Modern Restaurant Management

NOVEMBER 8, 2021

The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.

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Information 239

Restaurant Engine

NOVEMBER 10, 2021

Food truck financing can help you take your dream to reality. With a market size of more than one billion , and nearly 35,000 food trucks operating in the United States, food trucks are on the rise. This is a great time to begin a food truck business, and if you’re ready, there is one important thing to think about first: how will you pay for it? In this article, we answer the question, “Does your new food truck business need financing?

Marketing 119

Marketing Article 119

EHL Insights

NOVEMBER 9, 2021

While the pandemic was raging on, TripAdvisor did not simply contend with having to wait out the storm. Indeed, not unlike other big platforms such as Booking.com , the COVID-19 outbreak was a time for change and self-reflection for the leader of travel review websites. And as we will see, the result of this year-long brainstorming throws a lot of our past assumptions regarding the hospitality market out of the window… Prior to the pandemic, TripAdvisor’s business model revolved almost exclusive

Book 116

Book Marketing 116

EATER

NOVEMBER 8, 2021

Half of a pastrami sandwich on a plate at Katz’s Delicatessen | Nick Solares/Eater. The on-demand delivery app will now ship “iconic eats” all across the country. Why though? DoorDash can now delivery you fancy caviar service from Carbone and pastrami sandwiches from Katz’s Delicatessen, even if you live nowhere near either of those places: Last week, DoorDash quietly debuted nationwide delivery on its platform, giving customers the ability to have everything from pie to fresh flowers delivered

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Customer Service Marketing 104

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

NOVEMBER 11, 2021

The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.

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Pricing Information 199

EHL Insights

NOVEMBER 9, 2021

Seldom businesses can thrive nowadays without carefully-planned marketing strategies: not to say in the hospitality industry where there is at least one new property opening somewhere in the world almost every week. Moreover, the ubiquity of technology and the replicability of products means that branding has become one crucial differentiator for hospitality businesses.

Marketing 105

Marketing 105

EATER

NOVEMBER 9, 2021

Brent Hofacker /Shutterstock. Canada Dry only releases cranberry ginger ale for the holidays, which is a travesty because it really is the perfect soda The leaves have changed, the weather is cooler, and pumpkin spice lattes are everywhere, but the one true way that I know that the holiday season is nigh is when the soda I covet the most, Canada Dry cranberry ginger ale, hits the shelves of my neighborhood grocery store.

Marketing 100

Marketing 100

Modern Restaurant Management

NOVEMBER 9, 2021

Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.

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Bookkeeping Training Information Communication 198

The Restaurant Manifesto

NOVEMBER 12, 2021

Shrinking the industry’s carbon footprint means no more fancy water. The post It’s Time To Take Bottled Water Off Restaurant Menus appeared first on The Restaurant Manifesto.

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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

EHL Insights

NOVEMBER 8, 2021

The COVID-19 pandemic has made apparent managers need to better understand the dynamics driving performance in their company. With businesses repeatedly shut down, often for several months at a time, hospitality managers were pushed to reinvent themselves in a short period of time. Nonetheless, while this has been an imminent need for nearly everyone in the industry, this is particularly true for small and medium-sized businesses (SMEs) in the food and beverage industry, where companies are espe

Hospitality Management 105

Hospitality Management 105

EATER

NOVEMBER 8, 2021

Interstate chili via a Sunny Anderson and Food Network recipe. | Stefania Orrù/Eater. Cozy soup and stew season is here, and with it, an easy weeknight dinner option Welp, the end of Daylight Savings is here again, thrusting folks in the U.S. into the annual tradition of lamenting both the morning and evening darkness, day after day, for literal months.

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Modern Restaurant Management

NOVEMBER 12, 2021

Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. You’re approaching your busiest season, and more of your customers are planning gatherings and returning to their pre-pandemic spending levels. Though you’re thrilled at the increased business, your anxiety is also reaching a boiling point.

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Facility Management Maintenance Catering Pricing 188

Restaurant Den

NOVEMBER 8, 2021

Whether you are trying to increase footfall, sell through a line or get each customer to spend more with you, digital signage is the answer. It is an extremely powerful advertising medium. Provided, of course, you put it to work for you in the right way. This article is all about the use of digital […]. The post Using Digital Signage to Build Customer Rapport and Sell More appeared first on Restaurant Den.

