Modern Restaurant Management
APRIL 9, 2021
In businesses with high turnover – think, food or retail – managers spend a good portion of their time on hiring. The more efficiently and effectively they can hire, the less money and time they’ll spend, and the lower their turnover will be. Here are the five key metrics I encourage employers to track to make sure their hiring processes are as efficient and effective as possible.
7 Shifts
APRIL 7, 2021
As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. Not only have they had to change their interiors, but more importantly, how every employee plays a larger role in certain demands. After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly.
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EATER
APRIL 8, 2021
Getty Images. Because drinking what you like shouldn’t be hard On any given night in the pre-pandemic days, there was a four-top at a restaurant with a small-share-plates-so-order-several-items-and-I’ll-course-it-out-for-you type of menu, and, inevitably, someone in the group would want the sommelier to recommend a wine to pair. Many times that sommelier was (or is) me, and often in that moment, I’ve hesitated.
The Restaurant Times
APRIL 7, 2021
Today’s consumers are changing, and they want their products delivered to them faster and more efficiently. Even prior to last year’s COVID-19 flux of delivery orders, individuals were increasingly replacing carryout orders with deliveries, 21% are making this switch to home drop-offs according to a survey done by Restaurant Business. However, as more people started using delivery services, there was also an uptick in restaurants turning to third-party vendors, even though it hurt their profits.
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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 8, 2021
The journey from franchisee to franchisor is the focus of this episode of The Main Course as host Barbara Castiglia speaks with brothers Neal and Nimesh Dahya, who purchased Fosters Freeze in 2015. The iconic soft-serve brand dates back to the 1940s and the brothers listened to franchisees to understand their concerns while updating the brand. Now, they focus on growing it. “We knew from what we learned; we could acquire the brand and take it to the next level.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
APRIL 8, 2021
For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. The downtown Dallas restaurant was consistently listed as one of the best in the city, but suddenly, fears about an emerging pandemic were keeping folks home.
The Restaurant Times
APRIL 8, 2021
The kitchen is arguably one of the most important parts of a restaurant. This is the main area where each menu item is prepared before being taken out to customers. Anyone that has spent enough time in a restaurant kitchen knows how busy these places can be. However, busy doesn’t necessarily mean efficient. Let’s look at various ways to run your restaurant kitchen more efficiently.
Modern Restaurant Management
APRIL 7, 2021
By 2030, the International Energy Agency projects there will be 130 million EVs on American roads. What does this have to do with restaurants? All those cars will require millions of plugs and there are approximately just 100,000 in current use meaning an opportunity for restaurant owners interested in hosting charging stations. Modern Restaurant Management (MRM) magazine interviewed Arcady Sosinov, Co-Founder and CEO of FreeWire, an electric vehicle charging and power startup that offers an ult
OpenTable
APRIL 8, 2021
Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice bars are a dime a… The post The hidden costs of the juice and smoothie business — and how to manage them appeared first on Open for Business.
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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EATER
APRIL 8, 2021
Bread tubes available on Amazon. I picked up some bread molds at a flea market and my life — and sandwiches — haven’t been the same since A few months ago, I was walking around an open-air flea market in Lambertville, New Jersey, looking for the perfect tchotchke, when I spotted two crimped silver rocketship-looking things standing upright on a table.
Modern Restaurant Management
APRIL 5, 2021
After an especially difficult year, small businesses like restaurants are scrambling to recover. With a changing landscape, it is more vital than ever to help your potential customers see great value in your business. As business owners learn to adapt, here are four of the most critical marketing mistakes to avoid. Forgetting About Mobile Users. Many business owners spend a lot of time perfecting their desktop site, but consumers are now using their phones for everything, from finding brands on
Modern Restaurant Management
APRIL 6, 2021
COVID-19 global pandemic changed nearly everything. As vaccines become widely available, businesses are itching to re-open fully in an effort to return to pre-COVID numbers. For the quick-serve (QSR) and Fast Casual industry, a re-examining of all operational processes is taking place at a rapid, yet reactive rate. Atop the list of concerns is the brick-and-mortar buildouts, and many operators and franchise concepts are realizing the un-needed burden and limited ROI with lots of square footage.
