Modern Restaurant Management

DECEMBER 30, 2021

The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.

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EATER

DECEMBER 29, 2021

Glossy purple ube variaties and doughnuts stuffed with an entire flan have exploded in popularity at the Queens, NY-based shop “You just have to be super confident when you approach this task,” says Kora founder Kimberly Camara. She’s flipping a large tray of flan from one pan to another for the shop’s flan doughnut. It’s because of unique flavors like this that the New York-based Filipino doughnut shop has a 10,000-person waitlist.

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EHL Insights

DECEMBER 27, 2021

Q&A session with SBP coach, Ian Millar, who tells us about his latest project client, INTEL, and their desire to use the Internet of Things in the hospitality market.

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The Restaurant Times

DECEMBER 30, 2021

Health has become a priority for consumers since the outbreak of the COVID-19 pandemic. Most consumers now take greater ownership of their health and have started to put a stronger emphasis on preventive health measures. Hence, people now prefer natural solutions over artificial cures offered in the form of vitamins or other supplements. This growing consciousness among people regarding health has unlocked opportunities for entrepreneurs to venture into the space of functional food.

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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.

Accounting

Modern Restaurant Management

DECEMBER 29, 2021

Everyone wants their company to thrive and beat the competition. Understanding the business of PR is paramount for success. Journalists need valuable content, pitches, unique soundbites, and trending topics. Companies must be responsive and be familiar with news cycles and trending topics. Yet, often, companies are busy working IN their business rather than ON their business.

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Modern Restaurant Management

DECEMBER 28, 2021

The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models.

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Modern Restaurant Management

DECEMBER 28, 2021

For businesses operating in the food industry, it’s critical that food products are created in a safe and hygienic environment. In the absence of proper hygiene and safety protocols, the entire food chain — from the farmer who grows the produce to the consumer who eats it — is compromised. Proper food safety practices may help prevent numerous mishaps, such as foodborne illnesses and damage to your restaurant’s reputation.

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The Restaurant Times

DECEMBER 29, 2021

Uno de los rasgos comunes de un restaurante exitoso es un personal de restaurante confiable que trabaja incansablemente para brindar un servicio de primer nivel a los clientes. Los clientes que visitan un restaurante no lo hacen simplemente por la comida, sino por la experiencia. Sin embargo, con la fuerte competencia en la industria de los restaurantes, los altos alquileres y el aumento de los costos, contratar al equipo adecuado y crear la estructura de recursos humanos adecuada para los resta

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The Restaurant Times

DECEMBER 29, 2021

El negocio de los restaurantes ya no se trata solo del tipo y la calidad de la comida que se ofrece a los clientes. También se trata de la calidad de los servicios y de los aspectos más finos que son en gran parte intangibles pero de naturaleza muy notable. La elección de un cliente para comer en un restaurante en particular está influenciada por muchos factores.

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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.

Service Management

The Restaurant Times

DECEMBER 28, 2021

El costo de la comida es uno de los gastos importantes que enfrentan los restauradores de todo el mundo. No importa a dónde vayas, la industria de los restaurantes se ve afectada para siempre por el aumento de los costos de los alimentos. En tal escenario, el control de las porciones es crucial para el bienestar de un restaurante. En este artículo hablaremos sobre qué es el control de porciones en los restaurantes, por qué es fundamental y cómo se puede ejecutar.

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The Restaurant Times

DECEMBER 28, 2021

Over the years, the food truck business has grown to become an essential part of the street food culture in the UK. Food trucks were once synonymous with chips and cheap burgers, but that is not the case anymore. In the last few years, the quality and the variety of offerings have evolved considerably. One of the main reasons food trucks gained ground in the recent past is their relatively low capital outlay, which is critical for budding restaurateurs willing to venture into the hospitality ind

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The Restaurant Times

DECEMBER 28, 2021

The Covid-19 pandemic has transformed conventional practices and standards across industries. The hospitality sector has had to undergo some significant changes in a very short span of time to survive amidst the new normal. After all, the pandemic has changed how people meet and interact socially. Hence, it is now imperative to train your new bar staff to comply with COVID-19 protocols and keep the drinks flowing. .

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The Restaurant Times

DECEMBER 28, 2021

The United Arab Emirates is known for its rich and flavourful cuisine and is slowly becoming a go-to destination for food fanatics everywhere. There is no better time to open a gourmet restaurant business in the UAE than now, as the food services market in the Emirates is expected to grow at a CAGR of 5.22%. The Steps Involved In Opening A Gourmet Restaurant In The UAE.

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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.

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The Restaurant Times

DECEMBER 27, 2021

Laksh Yadav is a young entrepreneur who has taken over the reins of Cocoberry India, the country’s first, largest, and most premium frozen yogurt brand. He further wishes to achieve the lowest CAPEX and operating costs for a frozen yogurt brand anywhere across the globe through continuous innovation. Before joining Cocoberry, he co-founded the Sunshine Group of Companies as well as its international subsidiary, Sunshine Agro Overseas, where he was a Director and Strategic Advisor respectively to

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