Modern Restaurant Management
MAY 14, 2020
Because food trends come and go, customer taste buds and preferences change, and technology adds new wrinkles to processes like ordering and supply chain management, the restaurant space is constantly evolving — but no one could have predicted the event that would have the biggest impact on modern restaurants since, well, maybe ever: a pandemic.
7 Shifts
MAY 15, 2020
After months of lockdown, many states and provinces across the US and Canada have begun rolling out their reopening plans to start getting people back to work in the new normal. However, many new procedures and requirements will be put in place to keep people safe, healthy, and prevent another outbreak. Many restaurants will begin reopening in the coming months, and each state will likely have their own guidelines around ensuring your staff and diners are safe.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
MAY 14, 2020
Courtesy of Netfix. Momofuku is banking on cost-cutting and new consumer products to weather the storm. Few other restaurant groups will be able to do the same. “From the beginning, the restaurant community has been warning people that there are going to be massive closures; it’s going to get bleak before it gets better,” David Chang said yesterday in a new episode of his podcast.
Restaurant Engine
MAY 13, 2020
Georgia Governor Brian Kemp allowed restaurant owners to reopen for dine-in service on April 27. As the first state to reopen, Georgians have now generated two weeks of data and therefore the nation’s first indication as to how much demand exists for restaurant dining rooms. The result? As of the two weeks ending May 9, sales at Georgia’s restaurants increased 102.5%.
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.
.png)
Modern Restaurant Management
MAY 13, 2020
It’s important to have the right mixer. Each has its advantages and limitations, but there are some best practices to help provide consistent results and maximize efficiencies no matter which type you choose. Mixer Capacity. It may be tempting to purchase a smaller mixer at a lower upfront price, but that can lead to problems. A small mixer may not have the bowl space needed to combine ingredients thoroughly.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MAY 14, 2020
Shutterstock. The figure has been reported dozens of times since March 18 If you love restaurants — or are just a sentient being on planet Earth — you’ve probably heard that 75 percent of independent restaurants will close by the time the COVID-19 pandemic is over. It’s a figure that has been reported dozens of times since March 18 , when Tom Colicchio, the chef, TV star, and political activist, floated it to the Washington Post.
Restaurant Engine
MAY 12, 2020
Faced with mounting bills, many restaurant owners have been selling down their bottled reserves. Benefiting from long shelf life, unopened alcohol bottles are usually the most valuable tangible assets aside from a restaurateur’s actual building. During the next few months, owners expect low patronage anyway due to social distancing rules, so selling extra bottles will not likely affect sales significantly.
Modern Restaurant Management
MAY 11, 2020
The emerging consensus for dealing with the coronavirus is the need for a transition back to “normality." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Restaurateurs are being creative about managing their medium- to long-term operations as a cautious public return.
BizBash
MAY 13, 2020
A group of event pros recently created a design-forward take on drive-by graduation and prom celebrations. Their next challenge? Brand activations.
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
.png)
EATER
MAY 15, 2020
A screengrab from “Hyori’s Bed and Breakfast,” streaming on Netflix. K-pop icon Lee Hyori hosts guests in her home, cooks endless delicious meals, and takes a lot of naps A few weeks ago, I had a crisis: Terrace House had become too stressful. The show’s routines of cooking, working, and low-key gossiping had become consumed by the romantic drama, and I kept getting too upset over who was pursuing whom.
Restaurant Engine
MAY 11, 2020
Most consumers have never purchased anything from a food servicer directly, but that has suddenly changed. This morning , PepsiCo launched two new websites, PantryShop.com and Snacks.com, where shoppers can purchase food and beverages directly from the company with over $67 billion in annual sales. Food servicing giant Sysco has launched OnTheFly.com, its first direct-to-consumer offering since the company was founded 50 years ago.
Modern Restaurant Management
MAY 13, 2020
There’s some light showing at the end of the tunnel the coronavirus created. However, as the U.S. economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to our guests, our employees and our business? Considering that the risk of the virus still remains very much with us, the answer is: by covering all possible fronts.
