Modern Restaurant Management
APRIL 20, 2022
Horn & Hardart gave us a vision of what it means to have a working vending machine with practical utility. The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. No waiters, just steaming plates and a glass door that's opened by a coin.
EATER
APRIL 18, 2022
Stefanie Keenan/Getty Images for Jenni Kayne. An ode to “Martha Stewart Living,” which will end with the magazine’s May 2022 issue The Thanksgiving stuffing of my childhood never involved bread. Instead, my mom would render pancetta, cook aromatics in the gleaming fat, spike it with Madeira wine, and toss those richly flavored ingredients with almonds, green grapes, and dark slivers of wild rice.
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EHL Insights
APRIL 19, 2022
The pandemic and subsequent economic crisis have had a significant impact on many industries and have changed them permanently. The hospitality industry has been particularly affected: in 2020, 15.8 million fewer overnight stays were recorded in Switzerland and 40’400 jobs were lost. The experts at EHL are confronted with the effects of these changes on a daily basis.
The Restaurant Manifesto
APRIL 20, 2022
A recent controversy rekindled an old debate over what constitutes proper attire. The post Why Do Restaurants Still Have Dress Codes? appeared first on The Restaurant Manifesto.
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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.
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Modern Restaurant Management
APRIL 18, 2022
As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
SiteMinder
APRIL 21, 2022
Data at your hotel is everywhere and can be a driver of your entire business strategy. It’s especially important to prioritise data as a tool in the current era of hotel commerce where traveller demands are higher than ever. Depending where you are located, if you’re welcoming both domestic and international travellers or cater to both business and leisure guests, your guest data can provide you with the insight you need to drive your property’s success.
PhocusWire
APRIL 22, 2022
The feature allows travel businesses in the United States that use WeTravel’s platform to transfer funds to suppliers, employees and contractors for immediate cash withdrawal.
Modern Restaurant Management
APRIL 21, 2022
Margin Edge co-founders Roy Phillips and Bo Davis dive into the evolution of restaurant tech: where we’ve been and where we’re heading next. They started the compamy with the goal of automating tedious back-office tasks, saving restaurant operators time and providing crucial data for making business decisions. Davis, a restaurateur with a background in data science and technology, knew there was a better way to see and manage restaurant finances in real-time and Phillips’ backg
EATER
APRIL 18, 2022
The secrets to building the perfect sandwich, from the bread to the textures to the acid As a society we have a tendency to undervalue sandwiches. Pile all the ingredients for a bahn mi — multiple meats, pate, pickled vegetables, herbs and sauce — on a plate and it would be considered a fine entree. Layer it between two slices of bread and it becomes a lunch that’s supposed to be cheap and quick.
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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MBB Hospitality
APRIL 21, 2022
The start of the pandemic had restaurants scrambling to find a new way to provide service to their customers. The world changed rather quickly, and learning to adapt has been something that has been at the forefront of every business owner’s mind. Food trucks have helped ease the transition from pre-pandemic times til now. Here are 8 ways food trucks have helped the restaurant industry adapt to the pandemic.
The Restaurant Times
APRIL 21, 2022
El software de punto de venta (POS) es como el corazón de tu restaurante, ya que organiza, administra y rastrea de manera eficiente las operaciones del restaurante. El punto de venta del restaurante ya no se limita a imprimir facturas. El POS de hoy en día es un software sofisticado pero robusto que se encarga de la gestión completa de tu restaurante.
Modern Restaurant Management
APRIL 22, 2022
In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. However, customers still sit physically in restaurants, blurring the lines between the online and offline. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, restaurant owners are looking for more: They want to streamline the checkout process further and for customers to complete the whole process
EATER
APRIL 20, 2022
James Leynse/Corbis via Getty Images. Dollar stores often fill the gap when grocery stores exit communities. Critics say they make food inequity even worse. This story was originally published on Civil Eats. Lorraine Cochran-Johnson, a county commissioner in DeKalb County, Georgia, knows precisely how many “small box” discount stores there are in her 360-mile, suburban county outside Atlanta.
