Modern Restaurant Management

MARCH 16, 2020

Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.

Training 234

Training POS Systems Marketing Sanitation 234

7 Shifts

MARCH 19, 2020

Governments and hospitality organizations alike are banding together to help restaurateurs in need with relief measures and programs to alleviate some of the financial burden brought on by COVID-19. Below, you'll find a list of available programs in different regions available for restaurants. The 7shifts team will continue updating this resource as the situation evolves and new programs are rolled out.

Information 147

Information 147

Blue Magnet Interactive

MARCH 17, 2020

Plain and simple, change is constant – when it comes to both digital marketing and the world around us. Your hotel guests change constantly and so do their wants and needs. Ensuring that your hotel evolves along with your guests and paying attention to detail can pay huge dividends in the hospitality industry. Personalization is key to guest retention; knowing what makes your patrons come back, and upselling those aspects and amenities time and time again, is what can set your hotel apart

Presentation 52

Presentation Information Guest Retention Catering 52

BizBash

MARCH 18, 2020

Get inspired by these ideas for decor, activities, and more from fund-raising events that took place this past season around North America.

Events 50

Events 50

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

MARCH 20, 2020

If you’re like me, chances are you’ve probably ordered food online or through an app at least once in the last couple of weeks. Curbside pickup, takeout and delivery have become buzzwords in the past week. We’re not alone — market research company Frost & Sullivan projects that online/mobile ordering will be a $200 billion dollar industry by 2025.

Server 216

Server Training Definition Information 216

Modern Restaurant Management

MARCH 19, 2020

Food bloggers and influencers are modern-day critics that can wield enough persuasive power to make or break a hospitality business. Getting the right recommendation from an established influencer can propel your business into online stardom, following a rush of foot traffic from their followers who simply have to check out the latest hotspot in town.

Marketing 213

Marketing Blog Accounting Budgeting 213

Modern Restaurant Management

MARCH 20, 2020

Coronavirus (COVID-19) has been officially classified as a national crisis and many restaurant owners are scrambling to come up with a new-normal business model. Restaurants and bars have alwys had a duty to protect their customers and staff from infectious diseases – coronavirus or otherwise. The best plan is to have a proactive approach to combatting accidental contamination by following some best practices.

Sanitation 212

Sanitation Scheduling Marketing 212

Modern Restaurant Management

MARCH 20, 2020

DoorDash launched #OpenForDelivery, an initiative aimed to let consumers know that restaurants are open, that delivery is safe, and that restaurants need patronage more than ever to weather COVID-19. The multi-platform campaign, which includes TV spots in the U.S. and Canada, paid and organic social, and the launch of a website , is an homage to the critical role restaurants play in our lives and communities, and a call to action to support them.

Sanitation 212

Sanitation Information Marketing 212

Modern Restaurant Management

MARCH 20, 2020

Safe to say, the world as it is today is a vastly different place than it was when you first signed your commercial lease. Unforeseeable circumstances— sometimes referred to as ‘force majeure’ or ‘acts of god’— have a way of complicating business. With the recent social distancing and subsequent economic slowdown caused by the COVID-19 outbreak, many restaurants find themselves struggling to stay afloat.

207

207

Advertisement

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

Modern Restaurant Management

MARCH 20, 2020

There's an opportunity here that a lot of restaurant owners aren't taking advantage of. An extremely large percentage of the population can't cook and an even larger segment of the population can't find food at their local grocery store. Some of them are in fear of going to the grocery store at all due to the virus. You should be completely revamping your websites right now to focus takeout and delivery.

Marketing 189

Marketing 189

Modern Restaurant Management

MARCH 20, 2020

Forty percent of small businesses close their doors following a disaster and never reopen. Preparation means making sure you’re covered when the unexpected arises. Business interruption policies cover the total loss of income after a disaster or business disruption that closes a business and necessitates rebuilding to get up and running again.

Download 184

Download Events 184

Modern Restaurant Management

MARCH 16, 2020

In the current labor market, restaurant owners have to deal with a host of issues that make it increasingly difficult to schedule employees. Due to these trends, employers want to have as much flexibility as possible to schedule employees. However, studies have shown that irregular and unpredictable schedules can lead to personal and financial hardships for employees.

