Modern Restaurant Management

JANUARY 19, 2021

Temporary pop-ups have long been a way to test a new concept without building out a full location. Creating an entire restaurant, after all, is a massive undertaking, even when not in the middle of an industry-wrecking pandemic. But, along the boulevard of online ordering, new locations are built with a handful of pixels, not a truckload of bricks. Welcome to the age of virtual restaurants.

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Front of House Catering Reservations Marketing 209

EATER

JANUARY 22, 2021

Anucha Naisuntorn /Shutterstock. Third-party delivery apps with billions of dollars have perpetuated a distorted business model rooted in consumer convenience — and it’s restaurants and workers paying the price 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.

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Catering Pricing Training Marketing 145

The Restaurant Times

JANUARY 21, 2021

Restaurant businesses across the world have been adversely affected, due to the novel Coronavirus. As the global pandemic continues to claim thousands of lives, it is more important than ever for F&B businesses to keep up with the trends that will not only reshape the industry but also fulfill all the customer expectations. This article covers restaurant industry trends that restaurant owners must adopt in 2021 to sustain and strengthen their businesses. .

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Procurement Download Maintenance Kitchen Operations 98

Xotels

JANUARY 18, 2021

One of the components needed to apply a hotel revenue management is market segmentation. It allows you to target and market to a variety of consumer groups with different behaviour with an offer that matches their needs and budget level. What is Hotel Market Segmentation? As a revenue manager or hotelier, your hotel market segmentation shall help to identify the purpose of the trip: either business or leisure.

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Marketing Book Reservations Special Events 40

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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.

Guest Satisfaction

Modern Restaurant Management

JANUARY 22, 2021

Marketing a restaurant looks completely different today than it did heading into 2020. The pandemic forced restaurants to completely transform how they operate, which naturally impacts how they interact with consumers. Not only are marketers in the restaurant space facing the fallout of the pandemic, they are dealing with the implications of ever-increasing privacy concerns.

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The Restaurant Times

JANUARY 19, 2021

Buying equipment is often considered one of the most tedious tasks while opening a restaurant. As the speed of preparation and customer service depends highly on the kitchen efficiency, you must pay due attention to the quality of your equipment. High-quality equipment ensures better performance and increased output in operations. Since restaurant equipment requires a substantial investment, one must pay utmost care while purchasing them and maintaining them.

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Maintenance Demo Customer Service Budgeting 52

Modern Restaurant Management

JANUARY 18, 2021

Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry. As the world quickly came to a screeching halt in the early months of 2020, restaurants quickly accelerated an already existing shift towards digitalization to adapt to customers' new safety and priorities. Over the past year, many restaurants have reduced the stress of the system by having consumers order online, by phone or mobile app, while additionally offering curbside deli

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Blog Communication Marketing 199

Modern Restaurant Management

JANUARY 22, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Modular Chicken. Golden Chick is introducing its first modular constructed building. The first restaurant is scheduled to be installed in Saginaw, Texas this month with an expected opening in March, with two more installations in the pipeline for the first half of the year in Snyder and Refugio, Texas. “This new model will allow our franchis

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Modern Restaurant Management

JANUARY 20, 2021

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Not only is sustainability a hot topic in the restaurant industry, but certain sustainable practices can actually help you to manage risk and keep your business going if another disaster should strike.

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Back of House Marketing 212

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

JANUARY 21, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Buck Jordan, CEO of Miso Robotics, the team behind Flippy the Robot. In developing robotics to work in a quick-serve restaurant environment, they first worked with CaliBurgers, getting advice from actual users. They started with the grill, introducing Flippy.

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Marketing 178

Modern Restaurant Management

JANUARY 21, 2021

If you’ve been to a restaurant since the COVID-19 pandemic began, you are probably familiar with the traditional QR code. Once seen as a nifty, if not outdated, piece of tech with few practical applications, the QR code has become a pandemic staple with its contactless capabilities and its accessibility to anyone with a smart phone. Many restaurants are using QR codes to provide their guests with a mobile menu they can access through a phone camera.

