Modern Restaurant Management
OCTOBER 26, 2021
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.
7 Shifts
OCTOBER 28, 2021
The National Restaurant Association recently published a table listing the top concerns for restaurants over a three-year period. Not surprising, as it has been reported on consistently, recruiting employees is the top concern for restaurants in fall of 2021, after Coronavirus shook up our economies and our definitions of success. Coronavirus did take first place as a concern in 2020, when the pandemic was front and center and still shutting down or modifying dine-in practices.
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EATER
OCTOBER 25, 2021
Jakob N. Layman | www.jakoblayma. Pailin is the kind of unassuming restaurant that puts diners at ease immediately and makes the rest of the world fall away [link].
EHL Insights
OCTOBER 25, 2021
Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.
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
OCTOBER 25, 2021
With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
OCTOBER 29, 2021
Shutterstock. From banana bread to pumpkin bread to French-style yogurt cake, the easy baking recipes we keep returning to Banana bread became a pandemic staple for an obvious reason — baking in a loaf pan is possibly the easiest kind of baking there is. And as autumn practically demands a treat that’s simple and comforting and best paired with a warm beverage and some kind of knit throw, here now are the loaf cake (and yes, sometimes bread ) recipes that Eater’s editors return to for fall vibes
EHL Insights
OCTOBER 25, 2021
Before the pandemic, hotel brands were at a crossroads with increasingly brand agnostic consumers and ever-expanding brand portfolios. But there is evidence that the pandemic may have led to consumers’ renewed appreciation for a well-recognized brand name that assures quality and instills trust. This change in consumer behavior will impact brand management strategies in several significant ways.
Modern Restaurant Management
OCTOBER 28, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out
The Restaurant Times
OCTOBER 29, 2021
Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. It is the key to a long-lasting and effective F&B business. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly.
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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
OCTOBER 27, 2021
Anthony Bourdain in 2013. | Photo by Isaac Brekken/WireImage. To remember somebody well isn’t necessarily to know them, as Laurie Woolever’s “Bourdain: The Definitive Oral Biography” reveals — one conversation at a time Anthony Bourdain’s success, when it arrived, didn’t come gradually; it came in a blinding flash, with the publication of his memoir, Kitchen Confidential , when he was 43 years old.
Restaurant Engine
OCTOBER 27, 2021
Control your restaurant spending to propel your restaurant growth in 2022. It’s been a wild ride for restaurants since Covid came around. Restaurants all across the country have gotten creative and pivoted in ways they could never have imagined, all while keeping their doors open. Even before Covid, your goal is and has always been to control food and labor costs.
Modern Restaurant Management
OCTOBER 27, 2021
The long-lasting effects of the COVID-19 pandemic are something that every business needs to consider, regardless of the industry they serve. Let’s explore seven trends in the restaurant industry that will likely continue into the post-pandemic era. 1. Third-party delivery apps will continue to thrive. Anyone with a smartphone knows how convenient it is to order from apps like DoorDash, Uber Eats, Grubhub, or Postmates.
The Restaurant Times
OCTOBER 29, 2021
Nicolas Budzynski is Global Operations Director for LPM Restaurant & Bar which is a Riviera-inspired restaurant and bar, based in Dubai. He overlooks the restaurant operations and brand development for LPM globally. Nicolas graduated with a Bachelor’s Degree in Hospitality Management from the Institute Paul Bocuse in Lyon, France. Since then his graduation, he has gained experience across various markets and regions (including the Middle East, Turkey, Asia, Europe, and the USA) with an array
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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
OCTOBER 26, 2021
Everything Barcelona visitors need to know about the low-alcohol daytime affair, best enjoyed with canned seafood, cheeses, and olives. In Spain, vermouth is a verb as much as a noun — a lifestyle as much as a drink. Although an appetite-inducing glass of ice-cold vermouth is a thing of beauty on a Sunday afternoon, the drink, a bittersweet fortified wine that’s spiked with booze and infused with botanicals, is in many cases less important than its place in the city’s social fabric.
Modern Restaurant Management
OCTOBER 28, 2021
Restaurants looking to avoid being 86’ed by the pandemic and its economic fallout have work to do. The good news is, with a thoughtful and ongoing communications plan this work can be accomplished while also promoting the restaurant to new and existing patrons. With COVID-19 continuing to be a consideration for consumers across the U.S., the restaurant industry needs to respond by sending a message to the public that it is — and will continue to be — safe to return.
