Modern Restaurant Management

MARCH 25, 2021

Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.

Magazine 245

Magazine 245

EATER

MARCH 22, 2021

Cascatelli pasta. | Photo: The Sporkful. “Cascatelli” is the result of one pasta-obsessed podcaster with a dream Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen??

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The Restaurant Manifesto

MARCH 25, 2021

We know you really miss dining out, but this isn’t about you. The post Restaurants Aren’t “Back” Because You Can Sit Down In One Again appeared first on The Restaurant Manifesto.

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Restaurant Engine

MARCH 24, 2021

You can draw your customers into the overall experience with your appetizer selection. People order appetizers at your restaurant for many different reasons. Some people simply want a smaller meal. They are controlling calories, and your appetizer menu is a good choice for them. Others dine with you because they love your appetizers. These folks may order several different appetizers in lieu of a main course.

Marketing 105

Marketing 105

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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 23, 2021

The pandemic has created unprecedented demand for online ordering platforms. Customer demand for delivery is 135 times higher than before COVID-19, according to Yelp. As a result, restaurants that have historically relied on in-person dining have either scrambled to create their own food ordering apps or have leaned on third-party services to do it for them.

Customer Service 216

Customer Service 216

Restaurant Den

MARCH 25, 2021

Large chains are taking over more and more of the restaurant market each year, making it difficult for smaller businesses to connect with an audience and differentiate themselves from other options. In such a competitive space, marketers need to leverage every tool at their disposal in order to achieve sustainable success. While email is no […].

Marketing 99

Marketing 99

Eat Restaurant Management

MARCH 24, 2021

The impact of no-shows on restaurants. Industry insiders in a number of countries report a worrying trend of diners making multiple restaurant bookings then choosing which one they will honor at the last moment, without even notifying the other restaurants that they won’t be dining with them. For them, it's a "no-strings attached" situation where they can book a table at multiple restaurants and just show up for one without cancelling the others.

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Reservations Book 98

Modern Restaurant Management

MARCH 24, 2021

While more Americans are getting vaccinated and states are loosening their lockdown protocols, food and beverage consumers aren't necessarily resuming their former shopping behaviors. Union works closely with F&B brands that want to capitalize on the direct-to-consumer paradigm shift. They've created this infographic to outline how COVID-19 has impacted F&B consumer marketing trends.

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Marketing 199

EATER

MARCH 25, 2021

Photo Illustration by Pavlo Gonchar/SOPA Images/LightRocket via Getty Images. Brands like Burger King and KFC are reverting to retro logos in a nostalgia ploy, making you long for a time when your life was simpler While loading Burger King’s website, I saw the change firsthand. The words “Burger King” were italicized at first, surrounded by a yellow bun and encircled in Sonic the Hedgehog blue.

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Presentation Accounting Communication Marketing 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

7 Shifts

MARCH 22, 2021

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are a number of different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews that show you the health of your business.

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Scheduling Sanitation Communication Book 174

The Restaurant Times

MARCH 22, 2021

The food delivery segment has grown by leaps and bounds with a steep rise in the number of restaurants shifting towards this formative model. According to statistics, the food delivery sector in the UAE is expected to grow at a rate of 6% annually which is set to continue for a minimum of five years. Cloud kitchens operate entirely via the backend and accept orders from various online food aggregators and online ordering websites/ mobile app.

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Kitchen Operations POS Systems Information Scheduling 52

Modern Restaurant Management

MARCH 25, 2021

Tech has taken its seat at the table – literally. Pay-at-the-table proved its value through the pandemic and breathed new life into old technology like QR codes. However, can innovation teach these old dogs new tricks, or will a post-pandemic environment sunset this trend? The Quintessential QR Comeback. QR codes were invented in the 90s but didn’t pick up steam until 2011 – when smartphones became the ubiquitous devices they are today.

