Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.

Marketing 225

Marketing Information POS Systems Demo 225

EATER

DECEMBER 10, 2021

An industry-wide reckoning last summer led to growing publisher interest in books about the African diaspora and its foodways. But Black authors, editors, and booksellers have long been doing the work. The past year has seen the release of Rice : A Savor the South Cookbook , by food historian Michael Twitty, Gullah Geechee cookbook Bress ‘n’ Nyam by Matthew Raiford, and Everyone’s Table by chef Gregory Gourdet, co-authored by JJ Goode.

Book 143

Book Document Information 143

EHL Insights

DECEMBER 6, 2021

What are the latest trends in the hospitality industry? It goes without saying that the pandemic and ensuing economic downturn greater than the 2008 recession and chaos caused by fluctuation in demand have had a significant impact on hospitality throughout 2020 and 2021 - no doubt with lingering effects. Some innovative responses to this extraordinary situation like attempting to entice patrons back into food and beverage outlets and assure holidaygoers that it is indeed safe to enjoy a hotel st

137

137

The Restaurant Manifesto

DECEMBER 9, 2021

Has the Top Chef host’s Twitter feed been hijacked by Crypto bros? The post Tom Colicchio Wants To Serve You Pizza In The Metaverse appeared first on The Restaurant Manifesto.

99

99

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

DECEMBER 9, 2021

In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.

Scheduling 216

Scheduling Communication 216

EHL Insights

DECEMBER 8, 2021

While travel has?not yet resumed?its?previous levels after a period of major depression,?airlines are taking the time to take an introspective?look and?improve.?We met with?Romain?Vetter, Head of Western Switzerland for SWISS?International Air Lines , to talk about?his perspective?on the future and trends of air travel?and the challenges that the industry is facing.?.

111

111

Restaurant Engine

DECEMBER 8, 2021

Research several POS solutions to find the one that best fits your needs. When it’s time to purchase a point-of-sale solution for your restaurant, it’s a big decision and one you want to research thoroughly. The first thing you should know is that a point-of-sale (POS) system will improve many of the functions of your restaurant. Your staff will be more efficient and more productive.

POS Systems 96

POS Systems Customer Service Accounting Budgeting 96

Modern Restaurant Management

DECEMBER 6, 2021

Whether you’ve thought about it or not inflation is most likely affecting you in this day and age. So what exactly are the effects of inflation? Inflation can cause an increase in costs for those in the restaurant industry. Rent, food, labor, utilities, and insurance are prime examples. Customers can also be more hesitant to dine out as their everyday expenses are going up.

Server 193

Server Pricing Reservations Accounting 193

EATER

DECEMBER 10, 2021

Bros’ | Pellegrino Brothers. Bros’ chef Floriano Pellegrino pens three-page screed to prove he’s a visionary On December 8, the Everywhereist’s Geraldine DeRuiter published a blog about a seemingly-excruciating meal at Bros’, a one Michelin-starred restaurant in Lecce, Italy, helmed by Italian chefs Floriano Pellegrino and Isabella Potì. Now, Pellegrino has issued an exhausting response about art, revolution, and being on the culinary cutting edge.

Blog 108

Blog 108

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

PhocusWire

DECEMBER 7, 2021

The partnership with Microsoft was positioned as a move to the cloud within three to five years as well as collaboration on new products and services through an innovation program.

52

52

The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea, el propietario de FAT VEGAN , que es un pequeño restaurante en México, es también el creador de nuevas ideas en el mundo del veganismo. Zack vino de Nueva York a México para convertir su idea en un gran éxito, ¡y resultó increíble! Ahora tiene más de 21.000 seguidores en Instagram. El menú de FAT VEGAN está curado de tal manera que sería difícil entender que es un restaurante vegano.

Marketing 52

Marketing 52

Modern Restaurant Management

DECEMBER 7, 2021

Despite external pressures on talent, ample opportunity exists for restaurant operators to prepare for a year of constant change. With 2021 nearly wrapped up, restaurant operators across the country are looking to the New Year with cautious optimism. On one hand, the industry disruption over the past 18 months has provided many new opportunities to look at ways to optimize business operations.

Presentation 193

Presentation Market Forecasting Sanitation Scheduling 193

EATER

DECEMBER 10, 2021

Shutterstock/artfotoxyz. It’s easy, it’s cheap, and it’s better than anything I ever cook when I really don’t want to cook A few weeks ago, when the Dominican counter service restaurant a few blocks from my Brooklyn apartment closed with no notice and no explanation, I had what I can only describe as an existential crisis. The thing is, for the better part of this year, I subsisted off of the rotisserie chicken at El Rincon de Macon.

