Sat.Nov 13, 2021 - Fri.Nov 19, 2021

article thumbnail

Hot Restaurant Menu Trends for 2022

Modern Restaurant Management

In 2022, restaurant menus will place a greater emphasis on healthy living, according to The National Restaurant Association's annual What’s Hot Culinary Forecast. The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends.

Download 197
article thumbnail

Cómo Programar a los Empleados de Forma Eficaz

7 Shifts

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

Insiders

Sign Up for our Newsletter

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

article thumbnail

Arby’s Fry-Flavored Vodka, the Latest Fast Food Stunt, Makes a Surprisingly Killer Bloody Mary

EATER

Arby’s Official Photo. An homage to the chain’s fries made by Minnesota’s lauded Tattersall Distilling, the vodka comes in curly and crinkle-cut flavor In the latest stunt from a fast food brand desperate for relevance, roast beef sandwich purveyor Arby’s debuted a french-fry-flavored vodka this week. Available in two different flavors inspired by the chain’s different types of french fries, curly and crinkle cut, the vodka is the kind of bizarre mashup that could ultimately end up with a cult f

article thumbnail

How city hotels are reinventing their business models to stay competitive

EHL Insights

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.

105
105
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

Who Benefits from the Restaurant Revitalization Fund?

Modern Restaurant Management

The Restaurant Revitalization Fund (RRF) was established by the American Rescue Plan (ARP) Act of 2021, which was signed into law by President Joe Biden on March 11, 2021, with the intention of helping small to mid-sized businesses in the food service industry, which was hard hit by the COVID-19 pandemic. The Small Business Administration (SBA hereafter) was charged to administer the $28.6 billion tax-free grant.

Budgeting 197

More Trending

article thumbnail

To Make the Best Thanksgiving Leftovers Sandwich, Do a Little Proactive Hoarding

EATER

Brent Hofacker/Shutterstock. With a tiny bit of planning, your Thanksgiving leftovers sandwich can be a work of art Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to acknowledge that history in our coverage of the holiday.

117
117
article thumbnail

How To Create The Ideal Intangible Restaurant Customer Experience

The Restaurant Times

There are many important things to consider when setting up a restaurant. The experience every customer enjoys needs to somehow be both effortless and memorable. However, this isn’t always easy when there are a million and one things to oversee each day. The quest for providing customers with a continuously incredible dining experience is one that every restaurant must pursue.

Article 59
article thumbnail

Implement Compelling Marketing Ideas to Drive Traffic and Boost Sales

Modern Restaurant Management

While the past two years have been a challenging time in the restaurant industry, there is a light at the end of the tunnel for restaurant owners. Falling Covid-19 numbers and the lifting of mask mandates in many cities is helping give restaurateurs hope for increased traffic this holiday season. However, restaurant operators are now encountering a new set of challenges.

Marketing 189
article thumbnail

Your Go-To Guide for Restaurant Inventory Management

7 Shifts

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.

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

Can ‘Great British Bake Off’ Be Saved From Itself?

EATER

Channel 4. A roundtable discussion on where our favorite comfort watch went wrong, our love of Lizzie Acker, and the problem of Matt Lucas For over a decade now, The Great British Bake Off (titled The Great British Baking Show in the U.S. for copyright reasons) has enchanted British and American audiences with its charming contestants and cozy appeal.

article thumbnail

The importance of the Service Profit Chain

EHL Insights

The Service Profit Chain establishes relationships between profitability, customer loyalty, and employee satisfaction, loyalty, and productivity. The basic principle of the Service Profit Chain theory is based on the fact that customer satisfaction starts with good staffing and treatment of ones own employees. Simply put, committed employees convey their satisfaction to the customer, and hence, the chain of service profit is set in motion.

59
article thumbnail

Key Considerations to Make When Buying an Ice Machine

Modern Restaurant Management

Ice machines form the backbone of several operations in a commercial foodservice establishment. Whether it’s a hotel or restaurant, ice machines help you save costs and ensure your customers are satisfied with your service. Ice is not only deployed at the bar or in the refreshments section but is also used in cooking operations. Needless to say, outfitting your establishment with a quality ice machine is integral to supporting your operational plans and endeavors.

article thumbnail

Restaurant Tip Outs Guide: Methods, Tip Splitting, Pooling, and More

7 Shifts

There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. At the end of the day, the goal is to make sure their employees are happy, paid fairly, and following the laws when it comes to tips. For that to happen, it's necessary to understand the rules of tipping out, choose a structure that works for your staff, and communicate that structure to employees clearly.

Server 78
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

Seriously, Why Is Everyone Drinking Collagen?

