Modern Restaurant Management
SEPTEMBER 1, 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again.
7 Shifts
SEPTEMBER 2, 2021
Overtime, clocking in, rounding hours, and local regulations can make restaurant payroll a nightmare. Labor is one of the largest expenses in the industry, and mistakes can irreparably damage a restaurant's reputation and bottom line. Restaurant managers need to adhere to time clock rules for hourly employees to ensure every time a paycheck is processed, it's accurate.
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EATER
AUGUST 30, 2021
The 5 o’Clock Somewhere Bar at Margaritaville Resort Times Square. Margaritaville, as Parrotheads will tell you, is a state of mind. But it’s also — delightfully, sometimes inexplicably — a real place now open in Times Square. The 5 o’Clock Somewhere Bar does not open until 5 o’ Clock, which puts a crimp in trying to live out the metaphor of its name.
The Restaurant Manifesto
SEPTEMBER 1, 2021
Accommodating undeserving guests is a hospitality construct that needs to die. The post Restaurants Need To Stop “Killing With Kindness” 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
AUGUST 30, 2021
In light of the recent Surfside condominium collapse of Champlain Towers South, many building owners and tenants are evaluating the condition of their buildings, including deferred maintenance items and potential construction and design defects. Restaurant owners should likewise be concerned about the condition of their premises. Construction defects can devastatingly affect revenue and raise health and safety concerns for patrons and employees.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
SEPTEMBER 1, 2021
Molly J. Smith / EPDX. As diners seek a return to normalcy, servers and chefs are bearing the brunt of vitriolic responses to safety measures for the pandemic still in progress [link].
EHL Insights
AUGUST 30, 2021
When a business communicates its practices of corporate social responsibility via social media platforms, how effective and impactful is this communication on its audience?
Modern Restaurant Management
SEPTEMBER 3, 2021
Businesses have long searched for ways to optimize communications to specifically target people in close proximity with advertisements. It’s why marketers will spend up to $38.7 billion on location-based marketing in 2022. Eighty-four percent already use this type of marketing because it works. Consider the following: Data shows 83 percent of marketers feel their campaigns are more effective with location-based marketing and see higher response rates.
The Restaurant Times
SEPTEMBER 3, 2021
Anmol Mehta, Managing Partner, Little Italy UAE, has over 8 years of experience in the hospitality industry. Starting his career as a dishwasher, he is now the Managing Director of Little Italy UAE. He has made a name for himself with his ‘can do’ attitude, extreme passion for customer service and creating innovative strategies for the restaurant industry.
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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
AUGUST 31, 2021
Are you a silver, reposado, or an añejo kind of drinker? Tequila is unique in its versatility. Open-air fermented blancos can have the wild essences of mezcal, while extra añejos are smooth and as pleasing as sweet, woody XO cognacs. But tequila is an often-misunderstood spirit in the United States, despite the fact that a staggering 80 percent of the tequila from Mexico’s five tequila-producing regions is sold and consumed in the U.S.
Modern Restaurant Management
SEPTEMBER 2, 2021
As the nation rebounds from the massive COVID shutdowns that forced huge portions of our workforce into a period of hibernation, it might come as a surprise to some that supply chain shortages and service delays continue to loom, even after most economies have fully opened back up. While it’s difficult to draw a straight line between these continuing outages and any single underlying cause, it’s impossible to have a discussion on the matter without taking into account the current sta
Modern Restaurant Management
AUGUST 30, 2021
While U.S. foodservice brands frequently expand into Canada, the reverse is less common. Why? The simple reason is: technology. Many Canadian restaurant brands hit an immediate wall when they attempt to adapt to the United States’ tech-forward approach to operations. Now, with consumer behavior increasingly shifting toward intuitive and automated restaurant experiences, Canadian brands are faced with the need for the support, flexibility and efficiency of the right technology suite in orde
Modern Restaurant Management
SEPTEMBER 3, 2021
September is National Food Safety Education Month. This month, put food safety first and take steps to help prevent food poisoning from occurring. Data from the Food and Drug Administration (FDA) estimates that 48 million cases of foodborne illnesses occur annually, resulting in around 128,000 hospitalizations and 3,000 deaths. Learning the simple rules of safe conduct when meal prepping can save your establishment from the negative fallout that can occur if a patron gets sick.
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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
AUGUST 31, 2021
With the laundry list of everything bar and restaurant owners need to handle on a daily basis, proper insurance coverage should be top priority. (But don’t worry, this needn’t be an everyday task.) With the guidance of a skilled agent that is well educated in the hospitality industry, bar and restaurant owners should be able to let the experts lead the way.
