Modern Restaurant Management
NOVEMBER 16, 2021
Going digital – increasingly a top choice among restaurant management. Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.
7 Shifts
NOVEMBER 19, 2021
Versión Inglesa. ¿No está seguro de cómo programar a los empleados de forma eficaz? Le tenemos cubierto. La programación eficaz de los equipos es sencilla en teoría: crear horarios de trabajo óptimos para que nunca falte ni sobrecargue personal, pero en la práctica es todo lo contrario. Con la gran cantidad de tipos de turnos entre los que elegir, como los turnos rotativos, fijos y de guardia, y más de 500 turnos de trabajo , incluso una vez creado un horario, no hay garantía de que siga siendo
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EATER
NOVEMBER 19, 2021
Arby’s Official Photo. An homage to the chain’s fries made by Minnesota’s lauded Tattersall Distilling, the vodka comes in curly and crinkle-cut flavor In the latest stunt from a fast food brand desperate for relevance, roast beef sandwich purveyor Arby’s debuted a french-fry-flavored vodka this week. Available in two different flavors inspired by the chain’s different types of french fries, curly and crinkle cut, the vodka is the kind of bizarre mashup that could ultimately end up with a cult f
EHL Insights
NOVEMBER 16, 2021
City hotels are far from dead. They are just having to reinvent their offer to include more innovative and community-inspired ventures, activities and products to address the changing needs of their clientele.
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
NOVEMBER 16, 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. There are stories nearly every day in the media about innovations in healthcare, breakthrough treatments, and in some cases cures for various illnesses.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
NOVEMBER 18, 2021
Brent Hofacker/Shutterstock. With a tiny bit of planning, your Thanksgiving leftovers sandwich can be a work of art Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to acknowledge that history in our coverage of the holiday.
The Restaurant Times
NOVEMBER 18, 2021
There are many important things to consider when setting up a restaurant. The experience every customer enjoys needs to somehow be both effortless and memorable. However, this isn’t always easy when there are a million and one things to oversee each day. The quest for providing customers with a continuously incredible dining experience is one that every restaurant must pursue.
Modern Restaurant Management
NOVEMBER 18, 2021
In 2022, restaurant menus will place a greater emphasis on healthy living, according to The National Restaurant Association's annual What’s Hot Culinary Forecast. The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends.
7 Shifts
NOVEMBER 17, 2021
Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used.
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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
NOVEMBER 18, 2021
Channel 4. A roundtable discussion on where our favorite comfort watch went wrong, our love of Lizzie Acker, and the problem of Matt Lucas For over a decade now, The Great British Bake Off (titled The Great British Baking Show in the U.S. for copyright reasons) has enchanted British and American audiences with its charming contestants and cozy appeal.
EHL Insights
NOVEMBER 15, 2021
The Service Profit Chain establishes relationships between profitability, customer loyalty, and employee satisfaction, loyalty, and productivity. The basic principle of the Service Profit Chain theory is based on the fact that customer satisfaction starts with good staffing and treatment of ones own employees. Simply put, committed employees convey their satisfaction to the customer, and hence, the chain of service profit is set in motion.
Modern Restaurant Management
NOVEMBER 17, 2021
Ice machines form the backbone of several operations in a commercial foodservice establishment. Whether it’s a hotel or restaurant, ice machines help you save costs and ensure your customers are satisfied with your service. Ice is not only deployed at the bar or in the refreshments section but is also used in cooking operations. Needless to say, outfitting your establishment with a quality ice machine is integral to supporting your operational plans and endeavors.
7 Shifts
NOVEMBER 16, 2021
There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. At the end of the day, the goal is to make sure their employees are happy, paid fairly, and following the laws when it comes to tips. For that to happen, it's necessary to understand the rules of tipping out, choose a structure that works for your staff, and communicate that structure to employees clearly.
