Modern Restaurant Management

MARCH 15, 2021

Gaining traction as you work to franchise your concept can take a great deal of effort and strategic thinking. After more than a decade of investing in a variety of industries and branded businesses, I’ve learned what exactly businesses need to do before they start franchising and throughout the process to maximize success. These steps are tried and true, and have guided the franchisors I’ve worked with to the opening of 750 successful new franchise locations.

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7 Shifts

MARCH 18, 2021

A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.

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EATER

MARCH 19, 2021

COVID-19 changed the way we dine out forever. Some of those changes should be permanent. It was one year ago that COVID-19 forced dining rooms across America to close, shutting down countless restaurants in the process. In the weeks that followed, whether or not they would return to the way they once were was an open question — and it still is. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government.

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Events Scheduling Presentation Marketing 114

The Restaurant Times

MARCH 17, 2021

Before kickstarting your dream restaurant business, you may require a proper funding plan and business proposal that will act as your sales pitch when you’re looking for investment for your venture. As your restaurant’s future may depend on it, your business proposal must be so good it persuades investors to provide the funding you need. This article discusses how restaurants in the UAE can create an effective restaurant business proposal. .

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Information Article Events 52

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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

MARCH 16, 2021

With COVID-19 guidelines restricting dine-in, restaurants need revenue from sporting events now more than ever. One way to capture more sales? Trim the menu. For many restaurants, major sporting events are a predictable and dependable boon for food and bar sales throughout the year. But with COVID-19 restrictions putting a damper on indoor dining, restaurant owners are scrambling to make the most of these timely moments through off-premise sales.

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POS Systems Events Marketing 206

EATER

MARCH 15, 2021

The numbers associated with COVID losses are staggering. But numbers don’t truly convey the lives lost, the families and friends left in their wake. What was the moment when the coronavirus crisis became real to you? For many people in the United States, it wasn’t until the middle of March last year — after the World Health Organization declared COVID-19 a pandemic , the NBA suspended its season , Tom Hanks tested positive , and restaurants started closing their doors amid shutdown orders — that

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Book Server Customer Service Presentation 101

The Restaurant Times

MARCH 15, 2021

A study says that sixty percent of restaurants do not survive past the first year, and 80 percent do not last in the restaurant business beyond five years. A dying restaurant business reflects poor decisions made in the early months. There may be different reasons that lead to the failure of a restaurant business. But identifying the weakest areas and formulating an effective action plan can save it from failure.

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POS Systems Pricing Marketing Information 52

Modern Restaurant Management

MARCH 17, 2021

Attracting customers into your restaurant starts with their ability to easily identify and find your business. This is why it is crucial to have a signage strategy. The biggest factors to consider when developing one are: location, size, and design. Consider this to be your first impression on any new customers — what do we want them to see? Keep in mind that primary outdoor signage should be large including a logo, text displaying business name, and potentially smaller text with a restaur

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Presentation Information Marketing 197

Modern Restaurant Management

MARCH 16, 2021

Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. The Brigantine, Inc., owners of Portside Pier turned to technologies powered by Control4 so most of the building runs automatically every day, including the lights, climate controls, outdoor firepits, audio system, video displays and even the security system and surveillance cameras.

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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

Modern Restaurant Management

MARCH 19, 2021

Restaurant owners have had to completely flip their operations to accommodate proper health and safety protocols for over a year now, but the country is finally starting to see the light at the end of the tunnel with an influx of vaccine distribution. 2021 may have some good in store for the industry moving forward. However, change isn’t going to happen overnight.

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Document Accounting Information 189

Modern Restaurant Management

MARCH 16, 2021

Restaurant recovery is a main topic of discussion in this episode of The Main Course as we spoke with Cristin O’Hara, Managing Director, Restaurant Group, at Bank of America. “There is enthusiasm and positivity that the industry is turning the corner,” she said. “The second half of the year could see strong GDP growth, as people become more comfortable with returning to restaurants and the takeout business continues to soar.” Overall, she thinks the demand for dinin

Pricing 180

Pricing 180

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment?

