Modern Restaurant Management
JUNE 8, 2021
The landmark Americans with Disability Act (ADA) requires restaurants to ensure that their premises are accessible for people with disabilities. While the law marks one of the most important victories for the rights of those with disabilities, much more can be done to accommodate this community with its ever-evolving needs, including utilizing advanced technology.
7 Shifts
JUNE 11, 2021
As the restaurant industry is going through a period of rapid change, it can be hard to keep up. The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. Gone from dropping plates to packing to go boxes, carrying bags up the arm instead of dishes. Chefs have had to become food packing experts.
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EATER
JUNE 7, 2021
In an excerpt from “Black Smoke,” Black barbecue cooks take their secret sauce recipes to the grave. Buy “Black Smoke” at Amazon or Bookshop now. For far too long, the narrative around barbecue has been white. Even as it became something akin to common knowledge that African Americans played a primary role in American barbecue’s origin story, contemporary African American barbecue cooks weren’t given the same due as their white counterparts.
Restaurant Engine
JUNE 9, 2021
When it comes to restaurant financing, take advantage of these tips for success. Are you opening a restaurant and need to add equipment? Or are you a current restaurant owner looking to upgrade or replace your equipment? Either way, one of the biggest investments you’ll make in your restaurant is found in your equipment. So, how do you pay for these expensive items?
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
JUNE 11, 2021
Restaurant kitchens have many places where fires can occur. Business owners need to be aware of potential fire hazards and take preventative steps when it comes to fire safety. Following a few simple safety tips can prevent fires and keep employees and patrons safe in your establishment. Conducting Regular Inspections. Regular inspections are the first step in fire safety for restaurants.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JUNE 11, 2021
From classic original, to brown sugar-based, to teriyaki, these are the sweetest, spiciest, and smokiest sauces to have in your pantry It’s Pride and barbecue season, sweeties, which means it’s time for a rainbow spread of grilled veggies and a rack of baby backs. But for me it’s the sauce. From original classics to sa cha and teriyaki, there are as many sauces as there are opinions on barbecue, and if you’ve ever stood in the middle of a grocery aisle wondering which sauce to choose, you are pr
OpenTable
JUNE 9, 2021
Bordeleau shares how he closed one restaurant, shifted the focus of another, and came out stronger than before. The post Mr. Tipple’s owner shifts focus and fills seats with ticketed experiences appeared first on Open for Business.
Modern Restaurant Management
JUNE 9, 2021
As the owner of my own company, a lot of work, research, and tension has accompanied our reopening plans. While our team is extremely excited about seeing each other in person, as a business owner, it‘s my responsibility to ensure we’re being safe, following appropriate CDC guidelines, and making the best decisions to protect our employees.
The Restaurant Times
JUNE 8, 2021
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in the customers’ minds and boosting brand recall is what branding is all about. A good brand connects with the guests on an emotional level, thereby retaining them.
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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
JUNE 9, 2021
Nate Duval. Enamel pins are a tiny, trendy way to let diners and workers know you’re safe when you no longer need your mask For over a year now, face masks have been more than just a highly effective way to curtail the spread of a highly contagious disease. They’ve become a signal of sorts, a way to instantly identify fellow citizens who actually give a s**t about protecting themselves and others from COVID-19.
Eat Restaurant Management
JUNE 6, 2021
Are you using your dining space to its full potential? One way to answer this question is to look at revenue metrics, like average check size or total sales. The problem though, is that they don't take seat occupancy into account.
Modern Restaurant Management
JUNE 8, 2021
In the midst of the COVID-19 pandemic and the resulting restaurant shutdowns, online ordering has become the go-to method for many customers. As a result, restaurants have turned to third party delivery providers in order to help meet the growing demand for off-premise orders, but these providers are cutting into restaurant’s razor thin profit margins.