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Server Information 193

EATER

MARCH 24, 2021

Yadi Liu. After a year defined by a global struggle against a civilization-altering crisis, it’s almost too much to consider that another, even more catastrophic plight is bearing down on us. But it’s impossible to overstate the magnitude of the climate crisis , which is set to radically upend the existence of every person and creature on the planet.

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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 23, 2021

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. Q: What are some go-to solutions for the chicken wing shortage? A : It’s been a year since the pandemic started and the world witnessed a shortage in toilet paper, hand sanitizers and grocery store staples.

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Sanitation Pricing Magazine 193

Modern Restaurant Management

MARCH 24, 2021

The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Even before the pandemic, this insight was fast-spreading as small, mid-size, and large restaurant chains alike did their best to keep up with the trend, accessing the customers that companies such as DoorDash, Grubhub, and Uber Eats had made available.

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Regulatory Compliance Cost Reduction POS Systems Download 175

Modern Restaurant Management

MARCH 25, 2021

The pandemic pivot is a main topic of conversation in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Carl Howard, President and CEO of Fazoli’s. When COVID hit, Howard said they paused for a few weeks focusing on liquidity drivers, then went on the offense. “We wanted to solve the problem for Americans.

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Magazine Marketing 112

Modern Restaurant Management

MARCH 23, 2021

In this episode of The Main Course , Michele Stumpe, Partner at Taylor English Duma LLP discusses hospitality litigation and liability amidst the pandemic. During COVID-19, Stumpe has found her focus shifted. Her clients needed her but for a new reason. “I’ve been busier than ever but billed less than ever because so many of my clients are in a devastating situation,” she said. “I was helping them to understand the latest orders and actively working on their behalf with j

Training 101

Training 101

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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 24, 2021

It’s hard to predict climate’s effects on ocean species, but one thing’s for sure: Change is coming to what you eat. Monterey, California, may be the “ calamari capital of the world ” — its waters serve as the spawning grounds for the lucrative California market squid , an iridescent mollusk that’s often steamed, boiled, and fried as calamari — but it’s not clear if the region will hold onto that title for much longer.

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Marketing Events 105

EATER

MARCH 23, 2021

The chain will raise up to $100,000 from sandwich sales to help the nonprofit fight food insecurity [link].

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EATER

MARCH 25, 2021

The food delivery company said making riders employees “could affect our ability to continue operating” [link].

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Modern Restaurant Management

MARCH 25, 2021

You’ve probably encountered restaurant management software. For the uninitiated, restaurant management software is all of the tech in a business that improves efficiencies. From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike.

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Back of House Front of House Reservations Information 88

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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 23, 2021

Shutterstock. During a holiday whose cuisine is often defined by what it lacks, this cake is proof that there is sweetness in restriction There are many who lay claim to the rich territory of flourless chocolate cake: candlelit first-date bistros, gluten-free bakeries, Nigella Lawson. But to me, it will always belong to the Passover dessert table, nestled between chubby cans of coconut macaroons and shards of chocolate-coated matzo bark.

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Book 104

EATER

MARCH 24, 2021

For lettuce growers, even a modest warming of the planet has the potential to accelerate existing risks of foodborne illness in the supply chain — and bring about issues we can’t foresee. In the spring of 2018, dozens of people across the country began falling sick. Infected with E. coli O157:H7, a Shiga toxin-producing E. coli — symptoms of which include severe stomach cramps, bloody diarrhea, vomiting, and potentially life-threatening kidney failure — the majority of patients shared one thing

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Events Sanitation Pricing Marketing 93

EATER

MARCH 24, 2021

For Midwest winemakers, higher temperatures mean more opportunities to grow different grape varieties — but bring a new slew of challenges. After 11 years as a coastal science and policy specialist in Boston, Chantal Lefebvre and her husband Mike Newman moved to Northwest Michigan in 2007 to be closer to family that’d recently relocated there. With no particular plans, Lefebvre thought it was her chance to reinvent herself.

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Events 89

EATER

MARCH 23, 2021

While the pandemic shut down their roller skating rink, the Toney family kept using their rink’s kitchen to serve soul food to their regulars [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.