the hospitality industry, Brain Joseph has worked at several world-renowned hospitality organizations including, ‘Best Western Hotels’, ‘Berjaya Hotels and Resorts’, ‘Oberoi Hotels and Resorts’ and ‘SITA Travel Group’, covering Asia and the Middle East.

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Travel and Tourism Definition Communication Training 98

Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.

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Marketing Information Reservations 221

7 Shifts

NOVEMBER 19, 2021

Versión Inglesa. ¿No está seguro de cómo programar a los empleados de forma eficaz? Le tenemos cubierto. La programación eficaz de los equipos es sencilla en teoría: crear horarios de trabajo óptimos para que nunca falte ni sobrecargue personal, pero en la práctica es todo lo contrario. Con la gran cantidad de tipos de turnos entre los que elegir, como los turnos rotativos, fijos y de guardia, y más de 500 turnos de trabajo , incluso una vez creado un horario, no hay garantía de que siga siendo

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Information Front of House Back of House 148

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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

EATER

NOVEMBER 22, 2021

Getty Images. Bringing kids to a restaurant became controversial at some point. But with outdoor dining, it doesn’t have to be. The plan for my birthday last year was to have a nice lunch out in Napa Valley with some wine and my husband for the first time in months. The plan was not to bring my children, ages 1 and 3, to enjoy lunch with me. But it was the summer of 2020 and in those demoralizing early pandemic months, we weren’t yet comfortable with a sitter.

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Training Information 119

EHL Insights

NOVEMBER 1, 2021

Sustainability is a major issue as people are becoming more and more concerned about how we use natural resources and protect the environment for future generations. For those in the hospitality industry looking for ways to incorporate sustainable practices in their company, the five blogs listed below provide relevant information on how to accomplish the goal of promoting a better environment.

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Blog Information 111

The Restaurant Manifesto

NOVEMBER 12, 2021

Shrinking the industry’s carbon footprint means no more fancy water. The post It’s Time To Take Bottled Water Off Restaurant Menus appeared first on The Restaurant Manifesto.

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The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Commercial kitchens with sophisticated layouts, containing all of the restaurant equipment that chefs want in the exact location that they require it, are critical to a restaurant’s success.

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Back of House Sanitation Accounting Maintenance 98

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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.

Modern Restaurant Management

NOVEMBER 11, 2021

The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.

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Pricing Information 206

7 Shifts

NOVEMBER 17, 2021

Locked down, bored, and restless, diners are now flocking to eat out. To adequately prep for service, short-staffed food and drink establishments are cooking up new ways to lure workers back to restaurants, like higher wages and handsome referral fees. But many staffers are interested in quality-of-life enhancements, opting for employers that offer pot sweeteners like on-demand pay.

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Scheduling Accounting Server 148

EATER

NOVEMBER 23, 2021

The shelves at Soft Spirits in LA. | Courtesy Soft Spirits. Across the country, brick and mortar stores are opening to serve the needs of anyone looking for a fancy drink of something low-to-no proof When Mel Babitz went to bars in her early 20s, she’d order one beer at the beginning of the night and hold onto it until she left. Babitz wasn’t much of a drinker — even a small amount of alcohol made her feel sick — but in the early 2010s, there just wasn’t much on tap for her to drink besides selt

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Marketing Presentation 117

EHL Insights

NOVEMBER 16, 2021

City hotels are far from dead. They are just having to reinvent their offer to include more innovative and community-inspired ventures, activities and products to address the changing needs of their clientele.

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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

Restaurant Den

NOVEMBER 8, 2021

Whether you are trying to increase footfall, sell through a line or get each customer to spend more with you, digital signage is the answer. It is an extremely powerful advertising medium. Provided, of course, you put it to work for you in the right way. This article is all about the use of digital […]. The post Using Digital Signage to Build Customer Rapport and Sell More appeared first on Restaurant Den.

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Article 70

The Restaurant Times

NOVEMBER 29, 2021

Matteo Frigeri is the founder, with his partner David Liveing, of Seeds Consulting , a London-based company specializing in the UK and cross-border business development for the restaurant industry. Matteo, David, and their team have the privilege of working with some of the most talked-about international restaurant concepts such as The Avocado Show, The Vegan Junk Food Bar, The Butcher, Pitaya, Bubblewrap, Pieminister, and Crepeaffaire.

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Marketing Food Operations Business Development 97

Modern Restaurant Management

NOVEMBER 9, 2021

Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.

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Bookkeeping Training Information Communication 203

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used.

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POS Systems Pricing Scheduling Front of House 148

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

Communication