The Restaurant Times
JUNE 11, 2021
Managing a restaurant is a daunting task. Handling inventory, staff and customers, along with keeping track of analytics and reports all at the same time can become cumbersome for the restaurant manager. That is why, automating restaurant operations is always fruitful. A good POS system for restaurants contains features such as tablet billing, stock and inventory management, analytics and reports, CRM and many others.
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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
JUNE 8, 2021
Fans of chef Chinchakriya Un’s Cambodian cooking can get a taste of her approach with this recipe for trey m’pill, a grilled tamarind fish Chinchakriya Un holds handfuls of herbs over an inflatable kiddie pool, the water from a garden hose washing dirt and sand off the lemon balm, fish mint, cilantro, sawtooth coriander, and water celery she’s picked from her mother’s vast garden in Spartanburg, South Carolina.
Modern Restaurant Management
JUNE 7, 2021
The world is slowly reopening. Restaurant owners are looking for creative ways to revamp the indoor dining experience with improved health and safety standards. During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations.
Modern Restaurant Management
JUNE 11, 2021
One advantage to my job is I get to personally see the state of the industry up close every week. In the past few weeks, I have been to Florida, Texas, Oklahoma, Arkansas, California, Minnesota, Wisconsin, Indiana, Michigan, Georgia and Arizona. Based on my first-hand knowledge of the industry nationally, here is my advice: Hold on tight! You are about to be busier than you have ever been.
Modern Restaurant Management
JUNE 10, 2021
The long-awaited joy of a bustling dining room has finally returned. Yet as the industry hypothesizes about the long-term impact of digital with the return to in-person dining, billions of dollars continue to change hands in a way that will determine the fate of restaurant brand equity for years to come — and it’s happening outside of the four walls of the restaurant.
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
JUNE 11, 2021
Did you ever wonder what a restaurant coach does? In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. For Izzy, career choice has never been a question. He started in high school and has never been passionate about anything else, Izzy said. He served as a food inspector in the U.S.
Modern Restaurant Management
JUNE 9, 2021
When helping restaurants optimize their produce programs, the biggest and best thing we can tell them is to stop chopping, scooping, and prepping their veggies! Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. With everything that has happened with the pandemic and the new ways restaurants are operating, not prepping your produce is incredibly relevant to foodserviceR
Modern Restaurant Management
JUNE 10, 2021
Bob Johnston started his hospitality career as a dishwasher in The Melting Pot’s Tallahassee location and then worked his way through every position in the restaurant. Today he serves as the chief executive officer and chairman of the board of directors for Front Burner, a franchise management company that has grown the premier fondue restaurant franchise to more than 125 restaurants in the U.S., Canada, Mexico, Saudi Arabia and the United Arab Emirates, and has more than 10 locations in d
Modern Restaurant Management
JUNE 7, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Circumstances change rapidly in the restaurant sector. Demand is surging and finding employees has become almost impossible.
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
JUNE 8, 2021
Sign up today with Uber Eats. Delivery was already on the rise in the food industry, and COVID-19 accelerated this shift. For restaurants, that means making the most of this opportunity to connect with customers. If you own, run or work at a restaurant, it’s been a tough year with more uncertainty ahead. But the good news is, across the industry, business is back on the rise—powered by limited in-person seating and continued diner interest in take-out and delivery.
EATER
JUNE 10, 2021
Some businesses across the city have been flooded with hate messages and threats of lawsuits on social media [link].
EATER
JUNE 9, 2021
The story goes, the Not So Little Chicken Sandwich was affected by Pym particles, and features a fried chicken breast with teriyaki and red chili sauces, and pickled cabbage slaw. | Disney/Marvel. From meatless meatballs to Pym particle pretzels to sort-of shawarma, here’s what to try (and skip) at the Avengers Campus Given that superheroes aren’t afforded much time for a lunch break between evacuating Sokovia and traveling through time to steal Infinity stones, there wasn’t much for Disney to w
EATER
JUNE 7, 2021
Louiie Victa. The soft, fluffy steamed bun’s many iterations reflect the journeys of Tibetans in exile What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it is known to Tibetans, which inspired the once-viral bulletproof coffee trend.
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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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