Modern Restaurant Management

MARCH 25, 2021

Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.

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Magazine 245

7 Shifts

MARCH 31, 2021

Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing.

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Document Marketing Pricing Information 148

EATER

MARCH 11, 2021

Photo by Roy Rochlin/Getty Images. ‘Enjoy Your Meal’ will be about “toxic culture of the food media industry” HBO Max is developing a new comedy series based on the biggest food media drama of 2020: Enjoy Your Meal — per the Hollywood Reporter — will be a half-hour comedy show based on the recent fallout and racial reckoning at Bon Appétit. Ryan Walker-Hartshorn, who was assistant to former BA editor-in-chief Adam Rapoport, will consult on the series.

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The Restaurant Manifesto

MARCH 25, 2021

We know you really miss dining out, but this isn’t about you. The post Restaurants Aren’t “Back” Because You Can Sit Down In One Again appeared first on The Restaurant Manifesto.

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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

Eat Restaurant Management

MARCH 31, 2021

A great floor plan makes your restaurant look inviting to diners, helps keep your service running smoothly and takes account of all the important logistics and regulations. All things considered, your floor plan has a huge impact on the dining experience and can also be a significant component in determining your set up, and running costs. What is a restaurant floor plan?

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Accounting Marketing 105

Modern Restaurant Management

MARCH 9, 2021

For people considering operating a restaurant, besides a great menu, the aesthetics of the restaurant must also be tackled. One key reason why many restaurants fail despite having great food is failing to consider the restaurant design. Restaurant interior design is the key to attracting customers. It should be like a magnet for guests, promising them both an exceptional culinary and sensory experience.

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7 Shifts

MARCH 18, 2021

A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.

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Scheduling Front of House Reservations Back of House 148

EATER

MARCH 22, 2021

Cascatelli pasta. | Photo: The Sporkful. “Cascatelli” is the result of one pasta-obsessed podcaster with a dream Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen??

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Restaurant Engine

MARCH 24, 2021

You can draw your customers into the overall experience with your appetizer selection. People order appetizers at your restaurant for many different reasons. Some people simply want a smaller meal. They are controlling calories, and your appetizer menu is a good choice for them. Others dine with you because they love your appetizers. These folks may order several different appetizers in lieu of a main course.

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Marketing 105

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

Restaurant Den

MARCH 25, 2021

Large chains are taking over more and more of the restaurant market each year, making it difficult for smaller businesses to connect with an audience and differentiate themselves from other options. In such a competitive space, marketers need to leverage every tool at their disposal in order to achieve sustainable success. While email is no […].

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Marketing 99

OpenTable

MARCH 31, 2021

In Australia, the restaurant industry has fully recovered in 2021. OpenTable combed the data for strategies American restaurateurs can use right now. The post The future is now Down Under: How Australia can tell us what’s next for restaurants appeared first on Open for Business.

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Modern Restaurant Management

MARCH 10, 2021

After a rough 12 months for the restaurant industry, the pending eligibility of workers to get the COVID-19 vaccination shines a brightening light toward the end of the tunnel. Under the CDC’s Phased Allocation of COVID-19 Vaccines plan, foodservice workers would be included in round 1C of the vaccination distribution rollout, along with workers in the transportation, construction, finance, IT and communications, energy, legal, public safety and media industries.

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Information Communication 221

7 Shifts

MARCH 10, 2021

Successful restaurant owners have many traits in common. They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. These may be traits that come naturally to the best restaurateurs, but they can also learn some valuable habits to help them efficiently and effectively run a business and meet their goals.

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POS Systems Bookkeeping Marketing Accounting 148

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

MARCH 10, 2021

Dina Avila. Caramelizing tomato paste and gochujang together makes the perfect base for a creamy pasta sauce When I lost my restaurant job last March and ended up camping out at my childhood home for what turned out to be months, my dad instituted a very reasonable house rule: My brother, who was home from college, and I would each take on dinner duty one night a week.

