Modern Restaurant Management

MAY 20, 2020

To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement. This is especially true in terms of how we do business, as the pandemic is already having a negative impact on restaurants in particular across the board. A lot of restaurants have seen sales decrease by as much as 70 percent in a lot of cases, with no end to the current situation in sight.

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EATER

MAY 20, 2020

In this, the age of the global pantry, ingredients like turmeric, tahini, and gochujang have finally shaken off their hitherto “exotic” status. But it’s white cooking personalities like Alison Roman and many of the Bon Appétit Test Kitchen stars who have had viral success using them. Alison Roman is the “ prom queen of the pandemic.” Or, at least, she was.

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7 Shifts

MAY 25, 2020

Let’s face it—chefs are clean freaks. Who can blame them? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant.

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Restaurant Engine

MAY 7, 2020

Restaurants worldwide are finalizing their checklists for sanitation requirements, curbside and delivery setup, and figuring out new seating layouts for six feet of social distance. Nevertheless, there are some restaurants that are taking creativity a little further when it comes to re-opening non-essential companies. Some government officials have instituted a Temporary Outdoor Restaurant Permit , which allows restaurants to use parking spots for additional seating.

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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.

Accounting

Restaurant Den

MAY 20, 2020

Times are tough right now and local businesses are struggling with the constantly changing restrictions put in place in their communities to help stop the spread of COVID-19. As this unprecedented situation unfolds and continues to reach new levels, we have put together a list of tips and resources to protect your restaurant and help […]. The post How To Keep Your Restaurant Open During The Coronavirus (COVID-19) appeared first on Restaurant Den.

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Modern Restaurant Management

MAY 21, 2020

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind. What are the best steps a restaurateur needs to take to make a reopening successful?

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EATER

MAY 18, 2020

A variety of instant noodles from different countries. How to mash-up, deconstruct, and altogether upgrade the versatile staple of dorm room dining As a semi-professional noodle slurper and collector , I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet.

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7 Shifts

MAY 27, 2020

The health and safety of staff & guests is the top concern for everyone working in hospitality today. As restaurants assess reopening timelines following COVID-19, it's important to be aware of and follow the latest restaurant health guidelines from the CDC to ensure a successful reopening and prevent community transmission. This means continuously monitoring and reporting on the health of all staff so you can take the appropriate action, and to build trust with your guests that their safety

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Restaurant Engine

MAY 19, 2020

Goodbye Gotham Bar & Grill, hello Noma burger bar. Worldwide, over 85% of Michelin-starred restaurants are currently closed. Some closures are permanent, such as New York City’s Gotham Bar & Grill. Others will temporarily and somewhat unbelievably morph into casual burger joints , like four-time world’s best restaurant, Noma in Copenhagen.

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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

OpenTable

MAY 5, 2020

Times have changed for the restaurant industry. But while COVID-19 has shuttered countless businesses, made gathering off-limits, and put our beloved dining world at risk, we believe restaurants will recover, reopen, and rebuild. When they do, there are a number of simple, practical and budget-friendly ways you can begin marketing again—here’s a guide to getting the word out and welcoming guests, new and old, through your doors again. .

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The Restaurant Times

MAY 23, 2020

With communities working to limit the spread of COVID-19 and adapting to changing lifestyles, restaurants are also evolving their business models and following new guidelines in a quest to retain their relationships with consumers. Restaurant food delivery or online food ordering, which was earlier thought of as a convenience, has now become an absolute necessity.

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Modern Restaurant Management

MAY 20, 2020

My first business was running a Thai restaurant while in college with a couple of friends, so seeing how hard the restaurant industry has been hit by COVID-19 recently hits close to home. I know how hard it is to stay in business, how slim the margins are, and especially how difficult it is to hire and take care of the employees that keeps the business alive.

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EATER

MAY 14, 2020

The Bay Area city is moving fast to expand outdoor dining [link].

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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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The Restaurant Manifesto

MAY 12, 2020

Despite significant breakthroughs in artificial intelligence, technology has yet to supplant the presence of waiters in restaurants. In theory, a technological alternative would be much more efficient. Waiters are prone to mistakes. They show up late for work, they bungle orders, they give attitude to guests, they spend fifteen minutes in the bathroom checking their … Continue reading "Hospitality Will Have To Change in the Aftermath of COVID-19".