Modern Restaurant Management
AUGUST 31, 2021
There’s no doubt the coronavirus pandemic wreaked havoc on the restaurant industry, making the past fifteen months a never-ending uphill battle. Amid the chaos of mandatory lockdowns and wavering safety regulations, only the most adaptable were able to stay afloat. In fact, nearly one in six restaurants closed their doors in some capacity last year.
Modern Restaurant Management
AUGUST 31, 2021
Despite a steady trend of job creation in the first half of the year, eating and drinking places are still nearly one million jobs, or eight percent, below pre-pandemic employment levels and the restaurants and accommodations sector have one of the highest levels of unfilled job openings of any industry, according to a mid-year supplement to the 2021 State of the Restaurant Industry Report from the Natonal Restaurant Association.
Modern Restaurant Management
AUGUST 31, 2021
This edition of MRM Research Roundup features the importance of internet searching, the struggle to acquire and retain talent, and the 25 best cities for restaurant workers. CGA’s COVID-19 On Premise Impact Report. The latest BeverageTrak data from CGA’s COVID-19 On Premise Impact Report reveals On Premise velocity in outlets currently trading is +45 percent higher than the same time last year in the week to August 21.
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
SEPTEMBER 1, 2021
Sweetgreen/Facebook. Sir, this is literally a Sweetgreen Shutting up is literally free, but then again, so is posting on LinkedIn, where Jonathan Neman, co-founder and CEO of Sweetgreen, recently published a post — which he then took down after Vice pointed it out — essentially blaming fat people for the ravages of the pandemic and calling on the government to create a “health mandate.
EATER
SEPTEMBER 1, 2021
The tuna lasagna from Take One Fish. | Rob Palmer. In his follow-up to “The Whole Fish Cookbook,” Josh Niland treats tuna like beef or pork Josh Niland’s first cookbook, The Whole Fish Cookbook , won two James Beard Awards in 2019, for best restaurant and professional book, and cookbook of the year — a title that introduced it to a broader audience than was perhaps anticipated.
EATER
AUGUST 30, 2021
Tatjana Baibakova /Shutterstock. From Ottolenghi’s turkey and zucchini meatballs to Chinese lion’s head pork versions, the meatball recipes we keep returning to The meatball is a vehicle for easy comfort. It’s a truly simple weeknight dinner staple, where with the right recipe, that perfect meatball juiciness is an easily achieved part of the early equation and not something that needs to be belabored, whether or not your meatball is slathered or simmering in a sauce.
EATER
SEPTEMBER 1, 2021
Using local ingredients and inspiration from regional dishes, Fong has made a pie to represent every state in the U.S. What does a Missouri-themed pie taste like? Or a pie representing New Jersey? Stacey Mei That’s what Yang Fong started 50 Pies for 50 States, her project to bake a pie representing each U.S. state , to find out. Fong started the project in 2016 when she was in the process of obtaining her permanent residency in the U.S.
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
SEPTEMBER 1, 2021
These are the fancy-ish vinegar brands taking our pantries on an acid trip Our pantries are in the middle of an acid trip. Shelves are crammed with vinegars from around the world, from gently sweet Filipino sugarcane vinegar to aromatic black Chinkiang vinegar made from fermenting sticky rice. It’s an ever-expanding condiment kaleidoscope — and thanks to increased interest in fermentation from chefs and home cooks bolstered by pandemic-era cooking, North America’s artisanal vinegar industry has
EATER
SEPTEMBER 2, 2021
Ekaterina Kondratova /Shutterstock. The best recipes to make over Labor Day weekend are summery, easy, and make the most out of the season’s best ingredients Labor Day weekend is almost upon us, and you might find yourself in the position of hosting or attending one last summer dinner party, barbecue, or porch hang. But we’re also in the languid depths of the season’s end, so if you, like us, are trying to maximize the deliciousness and minimize the stress of entertaining, look no further.
EATER
SEPTEMBER 2, 2021
A $7 tool that means not having to ask “Are the dishes clean or dirty?” a million times a day I always think of dishwashers as argument enders. There’s really no point in fighting over dishes if you have a machine that cleans them for you. And while I believe everyone in a household should put dirty dishes into the machine as soon as they’re done eating, having a dishwasher means that even if I do have to do someone else’s dishes (or if they have to do mine), the task is just not that onerous.
EATER
AUGUST 31, 2021
Revisiting the “Great British Bake-Off” reunion you didn’t know you needed, thanks to the team at Gastropod It’s a near-annual tradition every time The Great British Bake-Off returns: We all celebrate the balm it slathers over everyday life, get inordinately interested in dishes we’d previously never heard of ( dampfnudel? sure! ), and then Desserts Week and/or Pudding Week hit the calendar and confusion ensues.
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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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