Modern Restaurant Management

NOVEMBER 26, 2019

With the lowest unemployment rate we've seen in two decades, employers are definitely feeling the fact that we are experiencing a job seekers market. The problem is, as the holiday season approaches, we find ourselves in desperate need of seasonal workers. In a job seekers market, if we don’t alter our approach to sourcing, recruiting, and hiring, we'll be left with open jobs and few applicants to fill them.

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Customer Service Scheduling Training Information 188

7 Shifts

NOVEMBER 26, 2019

Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building. Instead, these locations are franchised, meaning a company (the franchisor) allows an individual or group of partners (the franchisee or franchisees) to run a location of that restaurant under a certain operating agreement.

Scheduling 147

Scheduling Training Marketing Pricing 147

MBB Hospitality

NOVEMBER 23, 2019

Now that you’ve decided to open up your restaurant, you’ll have to determine pricing for all the delicious items you’ll sell to patrons. The right menu pricing strategy is essential for attracting customers and establishing a reliable client base. It may be helpful to have a restaurant consulting specialist and bar consultant on your side when you’re setting prices for your foods and beverages since your prices have a direct effect on your profits.

Pricing 52

Pricing Information Front of House Communication 52

Xotels Hotel Revenue Management

NOVEMBER 11, 2019

At XOTELS , it has been a while since we covered this topic on our hotel management blog, so I thought it would be good to have another look at forecasting in hotels. With reservation lead time changing in key markets we operate in, it is becoming more challenging to forecast accurately. And still, it is essential to give our operational departments a realistic financial outlook to run the day to day operations of the hotel as cost-effective as possible.

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Reservations Accounting Book Information 52

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

Eat Restaurant Management

NOVEMBER 5, 2019

In the restaurant industry, table reservations are tricky to master; you want to accommodate as many walk-ins as possible, but you don’t want to make your loyal customers wait or feel unappreciated. Prioritize the latter, and you still face the risk of no-shows and latecomers. When reservations are mismanaged, it can throw off the check averages for an entire evening, which is why it’s crucial to focus on this aspect of your restaurant.

Reservations 52

Reservations 52

Modern Restaurant Management

NOVEMBER 5, 2019

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests. And now, it turns out, restaurants – along with businesses across industries – must confront changes in the workplace itself. “While the world’s workplace has been going through extraordinary historical change, the practice of management has fallen behind how people work, live,

Training & Development 177

Training & Development Marketing Training Book 177

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage.

Scheduling 101

Scheduling Budgeting Accounting Document 101

Modern Restaurant Management

NOVEMBER 25, 2019

The restaurant and hospitality sector is one of the largest industries in the world. As a restaurant owner, it’s important to know how to market your restaurant the right way if you’re going to survive in such a crowded and competitive marketplace. In this article we’re going to look at five marketing mistakes that many restaurant owners make and show you how to avoid falling into the same traps yourself. 1.

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Marketing Communication Definition Budgeting 228

Modern Restaurant Management

NOVEMBER 7, 2019

Smart restaurant owners understand sustainability benefits their bottom line and customer base. if you’ve decided to get started, how do you get employees excited about sustainability too? Your employees will complete the majority of your sustainability actions. “But turnover!” I can hear you say. Restaurant turnover is legendary. In 2018, the National Restaurant Association listed it at almost 75 percent.

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Communication Server Information 165

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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

Modern Restaurant Management

NOVEMBER 18, 2019

The number of consumers that start their purchase journey using a search engine is growing. For example, a study by Power Reviews in 2018 found that over 70 percent of consumers start their purchase journey on Amazon or via search engines. Importantly, voice search is becoming an increasingly popular way for consumers to find the information they need, quickly and often when on the go via search engines.

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Information Reservations Server Blog 161

Modern Restaurant Management

NOVEMBER 29, 2019

Growing your restaurant business means being ready for a shifting market. Demand for restaurant services is often dictated by the economic health of a region. When households have extra income, they will eat out more often and the National Restaurant Association found that 2019 should see continued sales growth. However, restaurant owners can expect significant staffing challenges and they will also likely need to update their technology strategies to meet consumer demand.

Marketing 205

Marketing 205

Modern Restaurant Management

NOVEMBER 18, 2019

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? From quick-service and fast casual restaurants tasked with accommodating busy holiday shoppers, to dining establishments on a mission to wow guests with an impressive holiday meal or catering order, many restaurants will experience a holiday rush t

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Sanitation Scheduling Catering Back of House 154

Modern Restaurant Management

NOVEMBER 6, 2019

The National Restaurant Association , in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report, " Restaurant Industry 2030: Actionable Insights for the Future, " examines key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it

Back of House 154

Back of House Download Definition Marketing 154

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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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Modern Restaurant Management

NOVEMBER 14, 2019

Each year, the Kimpton Culinary + Cocktail Trend Forecast reveals the most anticipated and innovative dishes, flavors, ingredients and philosophies that chefs and bartenders will explore in the year ahead. Trends are uncovered through a survey of more than 130 chefs, sommeliers, general managers and bartenders from 75+ Kimpton restaurants and bars. What's hot for 2020?

