Sat.May 01, 2021 - Fri.May 07, 2021

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How Solar Power Can Help a Restaurant’s Bottom Line

Modern Restaurant Management

Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. What would it mean for a restaurant’s bottom line to keep refrigerators, freezers, ice machines and display coolers running during power outages?

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8 Ways 7shifts Can Help You Crush Patio Season

7 Shifts

Patio season is upon us—and it looks a bit different than years’ past. Tables on the sidewalk. Sidewalk structures. For some restaurants, it’s been a lifeline during the pandemic—the only way to make payroll each week. For some, it’s been a way to improve and bolster their business. But what’s undeniable is that moving tables outside creates new obstacles and challenges to the already complex life of a restaurateur or worker.

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The Lie of ‘No One Wants to Work’

EATER

Pedro Fiúza/NurPhoto via Getty Images. Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it After eight years in the restaurant industry, Estefanía decided she’d had enough. Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017.

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Daniel Humm Is Fully Committed

The Restaurant Manifesto

Will Eleven Madison Park’s move to a plant-based menu advance the cause of Veganism? The post Daniel Humm Is Fully Committed appeared first on The Restaurant Manifesto.

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Planning Your Restaurants Path to Profitability

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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Four Ways Modern Labor Management Helps You Respond to Rising Minimum Wages

Modern Restaurant Management

While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon. Many operators are still relying on their general managers’ gut feelings when it comes to schedule creation and enforcement.

More Trending

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This Crumb Cake Recipe Is a Sweet, Salty Ode to the PB&J Sandwich

EATER

Celeste Noche. Peanut butter and peanut butter powder help transform a lunchtime classic into a homey but indulgent cake This is the first official installment of For Goodness Cake, a monthly cake column from pastry chef Joy Cho. Each month we’ll give you a recipe for cake that is not only relatively easy to make but also rewarding and comforting. Because cake, we firmly believe, isn’t just for special occasions — it’s for celebrating the sweetness that can be found in every day life.

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Investors Alert: Here Are Top 4 Areas Of Investment Of The UAE Restaurant Industry In 2021

The Restaurant Times

Running a restaurant is a tricky business. One can’t simply open up a restaurant and expect to be successful without facing hurdles. Post COVID-19, the restaurant industry faces growing uncertainty which is why it is essential for business owners to have a clear picture of where capital should be invested to generate the maximum profits. Most restaurant professionals are placing their bets on embracing technology, while others still believe in starting a restaurant business from scratch an

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Small but Mighty: How Crayons Give Restaurants a Big Bang for Their Buck

Modern Restaurant Management

Crayons are a perfect symbol of the joys of childhood: creating, playing, learning. They’re classic; they’re inexpensive … They are timeless. As basic as they may seem, crayons bring so much to the table for families in restaurants. We at C3 know all about crayons—from formulas, production and distribution to doodles on kids’ menus.

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How Integrated Technologies Will Shape the Future of QSRs

Modern Restaurant Management

Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs. This success is based on a pivot to seamless mobile experiences and tech-driven data amid an ever-changing set of variables from regulation to consumer behaviors.

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Top 5 Ways to Optimize Your Loyalty Strategy

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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How to Find and Retain Workers During the Restaurant Hiring Crisis

Modern Restaurant Management

The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions.

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Quick Facts About the Restaurant Revitalization Fund (RRF) Process

Modern Restaurant Management

The American Rescue Plan Act, passed this spring, allocated $28.6 billion to a Restaurant Revitalization Fund (RRF) to help restaurants on the road to recovery. The Small Business Administration (SBA) has recently revealed a sample form and program guide for applicants. If you have any questions on the process, reach out to an experienced accountant to walk you through the process.

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SBA Offers Restaurant Revitalization Fund Update

Modern Restaurant Management

More than 186,000 applications from restaurants and other food and beverage businesses have been received since the May 3 launch of the Restaurant Revitalization Fund , acording to the Small Business Administration (SBA).The $28.6 billion program, signed into law by President Joe Biden as part of the American Rescue Plan, provides economic aid to restaurants and other establishments struggling to make ends meet as a result of the pandemic.

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After a Year of COVID-19, Restaurants Are Ready for a Reboot

Modern Restaurant Management

The past year ushered in some big, unprecedented changes. For the average person, one of the most visible changes witnessed was the overnight impact on the restaurant industry. With strict government health lockdowns in place, dining out became a thing of the past. Restaurants found themselves facing many unknowns, from how long their doors would be closed to how to manage staff.