EATER

Shutterstock. Adding collagen powder to your drinks is the latest trend in self- (and skin!) improvement — but science doesn’t exactly back the claims Even though it’s the season for pumpkin spice lattes, the hottest internet coffee trend doesn’t actually make the drink taste any better. Instead, skincare obsessives are paying upward of $8 for lattes infused with collagen, a flavorless protein that purports to improve skin and slow down the aging process.

Blog 105
article thumbnail

Five Things Hoteliers Should Know About Designing F&B Outlets Post-Pandemic

Lodging Magazine F&B

Since the COVID-19 pandemic, hoteliers have had to make significant adaptations to their businesses, including rethinking food and beverage operations to keep guests healthy and safe. While many pandemic-era restrictions have eased, guests are continuing to exhibit some of the behaviors and preferences that were initially prompted by the pandemic. Steve Palmer, managing partner of The Indigo Road Hospitality Group, shares his recommendations for hoteliers looking to design successful food and be

article thumbnail

Why the Stop Loss Decision is Critical for Larger Self-Funded Employers

Modern Restaurant Management

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. There are stories nearly every day in the media about innovations in healthcare, breakthrough treatments, and in some cases cures for various illnesses.

Marketing 201
article thumbnail

Ingeniería de menú de decodificación para restaurantes

The Restaurant Times

Guillermo Herrera es el gerente de alimentos y bebidas en Colsubsidio, Colombia y miembro de la Asociación de Gerente de Alimentos y Bebidas. Viene con más de 25 años de experiencia en operaciones informales y de servicio completo en empresas nacionales y multinacionales. Guillermo ha trabajado como director de de alimentos y bebidas en compensación y como gerente de catering.

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

With Cookbook ‘Horror Caviar,’ A24 Brings Terror to the Kitchen

EATER

A24. More of a showpiece than for actual use, A24’s first cookbook has recipes dedicated to “Midsommar,” “The Witch,” “Suspiria,” and more In thousands of years of storytelling, food has either disguised dangers or, if appealing enough, led people to ignore their own safety for the chance of a taste. A bite of an apple or pomegranate expels two people from paradise; a Roman general invites his enemies to a banquet where he feeds them pies filled with the flesh of their sons; a brother and sister

Book 106
article thumbnail

The importance of the Service Profit Chain

EHL Insights

The Service Profit Chain establishes relationships between profitability, customer loyalty, and employee satisfaction, loyalty, and productivity. The basic principle of the Service Profit Chain theory is based on the fact that customer satisfaction starts with good staffing and treatment of ones own employees. Simply put, committed employees convey their satisfaction to the customer, and hence, the chain of service profit is set in motion.

52
article thumbnail

Plant-Based is Here to Stay: Is Your Business Ready?

Modern Restaurant Management

According to the Plant Based Foods Association, plant-based foods in the U.S. are a $7 billion market, growing nine times faster than total food sales. The driving force behind this growth? Customers! The Good Food Institute reports that 98 percent of people who purchase plant-based meat are also purchasing conventional meat. So, what does this mean for you and your business?

Events 189
article thumbnail

How Automation Can Solve the Restaurant Staff Shortage Problem

The Restaurant Times

Today, the biggest concern for restaurant owners is a nationwide restaurant staff shortage. In the restaurant and food industry, staffing issues continue to be a pain. The problem has intensified now that summer has ended and seasonal student employees have returned to school. COVID-19 cases have increased once again due to the emergence of the Delta variant, and more people–and workers–are testing positive for the virus.

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

A Green Bean Casserole Recipe Whose Secret Weapon Is Dashi Powder

EATER

Dina Ávila/Eater. Gabriel Rucker gives a Thanksgiving classic an umami-packed new twist Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to acknowledge that history in our coverage of the holiday. Despite being a professional chef, my ego is not too fragile to accept a little help from packaged foods.

Marketing 103
article thumbnail

Elude raises $3 million for budget-based travel booking app

PhocusWire

The seed round was led by ATX Venture Partners, bringing Los Angeles-based Elude's total funding to $5 million.

article thumbnail

Best Practices for Portable Heater Safety

Modern Restaurant Management

The demand for outdoor patio heaters has increased significantly since the onset of the pandemic—and this trend is expected to continue. Because propane is a leading fuel choice for outdoor heating products, the Propane Education & Research Council (PERC) created a portable heater safety fact sheet to educate consumers and keep them safe during the colder months.

Download 189
article thumbnail

Guillermo Herrera On The Significance of Menu Engineering and Cost control

The Restaurant Times

Guillermo Herrera is a food and beverage manager at Colsubsidio, Colombia, and a member of the Association of Food and Beverage Managers. He comes with more than 25 years of experience in informal and full-service operations in national and multinational corporations. Guillermo has worked as a food and beverage director in compensation and as a catering manager.

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