Modern Restaurant Management

MARCH 4, 2022

A lot of people would assume that fraud in the restaurant industry doesn’t extend beyond dine-and-dashers and bad cheques, but those with experience in the industry, especially at the level of popular franchises and chains, will tell you that fraud is more common than most people recognize. The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization.

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POS Systems Definition Book Presentation 236

EATER

FEBRUARY 28, 2022

NFT restaurants are dining clubs for the metaverse. But also sometimes IRL. Got it? Just weeks before Christmas, with the restaurant industry reeling again from the omicron variant, chef Tom Colicchio was tweeting about penetrating the metaverse. In a series of tweets, he announced CHFTY Pizzas , a new NFT (non-fungible token) venture with Top Chef alum Spike Mendelsohn.

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Events Definition Reservations Marketing 130

EHL Insights

FEBRUARY 28, 2022

In the current business context, most hospitality organizations are finding themselves wanting to strike the right balance of "building back better" without jeopardizing a speedy recovery and keeping sustainable business practices at the heart of it all.

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PhocusWire

MARCH 4, 2022

Sabre was the first of the main GDSs to issue a statement that it has axed its distribution with the Russian goverment majority-owned airline, with Amadeus following shortly after.

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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.

Guest Satisfaction

Modern Restaurant Management

MARCH 1, 2022

The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors.

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Back of House Training Front of House Scheduling 229

EHL Insights

MARCH 2, 2022

A jewel in the Swiss crown of fine dining, Chef Franck Giovannini heads the Hotel de Ville restaurant in Crissier, famed for its long standing 3 Michelin stars. Elegance, simplicity and respect for all produce and ingredients are the hallmarks of this world class establishment. Chef Giovannini is currently patron of EHL’s Culinary & Restaurant Management Certificate program (CREM) and shares patronage with Vitalie Taittinger of EHL’s MSc in Wine & Hospitality.

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Eat Restaurant Management

MARCH 2, 2022

As the restaurant industry becomes more and more competitive, it’s becoming increasingly difficult for restaurant owners to capture people’s attention and reach more customers.

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Marketing 52

Modern Restaurant Management

MARCH 2, 2022

When designer Monica Jeffers saw the aging, dated restaurant she was going to remodel, she thought, “A T-bar grid ceiling! How the heck am I going to deliver this beautiful, elegant restaurant with a T-bar ceiling?” Ironically, this thought sets her apart. All too often, designers pay little if any attention to the ceiling. Jeffers understood the design value of the expansive surface overhead.

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EATER

MARCH 2, 2022

Alex Staniloff/Eater NY. Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

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Pricing Front of House Back of House Book 98

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

PhocusWire

MARCH 2, 2022

Over the past several years, travel distribution players have scrambled to add short-term rental properties and content, all vying for their share of the growing rental market.

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Book Marketing 52

The Restaurant Times

MARCH 1, 2022

The new year is here, and so is the restaurant rush. Brimming with resolutions, your customers will now be back with renewed vigour to your establishments. The ongoing pandemic has changed existing business models, and it is imperative for restaurant owners in the US to adapt to them and streamline their restaurant operations. If you’re looking to run your restaurant operations in 2022 efficiently, we have created a comprehensive list of 5 tips to improve your restaurant operations. . 5 T

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POS Systems Training Customer Service Catering 52

Modern Restaurant Management

MARCH 3, 2022

“A penny saved is a penny earned.” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the food service industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. With operational costs sky high and profit margins razor thin (ranging on average from three to nine percent ), restaurant operators are continually looking to keep costs down without degrading quality or service.

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Maintenance Customer Service Pricing 208

EATER

MARCH 2, 2022

YesChef. All you need are fresh herbs, some olive oil, and a healthy blast of heat When chef Nancy Silverton needs a side dish for a dinner party, she turns to her oven: half heads of cabbage are baked in olive oil; grapes are carefully roasted until they’re on the brink of pruning; onions are cooked in a bath of oil, apple vinegar, sage, and bay leaves.

