Modern Restaurant Management

AUGUST 19, 2020

Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states. Now that the initial dust has settled, restaurants are starting to think long term again.

Pricing 228

Pricing Information Communication Presentation 228

7 Shifts

AUGUST 19, 2020

The restaurant industry has a reputation for high staff turnover. 2018 saw a record high 74.9% staff turnover —and while a portion of this statistic is inevitable given the demographic of restaurant employees ( more than a third are students or teenagers whose jobs and circumstances change more frequently), this figure represents a problem that needs to be resolved.

Training 148

Training POS Systems Communication Document 148

EATER

AUGUST 17, 2020

Join Eater editors from SF, Chicago, and Atlanta on August 24 as they discuss the issues facing bar owners and employees right now Eater Talks: What About the Bars? Monday, August 24 — 1:00 p.m. ET. Picture your typical bar: liquor flowing, lights turned low, a closely-packed crowd, with strangers approaching strangers seemingly without any qualms. The appeal of bars is the very thing that makes them such risky spots for COVID-19 transmission.

138

138

Restaurant Engine

AUGUST 18, 2020

Yo’ Mama’s Restaurant. Although national statistics and insights from restaurant lobbyists on Capitol Hill can be helpful, sometimes the best place to go for real advice is a local owner-operator. So we called Crystal Peterson, co-owner of a legendary eatery in Birmingham, Alabama. This is what Yo’ Mama’s has to say. “Well, COVID-19 happened.

Back of House 85

Back of House Reservations Training Pricing 85

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

AUGUST 21, 2020

Why isn’t it over yet? When can things go back to how they used to be? Like a kid kicking their feet in the backseat wondering whether we’re there yet, these are the questions on so many minds as we all struggle to find our footing in a world impacted by COVID-19. Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.

Sanitation 215

Sanitation Marketing 215

EATER

AUGUST 17, 2020

The next season of the Netflix series takes a look at barbecue around the world [link].

136

136

Restaurant Engine

AUGUST 20, 2020

One in four restaurants will permanently close by the end of the year, costing the country millions of jobs and at least one full percentage point of GDP. Yet for many of the country’s large and publicly traded restaurants, business would seem to be nothing but all-time highs. Disproportionate beneficiaries of government stimulus, prestigious banking relationships, and large capital buffers, their valuations tell the candid story of the U.S. recovery.

Pricing 76

Pricing Magazine Marketing 76

Modern Restaurant Management

AUGUST 20, 2020

COVID-19 has changed how the foodservice world operates. Many restaurants and dining establishments are looking to implement new innovations heading into 2021. One trend gaining traction is touchless technology. Whether it's in the form of sinks or payment, hands-free solutions could be part of the new normal even in a post-COVID world. As the demand for contactless options continues to grow, you don't want your business on the outside looking in.

Sanitation 208

Sanitation Marketing Pricing 208

7 Shifts

AUGUST 20, 2020

The 1894 Lodge , a culinary and communal staple in rural New Washington, Indiana, places a special emphasis on its history. The restaurant is located in a 200-year-old building–the first building in town, which in its past has been a Masonic lodge, a school, and a movie theater. Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food.

Scheduling 78

Scheduling Communication POS Systems Budgeting 78

Advertisement

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

EATER

AUGUST 19, 2020

For my immigrant family, outdoor recreation was not part of our usual vacation plans. Could learning to camp be the pandemic escape I needed? Wei Tchou is a Brooklyn-based writer and former non-camper working on a book about her family and the cultural history of ferns. “I know you can do it,” said Salem, smiling at me with encouraging eyes, even though I didn’t know the first thing about building a campfire.

Book 134

Book Sanitation Presentation 134

OpenTable

AUGUST 16, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? The Eater Guide on How to Help – Eater. As the coronavirus pandemic continues to affect the lives of Americans, as benefits run out for millions, and as food and drink businesses struggle to keep their doors open, the industry needs support.

Article 59

Article Pricing 59

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia.

Events 206

Events Accounting Communication L&D 206

7 Shifts

AUGUST 18, 2020

The restaurant industry has irreversibly changed due to the COVID-19 pandemic. Traditional strategies for driving additional revenue in your restaurant such as new menus items, events, catering, or pop-ups have been displaced by changed consumer habits, regulatory guidelines, and dine-in restrictions. While this rapid change has led to a number of restaurants closing up permanently it has also given rise to a host of new and exciting opportunities for restaurants to make money and grow their bus

Catering 78

Catering Events Marketing 78

Advertisement

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.

