Modern Restaurant Management

APRIL 15, 2021

In 2019, the hospitality industry found it exceedingly difficult to staff our properties. We blamed the extraordinarily low unemployment rate of 3.6 percent. Employees could pick and choose because there were far more jobs available than people to fill them. COVID-19 hit and then, because we had to close our properties or suddenly utilize only 25 percent of the space, we had more staff than we could use.

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EATER

APRIL 12, 2021

Gerald Stratford, big veg king. | Photos: Gerald Stratford. 72-year-old Gerald Stratford started a Twitter account to share his vegetables. Hundreds of thousands of followers later, he has a book deal and appears in a Gucci campaign If you’ve spent enough of your waking hours in the gaping abyss of Twitter, there’s a chance you’ve come across at least one photo from Gerald Stratford , a 72-year-old British retiree who spends his days growing “big veg” (that’s “big vegetables,” for the uninformed

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The Restaurant Manifesto

APRIL 15, 2021

Stimulus payments aren't the only thing keeping workers on the sidelines. The post The Restaurant Labor Shortage Was Inevitable appeared first on The Restaurant Manifesto.

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Restaurant Engine

APRIL 14, 2021

Picking out a food truck that meets your needs can jump start your business. Food trucks are everywhere across the United States. They generally signal spring, summer, and fall, and they draw large crowds when they show up. You might be thinking about starting your own business. Do you want to buy a food truck? If so, check out this article where we uncover how to pick the right one.

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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

APRIL 12, 2021

This is an excerpt from Chicago restaurant industry veteran Ken McGarrie’s new book, The Surprise Restaurant Manager, which aims to help solve a common, but rarely addressed problem in the industry. All too often hospitality professionals are thrown into management positions with little to no training, the expectation from ownership being that their past experiences would prepare them for this new role.

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The Restaurant Times

APRIL 16, 2021

Technology adoption in the UAE F&B industry has been advancing with time as restaurateurs are now more enthusiastic about integrating automation into their operations. The acceptance of technology has been triggered by the arrival of COVID-19 which has been an extremely challenging yet learning experience for the UAE restaurant industry. The shutting down of dine-in facilities and apprehension among customers about online deliveries severely affected the restaurant business for a few months

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Omland Hospitality

APRIL 15, 2021

There is no doubt that opening up a shelter of any sort is a major task. Traditional shelters may be ideal, but being able to find and operate a building can be quite the challenge especially with the financial side. There is no need to feel discouraged though, as there are many creative methods that can allow you to help the community on a budget!

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Modern Restaurant Management

APRIL 15, 2021

A comparison of year-over-year foot traffic rates across different dining subcategories reveals they are all experiencing a slow but steady recovery, according to the latest data from foot traffic analytics platform Placer.ai. “Unsurprisingly, the hardest-hit dining segment was sit-down dining, which saw a dramatic drop of around 40 percent in year-over-year visits during the winter months,” said Placer.ai’s Maytal Cohen. “In contrast, QSR chains, which tend to fare well

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Travel and Tourism Marketing 204

EATER

APRIL 16, 2021

oneinchpunch /Shutterstock. After more than a year of cooking the same practical meals for two, I can now start planning the communal feasts I’ve missed so much A few recipes have gotten my partner and I through this pandemic. We’ve eaten a lot of fried rice made with whatever vegetables are flailing in the fridge , occasionally buffered by shrimp. We’ve made lots of curries, eggs on top of roasted vegetables or greens, and frozen dumplings.

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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

The Restaurant Times

APRIL 16, 2021

Technology adoption in the UAE F&B industry has been advancing with time as restaurateurs are now more enthusiastic about integrating automation into their operations. The acceptance of technology has been triggered by the arrival of COVID-19 which has been an extremely challenging yet learning experience for the UAE restaurant industry. The shutting down of dine-in facilities and apprehension among customers about online deliveries severely affected the restaurant business for a few months

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Sanitation Definition Marketing 52

HotelREZ

APRIL 14, 2021

April 2021. Award-winning hospitality tech provider Criton has partnered with HotelREZ Hotels & Resorts, to include Best Loved Hotels, to facilitate the adoption of mobile technology in the hospitality sector, following a record year for contactless services demand. The partnership with Criton will enable the thousands of HotelREZ and Best Loved member hotels to discover the benefits of a mobile-first approach and will facilitate the adoption of customisable hotel apps to offer contactless s

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Presentation Marketing Information 52

Modern Restaurant Management

APRIL 13, 2021

A visit to a restaurant almost always means a sale. That’s why driving people into your physical locations is so valuable. Luckily that’s easier today with mobile advertising and restaurant owners should consider embracing this modern technology to market their business effectively. One of the most personal forms of mobile marketing, targeting based on location, has two main strategies every restaurant owner should be aware of.

