Modern Restaurant Management

OCTOBER 15, 2020

As consumers expect more convenient ways to get their favorite meals – even more so than ever before amidst the pandemic – adding delivery has enabled restaurants to meet those demands and grow digital sales. In fact, delivery has become mission critical. According to William Blair , delivery is projected to have a 25 percent CAGR over four years, growing from about $25 billion in 2018 to $62 billion in 2022.

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EATER

OCTOBER 16, 2020

Akerri /Shutterstock. People didn’t believe COVID would affect our remote community in South Dakota, but my cafe can’t take that chance This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. I was raised in Philip, South Dakota, a small rural community located 80 miles from the nearest big-box shopping center.

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Maintenance 145

Restaurant Engine

OCTOBER 14, 2020

Tap your local area with creative strategies to increase revenue. You’ve spent time, money, and a lot of effort to get your restaurant off the ground. Every day you go to work hoping and expecting to see more actual diners inside your restaurant excited to sample your menu. But even though you have great food and superb services, the people just aren’t there.

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7 Shifts

OCTOBER 15, 2020

As the Head of U.S. Operations for 7shifts, I have been based in the New York technology and hospitality space for years (including a leadership role at Yelp for nearly a decade). Never before has our local market experienced such a massive disruption to the restaurant industry as we are experiencing with the Coronavirus pandemic. Every restaurant has been forced to adapt their operations in order to survive and ultimately grow for the future.

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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

OCTOBER 14, 2020

Digital signage screens are everywhere. Big restaurant chains such as McDonalds and Taco Bell use them to display their different menu items next to delicious looking images. But digital signage doesn’t just have to be used to display menu items. You can use it to lay out your menu items in a way that influences your customers to purchase more, increasing the average order value.

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The Restaurant Times

OCTOBER 12, 2020

With consumers shifting away from the dining-out trend towards home delivery services, technological growth has paced up in the sector. Food delivery services are currently leading the online marketplace. According to statistics, the online food ordering marketplace’s total revenue is expected to grow at 8.8% until 2024. Food delivery businesses are continuously acquiring a substantial number of new customers each day.

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7 Shifts

OCTOBER 16, 2020

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Modern Restaurant Management

OCTOBER 12, 2020

How to improve customer experience, capitalize on new opportunities, and implement innovative technologies. Even in this challenging time for the industry, restaurants are finding innovative ways to better serve the needs of their customers. They are evolving at breakneck speed to keep up with constantly changing rules and regulations, but still managing to innovate as they go.

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Pricing Training Marketing 212

EATER

OCTOBER 13, 2020

Photo: Singapore Airlines. Plus, a second wave of pandemic hoarding, and more news to start your day People are desperate to go anywhere, even if it’s just a grounded airplane. Tickets for Singapore Airlines’ restaurant-inside-a-plane pop-up sold out within 30 minutes of reservations opening on Monday, Bloomberg News reports. The airline, which has faced steep losses and layoffs while most flights have been grounded during the pandemic, came up with the potentially lucrative idea to offer meals

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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

Restaurant Den

OCTOBER 10, 2020

During 2020, the internet has, without a doubt, been the savior of the restaurant industry due to the onslaught of the COVID-19 pandemic. As the government slammed the doors shut on dine-in customers, a huge number of restaurateurs turned to food delivery in order to keep their businesses afloat. Thankfully, this has been made easier […]. The post Off The Menu – Is Your Online Menu Turning Away Customers?

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The Restaurant Times

OCTOBER 15, 2020

An active social media presence is a must for all restaurants. It not only provides potential customers an inside look into your restaurant but also helps in building relationships and creating top-of-the-mind recall value. According to an intricated report on the Restaurant Industry & Market Evolution, restaurant operators said that they received 43 percent of online orders via direct channels out of which 22% chose social media channels like Facebook, Instagram for direct ordering.

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Accounting Marketing Information Article 69

Modern Restaurant Management

OCTOBER 16, 2020

In the last few months, many restaurants and foodservice brands have had to reevaluate branding and marketing strategies. One crucial point to consider: the impact that font and color choice have are often overlooked, and it shouldn't be. Restaurants especially need to be cognizant of their font and color choices, from the actual logo to the website to the menus.