Modern Restaurant Management
OCTOBER 28, 2021
Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. Also, there is increasing pressure on restaurants to correct emissions problems and provide a clean and safe environment for guests. Restaurants produce high concentrations of organic aerosols which are then ventilated and spread into the urban environment.
Modern Restaurant Management
OCTOBER 29, 2021
Back in December 2019 , I wrote a piece commenting on the rapid increase in chargebacks in the food and beverage industry. I argued that, as consumers gradually become more acclimated to tech-enabled options like mobile ordering and click-and-collect, we were going to see chargebacks become more of a concern. Of course, at the time of writing, no one could have predicted the massive changes that were waiting just around the corner.
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
OCTOBER 26, 2021
Seven meals a day won’t be enough There are some things you can be fairly sure of when you’re visiting Barcelona — a city that, as a travel destination, is not exactly untread territory. First and most reliably, there will be jamón. There will be Gaudí. There will be crusty hunks of bread rubbed with tomato and tall glasses of vermouth spritzed with soda — the latter preferably consumed in the late morning near a gathering of loud elder Catalonians.
EATER
OCTOBER 28, 2021
James R. Martin /Shutterstock. In a world with overwhelming choices, the banality of Chili’s prix fixe date meal for two might be exactly what you need I think about food a lot. An unreasonable amount, actually. There is, of course, my day job as a food writer, but also the countless hours spent browsing the New York Times cooking app for complicated new recipes to try and building an encyclopedic knowledge of local restaurant menus for when it comes time to make weekend dinner reservations.
EATER
OCTOBER 26, 2021
The main entrance of Mercat de la Boqueria. La Boqueria and its fellow markets are often crowded hot spots, but absolutely unmissable for visitors Barcelona’s markets draw crowds. There’s something irresistible about silvery sardines twitching on beds of ice, garlands of deep-red charcuterie slung across the tops of stalls, and wooden crates overflowing with vegetables still clad in the dirt from where they were grown.
EATER
OCTOBER 28, 2021
Chef Rocco DiSpirito | Photo by Roy Rochlin/Getty Images for NYCWFF. You could be the proud viewer of a receipt to a recipe! At this point it looks like the non-fungible token, or NFT, trend is not going away. Despite NFTs being an ecological disaster that don’t even guarantee someone won’t just copy-paste whatever digital painting you bought and use it for themselves, people keep buying them, and artists keep finding new things to turn into NFTs.
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
OCTOBER 26, 2021
Gerard Moral. Where to find Mediterranean seafood, crisp paella, perfect tapas, and aged steaks carved tableside in the Catalan capital From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts and refuses to let go. As befits the city’s Mediterranean lifestyle, you can eat incredibly well here, and often for not very much money.
EATER
OCTOBER 26, 2021
A day in the life of a Pakistani samosa vendor working to feed the city’s snack-hungry skate kids and beachgoers It’s around 9 p.m. in the Plaça dels Àngels , and people are perching on the cement barrier in front of the main entrance to the Museu d’Art Contemporani de Barcelona, though they’re not there for the art. Drawn by the local skate culture, they mingle every evening amid the distant hum of traffic and the percussive soundtrack of skaters — the buzz of wheels on uneven pavement, the har
EATER
OCTOBER 26, 2021
Jamón on display. | Gerard Moral. How to tell the prime swine from the run-of-the-mill Spanish ham — and how to maybe bring some home with you Spain is jamón. Jamón is Spain. It is hard to separate the significance of aged pig legs from the Spanish culture — and particularly within Catalunya. In Barcelona, where indulging in a paper-thin slice of dry-aged Spanish ham is a rite of passage for meat-eating visitors, it’s hard to find a traditional restaurant or bar without at least one glistening l
EATER
OCTOBER 26, 2021
A dish at Direkte Boqueria. | Gerard Moral. How to go all-out on at least one meal in the tasting-menu capital of the world Fine dining has had a tough go in recent years. Even before COVID-19 severely restricted the swagger of in-person eating, much of the world was moving away from the highfalutin 17-fork trappings of an upscale meal. Instead, they began looking to street stalls, pubs, and casual bistros for culinary inspiration.
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