Sat.Jun 27, 2020 - Fri.Jul 03, 2020

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Put Cybersecurity at the Forefront of Your Reopening Plans

Modern Restaurant Management

As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.

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Reclaiming Indian Food from the White Gaze

EATER

Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer?

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Rebuilding the Restaurant Industry Starts With Destroying the Chains

The Restaurant Manifesto

It’s time to take a stand against the tyranny of corporations that don’t reinvest in our communities. The post Rebuilding the Restaurant Industry Starts With Destroying the Chains appeared first on THE RESTAURANT MANIFESTO.

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Robert Irvine, Host of Restaurant: Impossible, Speaks Candidly to Restaurateurs

Restaurant Engine

“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic. Irvine is a celebrity chef and host of seven seasons of Dinner: Impossible as well as 17 seasons of Restaurant: Impossible, both on Food Network TV.

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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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COVID-19 Is an Opportunity to Differentiate Your Restaurant Brand

Modern Restaurant Management

Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out. As COVID-19 cases were waning and businesses began to reopen, I took a short beach vacation with my family.

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Open for Business: Expert Recommendations For Restaurant Safety In The COVID-19 Era.

The Restaurant Times

As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate. Along with offering quality in food and service, safety and hygiene will be of paramount importance. Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence an

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Restaurant Owners Renegotiate Rent

Restaurant Engine

Restaurant owners who have survived four months of a pandemic have earned their seat at the negotiation table. Employing one in every 10 U.S. workers , restaurants have foregone $120 billion in revenue this year—a loss that is likely to double in the next six months as COVID-19 continues. By March, 3% of U.S. restaurants had permanently closed. Another 11% closed during April.

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Lessening Employee Anxiety as Restaurant Doors Open

Modern Restaurant Management

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations.

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Why This Restaurant Critic Isn’t Dining Out Right Now

EATER

Critic Ryan Sutton, who was sickened by COVID-19 in March, argues that the leisure of dining out doesn’t justify the health risks to workers [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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7 Proven Marketing Strategies for Cloud Kitchen To Attract and Retain Customers in Saudi Arabia

The Restaurant Times

Cloud kitchens, also known as virtual restaurants, dark kitchen, ghost kitchen, and delivery-only restaurants, have taken the restaurant industry by storm. The cloud kitchen concept is also being welcomed in the Saudi Arabia F&B space. According to data, cloud kitchen revenues in the UAE and Saudi Arabia jumped 160 percent in 2019 and is currently worth more than $65 million.

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Upcoming Deadlines for Small Business Administration Grants and Loans

Restaurant Engine

Small business owners have only a few days left to take advantage of several COVID-19 relief programs from the U.S. Small Business Administration (SBA). Not only are the grants and low-interest loan programs more generous than many other programs of the recent past, a mid-June survey by Paychex revealed that an impressive 64% of applicants for one of the SBA’s most generous relief programs, the Paycheck Protection Program (PPP), actually received financing.

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Menu Engineering: Focus on Profitability

Modern Restaurant Management

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

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Where Restaurants and Bars Are Closing Again Across the U.S.

EATER

Gary He / Eater. Here’s how cities and states have re-closed as COVID-19 cases spike The reopening of restaurants across the country during the COVID-19 pandemic has been scattered, inconsistent, and entirely confusing for restaurant workers and diners alike. In some states, restaurants were allowed to reopen for dine-in service with virtually no limits.

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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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Summer Party Ideas: 7 Safe and Festive Ways to Host a Small, Outdoor Gathering

BizBash

Want to host a small gathering this summer? Follow these best practices to keep your guests safe and socially distanced.

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PPP Deadline Extended; NYC Delays Indoor Dining; California Restaurants Close

Restaurant Engine

It has been a busy day of news relevant to restaurant owners. In addition to Pennsylvania’s governor escalating mask-wearing to mandatory law across the state, there are several additional headlines that restaurant owners across the country should not miss. Our analysis continues below. “My mask protects you, and your mask protects me. Wearing a mask shows that you care about others, and that you are committed to protecting the lives of those around you,” says Governor Tom Wolf

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Emerging Restaurant Trends Due to COVID-19

Modern Restaurant Management

COVID-19 has forced restaurant owners and operators to work hard to diversify income streams. Some helpful trends have emerged that may apply across the spectrum as we prepare for the months ahead. And those trends suggest we should keep in mind that we are all an integral part of a community. Consider the Bodega. In the coming months, as suppliers catch up to demand, many restaurants would do well to look more like grocery stores, and grocery stores more like restaurants.

