Sat.Sep 19, 2020 - Fri.Sep 25, 2020

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Maximize Takeout Profitability With These Six Steps

Modern Restaurant Management

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th

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Sohla El-Waylly, Formerly of the Bon Appétit Test Kitchen, Announces New YouTube Show

EATER

Binging With Babish. “Stump Sohla” will air Saturdays on the Binging with Babish YouTube channel Chef and YouTube star Sohla El-Waylly has announced a new show , Stump Sohla , on the Binging with Babish YouTube network. In the episodes, El-Waylly will be challenged to make meals in a particular styles, but will have extra challenges — decided by spinning a wheel — as roadblocks.

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Worried about How To Boost Employee Morale and Retain Restaurant Staff ? Try these 5 Strategies!

The Restaurant Times

Along with exceptional food and unique concept, the key to a successful restaurant is its staff. Happy employees promote a healthy environment and are often responsible for satisfied customers. With rising attrition caused by an abundance of opportunities, keeping up the employee morale, reducing turnover rate, and fostering teamwork have become more critical than ever before.

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2020 Restaurant Marketing Trends For Your Best Year Yet

Restaurant Engine

Stay on top of the latest trends to help your restaurant grow. You’ve got great food, wonderful ambiance, highly trained servers, and an excellent chef. But where are the diners? This is a common problem for both new and established restaurants, and it all comes down to marketing. In this article, let’s look at 2020 restaurant marketing trends for your best year yet, and so you don’t have to ask, “Where are my diners?”.

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Planning Your Restaurants Path to Profitability

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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Picking Up Curbside: How to Improve Your Restaurant’s Curbside Service and Why It’s Here to Stay

Modern Restaurant Management

How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk.

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POSist Mixer South India Chapter 1.0: Minimizing Overhead Costs For Better Control

The Restaurant Times

One of the speakers we had in the power talk discussion was Mr. Samrat Reddy, Founder & CEO of Drunken Monkey , a Hyderabad based smoothie chain operating in 16 cities with over 65 outlets. Mr. Reddy shared some expert strategies for reworking operational plans to stay afloat amid the pandemic and emphasized the importance of having long-term planning to drive growth. .

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Being a Paying Customer Isn’t Good Enough Anymore

The Restaurant Manifesto

Restaurants Need More From You Than Your Money. The post Being a Paying Customer Isn’t Good Enough Anymore appeared first on THE RESTAURANT MANIFESTO.

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Five Tips for the Best Customer Experience During COVID-19

Modern Restaurant Management

Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.

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As the 2020 Election Approaches, Houston Farmers Are Getting Political

EATER

In a year when the pandemic has brought greater urgency to the challenges faced by farmers, some are taking to social media to speak out on issues beyond the farm [link].

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Top 5 Ways to Optimize Your Loyalty Strategy

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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Posist Mixer South India Chapter 1.0: The Silver Lining In A Challenging Economy

The Restaurant Times

Mixer is POSist’s community-building initiative to connect with restaurateurs, thought-leaders, industry peers, and inspirational influencers, and support and celebrate the evolution of the restaurant industry. POSist Mixer first started in 2018 with offline events across Delhi, Mumbai, and Bengaluru. Traditionally, Mixer has been a one day, in-person conference that gathers professionals from the restaurant industry and includes inspiring keynote speakers, breakout sessions, and other eng

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This week in restaurant news: outdoor solutions, NY surcharge, Beard Foundation invests in BIPOC businesses

OpenTable

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Restaurants Reliant on Outdoor Dining Get Creative in Preparation for Winter Chill Ahead – Restaurant Hospitality. Many cities opened their streets and sidewalks to outdoor dining this spring, offering a boon for restaurants with shuttered dining rooms.

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Restaurants Need to Open the Digital Door Wide (Podcast)

Modern Restaurant Management

It's tech talk on this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia, speaks with Brad Duea , Chief Executive Officer of Restaurant Revolution Technologies , about the role technology will play in restaurant industry recovery. “When I say that the future has been accelerated by the pandemic, it is digital.

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Indiana Restaurants and Bars Get Green Light to Open at Full Capacity

EATER

Diners at a sports bar in downtown Bloomington on the first Saturday night after the stay-at-home orders were lifted in Indiana’s Monroe County. | Photo by Jeremy Hogan/SOPA Images/LightRocket via Getty Images. Gov. Eric Holcomb announced that the state is moving into Stage 5 of reopening this Saturday Starting on September 26, Indiana will move into its final Stage 5 of reopening — a phase that includes allowing restaurants and bars to serve at full capacity — Gov.

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Win More in 2024: Your Guide to Restaurant Marketing Success

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

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POSist Mixer 2020: Panel Discussion on ‘Restaurants Make A Way for Comeback’

The Restaurant Times

The second session at POSist Mixer 2020 was a panel discussion moderated by Mr. Ashist Tulsian, founder of POSist Technologies. The group of panelists included 3 esteemed guests that shared their thoughts on the current COVID-19 situation and how restaurants can be better prepared to make a comeback. . The first panelist was Ms. Ramya Ravi, Director of Nandhana Group.

