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COVID-19 has indelibly changed every aspect of our lives. Its influence has created challenges, restructured social settings, and redefined meanings of common words and phrases. The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus.
So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021.
Dani Berszt /Shutterstock. Without a bailout, independent restaurants face a disastrous fallout A few months ago, as restaurants suffered through the first months of a devastating pandemic, chefs and restaurant owners across the country went on social media to call for a government bailout. In their pleas, they said that without government support, their restaurants would close for good.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Your customers are using Instagram every day. And, with more than one billion active users, you’ll find this platform is an ace at creating engagement with your target audience. In fact, did you know that Instagram user engagement with brands is 84 times higher on Instagram than Twitter? Instagram is also keeping up with its […]. The post 15 Restaurant Instagram Post Ideas To Grow Sales appeared first on Restaurant Den.
“I was literally about to start the process of trying to set up my restaurant this year, and this all happened,” says Sarah Moody. Commiserating in a similar catch-22 is Yuka Ioroi, co-owner of San Francisco’s Cassava restaurant. “Although there’s no way we can make ends meet with takeouts, I would never be able to live with myself if my restaurant caused anybody to get sick, or god forbid death.” Ioroi continues , “We have no plans to do any table servi
Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states. Now that the initial dust has settled, restaurants are starting to think long term again.
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Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states. Now that the initial dust has settled, restaurants are starting to think long term again.
The words ‘employee handbook’ are enough to make any new hire quiver. That’s because, traditionally, they’re boring textbooks full of lifeless legal language and an endless list of do’s and don’ts. Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. And let’s be honest, when was the last time you read your own restaurant employee handbook?
With nearly 60 percent of hospitality industry workers out of jobs in NYC, many have been forced to turn to a patchwork of food relief to survive [link].
The Foundation's mission hasn't evolved with the changing complexion of the restaurant industry. The post Cancel the James Beard Awards, Permanently appeared first on THE RESTAURANT MANIFESTO.
Given the COVID-19 pandemic, restaurants around the globe have been forced to shut down entirely to prevent the spread of the virus. As restrictions are now easing in many regions, operators are slowly beginning to reopen their dine-in restaurants. However, customers are still wary of venturing out, and restaurants can no longer rely on word of mouth or offline mediums to keep their businesses top of mind.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Since our analysis one week ago, cosponsorship of the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (RESTAURANTS) Act of 2020 has increased by 14 lawmakers in the House of Representatives, up from last week’s 163 to today’s 177. An unprecedentedly large $120 billion stimulus package focused entirely on the food service industry, the bill will prioritize funds for small and independently operated restaurants.
Ask any restaurant owner who’s had to deal with electrical issues, or in the worst case, fire damage caused by electrical wires and cable failures, and you’ll probably hear a few horror stories. Even minor issues can become very expensive, so restaurants of all sizes should take electrical safety very seriously. Here are five common hazards which can lead to a lot of problems: Electrocution – Lots of people moving in tight quarters, and plenty of liquids are an accident in the
The restaurant industry has a reputation for high staff turnover. 2018 saw a record high 74.9% staff turnover —and while a portion of this statistic is inevitable given the demographic of restaurant employees ( more than a third are students or teenagers whose jobs and circumstances change more frequently), this figure represents a problem that needs to be resolved.
bella reji /Shutterstock. Why isn’t savory yogurt for the morning more of a thing? This post originally appeared in the August 10, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. According to my grandmother, the planets have it in for my gut.
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.
Opening and running a restaurant can be risky, especially now with restaurant operations being changed all across the country. However, there are still successful restaurateurs out there earning money during the pandemic. If you are interested in starting a business during this time, we offer restaurant consulting to help get you up and running. We know the ins and outs of the system and can assist whether you are a franchisee or own your restaurant.
The hospitality industry has been one of the hardest-hit sectors by COVID-19. With governments imposing lockdown from mid-March in a desperate effort to contain the spread of the virus, many restaurant businesses are virtually bankrupt. The F&B industry stared at significant job losses amid a slump in the market due to the lockdown. While many restaurant operators pivoted their business models to focus on delivery during the dine-in prohibitions, pandemic-related changes continued to have lo
Cloud kitchens, also known as ghost kitchens, are virtual restaurant brands that have distinct listings on food delivery apps, yet share a physical kitchen with other “restaurants.” For example, the in-app DoorDash listing for It’s Just Wings is actually a cloud kitchen menu. Chili’s cooks those wings. The parent company of both brands, Brinker International ( NYSE:EAT ), disclosed that It’s Just Wings already generates $3m in weekly sales since it launched in June.
Why isn’t it over yet? When can things go back to how they used to be? Like a kid kicking their feet in the backseat wondering whether we’re there yet, these are the questions on so many minds as we all struggle to find our footing in a world impacted by COVID-19. Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.
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.
Papers. Clutter. Wires. Clipboards. That crumb-covered plate from your lunch that you haven’t had a chance to get rid of yet. This is the restaurant back office in its natural state – but not at all at its finest. Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized.
OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by OpenTable’s leadership team, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.
The food delivery business is prospering and gaining momentum in the restaurant industry. Observing the spike in food delivery business, the restaurant space has also witnessed a substantial increase in the number of cloud kitchens, also known as Dark Kitchen, Ghost Kitchen, Virtual Restaurant, or delivery-only restaurant. According to statistics, the global cloud kitchen market is expected to reach USD 2.63 Billion by 2026, at a CAGR of 17.2%.
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.
Two restaurant industry experts share their insights regarding the state of the restaurant industry. Debby Soo, OpenTable’s new CEO, discussed on television her outlook for U.S. restaurants amid the COVID-19 downturn. She also added thoughts on Canadian operations. Secondly, Upwork’s Chief Economist Adam Ozimek contributes his thoughts. Ozimek also operates an independent restaurant in Lancaster, Pennsylvania; he describes it as an all-in-one restaurant, bowling alley, arcade, and ba
After months of quarantine, consumers crave their favorite restaurant fare more than ever. We’re all a bit tired of cooking, and have grown bored with the limited menu of meals that we know how to prepare at home. The desire to eat out is greater than ever, and restaurants are reopening from coast to coast, with curbside pickup and delivery, new opportunistic outdoor dining areas, and other innovative approaches like drive-ins and carhop service.
Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants.
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.
Covid-19 has hit the restaurant industry badly and transformed the entire philosophy of running a restaurant business. Social distancing and hygiene standards now define the new normal in the F&B space. Restaurants are undergoing permanent changes in the way they operate. While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers.
Hurricane Laura is a Category 4 hurricane that will likely be the worst hurricane to hit Beaumont, Lafayette, and other Northwest gulf coast cities in over a century. Coastal restaurants from Texas to Mississippi are closed. “Streets are already underwater in Beaumont,” tweeted one resident with a photo of a local restaurant at 3pm ET. Mamacitas Mexican Restaurant is following official advice and is closed.
On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. That was just the beginning of the coronavirus pandemic, but at Wolf’s Ridge Brewing, it was a clear sign of change and we immediately knew we’d have to adjust our business model. A group of senior staff members met on Thursday, March 12 to discuss how to set up home delivery of beer, and on March 16, one day after Ohio Governor Mike DeWine ordered the closure of restaurants,
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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