Modern Restaurant Management

SEPTEMBER 28, 2020

What is the ongoing goal for all restaurant owners and managers? To always, continuously search for ways to improve the guest experience. Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are many challenges to running a restaurant, and during day-to-day operations, it can be easy to lose sight of the overall vision.

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Competitive Analysis Special Events Training Budgeting 219

EATER

SEPTEMBER 29, 2020

Chef Taku Sekine | Photo by Foc Kan/WireImage/Getty Images; filter by Eater. Taku Sekine struggled with depression following the emergence of #MeToo allegations last month, according to a public statement made by his partner Parisian chef Taku Sekine — best known for the Japanese-inflected neo-bistro Dersou and the minimalist, Chinese-French restaurant Cheval d’Or — has ended his life, according to a public statement released September 29 by his partner, Sarah Berger, on Instagram stories.

Accounting 143

Accounting Training Magazine Information 143

The Restaurant Times

SEPTEMBER 30, 2020

The nation-wide shutdown due to COVID-19 has severely hit the F&B industry and local restaurants, causing nearly 35% of them to shut down. As India continues to fight the Covid-19 pandemic the utmost importance is being to hygiene and safety in the restaurant industry. Rapid technology adoption is one of the new trends that is picking up pace in the hospitality industry to gain customers’ trust.

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Sanitation Kitchen Operations Accounting 98

OpenTable

SEPTEMBER 27, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Is This the Future of Dining? – The Wall Street Journal. In a world of socially distant and off-premise dining, chefs and restaurateurs are looking for creative ways to keep the magic of hospitality alive.

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Article 78

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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

OCTOBER 1, 2020

Ever since the pandemic began, the restaurant industry has been in a sustained state of pivot. Many have started offering their menus on third-party delivery websites. Some have white-labeled those same delivery services for integration within their organizations, and others have built out programs for pick up or delivery entirely in house. Delivery, digital ordering and the digital tools associated are at the heart of many discussions in the industry.

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Download Communication Marketing 193

MBB Hospitality

SEPTEMBER 30, 2020

Restaurant rebranding can be a great way to keep current customers, but to also appeal to new customers. Whether you just want to modernize your restaurant or you need to attract new talented chefs, there are a lot of reasons to consider a restaurant rebrand. There have been some great rebranding campaigns done by well-known restaurants that you can model your restaurant rebrand after.

Accounting 59

Accounting Marketing 59

Omland Hospitality

SEPTEMBER 30, 2020

There are many fun things about staying in a hotel room, but let's be honest, it's not much fun when you are forced to drink bitter, stale coffee. Whether your guests are traveling for business or pleasure, enjoying a decent cup of coffee should be part of their stay experience. Providing an in-room coffee maker with good quality coffee pods will make a big difference for your customers.

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Modern Restaurant Management

SEPTEMBER 29, 2020

During the COVID-19 pandemic, restaurants everywhere are working to safely serve customers, while also creating an atmosphere that leaves patrons with a positive and memorable dining experience. As restaurants continue to navigate limited indoor dining capacity and customers wary to dine indoors, some are expanding into outdoor spaces. Some cities are making the transition easier for their restaurants by closing downtown streets on certain weekends and inviting restaurants to place tables and se

Budgeting 186

Budgeting Marketing 186

EATER

SEPTEMBER 29, 2020

A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon. When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.

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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

Eat Restaurant Management

SEPTEMBER 29, 2020

With the growing demand for better restaurant management, the suite of restaurant reservation systems in increasing every day, and amongst those are Yelp and OpenTable, two large reservation system providers.

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Reservations 52

The Restaurant Times

SEPTEMBER 29, 2020

Running a restaurant today is one of the most challenging jobs. Despite the impact of the pandemic, the restaurant industry is on its path to recovery. To understand the different perspectives of the restaurant community on thriving in the ‘new normal’, POSist, has released the India Edition of its POSist Restaurant Industry & Market Evolution (PRIME) Report.

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Marketing Pricing 52

Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing. Fortunately, resolving these risks is easy and won’t require significant budget to implement.

