Sat.Oct 17, 2020 - Fri.Oct 23, 2020

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From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward.

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Publish Your Website with These Best Restaurant Website Builders

7 Shifts

Did you know that three in four customers will visit a restaurant's website before dining at that restaurant? In an era when enabling online ordering is essential to running a restaurant, having an online presence for your restaurant is critical. However, relying on your restaurant's Facebook page or Instagram just won't cut it. These social networks don't have the capabilities your restaurant needs to become an online business.

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When It Comes to Indoor Dining, Restaurant Workers Face the Greatest Risk

EATER

It all has to do with ventilation, aerosols, and the fact that restaurant workers are stuck in the same air for hours while working indoors Outdoor restaurant dining is perhaps the closest we’ve come to a return to normalcy since the onset of the COVID-19 pandemic: Sidewalk and patio setups offer a familiar service while, if approached responsibly, mitigate risk.

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7 Must-Have POS Features to Boost Bakery Sales

The Restaurant Times

Even with the perfect ambiance and tasty delights, your bakery business may not flourish until you have invested in a robust bakery management system. Choosing the right bakery POS system is essential for your business to deliver the perfect customer experience. By implementing a robust bakery management software, you can optimize and automate the entire bakery operations and increase the shelf life of your baked delights without having to compromise on the quality.

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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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2020’s Marketing Lessons Hold Advice for 2021 and Beyond

Modern Restaurant Management

Raise your hand if your 2020 marketing plan included messaging about wearing a mask. No one? How about weeks-long dining room shutdowns? Still nothing? To say this year has been unpredictable is becoming cliché By now, the trying situation facing many restaurant owners and managers around the country is simply a predictable reality. Curbside takeout and no-contact delivery are the norms.

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‘Great British Bake Off’ Doesn’t Feel the Same Anymore

EATER

Channel 4. Typically a soothing balm, “Bake Off” has oddly made 2020 more chaotic There are things you expect to experience when tuning into a new season of The Great British Bake Off (or as it’s known stateside on Netflix, the Great British Baking Show ): Judge Prue Leith will wear statement glasses and necklaces , host Noel Fielding will wear statement everything , bakers and viewers alike will overestimate the power of a Paul Hollywood handshake, and there will be lingering shots of babbling

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Why Regular Equipment Maintenance is Critical for Saudi Restaurants and How to go About It

The Restaurant Times

Procuring the right restaurant equipment serves as the backbone of a restaurant’s success. According to research by the National Restaurant Association, efficient equipment is the key to significant savings. However, regular maintenance of restaurant equipment is mandatorily recommended to avoid last-minute emergencies. Operating a restaurant without regular equipment maintenance in the long term adds to the overall costs, decreases equipment utility, leads to wastage, decreases profit mar

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Restaurant QR Codes: 2020’s Comeback Story

Modern Restaurant Management

The restaurant industry, along with the rest of Travel and Hospitality have been among the industries most negatively impacted by COVID-19. While various measures have been taken to support restaurant businesses, such as pivoting to off-premise dining and home cooked meal planning, there are still challenges as the core restaurant offering has changed.

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Tips on Being a Kid-Friendly Restaurant (Infographic)

Modern Restaurant Management

Attracting families should be a key goal for restaurants because of the revenue potential they represent. According NPD, when families with kids 12 and under order from restaurants, average check goes up 82 perecent. (NPD/CREST, year ending December 2019.). Focusing on kids is a great way to delight them and their parents. C3, a kids and family agency that specializes in the restaurant industry, recently conducted a study with parents of young kids to delve into one key question: What exactly do

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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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What Restaurant Employers Should Know About Workers’ Compensation Claims

Modern Restaurant Management

It’s every restaurant owner’s nightmare: a staff member is injured on the job. Perhaps they suffer a nasty hand injury while slicing vegetables, or maybe get a nasty burn. The injury might not even happen in the kitchen – they could slip on a wet floor, or even be assaulted. In many cases, an injured employee will have a right to compensation.

Training 201
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YEA: Restaurants Showing Resiliency with New Openings

Modern Restaurant Management

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. In addition, 210,000 businesses have reopened that were once temporarily closed, with a large increase of reopenings in September 2020.

