This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
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.
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.
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.
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.
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
What’s the most impactful decision a restaurateur has to make? While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business. Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly.
Sign up to get articles personalized to your interests!
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
What’s the most impactful decision a restaurateur has to make? While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business. Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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.
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.
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 […].
There is no doubt that the restaurant-going experience is in need of change in the wake of the global pandemic but for that change to be meaningful, it must be long-term and safe for patrons, staff and management alike. Masks and distanced seating are great short-term adaptations to the current climate but restaurants must work toward returning to full capacity.
The recovery of the restaurant industry post-pandemic won't mean going back to how things were before Covid-19 struck the world. Instead, it will be a long, nonlinear process of rebuilding, reshaping, and adapting to a new reality. Within that process, however, there are three main factors that will be critical, according to both expert opinion and ongoing research: contactless dining; labor optimization; and changing the customer journey.
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.
We organize all of the trending information in your field so you don't have to. Join 11,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
212 
Let's personalize your content