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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
NOVEMBER 18, 2021
A24. More of a showpiece than for actual use, A24’s first cookbook has recipes dedicated to “Midsommar,” “The Witch,” “Suspiria,” and more In thousands of years of storytelling, food has either disguised dangers or, if appealing enough, led people to ignore their own safety for the chance of a taste. A bite of an apple or pomegranate expels two people from paradise; a Roman general invites his enemies to a banquet where he feeds them pies filled with the flesh of their sons; a brother and sister
Lodging Magazine F&B
NOVEMBER 19, 2021
Since the COVID-19 pandemic, hoteliers have had to make significant adaptations to their businesses, including rethinking food and beverage operations to keep guests healthy and safe. While many pandemic-era restrictions have eased, guests are continuing to exhibit some of the behaviors and preferences that were initially prompted by the pandemic. Steve Palmer, managing partner of The Indigo Road Hospitality Group, shares his recommendations for hoteliers looking to design successful food and be
Modern Restaurant Management
NOVEMBER 15, 2021
Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. But, everyone from inspiring entrepreneurs to established eateries can increase revenue and reduce costs by turning to automation technologies. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment.
The Restaurant Times
NOVEMBER 19, 2021
Guillermo Herrera es el gerente de alimentos y bebidas en Colsubsidio, Colombia y miembro de la Asociación de Gerente de Alimentos y Bebidas. Viene con más de 25 años de experiencia en operaciones informales y de servicio completo en empresas nacionales y multinacionales. Guillermo ha trabajado como director de de alimentos y bebidas en compensación y como gerente de catering.
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
NOVEMBER 17, 2021
Shutterstock. Adding collagen powder to your drinks is the latest trend in self- (and skin!) improvement — but science doesn’t exactly back the claims Even though it’s the season for pumpkin spice lattes, the hottest internet coffee trend doesn’t actually make the drink taste any better. Instead, skincare obsessives are paying upward of $8 for lattes infused with collagen, a flavorless protein that purports to improve skin and slow down the aging process.
EHL Insights
NOVEMBER 15, 2021
The Service Profit Chain establishes relationships between profitability, customer loyalty, and employee satisfaction, loyalty, and productivity. The basic principle of the Service Profit Chain theory is based on the fact that customer satisfaction starts with good staffing and treatment of ones own employees. Simply put, committed employees convey their satisfaction to the customer, and hence, the chain of service profit is set in motion.
Modern Restaurant Management
NOVEMBER 19, 2021
While the past two years have been a challenging time in the restaurant industry, there is a light at the end of the tunnel for restaurant owners. Falling Covid-19 numbers and the lifting of mask mandates in many cities is helping give restaurateurs hope for increased traffic this holiday season. However, restaurant operators are now encountering a new set of challenges.
The Restaurant Times
NOVEMBER 19, 2021
Today, the biggest concern for restaurant owners is a nationwide restaurant staff shortage. In the restaurant and food industry, staffing issues continue to be a pain. The problem has intensified now that summer has ended and seasonal student employees have returned to school. COVID-19 cases have increased once again due to the emergence of the Delta variant, and more people–and workers–are testing positive for the virus.
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
NOVEMBER 19, 2021
Dina Ávila/Eater. Gabriel Rucker gives a Thanksgiving classic an umami-packed new twist Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to acknowledge that history in our coverage of the holiday. Despite being a professional chef, my ego is not too fragile to accept a little help from packaged foods.
PhocusWire
NOVEMBER 19, 2021
The seed round was led by ATX Venture Partners, bringing Los Angeles-based Elude's total funding to $5 million.
Modern Restaurant Management
NOVEMBER 19, 2021
The demand for outdoor patio heaters has increased significantly since the onset of the pandemic—and this trend is expected to continue. Because propane is a leading fuel choice for outdoor heating products, the Propane Education & Research Council (PERC) created a portable heater safety fact sheet to educate consumers and keep them safe during the colder months.
The Restaurant Times
NOVEMBER 18, 2021
Guillermo Herrera is a food and beverage manager at Colsubsidio, Colombia, and a member of the Association of Food and Beverage Managers. He comes with more than 25 years of experience in informal and full-service operations in national and multinational corporations. Guillermo has worked as a food and beverage director in compensation and as a catering manager.
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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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