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Win More in 2024: Your Guide to Restaurant Marketing Success

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

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Restaurant Hygiene at the Forefront (Podcast)

Modern Restaurant Management

Restaurant hygiene is the topic in this episode of The Main Course as host Barbara Castiglia welcomed Di Neal, Regional Marketing Manager for Tork, a global provider of hygiene products. “The industry faced significant difficulty in 2020 with many restaurant closures. Many changed operations to meet customer demands. Hygiene was always an important factor.

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Have Delivery Apps Changed What a Restaurant Is?

EATER

Tricky_Shark/Shutterstock. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. A couple of years ago, Tacolicious, the San Francisco restaurant I’m a partner in, switched from using corn tortillas from a local tortilleria to making our o

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The Great American Chicken Wing Shortage Is Upon Us

EATER

How big business and bad weather are killing your local bar’s “Wing Night Wednesday.” [link].

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Hunger Rates Drop as People Spend Stimulus Money on Groceries

EATER

Getty. Give a man a fish.and he and his family might get to eat a nutritious meal finally We are here to report some breaking news that may come as a shock: Giving people money for food means they can buy food and thus not go hungry. Please take all the time you need to process this revelation. According to Census data, initiatives to increase access to SNAP benefits and the stimulus payments have shrunk adult hunger rates from 11 percent in March to around eight percent now, the lowest level si

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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

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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Impossible Meat Is Coming to a School Lunch Near You

EATER

Impossible Foods hopes to offer up protein-packed lunches that don’t generate as much greenhouse gases as red meat. But slapping branding on foods served up to kids can still be harmful. [link].

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Planting the Seed

EATER

An urban farmer, seed keeper, and member of the Tlingit Nation, Kirsten Kirby-Shoote is uplifting Indigenous food sovereignty. Five years ago, Kirsten Kirby-Shoote booked a one-way ticket to Detroit and never looked back. An urban gardener, seed keeper, and member of the Tlingit Nation, Kirby-Shoote grew up near Portland, Oregon, and moved to Michigan to join WWOOF , Worldwide Opportunities on Organic Farms, a program where workers trade farm labor for room and board.

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It’s the Summer for Slushy Beers

EATER

“Slushy” refers to a fruited sour, which is essentially what it sounds like: a sour beer, in this case, Berliner-Weisse, that’s infused with a ton of fruit puree. The result is a beer that comes out thick, with a slushy-like consistency and seriously fruity flavor profile. [link].

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How N/Naka Changed Los Angeles’s Dining Scene Forever

EATER

From broadening local palates to redefining California cuisine and inspiring a new generation of restaurants, Niki Nakayama’s flagship is a defining establishment of LA’s dining scene [link].

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Brick & Mortar Retail Relevance: How to Stay Ahead of the Curve

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

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A Mover and a Cocktail Shaker

EATER

As the founder of the Chocolate City’s Best cocktail competition, D.C.-based bartender Kapri Robinson is opening doors for hospitality workers of color. Though she’s working hard to tear down inequity in the hospitality industry, D.C.-based bartender Kapri Robinson considers herself a builder. “If you’re creating something of your own [that] is naturally dismantling what you see is wrong, it’s taking away the energy of constantly shouting at a wall of white supremacy, racism, sexism, ageism — al

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Building a Restaurant Where People Want to Eat — and Work

EATER

Sharing opportunities is central to the mission of Ed Szymanski and Patricia Howard’s upcoming NYC restaurant Dame. The fish and chips are great, too. In 2019, Ed Szymanski and Patricia Howard were sitting on a bench in New York City’s West Village neighborhood when they shook hands and agreed to open Dame, a British fish and chips restaurant. The project would be a culmination of their many years in the restaurant industry — including Howard at Red Gate Bakery, Szymanski at Cherry Point, and bo

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Relearning the Social Etiquette of Dining Out

EATER

Photo by Michael Tullberg/Getty Images. From the Editor: Everything you missed in food news last week This post originally appeared on May 1, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. In February, I dined in the quiet backyard of a trendy Mexican restaurant in Brooklyn with a friend I hadn’t seen in awhile.

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Growing a Movement in Soil and City Politics

EATER

Kiani Conley-Wilson wants to remake the food system. If there’s one thing the pandemic has brought to light, it’s the rampant inequalities that exist across our food systems. One in four households experienced food insecurity in 2020, and food pantries and mutual aid networks have struggled to keep up with demand. The question of who can eat, and eat well, and who can’t has never been more urgent.

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Diving into Diversity: Decoding the Foundations of Inclusion in Hospitality Talent Acquisition

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