Modern Restaurant Management

NOVEMBER 8, 2021

The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.

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Information 245

7 Shifts

NOVEMBER 2, 2021

How does an extra day off every other week sound? Not only is it possible — it's popular. It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant?

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Scheduling Front of House Budgeting Communication 158

EATER

NOVEMBER 3, 2021

So passé. | Shutterstock. Chefs say they’re ditching avocado because it’s unsustainable. Or maybe it’s trend is just over. In 2008, in my senior year of college, a friend and I decided to make brunch. We schleped the extra mile to Whole Foods, where we bought organic eggs, crusty bread, and thick-cut bison bacon, all to craft some sort of open-faced sandwich with.

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EHL Insights

NOVEMBER 22, 2021

Formerly Professor of Food and Beverage and Service Operations Management at EHL, Ian Scarth has a background in strategic development and leadership within the hotel and hospitality sectors. In this article he gives his views on what it means to be a purpose-driven organisation.

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Article 122

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

Restaurant Engine

NOVEMBER 10, 2021

Food truck financing can help you take your dream to reality. With a market size of more than one billion , and nearly 35,000 food trucks operating in the United States, food trucks are on the rise. This is a great time to begin a food truck business, and if you’re ready, there is one important thing to think about first: how will you pay for it? In this article, we answer the question, “Does your new food truck business need financing?

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Marketing Article 119

Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.

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7 Shifts

NOVEMBER 22, 2021

Starting a successful restaurant requires passion, hard work and persistence. It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. In this article, you'll learn how to get a business loan for your restaurant so you can make your dream of starting or growing your restaurant a reality.

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Document Competitive Analysis Information Pricing 157

EATER

NOVEMBER 5, 2021

Celeste Noche/Eater. Finally, a pumpkin dessert that isn’t dominated by spices — or, for that matter, pumpkin I was on the hunt for canned pumpkin puree, and so far, it was not going well. After finding the shelf at my go-to grocery store completely cleared of the familiar orange cans, I drove across the street to another major grocer — and again, no luck.

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EHL Insights

NOVEMBER 9, 2021

While the pandemic was raging on, TripAdvisor did not simply contend with having to wait out the storm. Indeed, not unlike other big platforms such as Booking.com , the COVID-19 outbreak was a time for change and self-reflection for the leader of travel review websites. And as we will see, the result of this year-long brainstorming throws a lot of our past assumptions regarding the hospitality market out of the window… Prior to the pandemic, TripAdvisor’s business model revolved almost exclusive

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Book Marketing 116

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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

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. Food prices are rising across the board, and this affects restaurants just like yours. As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers. But what can you do? In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs.

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Pricing Article Training Marketing 118

The Restaurant Times

NOVEMBER 12, 2021

A Sri Lankan, Hospitality Entrepreneur, Investor, Consultant, Marketer, Trainer, and a Motivational Speaker with 20 years plus experience in the hospitality industry, Brain Joseph has worked at several world-renowned hospitality organizations including, ‘Best Western Hotels’, ‘Berjaya Hotels and Resorts’, ‘Oberoi Hotels and Resorts’ and ‘SITA Travel Group’, covering Asia and the Middle East.

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Travel and Tourism Definition Communication Training 98

Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.

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Marketing Information Reservations 227

7 Shifts

NOVEMBER 19, 2021

Versión Inglesa. ¿No está seguro de cómo programar a los empleados de forma eficaz? Le tenemos cubierto. La programación eficaz de los equipos es sencilla en teoría: crear horarios de trabajo óptimos para que nunca falte ni sobrecargue personal, pero en la práctica es todo lo contrario. Con la gran cantidad de tipos de turnos entre los que elegir, como los turnos rotativos, fijos y de guardia, y más de 500 turnos de trabajo , incluso una vez creado un horario, no hay garantía de que siga siendo

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Information Front of House Back of House 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

NOVEMBER 22, 2021

Getty Images. Bringing kids to a restaurant became controversial at some point. But with outdoor dining, it doesn’t have to be. The plan for my birthday last year was to have a nice lunch out in Napa Valley with some wine and my husband for the first time in months. The plan was not to bring my children, ages 1 and 3, to enjoy lunch with me. But it was the summer of 2020 and in those demoralizing early pandemic months, we weren’t yet comfortable with a sitter.

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Training Information 129

EHL Insights

NOVEMBER 1, 2021

Sustainability is a major issue as people are becoming more and more concerned about how we use natural resources and protect the environment for future generations. For those in the hospitality industry looking for ways to incorporate sustainable practices in their company, the five blogs listed below provide relevant information on how to accomplish the goal of promoting a better environment.

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Blog Information 111

The Restaurant Manifesto

NOVEMBER 12, 2021

Shrinking the industry’s carbon footprint means no more fancy water. The post It’s Time To Take Bottled Water Off Restaurant Menus appeared first on The Restaurant Manifesto.

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The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Commercial kitchens with sophisticated layouts, containing all of the restaurant equipment that chefs want in the exact location that they require it, are critical to a restaurant’s success.

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Back of House Sanitation Accounting Maintenance 98

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 11, 2021

The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.

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Pricing Information 218

7 Shifts

NOVEMBER 17, 2021

Locked down, bored, and restless, diners are now flocking to eat out. To adequately prep for service, short-staffed food and drink establishments are cooking up new ways to lure workers back to restaurants, like higher wages and handsome referral fees. But many staffers are interested in quality-of-life enhancements, opting for employers that offer pot sweeteners like on-demand pay.

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Scheduling Accounting Server 148

EATER

NOVEMBER 23, 2021

The shelves at Soft Spirits in LA. | Courtesy Soft Spirits. Across the country, brick and mortar stores are opening to serve the needs of anyone looking for a fancy drink of something low-to-no proof When Mel Babitz went to bars in her early 20s, she’d order one beer at the beginning of the night and hold onto it until she left. Babitz wasn’t much of a drinker — even a small amount of alcohol made her feel sick — but in the early 2010s, there just wasn’t much on tap for her to drink besides selt

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Marketing Presentation 127

EHL Insights

NOVEMBER 16, 2021

City hotels are far from dead. They are just having to reinvent their offer to include more innovative and community-inspired ventures, activities and products to address the changing needs of their clientele.

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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

Restaurant Den

NOVEMBER 8, 2021

Whether you are trying to increase footfall, sell through a line or get each customer to spend more with you, digital signage is the answer. It is an extremely powerful advertising medium. Provided, of course, you put it to work for you in the right way. This article is all about the use of digital […]. The post Using Digital Signage to Build Customer Rapport and Sell More appeared first on Restaurant Den.

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Article 70

The Restaurant Times

NOVEMBER 29, 2021

Matteo Frigeri is the founder, with his partner David Liveing, of Seeds Consulting , a London-based company specializing in the UK and cross-border business development for the restaurant industry. Matteo, David, and their team have the privilege of working with some of the most talked-about international restaurant concepts such as The Avocado Show, The Vegan Junk Food Bar, The Butcher, Pitaya, Bubblewrap, Pieminister, and Crepeaffaire.

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Marketing Food Operations Business Development 97

Modern Restaurant Management

NOVEMBER 9, 2021

Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.

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Bookkeeping Training Information Communication 212

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used.

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POS Systems Pricing Scheduling Front of House 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