Catering 144

Catering 144

Eat Restaurant Management

MARCH 31, 2021

When you head to a restaurant and find a queue out the door, what do you think? Are you reassured that this must be an exceedingly popular venue and happily join the line? Or do you start to wonder whether service is not really efficient and walk to the restaurant across the street to check out the menu there?

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The Restaurant Times

MARCH 7, 2021

The restaurant industry that was once referred to as male-centric is now going through a metamorphosis with women increasingly taking the lead. These women have not only managed to become changemakers with their innovative ideas but they’ve also proven time and again that they have what it takes to be the driving force in the F&B space. On the occasion of women’s day, The Restaurant Times is celebrating the spirit of 10 Indian women leaders who are truly an inspiration for aspiring F&B e

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Catering Training Marketing 98

The Restaurant Manifesto

MARCH 1, 2021

The explosion of virtual restaurants threatens the sustainability of traditional business models. The post Ghost Kitchens Cloud the Future of Restaurants appeared first on The Restaurant Manifesto.

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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

Modern Restaurant Management

MARCH 23, 2021

The pandemic has created unprecedented demand for online ordering platforms. Customer demand for delivery is 135 times higher than before COVID-19, according to Yelp. As a result, restaurants that have historically relied on in-person dining have either scrambled to create their own food ordering apps or have leaned on third-party services to do it for them.

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Customer Service 219

7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. The stories of adaptation and pivot in the restaurant industry are nothing short of remarkable, as owners and operators have shifted business models on their head in order to stay afloat—and thrive. From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!

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Front of House Back of House Server Reservations 78

EATER

MARCH 24, 2021

Love those crazy shrimp | Shutterstock. It’s a story of alleged food tampering that somehow connects General Mills to Topanga from “Boy Meets World” On a level, everyone knows that contamination is possible when it comes to mass-produced food. Occasionally I have found a green bean in a bag of frozen peas or a tater tot in my fries, and it’s fine. But when it comes to “seafood” and “breakfast cereal,” we’d like to think factories are kept pretty separate.

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Eat Restaurant Management

MARCH 24, 2021

The impact of no-shows on restaurants. Industry insiders in a number of countries report a worrying trend of diners making multiple restaurant bookings then choosing which one they will honor at the last moment, without even notifying the other restaurants that they won’t be dining with them. For them, it's a "no-strings attached" situation where they can book a table at multiple restaurants and just show up for one without cancelling the others.

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Reservations Book 98

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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.

The Restaurant Times

MARCH 7, 2021

Across multiple industries, powerful women are breaking the barriers with greater force and determination. While the restaurant business is yet to reach the stage where there is complete parity between men and women, these inspirational women are showcasing their business acumen to attain new records in their professional careers. On the occasion of International Women’s day, to celebrate women’s success in the restaurant space, we have compiled a list of 7 women leaders that are red

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Training Marketing 98

Restaurant Engine

MARCH 10, 2021

Coupons can bring in repeat customers to your restaurant. As a restaurant owner or manager, you want to drive new customers into your restaurant. You may also want to increase the loyalty and retention rate of your current customers. One option that hits both of those marketing goals is the restaurant coupon. By offering current customers a “come-back” type of coupon, you help strengthen their loyalty.

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Marketing Blog Scheduling 80

Modern Restaurant Management

MARCH 11, 2021

What are ways that restaurants can build business safely and reopen their doors as the future emerges — even while COVID cases continue and vaccine distribution is happening? Restaurants that have reopened have had to navigate this socially distanced new world, juggling employee and customer safety, adhering to shifting government regulations, and maintaining the public’s confidence.

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Server Document Communication 213

OpenTable

MARCH 30, 2021

In a busy restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five—and… The post 8 Ways to Make a Commissary Kitchen Work for Your Restaurant appeared first on Open for Business.

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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