Modern Restaurant Management
NOVEMBER 5, 2021
Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.
7 Shifts
NOVEMBER 2, 2021
How does an extra day off every other week sound? Not only is it possible — it's popular. It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant?
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EATER
NOVEMBER 3, 2021
So passé. | Shutterstock. Chefs say they’re ditching avocado because it’s unsustainable. Or maybe it’s trend is just over. In 2008, in my senior year of college, a friend and I decided to make brunch. We schleped the extra mile to Whole Foods, where we bought organic eggs, crusty bread, and thick-cut bison bacon, all to craft some sort of open-faced sandwich with.
EHL Insights
NOVEMBER 1, 2021
Sustainability is a major issue as people are becoming more and more concerned about how we use natural resources and protect the environment for future generations. For those in the hospitality industry looking for ways to incorporate sustainable practices in their company, the five blogs listed below provide relevant information on how to accomplish the goal of promoting a better environment.
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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
NOVEMBER 3, 2021
Since the day man first cooked over fire, food production has been associated with the burning of carbon-based materials, and so the release of carbon dioxide gas. It is increasingly understood today that each carbon dioxide molecule released holds onto heat energy in the atmosphere. Awareness of this link between carbon emissions and the effects of climate change, caused by global warming, has grown.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
NOVEMBER 5, 2021
Celeste Noche/Eater. Finally, a pumpkin dessert that isn’t dominated by spices — or, for that matter, pumpkin I was on the hunt for canned pumpkin puree, and so far, it was not going well. After finding the shelf at my go-to grocery store completely cleared of the familiar orange cans, I drove across the street to another major grocer — and again, no luck.
The Restaurant Times
NOVEMBER 4, 2021
An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Commercial kitchens with sophisticated layouts, containing all of the restaurant equipment that chefs want in the exact location that they require it, are critical to a restaurant’s success.
Modern Restaurant Management
NOVEMBER 4, 2021
The restaurant industry has undergone a massive upheaval as a result of the pandemic. As consumer options and demand shifted, businesses were forced to adapt and prioritize new technologies and alternate ordering experiences that would allow them to deliver on customer expectations. Adopting a digital-first environment quickly became a priority and mobile technology is playing an integral role.
EHL Insights
NOVEMBER 1, 2021
Sustainability is a major issue as people are becoming more and more concerned about how we use natural resources and protect the environment for future generations. For those in the hospitality industry looking for ways to incorporate sustainable practices in their company, the five blogs listed below provide relevant information on how to accomplish the goal of promoting a better environment.
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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EATER
NOVEMBER 3, 2021
Getty Images/Diana Miller. Making the holiday-appropriate dessert is a boozy two-month process that you need to begin right now For most of us, this time of year is all about autumn and the beauty of the harvest season. There are overly ambitious Halloween costumes to be dreamed up and then abandoned, apple picking to be done for whatever reason, orange and yellow leaves to be peeped.
Lodging Magazine F&B
NOVEMBER 5, 2021
BETHESDA, Maryland—Aloft Hotels, the brand for music enthusiasts and tech-savvy travelers part of Marriott Bonvoy’s portfolio of 30 brands, announces a rebooted breakfast concept at over 150 hotels across North America, beginning this November with a full rollout by January 2022. Driven by recent insights gathered by Aloft Hotels from guests and hotel owners, the new breakfast concept is designed to meet the needs of today’s travelers, complete with plant-based menu items and more on-the-go [
Modern Restaurant Management
NOVEMBER 2, 2021
In order for restaurant owners to receive the biggest financial and tax benefits, it is important to evaluate individualized goals and decide what works best for your business. Working with an accountant familiar with the restaurant industry can be a crucial step in ensuring your restaurant survives COVID and is equipped to withstand any future crisis.
The Restaurant Times
NOVEMBER 5, 2021
Influencer marketing is proving to be indispensable for restaurant marketing in the new normal. Using a combination of alluring photos and videos of food, influencers work their magic to get their audiences to try out an outlet. Food influencers are thus the bridge between the restaurants and customers, making a variety of dining experiences accessible to the audience.
