Modern Restaurant Management

AUGUST 31, 2020

COVID-19 has indelibly changed every aspect of our lives. Its influence has created challenges, restructured social settings, and redefined meanings of common words and phrases. The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus.

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EATER

SEPTEMBER 1, 2020

Building an equitable restaurant — where all workers are paid fairly, have benefits, and work without discrimination — will require undoing the way most restaurants are run. The only ethical restaurant I have ever heard of is on Star Trek: Deep Space Nine. I have never watched the show, but my partner has excitedly explained this particular vision of utopia to me at least three times.

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Restaurant Den

AUGUST 29, 2020

Your customers are using Instagram every day. And, with more than one billion active users, you’ll find this platform is an ace at creating engagement with your target audience. In fact, did you know that Instagram user engagement with brands is 84 times higher on Instagram than Twitter? Instagram is also keeping up with its […]. The post 15 Restaurant Instagram Post Ideas To Grow Sales appeared first on Restaurant Den.

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The Restaurant Times

AUGUST 29, 2020

Given the COVID-19 pandemic, restaurants around the globe have been forced to shut down entirely to prevent the spread of the virus. As restrictions are now easing in many regions, operators are slowly beginning to reopen their dine-in restaurants. However, customers are still wary of venturing out, and restaurants can no longer rely on word of mouth or offline mediums to keep their businesses top of mind.

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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

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. According to a recent study by Mastercard , “79 percent of respondents worldwide say they are now using contactless payments, citing safety and cleanliness as key drivers.” In fact, Mastercard est

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OpenTable

AUGUST 30, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Behind the Cancellation of James Beard Awards, Worries About Chefs’ Behavior and No Black Winners – The New York Times. Reporter Pete Wells investigated the Beard Foundation’s decision to skip the 2020 awards announcement, finding that worries about a lack of diversity, some chefs’ offensive behavior, and “toxic”

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Article 59

The Restaurant Times

SEPTEMBER 4, 2020

Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. There are multiple ways of pricing the restaurant menu correctly. You can either find out the cost of your food and supplies and charge your customers three times its value. Or, serve meals at lower prices than your competitors. You can also work around your margins and quote a price that covers the essential cost.

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Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Tips for dealing with inclement weather: Try to tent your area and not rely solely on umbrellas, which are not useful and potentially dangerous in wind and heavy

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EATER

SEPTEMBER 1, 2020

The pandemic has decimated the restaurant industry as we know it, exposing its fault lines and inequities…. Editorial lead: Erin DeJesus. Creative director: Brittany Holloway-Brown. Development: Vince Dixon. Editor: Matt Buchanan. Contributors: Kathryn Campo Bowen, Monica Burton, Brenna Houck, Nick Mancall-Bitel, Rebecca Flint Marx, Meghan McCarron, Jaya Saxena, Elazar Sontag, Lesley Suter, Jenny G.

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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

Hotel Management Network

SEPTEMBER 3, 2020

Tata Group’s subsidiary and South Asia’s largest hospitality company Indian Hotels Company Ltd (IHCL) has announced a luxury hotel in Shiroda, Maharashtra. The post Tata’s IHCL to open luxury hotel in Indian state of Maharashtra appeared first on Hotel Management Network.

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The Restaurant Times

SEPTEMBER 2, 2020

In the highly competitive Saudi restaurant space, despite providing excellent food and service, one cannot merely rely on word-of-mouth to gain massive popularity. As the competition among restaurants is exceptionally stiff, they need to do the right marketing to succeed. While offline marketing strategies are necessary for restaurants, it is digital marketing strategies that have become the need of the hour.

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Modern Restaurant Management

SEPTEMBER 3, 2020

To further emphasize creativity in the kitchen, Ocean Prime encouraged its associates to compose a seasonal pairing menu through an immersive leadership development program. The collection of 16 restaurants, part of Cameron Mitchell Restaurants, selected dining room managers and sous chefs from each Ocean Prime location to participate the experience that involved a research trip to the California wine country, menu development and education, a trip to the company’s Columbus headquarters to

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Marketing 179

EATER

SEPTEMBER 1, 2020

Uncle P’s. Plus, McDonald’s is hit with another lawsuit, and more news to start your day Portions of the profits will go to assisting Black children and the elderly. As brands like Aunt Jemima and Uncle Ben’s have come under fire for using racist stereotypes to sell their products, rapper Master P has decided to enter the pancake and rice market to offer an alternative.

