Modern Restaurant Management

FEBRUARY 1, 2021

More sexual harassment claims are filed in the restaurant industry than any other, with as many as 90 percent of women and 70 percent of men having experienced sexual harassment in the industry. On top of that, the #MeToo movement has brought sexual harassment to the forefront of many conversations about workers’ rights. As a result, more and more states are passing laws requiring businesses to have sexual harassment policies.

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7 Shifts

FEBRUARY 5, 2021

If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. It’s a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast.

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EATER

FEBRUARY 4, 2021

Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. For decades now, the dining public has understood restaurant kitchens to be tough places to work.

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The Restaurant Times

FEBRUARY 1, 2021

India’s love for their favorite food be it Mughlai, South Indian , Kashmiri , Rajasthani, or Gujarati thali has continued despite the pandemic. Food has always been something that our social fabric has been woven around. Over the years dining in India has seen a gradual shift from occasional dining to convenience-based dining. The fact that restaurants are now operating at 70% of their pre-pandemic revenue, indicates how much we love to eat from our favorite restaurants.

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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

FEBRUARY 1, 2021

2020 brought plenty of obstacles, and many business lessons along with them. As businesses begin to plan their strategy for 2021, they’ll need to leverage as many marketing and PR trends that they can to better raise paid and organic brand awareness. Overall communication strategies had to pivot and adapt throughout the chaotic year of 2020. Although it was difficult for many companies to keep up, they can now use their knowledge from the past year to excel in the months coming.

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EATER

FEBRUARY 3, 2021

David Paul Morris/Bloomberg via Getty Images. While the pandemic is easing in many places, and millions stand to be vaccinated in the coming months, continued community spread and new, more contagious variants of COVID-19 make this moment riskier for workers and diners alike As the anniversary of the initial pandemic-induced nation-wide lockdowns looms, cities and states throughout the country — including ones that have maintained some level of restriction for months — are reversing course on a

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The Restaurant Times

FEBRUARY 1, 2021

India’s love for their favorite food be it Mughlai, South Indian , Kashmiri , Rajasthani, or Gujarati thali has continued despite the pandemic. Food has always been something that our social fabric has been woven around. Over the years dining in India has seen a gradual shift from occasional dining to convenience-based dining. The fact that restaurants are now operating at 70% of their pre-pandemic revenue, indicates how much we love to eat from our favorite restaurants.

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Article Blog Marketing 52

Modern Restaurant Management

FEBRUARY 3, 2021

The U.S. restaurant industry has a loaded plate as 2021 picks up steam – especially from an insurance and financial protection point of view. Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021.

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7 Shifts

FEBRUARY 3, 2021

We here at 7shifts hope that 2021 has been the fresh start for your business that we all needed! In an effort to make your year even better, we’re launching an exciting new referral program for 7shifts—where you get $100 for every friend successfully referred! If you know any restaurant that would love 7shifts—refer them! Once they become a paying 7shifts client, we’ll send you a $100 Amazon gift card!

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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

FEBRUARY 5, 2021

Beef and aubergine fatteh by Nigella | Tanay Warerkar. Beef and aubergine fatteh, flour tortillas, and the world’s best cabbage, period It’s week trazillion-and-four of pandemic cooking, and you’ve hit a rut. Nay, a trench. Winter’s produce is less than inspiring, you’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them.

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The Restaurant Times

JANUARY 31, 2021

Restaurant automation technology is rapidly changing the way restaurants operate and function. For example, Self-Ordering Kiosks are changing the way orders are placed at quick-service restaurants with high footfall. Self-ordering kiosks work very well at fast-food restaurants, quick-service restaurants, and casual dine restaurants where the footfall is high.

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Modern Restaurant Management

FEBRUARY 4, 2021

In a study conducted by InGage Consulting and Franchise Business Review, franchisees that are engaged in their business are 3.7 times more profitable than those that aren’t. And during a pandemic that has lasted for nearly a year and devastated thousands of restaurants, engagement is crucial. However, driving engagement is historically challenging for most multi-location restaurant brands and COVID-19 has only exacerbated that challenge.

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Xotels

FEBRUARY 3, 2021

What are QR codes? QR codes (short for Q uick R esponse Code) contain data used to point towards your hotel website or any other form of information you want to provide to your hotel guests. QR Codes have taken the hospitality industry by storm, and can be seen used anywhere from restaurants menus to playing a role in sharing information about health and safety measures.

