Modern Restaurant Management

DECEMBER 17, 2020

2020 has been a challenging year for restaurants and hospitality professionals to say the least. The good news is that with the recent announcement of three vaccine trials that are up to 95-percent effective, the light at the end of the tunnel is becoming more apparent. Looking ahead to 2021, there are three trends we see defining the restaurant and hospitality industry. 1: COVID pivots are here to stay for a while longer until widespread vaccination and herd immunity.

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Back of House Marketing 212

7 Shifts

DECEMBER 18, 2020

Instagram is an important part of any business’s marketing strategy in 2021 , but you might be wondering how the social media platform can make an impact on your restaurant. In today’s world, people are constantly Instagramming their food before they eat it, especially if it looks pretty. There are bloggers who are updating their followers about their lives, everyday people trying to imitate the bloggers and food lovers who just want to share.

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EATER

DECEMBER 15, 2020

Banchan at Han Oak | Nick Woo. A kimchi crib sheet from the woman behind the jars at Portland’s acclaimed Han Oak restaurant Han Oak, the Northeast Portland Korean restaurant known for its crispy fried chicken, delicate dumplings, and seasonal vegetable banchan, is exactly the kind of place where you can feel comfortable eating alone. Because here, you’re not alone; you’re part of the family.

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Document 138

The Restaurant Times

DECEMBER 16, 2020

The startup costs of a restaurant can add up fast. Along with significant expenses such as the commercial space lease, licenses, permits, marketing, etc., procuring the right restaurant equipment is also one of the leading startup costs to look for. This article covers the list of fast-food restaurant equipment needed for opening a fast-food restaurant chain.

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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.

Guest Satisfaction

Modern Restaurant Management

DECEMBER 18, 2020

It’s not exactly a secret that COVID-19 has affected a number of industries. It has had a profound effect on our lives in such a short time, that it’s sometimes hard to imagine that things are going to go back to normal. Among industries that have suffered the most, leisure is surely at the top. Everyone from owners to busboys has felt the devastating effects the coronavirus has had on the economy.

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EATER

DECEMBER 16, 2020

Sweetgreen. Plus, Nestle reportedly fired a worker for reporting a racist comment, and more news to start your day With many offices closed, Sweetgreen must find a new way to lure in the lunch crowd. Sweetgreen is arguably the most upscale of the pay-$15-for-a-huge-salad-because-you-forgot-to-pack-lunch places, and like the rest of those types of restaurants, it has been hit by the fact that a lot of workers aren’t going into the office anymore.

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Modern Restaurant Management

DECEMBER 14, 2020

How virtual restaurants can help keep the industry afloat — if done right. The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. With restaurant foot traffic projected to remain low as tighter restrictions are put into place, smart restaurateurs have adopted a new approach to help them sustain and even grow throughout the pandem

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Modern Restaurant Management

DECEMBER 14, 2020

The pandemic has changed the physical and economic environment in which restaurants operate. Although food delivery has long been popular for certain types of food, pandemic restrictions and consumer preferences hastened the expansion of food delivery for almost all food and meals. Food delivery can be done either through the restaurant itself or through unrelated third-party online food delivery services.

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Modern Restaurant Management

DECEMBER 16, 2020

Cultivating and harvesting aquatic animals for consumption has been a practice of every civilization in history. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise, according to the National Oceanic and Atmospheric Administration (NOAA). Today, there is an industry debate over wild-caught versus farmed, with the latter pulling ahead in many conversational circles.

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Document 186

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

DECEMBER 16, 2020

Creating a national framework designed to protect restaurants and guests by promoting transparency, the National Restaurant Association, in partnership with DoorDash, Grubhub, Uber Eats and Postmates, released Public Policy Principles for Third-Party Delivery to better define best practices for third-party delivery and guide lawmakers in developing public policy.

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Information Marketing 186

Modern Restaurant Management

DECEMBER 15, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with The Halal Guys’ CEO Ahmed Abouelenein about the company’s humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning three continents.

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Marketing 177

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Diners Show Holiday Spirit. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.

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Modern Restaurant Management

DECEMBER 16, 2020

It would be an understatement to say that 2020 has been a challenging year – especially for restaurants. When planning for an unpredictable future ahead, it’s worth considering how to maximize the positive impact gift cards can have on the bottom line. Although sometimes considered an add-on to restaurant offerings, there are a wealth of marketing advantages that go beyond the initial gift card sale itself.

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Marketing 179

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

DECEMBER 18, 2020

Tap 42 Craft Kitchen & Bar features modern interpretations of gastropub fare with signature craft cocktails, an extensive wine list, and more than 42 craft beers to choose from. Tap 42 was among the first concepts in South Florida to combine signature architectural design with a chef-driven menu, extensive craft beer list, and handcrafted beverage program.

