Modern Restaurant Management

JUNE 18, 2020

As we begin to assess the realities of the Post-COVID19 (CV) world, businesses everywhere are facing an unprecedented challenge: how to survive and maybe even thrive amid this extraordinary "new normal." Restaurants and the entire hospitality industry are at the forefront of this challenge. Even as lockdown restrictions are eased, it's likely to be a long time before the dining experience returns to anything resembling the previous norm.

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EATER

JUNE 17, 2020

Shutterstock. Recipes should be more like templates than immovable scripture — so why don’t we treat them that way? Lately, it’s felt a bit like I am pouring my anxiety into every pan I own. From long-simmering bolognese or experiments like chickpea-flour pancakes to the familiarity of chili omelets or Punjabi cuisine, I have been cooking up a veritable storm these past few weeks.

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Restaurant Engine

JUNE 15, 2020

Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.

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Eat Restaurant Management

JUNE 15, 2020

Restaurant marketing has become much more complicated in the past few years. Those in charge promotions and generating new business at restaurants face both tough and interesting challenges. People looking to fill their stomachs now have a dizzying array of possible options, and restaurants must compete for customer attention beyond location.

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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

Modern Restaurant Management

JUNE 17, 2020

As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! In what already was a difficult business in which to succeed, restaurateurs will have to navigate the unchartered waters of surviving during a pandemic and its aftermath, as we slowly return to business.

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Restaurant Engine

JUNE 17, 2020

As New Jersey and New York reopen outdoor dining at restaurants and progress to “Phase 2” reopenings, hospitalizations are soaring in Arizona, Texas, Florida, and Tennessee. Global daily new cases are nearing another all-time high, with new outbreaks shutting down major cities like Beijing again this week. . Just yesterday, deaths from COVID-19 increased 1.9% in Florida, likely caused by Memorial Day celebrations and beach reopenings during the past three weeks.

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OpenTable

JUNE 19, 2020

OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by our COO Andrea Johnston, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.

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Modern Restaurant Management

JUNE 15, 2020

The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S. restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). While some states are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans.

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EATER

JUNE 16, 2020

Shake Shack employees were accused of intentionally poisoning NYPD officers’ milkshakes. | Photo: PL Gould /Shutterstock. The Police Benevolent Association and the Detectives’ Endowment Association both made statements claiming that officers were intentionally fed bleach at a Manhattan Shake Shack location The New York City Police Department has debunked claims made by its own police unions accusing employees at a Shake Shack in Manhattan of deliberately poisoning officers via contaminated milks

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Accounting 139

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

Restaurant Engine

JUNE 18, 2020

As the coronavirus pandemic swells into a second wave , government officials across the nation are reiterating the need for safety precautions. Los Angeles health inspectors said that over half of the 2,000 restaurants they visited this week were not complying with COVID-19 safety rules. Fed up with noncompliance, officials are escalating their warnings into financial penalties. “We’re seeing some people getting a little too comfortable about not wearing masks,” said Miami̵

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Events 76

The Restaurant Times

JUNE 17, 2020

The Covid-19 virus has severely affected the restaurant industry globally. Dine-in facilities have been shut down, and customers are taking all possible precautions to prevent the transmission of this deadly virus. Malls and restaurants in Dubai are partially reopening, but food outlets have been advised to operate with reduced occupancy of only 30 percent.

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Sanitation 59

Modern Restaurant Management

JUNE 19, 2020

No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery. Leaders across all business sectors are accomplishing changes in days or weeks that normally would have taken months or years.

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EATER

JUNE 18, 2020

Shutterstock. Cruise companies have been fighting contagious viruses for years, which loyal cruisers say makes eating aboard as appetizing as ever In those early days of the novel coronavirus, as we all watched its terrifying spread from its point of origin, cruise ships dominated the headlines. Reports of big numbers of cases on board were bandied first as a precautionary tale, then simply a precursory one.