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Information Marketing 126

Modern Restaurant Management

JANUARY 19, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about the evolving restaurant customer journey and more with Hope Neiman, CMO at Tillster, which helps restaurants with digital technology platforms. “The pivot this year has been new customers adopting digital, but also more in the second stage tools, which is how do they make sure they’re getting the most out of their tools,” Neiman said. “Technology to ex

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Server Marketing 114

EATER

JANUARY 20, 2021

Delivery apps warned that if Prop 22 didn’t pass, diners would pay more for every order. Then, they added big new fees anyway. [link].

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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

JANUARY 22, 2021

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was, in part, about reclaiming that power for the people At the height of the #EndSARS protests in Lagos, Jahmal Usen would start his work day as early as 6 a.m. With his online food store closed temporarily due to the turbulence, Usen’s time was now fully dedicated to preparing food for the thousands of young protestors taking to the streets to fight for a

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Magazine 116

EATER

JANUARY 19, 2021

Health experts say you should avoid optional trips whenever you can. You probably need a better mask, too. [link].

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EATER

JANUARY 20, 2021

Photo: Logan Swenson /Shutterstock. Employees will get two paid hours per dose of the COVID-19 vaccine Aldi and Trader Joe’s are among a growing number of large chains offering financial incentives to encourage their workers to get the COVID-19 vaccine. Aldi announced on Tuesday that it will cover vaccine costs and provide its hourly employees with two hours of pay for each vaccine dose they receive, for a total of four hours of pay.

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Scheduling 112

EATER

JANUARY 22, 2021

Chicagoans would be able to legally dine at a restaurant for this first time since October [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

Marketing

EATER

JANUARY 22, 2021

ms.yenes /Shutterstock. BYO plastic cups Of all the things we miss about travel, the act of flying might be low on the list. After all, most of us have been channeling that whole “long haul flight vibe” just fine over the last 10 months: Stuck in one place with no sense of time, wearing comfortable pants, working your way through the robust Katherine Heigl film catalog before passing out in the same crumb-covered spot you ate dinner in an hour before.

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Marketing 96

EATER

JANUARY 19, 2021

Sun Valley, Idaho | CSNafzger [Shutterstock]. From prelift power breakfasts to apres-ski steaks in an Old West saloon, here’s where to eat when you’re not on the slopes Sun Valley, Idaho, has been a favorite adventure getaway and celebrity respite for almost a century. In 1936, Union Pacific railway magnate William Averell Harriman installed the world’s first ski lift, cementing Sun Valley as a premier ski resort, though the entire Wood River Valley is equally popular during the summer months (a

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Information 95

EATER

JANUARY 20, 2021

The South Carolina barbecue mastermind designs his own smokers, grinding stones, and more tools to get the ultimate flavor out of his meats “It’s not the cook that makes the barbecue, it’s the tool that you’re using,” says Lewis Barbecue pitmaster John Lewis. “You can’t turn out good barbecue without having the perfect tool.” And to get those necessary tools, Lewis often takes matters into his own hands.

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EATER

JANUARY 16, 2021

The chef has perfected the art of making the fermented dish over the course of 20 years After winning Fuji TV and MBC’s Master of Kimchi contest, Kwang Hee “Mama” Park knew that making the fermented dish was her calling. “A lot of people think they know kimchi,” says Park. “There are as many kimchi recipes as there are mothers in Korea. They’re all different.”.

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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.

Cost Reduction

EATER

JANUARY 19, 2021

Notorious nightlife spot Cle hosted Bow Wow, Meek Mill, and other rappers performing in front of a crowd of maskless partiers [link].

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EATER

JANUARY 21, 2021

Chris Barrett has made bank on the gray market selling pizza laced with THC. Can the Pizza Pusha survive pot legalization? [link].

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Marketing 98

EATER

JANUARY 20, 2021

A dish from ONA, the first vegan restaurant to earn a Michelin star in France | ONA [Official]. For the first time, a vegan restaurant gets a Michelin star in France This week, the dining guide arm of tire company Michelin returned to its home country, bestowing stars on 638 restaurants in France , including 57 new starred restaurants. The list, which Michelin calls a reflection of its “loyal[ty] to gourmet diners and restaurants” despite the unprecedented challenges of the pandemic, includes on

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EATER

JANUARY 22, 2021

Restaurants have the green light to reopen their dining rooms at 25 percent capacity [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.