Modern Restaurant Management
MARCH 29, 2020
As news about Covid-19 continues to spread, and businesses are uncertain about their future, one pizza joint in Lakewood, Ohio has turned to walkie-talkies to help their business survive these trying times. Angelo’s Pizza, who has all but closed their doors to customers, are using two-way radios to help keep their business open and still get food to their loyal customers.
7 Shifts
APRIL 3, 2020
COVID-19’s impact on restaurants around the world has been ramping up thanks to necessary social distancing measures—particularly in North America, where 4-5 meals are eaten away from home every week —and restaurateurs are feeling the squeeze on their bottom line. By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery.
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MBB Hospitality
MARCH 30, 2020
Food costing is one of the most stressful aspects of managing your restaurant’s profitability because it’s based on so many variables. Doing the proper research into certain aspects of the market and managing your inventory consistently can help you find the right food costing solutions to your restaurant’s profit margins. How do you do that? Here are 5 food costing solutions that are popular among restaurant managers as solutions to problems of profitability. 1.
BizBash
MARCH 31, 2020
Keep the creative juices flowing with a work-from-home lunch break that includes one of these movies boasting event inspiration.
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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.
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Modern Restaurant Management
APRIL 3, 2020
A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.” Who could imagine the same could be said of smelly, dirty, used-up restaurant grease? Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
MARCH 30, 2020
The restaurant industry has been hit hard by the COVID-19 pandemic and estimates a $225 billion loss over the next three months. Restaurants are scrambling to accommodate a new kind of market – the frenzied and fearful delivery customer. People are self-quarantining at home, on edge and ordering in. How are restaurants responding to this new type of customer?
Modern Restaurant Management
APRIL 1, 2020
As the novel coronavirus outbreak leads to state-mandated dining room closures, many food service franchisors are struggling to maintain business. Although we are not having guests eat in our dining rooms, Teriyaki Madness is utilizing technology to combat the fallout through an emphasis on pickup and delivery, innovative curbside service and social media promotions across its website and mobile app.
Modern Restaurant Management
MARCH 31, 2020
Restaurateurs have enough to worry about already. But kindly allow us to add one more item to your list: cybersecurity. You might also feel like cybersecurity is an area that only huge banks, tech firms, and IT professionals need to worry about. In some ways, you’d be correct: choosing the right partners for your business is very important when it comes to ensuring security.
Modern Restaurant Management
MARCH 30, 2020
On Friday, March 26, 2020, the president signed the CARES Act, the largest stimulus legislation in U.S. history, into law. The act provides some relief for restaurant owners in forgivable paycheck protection loans and tax relief. The measures in the act are designed to incentivize keeping workers employed and businesses continuing to invest in business infrastructure and improvements.
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
APRIL 3, 2020
The restaurant industry is facing unprecedented change and challenges in the face of COVID-19. Some forecasts predict industry losses of $225 billion and five-to-seven million jobs over the next three months. If you’re concerned about the viability of your business — or just taking care of your team — now is the time to seek relief.
Modern Restaurant Management
APRIL 2, 2020
At this point, the story is global – businesses in communities around our country and world have shuttered, many at the direction of local, state or national governments as we battle the COVID-19 pandemic. But grim as the picture may be today, millions of small business owners around the country need to grapple not just with the challenge of what to do while their operations are closed, but how to prepare for what lies on the other side of this crisis as the world emerges from quarantine a
Modern Restaurant Management
MARCH 30, 2020
Kiosks are coming to restaurants in virtually every community—and sooner than many of us predicted. Until very recently, our company believed that kiosks would go mainstream in two to five years. The coronavirus has sped up the pace of adoption dramatically, and with the pandemic spreading, we are getting more requests than ever to install them at all types of restaurants.
Modern Restaurant Management
APRIL 1, 2020
Last year, one of the first brands to go cashless, Sweetgreen, changed its policy to accept cash at all its locations. The quick-service restaurant (QSR) started accepting cash after Amazon confirmed it would take cash payments in all of its previously cashless Amazon Go stores. Although it’s true some restaurants might have done away with cash, some cities and states have banned cashless restaurants and stores because of discrimination against unbanked customers who rely on cash.
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
Modern Restaurant Management
APRIL 3, 2020
COVID-19 has thrown our way of living into treacherous and unchartered waters. With each passing day, the scare of this novel virus is causing our emotionally-charged government officials at every level to react with decisions that effectively strip our ability to work, shop, play and interact normally in order to slow or prevent the spread of this viral outbreak while causing economic mayhem.
Modern Restaurant Management
APRIL 1, 2020
As restaurant operators, you are a part of the community, providing an experience and opportunity for people to come together, celebrate events or both. Amid the COVID-19 pandemic, your role is all the more critical. Your community relies on you to provide a comforting, familiar experience, deliver food for those who may not have access, and feed the essential groups of people who are still working.
Modern Restaurant Management
MARCH 31, 2020
Restaurant and business owners should always be prepared in the event of loss or damage to normal business operations. For that reason, restaurant and business owners typically carry business income coverage, also referred to as business interruption coverage, which is insurance coverage intended to replace lost income in the event business is halted or interrupted for some reason, such as a natural disaster.
Modern Restaurant Management
APRIL 1, 2020
The current situation with the COVID-19 pandemic is presenting challenges to all aspects of businesses, including your marketing and promotional plans. What if your company is currently running a sweepstakes or other promotional contest or was planning to launch one in the coming weeks? This article will explore various options open to you and the steps you can take.
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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
Modern Restaurant Management
APRIL 3, 2020
Up until a few weeks ago, Americans were eating on average six meals a week in restaurants. Shelter-in-place and social distancing orders have largely ended that, and the only restaurant activity in many states is carryout or delivery. Companies like GrubHub, Uber Eats, and Postmates are adapting their business practices to ensure that contact is limited, and some are even waiving delivery fees during this time of crisis.
Modern Restaurant Management
MARCH 31, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic analysis due to the COVID-19 outbreak, food trends evolving due to Coronavirus and changing shopping behavior. COVID-19 Foot Traffic Analysis. Although the restaurant market is seeing a decline in foot traffic overall, the share of visits across categories is beginning to stabilize, according to the latest briefing from Sense360.
Modern Restaurant Management
MARCH 30, 2020
This edition of MRM News Bites features OpenTable, Restaurant Workers’ Community Foundation, PAR Technology, Tropical Smoothie Café, Bindi, The Shape of Pasta, Crook & Marker, Performance Food Group and Aptar Food + Beverage. Social Distance Shopping. OpenTable is launching a new technology solution, free of charge, to help businesses better control crowding in their stores while helping shoppers avoid long wait times.
Modern Restaurant Management
APRIL 2, 2020
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees finan
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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.
Modern Restaurant Management
APRIL 2, 2020
“Cash or card?” With the rise of mobile payment and cashless options, this infamous question may soon be a thing of the past in the foodservice industry and beyond. Although the average American still carries cash in their wallet and uses it for nearly one-third of transactions, cashless restaurants are on the rise. Some view the cashless trend as discriminatory against patrons who can’t afford the costs associated with having credit cards, bank accounts or smartphones.
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