Modern Restaurant Management

MAY 19, 2021

The Mayo Clinic defines job burnout as “a special type of work-related stress – a state of physical or emotional exhaustion that also involves a sense of reduced accomplishment and loss of personal identity.” Employee burnout is especially prevalent in the hospitality industry. A notoriously high turnover rate and demanding atmosphere are just some of the factors that contribute to restaurant and bar employees reporting an overwhelming feeling of stress and exhaustion.

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Scheduling Events 203

EATER

MAY 17, 2021

Photo by James Park. Breaking down the food, labor, and fixed costs of Dirt Candy’s popular spinach croque-monsieur We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

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The Restaurant Manifesto

MAY 20, 2021

The forbidden fruit of a difficult reservation has become poisonous. The post Can We Stop Treating Restaurants As Status Symbols? appeared first on The Restaurant Manifesto.

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Reservations 116

OpenTable

MAY 17, 2021

When George Chen and his wife Cindy Wong-Chen opened the sprawling San Francisco food hall China Live in 2017, Chen was already… The post 5 pandemic pivots with China Live appeared first on Open for Business.

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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

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. While restaurant franchising helps bypass many of the struggles that come with developing a new business from scratch, it’s not without its own set of challenges and hidden costs.

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The Restaurant Times

MAY 19, 2021

Online food delivery has become a popular choice for customers post COVID-19 pandemic. Despite the sharp decline in restaurant sales in Q1 and Q2, the UAE restaurant industry rebounded in the last two quarters of 2020 as online sales began to accelerate. The segment has been growing ever since and is expected to introduce new food delivery trends in 2021.

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Presentation Marketing Kitchen Operations Article 52

Modern Restaurant Management

MAY 21, 2021

A restaurant is only as good as the team behind the scenes. As an owner or manager, you’re already well aware that your team and your customers are the lifeblood of your enterprise. Considering your customers as part of your team may be an even more constructive approach. Just like your team, you need to engage with your customers. Businesses that can’t comprehend the importance of customer engagement view their customers as nothing more than, well… customers.

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Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones.

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Modern Restaurant Management

MAY 18, 2021

How to create an amazing guest experience is the focus of this episode of The Main Course as host Barbara Castiglia speaks with Tony Darden, President of MOOYAH Burgers, Fries & Shakes. While the brand is continuing to expand locations, it is always striving to create the best customer experience. “We’ve got to make a great impression on our guests,” Darden said. “We have things we call wow moments.” Customers are greeted by smiling faces and a welcoming dining

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Server 182

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

Modern Restaurant Management

MAY 19, 2021

QSRs entered 2021 looking much different than they did a year ago, after having made significant and creative changes to their business models in the wake of the pandemic. Operations were changed to support delivery, mobile ordering, drive-thru, and self-service. Systems were changed to accept contactless payments, online payments, QR codes and digital wallets.

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Modern Restaurant Management

MAY 20, 2021

How eCommerce can be a pivotal tool for restaurants was the topic of The Main Course as host Barbara Castiglia spoke with expert David Rusenko, Head of eCommerce for Square. “In many ways, the pandemic brought us further into the future, faster,” said Rusenko. When San Francisco issued its first shelter in place mandate, Square was quick to help businesses pivot and rewrite their roadmaps.

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Modern Restaurant Management

MAY 18, 2021

When COVID-19 forced restaurant shutdowns more than a year ago, foodies sprung into action to help our favorite businesses survive what we thought would be a slow few weeks. We bought gift cards for future use, donated to employee relief funds, and shared our favorite spots on social media. But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a si

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Communication Download Budgeting Marketing 124

Modern Restaurant Management

MAY 17, 2021

The restaurant industry experienced massive growth in the five years prior to the pandemic, leading to a “talent crisis”—too many restaurants looking to hire from a limited pool of talent. One year after the pandemic started, restaurants find themselves in a familiar position: competing for talent in a scarce pool of applicants. To fully recover, restaurants will need to figure out how they can win the talent war and meet their staffing needs from this limited pool.