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Marketing 117

Advertisement

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Marketing

Hotel Management Network

SEPTEMBER 3, 2020

Global upscale brand of hotels Hilton Garden Inn is expanding its presence with the opening of a new hotel in Apopka, Florida, US. The post Hilton Garden Inn opens new hotel in Apopka, Florida appeared first on Hotel Management Network.

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The Restaurant Times

AUGUST 31, 2020

Offering a remarkable customer service constitutes one of the critical success factors of running a restaurant business in a growing market like Saudi Arabia. According to statistics, the foodservice sector in Saudi Arabia, which was valued at USD 29.83 billion in 2017, is expected to record a Compound Annual Growth Rate (CAGR) of 5.9% through 2018- 2023.

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Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This is the question a lot of people are asking right now, especially as we collectively navigate the consistent changes to our business models, supply chains and personal lives.

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EATER

SEPTEMBER 3, 2020

PhaiApirom /Shutterstock. The shame of going out to eat during the pandemic is enough to scare people off posting their meals on Instagram, but not enough to keep them out of restaurants Last weekend I accidentally ate out for the first time since March. My partner and I decided to grab a drink and a bite at a local wine bar, assuming we could order at the sidewalk window and then take the food to one of the high-tops set up in the street.

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Advertisement

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Hotel Management Network

SEPTEMBER 2, 2020

Hyatt Hotels’ affiliate has entered into a management agreement with Mani Brothers Real Estate Group to rebrand the 75-room Travaasa Hāna into Hāna-Maui Resort, under the Destination Hotels brand. The post Hyatt affiliate signs management agreement to rebrand Travaasa Hāna in Hawaii appeared first on Hotel Management Network.

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The Restaurant Times

AUGUST 29, 2020

When customers choose a restaurant, they are looking for a memorable gastronomical experience. Along with the quality, freshness, and taste of food, their experience also depends on the restaurant décor, ambience, hygiene level, staff courtesy, and prompt service. Soliciting customer feedback provides restaurants with insights into what customers like and dislike about the restaurant.

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Modern Restaurant Management

SEPTEMBER 3, 2020

The Payroll Protection Program (PPP) has expired and many restaurant owners and operators are still in need of resources to remain in business. Modern Restaurant Management (MRM) magazine asked Kathryn Petralia, co-founder of Kabbage, for her insights on the next financial resources for restaurants. What’s kind of financial help will be available next for restaurants?

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EATER

AUGUST 31, 2020

Photo: Bikeworldtravel /Shutterstock. Plus, food volunteers get arrested in Kenosha, and more news to start your day McDonald’s doesn’t hold back in its legal battle against former CEO. McDonald’s legal fight with its former CEO Steve Easterbrook continues to escalate, with the fast-food giant calling Easterbrook’s actions “morally bankrupt” in response to his request to dismiss the lawsuit against him.

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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

Hotel Management Network

SEPTEMBER 2, 2020

Al Bustan Palace, a Ritz-Carlton Hotel, in Muscat, Oman, has reopened with staycation offers for guests and their families. The post Al Bustan Palace in Muscat reopens with staycation packages appeared first on Hotel Management Network.

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Xotels Hotel Revenue Management

SEPTEMBER 1, 2020

For many people, starting their own boutique hotel or luxury bed and breakfast is like a dream. Most are drawn by the charm of hospitality and see it as a chance to start a new beginning. But opening a hotel business , just like any new company, is more difficult than it might seem at first sight. Particularly if you have never worked in the international hotel industry, you will be faced with many things you might have not considered or imagined before.

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Modern Restaurant Management

AUGUST 31, 2020

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. California Court Limits Foie Gras Ban: On July 14, a California district court limited the state’s ban on foie gras and interpreted the law to allow out-of-state sellers to sell foie gras to California customers.

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EATER

SEPTEMBER 1, 2020

Simone Noronha. The pandemic has decimated the restaurant industry as we know it — will it be rebuilt to be more equitable, or will it stay broken? The pandemic has decimated the restaurant industry as we know it, exposing its fault lines and inequities…. Now What? America’s Restaurants Are Worth Saving. Here’s How. The Restaurant of the Future Puts Workers First.

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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