Modern Restaurant Management

DECEMBER 10, 2020

As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.

Marketing 219

Marketing Information Communication Presentation 219

7 Shifts

DECEMBER 8, 2020

What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur

Front of House 148

Front of House Server Events Special Events 148

EATER

DECEMBER 10, 2020

Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.

Definition 145

Definition Book Server Presentation 145

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options. As a restaurateur, you have a built-in clientele at the ready. But is a client base enough to start your catering business? Opening a catering business tied to your restaurant can add extra profits to your business.

Catering 113

Catering Server Scheduling Procurement 113

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 11, 2020

As restaurants and bars struggle through the pandemic, the alcohol industry is suffering along with them. Despite a jump in store sales as consumers began drinking more at home, global alcohol sales are expected to fall about 12 percent in 2020, according to IWSR Drinks Analysis. In this challenging year, one bright spot for the industry has been the booming popularity of ready-to-drink (RTD) alcoholic beverages.

Marketing 203

Marketing 203

EATER

DECEMBER 11, 2020

Photo: Niloo /Shutterstock. Plus, Colin Kaepernick gets his own Ben & Jerry’s ice cream flavor, and more news to start your day More people admit to shoplifting what they need to survive. Since the pandemic began, Americans have called for relief for individuals and small businesses. Stimulus checks, rent and mortgage cancelation, and universal health care have all been on the table.

145

145

7 Shifts

DECEMBER 9, 2020

In a webinar as part of Toast’s Restaurant Recovery Series , co-sponsored by 7shifts and our trusted partners at XtraChef , we gathered restaurateurs from around the country to discuss new ways of managing staff, new service and compensation models, and how COVID-19 has impacted their business. Hosted by Henry Patterson of Rethink Restaurants , the panel featured restaurateurs: Andrea Borgen from Barcito & Bodega in LA Kevin Healy from HOUSEpitality in Virginia Tanya Li from Flour Bakery + C

Communication 78

Communication Events Catering Pricing 78

Modern Restaurant Management

DECEMBER 11, 2020

The holidays are here and if we could pick any year to relax and let go a little more, it’s this year, right? Not so fast. Before putting your feet up and roasting chestnuts on an open flame, remember this: November to January are the busiest and most profitable months in the year. According to Deloitte , holiday retail sales this year should rise between one and 1.5 percent, amounting to between $1.147 trillion and $1.152 trillion during the November to January time frame.

Blog 198

Blog Information Marketing 198

The Restaurant Times

DECEMBER 6, 2020

Food trucks are gaining popularity in the evolving restaurant space. The advantage of mobility in the food truck format has given operators access to multiple locations at an initial capital lower than a restaurant of any other format. According to statistics, in 2019, the overall revenue stream from food trucks grew by $985M. It is no surprise that foodpreneurs are looking for ways to invest in a food truck instead of going for a traditional restaurant.

Procurement 52

Procurement POS Systems Maintenance Information 52

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

EATER

DECEMBER 7, 2020

Incarcerated people, abolitionists, lawyers, and lawmakers paint a grim picture of the state of food inside the Commonwealth’s prison system, especially during the pandemic [link].

129

129

Modern Restaurant Management

DECEMBER 8, 2020

The advent of on-demand food delivery can be traced back to the early 2000s when the use of GrubHub, Seamless and numerous other online and mobile food-ordering systems became commonplace among college students and young professionals throughout the United States. Gone were the days of leafing through a pile of crumpled menus to order takeout. Now, one could quickly search for local restaurants, view their menus, and order and pay online.

Download 172

Download Definition Pricing 172

Modern Restaurant Management

DECEMBER 8, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Angela Fernandez , the Vice President of Community Engagement at? GS1 US , the information standards organization?, about food safety and traceability. To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.

Information 172

Information 172

Modern Restaurant Management

DECEMBER 9, 2020

The New York Times has a theory on the popularity of curbside pickup : people miss going to restaurants and stores. Picking up curbside gives them a reason to get out, even if they never leave their cars. Beyond an excuse to leave the house, it’s also convenient, no-touch, and safe. Restaurants across the country are adding and expanding their curbside services out of necessity, and consumers have started using them more, also out of necessity.

Download 166

Download Communication Marketing 166

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

DECEMBER 9, 2020

It's no secret that the restaurant industry has been severely impacted by COVID, perhaps more than any other industry. There have been bright spots – the QSR sector, notably – and recent signs that a turnaround is underway, including Moody's upgrading its industry outlook to stable last month. But in general, restaurants have had to chart their own path to recovery.

