Modern Restaurant Management

DECEMBER 31, 2020

According to a recent study , 44 percent of Americans use food delivery services, and the entire country spends over $100 billion on food delivery in a year. Offering delivery can, without a doubt, lead to more sales for your restaurant. For restaurants who are not able to employ their own delivery drivers, third-party delivery services like Grubhub, Uber Eats and EatStreet handle the delivery.

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7 Shifts

DECEMBER 18, 2020

Instagram is an important part of any business’s marketing strategy in 2021 , but you might be wondering how the social media platform can make an impact on your restaurant. In today’s world, people are constantly Instagramming their food before they eat it, especially if it looks pretty. There are bloggers who are updating their followers about their lives, everyday people trying to imitate the bloggers and food lovers who just want to share.

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EATER

DECEMBER 21, 2020

David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a

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Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options. As a restaurateur, you have a built-in clientele at the ready. But is a client base enough to start your catering business? Opening a catering business tied to your restaurant can add extra profits to your business.

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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

DECEMBER 23, 2020

2020 will redefine the future of the service industry. The post The Year In Restaurants That Wasn’t appeared first on THE RESTAURANT MANIFESTO.

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Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.

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7 Shifts

DECEMBER 17, 2020

Sometimes you want to go where everybody knows your name. The coffee shop where the baristas seem happy to serve you. The bar where you always feel welcome after a long day's work. Or the restaurant that always delivers on-time and throws in some extras. The ideal customer for your business is the one who comes back time and time again. When it comes to getting people in the door, it’s always easier to get someone back then to find brand-new customers.

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EATER

DECEMBER 10, 2020

Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.

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Restaurant Engine

DECEMBER 23, 2020

The new year turns a corner for many restaurants and paves the way for restaurant success. The COVID pandemic has certainly created an unpredictable restaurant industry this year. It seems poised to continue at least for part of 2021. With restaurants across the United States pivoting on an almost weekly basis, many owners are wondering how to be successful in the coming year.

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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 Den

DECEMBER 24, 2020

Would you like to take orders on your restaurant’s website? Did you know that Square Online has an online ordering system built for restaurants, with menu syncing, curbside pickup, delivery and order tracking? With Square Online, you can take orders through your website, with no monthly fees or commissions. The post Square Online Review: Could This Be Your Next Restaurant eCommerce System?

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The Restaurant Times

DECEMBER 30, 2020

Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. Hence, keeping a check on your inventory on a daily basis, calculating the stock available at the beginning and at the end of every day, and reordering right on time is a must.

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Modern Restaurant Management

DECEMBER 30, 2020

We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. While some industries have thrived, the hospitality industry has been one of the hardest hit. With continued restrictions being imposed across the country as cases surge, making it through to the other side is hardly guaranteed.

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7 Shifts

DECEMBER 8, 2020

What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur

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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

DECEMBER 11, 2020

Photo: Niloo /Shutterstock. Plus, Colin Kaepernick gets his own Ben & Jerry’s ice cream flavor, and more news to start your day More people admit to shoplifting what they need to survive. Since the pandemic began, Americans have called for relief for individuals and small businesses. Stimulus checks, rent and mortgage cancelation, and universal health care have all been on the table.

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MBB Hospitality

DECEMBER 29, 2020

In this new age of ever-changing technology, it is important to keep up with the times and make sure your restaurant’s website is in good shape. If your restaurant’s website hasn’t been updated recently and is looking like a relic of the 2010 web page you started with, it may be time for a restaurant website redesign. In this post, you will find 7 signs that it is time to fix up your website so that customers don’t shy away from your restaurant all because it was just too difficult to look throu

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Restaurant Den

DECEMBER 1, 2020

Thriving restaurants are the product of dozens, if not hundreds, of small things going right. It’s all about consistency. Every diner should get an equally great experience with every visit. If they have a sensational meal, then you better believe they’ll bring their friends and family along next time. And guess what? They’ll expect the […]. The post How to Bring Your Restaurant’s Employee Scheduling to the Next Level appeared first on Restaurant Den.

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The Restaurant Times

DECEMBER 28, 2020

Customer retention plays a crucial role in the success of a restaurant. Loyal customers tend to order and spend more and are good for the business. It has been seen that a mere 5% increase in repeat customers increases profits exponentially. This article uncovers some stellar ways to increase the customer retention rate in your restaurant in the UAE. .

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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

DECEMBER 10, 2020

As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.

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7 Shifts

DECEMBER 4, 2020

Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business.

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EATER

DECEMBER 16, 2020

Sweetgreen. Plus, Nestle reportedly fired a worker for reporting a racist comment, and more news to start your day With many offices closed, Sweetgreen must find a new way to lure in the lunch crowd. Sweetgreen is arguably the most upscale of the pay-$15-for-a-huge-salad-because-you-forgot-to-pack-lunch places, and like the rest of those types of restaurants, it has been hit by the fact that a lot of workers aren’t going into the office anymore.

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MBB Hospitality

DECEMBER 22, 2020

Social media advertising is something that has become absolutely necessary in this new age of technology. Making sure you are noticed on social media networks is one of those things that is the difference between a successful and unsuccessful restaurant. You can use social media advertising in so many ways to generate orders and buzz around your business and, even if you are just starting out, people use sites like Facebook and Twitter as an avenue to discover new places all the time.

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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

Eat Restaurant Management

DECEMBER 19, 2020

Calculating potential revenue is one of the most important tasks for a restaurant owner. As you develop your restaurant business plan , predicting revenue will help you determine whether your strategy is feasible. Understanding what your average revenue should also give you a benchmark to compare each month against. This helps to ensure that you combine the right menu prices, occupancy levels, and stock purchases to thrive.

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Pricing 52

The Restaurant Times

DECEMBER 3, 2020

Shakir Haq, CEO of Empire Group of Restaurants, holds a demonstrated history of working in the hospitality industry. The Empire Restaurant was started back in 1966 by Mr. Abdul Rahim Haji, and now it is carried on by their third generation. It is a unique place, where every creation and every element has its own meaning because they contribute to creating a journey to re-discover the gastronomic culture.

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Modern Restaurant Management

DECEMBER 21, 2020

The business lessons learned during pandemic are still evolving as restaurant executives look forward to the end of this tumultuous year. As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. In reacting to COVID-19 the critical role and importance of technology saw a rapid acceleration.

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7 Shifts

DECEMBER 1, 2020

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.

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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