Modern Restaurant Management

MAY 27, 2020

While restaurant environments are known for their adherence to cleanliness, the pandemic has elevated the awareness of hand-to-surface contact and placed an emphasis on proper hand washing. “As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of strategy and corporate development, Bradley Corp., a global manufacturer of restroom equipment. “Today’s commercial washroom will

Sanitation 199

Sanitation Scheduling Information 199

7 Shifts

MAY 25, 2020

Let’s face it—chefs are clean freaks. Who can blame them? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant.

Sanitation 135

Sanitation Front of House Back of House Accounting 135

EATER

MAY 29, 2020

Photo by KEREM YUCEL/AFP via Getty Images. In response to the fire damage caused to their restaurant during the ongoing George Floyd protests, the owners of the beloved Bangladeshi restaurant Gandhi Mahal are still siding with the protesters Protests have broken out in Minneapolis and across the country in response to the death of George Floyd , who was suffocated by Minneapolis police officer Derek Chauvin as he pushed his knee into the unarmed and begging man’s neck during an arrest.

110

110

Restaurant Engine

MAY 26, 2020

There is a silver lining to the current crisis for restaurant owners. After an uninterrupted decade of rising costs and competition, COVID-19 has granted restaurant owners renewed power at the negotiation table. Owners are seizing this once-in-a-lifetime opportunity to lower nearly every expense, often well below pre-coronavirus rates. The first item that most restaurant owners are renegotiating is rent.

Events 98

Events 98

Advertisement

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

MAY 26, 2020

As states begin lifting stay-at-home orders, some regions have resumed in-person restaurant dining operations. The National Restaurant Association recently issued guidance on food safety and social distancing precautions as restaurants begin their reopening planning efforts – preparing for significant shifts in the traditional dining experience.

Marketing 186

Marketing Communication Catering Presentation 186

EATER

MAY 29, 2020

Portugal reopened restaurants on May 18, but dining rooms remain far from packed | NurPhoto via Getty Images. Portugal is reopening, but its food scene is more reliant than most on tourists. So what happens now? Nowhere in Europe has tourism played as big a role in shaping the overall food scene as Portugal. Over the last several years there’s been a drastic spike in the number of travelers flocking to the Iberian country — tourism pumped 18 million euros into the local economy in 2019 alone (co

Travel and Tourism 107

Travel and Tourism Pricing Magazine Book 107

The Restaurant Times

MAY 23, 2020

With communities working to limit the spread of COVID-19 and adapting to changing lifestyles, restaurants are also evolving their business models and following new guidelines in a quest to retain their relationships with consumers. Restaurant food delivery or online food ordering, which was earlier thought of as a convenience, has now become an absolute necessity.

Scheduling 98

Scheduling Accounting Presentation Article 98

Modern Restaurant Management

MAY 27, 2020

ViewHouse, an eatery, bar and rooftop in Colorado opened for in-store dining at all four of their locations on May 27 with a new ‘Open with Care’ campaign: a new care plan to make it safer for guests and employees in response to COVID-19. The campaign, detailed in the video above, includes conducting staff symptom screenings prior to their shift, requiring that staff wear face masks & gloves, implementing six-foot spacing measures for social distancing, offering hand sanitizing s

Sanitation 173

Sanitation Reservations Events Marketing 173

Eat Restaurant Management

MAY 28, 2020

Whether you're putting together a menu for your newly opened restaurant, trying to budget for weekly expenditures, or thinking about implementing menu engineering practices, calculating food cost is one of the most essential pieces of information you can possess as a restaurant owner/operator. It forms the basis of proper restaurant accounting.

Budgeting 82

Budgeting Accounting Information 82

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

EATER

MAY 29, 2020

Chances are you already have all the spices you need for this recipe Ask any Charleston local about Rodney Scott , and they’ll tell you that he smokes some of the best whole hogs in the state — and that they’re probably all too familiar with the multi-hour drive for a taste of Scott’s smokey barbecue. A barbecue legend and James Beard Award-winning pitmaster, Scott has overseen Rodney Scott’s BBQ since opening in 2017; before that, he worked the pits at his family’s restaurant in Hemingway, abou

104

104

The Restaurant Times

MAY 29, 2020

Singapore’s F&B industry has evolved significantly in the last two decades. Today, customers can easily order food online and have it delivered to their homes within the shortest time possible. The growth rate for online food ordering and home delivery has been over 20% over the last five years alone. Online food delivery rates are expected to grow to more than $220 billion by 2025, contributing about 40% of the total restaurant sales.

Marketing 59

Marketing Catering 59

Modern Restaurant Management

MAY 28, 2020

The coronavirus pandemic has greatly disrupted businesses across every sector, but the economic situation has proven to be especially difficult for the restaurant industry. Recent surveys show that Americans are less likely now to visit restaurant locations, order takeout or get food delivered to them. And yet, despite this environment, some quick serve restaurant (QSR) brands are still seeing success.

Download 137

Download Communication Presentation Budgeting 137

OpenTable

MAY 28, 2020

The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.

