Modern Restaurant Management
OCTOBER 5, 2021
Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.
EATER
OCTOBER 5, 2021
Chef René Redzepi of Noma at the 50 Best Restaurants awards | Photo by JONAS ROOSENS/BELGA MAG/AFP via Getty Images. Noma takes the number one spot René Redzepi’s three Michelin-starred Noma has again ascended to the top of the World’s 50 Best Restaurants list , a publication that attracts perennial criticisms for favoring expensive, male-run, Eurocentric tasting menu venues, and which has sent the expensive, tasting-menu only Noma in Copenhagen to the top of the on list four previous occasions.
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7 Shifts
OCTOBER 8, 2021
The restaurant industry is unpredictable. There are dozens of costs associated with running a restaurant, and many of them remain out of your direct control: rent, utilities, insurance—etc. But the bulk of a restaurant's costs can be controlled. Those are your food costs and your labor costs , and together they make up your prime costs. Table of Contents.
The Restaurant Times
OCTOBER 5, 2021
The restaurant business is a fast-growing industry that is getting more competitive every passing day. To be successful, you have to be on top of your game by leveraging the available resources. It is important to note that all proper functioning restaurants may not be successful. But local restaurateurs are often oblivious to the power of the internet and still prefer traditional practices.
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
OCTOBER 5, 2021
As they say, breakfast is the most important meal of the day. But if we are being honest, many of us didn’t try to get up at 5 a.m. and climb Mount Everest. The pandemic shifted quite a bit of our morning routines, fueled in part by the lack of commute. This enabled many of us to (attempt) to sleep in and have a more relaxed breakfast. Now that some restrictions have been lifted, why not continue our habit of a better breakfast?
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EHL Insights
OCTOBER 4, 2021
There is the paid search, the SEOs and everything else you pay commission for. This is the landscape at the moment. So, you have as a hotel, you have a Greek salad, which is very tasty, but if you mix it, it doesn't look very constructive. No direct business - Only middlemen”. D.A. President Swiss Hotel Association & Ambassador of Swiss blockchain start-ups.
The Restaurant Times
OCTOBER 8, 2021
El servicio de entrega a domicilio es la última tendencia por haber cambiado las dinámicas de la industria de comida y bebida. Según un estudio , el mercado de entrega a domicilio llegará a €2,829 millones para 2025. La llegada de las aplicaciones de terceros ha aumentado los servicios de entrega de comida en las ciudades de México. Las plataformas de entregas impulsadas por tecnología también han alimentado la demanda de cocinas virtuales, también conocidas como dark kitchens, restaurantes virt
Modern Restaurant Management
OCTOBER 4, 2021
Whether you’re handling marketing for a chain restaurant, or just trying to heighten the visibility of your own local mom and pop diner, here are seven pro tips for restaurant marketing that will give your eating establishment a much-needed boost. Accurate Brand Personality Representation. Branding is everything, and that’s true across the board.
EATER
OCTOBER 6, 2021
Louiie Victa/Eater. Baker Bryan Ford’s version of the reina pepiada is both an homage to a classic and an ideal party food It may not be the national dish of Venezuela (that honor is reserved for pabellón criollo), but it would be impossible to picture a Venezuelan food spread without at least one arepa in sight. (It would also be wrong not to acknowledge that the same thing can be said for a Colombian food spread.
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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Lodging Magazine F&B
OCTOBER 5, 2021
Moxy Portland Downtown and Graves Hospitality announced their search for local chefs to launch their Food Cart Alley. In a neighborhood long known for its food trucks, Food Cart Alley is designed to permanently incorporate local purveyors into the hotel, allowing guests to have access to a variety of culinary options while simultaneously opening up to Alder for a street connection.
The Restaurant Times
OCTOBER 8, 2021
Shivashish Pandey comes with over 20 years of professional experience; he most recently served as the Director & CEO at Fast Food Indonesia, which owns and operates KFC Indonesia. Shivashish is currently pursuing the coveted ‘Advanced Management Program’ at Harvard Business School. He has previously served as Director in Korpindo Konsultansi, Jakarta, and as the head of finance at Perkasa Engineering Group.
Modern Restaurant Management
OCTOBER 7, 2021
Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Fast forward a year later and the economy is recovering, albeit at a slow pace. However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of
EATER
OCTOBER 5, 2021
Helen Rosner. Where to find bistro comforts, gilded French classics, and internationally inspired innovations in the always delicious French capital Jolted by two lockdowns during 2020, Paris restaurants are thriving again. In August 2021, the city began requiring patrons to show proof of vaccination before entering restaurants, which boosted public confidence about indoor dining; it also helps that 80 percent of the French have now been vaccinated.
