Modern Restaurant Management
JANUARY 27, 2021
COVID-19 has forced restaurants to rely on takeout and delivery sales to drive the majority of their sales. For some, off-premise already constituted a large percentage of their revenue, and they had the systems in place to pivot when dining rooms closed. Many others, however, had to build their off-premise operations from scratch to combat sudden dine-in closures.
7 Shifts
JANUARY 26, 2021
2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it. We’re not talking about just surviving the pandemic—but thriving through 2021 and beyond, and setting new standards.
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EATER
JANUARY 28, 2021
Photo by Julian Stratenschulte/picture alliance via Getty Images. Eat fresh what exactly?? Earlier today, the Washington Post reported that Subway’s tuna sandwiches are actually made of a delicious sounding melange called “concoctions.” According to a lawsuit filed by Karen Dhanowa and Nilima Amin with the U.S. District Court for the Northern District of California, the filling is “made from anything but tuna,” and is instead “a mixture of various concoctions that do not constitute tuna, yet hav
Restaurant Engine
JANUARY 27, 2021
Bring a new group of patrons to your restaurants with lunch specials. More than 90% of American workers buy their lunch out at least once a week. This is a great target audience for your restaurant and a great way to build your business. In this article, we look at how daily lunch specials can drive new patrons at your restaurant. You’ll be more profitable if you can increase your lunch sales.
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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
JANUARY 26, 2021
In response to the unparalleled challenges created by the COVID-19 crisis, restaurants are going to great lengths to adhere to countless hygiene protocols that will provide a safer, cleaner environment for their customers and employees. Whether it’s offering dining in, takeout or delivery, businesses are committed to keeping their employees safe and helping a cautious public feel more confident about eating out again.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JANUARY 25, 2021
A Godiva store in Manhattan, New York. | Photo: NYCStock /Shutterstock. Where will you buy a last minute Mother’s Day gift now? Godiva is riding its company horse out of North America and shutting down or selling all 128 of its brick-and-mortar locations in the U.S. and Canada by the end of March, the chocolatier announced on Sunday. The company’s stores in the Middle East, Europe, and China will remain open, but that’s of little use to America’s last-minute gift-givers who previously could’ve c
LimeTray
JANUARY 26, 2021
Online marketing is paramount for any business today. Before a customer even walks into your restaurant, he or she has already checked out your menu online, scrolled through multiple reviews, and glanced at ratings as well. Given the ever-increasing screen time of people all across the world, you need to engage in effective online marketing constantly if you want to keep bringing in new customers.
Modern Restaurant Management
JANUARY 26, 2021
The restaurant industry and others could be on the brink of recovery, according to data contained in Yelp’s Annual 2020 Yelp Economic Average (YEA) report. In fact, In the third quarter of 2020, YEA observed restaurant and food businesses open at pre-pandemic levels and data indicates the number of restaurant and food business openings approached and even surpassed 2019 levels in the fourth quarter.
The Restaurant Times
JANUARY 29, 2021
The pandemic is turning out to be a pivotal moment in how nations, companies, and people are responding to the crisis. Like no other event in history, 2020 has turned around economies across the world — transforming how people work, communicate, eat, and shop. Today, more than ever, restaurants and the foodservice industry are truly essential. The COVID-19 showed us how quickly consumer behavior changes and how resilient is the restaurant industry.
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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EATER
JANUARY 29, 2021
Why? | Kraft. The special sweetened powder will also turn your mac and cheese hot pink You ever bite into a creamy, comforting forkful of mac and cheese and think that what it really needs is some sugar? No! You have not! But maybe Kraft is suffering from quarantine brain because that’s exactly what it’s offering this Valentine’s Day. “Candy Kraft Mac & Cheese is made with the same cheesy Kraft Mac & Cheese Americans know and love, but includes a candy flavor packet to turn the mac &
LimeTray
JANUARY 28, 2021
In the last few years, there has been a huge rise in online ordering. As social distancing becomes the norm, customers all over the world have switched to getting their food delivered straight to them instead of dining out. Today, restaurants need an effective system that lets them track orders easily while storing useful customer data too. The right kind of technology can make it much simpler to run your restaurant.
