Modern Restaurant Management
FEBRUARY 9, 2021
As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind. Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
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EATER
FEBRUARY 11, 2021
Photo by Roy Rochlin/Getty Images. Guy Fieri partners with Robert Earl, king of themed restaurants, on Flavortown ghost restaurants throughout the country Guy Fieri is the latest chef banking on ghost kitchens to expand his brand in the middle of the pandemic. Fieri, perhaps best known as the host of cross-country eating bonanza Diners, Drive-Ins and Dives , has launched Guy Fieri’s Flavortown Kitchen in 23 states and Washington, D.C., a delivery-only restaurant operating out of existing restaur
The Restaurant Manifesto
FEBRUARY 12, 2021
What happens when a career path in hospitality reaches a dead end? The post Breaking Up With The Restaurant Industry Is Hard To Do appeared first on The Restaurant Manifesto.
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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Modern Restaurant Management
FEBRUARY 9, 2021
The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home. Valentine’s Day is often a busy time for restaurants, but many are now dealing with various challenges amid the pandemic, like no indoor dining or limited capacity as well as more customers opting for carry out.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 10, 2021
Hunter Abrams /courtesy Bill Clark. The former MeMe’s Diner chef and co-owner explores whimsical recipes in his newsletter that makes cooking fun again If you were frantically searching through mentions and scrolling past videos of people making “pizza babka” a couple of weekends ago, you weren’t alone. It seems like everyone has suddenly been brushing garlic butter over golden-brown loaves stuffed with cheese and pepperoni: It’s a perfect viral dish, really, an effortless fusion of two comfort
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
Modern Restaurant Management
FEBRUARY 8, 2021
Facebook and Instagram are powerful advertising tools for any restaurant wanting to reach people in their community or tourists traveling through their area, whether to increase indoor dining numbers or, in today's climate, driving more pickup and curbside orders. With many options available to restaurateurs to advertise the social posts one option which is often overlooked or is simply unknown is what we call dayparting, the ability to schedule a post or ad to run on set days and within set
The Restaurant Times
FEBRUARY 10, 2021
Dubai is considered to be one of the best cities to start a food venture in. Being home to over two hundred nationalities , Dubai widens the scope for restaurant owners who can cater to different audiences and cuisines. However, even in such a place, the restaurant location plays a vital role. A suitable location increases the success rate of a restaurant by attracting enough initial customer interest to being convenient to visit.
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
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EATER
FEBRUARY 8, 2021
Salad vending machine company Chowbotics is now part of DoorDash. DoorDash has acquired salad-making robot startup Chowbotics, the companies announced Monday. Financial terms of the deal weren’t disclosed, but the Chowbotics team have all become DoorDash employees, and the company will operate independently within DoorDash. “We have long admired the work that Chowbotics has done to increase access to fresh meals, with its groundbreaking robotics product and vision,” DoorDash co-founder Stanley T
Modern Restaurant Management
FEBRUARY 11, 2021
Mobile orders were expected to drive $38 billion in restaurant revenue in 2020. And more than 50 percent of consumers with restaurant apps use them at least once a week. What’s more, digital consultancy Mobiquity in June 2020 reported a 36 percent year-over-year increase in the number of restaurant mobile app reviewers who said it was their first time using such an app.
Modern Restaurant Management
FEBRUARY 9, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses why restaurants need to think about their beverage lineup with Luke Emery, CEO of Tractor Beverage Co. Launched in 2018 by organic farmers, the company offers artificial-free, certified organic, and non-GMO sodas and drinks and is currently partnering with Chipotle, Pokeworks and Umami Burger, among others.
Modern Restaurant Management
FEBRUARY 10, 2021
Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel. Heeding this demand, more than a quarter of US restaurants now offer gluten-free dishes, but many establishments aren’t promoting these offerings as effectively as they could.
