Modern Restaurant Management
OCTOBER 5, 2021
Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.
EATER
OCTOBER 8, 2021
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7 Shifts
OCTOBER 8, 2021
The restaurant industry is unpredictable. There are dozens of costs associated with running a restaurant, and many of them remain out of your direct control: rent, utilities, insurance—etc. But the bulk of a restaurant's costs can be controlled. Those are your food costs and your labor costs , and together they make up your prime costs. Table of Contents.
The Restaurant Times
OCTOBER 5, 2021
The restaurant business is a fast-growing industry that is getting more competitive every passing day. To be successful, you have to be on top of your game by leveraging the available resources. It is important to note that all proper functioning restaurants may not be successful. But local restaurateurs are often oblivious to the power of the internet and still prefer traditional practices.
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
OCTOBER 5, 2021
As they say, breakfast is the most important meal of the day. But if we are being honest, many of us didn’t try to get up at 5 a.m. and climb Mount Everest. The pandemic shifted quite a bit of our morning routines, fueled in part by the lack of commute. This enabled many of us to (attempt) to sleep in and have a more relaxed breakfast. Now that some restrictions have been lifted, why not continue our habit of a better breakfast?
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EHL Insights
OCTOBER 4, 2021
There is the paid search, the SEOs and everything else you pay commission for. This is the landscape at the moment. So, you have as a hotel, you have a Greek salad, which is very tasty, but if you mix it, it doesn't look very constructive. No direct business - Only middlemen”. D.A. President Swiss Hotel Association & Ambassador of Swiss blockchain start-ups.
The Restaurant Times
OCTOBER 8, 2021
El servicio de entrega a domicilio es la última tendencia por haber cambiado las dinámicas de la industria de comida y bebida. Según un estudio , el mercado de entrega a domicilio llegará a €2,829 millones para 2025. La llegada de las aplicaciones de terceros ha aumentado los servicios de entrega de comida en las ciudades de México. Las plataformas de entregas impulsadas por tecnología también han alimentado la demanda de cocinas virtuales, también conocidas como dark kitchens, restaurantes virt
Modern Restaurant Management
OCTOBER 8, 2021
For the hospitality industry, the last 18 months have been very challenging. Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. Many small business owners added online storefronts and delivery services to help sustain their business admidst vanishing in-store customers, but they now face a new economic threat – friendly fraud.
EATER
OCTOBER 5, 2021
Chef René Redzepi of Noma at the 50 Best Restaurants awards | Photo by JONAS ROOSENS/BELGA MAG/AFP via Getty Images. Noma takes the number one spot René Redzepi’s three Michelin-starred Noma has again ascended to the top of the World’s 50 Best Restaurants list , a publication that attracts perennial criticisms for favoring expensive, male-run, Eurocentric tasting menu venues, and which has sent the expensive, tasting-menu only Noma in Copenhagen to the top of the on list four previous occasions.
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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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Lodging Magazine F&B
OCTOBER 5, 2021
Moxy Portland Downtown and Graves Hospitality announced their search for local chefs to launch their Food Cart Alley. In a neighborhood long known for its food trucks, Food Cart Alley is designed to permanently incorporate local purveyors into the hotel, allowing guests to have access to a variety of culinary options while simultaneously opening up to Alder for a street connection.
The Restaurant Times
OCTOBER 8, 2021
Shivashish Pandey comes with over 20 years of professional experience; he most recently served as the Director & CEO at Fast Food Indonesia, which owns and operates KFC Indonesia. Shivashish is currently pursuing the coveted ‘Advanced Management Program’ at Harvard Business School. He has previously served as Director in Korpindo Konsultansi, Jakarta, and as the head of finance at Perkasa Engineering Group.
Modern Restaurant Management
OCTOBER 6, 2021
Controlling the variables in the restaurant industry can feel like a game of whack-a-mole if you don’t have the right tools at your fingertips. Especially in a time where the industry is in flux because of the pandemic, juggling things like food costs, keeping shifts full and food safety can feel more difficult than ever. Fortunately, controlling the variables that can pose a risk to your business are within your grasp.
EATER
OCTOBER 4, 2021
Photo by Jamie McCarthy/Getty Images. [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.
