Modern Restaurant Management

AUGUST 11, 2020

Ask any restaurant owner who’s had to deal with electrical issues, or in the worst case, fire damage caused by electrical wires and cable failures, and you’ll probably hear a few horror stories. Even minor issues can become very expensive, so restaurants of all sizes should take electrical safety very seriously. Here are five common hazards which can lead to a lot of problems: Electrocution – Lots of people moving in tight quarters, and plenty of liquids are an accident in the

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7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021.

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EATER

AUGUST 11, 2020

bella reji /Shutterstock. Why isn’t savory yogurt for the morning more of a thing? This post originally appeared in the August 10, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. According to my grandmother, the planets have it in for my gut.

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Presentation 141

Restaurant Engine

AUGUST 10, 2020

“I was literally about to start the process of trying to set up my restaurant this year, and this all happened,” says Sarah Moody. Commiserating in a similar catch-22 is Yuka Ioroi, co-owner of San Francisco’s Cassava restaurant. “Although there’s no way we can make ends meet with takeouts, I would never be able to live with myself if my restaurant caused anybody to get sick, or god forbid death.” Ioroi continues , “We have no plans to do any table servi

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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

AUGUST 14, 2020

After months of quarantine, consumers crave their favorite restaurant fare more than ever. We’re all a bit tired of cooking, and have grown bored with the limited menu of meals that we know how to prepare at home. The desire to eat out is greater than ever, and restaurants are reopening from coast to coast, with curbside pickup and delivery, new opportunistic outdoor dining areas, and other innovative approaches like drive-ins and carhop service.

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EATER

AUGUST 14, 2020

With nearly 60 percent of hospitality industry workers out of jobs in NYC, many have been forced to turn to a patchwork of food relief to survive [link].

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Restaurant Engine

AUGUST 14, 2020

Since our analysis one week ago, cosponsorship of the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (RESTAURANTS) Act of 2020 has increased by 14 lawmakers in the House of Representatives, up from last week’s 163 to today’s 177. An unprecedentedly large $120 billion stimulus package focused entirely on the food service industry, the bill will prioritize funds for small and independently operated restaurants.

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Modern Restaurant Management

AUGUST 11, 2020

With people staying home to avoid the spread of COVID-19, the popularity of virtual events has taken off. Virtual events allow people to feel connected and to enjoy themselves, despite the fact that they can’t do so in a restaurant, bar, or other venues. Although people may be restricted from dining in your physical restaurant space, there are many virtual events your restaurant can take part in order to connect with past and future guests.

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The Restaurant Times

AUGUST 14, 2020

The hospitality industry has been one of the hardest-hit sectors by COVID-19. With governments imposing lockdown from mid-March in a desperate effort to contain the spread of the virus, many restaurant businesses are virtually bankrupt. The F&B industry stared at significant job losses amid a slump in the market due to the lockdown. While many restaurant operators pivoted their business models to focus on delivery during the dine-in prohibitions, pandemic-related changes continued to have lo

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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

EATER

AUGUST 11, 2020

Getty Images. Not all that long ago it seemed like if the pandemic weren’t exactly over by now, then at least the worst of it would be. But as the virus continues to rage in the South and in California , and as the threat of resurgence looms over areas where it has been beaten back, it is increasingly clear that not only will thousands more Americans likely die as a direct result of COVID-19 by the end of the year, but the mass misery of the economic devastation it has unleashed — suffering disp

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Restaurant Engine

AUGUST 12, 2020

Cloud kitchens, also known as ghost kitchens, are virtual restaurant brands that have distinct listings on food delivery apps, yet share a physical kitchen with other “restaurants.” For example, the in-app DoorDash listing for It’s Just Wings is actually a cloud kitchen menu. Chili’s cooks those wings. The parent company of both brands, Brinker International ( NYSE:EAT ), disclosed that It’s Just Wings already generates $3m in weekly sales since it launched in June.

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Modern Restaurant Management

AUGUST 12, 2020

With more than 23,000 closures since March, restaurants are one of the industries hardest hit by COVID-19, according to the Yelp Local Economic Impact Report. Not only were thousands of restaurants required to close for a period of time, but inventory prices have increased and the Centers for Disease Control and Prevention has recommended potentially expensive new sanitation processes and reduced capacities.

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Sanitation Pricing Information Marketing 208

OpenTable

AUGUST 13, 2020

OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by OpenTable’s leadership team, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.

