Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
EATER
JUNE 30, 2020
Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer?
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The Restaurant Manifesto
JULY 2, 2020
It’s time to take a stand against the tyranny of corporations that don’t reinvest in our communities. The post Rebuilding the Restaurant Industry Starts With Destroying the Chains appeared first on THE RESTAURANT MANIFESTO.
Restaurant Engine
JUNE 30, 2020
“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic. Irvine is a celebrity chef and host of seven seasons of Dinner: Impossible as well as 17 seasons of Restaurant: Impossible, both on Food Network TV.
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Modern Restaurant Management
JUNE 29, 2020
Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out. As COVID-19 cases were waning and businesses began to reopen, I took a short beach vacation with my family.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
JULY 2, 2020
As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate. Along with offering quality in food and service, safety and hygiene will be of paramount importance. Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence an
Restaurant Engine
JULY 3, 2020
Restaurant owners who have survived four months of a pandemic have earned their seat at the negotiation table. Employing one in every 10 U.S. workers , restaurants have foregone $120 billion in revenue this year—a loss that is likely to double in the next six months as COVID-19 continues. By March, 3% of U.S. restaurants had permanently closed. Another 11% closed during April.
Modern Restaurant Management
JUNE 29, 2020
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations.
EATER
JULY 1, 2020
Critic Ryan Sutton, who was sickened by COVID-19 in March, argues that the leisure of dining out doesn’t justify the health risks to workers [link].
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The Restaurant Times
JUNE 29, 2020
Cloud kitchens, also known as virtual restaurants, dark kitchen, ghost kitchen, and delivery-only restaurants, have taken the restaurant industry by storm. The cloud kitchen concept is also being welcomed in the Saudi Arabia F&B space. According to data, cloud kitchen revenues in the UAE and Saudi Arabia jumped 160 percent in 2019 and is currently worth more than $65 million.
Restaurant Engine
JUNE 27, 2020
Small business owners have only a few days left to take advantage of several COVID-19 relief programs from the U.S. Small Business Administration (SBA). Not only are the grants and low-interest loan programs more generous than many other programs of the recent past, a mid-June survey by Paychex revealed that an impressive 64% of applicants for one of the SBA’s most generous relief programs, the Paycheck Protection Program (PPP), actually received financing.
Modern Restaurant Management
JULY 1, 2020
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.
EATER
JULY 1, 2020
Gary He / Eater. Here’s how cities and states have re-closed as COVID-19 cases spike The reopening of restaurants across the country during the COVID-19 pandemic has been scattered, inconsistent, and entirely confusing for restaurant workers and diners alike. In some states, restaurants were allowed to reopen for dine-in service with virtually no limits.
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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.
BizBash
JUNE 29, 2020
Want to host a small gathering this summer? Follow these best practices to keep your guests safe and socially distanced.
Restaurant Engine
JULY 1, 2020
It has been a busy day of news relevant to restaurant owners. In addition to Pennsylvania’s governor escalating mask-wearing to mandatory law across the state, there are several additional headlines that restaurant owners across the country should not miss. Our analysis continues below. “My mask protects you, and your mask protects me. Wearing a mask shows that you care about others, and that you are committed to protecting the lives of those around you,” says Governor Tom Wolf
Modern Restaurant Management
JUNE 30, 2020
In Steady Work , author and former Starbucks’ Regional Manager Karen Gaudet offers restaurant management advice and a heartfelt personal story about how “Playbook,” a continuous improvement business system, revitalized the retailer during the global financial crisis and helped employees in Newtown, Connecticut, get through the worst week of their lives.
EATER
JULY 2, 2020
A wide array of Odwalla juices and smoothies in a grocery store in Alameda, California. | Photo: Sheila Fitzgerald /Shutterstock. Plus, the House of Representatives voted to extend the PPP deadline, and more news to start your day The end of Odwalla, staple of airports and bodegas everywhere. Pour one Mango Tango smoothie out for Odwalla. Coca-Cola, the juice company’s parent company since 2001, announced that it’s discontinuing the brand, the Wall Street Journal reports.
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.
OpenTable
JUNE 28, 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? 6 Things Chefs Are Doing to Take Care of Their Staffs as Restaurants Reopen – Food & Wine. From increased work flexibility and family meal for all to dance parties and push up challenges, here are some ways operators are caring for their staff’s emotional and mental health during reopening.
Software Suggest
JUNE 30, 2020
Data analytics and Artificial Intelligence are accelerating the growth of all kinds of businesses online. Knowing this, the hospitality industry is competitively utilizing these factors to integrate or innovate robust hotel management applications to render excellent guest experiences. According to a recent report by Technavio, despite the pandemic, the hotel management software market is predicted […].
Modern Restaurant Management
JUNE 29, 2020
During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen. For others, shutting down and hiding out until the virus passes will be a choice. For most, and probably for the better, people will choose a path somewhere between these two extremes.
EATER
JUNE 29, 2020
Jason Thrasher. Internally and externally, John T. Edge is being called on to step down after suggesting that racial equity in food media is achieved through “gradualism” during a James Beard webinar The Southern Foodways Alliance , since its founding in 1999, has become a powerful force in food media. The institute, based at the University of Mississippi’s Center for the Study of Southern Culture, is dedicated to documenting and exploring foodways of the American south, through events, awards,
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
Restaurant Engine
JULY 2, 2020
COVID-19 has ended more restaurant jobs than any other industry—nearly double the job losses of the next most affected industry. For example, 27% of total U.S. job losses in April were restaurant workers. Estimates for job losses that month ranged from 5.9 million to 8 million workers, including at least 4.5 million job losses at independent restaurants.
Modern Restaurant Management
JULY 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp's Economic Impact Report. Yelp released an Economic Impact Report outlining economic shifts as restaurants start to reopen for dine-in service and people respond to Black Lives Matter protests across the country.
Modern Restaurant Management
JUNE 30, 2020
COVID-19 has forced restaurant owners and operators to work hard to diversify income streams. Some helpful trends have emerged that may apply across the spectrum as we prepare for the months ahead. And those trends suggest we should keep in mind that we are all an integral part of a community. Consider the Bodega. In the coming months, as suppliers catch up to demand, many restaurants would do well to look more like grocery stores, and grocery stores more like restaurants.
EATER
JULY 2, 2020
Cindy Ord/Getty Images. A new report from Forbes alleges an environment of abuse created by founder Maryellis Bunn, in which hourly employees weren’t allowed to wear coats outside in the winter or go to the bathroom for hours during shifts Before the COVID-19 pandemic, the Museum of Ice Cream was the place to be for those who wanted nothing more than to jump into an enormous pit of oversized plastic sprinkles with a host of strangers, and post about it on Instagram.
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