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EATER

APRIL 10, 2021

Park Kyeong-Mi has been making the bouncy, chewy cakes in her shop for over 20 years Chef Park Kyeong-Mi holds the honorable title of South Korea’s “Royal Cuisine Intangible Cultural Heritage Transferee,” which is another way of saying: she’s really really good at making tteok. Kyeong-Mi been making varieties of the traditional Korean rice cake in her shop Dong Byung Sang Ryoun for over 20 years.

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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

MFHA

APRIL 12, 2021

Sponsored by National Restaurant Assosiation Educational Foundation Apr 8, 2021.

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7 Shifts

APRIL 13, 2021

Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. It’s a family-owned business, combining more than 60 years of entrepreneurial experience to serve its city. Since opening, Canyons has served over a million fresh burgers, salads, shakes, and more to families, youth sports teams, church groups, dating couples, and corporate events.

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Modern Restaurant Management

APRIL 15, 2021

On this episode of The Main Course , host Barbara Castiglia learns how data can help restaurant operators build better relationships with their customers from Joel Montaniel CEO of SevenRooms. The idea for SevenRooms came when he noticed that if you didn’t attend a restaurant enough, they wouldn’t know anything about the customer. “They were numbers, not faces.” “No matter what we could do for the consumer, the operator needed to pay for a role,” Montaniel sai

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Reservations Marketing 180

EATER

APRIL 14, 2021

Jennifer Gauld / Shutterstock. Whipped Drinks’ founder Katie Angel was quickly reminded that dalgona coffee has been around for awhile now A new company is hoping to get in on one of the pandemic’s earliest and buzziest trends, by selling a kit to help people make their own frothy-sweet dalgona coffee. Remember that pillowy cloud of a drink? The one that was all over every social media platform in early pandemic days?

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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

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The Restaurant Times

APRIL 13, 2021

The COVID-19 pandemic has transformed the restaurant industry in a number of ways. The need to contain the virus and make the most of limited resources has led restaurant owners to explore innovative new practices. On the other hand, there has been a profound shift in consumer habits. To capture the latest market trends, we recently released the Indian Edition of the POSist Restaurant Industry & Market Evolution (PRIME) Report 2021.

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Modern Restaurant Management

APRIL 13, 2021

Did you know that more sexual harassment claims are filed in the restaurant industry than in any other industry? As many as 90 percent of women and 70 percent of men in the industry reportedly experience some form of sexual harassment, according to the Harvard Business Review. Sexual Assault Awareness Month (SAAM) in April is an opportunity for restaurant and bar owners to review existing policies and develop new ones.

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Modern Restaurant Management

APRIL 13, 2021

Click here to listen to listen to Scott Greenberg discuss "The Wealthy Franchisee" and more on The Main Course. From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. The energy was high in Governor’s Ballroom. It was the opening session of their annual convention and the crowd had traveled from all over North America, hungry for new ideas that might grow or save their business.

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Marketing 180

Modern Restaurant Management

APRIL 13, 2021

What does it take to be a successful franchisee? On this episode of The Main Course , host Barbara Castiglia gets insights from franchise expert, speaker, and author of The Wealthy Franchisee, Scott Greenberg. Greenberg started his career as a professional speaker and leadership coach. Looking for a second stream of income and a “lab” to try out concepts, he ventured into the franchise world.

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Training 180

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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

APRIL 13, 2021

Louiie Victa. Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life.

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EATER

APRIL 15, 2021

Shutterstock/Jiri Hera. While the idea of conjuring sprouts from dusty pantry staples may sound like a magic trick, it’s really just biology Crunchy and cooling, sprouts are an all-star ingredient in everything from banchan and bánh xèo to California veggie sandwiches. They’re also surprisingly easy to grow at home. While the idea of conjuring them from dusty dried goods might sound like a magic trick, it’s really just biology.

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Marketing 98

EATER

APRIL 14, 2021

The Meathook owners Ben Turley and Brent Young turn the lean meat into a “steak-y” burger The Meathook butchers Ben Turley and Brent Young have a ton of experience making — and eating — burgers. So when it comes to tackling a burger with big game, such as elk, they’re definitely the ones to turn to. The two start by breaking down a cut of elk chuck from Fossil Farms , a big game and exotic meat farm based in New Jersey, into large chunks.

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Definition 95

EATER

APRIL 15, 2021

Shutterstock. The French tire company previously paused its digital guides and ratings because of the pandemic After taking a break from bestowing its coveted (and sometimes resented ) stars and recommendations last year because of the pandemic, the French tire company Michelin has decided it’s time to start recommending and awarding restaurants again.

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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.