Modern Restaurant Management
JULY 23, 2021
This year, 42 percent of restaurant brands plan to invest in customer loyalty programs. This is no surprise given that mobile has now become the restaurant industry standard, especially as the pandemic accelerated the need for digital ordering technologies. In 2020, Starbucks reported that nearly a quarter of all its orders in the U.S. were placed from a phone.
EATER
JULY 21, 2021
More than a billion marine animals, including mussels, died during the recent heatwave that swept across the Pacific Northwest | Alyssa Gehman. More than a billion marine animals died in the heatwave that swept across the Western U.S. and Canada last month. The climate crisis doesn’t exist in some hypothetical future — it’s already here. Tens of thousands of dead mussels lay along the coastline in Vancouver, British Columbia, boiled alive by the extreme heat wave that swept across the Pacific No
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The Restaurant Manifesto
JULY 22, 2021
Reversing the domination of corporate food systems requires more progressive public policy. The post America Has A Chain Restaurant Problem appeared first on The Restaurant Manifesto.
OpenTable
JULY 20, 2021
Picture it: Saturday night. The restaurant is booked. But the best four-top sits empty, another reservation that never… The post No-show diners by the numbers appeared first on Open for Business.
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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Modern Restaurant Management
JULY 22, 2021
Is it over yet? Not just quite but we can already see some effects of COVID-19 in the hospitality industry, especially restaurants. One would say: nothing will ever be the same. Nevertheless, these effects shouldn’t be considered as dramatic and apocalyptic. Just as in any other analysis, there are both pros and cons. Let’s observe some of the established ones that emerged in the restaurant industry in the past year – and won’t fade away any time soon: Customer Habits Hav
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
JULY 23, 2021
Eldose Madott and Revathy Sunny started their journey as restaurateurs with Melt & Roast in November 2019. Establishing a restaurant in a competitive market like Dubai can be a challenging task, especially during COVID-19. With dine-in services being affected, having a presence on multiple food ordering services and not missing out on potential customers had become more crucial than ever.
OpenTable
JULY 23, 2021
With vaccination rates rising, Americans are once again on the move. According to a report from American Express, 76% of… The post Travel is back: Get insights you need to understand what that means for you appeared first on Open for Business.
Modern Restaurant Management
JULY 19, 2021
As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. From kitchen staff to waitstaff and janitors to managers, the industry is faced with one of the tightest labor markets in years amid an economic recovery from one of the worst crises in living memory.
EATER
JULY 23, 2021
In the ’90s, fine dining chef Andrew Selvaggio was tasked with creating a burger that would appeal to sophisticated palates. The problem was no one wanted it. The year is 1996. Charles and Diana are divorcing, Jerry Maguire tops the box office, a Finn Dorset sheep named Dolly makes a friend made from her own mammary gland, and America’s favorite sitcom is a show about nothing in which four neurotic New Yorkers debate life’s finer points.
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
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The Restaurant Times
JULY 20, 2021
As online ordering surges in the UK, food deliveries and takeaways have become a major stream of revenue for restaurateurs. In this new era, UK restaurateurs are profiting off takeaway businesses. According to Statista, a UK household spends about 5 pounds per week per person on takeaways. With such wide acceptance of takeaways in the region, especially post COVID-19, a restaurateur needs a perfect guide to opening a takeaway restaurant. .
EHL Insights
JULY 21, 2021
In February last year in the midst of the Covid-19 pandemic, Blackstone completed the largest-ever private property deal in the UK by buying iQ Student Accommodation for £4.66 billion.
Modern Restaurant Management
JULY 20, 2021
The pandemic has devastated the restaurant industry, with profitability and staffing levels down for the vast majority of restaurant operators. As COVID-19 restrictions are lifted and the hospitality industry begins to reemerge, now is the time for restaurants to look at how to turn their pain points into strengths through technology. Restaurants should ask themselves the following question: as customers return to dining out, how can we keep not only our guests—but staff—happy?