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POS Systems Front of House Marketing Back of House 156

Modern Restaurant Management

MARCH 18, 2021

Despite the pandemic, Teriyaki Madness experienced growth and expansion. In this episode of The Main Course , we learn from CEO Michael Haith why the brand is resonating with guests. He attributes the company’s growth to franchising business model, which they call “Franchising with a Soul.” Haith explained, “It means it’s not a cookie-cutter concept.

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Marketing 112

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

MARCH 16, 2021

As restaurant commerce experts, GoTab is helping operators upgrade and improve their POS systems to recast their operations for the post-pandemic era. Most of our customers don’t start out wanting to take on a full restaurant POS upgrade. In fact, they generally cringe at the thought of taking on such a significant operational change. But the pandemic exposed some pretty significant limitations of the traditional restaurant POS system.

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EATER

MARCH 18, 2021

How many immigrant-owned restaurants and mom-and-pops were left out of early conversations about “saving restaurants”? In March 2020, Irene Li, chef of Mei Mei , a modern Chinese restaurant and food truck in Boston, and program manager of CommonWealth Kitchen , was spending most of her time thinking about how to keep her restaurant running in a way that made employees and customers feel good.

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Program Management Presentation Book 100

EATER

MARCH 16, 2021

Photosiber /Shutterstock. The oil in tinned fish cans can have more than one use This post originally appeared in the March 15, 2021, edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. When I was growing up, the most constant fixture in our refrigerator, aside from milk, eggs, and grapes, was the Grease Can.

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EATER

MARCH 18, 2021

Celeste Noche. Gillian Fitzgerald’s recipe traces its tender, tangy roots back to her family’s farm in Ireland “For me, soda bread is warmth and comfort,” says Gillian Fitzgerald. “It can be as elevated or simple as you want it to be. You can have your smoked salmon and your super-fancy cheese plate, or you can just toast it and smother it in butter.

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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

EATER

MARCH 16, 2021

Before he was accused of sexual harassment, DC-area Raynold Mendizábal clashed with female customers at his Silver Spring, Maryland, restaurant El Sapo [link].

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EATER

MARCH 18, 2021

The tools you’ll need for elaborate buttercream decorations. Spring pastels and intricate buttercream bouquets are within reach with these tools Whether you’re trying to treat your family to an after-dinner showstopper or you want to impress total strangers on social media, it’s hard to go wrong with a very pretty cake. The Great British Bake Off and cake influencers have convinced everyone that a colorful buttercream stunner is the peak of baking artistry.

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Budgeting 98

EATER

MARCH 19, 2021

It’s all about the triple bottom line at LA’s Bé Ù: social justice, economic justice, and environmental sustainability [link].

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EATER

MARCH 13, 2021

The Portland restaurant utilizes the area’s fresh lobster, muscles, mackerel, and other seafood “We’re making barbecue in Maine. It’s not easy to do, it’s not meant to be here in a lot of ways,” says Terlingua pitmaster Pliny Reynolds. His challenge is bringing together Portland’s bountiful fresh lobster, muscles, and mackerel, and Tex-Mex barbecue-style brisket, quail, and chorizo, oftentimes in zero degree weather.

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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

EATER

MARCH 16, 2021

Slices of lemon chess pie with whipped cream | Courtesy of Petra Paredez. Star baker and Petee’s Pie owner Petra Paredez adds lemon juice and zest to this Southern pie The team at Petra Paredez’s New York pie shop Petee’s is used to having customers ask what a chess pie is — usually right after they’ve ordered one. The answers to that question vary, and not just among the staff.

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EATER

MARCH 19, 2021

The chaos of the pandemic has allowed some local restaurateurs to eliminate the practice altogether [link].

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EATER

MARCH 19, 2021

Our livelihoods depend on a ratings system that must change [link].

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EATER

MARCH 17, 2021

The famous Spanish chef appears on Netflix’s Waffles + Mochi for a lesson in fruit and vegetable soup [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.