Lodging Magazine F&B
OCTOBER 4, 2021
BETHESDA, Maryland—With travelers back on the road, Marriott Bonvoy unveils a new breakfast program across four brands within its portfolio: Residence Inn by Marriott, SpringHill Suites by Marriott, Fairfield by Marriott, and TownePlace Suites by Marriott. Beginning in October at a limited number of hotels, the breakfast will feature a morning menu that caters to consumers’ tastes for customizable breakfast items, from hot sandwiches with a range of toppings to build-their-own bowls with their f
The Restaurant Times
OCTOBER 6, 2021
La demanda de la entrega en línea de comida ha ganado popularidad inmensa en los últimos años. Según los informes , el tamaño del mercado mundial fue valorado en 51.96 mil millones de dólares en 2020 y es esperado expandir a una tasa de crecimiento anual compuesta de 12.4% desde 2021 hasta 2028. El aumento de la demanda de las entregas de comida, gastos generales altos, y los márgenes decrecientes junto con la competencia en el espacio de restaurantes ha llevado a los dueños de restaurantes a c
Modern Restaurant Management
OCTOBER 7, 2021
Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Fast forward a year later and the economy is recovering, albeit at a slow pace. However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of
EATER
OCTOBER 6, 2021
Photo by Zou Zheng/Xinhua via Getty Images. [link].
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.
EHL Insights
OCTOBER 4, 2021
There is the paid search, the SEOs and everything else you pay commission for. This is the landscape at the moment. So, you have as a hotel, you have a Greek salad, which is very tasty, but if you mix it, it doesn't look very constructive. No direct business - Only middlemen”. D.A. President Swiss Hotel Association & Ambassador of Swiss blockchain start-ups.
The Restaurant Times
OCTOBER 7, 2021
Ser un orgulloso propietario de un restaurante, especialmente el de un restaurante con bar, o un bar-restaurante, parece un trabajo glamoroso. Abrir tu propio restaurante es de hecho un negocio gratificante económicamente con altos rendimientos y también se considera más fácil y fascinante que la mayoría de los trabajos. Sin embargo, por glorioso que parezca, también es uno de los negocios más tediosos que existen, con altos riesgos.
Modern Restaurant Management
OCTOBER 4, 2021
Whether you’re handling marketing for a chain restaurant, or just trying to heighten the visibility of your own local mom and pop diner, here are seven pro tips for restaurant marketing that will give your eating establishment a much-needed boost. Accurate Brand Personality Representation. Branding is everything, and that’s true across the board.
EATER
OCTOBER 6, 2021
Louiie Victa/Eater. Baker Bryan Ford’s version of the reina pepiada is both an homage to a classic and an ideal party food It may not be the national dish of Venezuela (that honor is reserved for pabellón criollo), but it would be impossible to picture a Venezuelan food spread without at least one arepa in sight. (It would also be wrong not to acknowledge that the same thing can be said for a Colombian food spread.
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
Modern Restaurant Management
OCTOBER 6, 2021
According to the Centers for Disease Control and Prevention (CDC), since 2010, the flu has resulted in between 140,000 and 810,000 hospitalizations each year. To help prevent outbreaks and protect building occupants, GSF USA offers tips to consider for the 2021-2022 flu season. “As the pandemic continues, there has been increased worry about the upcoming flu season,” said Troy Bargmann, president, GSF USA. “Fortunately, there are simple steps that facilities can take in prepara
EATER
OCTOBER 5, 2021
Helen Rosner. Where to find bistro comforts, gilded French classics, and internationally inspired innovations in the always delicious French capital Jolted by two lockdowns during 2020, Paris restaurants are thriving again. In August 2021, the city began requiring patrons to show proof of vaccination before entering restaurants, which boosted public confidence about indoor dining; it also helps that 80 percent of the French have now been vaccinated.
EATER
OCTOBER 8, 2021
Leah Nash/Eater. Inspired by the Korean treat hodu-gwaja, these snack cakes can be baked in a trusty, run-of-the-mill muffin pan Fall is, hands-down, my favorite time of year. When I feel the first inklings of a chill in the air, I gladly replace iced Americanos with steaming oat milk cappuccinos, exchange tossed salads for hearty roasted vegetables, and dig into my box of warming spices.
EATER
OCTOBER 8, 2021
Ah yes, a colorful bowl of vrimp and chips. | Nestlé. How many vrimps do you have to eat // before you make your skin turn pink? // eat too much and you’ll get sick // vrimps are pretty rich Tuna might be the chicken of the sea, but it’s safe to say vrimp is the vicken of the — S**t, sorry, I blacked out for a minute there. Let me try again. You’ve obviously heard of shrimp, that small decapod crustacean that tastes uncannily like, you know, shrimp.
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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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