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Restaurant Engine

MAY 13, 2020

Georgia Governor Brian Kemp allowed restaurant owners to reopen for dine-in service on April 27. As the first state to reopen, Georgians have now generated two weeks of data and therefore the nation’s first indication as to how much demand exists for restaurant dining rooms. The result? As of the two weeks ending May 9, sales at Georgia’s restaurants increased 102.5%.

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Restaurant Den

MAY 21, 2020

In wake of the COVID-19 pandemic, businesses find themselves in unfamiliar territory. Restaurants are no different, and staying in business is a challenge that can no longer be solved using conventional methods. As government restrictions are easing off, restaurants are opening their doors for customers once again. Smart marketing of your restaurant is now more […].

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The Restaurant Times

MAY 22, 2020

Amidst the current lockdown, the restaurant industry has observed a spike in demand for delivery-only services. The growing popularity of online food delivery has enabled restaurant operators to pivot their operations to ghost kitchens. Existing ghost kitchen businesses are also adjusting their operational efficiency to fulfill the increased demand for proper food delivery.

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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

MAY 6, 2020

As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. Upcycled antique fixtures ranging from industrial lighting and chicken wire glass to historic chandeliers and reclaimed wood tables add the perfect sustainable transformation to the dining experience, according to Noel Beauchamp, of Olde Good Things, an architectural salvage company with retail lo

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Book 225

EATER

MAY 20, 2020

Photo-illustration: Eater. From ramen adventure “Tampopo” to the sinful meals of “Babette’s Feast,” these streaming movies will leave you hungry In 2018, when it was announced that FilmStruck would shut down, cinephiles (myself included) let out a collective wail — and with good reason: it was the exclusive home of The Criterion Collection. Amid the outcry, Criterion and former corporate parent Warner Bros. carved out a deal that would allow the films on FilmStruck to be made available through t

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BizBash

MAY 13, 2020

A group of event pros recently created a design-forward take on drive-by graduation and prom celebrations. Their next challenge? Brand activations.

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Events 88

Restaurant Engine

MAY 26, 2020

There is a silver lining to the current crisis for restaurant owners. After an uninterrupted decade of rising costs and competition, COVID-19 has granted restaurant owners renewed power at the negotiation table. Owners are seizing this once-in-a-lifetime opportunity to lower nearly every expense, often well below pre-coronavirus rates. The first item that most restaurant owners are renegotiating is rent.

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Events 98

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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

MAY 28, 2020

Whether you're putting together a menu for your newly opened restaurant, trying to budget for weekly expenditures, or thinking about implementing menu engineering practices, calculating food cost is one of the most essential pieces of information you can possess as a restaurant owner/operator. It forms the basis of proper restaurant accounting.

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The Restaurant Times

MAY 31, 2020

Running a successful restaurant business today is about making sure that your brand can be easily found online. Restaurant brands with a stellar online presence also have the potential to attract more customers and receive more orders. According to statistics, online food delivery revenue is expected to show an annual growth rate of 7.5% by 2024. Building an online brand for your restaurant gives stellar opportunities to create likability, elevate credibility, and gain the trust of customers tha

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Modern Restaurant Management

MAY 8, 2020

Restaurants through the country are struggling with the following issues: whether to re-open, when to re-open and how to re-open. By no means are the answers to these questions straightforward. In most parts of the country, the answer is often dictated, in part, by government restrictions. Although one size does not fit all, this article provides tips to consider as you plan ahead and ultimately re-open your restaurant.

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EATER

MAY 19, 2020

Tom Kelley Archive/Stringer/Getty; Xinzheng/Getty. Dining out right now will come with certain risks. Here’s what you can do to keep yourself and others around you safe. America is in the early stages of reopening. After weeks of stay-at-home orders, more than 30 states have allowed nonessential businesses to reopen. This means that thousands of restaurants, after pivoting to takeout or closing altogether, are now legally permitted to open their dining rooms to customers.

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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