Modern Restaurant Management

JULY 27, 2020

Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones. Restaurants that closed completely during emergency shut-downs were faced with the challenge of remaining top-of-mind when their patrons weren’t able to dine with them and ways in which to alert them to business changes, among other things.

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Marketing Communication Information 228

7 Shifts

JULY 31, 2020

Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Entering the workforce shortly after completing their engineering degrees, the couple realized that a nine to five week that kept them apart was not for them. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas.

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Scheduling Document POS Systems Communication 148

EATER

JULY 30, 2020

White food writers are often allowed to be generalists, while BIPOC creators are limited to their personal histories, their cultures, and the foods their grandmothers made In this age of the cook-turned-influencer, Bon Appétit ’s video content found astonishing success by capitalizing on the colorful world of the quirky characters featured in its test kitchen.

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Magazine Workshop Blog Definition 137

Restaurant Engine

JULY 25, 2020

Restaurant owners now understand that the dining changes caused by COVID-19 will persist through 2021. Dining will not return to normal; dining will develop a new normal. COVID-19 has disrupted the restaurant industry more than any other, with seated diners fully 99% fewer than 2019, according to OpenTable data, during the entire month of April. Even yesterday, seated diners remain 57% fewer than one year ago.

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Sanitation Customer Service 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

Modern Restaurant Management

JULY 28, 2020

As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The transition to digital experiences is an issue every industry is having to address, but is uniquely challenging in an industry where personal interactions are the norm and a critical part of the customer experience.

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Server Budgeting Information 196

EATER

JULY 28, 2020

In a video published to her YouTube channel, Yemisi Odusanya makes egusi soup. | SisiYemmieTV. When I most miss watching chefs cook, I turn to YouTube food blogger Sisi Yemmie It was a few days before shelter-in-place began and I needed to get out of my apartment. I strolled across the Brooklyn Bridge into Manhattan, through the West Village, and stepped into Los Mariscos , still noisy and packed as ever just days before the city shut down.

Marketing 116

Marketing 116

Restaurant Engine

JULY 30, 2020

After a five-month battle against the COVID-19 pandemic, California Pizza Kitchen has lost. According to today’s statement from CEO Jim Hyatt, the company has filed for bankruptcy protection. The company was founded 35 years ago. As of February, there were 250 California Pizza Kitchens serving customers. During the pandemic, its restaurants pivoted into mini-marts, meal kits, and a takeaway concept called “CPK Market.” As of today, 50 locations are still “temporarily̶

Marketing 101

Marketing 101

Modern Restaurant Management

JULY 30, 2020

COVID-19 has forced restaurant owners and operators to turn their operational strategies on a dime. After reopening in May and June, the CDC and state governments provided guidance for inside dining, but even with reduced seating, 73 percent of people are uncomfortable dining indoors at a restaurant. As a result, the industry is seeing a tenfold increase in outdoor seating compared to this time last year.

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Document Scheduling Book 188

The Restaurant Times

JULY 27, 2020

There is a lot of uncertainty about the ongoing Covid-19 crisis and the future of the restaurant industry. After the lockdown is over, certain restrictions would still exist, and the world will have to adapt. Accepting this as a new reality, restaurant operators are planning how to navigate post-lockdown operations while complying with safety regulations and reopening their restaurant.

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Sanitation Training Communication Server 97

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

EATER

JULY 31, 2020

Unsure what to get in the drinks aisle of an international grocery store? Consider these. I’ve always found joy in the little things in life — the smell of a new book, blank stationery, and a small soft drink carton waiting for me in the fridge. I never outgrew these joys, and I invested in my soft drink passion especially. I know, I know, there is a common trope about millennials who infantilize themselves because society won’t let them buy houses and save money, and I agree!

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Book 112

Restaurant Engine

JULY 27, 2020

Fees passed on to restaurants from third party delivery companies have become too expensive, and restaurants are responding. No one can blame them. With Yelp-listed restaurants reporting that 60% of temporary closures have become permanent, restaurants need every last cent. In April, restaurants seeking class action status filed a lawsuit in the U.S.

Pricing 93

Pricing Marketing 93

Modern Restaurant Management

JULY 30, 2020

The restaurant industry was turned upside down in 2020, practically overnight. But the resiliency of this sector is not to be underestimated: Navigating all new business pressures, management took on every challenge thrown at them to keep their heads above water and prepare for the next wave of normalcy. The goal is to emerge from this crisis stronger than ever.

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Training Sanitation Document Server 152

The Restaurant Times

JULY 31, 2020

Cloud kitchen has become one of the fastest-growing segments in the foodservice industry today. According to research, the global cloud kitchen market is expected to reach USD 2.63 Billion by 2026, at a CAGR of 17.2%. From setting up the business, warehousing, to establishing a robust delivery structure, a cloud kitchen business ensures fast growth and has a lower footprint than a traditional restaurant.

