Modern Restaurant Management

DECEMBER 22, 2021

With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.

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EATER

DECEMBER 22, 2021

Cha Pornea. Valued for its seasonality and hyperlocal terroir, the beloved natural sweetener is facing an array of threats, from urbanization to climate change It’s 3 a.m. in Nimpith, a tiny town in the eastern Indian state of West Bengal. Sixty-one-year-old Chuno Mistry heads towards a row of wild date palm trees. Mistry is a shuli, or date palm tree tapper, and he carries earthen pots slung from a bamboo pole, known as a byank, on his shoulder.

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Book 127

The Restaurant Times

DECEMBER 21, 2021

With online food ordering proliferating and the willingness to spend long hours standing in lines plunging, dark kitchens are fast gaining popularity in the food and restaurant industry. The online delivery and takeout segment has witnessed a whopping 21.7% growth since 2017. While some restaurant owners have already made a shift towards delivery-only kitchens, some are still wondering if they really are as profitable as they are claimed to be. .

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PhocusWire

DECEMBER 20, 2021

Many startups reduced headcount and brought down the shutters during the pandemic, TripActions raised significant rounds, unveiled new products and is poised for further growth.

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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 20, 2021

The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.

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The Restaurant Times

DECEMBER 22, 2021

To run a restaurant smoothly, an operator needs to look at multiple aspects simultaneously. Managing inventory, training staff, hiring new employees, tracking sales, etc. are crucial restaurant operations and need to be looked at carefully. Inefficiencies in even one process can derail the operations of the entire restaurant. Therefore, you need to come up with the best ways to integrate multiple processes with the assistance of technology solutions, competent hiring, and data-driven decisions.

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PhocusWire

DECEMBER 23, 2021

Airlines that are supporting eVTOL development tout its possibilities for easing commutes to and from major airports, as well as the environmental benefits of electric-powered transport.

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Modern Restaurant Management

DECEMBER 22, 2021

The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. Dozens of new restaurants are opening worldwide every day, so it is important that your establishment attracts customer’s attention. In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails.

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Events 209

EATER

DECEMBER 21, 2021

TikTok | @desireerosebaker. Tourist Desiree Baker shared her bizarre experience at Cassa Times Square on TikTok One of the best parts of eating in a restaurant is eavesdropping on dates. You may like to think you’re better than that, but you’re not, because the second you sense the tension in the voice of someone two tables away, it’s next to impossible to ignore.

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Reservations 107

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

The Restaurant Times

DECEMBER 22, 2021

New York, a city that never sleeps, is a key metropolis of the USA. With diners flocking back to restaurants in the new normal, several restaurants have had to expand their capacity and hire new employees. The competition might be daunting, but the sweet aroma of success and the lure of low rents will drive you in the right direction if you know how to start a restaurant in New York.

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PhocusWire

DECEMBER 22, 2021

The India-based company says it saw a considerable improvement across all its key performance indicators between July and September while the country attempted to rebuild following the devastating impact of the Delta variant.

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Modern Restaurant Management

DECEMBER 21, 2021

As we wrap up a year that brought more tremendous change to the hospitality industry, I like to look ahead and anticipate some of the opportunities and challenges we will see in 2022 (and beyond). As FSR’s Danny Klein recently said, “the industry has moved well past the ‘pivot’ stage and this worn-out idea of a new normal,” and is ripe for further transformation.

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EATER

DECEMBER 20, 2021

Excluding fat bodies from food world trends is nothing new, but that doesn’t make it any better Merch is trending. And while everyone from podcast hosts to niche astrology meme accounts is selling something wearable, the highest-profile drops are from fast food and “junk” food brands. There’s a huge amount of ’90s nostalgia at play — AriZona iced tea’s jackets with the brand’s classic patterns and Pizza Hut’s plastic red cups are meant to hearken back to the decade that’s just so trendy right no

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Magazine Accounting Marketing 101

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

The Restaurant Times

DECEMBER 22, 2021

Opening a takeaway restaurant has become easier than ever before over the years. Since 2018, the takeaway business in India has grown by approximately 17% every four months. To put that into perspective, for every existing 100 takeaway joints, 17 more pop up every four months. As a result, thousands of carry-out dining establishments open daily. . The pandemic has changed the world, and it has brought significant changes to the food and beverage industry as well.

