Modern Restaurant Management

SEPTEMBER 24, 2020

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th

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EATER

SEPTEMBER 15, 2020

For some reason, there are people out there who find it a sensory pleasure to chew on handfuls of spud shards that jab at their gums At some point in the past decade, it felt like kettle-cooked potato chips started to appear everywhere: on grocery store shelves, alongside the likes of classic Utz and ridged Ruffles; in workplaces young and hip enough to boast free office snacks designed to keep workers mindlessly sated; even on airplanes, one of a variety of treats in baskets proffered by attend

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OpenTable

SEPTEMBER 18, 2020

06The world is changing fast and restaurants are trying to adapt just as quickly. Now is the time to get creative, stay flexible, and build stronger authentic connections—so we worked with the experts in email marketing at Emma on a guide to personalized email marketing that resonates with today’s diners. . When we connected with diners in our July COVID-19 Survey , many talked about feelings toward eating out again, how they are more comfortable with dining outdoors, and the importance of

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The Restaurant Times

SEPTEMBER 30, 2020

The nation-wide shutdown due to COVID-19 has severely hit the F&B industry and local restaurants, causing nearly 35% of them to shut down. As India continues to fight the Covid-19 pandemic the utmost importance is being to hygiene and safety in the restaurant industry. Rapid technology adoption is one of the new trends that is picking up pace in the hospitality industry to gain customers’ trust.

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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

Restaurant Engine

SEPTEMBER 23, 2020

Stay on top of the latest trends to help your restaurant grow. You’ve got great food, wonderful ambiance, highly trained servers, and an excellent chef. But where are the diners? This is a common problem for both new and established restaurants, and it all comes down to marketing. In this article, let’s look at 2020 restaurant marketing trends for your best year yet, and so you don’t have to ask, “Where are my diners?”.

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Modern Restaurant Management

SEPTEMBER 23, 2020

Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.

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EATER

SEPTEMBER 14, 2020

17 must-grab snacks, from rice crackers to boba creamsicles There are few greater pleasures than eating snacks from around the world, whether while traveling abroad or from the comfort of one’s own hometown. Growing up in the Midwest, it was always a weekend treat to stop by our local Chinese mart and leave with a haul of pantry staples, vegetables, and other products we couldn’t find in the international aisles of big box supermarkets — and, of course, the chips, crackers, and candy that, in my

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OpenTable

SEPTEMBER 27, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Is This the Future of Dining? – The Wall Street Journal. In a world of socially distant and off-premise dining, chefs and restaurateurs are looking for creative ways to keep the magic of hospitality alive.

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Article 78

The Restaurant Times

SEPTEMBER 23, 2020

Along with exceptional food and unique concept, the key to a successful restaurant is its staff. Happy employees promote a healthy environment and are often responsible for satisfied customers. With rising attrition caused by an abundance of opportunities, keeping up the employee morale, reducing turnover rate, and fostering teamwork have become more critical than ever before.

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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

The Restaurant Manifesto

SEPTEMBER 24, 2020

Restaurants Need More From You Than Your Money. The post Being a Paying Customer Isn’t Good Enough Anymore appeared first on THE RESTAURANT MANIFESTO.

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7 Shifts

SEPTEMBER 14, 2020

Since its first drive-thru espresso stand opened in Ashland, Oregon in 1998, The Human Bean has been delighting countless caffeine-craving customers. Thanks to the company’s unique and fair trade bean sourcing, emphasis on community, and commitment to forming a personal connection with its guests, The Human Bean’s popularity has soared over the past 20+ years.

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Modern Restaurant Management

SEPTEMBER 10, 2020

The UAV industry is on the cusp of an historic decade with on-demand drone delivery solutions taking flight. Both tech giants like Amazon and Alphabet as well as startups are rolling out new models of aerial delivery in a bid to appeal to consumers’ appetite for quicker, cheaper, on-demand delivery. But while on-demand drone deliveries may no longer be futuristic fantasies, many still perceived them as a novelty, not a necessity.

