Modern Restaurant Management
APRIL 2, 2021
Employee engagement – specifically increasing engagement to reduce turnover rates – is a frequently discussed topic that concerns businesses in all industries. However, when it comes to the restaurant industry, employee turnover is all too common for most operators. An honest evaluation of your employee engagement approach is a key step in understanding the root causes of employee turnover.
7 Shifts
MARCH 31, 2021
Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing.
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EATER
APRIL 1, 2021
Katie Carey. Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”. So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese.
Eat Restaurant Management
MARCH 31, 2021
A great floor plan makes your restaurant look inviting to diners, helps keep your service running smoothly and takes account of all the important logistics and regulations. All things considered, your floor plan has a huge impact on the dining experience and can also be a significant component in determining your set up, and running costs. What is a restaurant floor plan?
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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Modern Restaurant Management
MARCH 30, 2021
The newly proposed restaurant tipping regulations soon to be implemented by the U.S. Labor Department have sparked sharp contrasts among restaurants and industry labor advocates alike. The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
APRIL 2, 2021
Celeste Noche. A double dose of citrus provides a welcome update to the classic lemon cake Unlike one of my friends who possesses an ardent love for lemon desserts (her favorite cookie is lemon, out of all the flavors out there), I feel solidly meh about citrusy sweets. Don’t get me wrong, I like a sweet-tart lemon bar or slice of lemon cream pie as much as the next person — assuming the next person is cool with citrus — but I would surely go for a decadent chocolate number if given the choice.
Eat Restaurant Management
MARCH 31, 2021
When you head to a restaurant and find a queue out the door, what do you think? Are you reassured that this must be an exceedingly popular venue and happily join the line? Or do you start to wonder whether service is not really efficient and walk to the restaurant across the street to check out the menu there?
Modern Restaurant Management
MARCH 29, 2021
In about one week the restaurant industry went from paying overtime to employees because of a shortage of employees to skyrocketing unemployment rates. Although this tip does not directly address labor management during and through the pandemic, the principles to controlling labor costs are the same. And they are also incredibly important as restaurant owners manage uncertain sales volumes.
OpenTable
MARCH 30, 2021
When chef Phillip Frankland Lee and his wife and pastry chef Margarita Lee opened Scratch Bar & Kitchen in Encino, California,… The post Why This Chef Opened a Restaurant with No Servers appeared first on Open for Business.
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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 31, 2021
What’s a year of social distancing when you’re Elsie Eiler, the longtime sole resident (and best burger chef) in America’s smallest small town? Monowi, in Boyd County, Nebraska, is a somewhere far from anywhere. The town — if you can call it that; according to the US Census it’s a “village” — sits smack-dab in the flat center of the continental United States, four miles from the South Dakota border and 60 miles from the nearest Walmart, surrounded by dirt roads that wind through rolling farmland
LimeTray
MARCH 31, 2021
When setting up a new restaurant, we’re confronted with tons of decisions to make. The layout of the restaurant, ambiance, cuisine, branding, and marketing are all important factors that usually come to mind first, but an integral part of a successful restaurant is an effective POS system. And when it comes to picking a restaurant POS system, you have to choose from cloud POS systems and traditional POS systems.
Modern Restaurant Management
APRIL 2, 2021
Pho MPH will soon be opening a second location in Austin, thanks in part, to technology that enabled the restaurant to accomplish the pandemic pivot. Prior to restaurant lockdowns in March 2020, the establishment received the majority of its business through dine-in customers. Although they did have online ordering in place utilizing third-party delivery services, the processes were not efficient and changes needed to be made to successfully manage the influx of online orders, owner Dani Mai exp
OpenTable
MARCH 30, 2021
In a busy restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five—and… The post 8 Ways to Make a Commissary Kitchen Work for Your Restaurant appeared first on Open for Business.
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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
MARCH 30, 2021
The chocolate birthday cake butter mochi from Cook Real Hawai?i | Kevin J. Miyazaki. The dessert from Sheldon Simeon’s new cookbook is “stoner food to the max” I’ve spent a lot of time this past year daydreaming of Hawai‘i, which makes me like a good portion of the U.S. — as the New York Times recently reported , tourists have already begun flocking to the islands.
The Restaurant Times
MARCH 31, 2021
KOT, an abbreviation for Kitchen Order Tickets, is a note that includes the details related to the table number, items ordered, and the quantity, which is forwarded to the kitchen staff after a customer places an order. The restaurant Kitchen Order Ticket may seem insignificant, but it is a critical aspect of the restaurant ordering system. With automation becoming critical in the restaurant industry, having a restaurant KOT that is automated brings in a multitude of benefits.
Modern Restaurant Management
MARCH 31, 2021
The pandemic has left restaurateurs around the world scrambling for ways to diversify their product offerings and continue to attract business. In a time when uncertainty abounds and cost-effectiveness is essential, businesses that can still offer their clients a safe, comfortable place to retreat will be that much closer to survival. Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond.
LimeTray
MARCH 29, 2021
The restaurant industry is an extremely competitive space. A quick scroll through a Swiggy or a Zomato tells you exactly what you’re dealing with. With so many restaurants to compete with, your promotion game must be on point at all times. In this article, we’re going to cover 5 foolproof ways that you can adopt to promote your restaurant in 2021. Let’s dive in!
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.
EATER
MARCH 31, 2021
Bloomberg via Getty Images. The acquisition of Alinea Group co-owner Nick Kokonas’s reservations platform comes months after American Express acquired Resy [link].
The Restaurant Times
MARCH 30, 2021
While the main focus of restaurants is on the food and the service, they often tend to overlook the layout, which plays a crucial part in the overall customer experience. For example, restaurant interior design has a direct influence on the ordering behavior of customers. The restaurant layout plays a critical role not only in restaurant operations but also in the workflow.
Modern Restaurant Management
MARCH 30, 2021
A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. Tenczar is a tech and visionary expert helping the brand to evolve with technology. Tenczar also realizes that customer behavior changed, but the company is following that trend. “We’re an information company.
Modern Restaurant Management
APRIL 1, 2021
Isn’t it amazing how much things can change in a year? Take restaurant ordering, for example. Even before the pandemic effectively ended in-restaurant dining for some time, opening the window to innovation in foodservice by necessity, a digitally-driven transformation was already on. Concepts like the ghost kitchen were slowly but steadily carving out a niche utilizing third-party delivery platforms as a home base for delivery-only restaurant concepts.
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
Modern Restaurant Management
MARCH 30, 2021
For continuous use or the occasional batch, it’s important to have the right mixer for the job. Having a mixer that’s too large or too small can increase costs and affect performance in the kitchen. To make the best selection and ensure the equipment lasts, it’s helpful to understand some common myths about mixers. Myth 1: More Is Always Better.
Modern Restaurant Management
APRIL 2, 2021
Up until the recent winter storm that dumped snow and ice on much of the United States, much of the U.S. has experienced back-to-back mild winters with higher-than-average temperatures and little snowfall, which comes with some bad news for parking lots and sidewalks. During the pandemic, restaurants have also lost over $120 billion in sales, making operating budgets slimmer than ever before.
Modern Restaurant Management
APRIL 1, 2021
Business dining is the focus of this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Dinova CEO Alison Galik. Dinova is a preferred dining program provider that connects restaurants and companies. Pre-pandemic business dining was booming. “It was the third largest expense category for companies, and average checks for it were 49 to 200 percent more than consumers,” she said.
EATER
APRIL 2, 2021
The death of Francisco Villalva Vitinio during an armed robbery earlier this week has once again put a spotlight on the alarming conditions delivery workers have to contend with [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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