Modern Restaurant Management
JANUARY 28, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about hot button restaurant industry issues such curbside pickup and delivery, outdoor dining and more with Buck Sleeper, Director of Retail and Restaurants at EPAM Continuum. Sleeper believes curbside is here to stay, but increasing human interaction is still a challenge.
The Restaurant Times
JANUARY 28, 2021
Food presentation is the art of decorating, modifying, arranging, or processing food to enhance its aesthetic appeal. It evokes a positive impression in the customer’s mind as it showcases the standard of the restaurant. Customers can easily judge the hygiene standards , and quality, of a dish based on how the food is presented to them. Thus, along with infusing the right taste and flavors, presenting the food correctly is essential for the dine-in restaurant.
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
EATER
JANUARY 25, 2021
Jeni’s Ice Cream. And no one at Eater knows how to react In 2019, Eater Young Gun Christina Nguyen (’14) of Hai Hai in Minneapolis espoused on the glory of Everything But the Bagel seasoning from Trader Joe’s, a combination of sesame seeds, garlic, onion, salt, and poppy seeds that becomes a delicious impetus to floss. “I think that any opportunity to make anything into an everything bagel is always good,” she said, and listed everything she’s put it on so far — hummus, avocado, roasted vegetabl
Modern Restaurant Management
JANUARY 26, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses vegan fast food with Jeffrey Harris of Plant Power Fast Food. With partners Mitch Wallis and Zach Vouga, he founded the fast-growing brand based in San Diego that is now looking to expand via franchising. “We began meeting in 2014 to plot our overthrow of traditional fast-food industry,” Harris joked.“We wanted to create a comfortable idea for people not think
EATER
JANUARY 28, 2021
With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.
EATER
JANUARY 25, 2021
After nearly two months, the regional lockdown that restricted restaurants to takeout service only has ended, with caveats [link].
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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
JANUARY 26, 2021
There’s a yearning to reconnect with family recipes not written on paper. | Getty Images. With nearly 50,000 members, Facebook group Black Girls Cook & Meal Plan is preserving soul food traditions for a new generation of home cooks When I was a child, my mother taught me how to cook by demonstration. Most times she just wanted me to wash the dishes, but even with my back turned and my arms elbow deep in warm, soapy water, she explained everything she was doing to prepare my favorite feast, b
EATER
JANUARY 25, 2021
There are caveats and questions regarding the expected announcement by governor Newsom today at noon. Here’s what to know so far [link].
EATER
JANUARY 26, 2021
Pizza Hut’s new Detroit-style pizza is available starting today. | Photo: Pizza Hut. The chain’s take will be true to the traditional Detroit style, defined by a square or rectangular deep-dish shape, pan-crisped crust, and tomato sauce dolloped on top Pizza Hut is going full Midwestern, announcing today the nationwide launch of a new Detroit-style pizza.
EATER
JANUARY 29, 2021
Lesley Suter. A chicken and pea traybake from Nigella, perfect blueberry muffins from Bon Appétit, and more It’s week trazillion-and-four of pandemic cooking, and you’ve hit a rut. Nay, a trench. Winter’s produce is less than inspiring, you’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them.
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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.
EATER
JANUARY 27, 2021
Brooke Williamson | Courtesy Brooke Williamson. LA chef Brooke Williamson talks lockdown and customer generosity on Eater’s Digest A funny thing happened at Playa Provisions, celeb chef Brooke Williamson’s LA restaurant, a couple weeks ago. When an order came through to the kitchen, the ticket featured the following note in the field for allergies or special requests: “Here’s the deal.
EATER
JANUARY 26, 2021
Thanks to its weekly series of increasingly wacky beers, Martin House Brewing Company has figured out how to make it work in these complicated times [link].
EATER
JANUARY 27, 2021
Kwangjuyo makes traditional Korean ceramic dishes, bowls, and cups for restaurants like The French Laundry and Jungsik Kwangjuyo is a ceramics company known for making 3,000 varieties of Korean ceramic cups, bowls, and plates, using traditional hand-made methods that are uncommon today. The company’s approach, which includes shaping the pieces from clay, carving floral designs, and custom glazing, all stem from Korean tradition.
EATER
JANUARY 29, 2021
The newest celebrity edition of the show will star James McAvoy, Kelly Holmes, Daisy Ridley, and Dizzee Rascal [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.
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