Modern Restaurant Management
JUNE 24, 2020
Restaurants are facing new and evolving challenges resulting from today’s complex circumstances. Some of those challenges, particularly for smaller, local restaurants, include implementing online ordering, creating a digital presence, and offering delivery for the first time. Even before current events arose, online ordering capabilities and digital touchpoints were becoming nearly ubiquitous.
7 Shifts
JUNE 23, 2020
With COVID-19 shutting down businesses worldwide in 2020, restaurants were forced to shut down their dining rooms and pivot to off-site dining only—takeout and delivery. There are two main options when it comes to opening your restaurant for delivery. The first option is to use a third-party delivery app like UberEats and Doordash, and while they’re great options to increase your restaurant’s reach, they are known to charge a large percentage of the total bill—often upwards of 20-30% in order to
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EATER
JUNE 26, 2020
Photo by Ronald Martinez/Getty Images. As coronavirus cases spike, Texas, Florida, and Idaho are among the first states to restrict restaurants and bars a second time As more states allow restaurants and bars to offer outdoor or limited capacity indoor, dining, the country has seen a massive spike in COVID-19 cases. It’s not quite a second wave — the first wave never ended — but the rising cases almost directly coincided with the reopening of businesses.
Restaurant Engine
JUNE 15, 2020
Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.
Speaker: Amanda Adams, Fractional CFO, CPA
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The Restaurant Manifesto
JUNE 23, 2020
It’s time to reconsider our blind faith in white restaurant owners as the standard bearers of the hospitality industry. The post Stop Lionizing White Restaurateurs Like Danny Meyer appeared first on THE RESTAURANT MANIFESTO.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JUNE 23, 2020
Across the country, states are beginning to lift restrictions so that restaurants can open with limited occupancy and enforced social distancing measures. As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals.
7 Shifts
JUNE 8, 2020
7shifts’ 150+ employees come from various backgrounds and have worked in numerous industries—from video game design to healthcare. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Not only do we have a dozens of employees with previous restaurant experience, but we also have numerous team members who used 7shifts in their previous rol
EATER
JUNE 30, 2020
Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer?
Restaurant Engine
JUNE 30, 2020
“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic. Irvine is a celebrity chef and host of seven seasons of Dinner: Impossible as well as 17 seasons of Restaurant: Impossible, both on Food Network TV.
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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.
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Eat Restaurant Management
JUNE 15, 2020
Restaurant marketing has become much more complicated in the past few years. Those in charge promotions and generating new business at restaurants face both tough and interesting challenges. People looking to fill their stomachs now have a dizzying array of possible options, and restaurants must compete for customer attention beyond location.
The Restaurant Times
JUNE 21, 2020
Running a restaurant is an ultimate full-time job that requires sheer dedication and an eye for detail. Even though it may seem a glamorous affair to many, learning the art of running a restaurant is something that cannot be mastered in a single day. As the restaurant industry is rapidly evolving, the list of things that give sheer nightmares to restaurant operators seems endless.
Modern Restaurant Management
JUNE 18, 2020
As we begin to assess the realities of the Post-COVID19 (CV) world, businesses everywhere are facing an unprecedented challenge: how to survive and maybe even thrive amid this extraordinary "new normal." Restaurants and the entire hospitality industry are at the forefront of this challenge. Even as lockdown restrictions are eased, it's likely to be a long time before the dining experience returns to anything resembling the previous norm.
BizBash
JUNE 29, 2020
Want to host a small gathering this summer? Follow these best practices to keep your guests safe and socially distanced.
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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.
EATER
JUNE 15, 2020
Efired /Shutterstock. During quarantine, the bakers who staff the hotline are providing baking — and emotional — support On March 14, COVID-19 was declared a national emergency in the U.S., hand sanitizer profiteers made headlines, and states had yet to issue stay-at-home orders. It was also Pi Day — that is, the date 3/14, which is often cheekily observed by baking or eating pie.
Restaurant Engine
JUNE 10, 2020
Restaurant competition is fierce. Why? There are only so many diners to go around, and restaurants are often after the same pool of diners. So, how do you stand out? Get creative with your target audience on Instagram. In this article, we look at 10 benefits of promoting your restaurant on Instagram. See how you can capture the 90% of guests who research a restaurant online before actually visiting. #1: Instagram is Cost Effective.
Modern Restaurant Management
JUNE 8, 2020
How are consumers feeling about going out to eat as restaurants begin to emerge from the COVID-19 pandemic and open their dining rooms? Measure Protocol , Decode Consulting and Garden Social Beer Garden and Kitchen surveyed American adults in order to find out the answer to this question. Insights from the research are available in a new report “ How will restaurant dining behaviour shift after COVID-19?
Modern Restaurant Management
JUNE 29, 2020
Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out. As COVID-19 cases were waning and businesses began to reopen, I took a short beach vacation with my family.
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.
Modern Restaurant Management
JUNE 10, 2020
January is well-known for being a reset month. A time to recover from back-to-back holiday parties and festive gatherings. A time to act on resolutions and look ahead with great anticipation to all that is possible in the new year. In the restaurant business, this also means a dip in sales, but restaurateurs are mostly undaunted. It’s the perfect slow-down to tweak recipes and menus, do some deep cleaning, or consider fresh ways to change up the customer dining experience.
Modern Restaurant Management
JUNE 25, 2020
Over the past few months, many restaurants made difficult decisions to reduce their workforce and apply a strict delivery and takeout format or pause operations entirely due to COVID-19. As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining.
Modern Restaurant Management
JUNE 2, 2020
I’ve had the opportunity to support restaurant operators that have stayed open throughout the COVID shutdown. Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. The consistent execution of every safe service process and procedure will be imperative to survive and thrive in the years to come.
Modern Restaurant Management
JUNE 29, 2020
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations.
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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.
Modern Restaurant Management
JUNE 25, 2020
Over the past few months, the world has had to deal with a phenomenon it really never expected. The disruption that the COVID-19 pandemic spread across the world has changed consumers’ lives, and its fingerprints will remain for a long time. Consumers have had to alter their lifestyles and the way they think, down to their most basic habits – including thinking twice before daring to order food.
Modern Restaurant Management
JUNE 24, 2020
In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store. Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed directly on their website.
Modern Restaurant Management
JUNE 24, 2020
There have been many industries that have had to adjust to the new reality of COVID-19, but likely none have been more dramatically impacted than the restaurant industry. Restaurants are slowly reopening to an entirely new set of business circumstances including a laundry list of state mandates, a wary public, and an economic hangover. There’s one question that’s now on the minds of operators everywhere: … Despite these conditions, the expectations placed on restaurant operator
Modern Restaurant Management
JUNE 5, 2020
Even before the pandemic, digital and touchless solutions were starting to become more mainstream in our day-to-day lives. But the viral spread of COVID-19 forced us to consider how we interact with people on a daily basis, as well as the potentially harmful germs we could be exposing ourselves to. As restaurants adjust their protocol to safely reopen, contactless experiences will be important in preventing the spread of this infectious disease.
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.
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