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Accounting 72

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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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EATER

AUGUST 12, 2020

Photo: David Tonelson /Shutterstock. Plus, Dunkin’ is debuting pumpkin spice early, and more news to start your day The next tragique shortage plaguing the nation. First, pandemic-related shortages came for masks, hand sanitizer, and toilet paper. Next, flour and yeast. And now, apparently, Dr Pepper, which recently announced on Twitter that it’s working to fix shortages of “all flavors of Dr Pepper” nationwide.

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Restaurant Engine

AUGUST 12, 2020

Online ordering is perfect for upselling customers. Today’s restaurant customer wants what they want when they want it. It’s all about instant gratification. Craving pizza? They want to be able to order it the minute they think about it. Your customers believe that your restaurant should be available with an online ordering system when they want to use it.

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Modern Restaurant Management

AUGUST 12, 2020

As the COVID-19 pandemic continues to significantly impact and disrupt businesses in all sectors, it has become clear that the restaurant industry has been one of the hardest hit by the crisis. Data from OpenTable projected that one in four restaurants won’t reopen after the pandemic. However, even as the restaurant industry faces daunting challenges triggered by COVID-19, the restaurant sector remains resilient and optimistic about the future.

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OpenTable

AUGUST 12, 2020

As restaurant operators navigate the coronavirus pandemic, they need to understand how diners are feeling and anticipate their changing behaviors. How confident do people feel about heading back to restaurants? What safety measures do they want restaurants to take? How have their dining and spending habits changed? . In July 2020, we asked over 3,300 diners on the OpenTable network across the U.S. and Canada to share feedback in our second COVID-19 Diner Survey, which follows the first questionn

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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.

Presentation

EATER

AUGUST 11, 2020

Kondor83 /Shutterstock. Lemons, limes, and oranges are among the fruits recall after listeria monocytogenes was found on a piece of produce equipment at the Freshouse packing plant August has been a bad month for produce — among many, many other things. Earlier this month, grocery chains and major producers across the country recalled onions that may have been contaminated with salmonella.

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Restaurant Engine

AUGUST 8, 2020

A $120 billion bill to support restaurants is advancing through Congress. As of today, the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (R.E.S.T.A.U.R.A.N.T.S.) Act of 2020 has attracted 188 congressional cosponsors. This week, Independent Restaurant Coalition and DoorDash collaborated to send over 90,000 emails to Congress.

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Modern Restaurant Management

AUGUST 13, 2020

The United States is facing new outbreaks of coronavirus as experts continue to warn of a potential second wave this fall. Meanwhile, the recovering hospitality industry – which wa s estimated to have lost $120 billion by the end of June – is bracing itself for potentially another round of mandated restaurant and bar closures. However, this round of closures doesn’t have to mirror the first wave.

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OpenTable

AUGUST 9, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? In Trying Times, Americans Look to Our True Leaders — Chain Restaurants — for Guidance – Eater. Brands like Starbucks, Panera, Chipotle, and McDonald’s have all issued mandates requiring customers to wear masks, in a moment when doing so has become part of a national debate.

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Catering Events Article Marketing 59

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

Pricing

EATER

AUGUST 13, 2020

Teeny, tiny bibimbap | Etsy [Official]. You can’t eat it, but you can keep it forever and it won’t take up much space As an only child I found many ways to entertain myself, but none were as soothing as making home goods for my dollhouse, as I did with a headboard recycled from an old yogurt lid or an apron with a ric-rac trim that I stapled — rather than sewed — together for my Madeline doll to wear around her kitchen.

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The Restaurant Manifesto

AUGUST 11, 2020

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Modern Restaurant Management

AUGUST 10, 2020

As restaurants have experienced dramatic changes in how they do business due to the pandemic, many small business owners have learned just how important a visual communication plan is for success. Signs and graphics have been and will continue to be integral to restaurant owners’ success as they navigate the ever-changing process of getting back to business.

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Omland Hospitality

AUGUST 14, 2020

Introduction Besides the bed linen, towels are a great percentage of the supplies you need to run your hotel. And whether your guests are spending just a night or a long stay, you will want to make sure that they feel comfortable and getting the most of their stay. Among the various materials, sizes and prices we have put together a guide to make it easier for you when choosing the best option.

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Pricing 52

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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.

Guest Satisfaction