Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
7 Shifts
JULY 31, 2020
Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Entering the workforce shortly after completing their engineering degrees, the couple realized that a nine to five week that kept them apart was not for them. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas.
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EATER
JULY 28, 2020
In a video published to her YouTube channel, Yemisi Odusanya makes egusi soup. | SisiYemmieTV. When I most miss watching chefs cook, I turn to YouTube food blogger Sisi Yemmie It was a few days before shelter-in-place began and I needed to get out of my apartment. I strolled across the Brooklyn Bridge into Manhattan, through the West Village, and stepped into Los Mariscos , still noisy and packed as ever just days before the city shut down.
The Restaurant Manifesto
JULY 2, 2020
It’s time to take a stand against the tyranny of corporations that don’t reinvest in our communities. The post Rebuilding the Restaurant Industry Starts With Destroying the Chains appeared first on THE RESTAURANT MANIFESTO.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
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Restaurant Engine
JULY 22, 2020
The customer experience starts with your online presence before it gets to your dining room. You website is often the gateway to your brick and mortar restaurant. It’s often the “door” your customers first walk through. Because of this, you want to make sure your restaurant’s website is performing as well as it can be. You want to always be working on improving customer experience for your restaurant online.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JULY 27, 2020
Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones. Restaurants that closed completely during emergency shut-downs were faced with the challenge of remaining top-of-mind when their patrons weren’t able to dine with them and ways in which to alert them to business changes, among other things.
7 Shifts
JULY 24, 2020
As restaurants slowly ease back to dine-in service, the grand reopening doesn’t have the usual full house feeling. While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.
EATER
JULY 24, 2020
James Beard Foundation. Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization. The anonymous employees describe themselves in the letter, which was shared with Eater, as a group that has “dedicated years of their lives to the work of the James Beard Foundation despi
The Restaurant Manifesto
JULY 14, 2020
Returning to normal is a step back for an already backward industry. The post Coronavirus Canapés and the Moral Bankruptcy of Fine Dining appeared first on THE RESTAURANT MANIFESTO.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Restaurant Engine
JULY 5, 2020
Most insurance companies have denied claims from restaurant owners resulting from the COVID-19 pandemic. Business owners counterclaim they are entitled to benefits in Business Interruption Insurance policies that protect against lost income after a covered peril affects a policyowner. Insurance companies typically cite the contract clause of force majeure as justification for denying claims.
OpenTable
JULY 7, 2020
Dining rooms are opening and closing across the country, but sitting outside is among the safest ways to eat out during the pandemic, experts say. With long days and warm temperatures, the demand for outdoor dining is at a new high. . We asked restaurateurs from coast to coast how they have adapted their operations to the new al fresco normal – try these tips for success. . 1.
Modern Restaurant Management
JULY 20, 2020
Even as restrictions loosen and thousands of restaurants can legally open their dining rooms, many customers remain hesitant to dine in. Therefore, it’s critical for restaurants to do everything possible to put customers and employees at ease. That means restaurants must embrace extra safeguards, including those that improve indoor air quality.
7 Shifts
JULY 29, 2020
It’s no secret that COVID-19 has impacted the restaurant workforce. According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. According to CareerPlug, three in 10 restaurant workers are currently unemployed, and of those who are working, 56% are looking for new positions.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
EATER
JULY 17, 2020
Potato dishes among those on the chopping block as part of Taco Bell’s menu streamlining efforts. | Photos: Taco Bell. The fast-food chain is axing multiple fan favorites as part of a menu overhaul in August It’s official: Taco Bell is axing all its potato dishes, among other offerings, in a big menu revamp scheduled for August 13. This impending menu overhaul, which has been circulating in the form of panicked rumors over the past week, was confirmed in a new release on Taco Bell’s website toda
The Restaurant Times
JULY 2, 2020
As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate. Along with offering quality in food and service, safety and hygiene will be of paramount importance. Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence an
Restaurant Engine
JULY 25, 2020
Restaurant owners now understand that the dining changes caused by COVID-19 will persist through 2021. Dining will not return to normal; dining will develop a new normal. COVID-19 has disrupted the restaurant industry more than any other, with seated diners fully 99% fewer than 2019, according to OpenTable data, during the entire month of April. Even yesterday, seated diners remain 57% fewer than one year ago.
The Restaurant Manifesto
JULY 28, 2020
It’s a system rooted in racism and promulgated by the bulrush of unimpeded capitalism. The post Tipping Won’t Change Until America Does appeared first on THE RESTAURANT MANIFESTO.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Modern Restaurant Management
JULY 28, 2020
As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The transition to digital experiences is an issue every industry is having to address, but is uniquely challenging in an industry where personal interactions are the norm and a critical part of the customer experience.
7 Shifts
JULY 16, 2020
Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. The problem of restaurant task management is not a new one. Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry.
EATER
JULY 11, 2020
Xinhua/Wang Ying via Getty Images. Outdoor dining had been allowed for the last month [link].
The Restaurant Times
JULY 27, 2020
There is a lot of uncertainty about the ongoing Covid-19 crisis and the future of the restaurant industry. After the lockdown is over, certain restrictions would still exist, and the world will have to adapt. Accepting this as a new reality, restaurant operators are planning how to navigate post-lockdown operations while complying with safety regulations and reopening their restaurant.
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Restaurant Engine
JULY 29, 2020
In a banner year for the pizza delivery industry, Pizza Hut has struggled. Its competitors are at all-time highs. Just this year, Papa John’s (NASDAQ:PZZA) has rallied 44% to date. Domino’s (NYSE:DPZ) has rallied 31% this year. In contrast, The Guardian reports today that Pizza Hut’s U.K. operations are on the verge of insolvency, affecting the country’s 244 locations and 5,700 employees.
BizBash
JULY 17, 2020
You’ve got questions; we’ve got editors to hunt down the answers. Send questions to editorial@bizbash.com.
Modern Restaurant Management
JULY 14, 2020
With dining rooms having been shut down for the majority of 2020, the only option for people to visit their favorite restaurants has been through takeout or delivery. COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business to health and safety-conscious diners.
OpenTable
JULY 19, 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 Safety Affordable? How Restaurant Operators Are Factoring PPE into Their Budgets – Restaurant Hospitality. As masks, gloves, face shields, and thermometers become expected protocol in restaurants, costs of protective equipment are piling up.
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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