Modern Restaurant Management
MAY 26, 2020
As states begin lifting stay-at-home orders, some regions have resumed in-person restaurant dining operations. The National Restaurant Association recently issued guidance on food safety and social distancing precautions as restaurants begin their reopening planning efforts – preparing for significant shifts in the traditional dining experience.
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7 Shifts
MAY 25, 2020
Let’s face it—chefs are clean freaks. Who can blame them? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant.
The Restaurant Times
MAY 27, 2020
In a delivery-only restaurant business, the food you serve remains one of the main parameters to differentiate your brand from the rest. However, the packaging of food is important as it captures the attention of customers and creates a desirable brand perception. However, the primary purpose of packaging is to protect the food from contamination, maintain the right food temperatures, and prevent it from spilling.
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
MAY 27, 2020
While restaurant environments are known for their adherence to cleanliness, the pandemic has elevated the awareness of hand-to-surface contact and placed an emphasis on proper hand washing. “As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of strategy and corporate development, Bradley Corp., a global manufacturer of restroom equipment. “Today’s commercial washroom will
EATER
MAY 28, 2020
A Boston cream pie baked by the author | Adam Moussa. If you want to emerge from lockdown a better baker, start with Stella Parks’s excellent book Every time I cook from Stella Parks’s 2017 book BraveTart: Iconic American Desserts , I find one predictable pattern emerges. I reach the downtime of a given recipe — whether it’s a devil’s food chocolate cake baking away in the oven or a chocolate pudding setting in the fridge — and I lean against my kitchen counter, flipping through the 397 pages th
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Restaurant Engine
MAY 26, 2020
There is a silver lining to the current crisis for restaurant owners. After an uninterrupted decade of rising costs and competition, COVID-19 has granted restaurant owners renewed power at the negotiation table. Owners are seizing this once-in-a-lifetime opportunity to lower nearly every expense, often well below pre-coronavirus rates. The first item that most restaurant owners are renegotiating is rent.
Modern Restaurant Management
MAY 27, 2020
ViewHouse, an eatery, bar and rooftop in Colorado opened for in-store dining at all four of their locations on May 27 with a new ‘Open with Care’ campaign: a new care plan to make it safer for guests and employees in response to COVID-19. The campaign, detailed in the video above, includes conducting staff symptom screenings prior to their shift, requiring that staff wear face masks & gloves, implementing six-foot spacing measures for social distancing, offering hand sanitizing s
EATER
MAY 29, 2020
Across the city, community fridges are tackling hyperlocal food insecurity [link].
The Restaurant Times
MAY 23, 2020
With communities working to limit the spread of COVID-19 and adapting to changing lifestyles, restaurants are also evolving their business models and following new guidelines in a quest to retain their relationships with consumers. Restaurant food delivery or online food ordering, which was earlier thought of as a convenience, has now become an absolute necessity.
Speaker: Jennifer Hill
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.
Eat Restaurant Management
MAY 28, 2020
Whether you're putting together a menu for your newly opened restaurant, trying to budget for weekly expenditures, or thinking about implementing menu engineering practices, calculating food cost is one of the most essential pieces of information you can possess as a restaurant owner/operator. It forms the basis of proper restaurant accounting.
Modern Restaurant Management
MAY 28, 2020
The coronavirus pandemic has greatly disrupted businesses across every sector, but the economic situation has proven to be especially difficult for the restaurant industry. Recent surveys show that Americans are less likely now to visit restaurant locations, order takeout or get food delivered to them. And yet, despite this environment, some quick serve restaurant (QSR) brands are still seeing success.
EATER
MAY 28, 2020
Bars and nightclubs across the state can reopen on June 1, but must comply with 39 mandatory safety requirements [link].
BizBash
MAY 28, 2020
From branded PPE to bumper tables, here are some creative decor products and ideas for future in-person events.
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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.
The Restaurant Times
MAY 29, 2020
Singapore’s F&B industry has evolved significantly in the last two decades. Today, customers can easily order food online and have it delivered to their homes within the shortest time possible. The growth rate for online food ordering and home delivery has been over 20% over the last five years alone. Online food delivery rates are expected to grow to more than $220 billion by 2025, contributing about 40% of the total restaurant sales.
