Modern Restaurant Management
OCTOBER 8, 2020
The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.
7 Shifts
OCTOBER 9, 2020
Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. This rise in digital interactions has made it critical for restaurants to have well-designed websites.
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EATER
OCTOBER 5, 2020
Photo: National Museum of American History, Archives Center. Plus, Amazon employees are storming Jeff Bezos’s barricades, and more news to start your day The brand is one of several to change its name after confronting its racist connotations. In June, Dreyer’s Grand Ice Cream announced that the Eskimo Pie, a chocolate-coated ice cream bar, would soon have a new name, as “Eskimo” has long been considered a derogatory catch-all term used by non-natives to describe populations of the arctic region
BizBash
OCTOBER 6, 2020
Production pros discuss what color schemes work best on camera, tips for spacing presenters apart in a natural way, why proper lighting is crucial, and much more.
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
OCTOBER 5, 2020
As the COVID-19 pandemic continues, restaurant workers of all types need time off to rest, recharge, and hopefully return reinvigorated to serve your customers. How can management help those who head out on vacation to return healthy and keep them from possibly infecting other staff and guests? No matter where the returning employee works, as an employer, you must protect all of your employees, guests, and vendors.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
OCTOBER 5, 2020
White-centered food narratives appear most often at major chains. It’s time to hold them accountable. I’m a professional chef, and up until three years ago, I had no idea what barbacoa really meant. I thought I did. I’d eaten my fair share of “barbacoa” at Chipotle, where its shredded-beef burrito was my splurge order. But on a tour of Xochimilco, a tapestry of canals and artificial islands that was once a major source of local produce for Mexico City, Paco, my tour guide, took me to his favorit
BizBash
OCTOBER 8, 2020
Boston-based TYGER | Event Design + Production created a modern take on the traditional holiday—while also offering design inspiration for small events of all types.
Modern Restaurant Management
OCTOBER 6, 2020
Although still illegal at the federal level, marijuana usage is becoming largely legalized at the state level. Some states have legalized marijuana for both recreational and medicinal purposes, while others have only legalized it for medical use. Whether in favor of or against these new marijuana laws, restaurant businesses that operate in multiple states need to be especially careful about how they approach marijuana in workplace situations.
OpenTable
OCTOBER 9, 2020
OpenTable launched the Open for Business blog in 2015, with the goal of sharing best practices among hospitality professionals and tips for success in a notoriously challenging business. Since then, this platform has given space to interviews with leading chefs, how-tos from the kitchen to the dining floor, and insightful data from OpenTable’s unparalleled network of diners. .
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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EATER
OCTOBER 8, 2020
Photo by MEGA/Getty Images. Plus, nobody wants to buy California Pizza Kitchen, and more news to start your day “Dreams” do come true (sorry). By now you’ve likely seen the viral TikTok of the blissed-out guy skateboarding to Fleetwood Mac’s “Dreams,” while drinking out of bottle of Ocean Spray cranberry juice. It’s delightful and not only because it’s a feat of coordination that its creator, Nathan Apodaca (a.k.a 420doggface208) is treating like a walk in the park.
The Restaurant Times
OCTOBER 5, 2020
One of the most common queries of restaurant owners across the world is how to measure their restaurant profit Margins and how to grow them. While there are many parameters to gauge a restaurant’s long term success, the net profit margin gives you a clear picture of whether or not it will survive in the long run. The average restaurant profit margin differs according to the different restaurant formats.
Modern Restaurant Management
OCTOBER 8, 2020
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Have you ever wondered how, despite changing climates and seasons, the same leafy greens you use in your menu items are available year-round?
Modern Restaurant Management
OCTOBER 6, 2020
In 2019 it was widely reported that Americans were making less and less meals at home, and with that we saw the rise of grocery stores and retailers across the country begin to offer dine-in experiences to attract customers. In fact, restaurants have become one of the most successful ways for retailers to stand apart. Restaurants faced new competitors.
