Sat.Feb 13, 2021 - Fri.Feb 19, 2021

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How the Pandemic Has Forever Changed the Way We Eat

Modern Restaurant Management

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019.

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7shifts Audio Series 001: Preston Junger on opportunity for restaurants and the evolution of restaurant technology

7 Shifts

For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.

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Mutual Aid Collectives Provide an Essential Lifeline for Dallas’s Unhoused Population During the Winter Storm

EATER

As governments fail Dallas’s unhoused population, a collective of organizers across the city worked around the clock to feed the residents of Camp Rhonda, an encampment for unhoused people that’s been under threat of shutdown [link].

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5 Proven Strategies To Enhance Customer Loyalty Through Online Ordering System

The Restaurant Times

Online ordering has flourished with time and completely transformed the way restaurants deliver food. Customers are now seeking convenience and expecting timely and hygienic doorstep delivery options. Providing online food ordering is also considered a proven restaurant marketing strategy that tends to increase its revenue, sales, and profit margin.

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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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Data and the Rising Demand for Off-Premise (Podcast)

Modern Restaurant Management

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations. Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside.

More Trending

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The Perks of Working for Delivery Apps Are Dwindling Amid Scams and Scheduling Penalties

EATER

Shutterstock. Instacart workers say they’ve been suspended from accounts for failed deliveries, even in cases where the customers don’t pick up their calls or aren’t home Apps like Uber, Instacart and Postmates initially drew in gig workers with the promise of easy money (pick up a shift on your lunch break!), flexible hours, and unlimited earning potential.

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The 5 Most Popular Restaurant Point of Sale Systems

MBB Hospitality

A good point of sale system is essential for your restaurant. While it may not be visible to customers the computer system provides communication and ease of use to your workers, and communication is where customer issues start to arise. This article discusses a few of the most popular restaurant point of system, or POS, available on the market today and there advantages.

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Delivering a Solution for Underutilized Kitchens

Modern Restaurant Management

Chicago-based Foodhaul is a digital platform that partners with chefs to create menus for delivery-only virtual restaurant brands. “We create an opportunity and a solution for third-party restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing our virtual concepts,” explained founder and CEO Bill Stavrou.

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Opening A Restaurant In London? Here’s What You Need To Know

The Restaurant Times

The restaurant industry is changing in London. While this spells good news for successful owners, it can give newbies such as yourself, more competition than you may be ready to face. Almost every street has bars, fast food restaurants, cafes and pubs that offer everything from Spanish, Italian and French to Indian cuisine. As such, the demand for diverse menus has increased exponentially in the city.

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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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Venmo and CashApp Delay Distribution of Hundreds of Thousands of Dollars in Mutual Aid in Texas

EATER

Sending limits on mobile payment platforms like Venmo and CashApp have made it difficult to distribute the hundreds of thousands of dollars raised for Dallasites in need this week [link].

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Proper Preparation Might Lead to Increased Media Exposure

Modern Restaurant Management

Let’s face it, many people find public speaking a daunting task. If you add lights, cameras, and an action-packed newsroom, it’s easy for anyone to become overwhelmed. In today’s media landscape, many interviews are taking place on Zoom which can add more complexity to the interview process. But no matter what the medium is, more often than not, an unprepared source can unwittingly squander a media opportunity while a well-prepared source will move the interview from average to

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Opening a Ghost Kitchen? Know the Laws That Will Impact Your Business

Modern Restaurant Management

The COVID-19 pandemic has reshaped the way restaurants do business. Many areas across the country are in the midst of a “second lockdown,” as state and local governments are again restricting businesses with indoor dining to help curb COVID-19’s spread. The second lockdown, together with the first (occurring in areas throughout the country in the second quarter of 2020), has helped accelerate a new restaurant business model—the ghost kitchen.

Marketing 201
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The Importance of Water Filtration in Restaurants

Modern Restaurant Management

In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. One small detail that may often be overlooked is the quality of the water used to prepare food and drinks. When water is clean, clear, and free of contaminants, customers might not even realize why their soda is fresh, their dishes are clean, and their ice is crystal clear.