Modern Restaurant Management
APRIL 7, 2021
Creating an effective Return to Work (RTW) program offers benefits to both the employer and the injured worker in the food service industry. Find out how employers can implement RTW at their restaurants to ensure a successful recovery for the employee. The Benefits of a Return to Work Program. A Return to Work Program can be a win-win situation for employees and employers alike.
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 8, 2021
After a viral tweet about shrimp tails unearthed inside a box of Cinnamon Toast Crunch took the Internet by storm, Shuckin' Shack CEO Jonathan Weathington knew that the brand had to capitalize on this media sensation and launched a version of its own: Cinnamon Toast Crunch Shrimp. “There are few things as terrifyingly unwelcome as finding unexpected items in our food,” said Weathington. “It can be a make-or-break moment for restaurants, especially.
Modern Restaurant Management
APRIL 8, 2021
On this episode of The Main Course , host Barbara Castiglia learns how the gift card experience is being modernized and personalized using augmented reality (AR). Guests Jack Serfass, CEO, Uptown Network, and Patrick Johnson, CEO, Rock Paper Reality explained its applicability to restaurants. “Essentially, it’s a fusion of the digital and physical world,” said Johnson. “It’s an overlay of virtual information on the physical environment.
EATER
APRIL 5, 2021
The wine scene in Philadelphia is bursting with lesser-known and intriguing grape varieties, styles, and regions of origin — and the choices are only getting better [link].
EATER
APRIL 9, 2021
Photo-collage by Eater. Photos via Dolly Parton and Jeni’s Ice Cream. The artisan ice cream brand wasn’t able to keep up with fans’ demand for the singer/songwriter’s limited Strawberry Pretzel Pie flavor A new ice cream flavor made by Dolly Parton and artisan ice cream company Jeni’s is in such high demand, customers trying to get their hands on the limited-run pints crashed the Jeni’s website on the release date yesterday.
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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
EATER
APRIL 5, 2021
The 71Above team is opening a mezze restaurant across the 69th floor of the US Bank Tower building [link].
EATER
APRIL 6, 2021
Photo of the author by Melissa Heale. From poisonous plum pits to pungent durian, Kate Lebo explores the complex beauty of fruit in ‘The Book of Difficult Fruit’ In The Book of Difficult Fruit , author Kate Lebo regularly references the Doctrine of Signatures, ancient theory found in multiple cultures that one can glean the medicinal properties of plants by the part of the body they resemble.
EATER
APRIL 6, 2021
The mangal is essential for cooking skewers across Eurasia, but the simple, portable, dependable grill deserves more love Before the days of frantic airport security, my grandfather flew from Russia across the Atlantic with a bulky makeshift plywood container. It was bound with bundles of rope, its sides encased in duct tape. I remember, as a kid, wondering with wide-eyed bewilderment at the mysterious package.
EATER
APRIL 8, 2021
Photo by Ben Hasty/MediaNews Group/Reading Eagle via Getty Images. Things are especially harrowing in states without mask mandates or capacity limits on indoor dining Over the past couple weeks, COVID-19 vaccine eligibility has opened up across the country, with more than half the states expanding to include all adults ages 16 and up. This has led to a flood of eligible people vying for vaccination appointments and, in some cases, demand outpacing supply.
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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.
EATER
APRIL 6, 2021
Getty Images. As vaccine eligibility expands, Newsom believes the state could do away with the current tiered reopening system by June 15 [link].
EATER
APRIL 5, 2021
Dina Avila. And don’t forget to pair it with a wine that hails from a sunny, coastal place Bufalina is one restaurant that’s consistently easy for Eater Austin editor Nadia Chadhury to recommend. Since its opening, it has been cherished for its Neapolitan pizzas. But while the pies get much of the spotlight, the restaurant’s wine list from local wine pro Rania Zayyat has garnered just as much of a following.
EATER
APRIL 7, 2021
At Albi, sommeliers sell bottles from Eastern Mediterranean countries that are underrepresented on the U.S. market [link].
EATER
APRIL 8, 2021
During the second Ramadan to happen amid COVID-19, halal restaurants are doubling down on feeding their communities [link].
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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.
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