Modern Restaurant Management
JANUARY 3, 2022
QR code usage has surged throughout the pandemic. According to a 2021 Ivanti Research Study, 83 percent of respondents stated that they used a QR code to make a payment or complete a financial transaction for the first time ever. However, there are security concerns with this growing technology, which largely stem from customers sharing data that restaurants could then sell.
EATER
JANUARY 5, 2022
At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. Just don’t think too hard about how that’d work. The conference room at the Bellagio hotel swelled with the horns of “Ride of the Valkyries.” On a theater-sized screen set up at the front, I watch as a drone flies over a low, sunny suburb, bypassing highways and beaches and nondescript homes, where in the backyards everyone cranes their necks to see wha
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The Restaurant Times
JANUARY 6, 2022
Starting her career with the leading hotels of the world, Dagmar previously worked in various luxury properties in France, Switzerland, and her native Germany. Her first General Manager position was at Hotel Chateau Grand Barrail in Saint Emilion, France. She then spent 12 years in a managerial capacity in the luxury jewelry business and worked in flagship stores of renowned brands such as BVLGARI and Louis Vuitton in France and Germany where she held the position of Marketing Director, before r
EHL Insights
JANUARY 3, 2022
When thinking of the Galapagos Islands the first images that we may conjure up are of giant tortoises, marine iguanas, sharks, beautiful tropical beaches, and a laid-back lifestyle where troubles of the outside world are non-existent and one’s daily ‘responsibility’ is to swim with the dolphins. This could have been the case in the past, but not in 2020!
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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
JANUARY 4, 2022
It may not look like it at first glance, but every interaction you have with your guests generates data. From the moment they set foot inside your restaurant to the first time they log onto your website, your customers are sharing vital pieces of information that can fundamentally change how your brand operates. To understand what customer intelligence is, we have to define what it means for restaurants.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
PhocusWire
JANUARY 6, 2022
Behavioral shifts, new business models, political divides, legislation and regulations complicate destination management, creating a ripple effect throughout the travel ecosystem.
Restaurant Den
JANUARY 6, 2022
Combination ovens combine three cooking methods in one appliance. Convection is the circulation of dry heat and can be used for baking bread or roasting meats. Steam can be used to delicately cook fish or rice, or vegetables to achieve the right texture. Combining steam and convection together produces moist, flavorful, and minimally shrinking results. […].
Modern Restaurant Management
JANUARY 4, 2022
Although not produce related, our team is involved in foodservice and having a child working in the industry, I learn insights that reach beyond produce. In recent years this includes the challenges that a deaf / hard of hearing individual experiences in foodservice with the progression of hearing loss my daughter is experiencing. It is our hope that in sharing these challenges, that our industries can glean insights so they can be more inclusive to the talent within the deaf community and provi
EATER
JANUARY 1, 2022
Utopia Bagel shop co-owner Scott Spellman is adamant that it’s not just the NYC water that makes his bagels great “If water was the main thing that happened to a bagel that makes it great, there are about five bagel stores around my store here — they would make as good of a bagel as we make,” says Utopia Bagel shop co-owner Scott Spellman on the myth that New York City water is what gives its bagels the reputation as the best in the country.
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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PhocusWire
JANUARY 6, 2022
London-based TheUp, which started as mobile phone charging business ChargeUp, before pivoting to a mobile order and pay application, ServedUp, wants to create a “super app” for hospitality.
The Restaurant Times
JANUARY 3, 2022
Over the years, the use of cloud applications has witnessed a surge, and now, the technology has become popular across the F&B sector. Many restaurateurs are realizing the potential of leveraging technology and looking for ways to utilize its full potential. The need to innovate is driven by changing consumer preferences and the entry of disruptive new business models into the restaurant industry.
Modern Restaurant Management
JANUARY 6, 2022
The restaurant industry has survived nearly two years of the global pandemic, adapting to ensure they provide the best possible experience for new and returning customers. Convenience, digital accessibility, and safety reign supreme. Among all the trends forecasted for hospitality establishments in 2022, restaurant gift cards are one of the most powerful tools in your tool belt.
EATER
JANUARY 3, 2022
In an excerpt from his book “The Next Supper,” Corey Mintz calls for a future in which workers are celebrated above chefs For months now the restaurant industry has endured deep upheaval. The pandemic has changed the way restaurants need to operate on every level and, a recent book argues, many of these changes are ones restaurateurs should have considered well before a global crisis forced their hands.
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
PhocusWire
JANUARY 5, 2022
AMIVAC also owns and operates the Vacances and Vacances SeLoger websites, with a particular focus on its domestic market in France as well as other having properties in other countries.
7 Shifts
JANUARY 5, 2022
The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it. Service fees, crashing apps, and missing integrations can create problems instead of solving them. However, some restaurant technology is actually true to its potential - and the numbers back it up. One system is currently used in more than 22,000 restaurant locations and utilized by 650,000 restaurant professionals.
Modern Restaurant Management
JANUARY 5, 2022
The 2020 COVID-19 pandemic and its echoing effects have heavily impacted the restaurant industry, and as a result it continues to experience many restrictions. Indoor dining closures, staff shortages and the supply chain are ongoing issues, especially as the Delta and Omicron variants continue to spread. The restaurant industry lost $240 billion in profits in 2020 , and in 2021 is projected to fall about $167.5 billion short of pre-pandemic levels, showing that a return to normalcy is not quite
EATER
JANUARY 5, 2022
Spencer Platt/Getty Images. As Omicron sweeps across the country, some restaurants are turning to booster mandates alongside proof of vaccination The Omicron wave has forced much of the restaurant industry into a modified shutdown again. Case numbers are skyrocketing, and some restaurants are responding by temporarily closing or pivoting back to delivery and take-out only, in order to keep both patrons and workers as safe as possible.
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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
PhocusWire
JANUARY 4, 2022
The sector has an important role that it could play, whether its accelerating the deployment of sustainable fuel and designs for commercial aircraft or, more simply, providing services that adhere to a more eco-friendly strategy.
Modern Restaurant Management
JANUARY 7, 2022
As the world continues to recover from the COVID 19-pandemic, much of the business and operational world has shifted. Labor and supply shortages continue to impact everything from grocery stores, to restaurants and distribution centers. One thing that is not in short supply for many of these commercial spaces: pests. Rentokil pest experts across the country expect to see an increase in pest activity in 2022.
EATER
JANUARY 5, 2022
The famous bread at Café Allende is displayed in the window. At these working-class diners, chilaquiles sit on the menu alongside chop suey and cafe lechero. But these once-crucial footholds for Chinese immigrants are on their last legs. I’m sitting with a giant plate of chop suey beneath the painted gaze of Martin de Porres, the Catholic saint of racial harmony.
EATER
JANUARY 4, 2022
Shutterstock. From one Eater editor and die-hard Target fan, a guide to buying all your mealtime gear, from high chairs and placemats to bibs and Bambas When I was pregnant, I found the whole stuff element overwhelming. What did we really need to bring into our little apartment and what would end up just wasting space? As I navigated through those early months of parenthood, I started sharing any expectant friends on a document I kept up-to-date with recommended products and my two cents about t
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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
JANUARY 6, 2022
Timothy A. Clary/AFP via Getty Images. [link].
PhocusWire
JANUARY 4, 2022
There is a sense that the uptick in road trips that took place in 2020 and 2021 is here to stay, with the mechanisms in place to find and booking vehicles far more robust than they were just a few years ago.
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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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