Modern Restaurant Management
DECEMBER 3, 2021
The last time I was in Madrid, a friend and I perused English menus at a popular tapas joint. I requested the Spanish menu, too. As a food translator, I know that seeing the original is often the best way to decipher what’s on offer. As I salivated over old favorites, my non-Spanish-speaking friend asked, “What’s this world-famous potato dish with eggs?
7 Shifts
DECEMBER 2, 2021
In many restaurants, on-call scheduling is inescapable. It's a saving grace when things get unexpectedly busy or when a team member calls in sick at the last minute. However, when mismanaged, on-call scheduling can frustrate staff, throw off their work-life balance, and impact financial security. On-call scheduling needs to be handled in a way that respects employees' time but never leaves the restaurant short-staffed.
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EATER
DECEMBER 2, 2021
Two years in the lives of four restaurants trying to hang on after New York City became an early focal point of the coronavirus pandemic: a beloved 24-hour diner, an iconic banquet hall, a young neighborhood restaurant group, and a power-lunch titan [link].
The Restaurant Times
NOVEMBER 28, 2021
Since the last few years, online ordering has evolved on so many levels. With technology getting more advanced each passing second and customers becoming increasingly tech-savvy, online ordering has become more prevalent around the world. From traditional ordering via phone calls to digital menus, it is now the age of self ordering. Self ordering is anticipated to be the future of the restaurant industry on the back of the myriad benefits they offer to customers. .
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
DECEMBER 1, 2021
It’s an unsavory fact: food is getting more expensive. In October, the USDA reported year-to-date averages, noting that food-at-home (grocery store) prices have increased 2.5 percent and food-away-from-home (restaurant) prices have increased 3.6 percent. If current projections from the U.S. Department of Agriculture prove accurate, this is a trend that is likely to continue—according to the forecast for 2022, food-at-home prices are expected to increase between 1.5 and 2.5 percent, a
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
DECEMBER 1, 2021
Eater Wine Club somms recommend gifts that go beyond the bottle There are so few people you can confidently gift wine to. Outside a best friend or significant other you’re often sipping alongside, it’s a bit of a gamble to give a bottle to a boss, the front desk team at your doctor’s office, or landlord when you’re not certain if they prefer whites to red, skin contact to something pink, or even classic to natural.
The Restaurant Times
NOVEMBER 29, 2021
Matteo Frigeri is the founder, with his partner David Liveing, of Seeds Consulting , a London-based company specializing in the UK and cross-border business development for the restaurant industry. Matteo, David, and their team have the privilege of working with some of the most talked-about international restaurant concepts such as The Avocado Show, The Vegan Junk Food Bar, The Butcher, Pitaya, Bubblewrap, Pieminister, and Crepeaffaire.
Modern Restaurant Management
NOVEMBER 30, 2021
With the holiday season here, it’s time to start thinking about your marketing strategy. Christmas and New Year’s Eve provide an excellent opportunity to increase your marketing strategy, especially for restaurants and bars. During the holiday season, people look for places to spend time with their friends and family. How can you convince them to choose your restaurant?
Travel Pulse Technology
DECEMBER 1, 2021
The new service helps advisors, hoteliers and others to grow their business with personalized data.
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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
DECEMBER 2, 2021
An ornate molinillo. Hundreds of years before Swiss Miss, Indigenous Mesoamericans drank bitter, spiced chocolate — and invented the reigning champ of hot cocoa mixers With its high altitude and cool temps, afternoons in Bogotá are marked by warm beverages and snacky carbs. But whereas cultures with similar traditions like the tea-drinking English might go for scones and cucumber sandwiches, in the Colombian capital, where I was born and raised, the traditional onces santafereñas (afternoon snac
Travel Pulse Hosting
DECEMBER 1, 2021
One military veteran also won a spot for the 2022 River Cruise Summit.
Modern Restaurant Management
DECEMBER 1, 2021
When it comes to equipment that helps your restaurant run more efficiently, you’ve probably encountered phrases like “add this to your technology stack” or “these solutions will help simplify your restaurant.” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.
