Modern Restaurant Management

MARCH 5, 2021

A restaurant’s website is an important information tool for your customers. Since this is the case it is crucial to update your website with the most recent and relevant information for your establishment. Knowing the kind of content your patrons are looking for and what changes to make is just as important. A well-designed restaurant website will help bring guests from online into your restaurant’s front door.

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EATER

MARCH 4, 2021

Faced with financial uncertainty and risks to their own health, many restaurant employees don’t feel safe working in these environments [link].

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7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. The stories of adaptation and pivot in the restaurant industry are nothing short of remarkable, as owners and operators have shifted business models on their head in order to stay afloat—and thrive. From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!

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Front of House Back of House Server Reservations 78

The Restaurant Manifesto

MARCH 1, 2021

The explosion of virtual restaurants threatens the sustainability of traditional business models. The post Ghost Kitchens Cloud the Future of Restaurants appeared first on The Restaurant Manifesto.

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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

Modern Restaurant Management

MARCH 2, 2021

Prior to COVID-19, I would have told my clients that the most important key to success in the restaurant/bar/hospitality business is customer service. But COVID-19 has turned our industry on its head. The things that were important 15 months ago don’t seem so crucial now. As more operations open and more people get the available vaccines, the most critical thing that we can do as owners is to entice guests to walk in our doors.

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Sanitation Training Customer Service Presentation 142

The Restaurant Times

MARCH 3, 2021

When Rahul was in the UK for his MBA, he had tasted one of his kinds of milkshakes and was keen to replicate the same taste in his hometown Hyderabad. Soon after returning from the UK, the entrepreneurial bug hit him and he decided to form a milkshake outlet. Initially, he was criticized by many for his business idea but he was keen to succeed. He decided to take a plunge and after rigorous research for over a year, he established the first Makers Of Milkshakes (MoM) drive-in outlet on a Bangalo

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Procurement Events Pricing Marketing 52

LimeTray

FEBRUARY 27, 2021

Covid has brought out the unprecedented times in front of us. Every industry around the world has been affected due to it, restaurants a bit more. The restaurant industry has tried to cope with their operations, financials, changing consumer behavior, and value offerings in real-time to survive the situation. The significant facilitator for this transition is technology.

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POS Systems Kitchen Operations Blog Reservations 52

Modern Restaurant Management

MARCH 1, 2021

Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. In fact, today’s consumer is demanding total transparency, so it is incumbent on restaurants to provide assurances that both the premises and the food are safe.

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EATER

MARCH 5, 2021

Former employees accused the fine dining restaurant of failing to pay minimum wage for all work performed, among other complaints; chef Blaine Wetzel denies the allegations [link].

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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

Modern Restaurant Management

MARCH 4, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant labor issues with expert Mary Hamill, VP, Pre-Sales, at HotSchedules, a Fourth company. The pandemic has had a tremendous impact on restaurant staffing and Hamill noted that many restaurants reevaluated how they staff and looked to her company to help them with labor optimization.

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Marketing 132

Modern Restaurant Management

MARCH 4, 2021

For nearly a year, many restaurants have straddled the line between open and closed. Driven by state and local COVID-19 data, they’ve been forced to shut down at the drop of a hat and reopen just as quickly. While the green light to reopen is long-awaited good news, as various states continue to allow establishments to open dining indoors at a limited capacity, there are monumental impacts to the overall foodservice industry and subsequent impacts on the food and beverage manufacturers and

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Pricing 109

EATER

MARCH 3, 2021

From the iconic Lao Gan Ma to new classic Fly by Jing, the spiciest, savoriest, and most essential chile crisps and oils to have in your pantry These days when I open my fridge, a stack of chile crisp jars greets me. I’ve been collecting them for months now; I currently have at least 10 different chile crisps and oils, ready to turn up the volume on anything I make.

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EATER

MARCH 1, 2021

STEKLO /Shutterstock. Following a heated debate on Twitter, the site has been replaced with an apology Over the weekend, product manager and engineer Tom Redman announced on Twitter that he and two friends were launching Recipeasly, a website for those looking to collect online recipes without having to read the many words of the recipe’s creator. The site, he advertises, is “your favourite recipes except without the ads or life stories.”.

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Blog Marketing 117

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

Modern Restaurant Management

MARCH 2, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the changing guest experience at franchises with TJ Schier, a veteran restaurant operator and consultant. Shier is the author of four books, has been an in-demand trainer for restaurants, and is a Which Wich franchisee. At the start of 2020, Schier wasn’t focused on off-premise.

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Catering Book Marketing 98

EATER

MARCH 2, 2021

This will be the first time diners are allowed to take a seat inside the city’s restaurants since COVID-19 cases skyrocketed by 250 percent last November [link].