Modern Restaurant Management
MAY 28, 2020
Manifesto Market A/B tested two responses to the coronavirus crisis and generates record income after the reopening. We are two weeks into the first phase of post-covid reopening in Prague, which began with outdoor restaurants on May 11, followed by indoor spaces this week. From the moment Manifesto was able to offer on-premise experiences again, the sales beat same day YOY sales figures seen in 2019.
EATER
MAY 29, 2020
Photo by KEREM YUCEL/AFP via Getty Images. In response to the fire damage caused to their restaurant during the ongoing George Floyd protests, the owners of the beloved Bangladeshi restaurant Gandhi Mahal are still siding with the protesters Protests have broken out in Minneapolis and across the country in response to the death of George Floyd , who was suffocated by Minneapolis police officer Derek Chauvin as he pushed his knee into the unarmed and begging man’s neck during an arrest.
OpenTable
MAY 28, 2020
The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.
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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.
MBB Hospitality
MAY 27, 2020
You may be curious about what the pandemic means for restaurant food costs. You may also have noticed that your restaurant or grocery bill is a little higher than usual. With the coronavirus pandemic spreading, it seems like the price of everything steadily rising. Keeping calm in tough times is an important part of running a business. If meat prices are taking a toll on your wallet, there are steps you can take to reduce the impact of expensive food.
Modern Restaurant Management
MAY 27, 2020
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative.
EATER
MAY 26, 2020
SF’s Dungeness crab season is now in jeopardy [link].
The Restaurant Times
MAY 27, 2020
In a delivery-only restaurant business, the food you serve remains one of the main parameters to differentiate your brand. However, the packaging of food is important as it captures the attention of customers and creates a desirable brand perception. However, the primary purpose of packaging is to protect the food from contamination, maintain the right food temperatures, and prevent it from spilling.
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.
MBB Hospitality
MAY 27, 2020
You may be curious about what the pandemic means for restaurant food costs. You may also have noticed that your restaurant or grocery bill is a little higher than usual. With the coronavirus pandemic spreading, it seems like the price of everything steadily rising. Keeping calm in tough times is an important part of running a business. If meat prices are taking a toll on your wallet, there are steps you can take to reduce the impact of expensive food.
Modern Restaurant Management
MAY 28, 2020
The world as we know it certainly made a sudden change as we shut down to self-quarantine in April. With foodservice being an industry that took one of the biggest economic hits, we certainly saw the companies that truly stood out to help their teams and communities all the while working to stay in business. Here are a few of the lessons from these standout foodservice brands that we can take note of their strategy, marketing, and pivots during a global crisis.
The Restaurant Times
MAY 25, 2020
Across the world, the trend of online food delivery is picking up like never before. With a shift towards the online delivery model, the market share of cloud kitchens, also known as dark kitchens, ghost kitchens, virtual restaurant, and delivery-only restaurant, has been steadily growing. Singapore is no exception. The restaurant industry in the island country has observed a substantial rise in the total number of cloud kitchens that have come into operation recently.
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.
BizBash
MAY 28, 2020
As Memorial Day Weekend marked the unofficial start of sweet, sweet summertime, we're taking a look back at last year's envy-worthy events.
Modern Restaurant Management
MAY 27, 2020
Whether it’s mobile or static, there are some simple ways to maximize your ad’s potential. In this day and age, consumers are bombarded with advertisements from all angles. Whether it’s scrolling through our Facebook feed or driving down the highway, we are all on information overload. For brands looking to get a message to a target audience, it’s important to understand how to create an ad that stands out from the rest.
EATER
MAY 29, 2020
Portugal reopened restaurants on May 18, but dining rooms remain far from packed | NurPhoto via Getty Images. Portugal is reopening, but its food scene is more reliant than most on tourists. So what happens now? Nowhere in Europe has tourism played as big a role in shaping the overall food scene as Portugal. Over the last several years there’s been a drastic spike in the number of travelers flocking to the Iberian country — tourism pumped 18 million euros into the local economy in 2019 alone (co
Restaurant Engine
MAY 23, 2020
Second to labor, restaurant owners’ next biggest expense is their rent or mortgage payment. Since COVID-19 lockdowns began in March, many restaurant owners have furloughed their employees which accomplished the dual benefit of limiting the owners’ expenses while allowing their employees to collect unemployment benefits. Rent and mortgage bills, however, have continued accruing every month.
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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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