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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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.
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.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
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.
EATER
DECEMBER 22, 2020
An order issued late on a Friday night closes dining rooms from Christmas Eve through January 14 [link].
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
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 21, 2020
Courtesy King Arthur. The initial quarantine of 2020 created a baking boom that shattered the flour supply chain, but King Arthur Flour came back from it even stronger In March of 2020, King Arthur Flour was cruising to the end of its winter season, when mill partners slowed production to do maintenance and the company ran its leanest inventory of the year.
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.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
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 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].
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.
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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.
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
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.
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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
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 22, 2020
Photo by Alex Tai/SOPA Images/LightRocket via Getty Images. An interview with Beyond Meat CEO Ethan Brown [link].
EATER
DECEMBER 21, 2020
[link].
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.
EATER
DECEMBER 22, 2020
Mixe taqueros have been a huge reason why LA has such great al pastor tacos [link].
EATER
DECEMBER 23, 2020
Kristina Glinoga is trying reimagine butchery on her own terms [link].
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].
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: 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
DECEMBER 23, 2020
Shutterstock. From liqueurs to bitters, a well-stocked bar can jazz up your home cooking It’s not surprising to find a bartender in the kitchen. Many drink recipes call for eggs from the refrigerator, spices from the cabinet, and every manner of cooking appliance to create specialized cocktail ingredients. Bartenders at restaurants have been known to pilfer kitchen scraps for ingredients to infuse tinctures and syrups, not only reducing waste but opening up new spectrums of flavor to drinkers.
EATER
DECEMBER 23, 2020
Hotel restaurants like Maggie Oakes and Verses Bistro are offering in-room dining, without an overnight stay [link].
EATER
DECEMBER 21, 2020
Getty Images. [link].
EATER
DECEMBER 23, 2020
City officials also asked restaurants to follow a 10:00 p.m. curfew as the city’s COVID-19 cases continue to surge [link].
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