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How Digital Tools Can Help Restaurants Prepare Staff for Winter Patio Dining

Modern Restaurant Management

After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. But as temperatures fall, establishments in colder climates are exploring ways to extend their patio season into the winter. With the possibility that 20 percent of restaurants could permanently close due to the pandemic , owners are looking to an array of alternatives including heaters, blankets, and plastic domes to

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Winter Is Coming: Challenges Facing Restaurant Owners (Podcast)

Modern Restaurant Management

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Mike Whatley, the National Restaurant Association’s vice president of state and local affairs about outdoor dining, prepping for the holiday season and the current state of the restaurant industry. He advocates on behalf of the restaurant industry throughout the country and advises restaurants to get involved on the local level.

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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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How to Train Your Staff to Communicate Effectively with Guests

Modern Restaurant Management

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service? With a thorough and well thought out training plan.

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. QDOBA's New Concept. QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating.

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Budapest Restaurant Solves Social Distancing Dilemma by Serving Dinner on a Ferris Wheel

EATER

Shutterstock. Plus, Latino meat processing workers were heavily impacted by COVID-19, and more news to start your day In Hungary, restaurant Costes serves dinner on the Budapest Eye. Toward the end of the summer, I went to Coney Island and wondered why they hadn’t opened the Wonder Wheel. I mean, I know why , but a ferris wheel seems like a pretty ideal ride for social distancing.

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Bobby Flay’s Mesa Grill Is No More

EATER

Photo by Ethan Miller/Getty Images for Vegas Uncork’d by Bon Appetit. After 16 years, the surviving Vegas outpost of the Iron Chef’s original flagship restaurant will leave Caesars Palace to make way for Amalfi by Bobby Flay [link].

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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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Eater Talks | What Happens to Outdoor Dining in Winter?

EATER

Dome dining at Chicago’s Fulton Market | Photography by Barry Brecheisen. On Thursday, October 29, Eater editors will discuss the challenges ahead for restaurants and bars as wintertime dining approaches Eater Talks: What Happens to Outdoor Dining in Winter? October 29 — 1:30 p.m. ET / 12:30 p.m. CT. When it comes to living with the coronavirus, one piece of advice is unequivocally clear: Outside is best.

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Instacart and ALDI partnering to accept food stamps for grocery deliveries

EATER

Instacart users in some states can use their SNAP benefits to pay for groceries at Aldi stores | Instacart. Grocery delivery platform Instacart is launching a pilot program to begin taking food stamps as payment in its app. The program will only be available at Aldi stores and only in a few states, starting with Georgia, then expanding to California, Florida, Illinois, and Pennsylvania.

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In Another 2020 Blow, Chipotle Is Now Charging for the Tortilla on the Side

EATER

Chipotle. Plus, politicians eat fast food to seem relatable, and more news to start your day Tortillas will now cost a quarter, and for some people, this is a travesty. A well-known menu hack at Chipotle has long been that you could get a free tortilla on the side of a burrito bowl to make your own JUMBO burrito with rice and beans to spare. But Chipotle has caught on to the working man’s attempt to get the most bang for his buck, and is now charging 25 cents for the extra tortilla.

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The Trailer for ‘Eater’s Guide to the World’ Is Here

EATER

Hulu. Each episode will showcase a whole new side of the cities and places you think you know, and a few you may have never experienced before You know this, but here’s a little reminder: Eater’s always got you — when you need to know where to eat, what to eat, and why, exactly, all this eating matters so much in the first place. Now, let Eater guide your appetite even further with a brand-new series premiering exclusively on Hulu this November: Eater’s Guide to the World.

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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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Look, Buying Bubble Gum Is What’s Getting Me Through This

EATER

Packages of gum in a grocery aisle. It’s an inexpensive way to treat myself to some novelty each week This post originally appeared in the October 19, 2020 edition of The Mov e , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. My nervous energy isn’t a product of this pandemic, but it’s gotten a thousand times more intense since, you know, all of this.

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How Cast Iron Pans Are Made by Hand at Borough Furnace

EATER

From designing to pouring molten metal to seasoning, its a mesmerizing process “A piece of cookware is a very tactile intimate product. It’s something that someone who has it at home is using it everyday, their food is touching it everyday, and so we’re very specific about how we treat that surface,” says Liz Seru, co-owner of the handmade cast iron cookware company Borough Furnace.

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The Nightmare Inside Mission Chinese Food

EATER

The Nightmare Inside Mission Chinese Food The restaurant’s chefs preached kindness. Behind the scenes, it was a different story. [link].

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After Unspeakable Tragedy, Nashville’s Cocktail Den Attaboy Reopens

EATER

Following a tornado, the loss of a team member, and the pandemic, Attaboy opens its doors with a new mantra: positive vibes only [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