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EATER

SEPTEMBER 1, 2020

Building an equitable restaurant — where all workers are paid fairly, have benefits, and work without discrimination — will require undoing the way most restaurants are run. The only ethical restaurant I have ever heard of is on Star Trek: Deep Space Nine. I have never watched the show, but my partner has excitedly explained this particular vision of utopia to me at least three times.

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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

MBB Hospitality

SEPTEMBER 30, 2020

Restaurant rebranding can be a great way to keep current customers, but to also appeal to new customers. Whether you just want to modernize your restaurant or you need to attract new talented chefs, there are a lot of reasons to consider a restaurant rebrand. There have been some great rebranding campaigns done by well-known restaurants that you can model your restaurant rebrand after.

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Accounting Marketing 59

The Restaurant Times

SEPTEMBER 20, 2020

One of the speakers we had in the power talk discussion was Mr. Samrat Reddy, Founder & CEO of Drunken Monkey , a Hyderabad based smoothie chain operating in 16 cities with over 65 outlets. Mr. Reddy shared some expert strategies for reworking operational plans to stay afloat amid the pandemic and emphasized the importance of having long-term planning to drive growth. .

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OpenTable

SEPTEMBER 20, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Restaurants Reliant on Outdoor Dining Get Creative in Preparation for Winter Chill Ahead – Restaurant Hospitality. Many cities opened their streets and sidewalks to outdoor dining this spring, offering a boon for restaurants with shuttered dining rooms.

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Article 59

Omland Hospitality

SEPTEMBER 30, 2020

There are many fun things about staying in a hotel room, but let's be honest, it's not much fun when you are forced to drink bitter, stale coffee. Whether your guests are traveling for business or pleasure, enjoying a decent cup of coffee should be part of their stay experience. Providing an in-room coffee maker with good quality coffee pods will make a big difference for your customers.

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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

SEPTEMBER 22, 2020

How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk.

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EATER

SEPTEMBER 24, 2020

Binging With Babish. “Stump Sohla” will air Saturdays on the Binging with Babish YouTube channel Chef and YouTube star Sohla El-Waylly has announced a new show , Stump Sohla , on the Binging with Babish YouTube network. In the episodes, El-Waylly will be challenged to make meals in a particular styles, but will have extra challenges — decided by spinning a wheel — as roadblocks.

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Eat Restaurant Management

SEPTEMBER 29, 2020

With the growing demand for better restaurant management, the suite of restaurant reservation systems in increasing every day, and amongst those are Yelp and OpenTable, two large reservation system providers.

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Reservations 52

The Restaurant Times

SEPTEMBER 19, 2020

Mixer is POSist’s community-building initiative to connect with restaurateurs, thought-leaders, industry peers, and inspirational influencers, and support and celebrate the evolution of the restaurant industry. POSist Mixer first started in 2018 with offline events across Delhi, Mumbai, and Bengaluru. Traditionally, Mixer has been a one day, in-person conference that gathers professionals from the restaurant industry and includes inspiring keynote speakers, breakout sessions, and other eng

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Events 96

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

Hotel Management Network

SEPTEMBER 9, 2020

The Ministry of Tourism and Antiquities has announced that 12 hotels in five Egypt governorates have received the health and safety certificate. The post Hotels in five Egypt governorates receive certificate to reopen appeared first on Hotel Management Network.

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OpenTable

SEPTEMBER 6, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? The Virtual In-Person Restaurant Event – Expedite. New platforms, like The Infatuation’s Outpost, give chefs and restaurants the opportunity to sell goods and experiences either virtually or via intimate, in-person events.

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Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads through the air.

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EATER

SEPTEMBER 1, 2020

Restaurants cannot continue if the workers who run them are left the most vulnerable, “The Ethnic Restaurateur” author Krishnendu Ray argues When it comes to the intersection of food, dining, and society, there are few better scholars than Krishnendu Ray , an associate professor and chair of the department of food studies at New York University. Ray’s seminal book The Ethnic Restaurateur , published in 2016, reveals the changing tastes of the American diner, as seen through the cuisines they eat

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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