52

52

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

EATER

MAY 27, 2020

A new FDA rule allows for minor ingredient substitutions without needing to disclose it on food labels. | Photo: tmcphotos /Shutterstock. Plus, boozy Dalgona coffee, and other news to start the day FDA temporarily relaxes food labeling rules for minor ingredient swaps and calorie disclosures for vending machine items. Food manufacturers can now make minor ingredient substitutions without disclosing the changes on their packaging’s ingredient lists, thanks to the Food and Drug Administration’s re

Procurement 100

Procurement Definition Information Magazine 100

MBB Hospitality

MAY 27, 2020

You may be curious about what the pandemic means for restaurant food costs. You may also have noticed that your restaurant or grocery bill is a little higher than usual. With the coronavirus pandemic spreading, it seems like the price of everything steadily rising. Keeping calm in tough times is an important part of running a business. If meat prices are taking a toll on your wallet, there are steps you can take to reduce the impact of expensive food.

Pricing 52

Pricing 52

Modern Restaurant Management

MAY 28, 2020

The world as we know it certainly made a sudden change as we shut down to self-quarantine in April. With foodservice being an industry that took one of the biggest economic hits, we certainly saw the companies that truly stood out to help their teams and communities all the while working to stay in business. Here are a few of the lessons from these standout foodservice brands that we can take note of their strategy, marketing, and pivots during a global crisis.

Sanitation 108

Sanitation Marketing 108

The Restaurant Times

MAY 25, 2020

Across the world, the trend of online food delivery is picking up like never before. With a shift towards the online delivery model, the market share of cloud kitchens, also known as dark kitchens, ghost kitchens, virtual restaurant, and delivery-only restaurant, has been steadily growing. Singapore is no exception. The restaurant industry in the island country has observed a substantial rise in the total number of cloud kitchens that have come into operation recently.

Kitchen Operations 52

Kitchen Operations Food Operations Article Marketing 52

Advertisement

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

EATER

MAY 27, 2020

Illyanna Maisonet. Simple, satisfying, and made from pantry staples, the Puerto Rican stew is perfect for stay-at-home cooking It wasn’t so long ago that social media feeds were flooded with glorified plates of pasta, luxurious meals at Michelin-starred restaurants, and inaccessible Eurocentric ingredients. But as soon as shelter-in-place orders were implemented across the country, the first shelf-stable foods to fill up shopping carts were rice and beans, followed closely by Spam , which report

Workshop 100

Workshop Presentation Marketing Book 100

MBB Hospitality

MAY 27, 2020

You may be curious about what the pandemic means for restaurant food costs. You may also have noticed that your restaurant or grocery bill is a little higher than usual. With the coronavirus pandemic spreading, it seems like the price of everything steadily rising. Keeping calm in tough times is an important part of running a business. If meat prices are taking a toll on your wallet, there are steps you can take to reduce the impact of expensive food.

Pricing 52

Pricing Blog 52

Modern Restaurant Management

MAY 27, 2020

Whether it’s mobile or static, there are some simple ways to maximize your ad’s potential. In this day and age, consumers are bombarded with advertisements from all angles. Whether it’s scrolling through our Facebook feed or driving down the highway, we are all on information overload. For brands looking to get a message to a target audience, it’s important to understand how to create an ad that stands out from the rest.

Information 101

Information Marketing 101

BizBash

MAY 28, 2020

From branded PPE to bumper tables, here are some creative decor products and ideas for future in-person events.

Events 77

Events 77

Advertisement

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

EATER

MAY 23, 2020

At Erizo in Portland, Oregon, chef Jacob Harth prepares the 10-foot-long sea creature On this episode of Deep Dive , Erizo chef and Eater Young Gun ‘19 Jacob Harth shows us what goes into the intense process of cooking the giant pacific red octopus found in Tillamook Bay in Portland, Oregon. This type of octopus, which is plentiful in this part of the country, usually weighs anywhere from 20 to 100 pounds, and measures 10 to 12 feet in length.

89

89

The Restaurant Times

MAY 27, 2020

In a delivery-only restaurant business, the food you serve remains one of the main parameters to differentiate your brand from the rest. However, the packaging of food is important as it captures the attention of customers and creates a desirable brand perception. However, the primary purpose of packaging is to protect the food from contamination, maintain the right food temperatures, and prevent it from spilling.

Presentation 98

Presentation Communication Article 98

Modern Restaurant Management

MAY 29, 2020

In what has been a closely watched case, a court in France recently ruled that France’s largest insurer must pay on a claim brought by a restaurant forced to shut down due to the COVID-19 outbreak. The ruling has sent shockwaves through the industry with many law firms already making inquiries into the actual language of the policy. Furthermore, arguments in the United States are already developing that certain commercial policies may afford coverage for loss of business income due to the

Sanitation 100

Sanitation Communication 100

BizBash

MAY 28, 2020

As Memorial Day Weekend marked the unofficial start of sweet, sweet summertime, we're taking a look back at last year's envy-worthy events.

Events 46

Events 46

Advertisement

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.