Modern Restaurant Management
APRIL 9, 2021
In businesses with high turnover – think, food or retail – managers spend a good portion of their time on hiring. The more efficiently and effectively they can hire, the less money and time they’ll spend, and the lower their turnover will be. Here are the five key metrics I encourage employers to track to make sure their hiring processes are as efficient and effective as possible.
7 Shifts
APRIL 7, 2021
As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. Not only have they had to change their interiors, but more importantly, how every employee plays a larger role in certain demands. After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly.
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EATER
APRIL 8, 2021
Getty Images. Because drinking what you like shouldn’t be hard On any given night in the pre-pandemic days, there was a four-top at a restaurant with a small-share-plates-so-order-several-items-and-I’ll-course-it-out-for-you type of menu, and, inevitably, someone in the group would want the sommelier to recommend a wine to pair. Many times that sommelier was (or is) me, and often in that moment, I’ve hesitated.
The Restaurant Times
APRIL 7, 2021
Today’s consumers are changing, and they want their products delivered to them faster and more efficiently. Even prior to last year’s COVID-19 flux of delivery orders, individuals were increasingly replacing carryout orders with deliveries, 21% are making this switch to home drop-offs according to a survey done by Restaurant Business. However, as more people started using delivery services, there was also an uptick in restaurants turning to third-party vendors, even though it hurt their profits.
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
APRIL 5, 2021
After an especially difficult year, small businesses like restaurants are scrambling to recover. With a changing landscape, it is more vital than ever to help your potential customers see great value in your business. As business owners learn to adapt, here are four of the most critical marketing mistakes to avoid. Forgetting About Mobile Users. Many business owners spend a lot of time perfecting their desktop site, but consumers are now using their phones for everything, from finding brands on
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
APRIL 8, 2021
For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. The downtown Dallas restaurant was consistently listed as one of the best in the city, but suddenly, fears about an emerging pandemic were keeping folks home.
The Restaurant Times
APRIL 8, 2021
The kitchen is arguably one of the most important parts of a restaurant. This is the main area where each menu item is prepared before being taken out to customers. Anyone that has spent enough time in a restaurant kitchen knows how busy these places can be. However, busy doesn’t necessarily mean efficient. Let’s look at various ways to run your restaurant kitchen more efficiently.
Modern Restaurant Management
APRIL 7, 2021
By 2030, the International Energy Agency projects there will be 130 million EVs on American roads. What does this have to do with restaurants? All those cars will require millions of plugs and there are approximately just 100,000 in current use meaning an opportunity for restaurant owners interested in hosting charging stations. Modern Restaurant Management (MRM) magazine interviewed Arcady Sosinov, Co-Founder and CEO of FreeWire, an electric vehicle charging and power startup that offers an ult
OpenTable
APRIL 8, 2021
Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice bars are a dime a… The post The hidden costs of the juice and smoothie business — and how to manage them appeared first on Open for Business.
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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
APRIL 8, 2021
Bread tubes available on Amazon. I picked up some bread molds at a flea market and my life — and sandwiches — haven’t been the same since A few months ago, I was walking around an open-air flea market in Lambertville, New Jersey, looking for the perfect tchotchke, when I spotted two crimped silver rocketship-looking things standing upright on a table.
Modern Restaurant Management
APRIL 6, 2021
COVID-19 global pandemic changed nearly everything. As vaccines become widely available, businesses are itching to re-open fully in an effort to return to pre-COVID numbers. For the quick-serve (QSR) and Fast Casual industry, a re-examining of all operational processes is taking place at a rapid, yet reactive rate. Atop the list of concerns is the brick-and-mortar buildouts, and many operators and franchise concepts are realizing the un-needed burden and limited ROI with lots of square footage.
Modern Restaurant Management
APRIL 7, 2021
A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers. The new national guidelines, called Safety First: Protecting Workers and Diners as Restaurants Reopen , were developed by the Food and Society Program at the Aspen Institute with support from Lizzie and Jonathan Tisch, the Laurie M.
Modern Restaurant Management
APRIL 8, 2021
The journey from franchisee to franchisor is the focus of this episode of The Main Course as host Barbara Castiglia speaks with brothers Neal and Nimesh Dahya, who purchased Fosters Freeze in 2015. The iconic soft-serve brand dates back to the 1940s and the brothers listened to franchisees to understand their concerns while updating the brand. Now, they focus on growing it. “We knew from what we learned; we could acquire the brand and take it to the next level.