105

105

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

PhocusWire

DECEMBER 9, 2021

Some argue that the travel, tourism and hospitality industry has, for the most part, avoided tackling the climate crisis in a meaningful way. But there are ways to change that.

Travel and Tourism 52

Travel and Tourism 52

The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea , the owner of FAT VEGAN, which is a small restaurant in Mexico, is also the creator of new ideas in the world of veganism. Zack came from New York to Mexico to make his idea a huge success, and it turned out amazing! At present, has more than 21,000 followers on Instagram. FAT VEGAN’s menu is curated in such a way that it would be difficult to comprehend that it is part of a vegan restaurant.

Marketing 52

Marketing Catering Presentation Article 52

Modern Restaurant Management

DECEMBER 8, 2021

For drive-thru fans, Indianapolis should be the top of the list of U.S. cities to visit, as it comes out on top as the Drive-Thru Capital of America, according to a new report from Chrysler Capital. With a high score of 68.5 out of a possible 100 based on access to drive-thru restaurants, drive-in cinemas, number of gas stations and overall traffic congestion, the city is a must-visit for those looking for the ultimate drive-thru experience.

Marketing 197

Marketing 197

EATER

DECEMBER 9, 2021

Numerous female cooks and food writers have been likened to Child as a form of flattery. But it might be time to end the comparison once and for all. In September 1966, the Boston Globe made a triumphant declaration: “Joyce Chen is about to become the Julia Child of Chinese cooking.” The Chinese-born Chen had already made a name for herself as the owner of the Joyce Chen Restaurant in Cambridge, Massachusetts, and as the author of the Joyce Chen Cook Book (1962).

Book 106

Book Magazine Communication Information 106

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

PhocusWire

DECEMBER 10, 2021

At The Phocuswright Conference, Altimeter Capital’s Brad Gerstner and YC Continuity’s Anu Hariharan discuss how the pandemic has affected the startup ecosystem and the benefit of not raising too much too soon.

52

52

The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea, el propietario de FAT VEGAN , que es un pequeño restaurante en México, es también el creador de nuevas ideas en el mundo del veganismo. Zack vino de Nueva York a México para convertir su idea en un gran éxito, ¡y resultó increíble! Ahora tiene más de 21.000 seguidores en Instagram. El menú de FAT VEGAN está curado de tal manera que sería difícil entender que es un restaurante vegano.

Marketing 52

Marketing 52

Modern Restaurant Management

DECEMBER 9, 2021

In this final episode in a series on Restaurants Redefined, Steve Starr discusses how technology can best be used in full-service restaurant environment to enhance the human element.

125

125

EATER

DECEMBER 8, 2021

Mamma mia. | Bros. If there’s one thing Michelin-starred restaurants seem to love, it’s uncanny mouth stuff You there! Welcome, step right up, to the Michelin Guide’s first ever kissing booth! I know what you’re thinking, food is sensual and involves mouths but kissing is far beyond the purview of anything Michelin is in charge of. To that I say: You’re not my dad, get in the booth!

104

104

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

PhocusWire

DECEMBER 10, 2021

When you follow Glenn Fogel’s train of thought, not only on the opportunity to keep customers in the Booking Holdings ecosystem, including payment, but also of the opportunity to get them to spend more, M&A activity makes sense.

Training 52

Training Book 52

The Restaurant Times

DECEMBER 8, 2021

Even though the growth of the restaurant industry is evident post the lifting of lockdown, it may take time for it to recover completely. In the fight against COVID-19, online food delivery proved to be the saviour for traditional brick-and-mortar restaurants. How did these restaurants manage to reach new audiences in such a short span of time? The answer is smart marketing strategies.

Marketing 52

Marketing Blog Article Magazine 52

Modern Restaurant Management

DECEMBER 9, 2021

In this final episode in a series on Restaurants Redefined, Steve Starr discusses how technology can best be used in full-service restaurant environment to enhance the human element.

88

88

EATER

DECEMBER 10, 2021

A Chipotle employee eats inside a SF restaurant in 2020. | David Paul Morris/Bloomberg via Getty Images. A recent worker protest at a NYC Chipotle was part of a longer effort by the Service Employees International Union and others to unionize fast-food workers This story was originally published on Civil Eats. On a cool, sunny morning in early October, a small group of Chipotle workers gathered in the deeply shadowed entrance to the Queens Center Mall in New York City.

Scheduling 97

Scheduling Training Information Book 97

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.