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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

Restaurant Engine

JUNE 16, 2020

The U.S restaurant industry has lost $120 billion of revenues from March to May this year due to the coronavirus, according to a definitive National Restaurant Association survey of 3,800 restaurant operators. Founded a century ago , the National Restaurant Association’s flagship survey is widely considered second only to government statistics.

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Definition 66

OpenTable

JUNE 14, 2020

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? One Day in June – Eater. On June 2, Eater reporters documented restaurant reopenings in 17 cities across the globe, from Paris’ open dining rooms to Bogotá’s carryout-only protocols.

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Modern Restaurant Management

JUNE 18, 2020

As restaurants cautiously begin to reopen in pockets of the U.S. and abroad, the restaurant industry remains far from full capacity. Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. While many restaurants pivoted quickly to off-premises dining only, the model is not a fit for every brand.

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EATER

JUNE 18, 2020

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising

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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.

Restaurant Engine

JUNE 19, 2020

Illinois Governor J.B. Pritzker’s Phase 4 reopening plan will roll out across Illinois on June 26. As of today, that will also include Chicago. Mayor Lori Lightfoot announced today that all Chicago restaurants will be allowed to serve diners indoors at 25% capacity, which is one week earlier than her previously planned date of July 1. . “Our reopening will only work if residents continue to act responsibly.

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The Restaurant Times

JUNE 15, 2020

A growing number of inbound tourists and increasing disposable income has led to a changing wave of trends in the restaurant industry of Singapore. The industry is so competitive that new restaurants are opening up every single day. Restaurants are trying their best to retain customers since it adds up to the overall profitability. Let’s discuss what measures can fine-dine restaurants in Singapore take for customer retention.

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Modern Restaurant Management

JUNE 18, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. On the Road to Recovery. According to the latest report from Tripadvisor , which outlinines the road to recovery for the travel and dining industry, restaurants are showing the first signs of recovery, leading the way for hospitality businesses.

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EATER

JUNE 16, 2020

Mihai_Andritoiu /Shutterstock. Competition is fierce for cans, labels, and customers as breweries rush to package their beer for home drinking It’s been a rough couple of months for craft beer. Like the coffee and wine industries, the entire beer ecosystem was upended as the COVID-19 pandemic shuttered breweries, closed bars, and scared people away from beer shops.

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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

Restaurant Engine

JUNE 19, 2020

Burger King launched another viral campaign yesterday, a Whopper Challenge intended to grow its young audience on TikTok. Any TikTok user who posts a video with a specialized soundtrack plus the hashtag #WhopperDance will receive a direct message with a coupon code for a $1 Whopper sandwich. Videos with that hashtag have generated 7.4 million views on TikTok so far.

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The Restaurant Times

JUNE 19, 2020

The restaurant industry is one of the largest sectors of the economy to have been affected by the outbreak of coronavirus. While there are several indications of a global economic slowdown, foodservice operators are already taking measures to secure their business. As restaurants are closed, and Singaporeans are encouraged to stay home, online food orders have witnessed a considerable spike.

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Modern Restaurant Management

JUNE 16, 2020

The Department of Labor (DOL) has addressed the thorny issue of when to pay tipped employees for non-tipped activities. In its Opinion Letter, FLSA2018-27, the DOL changes its prior position and clarifies the language in 29 C.F.R. §531.56(e) regarding when an employer can take the tip credit for duties performed by tipped employees that are generally considered non-tipped activities.

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Information 141

EATER

JUNE 17, 2020

A Free Fridge for the community at 1144 Bergen Street in Crown Heights. At these community-run sites, anyone is welcome to take or leave food One afternoon in May, artist and community gardener Sade Boyewa was scrolling through her Instagram feed when she caught a photo of a commercial fridge sitting outside a brownstone in Bed-Stuy, Brooklyn. It was stocked full with squash, canned chickpeas, carrots, and bread, and above it, there was a sign painted in bright letters that read “FREE FOOD.

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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

Communication