Download

EATER

AUGUST 21, 2020

Three days into the campus’ two-week quarantine, students continue to share food reviews and smell tests of NYU delivery meals [link].

Document 131

Document 131

The Restaurant Times

AUGUST 21, 2020

At food establishments, hygiene plays a massive role in building brand image and ensuring customer footfall. In the UAE, hygiene is culturally given the utmost importance. To ensure that restaurants follow proper guidelines regarding the hygiene standards, a comprehensive food safety system has been announced. As part of the initiative, customers have access to the full hygiene record of any restaurant they choose to visit on their smartphones.

Maintenance 52

Maintenance POS Systems Sanitation Training 52

Modern Restaurant Management

AUGUST 18, 2020

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. The brand has two locations – Aspen and Parker– and specializes in Danish baby back ribs and our in-house smoked meats with homemade side dishes. “Our marketing plan has always been to get new people to try our food,” he s

Marketing 197

Marketing Catering Pricing 197

Hotel Management Network

AUGUST 17, 2020

Apple Hospitality REIT has acquired the new 105-room Hyatt House and 154-room Hyatt Place hotels in Tempe, Arizona, US in a deal valued at about $64.6m. The post Apple Hospitality buys Hyatt hotels in Arizona, US appeared first on Hotel Management Network.

52

52

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

AUGUST 19, 2020

[link].

130

130

The Restaurant Times

AUGUST 18, 2020

The food delivery market is booming, and the online food delivery segment is projected to grow to $365 billion by 2030 globally. Going by the food delivery statistics in the UAE, the food delivery sector is expected to grow at an annual rate of 6% and likely to continue for the next five years. Considering the high rentals and the thin profit margins of a traditional restaurant, many foodservice operators are now pivoting towards an online delivery model or cloud kitchen model in the UAE that is

POS Systems 52

POS Systems Front of House Marketing Kitchen Operations 52

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting c

Scheduling 189

Scheduling Catering Accounting Training 189

Eat Restaurant Management

AUGUST 17, 2020

Restaurant surveys are an important tool for improving customer satisfaction. Many restaurants are incorporating surveys into their strategy to harvest valuable data points and feedback that can be used to make impactful decisions across customer service, menu design and operations. Regularly surveying guests is one of the most powerful ways to set in motion a process of continual on-going improvement as well as keeping up with new trends and staying ahead of the competition.

Customer Service 52

Customer Service Marketing 52

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

AUGUST 17, 2020

Photo by VALERIE MACON/AFP via Getty Images. Hospitality lawyer Jasmine Moy visits Eater’s Digest this week The biggest factor determining whether a restaurant or bar business can survive this pandemic — more important than pivots or its customer base or neighborhood — is the relationship between the tenant and the landlord. Or more specifically, the willingness of said landlord to cut said tenant a deal.

Beverage Operations 130

Beverage Operations Document Bookkeeping Communication 130

BizBash

AUGUST 20, 2020

While this summer's philanthropic galas and balls were taken off the calendar, that doesn't mean we can't revel in the steal-worthy design ideas of past events.

Events 47

Events 47

Modern Restaurant Management

AUGUST 21, 2020

Tapping into the Southern hospitality that’s part of its DNA, Sonny’s BBQ added its first-ever Chief Kindness Officer (CKO) when the chain launched a ‘Q the Kindness platform. “We wanted Sonny’s to be an amplifier for kindness and to bring kindness back to the forefront of everyday action,” said Peter Frey, Sonny's chief brand officer. “To do this we wanted to put our stake in the ground for something positive.” The CKO was tasked with spreadin

Communication 185

Communication Events Marketing 185

Restaurant Engine

AUGUST 17, 2020

Two restaurant industry experts share their insights regarding the state of the restaurant industry. Debby Soo, OpenTable’s new CEO, discussed on television her outlook for U.S. restaurants amid the COVID-19 downturn. She also added thoughts on Canadian operations. Secondly, Upwork’s Chief Economist Adam Ozimek contributes his thoughts. Ozimek also operates an independent restaurant in Lancaster, Pennsylvania; he describes it as an all-in-one restaurant, bowling alley, arcade, and ba

Sanitation 102

Sanitation Scheduling Reservations 102

Advertisement

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