Modern Restaurant Management
SEPTEMBER 1, 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again.
7 Shifts
SEPTEMBER 20, 2021
If the past few years have taught us anything, it's that restaurant technology is no longer a nice-to-have. It's a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast.
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EATER
SEPTEMBER 30, 2021
Photo by David L. Ryan/The Boston Globe via Getty Images. The organization Gig Workers Collective is calling for a work stoppage on October 16 Gig Workers Collective, a grassroots organization fighting for better treatment of independent contractors, has announced planning for a walk off for Instacart shoppers on October 16. The group says shoppers will cease work until Instacart meets five demands, which include better pay and benefits.
The Restaurant Manifesto
SEPTEMBER 16, 2021
Naming a restaurant is a personal decision, but naming it after yourself is a selfish one. The post Chefs: Stop Naming Restaurants After Yourselves appeared first on The Restaurant Manifesto.
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.
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Restaurant Engine
SEPTEMBER 8, 2021
Reward your staff to improve employee morale. Did you know the benefits of team building are far reaching? When you have a restaurant with high employee morale, that trickles down to your customers. That in turn creates loyal customers and improved profits. (tweet this). The benefits to you and your restaurant start with great employee benefits. Working day to day in the restaurant business is tough work both physically and emotionally.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
SEPTEMBER 7, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c
7 Shifts
SEPTEMBER 20, 2021
Employee shift scheduling for your restaurant can be much more complex than it seems. From managing overtime hours, to employee time off and availability, to making the right calls when it comes to who and when, scheduling takes a lot of time and mental energy. Not to mention, that's before you send it out to your team (a process unto itself) and have to make those always-present adjustments.
EATER
SEPTEMBER 27, 2021
My less-than-well-thought-out plan to recreate my favorite scene from Pixar’s rat-infested classic Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a week-long exploration of the 2006 rat-infested classic, Ratatouille. It is my opinion that ratatouille sucks. Not the movie, or Remy the rat of all my dreams , but the actual French vegetable stew.
The Restaurant Manifesto
SEPTEMBER 1, 2021
Accommodating undeserving guests is a hospitality construct that needs to die. The post Restaurants Need To Stop “Killing With Kindness” appeared first on The Restaurant Manifesto.
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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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Restaurant Engine
SEPTEMBER 22, 2021
You have a great opportunity to let your customer service shine with carry-out. Carry-out has been around for decades, but it’s taken center stage since the beginning of the Covid-19 pandemic. Many restaurants find themselves pivoting to offer carry-out, and they are finding more and more customers are using this service. To help you fine-tune your operations and get the most out of your takeout options, we look at seven ideas to improve your carry-out customer experience. #1: Be Efficient.
The Restaurant Times
SEPTEMBER 30, 2021
Buffalo Waffles is a unique street-style waffle chain that serves waffles with meat, ice cream, and desserts. And the finger-licking goods are certainly a hit among youngsters. Thomas, a young entrepreneur from Chile, after finishing his major in organizational Psychology started his career in the city. Early in his career, he co-founded Maid Your House (a cleaning startup that failed after 2 years) and simultaneously Buffalo Waffles. .
Modern Restaurant Management
SEPTEMBER 30, 2021
The trends around restaurant ownership change with time, but the COVID-19 pandemic has accelerated consumer and investor trends alike. Consumer expectations have been permanently altered, and there are some key features to look for when seeking to invest in a franchise that will keep up with those expectations. Concepts to Invest in. Investors have continued to invest in brands that have experienced slower growth or even struggled to grow in recent years.
7 Shifts
SEPTEMBER 16, 2021
Managing multiple restaurant locations is a good challenge to have. It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. But to be clear, multi-location restaurant management is challenging. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts.
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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
SEPTEMBER 10, 2021
Molly J. Smith/Eater. This cake may not channel the swirled Cinnabon look, but it shares the same soul Warm, pillowy dough rolled up with a sticky-sweet spiced filling and slathered generously with thick cream cheese frosting is enough to entice just about anyone, but cinnamon rolls hold a special place in my pastry-loving heart. As someone who didn’t eat a lot of sweets growing up, it felt like a field day when my mom would buy me a cinnamon roll (always the Classic one ) from the Cinnabon at o
EHL Insights
SEPTEMBER 26, 2021
'Bio' means living organism; 'mimicry' means to imitate. Biomimicry is thus the practice of imitating life and nature. Its aim is to draw inspiration from nature's engineering in order to solve the world’s most pressing challenges and ensure a sustainable future for all life on earth.
Restaurant Den
SEPTEMBER 10, 2021
Social media is one of the greatest advertising tools for promoting any restaurant. Today, it’s practically mandatory to have a social media strategy to survive as a business. Twitter is currently one of the top social media platforms with over 192 million active users. For any restaurant, that’s a lot of potential customers and you […].
The Restaurant Times
SEPTEMBER 30, 2021
The restaurant industry is evolving at an incredible rate. Running a restaurant comes with long and short-term problems that will exhaust you if you don’t have any assistance or prior experience. Practices that were common in the restaurant business, only a few years ago are gradually being phased out in favor of more efficient and quicker methods of operating.
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
SEPTEMBER 24, 2021
Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. But the only thing harder than managing one delivery system is simultaneously managing two. By using these tips, you can learn how to successfully manage both your in-house and third-party delivery.
7 Shifts
SEPTEMBER 10, 2021
Learn how to write a killer restaurant mission statement to be among the select few that can. Restaurant mission statements matter whether you're opening a restaurant or refreshing your brand. They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs.
EATER
SEPTEMBER 1, 2021
Molly J. Smith / EPDX. As diners seek a return to normalcy, servers and chefs are bearing the brunt of vitriolic responses to safety measures for the pandemic still in progress [link].
EHL Insights
SEPTEMBER 26, 2021
'Bio' means living organism; 'mimicry' means to imitate. Biomimicry is thus the practice of imitating life and nature. Its aim is to draw inspiration from nature's engineering in order to solve the world’s most pressing challenges and ensure a sustainable future for all life on earth.
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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.
OpenTable
SEPTEMBER 14, 2021
Diners turn to OpenTable to book their next meal for good reasons. The search results reflect their preferences, surfacing… The post Top 7 OpenTable features diners love appeared first on Open for Business.
The Restaurant Times
SEPTEMBER 6, 2021
COVID-19 has been a shot in the arm for online deliveries. The apprehensiveness of customers to dine out worked positively for the restaurants as they diversified online ordering channels. As online ordering increased, cloud kitchens also made their space into the market, further propelling the trend. A recent report by POSist , in collaboration with the Dubai Restaurant Group , highlights that almost 70% of the UAE restaurateurs are open to investing in cloud kitchens in 2021.
Modern Restaurant Management
SEPTEMBER 28, 2021
Second-generation restaurant spaces are an increasingly popular and appealing option for landlords and tenants alike. The restaurant business is not for the faint of heart. It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles.
7 Shifts
SEPTEMBER 10, 2021
Tipping practices are in constant conversation in the restaurant industry. There have been a number of ways in which restaurant owners have tried to create a more equitable system for employees to earn consistent, fair wages to improve retention. Attempts have been made to eliminate tipping altogether, but many restaurants ended up reverting back to a traditional tipping system.
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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