Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. After speaking with some of our partners in the industry on how they toe the line between investing in innovation and cutting costs during this time, we found five things restaurant owners can do to boost profits and stay open beyond the COVID shutdown. 1.

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Front of House Back of House Server Scheduling 212

7 Shifts

AUGUST 5, 2020

Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants.

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Scheduling Training Front of House Budgeting 136

EATER

AUGUST 3, 2020

Goa’s monsoon season has long necessitated the practice of purumenth, or stocking up. Today, during the COVID-19 pandemic, it’s a new kind of lifesaver. We were the crow chasers. Armed with rolled-up newspapers and sticks, we three siblings waited on the balcão (balcony) guarding the choris (Goan sausages) that were draped over a bamboo rod perched above the ground.

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Procurement Marketing Book 130

Restaurant Engine

AUGUST 5, 2020

Restaurant owners are taking every opportunity to voice their concerns. The trade association New York City Hospitality Alliance surveyed 500 restaurants, finding 83% cannot pay their regular July rent, including 37% who cannot pay anything at all. The same restaurateurs say that 71% of their landlords have refused to waive any rent, 61% would not defer payments, and 90% have declined to formally renegotiate leases.

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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

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry. Its proprietary guest engagement solution, which is used by more than 600 restaurants throughout the U.S. and will enable TouchBistro to fully integrate customer loyalty and guest

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EATER

AUGUST 5, 2020

Ota Tofu is America’s oldest continually operating tofu factory “People don’t get to try tofu that’s made the same day,” says Jason Ogata, owner of the Ota Tofu factory in Portland, Oregon. “I like to say it’s just like fresh bread. Made the same day — man, it tastes so good.”. Ota Tofu, established in 1911, is the oldest active tofu company in America.

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Restaurant Engine

AUGUST 2, 2020

Restaurant owners implement Enterprise Resource Planning (ERP) solutions for inventory management and real-time low stock notifications. For example, when chefs order an ingredient, the stock counts in their ERP systems automatically reflect an increase in stock. When a restaurant sells a dish containing an ingredient, its stock count automatically registers a decrease.

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Modern Restaurant Management

AUGUST 7, 2020

In the wake of the COVID-19 pandemic, the Centers for Disease Control and Prevention (CDC) recently issued new guidelines for businesses covering a wide range of actions for creating a safe environment for workers and the public as businesses reopen. Among them are recommendations for how best to reconfigure HVAC systems to provide enhanced ventilation to assist in mitigating the transmission of COVID-19 and other contagions.

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7 Shifts

AUGUST 4, 2020

Ever wondered about the carbon footprint of your restaurant? It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Amid the coronavirus pandemic, as planes were grounded and industries came to a halt, news broke that CO2 in the atmosphere had dropped to 2006 levels —a modicum of positivity for the environmentally conscious among u

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Maintenance Blog Accounting Pricing 120

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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.

Service Management

EATER

AUGUST 7, 2020

Photo by Alex Craig. Maya Rudolph will narrate the series, which drops its premiere season on November 11 Hulu Original Eater’s Guide to the World , a food-and-travel series produced by Eater and Vox Media Studios, will celebrate some of the world’s most storied culinary destinations when it debuts on the streaming service this November. Emmy-nominated actress Maya Rudolph will provide narration.

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Information 125

The Restaurant Times

AUGUST 4, 2020

With the onset of the coronavirus pandemic, doorstep food delivery has picked up the pace. Despite restrictions being eased, customers are still preferring online food delivery over dine-in services. Considering the convenience factor, too, online food delivery has become a significant platform for restaurants to cater to the different needs of customers and keep their business up and running.

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Modern Restaurant Management

AUGUST 4, 2020

As states begin to reopen across the country, restaurants are looking for ways to bring back customers and employees in a safe way. Unfortunately, many of these locations are now understaffed due to furloughs or layoffs. In fact, according to the Bureau of Labor Statistics, the hospitality industry lost more than seven million jobs in April. With restaurants opening back up, hiring managers will need to find applicants to quickly fill positions.

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Sanitation Server Accounting Information 203

7 Shifts

AUGUST 4, 2020

Ever wondered about the carbon footprint of your restaurant? It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Amid the coronavirus pandemic, as planes were grounded and industries came to a halt, news broke that CO2 in the atmosphere had dropped to 2006 levels —a modicum of positivity for the environmentally conscious among u

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Maintenance Blog Accounting Pricing 88

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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.

