Modern Restaurant Management
APRIL 30, 2021
As indoor dining slowly begins to become a mainstream activity once again, it is worth reassessing the evolving customer preferences around foodservice restrooms. Now more than ever, poorly maintained restrooms can repel customers. In fact, a recent survey showed that 60 percent of Americans would leave a business immediately and be unlikely to return after encountering a dirty restroom.
7 Shifts
APRIL 30, 2021
Employee theft is an unfortunate reality. Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Employee theft can be more hidden or even unintentional—with time theft. This occurs when employees are paid for the time they weren't scheduled or didn't actually work, and can come in a variety of forms.
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EATER
APRIL 29, 2021
He probably got the order WRONG because he’s a GUY | Shutterstock. Blame the company offering you cheap rates by underpaying its workers, not the underpaid workers *pinches bridge of nose* Look, everyone is still getting used to some new normals, one of which is the proliferation of grocery delivery services like Instacart. On the surface it seems great — someone else brings your groceries to you!
OpenTable
APRIL 30, 2021
In today’s restaurant industry we’re seeing changes to tipping customs, which reflects shifting cultural attitudes… The post Legal truths about tipping appeared first on Open for Business.
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
APRIL 28, 2021
With more states lifting restrictions for restaurants, and the vaccine becoming more ubiquitous, it seems like it’s finally time to welcome back customers to your establishment. But before you do, there are some steps that need to be taken to safeguard your interior dining areas. According to both the CDC and the National Restaurant Association , one major area they recommend restauranteurs should focus on improving prior to fully opening is their indoor air quality (IAQ).
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
APRIL 29, 2021
Two weeks in a Korean quarantine facility took my sense of time, space, and rational thought — but never my appetite We’ve all experienced some form of isolation over the past year due to the COVID-19 pandemic — either sanctioned by the government or by personal choice. My most potent experience of solitude was a mix of both: 14 days quarantined in South Korea, per the country’s strict travel policies, after traveling from New York to my hometown in December 2020 to visit my parents for the firs
OpenTable
APRIL 27, 2021
Just one year before the COVID pandemic, Vandy Vanderwarker, former chef de cuisine at The Ordinary, and restaurant heavyweight… The post How Charleston’s beloved restaurant Maison held strong during COVID appeared first on Open for Business.
Modern Restaurant Management
APRIL 26, 2021
While we remain in the grey area, the state of the restaurant and hospitality industry is particularly unknown. Is the hospitality industry growing? As the effects of COVID-19 subside, the industry is expected to continue growing as consumers increase spending on discretionary purchases, such as outdoor dining, outdoor events, and travel, including hotel stays.
Restaurant Engine
APRIL 28, 2021
Make sure your used food truck fits your brand. Thinking about starting a food truck business? Wondering if you should buy a new truck or a used truck? Buying a food truck is much like buying a car. It’s an important and expensive investment. What’s more, the food truck you choose is the standard bearer for your restaurant on wheels. In this article, we’re looking at used food trucks and what to look for before you buy a used food truck.
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
APRIL 28, 2021
Dry mein at Sam Sato’s | Photo by Bill Addison. Where to eat and drink in one of the most beautiful places on earth Everything you’ve heard about Maui’s radical beauty is true: the undulation of the mountains and the lowlands, the cream-toned beaches that yield seamlessly to sea and sky, the volcanic rocks slicing through the million shades of green.
The Restaurant Manifesto
APRIL 27, 2021
Going paperless has benefits that go far beyond sanitation. The post The Case For Preserving QR Code Menus appeared first on The Restaurant Manifesto.
Modern Restaurant Management
APRIL 29, 2021
South Florida is turning on the heat as vacant kitchens sizzle up with renowned restaurants, reigniting a restaurant-going experience. Spurred by favorable tax laws, tropical weather and relaxed COVID-19 restrictions, many have flocked to South Florida, relocating their families and businesses. As Miami becomes “Wall Street South” and an influx of tech moguls move to South Florida, restaurant operators are opening locations in Florida, following the migration of renowned restaurants
OpenTable
APRIL 30, 2021
At Founding Farmers—the farmer-owned concept with locations in Washington D.C., Montgomery County, MD, and Tysons,… The post 6 steps to a successful brunch service appeared first on Open for Business.