Scheduling 181

Scheduling Training Marketing 181

Modern Restaurant Management

MARCH 15, 2020

With the specter of a federal ban on restaurants and bars looming, states have started enacting emergency measures designed to combat the spread of COVID-19 such as ordering the closure of bars and nightclubs, curfews and reducing occupancy levels. Calling bars, nightclubs, wineries and brew pubs, "non-essential" locations, California Governor Gavin Newsom called for their closure, while saying restaurants were more "nuanced." He called for a reduction in occupancy levels to half

174

174

Advertisement

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.

Download

Modern Restaurant Management

MARCH 18, 2020

As the National Restaurant Association is anticipating sales to decline by $225 billion during the next three months and prompt the loss of between five and seven million jobs, the organization urged the federal government to take aggressive action now to rescue the restaurant industry, the nation’s second largest employer. “The restaurant industry is one of low margins, tight cash flow, and a workforce that depends on us for their livelihood,” Sean Kennedy, EVP of Public Affai

Reservations 172

Reservations 172

Modern Restaurant Management

MARCH 19, 2020

Because our COVID-19 Survival Guide for Restaurants was getting a bit on the long side, here's a second helping. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Our colleagues at The Rail Media are hosting a live chat, Thursday March 19 at 5pm ET/2pm PT so operators can ask questions, get advice, and start planning for whatever happens next.

Information 172

Information Marketing Reservations Accounting 172

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. Then, in 1875, Bass Ale stamped a red triangle on everything they made. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. Brands don’t just symbolize provenance or quality control, but ideologies and identities. Whether consciously or not, we align ourselves with brands every day.

Marketing 164

Marketing Front of House Information 164

Modern Restaurant Management

MARCH 18, 2020

In a video message to members of the Union Square Hospitality Group family, CEO Danny Meyer announced company layoffs and called on the industry and goverment to work together to provide enlightened leadership in this time of crisis. In a company statement, Meyer wrote: "In the 35-year history of Union Square Hospitality Group, this is, without a doubt, the most challenging period any of us has ever encountered as leaders.

159

159

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

7 Shifts

MARCH 20, 2020

While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S. states have placed temporary restrictions on eating and drinking in restaurants (a number that is likely to grow in the near future).

Back of House 146

Back of House Sanitation Front of House Server 146

Modern Restaurant Management

MARCH 17, 2020

In an age where experiences count more than material things, the right atmosphere paired with great food and drink is key to a restaurant’s success. So much so, that business owners curate every part of the dining experience, right down to the music. In smaller, more intimate restaurants, live music helps set the mood, whereas in sports bars, TVs broadcast the big game for fans.

Communication 139

Communication Marketing 139

Modern Restaurant Management

MARCH 17, 2020

Coronavirus is already affecting the economy, at least in the short term, with cancelled events, cruises and decreased visitors to retail stores. And for restaurants, this crisis is especially looming given the industry’s dependence on foot traffic and forced closure by some cities. Whether you’re a single restaurant operator or an executive at a large franchised chain, the question on everyone’s mind is what can restaurants do to mitigate the negative effects of this pandemic

Communication 136

Communication Training Events 136

Modern Restaurant Management

MARCH 15, 2020

Here's a sample of restaurant industry coverage about dealing with Coronavirus. How chains are responding from Food and Wine. Ways restaurants are coping in Cincinnati via the Cincinnati Enquirer. A NJ restaurant's novel marketing approach from NJ.com. The L.A. Times on meeting and eating in a pandemic. This Eater article about economic impact in Seattle.

Article 129

Article Marketing 129

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

Modern Restaurant Management

MARCH 16, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. COVID-19 Foot Traffic at QSRs. With nationwide concerns over social distancing, the QSR sector, seemingly against all odds, does not appear to have been heavily impacted by wider coronavirus concerns… just yet.

Marketing 122

Marketing POS Systems Accounting Travel and Tourism 122

Modern Restaurant Management

MARCH 15, 2020

In an appearance on "Face the Nation," Dr. Anthony Fauci, Director of The National Institute of Allergy and Infectious Diseases, who is on the government's COVID-19 task force, said a restaurant ban might be a possibility and has been discussed by the task force. "You don't want to make a pronouncement that no one should ever go into a restaurant," he said. " … That might be overkill right now.

110

110

BizBash

MARCH 17, 2020

HBO kicked off the sci-fi drama's new season with a design-forward bash in Los Angeles.

45

45