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EATER

AUGUST 6, 2020

Jollof with beef from Hill’s Kitchen, a restaurant in Bushwick, Brooklyn. The rivalry between Nigerian and Ghanian styles of jollof is a (mostly lighthearted) debate among the West African diaspora The memes that flood Instagram and Twitter usually feature two similarly themed pictures side by side, one significantly better-looking than the other: The contrasting image is often an exaggerated inferior version, and depending on who made and shared the meme , one side will be tagged “Nigerian joll

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Magazine 119

Restaurant Engine

AUGUST 4, 2020

Not the Year for Champagne Celebrations. Less party, less bubbly. Champagne bottle sales have fallen by one third during the first half of the year. Sales collapsed as low as -70% during May. Makers of the French wine say that they have foregone $2 billion in sales during the last six months. Because planning for grape production requires long lead times, vineyards estimate 100 million bottles will stay unsold even by the end of the year.

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Modern Restaurant Management

AUGUST 4, 2020

Months into the coronavirus pandemic, the return to normalcy for the restaurant industry is extremely unlikely. With revenue down, millions of workers laid off and countless eateries closed – many of them permanently – experts anticipate the operational strategy going forward to be driven by innovation and methods for doing more with less.

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OpenTable

AUGUST 2, 2020

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? Outdoor Dining Has Become a New Lifeline for Struggling Restaurants. Here’s How They’re Making It Work – Los Angeles Times. Early this month, Los Angeles restaurants were permitted to create new seating areas on sidewalks, in alleys, and in streets.

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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

EATER

AUGUST 6, 2020

Some of the Test Kitchen stars, including Priya Krishna (third from left) and Sohla El-Waylly (center-right). | Photo by Roy Rochlin/Getty Images. Amid a reckoning with racism at the food publication, three of the test kitchen’s stars will no longer host videos following Condé Nast’s alleged failure to adequately address inequities Nearly two months after the beginning of Bon Appétit ’s public reckoning with allegations of racism and inequity , three members of the food publication’s hugely popu

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The Restaurant Times

AUGUST 6, 2020

There has been a staggering increase in the delivery-only restaurant business in recent years. Cloud kitchens, also known as delivery-only restaurants, ghost kitchens, dark kitchens, and virtual restaurants, run entirely on the online delivery model. The evolving online ordering trend has become essential for the sustainability and growth of these businesses.

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Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish. Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, crav

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Software Suggest

AUGUST 5, 2020

Like every other industry, the hospitality industry is improving with the help of technology, and it’s up to professionals to keep up with these changes. To run a successful hospitality operation, one has to hire and manage staff, tend to customers, develop marketing strategies, supervise on-site activities, and more.

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Marketing Hospitality Management 52

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

EATER

AUGUST 3, 2020

A worker in the storage room at a meat-processing factory | Gavriil GrigorovTASS via Getty Images. More than 43,000 meatpacking and food processing workers have tested positive for COVID-19 this year This story was originally published on Civil Eats. “A nightmare.”. That’s how a decade-long employee for Tyson Foods, Inc. in northwest Arkansas describes working for the meat processor during the COVID-19 pandemic.

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Xotels Hotel Revenue Management

AUGUST 5, 2020

Strategy Tips during Covid-19 / Coronavirus. The unofficial definition of Revenue Management used by insiders is ‘the art of turning away business’. This certainly does not apply during the current Covid-19 (coronavirus) global healthcare crisis, and the economic downturn the hotel industry is facing in its aftermath. All the standard strategies and playbooks are out of the window right now.

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Definition Pricing Marketing Book 52

Modern Restaurant Management

AUGUST 7, 2020

Meson Sandwiches is the largest independently owned chain in Puerto Rico with three locations in the U.S. This is a firsthand account from Meson's President Felipe Perez Grajales on how the company responded to COVID-19. When COVID hit in March, we felt the impact first in the U.S. as cases were rising. Having survived earthquakes and hurricanes in recent years at our Puerto Rico locations, we were no stranger to emergency situations.

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Accounting Training 189

Software Suggest

AUGUST 5, 2020

Hotelogix : No. 1 In Hotel Managment Software Visit Website Free Demo Like every other industry, the hospitality industry is improving with the help of technology, and it’s up to professionals to keep up with these changes. To run a successful hospitality operation, one has to hire and manage staff, tend to customers, develop marketing […].

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Demo Marketing Article Hospitality Management 52

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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.

Guest Satisfaction