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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
EATER
APRIL 27, 2021
Gary He/Eater. Saru Jayamaran says workers are “being asked to do so much more for so much less” As restaurants around the country rush to staff up to meet the increased demand from customers, owners are finding it increasingly difficult to fill all their open roles. One factor is simply the onslaught of new positions. But workers’ rights advocate Saru Jayamaran says many workers are exiting an industry that is asking them to do so much more for so much less.
LimeTray
APRIL 29, 2021
Online food delivery has been a gamechanger in the restaurant industry. With the entry of giants such as Zomato and Swiggy, online ordering has had phenomenal growth. Gone are the days of ringing up your favourite pizza place or Chinese restaurant to place an order. Today, food delivery is all about real-time order tracking, stellar reviews, and a seamless customer experience.
Modern Restaurant Management
APRIL 30, 2021
Interest in the ghost kitchen model has ignited during the pandemic and in this episode of The Main Course host Barbara Castiglia learns about Nimbus, a hybrid between a traditional commissary kitchen and a ghost kitchen in a conversation with founders Camilla Opperman and Samantha Slager. Opperman explained the business. “We offer premium commercial kitchens for lease.
The Restaurant Times
APRIL 28, 2021
The impact of COVID-19 has shaken the UAE restaurant industry. While some of the restaurants are still recovering from the aftermath of the pandemic, others are looking forward to making fruitful use of what they already have. Restaurateurs are looking forward to optimize costs to boost profitability. They have been looking into their restaurant plans, strategy, and layouts to find out the loopholes in the business structure, facilities and services, and other operations where they can tighten u
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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
APRIL 27, 2021
Shutterstock. Even when it’s an ingredient, wine is first and foremost something to drink This post originally appeared in the April 26, 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. In the year I spent working at a wine shop in New York, there was probably one person per week who would come in and ask for a “cheap bottle of wine just for cooking w
LimeTray
APRIL 28, 2021
With the advent of the pandemic, more and more restaurants have been looking for more feasible business models such as cloud kitchens. Government restrictions on in-house dining, steep rental costs, and high utility bills together make this business model extremely appealing. . Ghost Kitchens, often referred to as Cloud Kitchens or Virtual Restaurants are essentially restaurant establishments that don’t offer a seating area to customers.
Modern Restaurant Management
APRIL 27, 2021
In this episode of The Main Course host Barbara Castiglia speaks with Meatless Monday Campaign Director Dana Smith about how the campaign to encourage consumers to cut out meat one day a week can be beneficial to restaurants. Smith, who has a background in culinary marketing, oversees the program and day to day, working with partners, restaurants, chefs, and other stakeholders. “Our objective is to ensure that those eating on Monday have incredible, delicious options,” she said.
The Restaurant Times
APRIL 28, 2021
The UAE restaurant industry is facing a tricky recovery from the COVID-19 pandemic, the aftermath of which has revolutionized not only the way restaurants operate but also the eating patterns and habits of consumers. A recovering economy, saturated retail market, and introduction of VAT have made people price and health-conscious. Given the situation, the UAE restaurants that keep up with the following consumer trends can expect to stay afloat amidst the pandemic and recover smoothly in 2021. .
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
APRIL 28, 2021
Photo: Pepperidge Farm. What’s the next adult-aimed flavor going to be? Roasted brussels sprouts? Beef tartare? Existential ennui? Like the Riverdale s and Winx Club s of the world, Goldfish crackers are getting an edgier, more adult reboot — starting with a new spicy flavor, made in collaboration with Frank’s RedHot sauce. Like the hot sauce, the crackers will carry notes of vinegar and cayenne pepper.
Modern Restaurant Management
APRIL 27, 2021
The COVID-19 pandemic has forced thousands of traditional restaurants to transform themselves into order ahead restaurants; pre-pandemic, only 15 percent of restaurants offered curbside pickup; today, that’s up to 70 percent. But volume doesn’t translate to success—many restaurant chains have struggled to build an efficient curbside pickup system, and the ensuing results can be freely found on sites like TripAdvisor and app stores on Android and iOS: A year into the pandemic, w
EATER
APRIL 26, 2021
Laid-off chefs used the platform to sell food during the pandemic. As restaurants reopen, many former staffers are reconsidering their career paths. [link].
EATER
APRIL 27, 2021
Shutterstock. Unvaccinated people should still wear masks, as should everyone if eating indoors The Centers for Disease Control updated its guidance on socializing and safely engaging in other activities during the pandemic, including new information on best practices at restaurants. Now, if you’ve been fully vaccinated, the CDC has deemed it safe for you to “dine at an outdoor restaurant with friends from multiple households” without wearing a mask.
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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