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Odwalla Smoothies to Be Shelved Forever by Parent Company Coca-Cola

EATER

A wide array of Odwalla juices and smoothies in a grocery store in Alameda, California. | Photo: Sheila Fitzgerald /Shutterstock. Plus, the House of Representatives voted to extend the PPP deadline, and more news to start your day The end of Odwalla, staple of airports and bodegas everywhere. Pour one Mango Tango smoothie out for Odwalla. Coca-Cola, the juice company’s parent company since 2001, announced that it’s discontinuing the brand, the Wall Street Journal reports.

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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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This week in restaurant news: re-closures, bar risks, the return of QR codes

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? 6 Things Chefs Are Doing to Take Care of Their Staffs as Restaurants Reopen – Food & Wine. From increased work flexibility and family meal for all to dance parties and push up challenges, here are some ways operators are caring for their staff’s emotional and mental health during reopening.

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11 Best Hotel Management Apps to Power-Up Your Hotel Business

Software Suggest

Data analytics and Artificial Intelligence are accelerating the growth of all kinds of businesses online. Knowing this, the hospitality industry is competitively utilizing these factors to integrate or innovate robust hotel management applications to render excellent guest experiences. According to a recent report by Technavio, despite the pandemic, the hotel management software market is predicted […].

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Surviving a Rough Patch

Modern Restaurant Management

During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen. For others, shutting down and hiding out until the virus passes will be a choice. For most, and probably for the better, people will choose a path somewhere between these two extremes.

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Founding Director of Influential Southern Foodways Alliance Pressured to Resign

EATER

Jason Thrasher. Internally and externally, John T. Edge is being called on to step down after suggesting that racial equity in food media is achieved through “gradualism” during a James Beard webinar The Southern Foodways Alliance , since its founding in 1999, has become a powerful force in food media. The institute, based at the University of Mississippi’s Center for the Study of Southern Culture, is dedicated to documenting and exploring foodways of the American south, through events, awards,

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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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How Many Restaurants Will Permanently Close This Year?

Restaurant Engine

COVID-19 has ended more restaurant jobs than any other industry—nearly double the job losses of the next most affected industry. For example, 27% of total U.S. job losses in April were restaurant workers. Estimates for job losses that month ranged from 5.9 million to 8 million workers, including at least 4.5 million job losses at independent restaurants.

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The Museum of Ice Cream’s Not Only an Instagram Fantasy, It’s Also a Nightmare Workplace

EATER

Cindy Ord/Getty Images. A new report from Forbes alleges an environment of abuse created by founder Maryellis Bunn, in which hourly employees weren’t allowed to wear coats outside in the winter or go to the bathroom for hours during shifts Before the COVID-19 pandemic, the Museum of Ice Cream was the place to be for those who wanted nothing more than to jump into an enormous pit of oversized plastic sprinkles with a host of strangers, and post about it on Instagram.

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Learn How to Make Trinbagonian Doubles With Two Renowned New Orleans Chefs

EATER

Queen Trini Lisa and Mason Hereford cook up the fried, chickpea-filled treat on Instagram Live Is there a more universally appealing food than fried bread? In Trinidad and Tobago, fried bread is a staple in the form of doubles. The popular street food snack — enjoyed for breakfast, lunch, dinner, or a second, later dinner — consists of fried flatbreads spiced with turmeric, sandwiching a curried chickpea filling (it’s vegan, too).

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Houston’s Solution to Bars Ignoring COVID-19 Guidelines: A Wall of Shame

EATER

It’s unclear exactly what being on this “Wall of Shame” will actually mean for local businesses, outside of a scolding delivered by mayor Sylvester Turner during a press conference [link].

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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