Modern Restaurant Management
JUNE 9, 2021
As the owner of my own company, a lot of work, research, and tension has accompanied our reopening plans. While our team is extremely excited about seeing each other in person, as a business owner, it‘s my responsibility to ensure we’re being safe, following appropriate CDC guidelines, and making the best decisions to protect our employees.
EATER
JUNE 7, 2021
In an excerpt from “Black Smoke,” Black barbecue cooks take their secret sauce recipes to the grave. Buy “Black Smoke” at Amazon or Bookshop now. For far too long, the narrative around barbecue has been white. Even as it became something akin to common knowledge that African Americans played a primary role in American barbecue’s origin story, contemporary African American barbecue cooks weren’t given the same due as their white counterparts.
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Restaurant Engine
JUNE 9, 2021
When it comes to restaurant financing, take advantage of these tips for success. Are you opening a restaurant and need to add equipment? Or are you a current restaurant owner looking to upgrade or replace your equipment? Either way, one of the biggest investments you’ll make in your restaurant is found in your equipment. So, how do you pay for these expensive items?
Eat Restaurant Management
JUNE 10, 2021
Email marketing has always been a hot topic in the restaurant industry. A lot of restaurateurs believe that it’s only effective for industries like tech and is not worth investing time and effort into. Due to this, only 26% of businesses selling to consumers end up using email marketing.
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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.
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Modern Restaurant Management
JUNE 8, 2021
In the midst of the COVID-19 pandemic and the resulting restaurant shutdowns, online ordering has become the go-to method for many customers. As a result, restaurants have turned to third party delivery providers in order to help meet the growing demand for off-premise orders, but these providers are cutting into restaurant’s razor thin profit margins.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
OpenTable
JUNE 9, 2021
Bordeleau shares how he closed one restaurant, shifted the focus of another, and came out stronger than before. The post Mr. Tipple’s owner shifts focus and fills seats with ticketed experiences appeared first on Open for Business.
Eat Restaurant Management
JUNE 6, 2021
Are you using your dining space to its full potential? One way to answer this question is to look at revenue metrics, like average check size or total sales. The problem though, is that they don't take seat occupancy into account.
Modern Restaurant Management
JUNE 7, 2021
The world is slowly reopening. Restaurant owners are looking for creative ways to revamp the indoor dining experience with improved health and safety standards. During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations.
EATER
JUNE 10, 2021
Stephen Satterfield and Jessica B. Harris in Benin | Netflix. Host Stephen Satterfield discusses the overwhelmingly positive response to the Netflix docuseries and what he plans to do next The format may feel familiar to fans of other Netflix food shows, but make no mistake, High on the Hog is doing something different. The series explores African American culinary history, beginning in Benin, where in a particularly profound scene, host Stephen Satterfield and historian Dr.
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.
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The Restaurant Times
JUNE 11, 2021
Managing a restaurant is a daunting task. Handling inventory, staff and customers, along with keeping track of analytics and reports all at the same time can become cumbersome for the restaurant manager. That is why, automating restaurant operations is always fruitful. A good POS system for restaurants contains features such as tablet billing, stock and inventory management, analytics and reports, CRM and many others.
7 Shifts
JUNE 11, 2021
As the restaurant industry is going through a period of rapid change, it can be hard to keep up. The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. Gone from dropping plates to packing to go boxes, carrying bags up the arm instead of dishes. Chefs have had to become food packing experts.
Modern Restaurant Management
JUNE 11, 2021
Restaurant kitchens have many places where fires can occur. Business owners need to be aware of potential fire hazards and take preventative steps when it comes to fire safety. Following a few simple safety tips can prevent fires and keep employees and patrons safe in your establishment. Conducting Regular Inspections. Regular inspections are the first step in fire safety for restaurants.
EATER
JUNE 9, 2021
Nate Duval. Enamel pins are a tiny, trendy way to let diners and workers know you’re safe when you no longer need your mask For over a year now, face masks have been more than just a highly effective way to curtail the spread of a highly contagious disease. They’ve become a signal of sorts, a way to instantly identify fellow citizens who actually give a s**t about protecting themselves and others from COVID-19.