PhocusWire
DECEMBER 3, 2021
Founded in 2017, Convious says it currently works with more than 125 theme parks, museums, zoos and other attractions in 16 countries.
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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.
EATER
NOVEMBER 30, 2021
Victor Moussa /Shutterstock. Baileys and other Irish creams give off winter seasonal vibes, but enjoyment of the drink shouldn’t be limited to just a few months In the world of coffee, flavor can be controversial. Many aficionados insist that the beverage should be enjoyed straight-up so that the drinker can fully take advantage of the impressive bouquet of flavors that well-roasted beans can infuse into hot water.
The Restaurant Times
DECEMBER 3, 2021
Since the coronavirus, pubs have been less popular than ever. With new social distancing guidelines, they are starting to reopen and people are enjoying going back and having a fun night. Because of the increased competition, getting into the bar sector and staying in business has become a very challenging undertaking. Many taverns and restaurants have come and gone, fading into obscurity as time passes.
Modern Restaurant Management
NOVEMBER 29, 2021
Customer service starts the moment someone walks into your establishment. If your greeter fails to acknowledge the guest with a smile, that’s the start of a downward spiral that’s hard to reverse. Very often the greeter or host is doing many things (delivering drink orders, bussing tables), but the one thing they’re not doing is their main job which also happens to be the most important job in the restaurant!
PhocusWire
DECEMBER 3, 2021
The top five strategies being followed by agencies, as they look to recover, include personalized bundles for travelers, targeting higher yield customers and investing in new technology.
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 3, 2021
Santina, in New York City. | Nick Solares/Eater. MAJOR. — that’s how they want it spelled — is a “residential-hospitality tower” from the Carbone team As ever, Major Food Group is expanding. Earlier this week, a press release went out announcing that the team behind hit restaurants like Carbone and the Grill will be partnering with JDS Development Group “to conceive, build, and operate MAJOR. : a new residential-hospitality tower” that will rise 1,049 feet to become the tallest building in Miami
The Restaurant Times
DECEMBER 1, 2021
Los bares y restaurantes que sirven licores tienen muchas posibilidades de obtener ganancias, ya que el alcohol es un artículo de alto margen de ganancia. La demanda de bebidas a base de licor aumenta constantemente, lo que hace que los bares y pubs sean un formato de restaurante lucrativo. Sin embargo, la dura competencia en este espacio y la tediosa tarea de mantener el inventario de licores, lo que genera grandes ganancias en restaurantes y bares, puede ser un desafío.
Modern Restaurant Management
DECEMBER 1, 2021
Performing a restaurant renovation is a big step, but it help create a more positive and attractive environment. It’s important to recognize, though, that you shouldn’t attempt a renovation without sufficient planning. As with so many other areas of your business, your updates can significantly benefit from applying a little strategy to the process.
PhocusWire
DECEMBER 3, 2021
Zoghlin joined us in the PhocusWire Studio to discuss the latest developments in the progress toward a retail-based future for airline distribution and reflect on some of those other jobs in the last 20+ years.
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 1, 2021
Montinique Monroe/Getty Images. [link].
The Restaurant Times
DECEMBER 1, 2021
The restaurant interior colors have a significant impact on your customers’ perceptions, how long they stay, and how they feel. When choosing a restaurant’s color and ambience, it’s important to think beyond aesthetics. Customers can perceive your restaurant as a location to grab a fast bite, a place to have a leisurely coffee and dessert, or a place to chow down on a full three-course meal etc, based on the color scheme you choose.
Modern Restaurant Management
DECEMBER 1, 2021
We’re in an unusual time when troubled supply chains are suddenly top of mind for the average American: supply chain woes have become fodder for late-night television hosts, and countless headlines warn us that we should’ve started our holiday shopping yesterday. Discussion of supply chain complexities seems to have become as common as chatting about the weather.
PhocusWire
DECEMBER 3, 2021
Selina, which was launched in 2015, is combining with existing SPAC New York-based BOA Acquisition Corp. with gross proceeds of $285 million anticipated from the deal.
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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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