Modern Restaurant Management

OCTOBER 13, 2021

With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.

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Maintenance Pricing 245

7 Shifts

OCTOBER 20, 2021

Running a restaurant day-in and day-out takes a ton of mental energy. It can be difficult to come up for air and really look at the why behind what you're doing. Schedules are made, payroll is run, and employees checked-in with—but it's tough to know if you're working as efficiently or as profitably as possible. With 7shifts restaurant reporting and analytics, you can analyze your restaurant labor performance and make strategic decisions that reduce costs & increase profits.

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Scheduling Budgeting Back of House Server 167

EATER

OCTOBER 1, 2021

Shutterstock. Also known as “corn smut” or “Mexican truffle,” this corn fungus can do so much more than just fill quesadillas As the Aztecs expanded their vast empire in the Valley of Mexico in the 14th to 16th centuries, one of the biggest questions they faced was how to feed their millions of tax-paying subjects. The answer eventually came in irrigated terrace systems and chinampas , or man-made islands, which yielded enough food to sustain the growing population.

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Travel and Tourism Pricing Marketing Presentation 138

EHL Insights

OCTOBER 19, 2021

Today, guests expect to be provided with a consumer-centric hotel experience from the word go, including when they are choosing a destination. They also want new experiences, faster customer service, the utmost comfort, and the list continues to grow. So, how can hotel operators meet these needs?

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Customer Service 134

Speaker: Amanda Adams, Fractional CFO, CPA

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, 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.

Accounting

The Restaurant Manifesto

OCTOBER 19, 2021

We had a good run, but the love affair is over. The post Why I’m Leaving The Restaurant Industry appeared first on The Restaurant Manifesto.

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Modern Restaurant Management

OCTOBER 5, 2021

Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.

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Scheduling Front of House Back of House Communication 223

7 Shifts

OCTOBER 28, 2021

The National Restaurant Association recently published a table listing the top concerns for restaurants over a three-year period. Not surprising, as it has been reported on consistently, recruiting employees is the top concern for restaurants in fall of 2021, after Coronavirus shook up our economies and our definitions of success. Coronavirus did take first place as a concern in 2020, when the pandemic was front and center and still shutting down or modifying dine-in practices.

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Scheduling Definition Marketing 148

EATER

OCTOBER 13, 2021

Maksym Fesenko /Shutterstock. From espresso martinis to pesto and sun-dried tomatoes, food from the Clinton era has us totally buggin’ As a child of the ’90s, it is now my turn to watch teenagers and younger adults run wild with the fashions of my youth. The school two blocks from my house is full of skaters in baggy cargo pants, kids with tiny backpacks and crop tops, and, god help me, low-cut jeans.

People Development 135

People Development 135

EHL Insights

OCTOBER 25, 2021

Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.

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Marketing Brand Management 130

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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.

Service Management

The Restaurant Times

OCTOBER 23, 2021

The restaurant sector is busy and competitive. To stand out from the crowd, driving customer experience is vital for restaurants. In turn, this requires developing a distinct brand image. Your restaurant branding communicates who you are and what to anticipate from you, from your marketing to your menu to your main meals. The food’s flavour, the staff’s demeanour, and the decor’s style must all come together to produce something unforgettable. .

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Communication Article Marketing 105

Restaurant Engine

OCTOBER 27, 2021

Control your restaurant spending to propel your restaurant growth in 2022. It’s been a wild ride for restaurants since Covid came around. Restaurants all across the country have gotten creative and pivoted in ways they could never have imagined, all while keeping their doors open. Even before Covid, your goal is and has always been to control food and labor costs.

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Portion Control Article Pricing Budgeting 90

Modern Restaurant Management

OCTOBER 26, 2021

There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.