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
The Restaurant Times
JUNE 8, 2021
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in the customers’ minds and boosting brand recall is what branding is all about. A good brand connects with the guests on an emotional level, thereby retaining them.
Modern Restaurant Management
JUNE 8, 2021
The landmark Americans with Disability Act (ADA) requires restaurants to ensure that their premises are accessible for people with disabilities. While the law marks one of the most important victories for the rights of those with disabilities, much more can be done to accommodate this community with its ever-evolving needs, including utilizing advanced technology.
Modern Restaurant Management
JUNE 11, 2021
Did you ever wonder what a restaurant coach does? In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. For Izzy, career choice has never been a question. He started in high school and has never been passionate about anything else, Izzy said. He served as a food inspector in the U.S.
Modern Restaurant Management
JUNE 9, 2021
When helping restaurants optimize their produce programs, the biggest and best thing we can tell them is to stop chopping, scooping, and prepping their veggies! Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. With everything that has happened with the pandemic and the new ways restaurants are operating, not prepping your produce is incredibly relevant to foodserviceR
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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
Modern Restaurant Management
JUNE 10, 2021
Bob Johnston started his hospitality career as a dishwasher in The Melting Pot’s Tallahassee location and then worked his way through every position in the restaurant. Today he serves as the chief executive officer and chairman of the board of directors for Front Burner, a franchise management company that has grown the premier fondue restaurant franchise to more than 125 restaurants in the U.S., Canada, Mexico, Saudi Arabia and the United Arab Emirates, and has more than 10 locations in d
Modern Restaurant Management
JUNE 7, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Circumstances change rapidly in the restaurant sector. Demand is surging and finding employees has become almost impossible.
Modern Restaurant Management
JUNE 8, 2021
Sign up today with Uber Eats. Delivery was already on the rise in the food industry, and COVID-19 accelerated this shift. For restaurants, that means making the most of this opportunity to connect with customers. If you own, run or work at a restaurant, it’s been a tough year with more uncertainty ahead. But the good news is, across the industry, business is back on the rise—powered by limited in-person seating and continued diner interest in take-out and delivery.
EATER
JUNE 9, 2021
The story goes, the Not So Little Chicken Sandwich was affected by Pym particles, and features a fried chicken breast with teriyaki and red chili sauces, and pickled cabbage slaw. | Disney/Marvel. From meatless meatballs to Pym particle pretzels to sort-of shawarma, here’s what to try (and skip) at the Avengers Campus Given that superheroes aren’t afforded much time for a lunch break between evacuating Sokovia and traveling through time to steal Infinity stones, there wasn’t much for Disney to w
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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.
EATER
JUNE 7, 2021
Louiie Victa. The soft, fluffy steamed bun’s many iterations reflect the journeys of Tibetans in exile What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it is known to Tibetans, which inspired the once-viral bulletproof coffee trend.
EATER
JUNE 10, 2021
Some businesses across the city have been flooded with hate messages and threats of lawsuits on social media [link].
EATER
JUNE 8, 2021
People across India are cooking for their neighbors. | Dhiraj Singh/Bloomberg via Getty Images. With huge numbers of patients confined to their homes, home cooks have stepped up to prepare meals for their neighbors and strangers alike Last month Vijay Medikonda, a software professional from Hyderabad, India, tested positive for COVID-19. All the adults in the family — Medikonda, his wife, and his mother — were infected and in home isolation, and one of the couple’s three children developed a fev
EATER
JUNE 8, 2021
THE HORROR | Photo by Johannes Neudecker/picture alliance via Getty Images. Aww, we’re doing “automation is going to ruin food culture” discourse again Every year or so, the world loves to spend a day or two panicking about overreaches in vending machine technology. Most of us associate vending machines with packaged snacks and drinks, but then there are the stories about these horrible boxes whirring out oysters , crabs , burritos and freshly-sauced Belgian frites.
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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.
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