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
SiteMinder
APRIL 19, 2022
Kim Anderson brings decades of board and executive experience to SiteMinder’s diverse leadership. Sydney, Australia – SiteMinder, the world’s leading open hotel commerce platform, has formally appointed Kim Anderson as an independent, non-executive director. Kim will be assuming the role of Chair of SiteMinder’s People and Culture Committee. Kim’s appointment is the latest appointment of an independent director at SiteMinder, following Jenny Macdonald and Pat O’Sullivan’s appointments in October
PhocusWire
APRIL 20, 2022
Expedia Group will sit alongside arch rival Booking Holdings, Trip.com Group, Skyscanner, Tripadvisor, Google and Visa in the coalition of companies first created by Prince Harry in 2019.
Modern Restaurant Management
APRIL 19, 2022
When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue.
EATER
APRIL 18, 2022
The debris left behind by the strike. | Photo by Alex Chan Tsz Yuk/SOPA Images/LightRocket via Getty Images. The José Andrés-founded nonprofit was operating out of Kharkiv restaurant Yaposhka, which was destroyed in the strike World Central Kitchen, the non-profit founded by chef José Andrés which works to bring food to parts of the world facing crisis, has been working in Ukraine and in neighboring countries, serving hot food both to people fleeing the country and those within its borders.
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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
APRIL 19, 2022
La retención de clientes juega un papel crucial en el éxito de un restaurante. Es de 6 a 7 veces más caro adquirir un nuevo cliente que retener uno antiguo. Además, los clientes antiguos tienden a pedir y gastar más y son buenos para el negocio. Se ha visto que un mero aumento del 5% en los clientes habituales aumenta las ganancias de manera exponencial.
NV Hotels
APRIL 19, 2022
Our guest blogger today is Jyll Brink, with Boca Terry. Jyll is highly experienced and knowledgeable about the industry’s needs and shares some good advice for hotel and purchasing leaders about cotton. Just as we thought shipping and cotton increases had hit the ceiling, the cotton industry has just implemented additional increases. Compared to April, 2020 (Pre-Covid) cotton was hovering at $.74/#.
Modern Restaurant Management
APRIL 18, 2022
In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.
EATER
APRIL 21, 2022
The key to a flavorful sandwich is a good spread There’s a lot of debate over what makes a good sandwich. Is it the bread ? Or does the meat (or whatever is standing in for the meat ) matter most? We would argue that the answer lies in a third, often overlooked detail: the sandwich spread. Mayonnaise is a classic to be sure, but the quickest route to a memorable sandwich is a condiment that packs a wallop of flavor and effortlessly unites the bread with its fillings.
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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.
Alice Platform
APRIL 18, 2022
The Smith family arrives at their hotel late, ready for bed after an exhausting day of travel. Upon check-in, they request a crib for their baby and a rollaway bed for one of their children before heading up to their room. Over an hour later, much to their frustration, the requested items have yet to appear. After a long day in the office, Sally Goodworker is looking forward to unwinding with a light workout in her hotel guest room.
Omland Hospitality
APRIL 18, 2022
Patio Furniture As a result of social distancing regulations imposed by the seemingly never ending covid-19 pandemic, businesses need to maximize spaces through savvy strategies. As the world we once knew leaves us in its shadow, and a new era pulls in, updates and upgrades are needed. Data shows that indoor dining, without proper ventilation and air purification can be a high risk covid exposure activity.
Modern Restaurant Management
APRIL 21, 2022
Picture the life of a manager with a portfolio of 30 restaurants. Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. In between, though, a refrigerator shows signs of wear at one site, a fryolator takes too long to heat the oil in another, and a dishwasher stops working mid-cycle in a third.
EATER
APRIL 20, 2022
The sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients The genius of the sandwich is in its endless permutations: take bread, go wild with the fillings. But the sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients. Here are Eater editors’ favorite combinations.
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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.
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