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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

FEBRUARY 1, 2021

Rintaro’s Chirashizushi bento | Sylvan Mishima Brackett. Brands like DoorDash and Uber Eats promise volume and convenience. But some restaurateurs are sticking with in-house delivery or small local companies instead. One of the first things Sylvan Mishima Brackett did after the mayor of San Francisco issued a lockdown order in March was walk a few blocks to a local Best Buy to buy a phone.

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Modern Restaurant Management

FEBRUARY 5, 2021

Late in 2020, Eureka! Restaurant Group, which owns and operates 24 restaurants throughout California, Idaho, Nevada, Texas, and Washington, said it would be the first in the nation to introduce a completely contactless dining experience, while maintaining a guest-forward approach to hospitality. Eureka! collaborated with OneDine to curate a contactless yet personalized restaurant visit—creating a customized, platform that provides guests full control over ordering, speed of service, and pa

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Modern Restaurant Management

FEBRUARY 5, 2021

Looking to 2021 and beyond, there are a few predictions in the restaurant industry that almost everyone can agree on: people still want to eat healthier food and know where their food comes from. Let's look closer at how restaurant menus are expected to change in the coming years due to shifting consumer demands and a fastly evolving dining landscape. 1.

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Modern Restaurant Management

FEBRUARY 4, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the potential of AI in restaurant enviornments with Jerry Abiog, Co-Founder and CMO of Standard Insights, an AI as a service growth marketing platform that recently launched iOrder digital menus. He explained how AI can help drive sales, improve the customer experience, and prevent customer indecision by telling them what to do next.

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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

Modern Restaurant Management

FEBRUARY 3, 2021

There is no question that firing or laying someone off is an onerous leadership task. Still, there are going to be times when it is absolutely necessary to terminate employment. The question is not if, but how and when, restaurant, bar and other hospitality employers will bring that relationship to a close. When you’re an owner or manager, firing right is just as important a job as hiring right.

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Modern Restaurant Management

FEBRUARY 2, 2021

The need for contactless delivery has spurred the use of digital check points – Consumers are more comfortable placing their orders through mobile apps, voice ordering, digital menu and kiosks; giving tech-savvy restaurants an edge in the race for information data. Measuring Factors for Growth in QSRs. A 10-year study of quick service restaurants (QSRs) conducted by Aaron Allen & Associates, Global Restaurant Consultants, reported: Chains that have seen the highest growth have a couple

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EATER

FEBRUARY 2, 2021

“Dave Thomas Circle” will be transformed into a public space under a new plan to reform the traffic black hole the city loves to hate [link].

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EATER

FEBRUARY 5, 2021

Photo-illustration: Eater; photos from Plume Creative/Getty. After recovering from the novel coronavirus, some things don’t taste like they used to — or like anything at all Since the early onset of the coronavirus pandemic, the loss or distortion of smell and taste have emerged as one of the telltale symptoms of COVID-19, with an estimated 86 percent of mild cases displaying signs of olfactory dysfunction.

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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

FEBRUARY 2, 2021

The historic duck label sauce in the colorful can has deep roots in Los Angeles, and still supplies some of America’s biggest restaurants [link].

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EATER

FEBRUARY 2, 2021

Quesabirria tacos from El Garage in the Bay Area | Patricia Chang. This week on Eater’s Digest , Bill Esparza explains why Tijuana’s birria and quesabirria tacos have been such a hit in the U.S. Birria, a Mexican stew with pre-Hispanic roots, is suddenly the hit dish of street food scenes in cities across America. But how did it evolve from its origins to Tijuana taco stands in the ‘50s, LA food trucks in 2015, and to now San Francisco , Austin , New York , and beyond?

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EATER

FEBRUARY 1, 2021

Shutterstock. Resolutions fizzle and project cooking can be a drag — but there’s nothing wrong with a good old fashioned challenge to get you out of a kitchen rut There’s a certain personality type out there that gravitates toward goal-setting and self improvement, and I admit that I have it. They (by which I mean, me) make New Year’s resolutions. They track how many books they finish in a year on Goodreads.

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EATER

FEBRUARY 3, 2021

Shutterstock. That’s the idea behind @Pizza, a FuckJerry curation which is launching on UberEats Even before the pandemic, delivery was on the rise thanks to third-party delivery services that made it easier than ever for restaurants to offer the service and entice more customers. Ultimately those services proved detrimental to restaurants, even those that never signed on for their services in the first place.

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Accounting 112

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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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