Modern Restaurant Management

MARCH 30, 2022

Over the last few years, restaurants have been feeling the heat amid concerns about COVID-19, worker shortages and rising food prices. Now, guests have higher standards and expect thorough cleaning and sanitizing practices to take place where they dine. This makes proper hand hygiene vital. Opt for paper towels.

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Modern Restaurant Management

MAY 8, 2024

Prices for real estate, inventory, and labor are rising. Whereas most global consumers think it’s acceptable for QSRs to automate ordering, checkout, serving, and even sanitation tasks, the majority do not find this acceptable for table service. What should restaurant operators take away from these results?

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Modern Restaurant Management

MAY 2, 2023

How to Conduct a Successful Restaurant Audit First, take stock of the following areas of your restaurant business: Cleaning and Sanitation It’s difficult to overstate the importance of sanitation for restaurants. By identifying any weak spots, you can make necessary adjustments that can set you up for long-term success.

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Modern Restaurant Management

MAY 27, 2021

Even before the pandemic, it was a best practice to sanitize menus because they are so frequently handled. Thanks to the pandemic (and sanitizer product ads), we’ve all got a vivid image in our minds of how germs can accumulate on a surface, and we’ll never “unsee” that. Moving Toward Normal 2.0.

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Modern Restaurant Management

AUGUST 20, 2020

Hands-free sanitizer dispensers – Outside the restroom, consider setting up a sanitizer stand with a hands-free dispenser. Not to mention, the price might be a bit steep as well. Auto-flush toilets – Using sensory technology, the toilet automatically flushes shortly after you stand up from the toilet seat.

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Modern Restaurant Management

JUNE 30, 2020

In addition to offering a consistent menu of takeaway meals, a restaurant can help its regulars prepare for the quarantined and work from home week ahead by selling staples at a fair price. And make sure that your customers are receiving the highest possible quality of service.

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7 Shifts

JANUARY 11, 2021

National Restaurant Association has partnered with LetsGetChecked to offer members exclusive pricing on-at-home tests Implement an Employee Health Tracking System to minimize infections and spread. If you have plastic domes and heaters outside, tell the city about it! Resources ??

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Modern Restaurant Management

DECEMBER 2, 2019

Is policy likely to change, potentially leading to higher prices, fees or even usage caps? Use the Right Sanitizers and Cleaning Products. No-rinse sanitizers and floor-cleaning products can help you save water while mopping and scrubbing. Where does your water come from? What are the challenges in your region?

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The Restaurant Times

JULY 5, 2020

The World Health Organization (WHO), in an interim report on Covid-19, recommends that consumers, as well as businesses, perform hand hygiene frequently, follow proper respiratory etiquettes, and regularly sanitize and disinfect the surfaces they come in contact with. . Offer Value-Based Menu Pricing. Implement Contactless Payments.

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Modern Restaurant Management

MARCH 23, 2021

A : It’s been a year since the pandemic started and the world witnessed a shortage in toilet paper, hand sanitizers and grocery store staples. Q: What are some go-to solutions for the chicken wing shortage?

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MBB Hospitality

JANUARY 11, 2022

You can also provide hand sanitizer to your employees and customers. While some will opt to use the sanitizer, some may be reminded and go directly to a hand washing station and use soap and water. Proper Pricing. Pricing can be tricky. If you price your items too low, you are likely to lose money. How We Can Help.

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EATER

DECEMBER 13, 2021

While most restaurants adopted the QR code menu during the pandemic, Wright says he’s seeing a new wave of interest, as operators realize the QR code menu has convenience for them beyond the sanitation theater of the pandemic. Eventually what you’ll look at is a menu that changes, and eventually, pricing that changes throughout the day.”

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The Restaurant Times

OCTOBER 30, 2020

A recent report on Restaurant Industry and Market Evolution highlights an interesting fact: more than 80% of restaurant operators feel that food quality and safety will surpass price as a decision-making factor for cost-conscious customers. Form Strict Cleaning and Sanitation Protocols. Conduct Regular Inspections.

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Hotel Business

NOVEMBER 30, 2022

Informal bed bug inspections occur with every linen exchange, every piece of luggage handled and every room sanitization. Instead of having a bed bug specialist on call 24/7, you have the power of active bed bug prevention at a fraction of the price. A bed bug incident impacts everyone on your staff.

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Modern Restaurant Management

MAY 21, 2021

An in-depth market analysis will allow you to learn how to connect with your target audience in order to boost consumer loyalty and develop an effective pricing strategy. Research from Harvard Business Review and other trusted institutions have all documented the importance of developing strong emotional bonds with your customers.

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Modern Restaurant Management

AUGUST 14, 2020

All of Fazoli’s grand opening plans and training initiatives have been refreshed to incorporate its enhanced COVID-19 cleaning and sanitation procedures. In addition to team members wearing masks and gloves and implementing social distancing, Fazoli’s has enhanced sanitation procedures and limited dining room seating.

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Modern Restaurant Management

APRIL 27, 2020

To aid with these needs, we are assembling a full portfolio of solutions, such as enhanced sanitation needs, social distancing strategies for the dining room and new tools to support the operational changes our customers will need to make moving forward,” Osborne said. No cover fees through September 30, 2020.

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The Restaurant Times

AUGUST 4, 2020

As most customers choose restaurants based on their online order availability and pricing, a well-priced menu will cater to different consumer tastes and attract more orders. Therefore, it is advisable to concentrate on creating a short, limited menu that is easy to execute. .

