Modern Restaurant Management

AUGUST 14, 2020

After months of quarantine, consumers crave their favorite restaurant fare more than ever. We’re all a bit tired of cooking, and have grown bored with the limited menu of meals that we know how to prepare at home. The desire to eat out is greater than ever, and restaurants are reopening from coast to coast, with curbside pickup and delivery, new opportunistic outdoor dining areas, and other innovative approaches like drive-ins and carhop service.

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7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021.

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EATER

AUGUST 14, 2020

With nearly 60 percent of hospitality industry workers out of jobs in NYC, many have been forced to turn to a patchwork of food relief to survive [link].

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Restaurant Engine

AUGUST 10, 2020

“I was literally about to start the process of trying to set up my restaurant this year, and this all happened,” says Sarah Moody. Commiserating in a similar catch-22 is Yuka Ioroi, co-owner of San Francisco’s Cassava restaurant. “Although there’s no way we can make ends meet with takeouts, I would never be able to live with myself if my restaurant caused anybody to get sick, or god forbid death.” Ioroi continues , “We have no plans to do any table servi

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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

Modern Restaurant Management

AUGUST 11, 2020

With people staying home to avoid the spread of COVID-19, the popularity of virtual events has taken off. Virtual events allow people to feel connected and to enjoy themselves, despite the fact that they can’t do so in a restaurant, bar, or other venues. Although people may be restricted from dining in your physical restaurant space, there are many virtual events your restaurant can take part in order to connect with past and future guests.

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EATER

AUGUST 12, 2020

Photo: David Tonelson /Shutterstock. Plus, Dunkin’ is debuting pumpkin spice early, and more news to start your day The next tragique shortage plaguing the nation. First, pandemic-related shortages came for masks, hand sanitizer, and toilet paper. Next, flour and yeast. And now, apparently, Dr Pepper, which recently announced on Twitter that it’s working to fix shortages of “all flavors of Dr Pepper” nationwide.

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Restaurant Engine

AUGUST 14, 2020

Since our analysis one week ago, cosponsorship of the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (RESTAURANTS) Act of 2020 has increased by 14 lawmakers in the House of Representatives, up from last week’s 163 to today’s 177. An unprecedentedly large $120 billion stimulus package focused entirely on the food service industry, the bill will prioritize funds for small and independently operated restaurants.

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Modern Restaurant Management

AUGUST 12, 2020

With more than 23,000 closures since March, restaurants are one of the industries hardest hit by COVID-19, according to the Yelp Local Economic Impact Report. Not only were thousands of restaurants required to close for a period of time, but inventory prices have increased and the Centers for Disease Control and Prevention has recommended potentially expensive new sanitation processes and reduced capacities.

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The Restaurant Times

AUGUST 14, 2020

The hospitality industry has been one of the hardest-hit sectors by COVID-19. With governments imposing lockdown from mid-March in a desperate effort to contain the spread of the virus, many restaurant businesses are virtually bankrupt. The F&B industry stared at significant job losses amid a slump in the market due to the lockdown. While many restaurant operators pivoted their business models to focus on delivery during the dine-in prohibitions, pandemic-related changes continued to have lo

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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

EATER

AUGUST 11, 2020

Getty Images. Not all that long ago it seemed like if the pandemic weren’t exactly over by now, then at least the worst of it would be. But as the virus continues to rage in the South and in California , and as the threat of resurgence looms over areas where it has been beaten back, it is increasingly clear that not only will thousands more Americans likely die as a direct result of COVID-19 by the end of the year, but the mass misery of the economic devastation it has unleashed — suffering disp

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Restaurant Engine

AUGUST 12, 2020

Cloud kitchens, also known as ghost kitchens, are virtual restaurant brands that have distinct listings on food delivery apps, yet share a physical kitchen with other “restaurants.” For example, the in-app DoorDash listing for It’s Just Wings is actually a cloud kitchen menu. Chili’s cooks those wings. The parent company of both brands, Brinker International ( NYSE:EAT ), disclosed that It’s Just Wings already generates $3m in weekly sales since it launched in June.

