Modern Restaurant Management
FEBRUARY 9, 2021
As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind. Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
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EATER
FEBRUARY 8, 2021
Doordash’s CEO is a newly minted billionaire. Its drivers can’t afford child care. [link].
The Restaurant Manifesto
FEBRUARY 12, 2021
What happens when a career path in hospitality reaches a dead end? The post Breaking Up With The Restaurant Industry Is Hard To Do appeared first on The Restaurant Manifesto.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, 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
FEBRUARY 9, 2021
The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home. Valentine’s Day is often a busy time for restaurants, but many are now dealing with various challenges amid the pandemic, like no indoor dining or limited capacity as well as more customers opting for carry out.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 11, 2021
Photo by Roy Rochlin/Getty Images. Guy Fieri partners with Robert Earl, king of themed restaurants, on Flavortown ghost restaurants throughout the country Guy Fieri is the latest chef banking on ghost kitchens to expand his brand in the middle of the pandemic. Fieri, perhaps best known as the host of cross-country eating bonanza Diners, Drive-Ins and Dives , has launched Guy Fieri’s Flavortown Kitchen in 23 states and Washington, D.C., a delivery-only restaurant operating out of existing restaur
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
Modern Restaurant Management
FEBRUARY 8, 2021
Facebook and Instagram are powerful advertising tools for any restaurant wanting to reach people in their community or tourists traveling through their area, whether to increase indoor dining numbers or, in today's climate, driving more pickup and curbside orders. With many options available to restaurateurs to advertise the social posts one option which is often overlooked or is simply unknown is what we call dayparting, the ability to schedule a post or ad to run on set days and within set
The Restaurant Times
FEBRUARY 10, 2021
Dubai is considered to be one of the best cities to start a food venture in. Being home to over two hundred nationalities , Dubai widens the scope for restaurant owners who can cater to different audiences and cuisines. However, even in such a place, the restaurant location plays a vital role. A suitable location increases the success rate of a restaurant by attracting enough initial customer interest to being convenient to visit.
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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
FEBRUARY 11, 2021
And diners can (predictably) order jalapeño poppers wrapped in bacon, and burgers topped with mac and cheese [link].
Modern Restaurant Management
FEBRUARY 12, 2021
As a restaurant owner, you’ve put some serious thought into your interior design, menu development and ambience creation to make your guests feel comfortable and attract more people to visit. But have you thought about your website design? Your restaurant website needs to help your guests find you online, inform them about your menu and, possibly, help them reserve a table or order a delivery directly from you.
Modern Restaurant Management
FEBRUARY 11, 2021
Mobile orders were expected to drive $38 billion in restaurant revenue in 2020. And more than 50 percent of consumers with restaurant apps use them at least once a week. What’s more, digital consultancy Mobiquity in June 2020 reported a 36 percent year-over-year increase in the number of restaurant mobile app reviewers who said it was their first time using such an app.
Modern Restaurant Management
FEBRUARY 11, 2021
A fraud scheme where cybercriminals leverage the Telegram messaging platform to steal from restaurants and food delivery services was just identified by research and analysis from Sift’s Digital Trust and Safety Architects. The company discovered that bad actors are advertising their services on Telegram forums in order to purchase food and beverage orders at a reduced price, using stolen payment information on behalf of customers.
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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.
Modern Restaurant Management
FEBRUARY 10, 2021
Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel. Heeding this demand, more than a quarter of US restaurants now offer gluten-free dishes, but many establishments aren’t promoting these offerings as effectively as they could.
Modern Restaurant Management
FEBRUARY 9, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses why restaurants need to think about their beverage lineup with Luke Emery, CEO of Tractor Beverage Co. Launched in 2018 by organic farmers, the company offers artificial-free, certified organic, and non-GMO sodas and drinks and is currently partnering with Chipotle, Pokeworks and Umami Burger, among others.
EATER
FEBRUARY 10, 2021
Hunter Abrams /courtesy Bill Clark. The former MeMe’s Diner chef and co-owner explores whimsical recipes in his newsletter that makes cooking fun again If you were frantically searching through mentions and scrolling past videos of people making “pizza babka” a couple of weekends ago, you weren’t alone. It seems like everyone has suddenly been brushing garlic butter over golden-brown loaves stuffed with cheese and pepperoni: It’s a perfect viral dish, really, an effortless fusion of two comfort
EATER
FEBRUARY 11, 2021
Grower Champagnes are a little wilder and lot more compelling than your average Champagne If you’re fortunate enough to have a reason to reach for a bottle of Champagne these days — a time when the very thought of celebrating remains complicated by world events — you best make it count. But if the world of wine seems baffling (and it definitely can be), Champagne, with its high price tag and even higher expectations, is pure, unfiltered intimidation.
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
FEBRUARY 9, 2021
With days left to the reopening, the hospitality industry still remains deeply divided on whether it’s safe to restart indoor dining this week [link].
EATER
FEBRUARY 8, 2021
Salad vending machine company Chowbotics is now part of DoorDash. DoorDash has acquired salad-making robot startup Chowbotics, the companies announced Monday. Financial terms of the deal weren’t disclosed, but the Chowbotics team have all become DoorDash employees, and the company will operate independently within DoorDash. “We have long admired the work that Chowbotics has done to increase access to fresh meals, with its groundbreaking robotics product and vision,” DoorDash co-founder Stanley T
EATER
FEBRUARY 11, 2021
Shutterstock. Once you get the hang of broiling, it will quickly become a cooking method you return to over and over again Welcome to Ask Elazar , a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions. I’ve always been sort of terrified/befuddled by the broiler in my oven, so I mostly just pretend it isn’t there.
EATER
FEBRUARY 10, 2021
Popeyes. If you hate it, the restaurant will give you a chicken sandwich instead — assuming you paid the 15 cents for sandwich insurance Aside from some real devotees to McDonald’s Filet-O-Fish (like Greg Kelly and devout Catholics ), fast food fish has never quite inspired the national fervor of a burger or a chicken sandwich, probably because most of the country is landlocked, so eating ocean-caught cod warmed under a heat lamp just doesn’t feel right.
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
FEBRUARY 10, 2021
PepsiCo, Inc. The newly designed products will begin appearing in grocery stores this summer Aunt Jemima finally has a new name, after announcing last June that it would be retiring the logo and 130-year-old name that had roots in minstrelsy and racist stereotypes. The Quaker Oats-owned brand will now be known as Pearl Milling Company, with duly repackaged pancake mixes and syrups hitting store shelves in June 2021, according to a press release.
EATER
FEBRUARY 12, 2021
The state is considering making to-go cocktails permanent allowance for restaurants, but bars without food won’t be able to participate [link].
EATER
FEBRUARY 12, 2021
While some bartenders and servers feel excited for the boost in income, many others are concerned about the risks to their health [link].
EATER
FEBRUARY 10, 2021
Some Austin restaurants are seeing double or triple the number of reservation cancellations [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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