Modern Restaurant Management
DECEMBER 21, 2020
The business lessons learned during pandemic are still evolving as restaurant executives look forward to the end of this tumultuous year. As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. In reacting to COVID-19 the critical role and importance of technology saw a rapid acceleration.
EATER
DECEMBER 21, 2020
David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a
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Restaurant Engine
DECEMBER 23, 2020
The new year turns a corner for many restaurants and paves the way for restaurant success. The COVID pandemic has certainly created an unpredictable restaurant industry this year. It seems poised to continue at least for part of 2021. With restaurants across the United States pivoting on an almost weekly basis, many owners are wondering how to be successful in the coming year.
The Restaurant Manifesto
DECEMBER 23, 2020
2020 will redefine the future of the service industry. The post The Year In Restaurants That Wasn’t appeared first on THE RESTAURANT MANIFESTO.
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
DECEMBER 22, 2020
2020 has been a year like no other for restaurants and the companies who support and supply them. Sadly, too many have closed permanently. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. Yes, a grant because they are for more than nonprofits.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Restaurant Den
DECEMBER 24, 2020
Would you like to take orders on your restaurant’s website? Did you know that Square Online has an online ordering system built for restaurants, with menu syncing, curbside pickup, delivery and order tracking? With Square Online, you can take orders through your website, with no monthly fees or commissions. The post Square Online Review: Could This Be Your Next Restaurant eCommerce System?
The Restaurant Times
DECEMBER 23, 2020
A good restaurant location is crucial to its success. A lot of thought and planning goes into deciding the location, and there are many factors that must be considered before doing so. This article compiles a complete restaurant site selection checklist that restaurant operators in the UAE must refer to before finalizing the restaurant’s location. .
Modern Restaurant Management
DECEMBER 23, 2020
Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. The architects at EMPAD Architecture & Design have been designing both franchise and private owner restaurants over the past 17 years for various types of restaurateurs ranging from small quick service restaurants and drive-thrus to unique concept, full-service elegant dining establishments.
EATER
DECEMBER 23, 2020
Owner Caroline Cho aimed to capture the essence of Korea’s tented street pubs, called pojangmacha, or pocha, but the pandemic has temporarily shuttered this quintessential spot [link].
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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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MBB Hospitality
DECEMBER 22, 2020
Social media advertising is something that has become absolutely necessary in this new age of technology. Making sure you are noticed on social media networks is one of those things that is the difference between a successful and unsuccessful restaurant. You can use social media advertising in so many ways to generate orders and buzz around your business and, even if you are just starting out, people use sites like Facebook and Twitter as an avenue to discover new places all the time.
The Restaurant Times
DECEMBER 21, 2020
Running a successful restaurant business in a lucrative market like Saudi Arabia is challenging. However, technology solutions like the latest restaurant management software can play a significant role in determining its long-term success. A powerful restaurant management software can boost operational efficiency and optimize customer experience. That is why, it is vital to invest in a solution that is customizable, secure, and helps in seamlessly integrating business operations at all levels.
Modern Restaurant Management
DECEMBER 22, 2020
Like many fellow restaurant groups, this year has been challenging for a variety of departments at Sonny’s BBQ, due to the impact of COVID-19. Overall, the biggest lesson we’ve taken from this unpredictable year is that in order to successfully spread the spirit of BBQ and kindness, we need to be transparent with our communities, engage with our most loyal customers, and be there for them in hard times.
EATER
DECEMBER 22, 2020
For all the exactitude that governs the microwave — and that the microwave tries to impose on our food and our cooking — the reality is that things can’t be so neatly stuffed into a convenient digital box [link].
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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.
Eat Restaurant Management
DECEMBER 19, 2020
Calculating potential revenue is one of the most important tasks for a restaurant owner. As you develop your restaurant business plan , predicting revenue will help you determine whether your strategy is feasible. Understanding what your average revenue should also give you a benchmark to compare each month against. This helps to ensure that you combine the right menu prices, occupancy levels, and stock purchases to thrive.
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part one. Scott Lawton, CEO and cofounder at bartaco. We have learned a lot of lessons this year for sure. Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times.
Modern Restaurant Management
DECEMBER 21, 2020
Restaurant marketing strategy, design, and internal systems will evolve for independents and chains alike in the coming year. Historically, restaurants have been slow to adopt innovative technology. The pandemic changed that. It’s no surprise that the adoption of technology is what kept many restaurants afloat during the pandemic, and the acceleration of that adoption saved others.
Modern Restaurant Management
DECEMBER 22, 2020
2020 has been an incredibly trying year for the restaurant industry. It's estimated that 100,000 restaurants have already closed because of the pandemic and there’s no doubt that we will continue to feel the effects of 2020 well into 2021. However, not all hope is lost. As operators begin to firm up plans for the new year, they should keep in mind the wants and needs of their guests and take the lessons they’ve learned this year to prep themselves for what’s next to drive f
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.
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. This year actually marked Black Bear Diner’s 25th anniversary since first opening our doors in Mt.
Modern Restaurant Management
DECEMBER 22, 2020
Businesses and consumers alike are finding ways to adapt and stay resilient during these unprecedented times. Though recovery may take time, a new report confirms the strength of entrepreneurialism and grit of small business owners, including restaurants, who remain optimistic that their businesses will overcome any present and future obstacle with the right resources and preparedness.
Modern Restaurant Management
DECEMBER 22, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Jamba President Geoff Henry about the brand's evolution. They touch on new store designs, improvements in its digital platforms, in-store experience, its COVID response and the recent addtion of food trucks into its business model.
EATER
DECEMBER 23, 2020
Joseph Thomas Photography /Shutterstock. Nothing seemed sadder than leftover Thanksgiving turkey languishing in the freezer, so I decided to eat turkey every single day until it ran out. It ended up being a three-week affair. This Thanksgiving, the vast majority of food writers were excited about one thing : skipping the turkey. A small gift of this shitty year was the chance to devote time and energy to cooking a duck or leg of lamb or beef Wellington or bo ssam — or anything, really, but a fus
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
DECEMBER 21, 2020
Because 14 courses of cake — or sønderjysk kaffebord — can cure pretty much anything A list of traditional Danish cakes reads like a thickly frosted encyclopedia. To scratch the surface, there’s drømmekage (a spongy cake with a caramelized topping), lagkage (a layer cake with jam and vanilla), rugbrodkage (a rye cake with blackberry jam), hindbærsnitter (made from shortcrust pastry with raspberry jam), and the famed Spandauer, more of a pastry than a cake (Americans might call it a “Danish”) fil
EATER
DECEMBER 22, 2020
An order issued late on a Friday night closes dining rooms from Christmas Eve through January 14 [link].
EATER
DECEMBER 22, 2020
Photo by Alex Tai/SOPA Images/LightRocket via Getty Images. An interview with Beyond Meat CEO Ethan Brown [link].
EATER
DECEMBER 22, 2020
Annie Murphy, Maya Erskine, Paul Feig, Big Freedia, and more answered all our questions about their year in eating In a strange year, when so many hours have been spent quarantining at home, stars have never been more or less like us. While everyone faces different challenges based on income, background, location, and a host of other factors, we all have to eat, and, for the most part, the way we dine has undergone a major overhaul.
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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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