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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

PhocusWire

MARCH 4, 2022

Whatever the rationale behnd the decision, Sabre has made a calculated move that it will have to face head-on from the industry and its partners, or change in the coming days and weeks.

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The Restaurant Times

MARCH 1, 2022

Customers in restaurants and bars have veered and stretched for a year and a half to adapt to the altering reality of going out in a pandemic. Masks on, masks off, shutdowns, curfews, social isolation, and staff shortages may all come and go in tandem with coronavirus caseloads and the economy’s health. However, these weird times have created a lot of smaller, less well-publicized events — innovations, modifications, and idiosyncrasies — that have the potential to last.

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Accounting Article Training Pricing 52

Modern Restaurant Management

FEBRUARY 28, 2022

Since the late summer of 2021, many major U.S. cities have implemented requirements for patrons to show proof of COVID-19 vaccination in order to dine indoors at restaurants. At a time when over one-third of U.S adults remained unvaccinated, the launch of this unprecedented policy was met with concern by many in the restaurant industry. If visitation from these unvaccinated consumers were to be lost entirely, or even fully shifted to less profitable channels like delivery, many restaurant owners

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Marketing Events 199

EATER

MARCH 1, 2022

Blue Praia Bar/Facebook. Where to find black-eyed pea fritters, crab hot dogs, burnt coconut ice cream, and lots of tropical stews in the Bahian capital by the sea Salvador sits on Brazil’s South Atlantic coast, in the idyllic state of Bahia, home to some of northeastern Brazil’s most beautiful beaches. The vibrant city was founded in 1549 by the Portuguese as the first capital of colonial Brazil and remained that way for two centuries (before ceding the title first to Rio then Brasília), leavin

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Pricing Book 90

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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

Travel Pulse Hosting

MARCH 3, 2022

The company announces its series of in-person and virtual events for the year, to include the 2022 Avoya Travel Conference, 2022 Avoya Travel Land Forum and many more.

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Scheduling Events 52

PhocusWire

MARCH 1, 2022

New research found that while the number of people cruising increased 95% from 2020 to 2021, revenue from travel advisors and other intermediaries increased just 65%.

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Modern Restaurant Management

MARCH 3, 2022

Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. With food costs rising and labor shortages causing foodservice establishments to increase wages , profit margins are being squeezed tighter than ever. Thus, maintaining a loyal customer base is paramount. While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important

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Maintenance Front of House Communication Guest Satisfaction 193

EATER

FEBRUARY 28, 2022

Drink moonshine in the morning with this boozy butter pecan coffee creamer Because I, like many Americans, am reliant on a jolt of caffeine to make mornings possible, I’m always on the hunt for new and creative ways to jazz up a boring cup of joe. For all the talk about fruity flavors and nutty aromas, coffee is merely a vehicle to wake me up, not a delicious flavor experience.

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Book 90

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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.

Cost Reduction

Travel Pulse Technology

MARCH 1, 2022

Uber is expanding its focus with Uber Explore, helping travelers and residents alike find cool things to do, see and eat.

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PhocusWire

MARCH 2, 2022

The Hong Kong-based tours and activities OTA more than quadrupled its number of products and services during the pandemic from 100,000 in 2019 to 490,000 in 2021.

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Modern Restaurant Management

MARCH 2, 2022

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurant menu prices continue upward as the U.S. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.

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Pricing Magazine 191

EATER

MARCH 4, 2022

Dina Ávila/Eater. Layers of sweet-salty Gosomi crackers, sesame seeds, and toasted coconut add up to a miracle of flavor and texture By some miracle, we’ve once again made it through the dreary, seemingly endless stretch of January and February. For me, that’s reason enough to indulge in this creamy, whimsical (and supremely easy) icebox cake that I’ve been dreaming up for a while.

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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.