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Magazine 171

Modern Restaurant Management

DECEMBER 15, 2020

Artificial intelligence (AI) is something most of us encounter in our everyday lives without even realizing it. Social networks, mobile banking apps, chatbots, robo-readers, connected devices and even ride-sharing apps are all powered in one way or another by AI technology. Accenture defines artificial intelligence as a “constellation of technologies – from machine learning to natural language processing – that allows machines to sense, comprehend, act and learn.” The dri

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Modern Restaurant Management

DECEMBER 16, 2020

QSR brands that quickly adapted television advertising campaigns with messaging to respond to the pandemic saw this strategy pay off with greater consumer engagement, according to EDO, an advertising insights and analytics company that specializes in search engagement. “QSR brands were already very offer-driven and had been promoting delivery through services like Uber Eats and Doordash, so they were better positioned to adapt and respond during this crisis, said Kevin Krim, President &

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EATER

DECEMBER 17, 2020

Katheryn Moran /Shutterstock. The viral TikTok trend is both comforting and confounding for wannabe chocolatiers ‘Tis the season for hot chocolate, and an especially decadent version of everyone’s favorite holiday drink (suck it, cider) is exploding on TikTok and in suburban communities across the country. A basic-b h packet of Swiss Miss mix just can’t compete with the visually compelling and viral glory of hot chocolate bombs.

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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

Marketing

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry. We spoke with Zack Shwab, one of The Snug’s co-founders, to learn about how their tech-savvy business evolved during 2020 and where they see the future of restaurants heading.

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Scheduling Front of House Server Marketing 113

EATER

DECEMBER 18, 2020

The ads of the late 1970s and ’80s were so a part of the culture that they didn’t even feel like advertising Every year during the holidays from 1982 to 1991, McDonald’s would air a commercial that, thanks to its consistency, has become as synonymous with Christmas as candy canes and reindeer. In it, a group of children go ice skating on a pond in the woods, all taking to the ice with great enthusiasm, except for one runty kid who sucks at ice skating.

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EATER

DECEMBER 18, 2020

Alexi Rosenfeld/Getty Images. With winter bringing a COVID-19 surge and cold weather, some restaurants are temporarily closing In 2019, restaurateur Andres Branger and his partners had three Orinoco: A Latin Kitchen restaurants in Boston. Now, he has only one. As of November 17 , two locations are officially hibernating, ceasing operations entirely for the next few months and, hopefully, reopening when it’s safer and more profitable to serve customers again.

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EATER

DECEMBER 14, 2020

Popeyes chocolate-filled beignets are available nationwide starting today. | Photo: Popeyes. Plus, cannibal sandwiches, and more news to start your day Popeyes is selling beignets for the holidays. Less than three months after chocolate-filled beignets were initially spotted at a handful of Popeyes locations, the fried chicken chain is adding the dessert to its menus nationwide.

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Marketing 115

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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.

Cost Reduction

Modern Restaurant Management

DECEMBER 14, 2020

New York City’s Otto’s Tacos is relaunching as a delivery-only brand thanks to a partnership with its East Village neighbor Mighty Quinn’s BBQ. The brands’ flagship restaurants have been part of the same restaurant community since 2013, explained Mighty Quinn’s BBQ C0-CEO Micha Magid. “When Otto's was unable to re-open their restaurants following the COVID-related shutdowns, we proposed bringing the brand back to New York as a virtual taco concept and thei

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EATER

DECEMBER 17, 2020

Shutterstock. From flourless chocolate cake to buckwheat cookies It’s still December. It’s still 2020. It’s still a pandemic. And so our home baking continues apace. Whether you’re baking for yourself or for friends, a need to or an interest in forgoing gluten doesn’t mean skimping on texture or taste. From pavlovas to brownies to so many cookies, these are the recipes we turn to when basic AP flour is off the ingredient list.

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Definition 114

EATER

DECEMBER 18, 2020

A photo posted Thursday using Izard’s social media handle showed a “bibimbap” without any cultural context [link].

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EATER

DECEMBER 16, 2020

Prior to the pandemic, Porsena was always busy. | Photo: Greg Ramsey courtesy of Porsena. The story of Porsena — a Manhattan restaurant that shuttered this year after a 10-year run — is still playing out across the country as businesses feel the reverberations of the pandemic 2020 was supposed to be the 10-year anniversary of New York mainstay Porsena , and the Italian restaurant planned to go big with a slate of community events: a February dinner exploring Italian-Jewish cuisine, multiple chef

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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.