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With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.
Chefs are speaking out with a greater sense of urgency and we should listen. The post The Age of the Politically Agnostic Chef is Over appeared first on THE RESTAURANT MANIFESTO.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
It’s always a good idea to refine your menu for your patrons. Owning a restaurant in 2020 has meant pivoting, being creative, and constantly reevaluating business practices. Covid-19 has upended the restaurant industry and presented a myriad of challenges. Yet, people want food, and they want the convenience of ordering out. This is a perfect chance for your restaurant to really refine your menu to provide your customers just what they want.
Since the outbreak of novel Coronavirus disease, order taking in the restaurant business has undergone a complete transformation. Online food delivery now accounts for a substantial revenue share of the entire restaurant business. According to a report on the Restaurant Industry & Market Evolution, 40 percent of restaurant operators said that they are willing to invest between 10-20 percent of their revenue in technology.
Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations lets the public know that you are open for business and are active in your market sectors.
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Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations lets the public know that you are open for business and are active in your market sectors.
Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated. Because you were invested in your work, you probably enjoyed showing up and were willing to go above and beyond the call of duty.
A glimmer of hope during one of the most dreadful years in human history. The post I’m Thankful For Not Working in a Restaurant This Thanksgiving appeared first on THE RESTAURANT MANIFESTO.
Test your subject lines to find a clear winner. According to one email service provider , email marketing outranks popular marketing tools like social media, SEO, and PPC advertising. This means email marketing for your restaurant is more important than ever. It helps you get promotions and events into the hands of your customers. It also helps you build relationships with your customers, increasing their loyalty.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
As restaurants begin to reopen, diners are expecting new and significant changes to curb the spread of coronavirus. Providing safety measures for diners is not only crucial from the public health perspective but has now become fundamental for surviving in business. It is mandatory for restaurants to follow social distancing guidelines and adapt their dining experience.
As restaurants face the challenge of creating safe, indoor environments for their employees and customers during the COVID-19 pandemic, indoor air quality has become a focal point given growing scientific evidence that the virus spreads through airborne transmission. HVAC – heating, ventilation and air conditioning – has never been more important as a critical tool in helping to slow the spread of the disease and create peace of mind for restaurant employees and diners.
Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. We spoke with Jessie Williams, Director of IT, to learn more about the amazing growth of Main Squeeze in the past three years. Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I don't think anybody really knew the level of success they were going to have when starting it originally.
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.
Hotels, airlines and trains have embraced technology to address traveler concerns during the coronavirus pandemic, and added cleanliness, mitigating the risk of contact with others and the effects of this technological transformation are likely to persist once a vaccine is available. Businesses are cutting down on human contact to ensure safety of both employees and guests, and hotels and airlines are expected to pursue partnerships with tech companies to address safety issues that have come up
Davidson Hotels & Resorts has added two new hotels located in Miami, Florida, to its management portfolio. The post Davidson Hotels & Resorts adds two locations to management portfolio appeared first on Hotel Management Network.
Many industries have been affected by the novel Coronavirus, but the restaurant industry is one of the worst-hit. With lockdowns easing, the F&B industry is gradually coming to terms with an entirely new business environment that is set to redefine how restaurants operate. As restaurants prepare to welcome their guests, there still remains a question mark on how to create a safe and welcoming environment for guests in order to regain their confidence.
In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. As we approach winter and dropping temperatures, what are some of the biggest challenges the restaurant industry will face in the coming months? The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions.
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.
Did you know that restaurant employees change jobs every 56 days ? The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 years. In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. Strategic onboarding is critical to battling costly and disruptive employee turnover.
Because the last thing you want is for your cookies to arrive as a box of crumbs Congratulations, we’ve made it to the holidays: a time for loved ones, joy, and baking (and consuming) as many cookies, cakes, and pies as humanly possible between now and the New Year. Many people may choose not to travel to see friends and family this year, to avoid the risk of COVID-19 transmission.
, Guest Journey Mapping to enhance customer experience. Customer loyalty leads to better profitability since It is cheaper to sell existing customers compare to finding new customers. You can build better loyalty by enhancing the customer experience. Guest Journey mapping is one tool to achieve customer experience . Online Hotel Management Courses and Training.
Global company IHG Hotels & Resorts has provided construction update on its first Atwell Suites hotel in Miami. The post IHG announces construction update on first Atwell Suites hotel in Miami appeared first on Hotel Management Network.
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.
Cloud kitchens, also known as dark kitchens, ghost kitchens, or virtual restaurants, have become a popular trend in the past few years. The food delivery segment is growing, and cloud kitchen businesses are well placed to capture the F&B market in the UAE. According to statistics, the food delivery sector in the UAE is expected to grow at an annual rate of 6%, and this is set to continue for at least the next five years.
There’s no denying that the restaurant industry has been one of the hardest hit due to the COVID-19 pandemic. Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE).
Hotels, airlines and trains have embraced technology to address traveler concerns during the coronavirus pandemic, and added cleanliness, mitigating the risk of contact with others and the effects of this technological transformation are likely to persist once a vaccine is available. Businesses are cutting down on human contact to ensure safety of both employees and guests, and hotels and airlines are expected to pursue partnerships with tech companies to address safety issues that have come up
Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.
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.
As the pandemic began to sweep through Florida, business owners found themselves struggling to understand what their future would hold. The governmental efforts to stop the spread of the disease shut down non-essential businesses; restaurants were allowed to remain open, but only for take-out. Unfortunately, most restaurants were not set up to flip into a take-out based operation; surviving was a struggle and for many, an impossibility.
Owning and operating a restaurant is difficult under the best circumstances. So, what do we consider owning and operating a restaurant impacted by COVID-19? Challenging, but not impossible. As general counsel to over a dozen restaurants in the San Francisco Bay Area and Orange County, I have seen a lot of changes since the first shutdown orders came out in March.
Beyond the proven existential economic threat of COVID-19, restaurant owners and operators are facing uphill-battle challenges to their defining characteristic, accessibility. Think about it. Anyone can come into a restaurant, enjoy a great meal and service that’s personalized to them, and enjoy a convivial experience alone, with friends and/or surrounded by strangers also seeking human contact.
As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope. Recently, the House of Representatives passed the RESTAURANTS Act, which aims to help restaurants work their way through the pandemic, including getting their employees working again. If the bill is passed, it will create a $120 billion revitalization fund for independent restaurants to handle the long-term effects of the pandemic on their industry.
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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