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Modern Restaurant Management
FEBRUARY 12, 2021
Valentine’s Day, normally a busy time for restaurants, will no doubt look a bit different this year. A number of restaurants have brought their creative “love” juices to the table with unique promotions and they could benefit, because, according to SlickText’s “2021 Share the Love Survey,” 34 percent of respondents said their biggest Valentine’s Day spend will be at restaurants.???.
EATER
FEBRUARY 11, 2021
And diners can (predictably) order jalapeño poppers wrapped in bacon, and burgers topped with mac and cheese [link].
EATER
FEBRUARY 10, 2021
Popeyes. If you hate it, the restaurant will give you a chicken sandwich instead — assuming you paid the 15 cents for sandwich insurance Aside from some real devotees to McDonald’s Filet-O-Fish (like Greg Kelly and devout Catholics ), fast food fish has never quite inspired the national fervor of a burger or a chicken sandwich, probably because most of the country is landlocked, so eating ocean-caught cod warmed under a heat lamp just doesn’t feel right.
EATER
FEBRUARY 9, 2021
With days left to the reopening, the hospitality industry still remains deeply divided on whether it’s safe to restart indoor dining this week [link].
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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.
EATER
FEBRUARY 10, 2021
PepsiCo, Inc. The newly designed products will begin appearing in grocery stores this summer Aunt Jemima finally has a new name, after announcing last June that it would be retiring the logo and 130-year-old name that had roots in minstrelsy and racist stereotypes. The Quaker Oats-owned brand will now be known as Pearl Milling Company, with duly repackaged pancake mixes and syrups hitting store shelves in June 2021, according to a press release.
EATER
FEBRUARY 9, 2021
Michelle Obama’s new show stars herself and anthropomorphic creatures Waffles and Mochi. | Photo: Adam Rose/Netflix. The 10-episode series stars the former first lady as a friendly supermarket owner who embarks on food-inspired adventures with a couple of puppet friends Michelle Obama’s long-awaited kids food show has a new title and a release date: Waffles + Mochi will debut on Netflix on March 16, the former first lady announced on social media this morning.
EATER
FEBRUARY 8, 2021
Doordash’s CEO is a newly minted billionaire. Its drivers can’t afford child care. [link].
EATER
FEBRUARY 8, 2021
Kevin Chen Images /Shutterstock. Once lauded as heroes of the pandemic, grocery store employees now struggle for better pay and vaccine priority It feels like both just yesterday and forever ago that grocery stores were facing pressure to give their employees extra hazard pay for working through the chaotic checkout lines and heightened fear of the early pandemic days, when everyone who could stayed at home and outsourced their risk to minimum-wage laborers.
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
EATER
FEBRUARY 10, 2021
Gregory prepares her smoked trout recipe. | Adam Gibson/Courtesy Hardie Grant Books. A recipe for brown sugar-cured hot smoked trout from new cookbook “How Wild Things Are” by Analiese Gregory It’s not a stretch to say that many of us would like to be somewhere else right now. I felt this acutely as I flipped through Analiese Gregory’s new cookbook How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World.
EATER
FEBRUARY 9, 2021
Shutterstock. Two of the largest fast food chains are launching loyalty rewards programs with the hopes of courting more digital orders Two of the country’s biggest fast food chains, McDonald’s and Burger King, have announced new loyalty rewards programs as a way to encourage repeat customers, and to capitalize on the growing number of digital orders in the pandemic.
EATER
FEBRUARY 10, 2021
These harvesters take us through the taxing process of collecting salt from Senegal’s “Pink Lake” At Senegal’s Lake Retba, also known as Lac Rose or “Pink Lake,” harvesters wade into one of the world’s saltiest lakes — even saltier than the Dead Sea — to collect 60,000 metric tons of salt per year. Salt is much more abundant in this lake versus the seas, according to Lake Retba expert Ndongo Guéye.
EATER
FEBRUARY 12, 2021
The state is considering making to-go cocktails permanent allowance for restaurants, but bars without food won’t be able to participate [link].
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
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