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Article 70

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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

EHL Insights

NOVEMBER 8, 2021

The COVID-19 pandemic has made apparent managers need to better understand the dynamics driving performance in their company. With businesses repeatedly shut down, often for several months at a time, hospitality managers were pushed to reinvent themselves in a short period of time. Nonetheless, while this has been an imminent need for nearly everyone in the industry, this is particularly true for small and medium-sized businesses (SMEs) in the food and beverage industry, where companies are espe

Hospitality Management 96

Hospitality Management 96

EATER

NOVEMBER 10, 2021

Williams Sonoma. Our Appalachian angel is so much more compelling than a couple of pot holders and cookie mix For the second year in a row, country music legend and philanthropist Dolly Parton has teamed up with kitchen retailer Williams-Sonoma for a line of holiday wares , and it’s just about as disappointing as a hard candy Christmas. Parton first collaborated with Williams-Sonoma in 2020, introducing her patchwork Apron of Many Colors and a boxed cookie mix that is described as the singer’s “

Marketing 99

Marketing 99

Modern Restaurant Management

NOVEMBER 10, 2021

Imagine going from $7,000 in sales per week in your opening year to $70,000 a week in just year two. Oh and let’s throw in a global pandemic and months-long mandatory shut down for good measure. How is it possible? Let’s just say it takes a lot of hard work, a supportive community, and a little hope. As a well-known symbol of luck, hope and longevity in Japanese culture, cranes have come to represent resilience and optimism in the face of disaster.

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Pricing Reservations Budgeting 176

The Restaurant Times

NOVEMBER 8, 2021

As a restaurant owner, you know the restaurant industry is not always easy to get into and profit from. You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. While on the other hand, being overly timid, can cost you precious revenues.

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Pricing POS Systems Menu Planning Marketing 59

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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.

Eat Restaurant Management

NOVEMBER 9, 2021

Fine dining restaurants are very different from your casual restaurant next door. People walk into these upscale establishments with an expectation to be wowed by the luxurious ambiance, exquisite food, and an unmatchable level of service, which justifies their premium charges. Given the high expectations, a lackluster service with no attention to detail results in unsatisfied customers and loss of revenue for the restaurant.

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Front of House Training 52

EATER

NOVEMBER 12, 2021

Shutterstock. For home cooks, closing the gap between aspiration and reality can be simple Professional chefs all give the same advice: “Just go to the market and see what inspires you!” It’s easy for them to say: We all know the trope of the chef in the farmers market , tote bags and the occasional wagon overflowing with produce as they flit from stall to stall, strategizing the many wonderful dishes they will conjure from these raw materials.

Marketing 97

Marketing Training Blog Pricing 97

Modern Restaurant Management

NOVEMBER 10, 2021

There’s no doubt that COVID-19 has had a profound and lasting effect. It’s impacted almost every part of our lives, from how we work and shop to how we travel and entertain ourselves. This is naturally having a knock-on effect on the hospitality industry. Brits, who previously used to jet off abroad during the holidays to spend their hard-earned wages, are now beginning to uncover the benefits of what’s right on their doorstep.

Travel and Tourism 145

Travel and Tourism Presentation Catering Pricing 145

The Restaurant Times

NOVEMBER 12, 2021

En un estudio titulado Consumption Effects Of Bundling , el Profesor Kathryn Sharpe de la Universidad de Virginia descubrió algunos factores muy interesantes sobre cómo la gente prefiere más el combo de comida que ítems individuales, independientemente de su valor o tamaño. Al comentar sobre los hallazgos del estudio, dijo: “Nos sorprendió mucho que la gente eligiera la opción de comida combinada incluso cuando no había descuento en el precio.

Marketing 52

Marketing 52

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

Travel Pulse Technology

NOVEMBER 8, 2021

A new tool from NerdWallet easily suggests smart ways to use your unused travel rewards.

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EATER

NOVEMBER 10, 2021

Shutterstock. On this week’s “Gastropod,” the not-so-awful truth about offal To some people, offal — the culinary term for organs — is the unappealing contents of the plastic bag inside a Thanksgiving turkey, squeamishly removed and put into the trash before you start basting. For others, it’s a delicacy that’s coveted for sweetbreads (made from the thymus gland or pancreas of a calf or lamb), pâtés (typically made with liver), and endless other delicacies eaten around the world.

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Procurement 94

Modern Restaurant Management

NOVEMBER 9, 2021

It seems that no organization is immune to cyber attacks, particularly ransomware threats. Not long ago, JBS, the largest beef processing company in the world, had gone through a ransomware attack in which they ended up paying an $11 million ransom. You might initially think that your restaurant or small business wouldn’t be the target of such an attack, but think again.

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The Restaurant Times

NOVEMBER 12, 2021

No importa qué tan buenos sean los negocios en tu bar o restaurante, es probable que desees ganar más dinero. Una de las formas más sencillas de hacerlo es por upselling o convenciendo a los clientes de que actualicen su compra actual o compren más artículos. El upselling de restaurantes es una estrategia común para que los restaurantes aumenten tus ganancias.

Information 52

Information Marketing 52

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