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Modern Restaurant Management

FEBRUARY 23, 2021

” He would never take them for granted with short-sighted decisions like cutting portions and raising prices, however tempting that solution may be. My father used to say, “We depend on the guest; they don’t depend on us.” One of those principles is to follow federal, state, and local guidelines.

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Restaurant Engine

JUNE 9, 2020

To sketch the arc of the story, visualize the stock price of two equipment suppliers for Chinese food trucks, Wuling Motors and Yindu Kitchen. As of the close of trading today, Yindu Kitchen’s stock is priced at less than half of its high achieved on June 5. Two weeks ago, Wuling Motors was trading at 20 Hong Kong cents.

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Modern Restaurant Management

APRIL 27, 2020

To aid with these needs, we are assembling a full portfolio of solutions, such as enhanced sanitation needs, social distancing strategies for the dining room and new tools to support the operational changes our customers will need to make moving forward,” Osborne said. No cover fees through September 30, 2020.

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EATER

MAY 22, 2020

Most stores have also outlined heightened daily cleaning procedures, as well as additional sanitizing protocols if an employee tests positive. Our focus is to have merchandise available for our members at low warehouse prices,” a representative told Eater by email.) She’s hardly alone.

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Modern Restaurant Management

DECEMBER 28, 2020

When others have pulled back, we kept innovating by adding new menu items (a new Porterhouse steak, Wagyu New York Strip), half priced bottles of South American wine, To-Go experience packages and more. This includes signage, sanitation and shift management. Raquel Rosenthal, CEO, Digilant. For example, BOHA!

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EATER

JULY 27, 2023

The price tag has run over $40 million, an amount that’s so absurd to spend on a roadside attraction that it’s essentially a joke. Otherwise, much of the restoration work has focused on structural or sanitation fixes, with the oft-stated goal being to leave Casa Bonita largely as it was in the fond memories of Coloradans, but improved.

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EATER

JUNE 18, 2020

But in her 20 years of experience in the industry, she trusts the sanitation and safety situation completely. “I Though he acknowledges this may mean meals might take a little longer, with sanitation, distancing, and serving, Cort says they plan to adjust staffing to expedite the process.

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Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #2: Underestimating construction expenses.

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The Restaurant Times

APRIL 28, 2021

A recovering economy, saturated retail market, and introduction of VAT have made people price and health-conscious. Therefore, the least a customer expects from a restaurant is good food quality, value for money, appropriate sanitation measures, both of their premises and staff, as well as safe home delivery. .

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Modern Restaurant Management

JANUARY 12, 2022

CGA’s BeverageTrak solution combines powerful datasets to provide an ultra-granular view of how brands and categories are being consumed, when and at what price. Restaurant Workers Say Sanitation Is Important for their Satisfaction. percent rated themselves sanitation efforts of ultra-high importance., Key Takeaways.

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Server Pricing Marketing Download 215

EATER

FEBRUARY 24, 2021

Many restaurants already had to buy heaters at inflated prices, given the increased demand as temperatures started dropping last fall. Naturally, a market has emerged for heat lamps with inflated prices on sites like Facebook Marketplace, eBay, and Craigslist, according to restaurant operators.

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Modern Restaurant Management

JULY 14, 2020

They also offer pricing via email/payment via PayPal for restaurant frac packs in 2 or 4 oz. introduced Check Point Temperature Pedestal, featuring a hands-free sanitizer dispenser by Moksha Design Inc, based in Doral, Florida. The Hands-Free Sanitizer features: Foot pedal to activate sanitizer dispensing.

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Modern Restaurant Management

NOVEMBER 30, 2020

We're sanitizing all surfaces—and people are still getting sick. Ultimately, that bill is not paid only by operators; it's paid by the people who eat there by way of higher prices. It may be that patrons feel like the efforts to make restaurants safe have already been done. We're checking temperatures.

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Modern Restaurant Management

DECEMBER 17, 2020

Convenience is worth the price : Consumers are also willing to pay an average of 14 percent more on their online delivery orders, implying restaurants could add a charge for the added safety and convenience this service provides. 64 percent would be more likely to eat outside at a restaurant with an air sanitizer on every table.

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The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. Poor customer experience comprises anything that makes the customer unhappy such as poor hygiene standards, inadequate sanitization, rude and hostile servers, delayed or mixed-up orders, etc. How To Avoid. How To Avoid.

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EATER

AUGUST 4, 2020

A Long Island distillery that transitioned their production from spirits to hand sanitizer in response to the COVID-19 crisis. Plus, what’s the deal with eating airline food at home, and more news to start your day Distilleries that pivoted from liquor to hand sanitizer have been hung out to dry after the pandemic’s initial panic-demand.

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Les Roches

MAY 24, 2023

You’ll also be responsible for planning staff training , such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. Time management and organization You will also need to be adept at time management.

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Les Roches

MAY 9, 2023

You’ll also be responsible for planning staff training, such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. Time management and organization You will also need to be adept at time management.

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Front of House Communication Hospitality Management Customer Service 52

Modern Restaurant Management

MARCH 24, 2020

A shift in production by Bacardi at the world’s largest premium rum distillery is helping supply ethanol required to produce the much-needed hand sanitizers that are in high demand as a result of COVID-19. units of 10-ounce hand sanitizer. units of 10-ounce hand sanitizer. Bacardi and Tito's Give Back. Brands, Inc.

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Sanitation Scheduling Property Management Presentation 101