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Marketing 204

EATER

OCTOBER 14, 2020

A plate of jackfruit tacos at New York’s GupShup | Photography by Louise Palmberg. In a panel conversation, three voices of the food world discussed the latitude given to white chefs to cook from a “global pantry” — and the limitations felt by chefs of color It’s never been easier for us to venture out of our native cuisines when cooking and pull inspiration from another culture’s foodways.

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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

MBB Hospitality

OCTOBER 12, 2020

You finally did it, you bought the restaurant of your dreams and it is performing very well. You’ve invested so much time, money, effort, blood, sweat, and tears into this restaurant. It will come as no surprise that you won’t want to consider rebranding your restaurant , this project is essentially your baby and you will do anything to protect it. But what if rebranding is the only way to save your restaurant?

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The Restaurant Times

OCTOBER 16, 2020

Technology has become an indispensable part of streamlining and running restaurant operations seamlessly. The restaurant Kitchen Order Ticket (KOT) is a small, yet critical aspect of the restaurant ordering system. KOT is a note which is forwarded to the kitchen and billing division, as soon as an order is placed while one copy is retained in the system for future reference.

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Modern Restaurant Management

OCTOBER 13, 2020

Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later. Among the key takeaways from Rosenberg’s story and in-the-trenches wisdom are: The four primary functions of a leader.

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Training Pricing Information Marketing 204

EATER

OCTOBER 15, 2020

Giedriius /Shutterstock. If you build a winterized outdoor patio, they still might not come As more states are allowing the hospitality business to reopen in varying capacities, restaurants, particularly those in cooler climates, are hastily prepping for a winter al fresco. Heat lamps are selling out and restaurants are attempting to build structures like insulated bubbles, all while encouraging customers to layer up under parkas and blankets.

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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

MFHA

OCTOBER 15, 2020

Sponsored by National Restaurant Assosiation Educational Foundation January 23rd, 2020.

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The Restaurant Times

OCTOBER 12, 2020

In the restaurant industry, revenue management is of utmost importance. One of the primary goals of restaurant revenue management is to maximize the overall sales and focus on decreasing the costs. It involves using tools such as a robust POS system and tracking reports to analyze the sales data to accurately predict future demand. This greatly helps make vital decisions about menu price, service capacity, and table turnover to boost the overall revenue and profits.

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POS Systems Procurement Kitchen Operations Article 52

Modern Restaurant Management

OCTOBER 15, 2020

There’s no doubt that the way restaurants are both run and experienced has forever changed. What was once a juggling act of seasonality, food costs, and labor wages has morphed into a whole new set of challenges and opportunities. Virtual brands, ghost kitchens, new digital tools for everything from delivery to how the door is run—all working in tandem to help restaurants surmount the peak of the pandemic.

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Reservations Communication Marketing 193

EATER

OCTOBER 16, 2020

Patricia Chang for Eater. Fancy wine drinker or not, you deserve some nice glasses No matter what wine you’re drinking, if it’s served in a great wine glass, it will usually taste better. Maybe that’s not the most verified science, but so many wine drinkers know it in their gut to be true. But not all wine glasses are created equal. Not only do reds and whites do better in different glasses , not every person needs the same type of wine glass, depending on the drinking habits, preferred wine, an

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Marketing 98

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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

MFHA

OCTOBER 15, 2020

Sponsored by National Restaurant Assosiation Educational Foundation March 19th, 2020 ?.

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Modern Restaurant Management

OCTOBER 12, 2020

To promote safety and efficiency, the restaurant industry is encouraging cashless transactions. But what about those without access to a bank or credit cards? When the coronavirus crisis took hold of the U.S. in mid-March, restaurants were forced to close their doors and shift to offering take-out and delivery services exclusively. In an attempt to mitigate the spread of the virus, many of these businesses said they would, for the time being, no longer be accepting cash.

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Modern Restaurant Management

OCTOBER 13, 2020

Restaurants have shifted their marketing messaging, channels, and more in the pandemic. They have also relied on digital solutions more than ever. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Nabeel Alamgir, CEO, and Co-Founder of Lunchbox , about how restaurants can own their digital ordering footprint and why it's so important.

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Marketing 178

Modern Restaurant Management

OCTOBER 16, 2020

Although no industry has been immune to the economic devastation wrought by the COVID-19 pandemic, the restaurant industry has been among the hardest and most visibly ravaged. Restaurants around the country shuttered their dining rooms for months due to COVID-19, most in direct response to state and local orders mandating their closure. Unfortunately, many will never re-open.

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Presentation 140

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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.