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PhocusWire

DECEMBER 22, 2021

The industry is at an important moment as it unravels itself from a devastating two years since the onset of COVID-19. These are some of the people who will lead that process and place technology at its heart.

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Modern Restaurant Management

DECEMBER 21, 2021

Mondel?z International Foodservice identified top trends expected to elevate the foodservice industry in 2022 and beyond. When the pandemic emerged in early 2020, the entire foodservice industry faced fast and unexpected change. Across segments, operators were forced to rapidly adjust operations—initially to stay afloat and then ultimately succeed long term in this new industry environment.

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EATER

DECEMBER 21, 2021

Shutterstock/ Hans Geel. A festival in Long Island City, Queens is on a mission to expose the U.S. to fresh, handcrafted versions of the Italian holiday favorite This winter, 250 made-in-Italy, naturally leavened panettoni got to partake in one of the birthrights of traveling to New York: Getting stuck at JFK airport. Cafe owner and Italian foods importer Cristiano Rossi had shipped the panettoni to New York at the end of November for the first-ever New York Panettone Festival.

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Presentation Information Events 95

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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

The Restaurant Times

DECEMBER 20, 2021

It is no secret that Americans like drinking, whether it is beer, wine, vodka, whiskey, or any other hard drink. According to a survey conducted by NSDUH in 2018, around 140 million Americans (~51% of the population) aged 12 or more were current consumers of alcohol. However, another survey conducted by IWSR in 2019 states that some of the current alcoholics in the US are seeking low sugar and low-to-no alcohol drinks, which indicates a shift in demand towards relatively healthier beverages.

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PhocusWire

DECEMBER 21, 2021

Aileen McCormack, chief commercial officer at CarTrawler, explains how issues in car rental have evolved this year and also how airlines and other travel providers are putting the product as a part of their retailing strategies.

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Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While initially it was more difficult or impractical to assure adequate levels of staffing, and supply chain disruptions were causing product shortages or outages, these complications are now coming at a real cost to restaurants.

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EATER

DECEMBER 23, 2021

Louiie Victa/Eater. Catfish, shrimp, Gulf oysters, and lump crab put a regional stamp on the Provençal fisherman’s stew The onset of winter shifts something in me. Maybe it’s the fact that after months of enduring oppressive heat, it’s now time to break out chunky sweaters, firepits, and whiskey. It could also be that I know the holidays are just around the corner, and this year, I have a brand-new baby girl to introduce to the joy of the season.

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Reservations 87

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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

EHL Insights

DECEMBER 20, 2021

The industry has seen an exponential shift to digital hospitality solutions in the past few years, from eatery computer systems to restaurant management. With more people spending more time at the restaurant than grocery stores, an emerging ecosystem of organizations now relies on digital technology to reduce restaurant failure rates. Understanding and developing current digital restaurant management skills not only makes you stand out, but will also strengthen career prospects.

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PhocusWire

DECEMBER 20, 2021

Despite the immense challenges that 2021 has continued to throw at the travel industry, a string of trends and developments have emerged to make it, once again, a year to observe with interest.

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Modern Restaurant Management

DECEMBER 23, 2021

It’s a fact that New Year’s Eve is one of the most dangerous holidays – 47 percent of men and 40 percent of women admitted to binge drinking to ring in the New Year, drunk driving accidents are significantly up and more pedestrians are killed on New Year’s Day than any other day of the year. While businesses in the hospitality industry provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines, it’s also their responsibility to keep

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EATER

DECEMBER 20, 2021

Louiie Victa/Eater. Inspired by recipes that add milk instead of water to Shin Ramyun, I decided to try something similar with pasta One of my most prized home decor elements is my instant noodle shelf, its contents displayed just like what you would see in a convenience store. It takes over a whole section of my bookshelf and is always stocked with at least four to five different instant noodles, from spicy Korean ramyun to tart Thai noodles.

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Reservations 86

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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.