Catering 150

Catering 150

Modern Restaurant Management

NOVEMBER 19, 2019

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. The evolution of cloud kitchens has been driven by consumer demand. Consumer demand has majorly fueled food delivery, and traditional restaurants which used to see barely five-to-ten percent of their total revenue being driven by online or

Front of House 145

Front of House Back of House POS Systems Pricing 145

Modern Restaurant Management

NOVEMBER 14, 2019

Famous Dave's is one restaurant brand that evokes salivation satisfaction. Recently celebrating its 25th anniversary, the Minneapolis-based restaurant franchise was founded on Dave Anderson's passion for BBQ. While the brand has grown to 130 locations in 33 states and three countries and sells 14 million pounds of pork annually, it is constantly evolving.

POS Systems 144

POS Systems Training Marketing Magazine 144

Modern Restaurant Management

NOVEMBER 4, 2019

Opening a restaurant can be a hectic undertaking, to say the least. Between obsessing over food and finances, one key consideration shouldn’t fall through the cracks—restaurant insurance. Having trouble deciding what kind of insurance your restaurant needs? Here are five key questions that will help you determine the type of coverage you might need.

Catering 144

Catering Information Events 144

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

NOVEMBER 12, 2019

In the food and beverage business, “buzz” is a valuable commodity that can make your restaurant, bar, or brewery the place to be. Whether it is introducing a new menu that capitalizes on the poke bowl trend or publishing a cookbook with the “secret” recipes of your accomplished chef, restaurateurs are experts at coming up with creative ideas to generate buzz for their establishments.

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Presentation Training Information Marketing 143

Modern Restaurant Management

NOVEMBER 22, 2019

For most modern consumers, the first taste of a restaurant happens virtually. They find restaurants via Google or Yahoo or Yelp where they peruse the reviews and vainly search for menus. To extend the reach of your restaurant in the real world, you’ve got to extend the reach of your restaurant online. The key to success is ensuring your restaurant’s website is discoverable not only to humans but to search spiders crawling the web.

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Server Blog Information Reservations 139

Modern Restaurant Management

NOVEMBER 6, 2019

In the restaurant business your employees can become like a second family. You want to see your waitstaff excel in their positions and that means maximizing the revenue they bring in from tips. However, many types of customers can come between your employees and their 15 to 20 percent, including: drunk customers who forget to tip, customers from overseas who aren’t familiar with tipping customs in the U.S., cheap customers who will tip as little as they feel they can get away with, split c

POS Systems 136

POS Systems Server Presentation 136

Modern Restaurant Management

NOVEMBER 20, 2019

According to Statista , at the start of 2018, there were 86,630 registered/recorded enterprises in the restaurant and mobile foodservice industry in the United Kingdom. If you own one of these enterprises, you have probably spent a lot of time wondering how you can outshine your competitors, especially online. Let’s Talk About Organic Growth. Just hearing the word "organic" in your line of work probably means big business, especially with the newfound focus and awareness of the nee

Accounting 134

Accounting Communication Demo Marketing 134

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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

NOVEMBER 21, 2019

Panera bread loses about 100 percent of its workers every year, and according to Panera CFO Michael Bufano , that’s not unusual for the fast food industry. While the Bureau of Labor Statistics estimates that the turnover rate for the restaurant sector hovers around 82 percent, industry estimates are higher, with some restaurant chains experiencing a rate of 130 percent.

Communication 133

Communication Training Information Presentation 133

Modern Restaurant Management

NOVEMBER 11, 2019

It is important for restaurant, tavern and bar owners to have the right insurance, however, there are so many different types of policies, and even when you zero in on what is needed, the options are often complex and difficult to compare. Let’s face it. You are in the hospitality business. You know food, drinks and how to deliver an entertaining night out.

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Modern Restaurant Management

NOVEMBER 8, 2019

The importance of restaurant weighing scales cannot be underestimated. These weighing scales are designed to take the guesswork out of food measurement and ensure controlled costs and better inventory management. There are several different types of restaurant weighing scales on the market, and each one is designed for a specific function. Let’s find out the types of restaurant scales and their uses: 1.

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Portion Control Pricing Accounting Marketing 127

Modern Restaurant Management

NOVEMBER 11, 2019

This edition of MRM News Bites SevenRooms, Miso Robotics , PARTech, Delaware North, Illes Foods, Tablelist and Discotech and US Foods. What’s Important to Travelers. SevenRooms released its “Checking In For F&B” report, which uncovered the most important things to today’s traveler when it comes to food and beverage at hotels.

Book 118

Book Reservations Communication Customer Service 118

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