Modern Restaurant Management
MARCH 9, 2021
For people considering operating a restaurant, besides a great menu, the aesthetics of the restaurant must also be tackled. One key reason why many restaurants fail despite having great food is failing to consider the restaurant design. Restaurant interior design is the key to attracting customers. It should be like a magnet for guests, promising them both an exceptional culinary and sensory experience.
7 Shifts
MARCH 10, 2021
Successful restaurant owners have many traits in common. They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. These may be traits that come naturally to the best restaurateurs, but they can also learn some valuable habits to help them efficiently and effectively run a business and meet their goals.
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EATER
MARCH 11, 2021
Photo by Roy Rochlin/Getty Images. ‘Enjoy Your Meal’ will be about “toxic culture of the food media industry” HBO Max is developing a new comedy series based on the biggest food media drama of 2020: Enjoy Your Meal — per the Hollywood Reporter — will be a half-hour comedy show based on the recent fallout and racial reckoning at Bon Appétit. Ryan Walker-Hartshorn, who was assistant to former BA editor-in-chief Adam Rapoport, will consult on the series.
The Restaurant Times
MARCH 7, 2021
The restaurant industry that was once referred to as male-centric is now going through a metamorphosis with women increasingly taking the lead. These women have not only managed to become changemakers with their innovative ideas but they’ve also proven time and again that they have what it takes to be the driving force in the F&B space. On the occasion of women’s day, The Restaurant Times is celebrating the spirit of 10 Indian women leaders who are truly an inspiration for aspiring F&B e
Speaker: Amanda Adams, Fractional CFO, CPA
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Modern Restaurant Management
MARCH 10, 2021
After a rough 12 months for the restaurant industry, the pending eligibility of workers to get the COVID-19 vaccination shines a brightening light toward the end of the tunnel. Under the CDC’s Phased Allocation of COVID-19 Vaccines plan, foodservice workers would be included in round 1C of the vaccination distribution rollout, along with workers in the transportation, construction, finance, IT and communications, energy, legal, public safety and media industries.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MARCH 10, 2021
Dina Avila. Caramelizing tomato paste and gochujang together makes the perfect base for a creamy pasta sauce When I lost my restaurant job last March and ended up camping out at my childhood home for what turned out to be months, my dad instituted a very reasonable house rule: My brother, who was home from college, and I would each take on dinner duty one night a week.
The Restaurant Times
MARCH 7, 2021
Across multiple industries, powerful women are breaking the barriers with greater force and determination. While the restaurant business is yet to reach the stage where there is complete parity between men and women, these inspirational women are showcasing their business acumen to attain new records in their professional careers. On the occasion of International Women’s day, to celebrate women’s success in the restaurant space, we have compiled a list of 7 women leaders that are red
Modern Restaurant Management
MARCH 11, 2021
What are ways that restaurants can build business safely and reopen their doors as the future emerges — even while COVID cases continue and vaccine distribution is happening? Restaurants that have reopened have had to navigate this socially distanced new world, juggling employee and customer safety, adhering to shifting government regulations, and maintaining the public’s confidence.
7 Shifts
MARCH 8, 2021
Nearly one year after the coronavirus shut down restaurants, the restaurant industry is getting some direct relief. On March 6, the United States Senate passed the American Rescue Plan. The $1.9 trillion stimulus package includes $28.6 billion in grants for small restaurants, among funding for vaccine distribution and $1,400 stimulus checks for Americans who make less than $80,000 a year.
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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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EATER
MARCH 8, 2021
Photo: arturasker /Shutterstock. The findings don’t prove cause and effect, but the statistically significant patterns are in line with previous studies and expert advice For the better part of a year, now, public health experts have been clear: wearing masks helps mitigate the spread of the novel coronavirus, and indoor and outdoor dining both carry risks of transmission.
Modern Restaurant Management
MARCH 10, 2021
Many questions continue to arise about the legislation and stimulus provided by congress surrounding the pandemic. The major players: Paycheck Protection Program (PPP) and Employee Retention Tax Credit ( ERTC ) serve some much-needed relief for small businesses, but the million-dollar question remains: How can you utilize the aid while maximizing your forgiveness and tax credits?