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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
Modern Restaurant Management
OCTOBER 6, 2020
No matter when the world regains a sense of normalcy after the COVID-19 pandemic, it is clear that “normal” will mean something different. The novel coronavirus has made people more aware of how diseases are spread and what they can do to help keep vulnerable populations safer. Whether the future holds long-term social distancing, more masks in public, a permanent transition to telecommuting or other safety requirements, it is safe to assume that life has changed.
Modern Restaurant Management
OCTOBER 7, 2020
As a business owner or franchisee in the restaurant industry, accounting can be one of the biggest headaches you face. Whether you own one restaurant location or dozens, mom-and-pop business owners and franchisees are often forced to wear every hat, from CFO to HR officer. Even for the most seasoned, well-rounded restaurateurs, restaurant accounting is often a complex and intimidating new world.
Modern Restaurant Management
OCTOBER 6, 2020
Turnover has long been a problem in the restaurant industry. Long before the term "gig economy" entered the lexicon. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with ShiftPixy Co-Founder and CEO Scott Absher about how his company is helping provide turnover solutions.
EATER
OCTOBER 8, 2020
It’s unclear if anyone at Hotel Zena had a conversation about putting a woman in charge of the kitchen at the hotel’s Figleaf restaurant [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.
EATER
OCTOBER 7, 2020
Getty Images. Despite fearing for their safety, restaurant workers say they have little recourse but to work without any new government aid in sight [link].
EATER
OCTOBER 7, 2020
Elizabeth Lyons makes gorgeous cups, vases, and bowls out of molten glass at her studio “I think it’s sort of like a muscle. You do something enough times, it might even just be the way it feels,” says Elizabeth Lyons of the hypnotic rolling, pulling, blowing, shaping, and heating of glass at her shop, More Fire Glass Studio in upstate New York. “It’s kinesthetic as much as visual.”.
EATER
OCTOBER 7, 2020
Reclaim your outdoor space from mosquitos with this household item I’m always up for an al fresco cocktail on the patio. in theory. If we’re being honest, I much prefer to spend time sitting (inside) at the bar or enjoying my Manhattan in the temperature-controlled comforts of my own home. One of the main reasons for my outdoor wariness, especially on the home front: mosquitos, which absolutely plague our Northern Virginia yard.
EATER
OCTOBER 7, 2020
Claire Saffitz and Brad Leone | BA/YouTube. Plus, teens love Chick-fil-A, and more news to start your day Despite new leadership at Bon Appétit , Saffitz says her time there is over. On Tuesday, Bon Appétit test kitchen personality Claire Saffitz announced she would not be continuing her relationship with Bon Appétit or Conde Nast Entertainment. “I’m grateful to Bon Appétit and CNE for the opportunity to build my career on their platforms, but this opportunity was not granted equally to all,” sh
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
OCTOBER 9, 2020
DTLA became a cultural and dining hub from the mid-2000s, but now the area faces significant challenges [link].
EATER
OCTOBER 9, 2020
An old-school club sandwich, complete with accoutrements | L. Fritz / ClassicStock / Getty Images. For a century, the double-decker sandwich has provided comfort and a taste of luxury to hotel guests around the world — and despite COVID-19, it will endure It’s a familiar scene: Exhausted by a long flight and frazzled by jet lag, a traveler checks in, takes a long shower, dons a hotel robe, reclines on the ginormous crisp-sheeted bed, and picks up the phone to order a club sandwich.
EATER
OCTOBER 8, 2020
Photo: Getty/Victor Spinelli/WireImage. Mitchell Davis announced he would leave at the end of the month After months of turmoil at the James Beard Foundation, chief strategy officer Mitchell Davis is stepping down. Davis, who has spent 25 years at the foundation, announced the decision on Instagram , writing “After nearly 3 decades I’ve decided it’s time to move on to pursue new horizons and personal projects.
EATER
OCTOBER 8, 2020
Photo: Tero Vesalainen /Shutterstock. The consumer review platform has publicly aligned itself with the Black Lives Matter movement Starting today, Yelp will display warnings if restaurants and other businesses are associated with racist conduct, the review platform announced on its blog. The change comes amid ongoing protests and bolstered advocacy against racism, anti-Blackness, and police brutality, sparked in part by the killings of George Floyd, Breonna Taylor, Ahmaud Arbery, and other Blac
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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