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Marketing Information Accounting Communication 95

Advertisement

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

JULY 29, 2020

Grubhub also claims that it’s “a marketing engine” rather than a delivery app as the reason it’s continuing to charge higher fees to restaurants [link].

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Marketing 120

The Restaurant Manifesto

JULY 28, 2020

It’s a system rooted in racism and promulgated by the bulrush of unimpeded capitalism. The post Tipping Won’t Change Until America Does appeared first on THE RESTAURANT MANIFESTO.

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Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. The same intensity will also mark what the restaurant bankruptcy “industry” as a whole will experience in the second half of 2020, through at least, the middle of 2021.

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Article Reservations Pricing Marketing 139

The Restaurant Times

JULY 28, 2020

Doorstep food delivery services are the latest trend to have changed the dynamics of the F&B industry. According to a study, the online food delivery market will be worth $200 Billion by 2025. The advent of third-party food delivery platforms has further accelerated the growth of food delivery services in Tier 2 and Tier 3 cities. The technology-driven delivery platform has also fuelled the demand for cloud kitchens, also known as dark kitchens, virtual restaurants, ghost kitchens, and deliv

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POS Systems Pricing Kitchen Operations Blog 85

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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

JULY 29, 2020

Tyga, with his Tyga Bites | Tyga Bites. Are these nuggets Tyga’s hottest drop yet? On a recent evening, made longer by a pandemic that has entirely obliterated our perception of time, have you caught yourself wondering “What’s Tyga up to right now?” Same, and now we have answers. The “Taste” rapper, whose most iconic music was played during school dances while I was in middle school, has been busy whipping up… TYGA BITES.

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Restaurant Engine

JULY 31, 2020

Two months since our last report on restaurant statistics , restaurant industry sales continue to whipsaw. In April, sales from Food Services & Drinking Places ( NAICS code 722 ) totaled $30 billion , a collapse of -53% versus April 2019. By June, sales had increased 57% from that trough but were still 36% lower than June 2019 levels. Prior to the COVID-19 pandemic, restaurants were responsible for 10% of America’s labor force.

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Modern Restaurant Management

JULY 30, 2020

The restaurant industry was turned upside down in 2020, practically overnight. But the resiliency of this sector is not to be underestimated: Navigating all new business pressures, management took on every challenge thrown at them to keep their heads above water and prepare for the next wave of normalcy. The goal is to emerge from this crisis stronger than ever.

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Training Sanitation Document Server 135

The Restaurant Times

JULY 30, 2020

A restaurant inventory comprises all the items or raw materials required to prepare dishes. As the volume of business increases, inventory management becomes a crucial part of restaurant operations. A restaurant inventory management system helps in tracking available stock and optimizing utilization Restaurant inventory management systems integrated with the restaurant POS can organize every aspect of stock management.

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POS Systems Procurement Pricing Information 52

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

JULY 30, 2020

This recipe for a simple but delicious loaf cake should be your next baking endeavor Did you come in hot at the beginning of quarantine, baking your little heart out with sourdough and banana bread and ambitious pastry projects? Have you since lost that baking mojo as the pandemic presses on longer than anyone ever imagined? Us too. But Melissa Weller’s ricotta chocolate chip pound cake may be enticing enough to pull you out of your baking retirement and back into the game.

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Reservations Magazine 104

Restaurant Engine

JULY 28, 2020

It is earnings week; more blue chip companies report second quarter fiscal results this week than any other week. Today on national radio , senior restaurant analyst Michael Halen discussed disappointing earnings reports from McDonald’s (NYSE:MCD) and Starbucks (NASDAQ:SBUX). McDonald’s reported earnings per share $0.10 per share below analysts’ consensus for another consecutive quarter.

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Definition Marketing Accounting 71

Modern Restaurant Management

JULY 28, 2020

Businesses that benefited from PPP loans were required to meet the “necessity certification” requirement and consider alternative sources of liquidity, while also taking into account “affiliated” businesses, prior to submitting a loan application. Consider PPP loan insurance to cover damages, legal fees and fines if the SBA determines that your business was ineligible for the loan.

Accounting 121

Accounting 121

The Restaurant Times

JULY 27, 2020

Motivated restaurant staff is capable of delivering stellar restaurant customer service and retaining customers. However, restaurant operators must realize that they cannot foster loyalty in their teams unless they make them feel valued. The attrition rate is very high in the UAE restaurant space, one of the main reasons for it being high demand and better career development opportunities.

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Server Front of House Training Scheduling 52

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