EATER
JULY 22, 2021
Sophia Pappas. The world of vanilla products is as rich as it is potentially confusing. Here’s how to navigate it. Vanilla, as a concept, suffers a bad rep: The word alone implies something safe at best, and boring at worst. Basic, basically. But vanilla as an ingredient is a wondrous thing, ambrosial, floral, warm, and sophisticated. In truth, the essence of vanilla is anything but plain.
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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
The Restaurant Times
JULY 23, 2021
Stefan is MD-KSA and Group Strategy Director at Keane, providing the lead on strategic F&B consulting, master planning, and concept development for the company’s studios in London, Dubai, Bangkok, and Jeddah. He was previously F&B Senior Director at Marriott for the Middle East & Africa and founder/CEO of TRIBE; with extensive work experience in the retail space, being associated with malls such as the Mall of the Emirates and Yas Mall.
eHotel Management
JULY 19, 2021
, WEF_Future_of_Jobs_2020. WEF Future Job Survey. Online Hotel Management Courses and Training.
Modern Restaurant Management
JULY 21, 2021
To help restaurants prepare for lifted restrictions and labor shortages, Cintas Corporation offers five essential tips. “From closures to limited capacity to other restrictions, the restaurant industry remarkably adapted to keep their businesses running during the pandemic,” said John Engel, Director of Marketing, Cintas. “As restaurants prepare for a return to ‘normal’ this summer, they are faced with new challenges, such as labor shortages, increased demand and ma
EATER
JULY 19, 2021
Shutterstock. Vibriosis cases are the highest ever recorded for the month of July, according to the Washington State health department [link].
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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.
The Restaurant Times
JULY 21, 2021
Back in 2017, food trucks were a big trend in India. It was a time when customers’ taste buds evolved and shifted more towards unique flavours. They found food trucks to be an uncommon and interesting concept of serving food. Their love for street food rekindled with this format, which is why food trucks were being preferred to dine-in ambiences.
Modern Restaurant Management
JULY 21, 2021
After many months of home cooking and mixed success with baking experiments, most of us are really looking forward to meeting up with a group of friends for a tasty meal in a restaurant. Having been deprived of these types of social gatherings – and similarly a romantic candlelit dinner for two – even allowing for the requisite Covid restrictions, returning to restaurant dining holds huge appeal for many.
Modern Restaurant Management
JULY 20, 2021
This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Remarkable Resiliency. The U.S. restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group.
Modern Restaurant Management
JULY 23, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Steve Schulze, the Founder of Nékter Juice Bar, a juice bar that is at the forefront of the juice cleanse revolution with cold-pressed juices, smoothies, and acai bowls. The duo talked about surviving the pandemic, Schulze’s path to launching the juice bar, and their plans for expansion.
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
Modern Restaurant Management
JULY 22, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Joe Robert-Thornton, EVP and COO of HMSHost, a world leader in creating dining for travel venues. HMSHost operates locations all over North America and is part of Autogrill Group, the world’s leading provider of food & beverage services for people on the move. “We’re not really a brand, and so most people won’t know this because we’re operating other people’s brands,” Robert-Thor
EATER
JULY 20, 2021
Hosts Cynthia Graber and Nicola Twilley. The popular podcast explores the science and history of food We’re thrilled to announce Gastropod , the award-winning podcast exploring food topics through the lens of history and science, is joining Eater as a partner on August 3. Launched in 2014 and hosted by journalists Cynthia Graber and Nicola Twilley, Gastropod offers unparalleled, enterprising journalism, in-depth reporting, production value, and storytelling.
EATER
JULY 21, 2021
Chefs Chudaree Tam Debhakam and Prin Polsuk go night fishing for river prawns to make kanom jeen nam ya “River prawn is a very valuable ingredient for us Thai people,” says Chudaree Tam Debhakam, chef and owner of Baan Tepa in Bangkok, Thailand. “I think it’s one of the most expensive Thai ingredients.” In her kitchen, Debhakam uses her world-renowned skills to craft dishes that honor traditional Thai ingredients.
EATER
JULY 21, 2021
Mary Kang/Bloomberg via Getty Images. Local health officials’ new recommendations suggest restaurant and bar customers should go back to masking up inside [link].
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
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