Modern Restaurant Management

MAY 19, 2021

The Mayo Clinic defines job burnout as “a special type of work-related stress – a state of physical or emotional exhaustion that also involves a sense of reduced accomplishment and loss of personal identity.” Employee burnout is especially prevalent in the hospitality industry. A notoriously high turnover rate and demanding atmosphere are just some of the factors that contribute to restaurant and bar employees reporting an overwhelming feeling of stress and exhaustion.

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EATER

MAY 19, 2021

A social media video purporting to show a pro-Palestinian group attacking Jewish diners on La Cienega is being investigated by authorities [link].

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The Restaurant Manifesto

MAY 20, 2021

The forbidden fruit of a difficult reservation has become poisonous. The post Can We Stop Treating Restaurants As Status Symbols? appeared first on The Restaurant Manifesto.

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OpenTable

MAY 17, 2021

When George Chen and his wife Cindy Wong-Chen opened the sprawling San Francisco food hall China Live in 2017, Chen was already… The post 5 pandemic pivots with China Live appeared first on Open for Business.

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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

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. While restaurant franchising helps bypass many of the struggles that come with developing a new business from scratch, it’s not without its own set of challenges and hidden costs.

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Scheduling Training Budgeting Accounting 203

The Restaurant Times

MAY 19, 2021

Online food delivery has become a popular choice for customers post COVID-19 pandemic. Despite the sharp decline in restaurant sales in Q1 and Q2, the UAE restaurant industry rebounded in the last two quarters of 2020 as online sales began to accelerate. The segment has been growing ever since and is expected to introduce new food delivery trends in 2021.

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Presentation Marketing Kitchen Operations Article 52

Modern Restaurant Management

MAY 21, 2021

A restaurant is only as good as the team behind the scenes. As an owner or manager, you’re already well aware that your team and your customers are the lifeblood of your enterprise. Considering your customers as part of your team may be an even more constructive approach. Just like your team, you need to engage with your customers. Businesses that can’t comprehend the importance of customer engagement view their customers as nothing more than, well… customers.

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Modern Restaurant Management

MAY 19, 2021

QSRs entered 2021 looking much different than they did a year ago, after having made significant and creative changes to their business models in the wake of the pandemic. Operations were changed to support delivery, mobile ordering, drive-thru, and self-service. Systems were changed to accept contactless payments, online payments, QR codes and digital wallets.

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Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones.

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Front of House Server Budgeting 189

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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

Modern Restaurant Management

MAY 18, 2021

How to create an amazing guest experience is the focus of this episode of The Main Course as host Barbara Castiglia speaks with Tony Darden, President of MOOYAH Burgers, Fries & Shakes. While the brand is continuing to expand locations, it is always striving to create the best customer experience. “We’ve got to make a great impression on our guests,” Darden said. “We have things we call wow moments.” Customers are greeted by smiling faces and a welcoming dining

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Server 189

Modern Restaurant Management

MAY 20, 2021

How eCommerce can be a pivotal tool for restaurants was the topic of The Main Course as host Barbara Castiglia spoke with expert David Rusenko, Head of eCommerce for Square. “In many ways, the pandemic brought us further into the future, faster,” said Rusenko. When San Francisco issued its first shelter in place mandate, Square was quick to help businesses pivot and rewrite their roadmaps.

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Modern Restaurant Management

MAY 18, 2021

When COVID-19 forced restaurant shutdowns more than a year ago, foodies sprung into action to help our favorite businesses survive what we thought would be a slow few weeks. We bought gift cards for future use, donated to employee relief funds, and shared our favorite spots on social media. But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a si

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Communication Download Budgeting Marketing 168

Modern Restaurant Management

MAY 17, 2021

The restaurant industry experienced massive growth in the five years prior to the pandemic, leading to a “talent crisis”—too many restaurants looking to hire from a limited pool of talent. One year after the pandemic started, restaurants find themselves in a familiar position: competing for talent in a scarce pool of applicants. To fully recover, restaurants will need to figure out how they can win the talent war and meet their staffing needs from this limited pool.

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Back Office Operations Front of House Customer Service Scheduling 162

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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

MAY 18, 2021

Ekaterina Pokrovsky/Shutterstock. The SBA relief fund earmarked $28.6 billion for struggling restaurants. It’s already received $65 billion in applications. Throughout the pandemic, restaurants have struggled to access financial support from the federal government, so when the American Rescue Plan stimulus bill, which was signed into law in March 2021, included a $28.6 billion Restaurant Revitalization Fund, it was considered a lifeline.

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Modern Restaurant Management

MAY 19, 2021

On May 13, 2021, the U.S. Centers for Disease Control and Prevention (the “CDC”) issued new guidance lifting mask restrictions for fully vaccinated individuals. The CDC’s guidance marked a drastic change in policy—from being at the forefront of recommending widespread mask use and social distancing to permitting vaccinated people to be maskless both indoors and outdoors.

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Events 139

EATER

MAY 17, 2021

torbakhopper /flickr. Richard Montañez’s rags-to-riches story of inventing the spicy snack goes up in flames in an LA Times piece Since 2007, Richard Montañez has been peddling the feel-good story to end all feel-good stories — that as a janitor at a Frito-Lay plant in Rancho Cucamonga, he successfully pitched the company on creating Flamin’ Hot Cheetos.

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EATER

MAY 18, 2021

Shutterstock. [link].

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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

EATER

MAY 19, 2021

Bloomberg via Getty Images. But it’s not enough As restaurant capacities across the country increase, so does their need for staff. But what many restaurant employers have characterized as a restaurant labor shortage is ongoing. The root of the issue is twofold: There are now many, many jobs to be filled and, more impactfully, many restaurant workers are deciding that a return to restaurant work simply isn’t worth it.

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EATER

MAY 21, 2021

In a striking reversal, the restaurant group is switching to tip pooling as it expands its fast casual offerings [link].

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EATER

MAY 21, 2021

Hindustan Times via Getty Images. [link].

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EATER

MAY 20, 2021

The food expert and author in conversation with Sohla El-Waylly [link].

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Speaker: Igli Laci, Strategic Finance Leader

In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a

Pricing

EATER

MAY 19, 2021

Lorelyn Medina /Shutterstock. An Instagram account is sharing stories of sexism and abuse in the brewing industry, prompting industry figures to step down Last summer, amid the social justice protests following the murder of George Floyd, the restaurant industry experienced a second wave of #MeToo reckonings driven by social media. For weeks, workers anonymously shared stories of harassment and racism with Instagram accounts that made it their mission to make abuse public.

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EATER

MAY 19, 2021

Without higher wages and better working conditions, restaurants will continue struggling to find — and keep — good help [link].

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EATER

MAY 18, 2021

Nick Hagen for The New York Times. The Detroit chef, activist, entrepreneur Kiki Louya will lead strategy for the Restaurant Workers’ Community Foundation [link].

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EATER

MAY 18, 2021

The CDC’s latest guidelines pose a conundrum for restaurants that are still enforcing mask-wearing policies [link].

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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.

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