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Marketing 105

Modern Restaurant Management

AUGUST 12, 2020

As the COVID-19 pandemic continues to significantly impact and disrupt businesses in all sectors, it has become clear that the restaurant industry has been one of the hardest hit by the crisis. Data from OpenTable projected that one in four restaurants won’t reopen after the pandemic. However, even as the restaurant industry faces daunting challenges triggered by COVID-19, the restaurant sector remains resilient and optimistic about the future.

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OpenTable

AUGUST 13, 2020

OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by OpenTable’s leadership team, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.

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Accounting 72

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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

EATER

AUGUST 11, 2020

Kondor83 /Shutterstock. Lemons, limes, and oranges are among the fruits recall after listeria monocytogenes was found on a piece of produce equipment at the Freshouse packing plant August has been a bad month for produce — among many, many other things. Earlier this month, grocery chains and major producers across the country recalled onions that may have been contaminated with salmonella.

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Restaurant Engine

AUGUST 12, 2020

Online ordering is perfect for upselling customers. Today’s restaurant customer wants what they want when they want it. It’s all about instant gratification. Craving pizza? They want to be able to order it the minute they think about it. Your customers believe that your restaurant should be available with an online ordering system when they want to use it.

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Modern Restaurant Management

AUGUST 13, 2020

The United States is facing new outbreaks of coronavirus as experts continue to warn of a potential second wave this fall. Meanwhile, the recovering hospitality industry – which wa s estimated to have lost $120 billion by the end of June – is bracing itself for potentially another round of mandated restaurant and bar closures. However, this round of closures doesn’t have to mirror the first wave.

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OpenTable

AUGUST 12, 2020

As restaurant operators navigate the coronavirus pandemic, they need to understand how diners are feeling and anticipate their changing behaviors. How confident do people feel about heading back to restaurants? What safety measures do they want restaurants to take? How have their dining and spending habits changed? . In July 2020, we asked over 3,300 diners on the OpenTable network across the U.S. and Canada to share feedback in our second COVID-19 Diner Survey, which follows the first questionn

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Download Reservations Book Marketing 59

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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

AUGUST 13, 2020

Teeny, tiny bibimbap | Etsy [Official]. You can’t eat it, but you can keep it forever and it won’t take up much space As an only child I found many ways to entertain myself, but none were as soothing as making home goods for my dollhouse, as I did with a headboard recycled from an old yogurt lid or an apron with a ric-rac trim that I stapled — rather than sewed — together for my Madeline doll to wear around her kitchen.

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Restaurant Engine

AUGUST 8, 2020

A $120 billion bill to support restaurants is advancing through Congress. As of today, the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (R.E.S.T.A.U.R.A.N.T.S.) Act of 2020 has attracted 188 congressional cosponsors. This week, Independent Restaurant Coalition and DoorDash collaborated to send over 90,000 emails to Congress.

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Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Virtual Barbecue Pit. Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence

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The Restaurant Manifesto

AUGUST 11, 2020

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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

AUGUST 11, 2020

Screenshots: @ abimhn , @ twin.nwin , and @ matthewinthekitchen (L-R). Prettier than it is tasty, the fluffy meringue-like bread is often dyed with food coloring and flavored with vanilla or strawberry to fit into the app’s popular #cottagecore aesthetic Well, things are happening on TikTok again. No, I’m not talking about the president’s executive order effectively banning the ByteDance-owned app from the U.S. starting September 20.

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Omland Hospitality

AUGUST 14, 2020

Introduction Besides the bed linen, towels are a great percentage of the supplies you need to run your hotel. And whether your guests are spending just a night or a long stay, you will want to make sure that they feel comfortable and getting the most of their stay. Among the various materials, sizes and prices we have put together a guide to make it easier for you when choosing the best option.

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Pricing 52

Modern Restaurant Management

AUGUST 10, 2020

Since COVID-19 invaded the United States earlier this year, the restaurant industry has not been the same. The days of full dining rooms and crowded bars are gone for now leaving many businesses struggling to pay employees and keep its doors open. However, restaurants are not alone in their struggles. Businesses across America are facing decreases in revenue.

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Hotel Management Network

AUGUST 11, 2020

The RCU has signed a partnership agreement with Accor, as part of which the latter will operate an expanded Ashar Resort under the Banyan Tree brand. The post Accor to operate Ashar Resort under Banyan Tree brand appeared first on Hotel Management Network.

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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