Modern Restaurant Management
FEBRUARY 5, 2020
We all know it- the restaurant industry is tough. In fact, most restaurants never reach profitability. This may be due to the fact that 52 percent of restaurant owners say that food cost control is one of the most difficult parts of running a restaurant. It’s easy to see why this is the case. Food costs are always changing, and the price of produce fluctuates with seasonal changes.
Blue Magnet Interactive
FEBRUARY 4, 2020
The online travel marketplace is cluttered and can be a confusing place for travelers. From online travel agencies to search engine result pages changing to big brands saying, “book direct and save more,” how is a traveler to know where to make their purchase when looking for a hotel? The simple answer is… they do not know. As much as hoteliers want to push guests to book directly on their website, a consumer is going to reserve their stay through the channel that they feel most comfortable and
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7 Shifts
FEBRUARY 4, 2020
Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. 7shifts is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by 7shifts concer
Modern Restaurant Management
FEBRUARY 3, 2020
A new normal has evolved in the restaurant industry: Digital delivery sales are expected to grow at a compound annual rate of over 22 percent through 2023 , according to L.E.K. Consulting. In response, 37 percent of restaurants are offering online ordering and 32 percent accept mobile payments. Though the delivery revenue trajectory is positive, this may also stir up panic in the industry-.
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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.
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Modern Restaurant Management
FEBRUARY 7, 2020
Word of mouth publicity might once have been enough to persuade diners your restaurant was the best in town, but nowadays you need to make sure your business stands out online, too. We live in an increasingly digital world, and the first thing that many diners will do if they fancy something to eat is pull out their smartphones, laptops, or tablets and search for eateries in their local area.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
FEBRUARY 6, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. CPK Heads North. California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time.
Modern Restaurant Management
FEBRUARY 4, 2020
Sometimes it’s easy to pinpoint where the entrepreneurial spark catches fire. For Alex Canter, it was at a spot in his family-run restaurant nicknamed “The War Zone.” The space earned that moniker because staff used it to handle delivery orders from a multitude of online platforms. For them, it had become a logistical nightmare. For Canter, it was a problem to be solved.
Modern Restaurant Management
FEBRUARY 6, 2020
The productivity puzzle is one that is most complex in the catering industry. Skills shortages, margin pressures, and a high turnover, ‘revolving door’ culture contributes to a difficult environment to be time-efficient within, all while making sure you’re providing optimum customer service. In catering, where long shifts are often thought of as synonymous with cooked food, a more productive environment can also contribute to a boost in staff morale, with less late finishes and
Modern Restaurant Management
FEBRUARY 5, 2020
Casual dining establishments must choose an identity to keep traffic flowing. Pressures from minimum wages, ever-increasing price competition, traffic declines, new and evolving consumer behavior have created immense challenges for the restaurant industry, most pointedly in casual and dining quick service segments. What used to be prime location – near a mall or major shopping center — has become for some restaurants a death knell, and the popularity of delivery services has created
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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Modern Restaurant Management
FEBRUARY 4, 2020
What cocktail trends are hot for 2020? Think mindful drinking, culinary methods and sustainability. The Bacardi 2020 Cocktail Trends Report highlights trends based on insights captured from a survey Bacardi ran with bartenders and bar ambassadors in 2019, as well as third-party research from consumer insights firms. Among the key findings are: Mindful drinking goes mainstream, with 83 percent of bartenders citing that low-alcohol drinks are hot and an increase of 42 percent in the online searche
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