Modern Restaurant Management
FEBRUARY 22, 2021
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. It’s also a cultural change that requires organizations to continually challenge the status quo, experiment, and get comfortable with failure.
7 Shifts
FEBRUARY 26, 2021
If you weren’t thinking that much about online ordering before, you definitely are now. The habits of diners have changed, and our approach to off-premise along with it. The easiest way to get your food out there is by partnering with a third-party delivery app. While easy, this way ends up costing more in the short term, does not contribute to long-term growth, and can end up hurting your business.
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EATER
FEBRUARY 22, 2021
Photo: Taco Bell. Taco Bell says yes Taco Bell is wading into the chain competitive cash grab known as the “chicken sandwich wars” with its own take on the item: a chicken sandwich taco. Made up of crispy chicken and chipotle sauce cradled in a folded flatbread, the so-called “taco” will be tested at select locations in Nashville, Tennessee, and Charlotte, North Carolina, starting March 11.
Restaurant Engine
FEBRUARY 24, 2021
Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. As the people your diners spend the most time with, your waitstaff is pivotal to the overall customer experience.
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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 25, 2021
The past year has been a challenge for small businesses and no industry has been impacted quite like small hospitality operations. Restaurants have been flexible, nimble and downright creative to keep the doors open during the pandemic. Yet, as we settle into one new norm, in many parts of the country spring severe weather now looms. The good news is severe weather is one challenge you can do something about.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 23, 2021
The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. Griaule, who was doing work in Mali, told Ogotemmeli that he was confused by the occasional ramblings he had heard from older, apparently drunk men who repeated what he believed to be a curious phrase:
Software Suggest
FEBRUARY 26, 2021
“Marketing is not about the stuff you make; it’s about the stories you tell”- Seth Godin. Some names now seem as old as time itself in the world of hoteliers, like the Hiltons, the Marriotts, the Hyatts, etc. But never have we wondered how and why they are so known across the globe. However, if […].
Modern Restaurant Management
FEBRUARY 26, 2021
The pandemic has been particularly hard on the restaurant industry and its workforce. That’s why many are sharing experiences and making efforts to explore mental health and wellness initiatives. “In a world where so much has come to light and happened in this past year: racial injustice in America, massive unemployment, political strife, etc.
The Restaurant Times
FEBRUARY 26, 2021
The restaurant industry is a lucrative one no matter where you are in the world, but it is booming particularly well in the UK. However, while it may seem that anyone can open a restaurant there and be successful overnight, the truth is a bit harsher. For one thing, the UK has countless large food brands that compete with one another and a new one is being opened almost every day as well.
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
FEBRUARY 22, 2021
While the power grid struggled and Texas officials dithered, mutual aid groups demonstrated their capacity for fast, effective disaster relief [link].
Omland Hospitality
FEBRUARY 23, 2021
Ever since the world was exposed to various environmental issues, biodegradable and eco-friendly products in general have been on the rise. It is important to understand the value of our planet and although Earth meets all the environmental conditions to survive, us humans have been killing it at an alarming rate. Unfortunately the lifestyle nobody wants to give up comes at the cost of hurting the Earth, which is why it becomes the responsibility for big industries to make a collective move.
Modern Restaurant Management
FEBRUARY 23, 2021
I grew up learning the business from the best restaurateur I know — my father, T.J. Moran. He opened the first Ruth’s Chris franchise in 1975 and became one of the company’s largest U.S. franchisees. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows.
The Restaurant Times
FEBRUARY 23, 2021
When it comes to North Indian food, Bihari cuisine doesn’t seem to capture much attention compared to the glamourous Mughlai or Punjabi cuisine. Despite the stereotype, Puja Sahu and her team decided to bring Bihari cuisine to the forefront. Thanks to its delicious menu, a cozy ambiance, and great service, Potbelly has become a most loved spot in Delhi NCR and now even in Bengaluru.
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
FEBRUARY 20, 2021
Bowery Farming uses technology to prioritize accessibility and sustainability in their produce growing operations To some, the pristine growing conditions and perceived mechanical interference of a vertical farm can seem unnatural, but at Bowery Farming “interference” is actually not the goal at all. “We don’t really think about how people are involved in the growing process, but how to take people out of the growing process” says chief science officer Henry Sztul.