Modern Restaurant Management
MARCH 9, 2021
Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 percent on average. Considering that the cost of food is the second-largest expense in the restaurant industry, these numbers translate to hundreds of dollars in wasted revenue each day.
Modern Restaurant Management
MARCH 12, 2021
Restaurants have made great strides in the digital realm—from contactless payments to online ordering—but 32 percent of them feel like they could add to their technology stack to optimize operations. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth.
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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.
Modern Restaurant Management
MARCH 8, 2021
Marketers and business leaders have heard the saying, “It’s cheaper to keep a customer than acquire a new one.” Usually, this comes up in conversations regarding B2B marketing strategies, but it also applies within the realm of B2C brands — especially restaurants. The best customers are returning ones as members of top-performing loyalty programs are 77 percent more likely to choose their brand over competitors.
Modern Restaurant Management
MARCH 10, 2021
You’ve probably encountered restaurant management software. For the uninitiated, restaurant management software is all of the tech in a business that improves efficiencies. From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike.
Modern Restaurant Management
MARCH 12, 2021
First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. At the time, there were 40 locations and her contributions to supporting the brand's rapid growth ranged from assisting with grand opening strategies to boosting consumer awareness and more.
Modern Restaurant Management
MARCH 9, 2021
Restaurants and cybersecurity is the hot topic in this episode of The Main Course. Host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with litigator and cybersecurity expert Jacey Kaps about what restaurants need to know about data security. Kaps is a partner with Rumberger Kirk and has been practicing law for 25 years. “There has been an uptick in cyber-attacks during the pandemic.
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
MARCH 10, 2021
Customer segmentation should be a fundamental aspect of maintaining relationships and growing your customer base. This is as relevant for the restaurant industry as it is for any other, as customer segmentation is a superb way to collect and process data and has been reimagined for these times to success for both enormo brands and small businesses alike.
Modern Restaurant Management
MARCH 12, 2021
In this episode of The Main Course we discuss restaurant technology, which has been a lifeline for many businesses the past year allowing them to pivot and stay afloat. Host Barbara Castiglia spoke with Chris Adams, VP of Strategy Food & Beverage at Oracle, on some success stories and trends to watch. “Outback was predominantly a table service experience,” said Adams. “They had shifted to some new technology around takeout.
EATER
MARCH 10, 2021
Photo: Kevin Chen Images /Shutterstock. In a lawsuit, the plaintiff claims that she was told to undress to her underwear and hug another undressed employee in self-improvement exercise In a new lawsuit against Panda Express, a former employee alleges that in 2019 she was forced to strip down to her underwear and hug a similarly undressed colleague in front of fellow workers and strangers.
EATER
MARCH 11, 2021
As safety measures like masks and distancing threaten to carry on for another year, hotels amp up the perks, packages, and amenities to court travelers The new Hotel June, located in the beachside Playa Vista neighborhood of Los Angeles, was set to open last spring. With 250 guestrooms, two restaurants, a pool, and tons of outdoor communal space, it was poised to be a hip, lively, and relatively affordable option for guests visiting LA’s west side.
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
EATER
MARCH 9, 2021
One of greater LA’s busiest restaurants became TikTok famous last year, but that comes with its own issues in the coronavirus age [link].
EATER
MARCH 11, 2021
The lauded chef built a nonprofit from scratch to meet unprecedented need for nutritious meals in underserved communities, and he’s just getting started [link].
EATER
MARCH 10, 2021
Local service industry-oriented groups rallied to call for the state reopening to be delayed until 70 percent of essential workers have been vaccinated [link].
EATER
MARCH 9, 2021
Getty Images/iStockphoto. Fette biscottate are like dry, hard, crusty cardboard, yet I adore them The first time I had fette biscottate, I threw one in my mouth plain. I coughed. I choked. It did not taste like food. It tasted like one of those cheap, brown paper napkins from a fast-food restaurant. If you’ve never encountered this Italian pantry staple, imagine a beautiful, fluffy piece of white bread, flattened a bit, and then toasted, toasted, and toasted again on the lowest toaster setting —
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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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