November, 2021

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Six Ways Contactless Payments Improve the Dining Experience

Modern Restaurant Management

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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What is a 9/80 Work Schedule? Everything You Need to Know

7 Shifts

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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The Country’s First Federally Recognized Fast-Food Union Has Reached a Tentative Agreement

EATER

Burgerville Workers Union/Official. [link].

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How great organizations use purpose-driven leadership to motivate employees

EHL Insights

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.

Article 122
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Less Stress, More Success: Accounting Best Practices & Processes for 2025

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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Does Your New Food Truck Business Need Financing?

Restaurant Engine

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?

Marketing 119

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How Predictive Analytics Can Help Suppliers Overcome Fluctuations in Demand

Modern Restaurant Management

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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The Ultimate Guide to Getting a Restaurant Business Loan

7 Shifts

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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There’s Now a Bar in That Building From ‘Blade Runner’

EATER

Nikolas Koenig. [link].

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What hotels can learn from TripAdvisor’s new program

EHL Insights

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

Book 116
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Food & Beverage Industry Report 2024

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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How Food Service Entrepreneurs Are Finding Creative Ways to Manage Food Costs

Restaurant Engine

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.

Pricing 118
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Brian Joseph of Taprobane Hospitality on How To Embrace Technology In The F&B Business

The Restaurant Times

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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The Delta Variant: How to Leverage Tech to Sustain Restaurant Recovery

Modern Restaurant Management

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.

Marketing 227
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Cómo Programar a los Empleados de Forma Eficaz

7 Shifts

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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Why Every Small Business Needs an HCM Solution: A Comprehensive Guide

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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Yes, Plant-Based Meat Is Better for the Planet

EATER

Camilla Cerea/Bloomberg via Getty Images. [link].

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5 Must read blogs on Hospitality Sustainability

EHL Insights

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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It’s Time To Take Bottled Water Off Restaurant Menus

The Restaurant Manifesto

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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Restaurant Kitchen Design Hacks For An Efficient And Thriving Business

The Restaurant Times

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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Best Practices to Streamline Compensation Management: A Foundation for Growth

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.

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Restaurant Supply Chain Management: New Era, New Measures

Modern Restaurant Management

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.

Pricing 218
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New Restaurant Payroll Tactics and Tools For Building a Talented, Loyal Staff

7 Shifts

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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Congrats to Avocado, You’re Allowed to Be Normal Now

EATER

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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How city hotels are reinventing their business models to stay competitive

EHL Insights

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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Business Automation in Hospitality: A New World

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.

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Using Digital Signage to Build Customer Rapport and Sell More

Restaurant Den

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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The New Era of Restaurant Franchising In The New Normal

The Restaurant Times

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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Restaurants Go Digital to Attract and Retain Talent

Modern Restaurant Management

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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Your Go-To Guide for Restaurant Inventory Management

7 Shifts

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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Planning Your Restaurant's Path to Profitability

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.