POS Systems 152

POS Systems Communication Presentation Marketing 152

Modern Restaurant Management

DECEMBER 7, 2020

At a time when stress is running high for folks cooped up at home, comfort food from their favorite restaurant is a respite in a crazy world. Fortunately, loosened restrictions have allowed most restaurants to welcome dinner back, although in many cases they are still operating at reduced capacity and with such caveats as shortened menus, face coverings when not seated, and social distancing.

Information 111

Information Presentation Marketing 111

EATER

DECEMBER 9, 2020

Chef Jack Tsoi has been developing his technique three decades at East Court and Mike’s BBQ in Toronto “It’s actually a lot of steps to make Chinese-style roast pig,” says East Court and Mike’s BBQ chef and owner Jack Tsoi. “It’s not an easy task, this line of work.” Tsoi has been perfecting the art of roasting up to 10 whole pigs a day for the last 20 to 30 years at his popular Toronto shop, ensuring that each pig leaves the oven with even, crispy skin, juicy meat, to be served in a variety of

102

102

EATER

DECEMBER 9, 2020

Courtesy Kat Lieu/Subtle Asian Baking. Subtle Asian Baking, an offshoot of the popular Facebook group Subtle Asian Traits, now has more than 67,000 bakers trading recipes, tips, and a sense of community It’s hard to remember now, but in the early days of COVID-19, people were baking. In kitchens across the world, sourdough sat on counters, fudgy brownies were pulled out of ovens, and home cooks either discovered and then claimed as their own the perfect brown butter chocolate chip cookies, or at

Document 100

Document Server Book 100

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

DECEMBER 10, 2020

The best gadgets to use so those Champagnes, pét-nats, and other bubbles stay fresh for days after opening Around this time of year, people like to default to wine with bubbles, both as an easy gift and as a personal beverage of choice for the celebrations the month brings. But most of us are paring down our gathering sizes these days, so you may want the bottle of cava, crémant, or pét-nat you pop open to be enjoyable for another day. or two or three.

Pricing 100

Pricing 100

EATER

DECEMBER 9, 2020

Shutterstock. Our favorite recipes for chewy, chocolatey brownies — and one blondie, too. Holiday baking season is in full swing, but brownies have been on our minds for a while now. Maybe that’s because of the inexplicable inability of the most recent crop of Great British Baking Show contestants to make one correctly. (Seriously, Britain, what’s going on?

Book 100

Book 100

EATER

DECEMBER 8, 2020

A dish from Sazenka, the first Chinese restaurant in Tokyo to get three Michelin stars | Sazenka. There are two new three-star restaurants in the most Michelin-starred city Tokyo is the latest stop on Michelin’s international dining guide tour, and the French tire company continues to be particularly generous with its starred designations in the Japanese city, which has more Michelin-star restaurants than any other.

Pricing 100

Pricing 100

EATER

DECEMBER 7, 2020

Clash burger from Burger Punk | Dave Cathey. Support OKC’s restaurants with Doritos-topped burgers, old-school prairie Lebanese food, and “Banh Jovi” banh mi After five years of unmitigated growth, the 405 diningscape was due for some contraction coming into 2020. Years of expansion helped build Oklahoma City’s scene into a rich tapestry of cultures and flavors, including the vibrant Asian District north of downtown, a range of Mexican, Central and South American flavors to the south and west, a

Pricing 98

Pricing 98

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

DECEMBER 10, 2020

But until I can afford a $650 toaster, I’ll just keep on clicking through the Sicily-inspired collection My fantasy kitchen is filled with Smeg appliances: a mint-green refrigerator , an accompanying mint-green dishwasher, even a mint-green espresso machine , and I don’t drink coffee. In my head, I offset the toothpaste palette with pastel accents: a cream-colored stand mixer and a pale pink blender, like the one in Brendan Fraser’s family kitchen in Blast from the Past.

97

97

EATER

DECEMBER 9, 2020

Brandon Scott tightens restrictions on the city’s businesses as its hospitalization numbers reach a record high [link].

118

118

EATER

DECEMBER 8, 2020

Maketto’s fried bird is coated in five-spice, honey, fish sauce, and chili oil “Practically every culture that eats chicken has come up with a way to crisp birds in hot oil,” wrote Osayi Endolyn in her essay “Fried Chicken Is Common Ground,” from You and I Eat the Same. There’s the Southern American version created by African and African-American cooks and now ubiquitous all over the country, behind glass counters in gas stations and sold by the bucket in supermarket chains; there’s Japanese kar

Marketing 95

Marketing 95

EATER

DECEMBER 9, 2020

“I do say it like that, but not because I think that’s how it’s actually pronounced,” the TV chef and writer said after breaking the internet on Monday [link].

100

100

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