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Send Off Summer With Inspiration From This Outdoor Social Event

BizBash

New York-based event designer David Stark soaked up the last moments of the season with an all-out summer-inspired theme for this private backyard birthday celebration.

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How Having A Long-Term Plan Can Help Restaurants Handle the Short-Term Crisis

Modern Restaurant Management

Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. As the general manager of Yelp for Restaurants , my job is to help restaurants succeed. In the first half of the year, that job suddenly got a whole lot harder. In a typical month, we used to help restaurants seat over four million diners.

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General Mills Begs Millennials to Pretty Please Eat Cereal Again by Bringing Back ‘80s Formulas

EATER

General Mills. Plus, Uncle Ben’s is now Ben’s Original, and more news to start your day The “retro recipes” aim to lure 80s kids back to cereal with nostalgia, and artificial colors. Cereal was one of the first things millennials murdered on their endless killing spree into adulthood. Either they were too enamored with avocado toast, too put off by the sugar, or too busy to eat breakfast at all.

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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

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.

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Posist Mixer South India Chapter 1.0: Financial Planning For Restaurants

The Restaurant Times

Mr. Deepak H., Founder & CEO of i2iResearch LLP, started the power talk session with a presentation on “ Financial Planning For Restaurants, ” where he discussed effective measures restaurants can take to minimize revenue loss and provided tips on proactive initiatives to drive incremental revenue. . Deepak has been a business advisor and brand consultant for the past 16 years.

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What Trends are Taking Over Restaurants?

Modern Restaurant Management

As part of the premier of Run the Pass , Modern Restaurant Management Executive Editor and host of The Main Course podcast Barbara Castiglia discussed restaurant trends and the pandemic's effect on the industry with with Tyler Kern. Take a look here.

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Hello Lender, Here’s My Plan to Survive COVID-19. Let’s Talk

Modern Restaurant Management

At the end of 2019, the restaurant industry was booming. Then came the pandemic: Industry sales plummeted, major restaurant chains faced bankruptcy and restaurateurs did everything in their power to stay afloat by shifting to curbside pickup, adopting delivery models or expanding outdoor eating. The hardest hit have been casual dining sit-down restaurants and national chains that complied with local COVID-19 mandates to limit or ban indoor dining.

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Cracker Barrel Adds Booze to Menus So You Can Get Drunk the Old Country Store Way

EATER

Photo: Jonathan Weiss /Shutterstock. Plus, Blue Bell is paying out millions for contaminated ice cream it sold in 2015, and other news to start the day Cracker Barrel is getting boozy for good. For the first time in its 51-year history, Cracker Barrel is finally adding alcohol to its menu, CNN reports. The restaurant chain began testing the addition of beer, wine, and mimosas at select locations earlier this year, and recently announced that those menu changes would be permanent and would expand

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Brick & Mortar Retail Relevance: How to Stay Ahead of the Curve

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

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Pierre Troisgros Dies at 92

EATER

Photo by Eric Préau/Sygma via Getty Images. The legendary French chef was an early founder of the nouvelle cuisine movement in France Pierre Troisgros, the chef credited with facilitating France’s influential nouvelle cuisine movement, has died. He was 92 years old. “An emblematic figure of the great French cuisine, Pierre Troigros was one of those chefs whose name has become an international reference in gastronomy,” Gwendal Poullennec, international director of the Michelin guides, said in a s

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Coca-Cola Continues to Flatten Topo Chico’s Sparkling Appeal With New Hard Seltzer

EATER

Photo: Coca-Cola. Plus, another look at the upcoming season of “The Great British Bake Off,” and more news to start your day Topo Chico Hard Seltzer is hitting U.S. shelves in the first half of 2021. Coca-Cola is gearing up to launch its first hard seltzer in the U.S., CNBC reports. Available in 2021, this will be in the form of a Topo Chico Hard Seltzer, thus boozing up the cult favorite sparkling mineral water in an attempt to chase consumer tastes for low-cal, low-carb, low-ABV drinks like Wh

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Trust Me, You Need a Pen Pal for Snacks

EATER

Vikramvisu /Shutterstock. It’s the best way to share a taste of something new This post originally appeared in the September 21, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. The first box was a surprise: An unexpected package arrived in the mail from my friend Courtney, untethered from any birthdays or holidays or attempts to revive the USPS.

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Here’s What You Missed From the 2020 James Beard Awards ‘Ceremony’

EATER

James Beard Foundation. Without any Restaurant and Chef Awards, a series of presentations hammered home the desire to keep restaurants “Open for Good” The 2020 James Beard Awards were effectively cancelled, in that there was no gala event and not even a whittling down of the Restaurant and Chef Awards finalists to a list of winners. (For a full rundown of a truly confusing year for the James Beard Foundation, consult this timeline.

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Diving into Diversity: Decoding the Foundations of Inclusion in Hospitality Talent Acquisition

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