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Download POS Systems Marketing Information 218

7 Shifts

OCTOBER 22, 2021

The holidays are on their way - and for many restaurants, that means an increase in sales. Even in the pandemic year of 2020, before vaccines, we saw bumps in both sales and shifts scheduled in and around the tent pole holidays. Many restaurants are still working around hiring and staff retention struggles, meaning they may be unable to fully capitalize on the demand of the holidays.

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Scheduling Communication Events Training 148

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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.

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EATER

OCTOBER 7, 2021

There it is. | Taco Bell. This story has everything: Taco Bell, Uber Eats, Spencer Pratt, an amethyst shaped like a tortilla chip. Take a deep breath to center yourself because you’re about to read the words “Taco Bell’s Mercury RetroGrande Nachos with a chance to win a Spencer Pratt-approved nacho-shaped amethyst crystal complete with a gold-colored cheese drip.”.

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Communication Book 135

EHL Insights

OCTOBER 18, 2021

Today, guests expect to be provided with a consumer-centric hotel experience from the word go, including when they are choosing a destination. They also want new experiences, faster customer service, the utmost comfort, and the list continues to grow. So, how can hotel operators meet these needs?

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Customer Service 98

The Restaurant Times

OCTOBER 29, 2021

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. It is the key to a long-lasting and effective F&B business. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly.

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Procurement Article Maintenance Marketing 97

Lodging Magazine F&B

OCTOBER 5, 2021

Moxy Portland Downtown and Graves Hospitality announced their search for local chefs to launch their Food Cart Alley. In a neighborhood long known for its food trucks, Food Cart Alley is designed to permanently incorporate local purveyors into the hotel, allowing guests to have access to a variety of culinary options while simultaneously opening up to Alder for a street connection.

Magazine 52

Magazine 52

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.

Presentation

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,

Events 218

Events Marketing 218

7 Shifts

OCTOBER 21, 2021

The right concept is crucial when opening your restaurant , a new location, or refreshing your brand. Get your concept right and you'll be on your way to rave reviews, recommendations, and loyal clientele. Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return.

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Scheduling Server Presentation Marketing 148

EATER

OCTOBER 25, 2021

Jakob N. Layman | www.jakoblayma. Pailin is the kind of unassuming restaurant that puts diners at ease immediately and makes the rest of the world fall away [link].

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EHL Insights

OCTOBER 25, 2021

Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.

Marketing 98

Marketing Brand Management 98

Advertisement

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

The Restaurant Times

OCTOBER 29, 2021

Nicolas Budzynski is Global Operations Director for LPM Restaurant & Bar which is a Riviera-inspired restaurant and bar, based in Dubai. He overlooks the restaurant operations and brand development for LPM globally. Nicolas graduated with a Bachelor’s Degree in Hospitality Management from the Institute Paul Bocuse in Lyon, France. Since then his graduation, he has gained experience across various markets and regions (including the Middle East, Turkey, Asia, Europe, and the USA) with an array

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Marketing Book Definition Customer Service 89

Lodging Magazine F&B

OCTOBER 4, 2021

BETHESDA, Maryland—With travelers back on the road, Marriott Bonvoy unveils a new breakfast program across four brands within its portfolio: Residence Inn by Marriott, SpringHill Suites by Marriott, Fairfield by Marriott, and TownePlace Suites by Marriott. Beginning in October at a limited number of hotels, the breakfast will feature a morning menu that caters to consumers’ tastes for customizable breakfast items, from hot sandwiches with a range of toppings to build-their-own bowls with their f

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Catering Magazine 52

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.

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Regulatory Compliance Training Marketing 215

7 Shifts

OCTOBER 14, 2021

The holiday season is upon us. Big parties, holiday specials, and private events are, too. But this holiday season, like last year's, will be a unique one for the restaurant industry. We're still feeling the effects of the pandemic. The vaccine spring turned to a late-summer surge from the Delta variant, setting restaurant recovery back. We can't be sure what the next few months will look like, but we can look to last year's data to understand what lies ahead.

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Scheduling Communication Events Reservations 148

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