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Back Office Operations Front of House Customer Service Scheduling 121

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

MAY 19, 2021

A social media video purporting to show a pro-Palestinian group attacking Jewish diners on La Cienega is being investigated by authorities [link].

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Modern Restaurant Management

MAY 19, 2021

On May 13, 2021, the U.S. Centers for Disease Control and Prevention (the “CDC”) issued new guidance lifting mask restrictions for fully vaccinated individuals. The CDC’s guidance marked a drastic change in policy—from being at the forefront of recommending widespread mask use and social distancing to permitting vaccinated people to be maskless both indoors and outdoors.

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Events 110

EATER

MAY 19, 2021

Bloomberg via Getty Images. But it’s not enough As restaurant capacities across the country increase, so does their need for staff. But what many restaurant employers have characterized as a restaurant labor shortage is ongoing. The root of the issue is twofold: There are now many, many jobs to be filled and, more impactfully, many restaurant workers are deciding that a return to restaurant work simply isn’t worth it.

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Server Communication 104

EATER

MAY 17, 2021

torbakhopper /flickr. Richard Montañez’s rags-to-riches story of inventing the spicy snack goes up in flames in an LA Times piece Since 2007, Richard Montañez has been peddling the feel-good story to end all feel-good stories — that as a janitor at a Frito-Lay plant in Rancho Cucamonga, he successfully pitched the company on creating Flamin’ Hot Cheetos.

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Marketing

EATER

MAY 19, 2021

Lorelyn Medina /Shutterstock. An Instagram account is sharing stories of sexism and abuse in the brewing industry, prompting industry figures to step down Last summer, amid the social justice protests following the murder of George Floyd, the restaurant industry experienced a second wave of #MeToo reckonings driven by social media. For weeks, workers anonymously shared stories of harassment and racism with Instagram accounts that made it their mission to make abuse public.

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Accounting Training 97

EATER

MAY 15, 2021

Brothers Guillaume and Romain Luyat demonstrate how their popular praline confection is made Brothers Guillaume and Romain Luyat take pride in the fact that their favorite treat, the eclair, is so popular in their home town of Lyon, where their shop Les Eclaireurs resides. “Lyon is known for several different products, most notably pink praline,” says Guillaume.

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Business Development 95

EATER

MAY 18, 2021

Nick Hagen for The New York Times. The Detroit chef, activist, entrepreneur Kiki Louya will lead strategy for the Restaurant Workers’ Community Foundation [link].

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EATER

MAY 19, 2021

Without higher wages and better working conditions, restaurants will continue struggling to find — and keep — good help [link].

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Global economies are reeling from recent upheavals—pandemic aftershocks, geopolitical conflicts, and a tech sector crunch. Mark Zuckerberg's 2023 "Year of Efficiency" ethos extends into 2024, with leaders seeking cost reductions without stunting growth. No-code technology emerges as a beacon of hope, fostering resilience and adaptability. Platforms like Make.com and Zapier empower even non-technical staff to automate and innovate, freeing IT for strategic tasks.

Cost Reduction

EATER

MAY 21, 2021

In a striking reversal, the restaurant group is switching to tip pooling as it expands its fast casual offerings [link].

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EATER

MAY 18, 2021

The CDC’s latest guidelines pose a conundrum for restaurants that are still enforcing mask-wearing policies [link].

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EATER

MAY 20, 2021

The food expert and author in conversation with Sohla El-Waylly [link].

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EATER

MAY 19, 2021

Molly J. Smith Photography. The chef recreates the nostalgic snack using only 10 ingredients “Ten-year-old Nyesha would have loved to recreate these today,” says Nyesha Arrington as she looks lovingly at a bag of frozen Totino’s pizza rolls. “And that’s what we’re going to do.”. Not only does adult Nyesha take us through all of the steps of making homemade pizza rolls from scratch — from creating the filling and making the sauce, to forming the dough and building the rolls — she also shares tips

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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.