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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
Lodging Magazine F&B
OCTOBER 4, 2021
BETHESDA, Maryland—With travelers back on the road, Marriott Bonvoy unveils a new breakfast program across four brands within its portfolio: Residence Inn by Marriott, SpringHill Suites by Marriott, Fairfield by Marriott, and TownePlace Suites by Marriott. Beginning in October at a limited number of hotels, the breakfast will feature a morning menu that caters to consumers’ tastes for customizable breakfast items, from hot sandwiches with a range of toppings to build-their-own bowls with their f
The Restaurant Times
OCTOBER 6, 2021
La demanda de la entrega en línea de comida ha ganado popularidad inmensa en los últimos años. Según los informes , el tamaño del mercado mundial fue valorado en 51.96 mil millones de dólares en 2020 y es esperado expandir a una tasa de crecimiento anual compuesta de 12.4% desde 2021 hasta 2028. El aumento de la demanda de las entregas de comida, gastos generales altos, y los márgenes decrecientes junto con la competencia en el espacio de restaurantes ha llevado a los dueños de restaurantes a c
Modern Restaurant Management
OCTOBER 8, 2021
For the hospitality industry, the last 18 months have been very challenging. Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. Many small business owners added online storefronts and delivery services to help sustain their business admidst vanishing in-store customers, but they now face a new economic threat – friendly fraud.
EATER
OCTOBER 8, 2021
Leah Nash/Eater. Inspired by the Korean treat hodu-gwaja, these snack cakes can be baked in a trusty, run-of-the-mill muffin pan Fall is, hands-down, my favorite time of year. When I feel the first inklings of a chill in the air, I gladly replace iced Americanos with steaming oat milk cappuccinos, exchange tossed salads for hearty roasted vegetables, and dig into my box of warming spices.
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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.
EHL Insights
OCTOBER 4, 2021
There is the paid search, the SEOs and everything else you pay commission for. This is the landscape at the moment. So, you have as a hotel, you have a Greek salad, which is very tasty, but if you mix it, it doesn't look very constructive. No direct business - Only middlemen”. D.A. President Swiss Hotel Association & Ambassador of Swiss blockchain start-ups.
The Restaurant Times
OCTOBER 7, 2021
Ser un orgulloso propietario de un restaurante, especialmente el de un restaurante con bar, o un bar-restaurante, parece un trabajo glamoroso. Abrir tu propio restaurante es de hecho un negocio gratificante económicamente con altos rendimientos y también se considera más fácil y fascinante que la mayoría de los trabajos. Sin embargo, por glorioso que parezca, también es uno de los negocios más tediosos que existen, con altos riesgos.
Modern Restaurant Management
OCTOBER 6, 2021
Controlling the variables in the restaurant industry can feel like a game of whack-a-mole if you don’t have the right tools at your fingertips. Especially in a time where the industry is in flux because of the pandemic, juggling things like food costs, keeping shifts full and food safety can feel more difficult than ever. Fortunately, controlling the variables that can pose a risk to your business are within your grasp.
EATER
OCTOBER 8, 2021
Ah yes, a colorful bowl of vrimp and chips. | Nestlé. How many vrimps do you have to eat // before you make your skin turn pink? // eat too much and you’ll get sick // vrimps are pretty rich Tuna might be the chicken of the sea, but it’s safe to say vrimp is the vicken of the — S**t, sorry, I blacked out for a minute there. Let me try again. You’ve obviously heard of shrimp, that small decapod crustacean that tastes uncannily like, you know, shrimp.
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
Modern Restaurant Management
OCTOBER 4, 2021
The edition of MRM Research Roundup features what feeds us, drive-thru drama, a Tik Tok survey on restaurants and the best cities for beer. The State of What Feeds Us. Bluedot released the fifth installment of the State of What Feeds Us report which has kept tabs on consumer behavior and restaurant habits since the beginning of the health crisis. The findings have offered insight into consumer expectations to support restaurant brands as they work to navigate ongoing operating, social, and econo
Modern Restaurant Management
OCTOBER 6, 2021
According to the Centers for Disease Control and Prevention (CDC), since 2010, the flu has resulted in between 140,000 and 810,000 hospitalizations each year. To help prevent outbreaks and protect building occupants, GSF USA offers tips to consider for the 2021-2022 flu season. “As the pandemic continues, there has been increased worry about the upcoming flu season,” said Troy Bargmann, president, GSF USA. “Fortunately, there are simple steps that facilities can take in prepara
EATER
OCTOBER 5, 2021
Steak Diane embracing the Chez Diane aesthetic. | Hunter Abrams/Chez Diane. Steak Diane is the cheeky housewife who wants to show you a good time Back in 2017, Todd Heim stumbled upon a Julia Child cookbook that changed the path of his career. Inside, he found a recipe for steak Diane, the saucy, panfried beefsteak that was said to have been first popularized in the 1930s.
EATER
OCTOBER 6, 2021
5-Hour Energy. The energy drink market has once again become competitive, with new beverages from Mountain Dew, Dr. Pepper, and Dwayne “the Rock” Johnson The first time I had a 5-Hour Energy shot, I thought I was having a heart attack. The second time, I had go to home after one drink at a bar because somehow the combination with alcohol made me feel like I’d taken a dozen tequila shots.
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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