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EATER

MARCH 4, 2021

Photo: Niloo /Shutterstock. Around the world, people are paying more for household essentials Food prices are soaring around the world, due largely to the COVID-19 pandemic and climate change. This sadly comes at a time when millions of people are out of work and already struggling to afford essentials. As predicted by climate change experts, extreme weather conditions are wreaking havoc on the global food chain — the recent storms in Texas , which destroyed crops and livestock, being a recent e

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Pricing 111

EATER

MARCH 1, 2021

Massachusetts is still just weeks removed from the pandemic’s peak, when its healthcare infrastructure was stretched to its outer limits for a second time in under a year. [link].

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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.

EATER

MARCH 3, 2021

Without a plan to vaccinate food service workers, Gov. Greg Abbott’s plan to roll back capacity limits and the mask mandate endangers some of Texas’s most vulnerable [link].

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EATER

MARCH 4, 2021

Tienlon Ho | Pete Lee. Writer Tienlon Ho talks about collaborating with chef Brandon Jew on their new cookbook, “Mister Jiu’s in Chinatown,” and the challenges of documenting this moment in time in Chinese-American food In the two pages set aside for acknowledgments in Mister Jiu’s in Chinatown , the cookbook’s chef-author thanks Tienlon Ho “for writing this book with me, for qualifying our ideas and for pouring your heart into enriching these pages with Chinatown’s fascinating history.

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Book Document Presentation Marketing 106

EATER

MARCH 3, 2021

By blending different material and styles, the South Carolina-based forger makes truly unique knives At Middleton Made Knives in South Carolina, Quintin Middleton makes Damascus steel chef knives by welding two types of steel together. The bladesmith extends the concept of “blending” into his forging process as well. “My style is Japanese a little bit, but I take bits from the Japanese culture and the European culture, and kind of blend it together to make my own,” he says.

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Magazine 105

EATER

MARCH 2, 2021

Photo and cake by Michelle Cruz. How a new generation of social media-savvy bakers are breathing life into old-school cake decorating techniques Scroll through enough social media accounts belonging to women ages 18 to 34 and you might be convinced that, despite the drab sweatpants you’ve been wearing for days straight, there’s never been a prettier time to be alive. “ Soft girl ” and cottagecore aesthetics have given rise to a wash of dreamy pastels and pastoral fantasy, a celebration of hyper-

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Accounting Catering Magazine Book 104

Speaker: Jay Black, Senior Account Executive

Let's set the record straight: in-store retail isn't dead - it's evolving! Faced with the digital age and the demands of omnichannel shopping, some retailers are thriving while others are struggling to adapt. Join Jay Black in this exclusive session as he explores the strategies that set successful stores apart, including: Crafting unique and unforgettable in-store experiences 🛍️ Mastering the art of retail demands 🛒 Navigating inventory challenges in today's climate 📦 an

EATER

MARCH 5, 2021

e.l.f. The makeup line, which includes eyeshadow and an avocado-shaped makeup sponge, will be released March 9 You ever walk into a Chipotle, see the offerings, and think, “Gee, I really wish I could turn this into a loo k?” Well, now finally you can accent your eyes with sofritas, thanks to Chipotle’s collaboration with E.L.F. cosmetics. “There is nothing tastier or prettier than the combination of burritos and makeup!

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EATER

MARCH 2, 2021

Once you try one, you’ll wonder why you bothered cleaning produce with past-their-prime sponges or dish towels In a bid to cut down on grocery trips last year, I signed up for a community supported agriculture (CSA) box. Every Thursday, the produce arrives fresh as can be, usually unwashed and occasionally housing a live insect. The weekly unboxings are largely delightful, especially resplendent right now with winter citrus.

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EATER

MARCH 2, 2021

Indoor dining capacities can go back to 100 percent and masks will not be required starting on March 10 [link].

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EATER

MARCH 3, 2021

Mitch Lazorko /Shutterstock. The Austin-based chain will be sold to a private-equity firm Alamo Drafthouse, the independent theater chain known for its dine-in meal service, including food and drink specials inspired by films, has filed for Chapter 11 bankruptcy. The Austin-based chain’s assets will be sold to private-equity firm Altamont Capital Firms, a previous backer of the company, and affiliates of investment management firm Fortress Investment Group, Variety reports.

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Speaker: Lauren Fernandez - CEO & Founder, Full Course

Companies all over the world, including Marriot International and Hilton Worldwide, are aware of the value of including DEI in their talent acquisition strategy. However, despite these initiatives, there is still plenty that the hospitality sector can do to promote DEI. When comparing the hospitality industries in India, Iraq, the UK, and the US, you will see that there is a consistent underrepresentation of persons from different ethnic, gender, and disability origins across all levels of the i

Communication