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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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Winter Weather Crisis Is Also a Food Crisis

EATER

Customers wait in line to enter an H-E-B supermarket in Round Rock, Texas, on February 16. | Photo by SUZANNE CORDEIRO/AFP via Getty Images. Widespread power outages and freezing weather leave many in the U.S. without food and water An Arctic blast swept in ice, snow, and freezing temperatures across nearly three-quarters of the lower 48 states starting on the weekend, burying much of the continental U.S. in a winter weather crisis made worse by massive power outages and other infrastructure pro

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As Ted Cruz Jets Off to Cancun, One Texas Rep Will Distribute Essential Supplies in Houston

EATER

Rep. Sheila Jackson Lee will distribute groceries, bottled water, and other supplies to Houstonians in need [link].

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European Pre-Lent Pastries Are the Perfect Cure for February

EATER

Semlor | Shutterstock. A brief guide to krapfen, paczki, and semlor Every year, as February approaches and thoughts of Christmas are long gone, European bakeries disrupt the bleakness of midwinter with windows and display cases filled with delightfully rich sweets seldom seen the rest of the year. The tradition is a hangover from the days when the Christian festival of Lent — which this year begins February 17 — meant giving up all that was good, like sugar, eggs, butter, and fat, for the 40 day

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‘Challenging Is Not Nearly a Strong Enough Word’

EATER

High-risk restaurant workers are struggling to navigate the pandemic For nearly a year, restaurant workers everywhere have faced unprecedented challenges as they’ve sought to weather the coronavirus pandemic. “The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end.

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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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Why Did a Portland Grocery Store Throw Out Thousands of Pounds of Food During a Snow Storm?

EATER

A conflict broke out between Fred Meyer store employees and the people who were salvaging food, to the point where a manager called the police [link].

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Before No-Recipe Cooking, There Was Mrs. Levy

EATER

Nick Mancall-Bitel. Look past the giblet pudding and cholera cures, and you’ll find a 19th-century cookbook that anticipates a 21st-century cooking trend The full title of Mrs. Levy’s book, as it appears on the cover, is Mrs. Esther Levy’s Jewish Cookery Book on Principles of Economy Adapted for Jewish Housekeepers With Medical Recipes and Other Valuable Information Relative to Housekeeping and Domestic Management and Being the First Jewish Cookbook Published in America as Published in Philadelp

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How to Help Feed People In Need During Austin’s Winter Weather Crisis

EATER

Where to donate money, food, and supplies to help the vulnerable in the city [link].

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10,000 Salesforce Employees Never Have to Buy Lunch in Downtown SF Ever Again

EATER

What happens to SoMa restaurants when SF’s biggest employer lets everyone work from home [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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Austin’s Restaurants Rally to Feed the Storm-Worn Community

EATER

Restaurants are serving breakfast tacos, gumbo, and whatever else they can to feed the community and support mutual aid organizers [link].

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Dallas County Judge Issues Order Banning Price-Gouging of Groceries, Restaurant Meals in Wake of Winter Storm

EATER

Amid this unprecedented winter storm, a local disaster declaration stipulates that a food-oriented business can only raise prices if their suppliers increase costs [link].

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Three Industry Professionals on the Future of Restaurant Criticism

EATER

D’Ara Nazaryan. On February 24, writers Tejal Rao, Devra First, and Korsha Wilson will join in conversation with Eater’s Ashok Selvam Eater Talks: The Future of Restaurant Criticism. February 24 — 1:00 p.m. ET / 10:00 a.m. PT. For decades, the restaurant critic’s job has been to recreate the tastes, smells, service, and ambiance of the dining experience for readers, putting into words the flavors of a perfectly cooked brisket or the complex aromas of a tagine.

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How to Help Feed Houstonians Impacted By the City’s Winter Weather Crisis

EATER

These mutual aid funds, nonprofits, and community groups are getting hot meals and other supplies to people on the ground right now [link].

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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