The Restaurant Times
MAY 14, 2020
Considering the potential of the online food delivery segment, many restaurants have been swift to establish a delivery system and improve their online menu options. Ghost kitchens, also known as cloud kitchens, virtual restaurants, dark kitchens, and delivery-only restaurants, rely entirely on delivery orders. As the popularity of home delivery is growing day by day, along with improving the quality of service to ensure timely orders, foodservice operators are looking for more efficient ways to
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
EATER
MAY 14, 2020
Farm laborers from Fresh Harvest in a field in Greenfield, California | Brent Stirton/Getty Images. As hundreds of farmworkers test positive for coronavirus, many remain unprotected This story was originally published on Civil Eats. At the end of April, 71 fruit-tree workers at a large orchard in central Washington state were tested for COVID-19. None showed any symptoms of the novel coronavirus, except for four with a mild cough.
Restaurant Engine
MAY 11, 2020
Day by day, more restaurants reopen across the country. Despite costly restrictions, some dining rooms have reopened in the following 21 states according to the New York Times : Alabama, Alaska, Arizona, Arkansas, Florida, Georgia, Indiana, Iowa, Kansas, Louisiana, Mississippi, Missouri, Montana, Nebraska, North Dakota, Oklahoma, South Carolina, Tennessee, Texas, Utah and West Virginia.
Modern Restaurant Management
MAY 13, 2020
Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops, and restaurants have shut down to help curb the spread of the virus, having unfortunate consequences to our social lives and leisure time. For many bar and restaurant owners, this is also a tough time with doors closed to the public for the foreseeable future.
The Restaurant Times
MAY 12, 2020
Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. However, they put heavy emphasis on improving food production and order management. As the kitchen infrastructure is the backbone of every cloud kitchen restaurant, it should be well managed and organized.
Advertisement
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
MAY 15, 2020
Photo by Martin Kaufmann. In what feels like a first, Noma follows the trend instead of starting it In what feels like a taste of normalcy in These Difficult Times, Noma has bestowed news the dining public: Starting on May 21, René Redzepi’s award-winning Copenhagen restaurant will reopen to the public as an outdoor wine-and-burger spot — no reservations required.
Restaurant Engine
MAY 15, 2020
Many patrons have only a fuzzy idea of what to expect when they return to dining establishments, and they are encountering different practices at each establishment. With global COVID-19 cases exceeding 4.5 million including deaths of 306,000 , consumers certainly remain concerned about safety. To help standardize safety practices across the country, the CDC released new guidance yesterday for various businesses, including a new one-page flier for restaurant owners.
Modern Restaurant Management
MAY 15, 2020
As many states and localities prepare to reopen restaurants and other businesses that were shuttered in response to the COVID-19 pandemic, employers face a minefield of potential legal pitfalls. Now is the time for restaurant employers to develop a plan to address both the legal and practical considerations for safely returning employees to work. Recalling Furloughed or Laid Off Workers.
Innisfree
MAY 15, 2020
Newly Renovated Beachside Hotel & Suites Brings a Fun and Fresh Vibe to Cocoa Beach. COCOA BEACH, Fla., May 15, 2020 – Following a 10-month, $5.9 million makeover of its Cocoa Beach property that included a complete rebranding, Innisfree Hotels officially opens its newly renovated boutique hotel doors on Florida’s Space Coast. Formerly known as the Quality Inn & Suites Port Canaveral, the strikingly updated Beachside Hotel & Suites has been returned to its sixties glory, giving off a
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
MAY 13, 2020
Jessica McGowan/Getty Images. Half the country is reopening for business amid the coronavirus pandemic After weeks — and in some cases, nearly two months — of shutdowns , states across the country are beginning to allow non-essential businesses to reopen in multi-phase plans. In Texas , restaurants can reopen their dining rooms at 25 percent capacity, while diners in Alaska and New Hampshire must make reservations in advance of their meals.
OpenTable
MAY 14, 2020
The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.
Modern Restaurant Management
MAY 12, 2020
Opening a new restaurant is exciting. When you find a space that’s perfect, you want to jump in and get moving on the build-out. However, there are many potential issues to keep in mind to prevent costly headaches, or worse, lawsuits. Below are ten potential pitfalls that could lead to litigation and delay that grand opening. Pitfall #1: Signing a lease without negotiating the build-out terms.
7 Shifts
MAY 11, 2020
It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country.
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
Expert insights. Personalized for you.
221 
Let's personalize your content