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
EATER
NOVEMBER 5, 2021
Everybody calm down, some slices — especially in Brazil — just require it Despite living most of my life in the U.S., I grew up in a deeply Brazilian household. Along with greeting everyone with a kiss on the cheek, binging novelas with my grandmother, and wearing only white on New Year’s Eve, that meant we ate nearly everything — even the occasional cheeseburger — with a fork and knife.
Xotels
NOVEMBER 2, 2021
If you´re reading this, chances are you´re looking for ways to improve your hotel´s operational performance – and you are unsure what actions to take and which tasks to prioritize. And understandably so, since creating a successful hotel business is anything but a straightforward – cookie-cutter process, and success definitely doesn’t come overnight… It requires careful planning, prioritization and dedication to achieve great results for a hotel.
Modern Restaurant Management
NOVEMBER 5, 2021
On Thursday November 4, 2021, the Department of Labor’s Occupational Safety and Health Administration (OSHA) announced a new Emergency Temporary Standard (ETS) that requires employers with 100 or more employees to ensure that each of their employees is either (i) fully vaccinated, or (ii) tests negative for COVID-19 on at least a weekly basis.
The Restaurant Times
OCTOBER 30, 2021
Opening a restaurant can be challenging. From inventory to alcohol, and live music to TV installation, for every little operation, you need to think about whether it is allowed by the government or not. Therefore, you need to familiarize yourself with the different restaurant licenses required to open a restaurant in the UK and how to obtain them. .
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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
EATER
NOVEMBER 4, 2021
Jeffrey Greenberg/Education Images/Universal Images Group via Getty Images. Spices are just as essential to well-being as cans of beans or pasta The pandemic has led to a proliferation of mutual aid food banks and free fridges around the country — fridges and pantries where people can drop off food for others to pick up and use, no questions asked. Earlier this year, a screenshot from Facebook user Eric McCool, “sharing wisdom from a food bank volunteer,” made the rounds on Twitter.
Travel Pulse Technology
NOVEMBER 2, 2021
A new poll finds that reliance on robotic technology is expected to grow within the travel and tourism industry.
Modern Restaurant Management
NOVEMBER 3, 2021
The high turnover common in the restaurant industry has only accelerated in the last nine months. During the initial months of the COVID-19 pandemic, many restaurant brands saw business dip, and had to lay off or reduce hours for their employees. Long-time food and hospitality employees left the industry, choosing to look for positions that had more consistent hours or less potential for COVID exposure.
EATER
NOVEMBER 3, 2021
Courtesy McDonald’s. McDonald’s new plant-based burger, which launches in the U.S. today, tastes basically like any other McD’s burger At long last, after years of begging from vegetarians , McDonald’s finally debuted its long-awaited meat-free burger, the McPlant. Right now, the chain is only testing the burger, made in collaboration with plant-based meat brand Beyond Meat, at eight of its locations across the United States, including just a short drive away from my apartment in the Dallas subu
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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.
EATER
NOVEMBER 1, 2021
“How Steven Wong Moves 80,000 Pounds of Lobster a Week” marks Eater’s fourth Emmy win Eater brought home another New York Emmy with a win at the 64th annual New York Emmy Awards. “How Steven Wong Moves 80,000 Pounds of Lobster a Week” took the top prize in the Informational/Instructional Long Form Content category (beating out, among other nominees, two other Eater videos in the category).
EATER
NOVEMBER 2, 2021
Ika Rahma H /Shutterstock. This simple trick transforms kimchi into a condiment I put on everything This post originally appeared in the November 1, 2021 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now.
EATER
NOVEMBER 2, 2021
Molly DeCoudreaux for Serious New Cook. Squid Game gave us the dalgona candy challenge, but you can maximize the sweet reward with the double dalgona challenge. Maybe you live in one of the approximately 142 million households that have watched Squid Game , the terrifying South Korean survival drama series turned global phenomenon. And maybe you’re one of those viewers who was so inspired by the Netflix show’s third-episode dalgona candy challenge that you tried to make the candy on TikTok,
EATER
NOVEMBER 2, 2021
Photo by Pablo Alcala/Lexington Herald-Leader/Tribune News Service via Getty Images. [link].
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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.
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