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Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.
Binging With Babish. “Stump Sohla” will air Saturdays on the Binging with Babish YouTube channel Chef and YouTube star Sohla El-Waylly has announced a new show , Stump Sohla , on the Binging with Babish YouTube network. In the episodes, El-Waylly will be challenged to make meals in a particular styles, but will have extra challenges — decided by spinning a wheel — as roadblocks.
Along with exceptional food and unique concept, the key to a successful restaurant is its staff. Happy employees promote a healthy environment and are often responsible for satisfied customers. With rising attrition caused by an abundance of opportunities, keeping up the employee morale, reducing turnover rate, and fostering teamwork have become more critical than ever before.
Stay on top of the latest trends to help your restaurant grow. You’ve got great food, wonderful ambiance, highly trained servers, and an excellent chef. But where are the diners? This is a common problem for both new and established restaurants, and it all comes down to marketing. In this article, let’s look at 2020 restaurant marketing trends for your best year yet, and so you don’t have to ask, “Where are my diners?”.
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.
Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th
One of the speakers we had in the power talk discussion was Mr. Samrat Reddy, Founder & CEO of Drunken Monkey , a Hyderabad based smoothie chain operating in 16 cities with over 65 outlets. Mr. Reddy shared some expert strategies for reworking operational plans to stay afloat amid the pandemic and emphasized the importance of having long-term planning to drive growth. .
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One of the speakers we had in the power talk discussion was Mr. Samrat Reddy, Founder & CEO of Drunken Monkey , a Hyderabad based smoothie chain operating in 16 cities with over 65 outlets. Mr. Reddy shared some expert strategies for reworking operational plans to stay afloat amid the pandemic and emphasized the importance of having long-term planning to drive growth. .
How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk.
New York-based Magnolia Bakery’s excellent pudding is easier to make than you think Extremely ripe bananas (along with sourdough ) were among the must-have ingredients at the beginning of shelter-in-place orders, when it seemed like everyone was baking for comfort. But while bread flour and sourdough starter became much harder to find in the spring, we always have bananas — America’s most popular fruit — for our banana bread baking and, if you’re getting creative, building layers of banana puddi
Mixer is POSist’s community-building initiative to connect with restaurateurs, thought-leaders, industry peers, and inspirational influencers, and support and celebrate the evolution of the restaurant industry. POSist Mixer first started in 2018 with offline events across Delhi, Mumbai, and Bengaluru. Traditionally, Mixer has been a one day, in-person conference that gathers professionals from the restaurant industry and includes inspiring keynote speakers, breakout sessions, and other eng
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.
Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Restaurants Reliant on Outdoor Dining Get Creative in Preparation for Winter Chill Ahead – Restaurant Hospitality. Many cities opened their streets and sidewalks to outdoor dining this spring, offering a boon for restaurants with shuttered dining rooms.
In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton. The new funding comes on the heels of SpotOn’s Series B funding announcement in March.
In a year when the pandemic has brought greater urgency to the challenges faced by farmers, some are taking to social media to speak out on issues beyond the farm [link].
In the final session of the event, Mr. Ashwin Mocherla, a young and dynamic entrepreneur, who is the founder of Thick Shake Factory, and also the Asia Recipient of Forbes ‘30 under 30 ’ revealed the lesser-known facts and secrets that lead to the growth of the cloud kitchen business in India. Along with his brother, Mr. Mocherla started the company in December 2013 in Hyderabad with a single store, bootstrapped with a personal loan.
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.
New York-based event designer David Stark soaked up the last moments of the season with an all-out summer-inspired theme for this private backyard birthday celebration.
It's tech talk on this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia, speaks with Brad Duea , Chief Executive Officer of Restaurant Revolution Technologies , about the role technology will play in restaurant industry recovery. “When I say that the future has been accelerated by the pandemic, it is digital.
The second session at POSist Mixer 2020 was a panel discussion moderated by Mr. Ashist Tulsian, founder of POSist Technologies. The group of panelists included 3 esteemed guests that shared their thoughts on the current COVID-19 situation and how restaurants can be better prepared to make a comeback. . The first panelist was Ms. Ramya Ravi, Director of Nandhana Group.
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.
Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. As the general manager of Yelp for Restaurants , my job is to help restaurants succeed. In the first half of the year, that job suddenly got a whole lot harder. In a typical month, we used to help restaurants seat over four million diners.
At the end of 2019, the restaurant industry was booming. Then came the pandemic: Industry sales plummeted, major restaurant chains faced bankruptcy and restaurateurs did everything in their power to stay afloat by shifting to curbside pickup, adopting delivery models or expanding outdoor eating. The hardest hit have been casual dining sit-down restaurants and national chains that complied with local COVID-19 mandates to limit or ban indoor dining.
Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy. But Gorlie’s plans don’t stop with the food truck. His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year.
As part of the premier of Run the Pass , Modern Restaurant Management Executive Editor and host of The Main Course podcast Barbara Castiglia discussed restaurant trends and the pandemic's effect on the industry with with Tyler Kern. Take a look here.
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Photo: Coca-Cola. Plus, another look at the upcoming season of “The Great British Bake Off,” and more news to start your day Topo Chico Hard Seltzer is hitting U.S. shelves in the first half of 2021. Coca-Cola is gearing up to launch its first hard seltzer in the U.S., CNBC reports. Available in 2021, this will be in the form of a Topo Chico Hard Seltzer, thus boozing up the cult favorite sparkling mineral water in an attempt to chase consumer tastes for low-cal, low-carb, low-ABV drinks like Wh
Diners at a sports bar in downtown Bloomington on the first Saturday night after the stay-at-home orders were lifted in Indiana’s Monroe County. | Photo by Jeremy Hogan/SOPA Images/LightRocket via Getty Images. Gov. Eric Holcomb announced that the state is moving into Stage 5 of reopening this Saturday Starting on September 26, Indiana will move into its final Stage 5 of reopening — a phase that includes allowing restaurants and bars to serve at full capacity — Gov.
Photo by Eric Préau/Sygma via Getty Images. The legendary French chef was an early founder of the nouvelle cuisine movement in France Pierre Troisgros, the chef credited with facilitating France’s influential nouvelle cuisine movement, has died. He was 92 years old. “An emblematic figure of the great French cuisine, Pierre Troigros was one of those chefs whose name has become an international reference in gastronomy,” Gwendal Poullennec, international director of the Michelin guides, said in a s
General Mills. Plus, Uncle Ben’s is now Ben’s Original, and more news to start your day The “retro recipes” aim to lure 80s kids back to cereal with nostalgia, and artificial colors. Cereal was one of the first things millennials murdered on their endless killing spree into adulthood. Either they were too enamored with avocado toast, too put off by the sugar, or too busy to eat breakfast at all.
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.
Vikramvisu /Shutterstock. It’s the best way to share a taste of something new This post originally appeared in the September 21, 2020 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. The first box was a surprise: An unexpected package arrived in the mail from my friend Courtney, untethered from any birthdays or holidays or attempts to revive the USPS.
Photo: Jonathan Weiss /Shutterstock. Plus, Blue Bell is paying out millions for contaminated ice cream it sold in 2015, and other news to start the day Cracker Barrel is getting boozy for good. For the first time in its 51-year history, Cracker Barrel is finally adding alcohol to its menu, CNN reports. The restaurant chain began testing the addition of beer, wine, and mimosas at select locations earlier this year, and recently announced that those menu changes would be permanent and would expand
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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