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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
APRIL 7, 2021
Creating an effective Return to Work (RTW) program offers benefits to both the employer and the injured worker in the food service industry. Find out how employers can implement RTW at their restaurants to ensure a successful recovery for the employee. The Benefits of a Return to Work Program. A Return to Work Program can be a win-win situation for employees and employers alike.
Modern Restaurant Management
APRIL 8, 2021
There is a disparity today between food knowledge and food preparation skills. The pre-pandemic state of affairs, which is reasonable to expect will return as vaccines become more available and cases decrease, provided us the opportunity to experience a wide variety of types and preparations of food without actually doing the cooking. For example, Americans dine out frequently, both at fine dining restaurants and more casual establishments, with delivery apps filling in for in-person seating at
Modern Restaurant Management
APRIL 8, 2021
After a viral tweet about shrimp tails unearthed inside a box of Cinnamon Toast Crunch took the Internet by storm, Shuckin' Shack CEO Jonathan Weathington knew that the brand had to capitalize on this media sensation and launched a version of its own: Cinnamon Toast Crunch Shrimp. “There are few things as terrifyingly unwelcome as finding unexpected items in our food,” said Weathington. “It can be a make-or-break moment for restaurants, especially.
Modern Restaurant Management
APRIL 8, 2021
On this episode of The Main Course , host Barbara Castiglia learns how the gift card experience is being modernized and personalized using augmented reality (AR). Guests Jack Serfass, CEO, Uptown Network, and Patrick Johnson, CEO, Rock Paper Reality explained its applicability to restaurants. “Essentially, it’s a fusion of the digital and physical world,” said Johnson. “It’s an overlay of virtual information on the physical environment.
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
APRIL 9, 2021
Photo-collage by Eater. Photos via Dolly Parton and Jeni’s Ice Cream. The artisan ice cream brand wasn’t able to keep up with fans’ demand for the singer/songwriter’s limited Strawberry Pretzel Pie flavor A new ice cream flavor made by Dolly Parton and artisan ice cream company Jeni’s is in such high demand, customers trying to get their hands on the limited-run pints crashed the Jeni’s website on the release date yesterday.
EATER
APRIL 8, 2021
Photo by Ben Hasty/MediaNews Group/Reading Eagle via Getty Images. Things are especially harrowing in states without mask mandates or capacity limits on indoor dining Over the past couple weeks, COVID-19 vaccine eligibility has opened up across the country, with more than half the states expanding to include all adults ages 16 and up. This has led to a flood of eligible people vying for vaccination appointments and, in some cases, demand outpacing supply.
EATER
APRIL 6, 2021
Photo of the author by Melissa Heale. From poisonous plum pits to pungent durian, Kate Lebo explores the complex beauty of fruit in ‘The Book of Difficult Fruit’ In The Book of Difficult Fruit , author Kate Lebo regularly references the Doctrine of Signatures, ancient theory found in multiple cultures that one can glean the medicinal properties of plants by the part of the body they resemble.
EATER
APRIL 6, 2021
The mangal is essential for cooking skewers across Eurasia, but the simple, portable, dependable grill deserves more love Before the days of frantic airport security, my grandfather flew from Russia across the Atlantic with a bulky makeshift plywood container. It was bound with bundles of rope, its sides encased in duct tape. I remember, as a kid, wondering with wide-eyed bewilderment at the mysterious package.
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
APRIL 6, 2021
A grapefruit spoon with work to do. | Getty Images/EyeEm. It may be considered antiquated and unnecessary, but humble, hyper-specific silverware still has a place in the modern kitchen We had two grapefruit spoons when I was growing up. Stragglers, clearly, from somewhere. They sort of scared me: With their sharp teeth, they were the sharks of the silverware drawer.
EATER
APRIL 5, 2021
The 71Above team is opening a mezze restaurant across the 69th floor of the US Bank Tower building [link].
EATER
APRIL 5, 2021
The wine scene in Philadelphia is bursting with lesser-known and intriguing grape varieties, styles, and regions of origin — and the choices are only getting better [link].
EATER
APRIL 6, 2021
Photo by DANIEL SLIM/AFP via Getty Images. Miami journalist Olee Fowler and restaurateur Simon Kim talk Miami’s winter “season on steroids” on the Eater’s Digest podcast Winter is always high season in Miami. But this year, the combination of loose restrictions in Florida, tight restrictions elsewhere, great weather, a rise in domestic travel, and pent up demand has led to a major boom in the hospitality industry, or what Eater Miami editor Olee Fowler is calling “our season on steroids.”.
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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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