HotelREZ
FEBRUARY 22, 2021
HotelREZ partners with iWTX/Illusions. Drives Tour Operator and DMC revenues to HotelREZ members. HotelREZ Hotels & Resorts, one of the world’s largest, quality driven representation and distribution companies and global partner of the technology company Sabre , has partnered with iWTX/Illusions to streamline distribution to tour operators and destination management companies (DMCs) using automation on a centralized platform.
Modern Restaurant Management
FEBRUARY 25, 2021
COVID-19 has been a devastatingly destabilizing force for the food service industry. This time last year, industry revenue was strong, job growth was evident, and small business diversity was alive. But a few short weeks would change everything, from in-person dining to supply chain access to consumer standards regarding health, safety, and sustainability.
The Restaurant Times
FEBRUARY 23, 2021
When it comes to North Indian food, Bihari cuisine doesn’t seem to capture much attention compared to the glamourous Mughlai or Punjabi cuisine. Despite the stereotype, Puja Sahu and her team decided to bring Bihari cuisine to the forefront. Thanks to its delicious menu, a cozy ambiance, and great service, Potbelly has become a most loved spot in Delhi NCR and now even in Bengaluru.
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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
FEBRUARY 23, 2021
Black people are foundational to the culinary identity of the United States. This is the thesis of African/American: Making the Nation’s Table , a virtual exhibit from the Museum of Food and Drink (MOFAD). With text, historic artifacts, and a series of virtual events, the MOFAD exhibit traces this influence throughout all spheres of our food system: from agriculture and distilling, to the movements that spread food traditions across the country, to the individual chefs, cookbook authors, and inv
Modern Restaurant Management
FEBRUARY 23, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Things at bartaco changed when COVID-19 became reality. “We wanted to reimagine what our at-home guests were looking for, and as our CEO says, ‘Hospitality is safety’ ” So, could to-go cocktails work?
Modern Restaurant Management
FEBRUARY 25, 2021
More than 90 percent of restaurants have made, or plan to make, investments in kitchen automation technology, according to a report from Square that looks at the future of restaurants and retail. “We’re seeing restaurants shift to a model that places more emphasis on the kitchen as the central hub of the operation,” said Bruce Bell, head of Square for Restaurants. “Restaurants are embracing new channels for customers to interact with their business, effectively meeting th
Modern Restaurant Management
FEBRUARY 23, 2021
Clever Ramen, scheduled to open this spring, was designed with the concept of using raw, true materials that bring warmth and life to the restaurant space. Born and Raised Hospitality, the restaurant group behind other Phoenix restaurants Clever Koi, Across The Pond, and Fellow Osteria teamed up with Aline Architecture Concepts to create the new fast-casual build-your-own meal restaurant featuring a menu of customized ramen noodle bowls, steamed bao buns, and seasoned fries.
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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
FEBRUARY 24, 2021
Shutterstock. People are using credit card disputes to get free meals and it’s putting restaurants out of business The restaurant industry might be in dire straits, but that’s not stopping some people from scamming small business to get free food. According to a report in the LA Times , an increasing number of customers have been filing credit card disputes on meal charges, falsely claiming that their order was missing items or that it never arrived.
EATER
FEBRUARY 22, 2021
The union — Doughnut Works United — says that if the company does not officially recognize the union by Thursday, it will file for an election with the National Labor Relations Board [link].
EATER
FEBRUARY 24, 2021
Viktor Zolotukhin /Shutterstock. The rush to purchase heat lamps for outside seating has led to a lucrative secondary market — and a surge in stealing On the Thursday before Valentine’s Day, in the early hours of the morning, McGillin’s Olde Ale House had its heat lamps stolen. In a time when outdoor heating can be the difference between a restaurant surviving the winter or shuttering for good, these lamps, as the thief likely knew, were more valuable than cash.
EATER
FEBRUARY 23, 2021
Black food is “omnivorous and multinational,” says historian Jessica B. Harris. And it’s nourished this nation. Many assume African-American cuisine consists solely of fried chicken, collards, and cornbread. These are indeed touchstones of Black food in America, but that assumption is limiting in more ways than one, most obviously because it too narrowly defines the diversity of what we bring to the table.
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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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