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Scheduling Back of House Communication Front of House 192

EATER

SEPTEMBER 28, 2020

Pumpkin spice mac and cheese, flavored with cinnamon, allspice, ginger, nutmeg, and cloves. | Photo: Kraft. Plus, Cream of Wheat will no longer have its Black chef mascot after considering racist connotations, and more news to start your day Americans can have a little pumpkin spice mac and cheese, as a treat. Americans have a lot to be jealous of Canadians for these days: Kinder eggs, healthcare, a COVID-19 response that doesn’t amount to a death cult.

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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

Eat Restaurant Management

SEPTEMBER 29, 2020

In today's restaurant industry, guests don't expect much from restaurants when booking a table and dining - they are mainly after simplicity.

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Book 52

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Server side work duties are just as crucial as primary duties. They're critical to maintaining a clean, safe, and well-organized restaurant.

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Server Sanitation Accounting Communication 78

Modern Restaurant Management

SEPTEMBER 29, 2020

Food safety is on the plate for this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Francine Shaw , the CEO of Savvy Food Safety , about the need for proper food handling guidelines and employee education. COVID-19 has made people even more aware of basic food safety guidelines — even practices as simple as regular hand-washing.

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EATER

OCTOBER 1, 2020

A little over a year after Popeyes Chicken Sandwich Mania hit America, the chain adds the New Orleans staple to its menu [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

Eat Restaurant Management

SEPTEMBER 29, 2020

If you're researching which reservation system to go with you may be looking at a comparison between Table Agent and Eat App.

Reservations 52

Reservations 52

The Restaurant Times

SEPTEMBER 28, 2020

On-demand food delivery has brought unprecedented convenience for customers, more sales for restaurants, and has also given birth to several spin-off businesses, making it one of the most growing industries globally. According to statistics, revenues of the Online Food Delivery segment in Saudi Arabia are projected to reach US$1,556m in 2020. A cloud kitchen, also known as a ghost kitchen, dark kitchen, virtual restaurant, is a delivery-only outlet that accepts orders online, without any dine-i

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Kitchen Operations Catering Marketing Accounting 69

Modern Restaurant Management

OCTOBER 1, 2020

Contact-tracing during COVID-19 raises data privacy implications for restaurants. It cannot be argued that COVID-19 is anything but a gut-punch to the restaurant industry. Projections for business sustainability are low and prospects grow bleaker each day that restaurants go without patrons who stay away due to mixed messages about safety. As restaurants struggle to survive, they face another hurdle in protecting and maintaining data privacy of customers in the context of required state or munic

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Marketing Information Maintenance 99

EATER

OCTOBER 1, 2020

One of the biggest challenges facing restaurants as they try to stay open: making rent. | Getty Images. While the pandemic rages on, rent is still due — and restaurant owners and landlords have to make it work Where a restaurant is located — the city, the neighborhood, the block, even the building — can determine its fate. There are the obvious ways: A restaurant in a buzzy, hip neighborhood with tons of visitors or tourists is likely to pull in more business than one, say, in a neighborhood wit

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Marketing Events 113

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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

OCTOBER 2, 2020

There’s nothing like a sweet potato covered in nut butter to start the day. | Elazar Sontag. It’ll make you feel better, too, I promise It’s 3:50 a.m. and I’m awake, looking at pictures of sweet potatoes on Instagram. I like to sleep with the big window above my bed open so fresh air circulates all night, but lately that’s impossible as noxious smoke and wildfires consume California.

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Accounting 107

Modern Restaurant Management

SEPTEMBER 30, 2020

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EATER

SEPTEMBER 29, 2020

Calistoga Ranch, Fairwinds Winery, and many others have been leveled by the flames [link].

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EATER

OCTOBER 2, 2020

James Beard in 1972 | Photo by Arthur Schatz/Life Magazine/The LIFE Picture Collection via Getty Images. In an excerpt from The Man Who Ate Too Much , the culinary icon returns to his hometown and begins to articulate his vision for American cuisine James Beard looms large in the American culinary canon. The name is now synonymous with the awards, known as the highest honors in American food, and the foundation behind them.

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Magazine Book Marketing Catering 99

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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.