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Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020. Indeed, trendy third-wave cafés are no longer the only place where consumers can find stout, fermented teas that have been aged in caves or delicate high-quality tea leaves hand-worked to exude a natural fragrance reminiscent of tuberose.
Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. 7shifts is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by 7shifts concer
Are you ready to take your hotel social media to the next level? In this day in age, it is probable that your hotel has a Facebook presence. Your property may even have an account on Instagram and Twitter. Your team, or an agency partner, posts content on a regular basis and responds to comments and messages. Piece of cake, right? If that is all your property is doing, you are missing out on a vertical that can paint you a clearer picture of your hotel’s successes and where there may be room for
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.
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives. This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainabil
Managing a small restaurant can feel like a big job because of all the moving parts that you have to think about. Between maintaining customer satisfaction during high volume times, keeping labor numbers from going passed the maximum, and dealing with issues that come with food preparation and storage, there is a lot to handle. As a member of restaurant management , you want to keep both your employees and your customers happy to ensure the best working environment possible.
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Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Restaurateurs put great passion into their food, their concept, and their decor. But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. A restaurant’s brand identity is the cumulative effect of what your guests see, taste, smell, feel and hear at your restaurant, online, and in the world at large.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).
In 2018, Grubhub reported $5.1 billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019. DoorDash, Grubhub and Uber Eats are among the most popular third-party ordering (“TPO”) platform services on the market, which tout online ordering and delivery solutions to restaurant owners across the country.
It’s no secret that loyal customers drive more business at a lower cost than first-time guests. But how can you create restaurant regulars in this competitive market? Consider the five points below when cultivating a world class experience for your customer. Think about how you can implement each of these creatively, and don’t be afraid to try something new.
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.
Much to the delight of enthusiasts and aficionados across the nation, the rapidly-growing number of states that have legalized recreational marijuana has in turn given rise to the so-called “cannabis fine dining” industry. With leading pioneers coming primarily out of California and Colorado, the cannabis cuisine phenomenon is quickly catching on across the country thanks to the efforts of talented chefs, celebrity caterers and imaginative public relations campaigns.
Small business owners in nearly every industry struggle with cash flow and how to best utilize their working capital. Nearly 60 percent of failed businesses cite cash-flow issues as a primary reason for their failure, which shows how cash flow management can make or break your business. Here are four ways you can set your business up for cash flow success: Better Manage Your Inventory Costs.
Managing a small restaurant can feel like a big job because of all the moving parts that you have to think about. Between maintaining customer satisfaction during high volume times, keeping labor numbers from going passed the maximum, and dealing with issues that come with food preparation and storage, there is a lot to handle. As a member of restaurant management, you want to keep both your employees and your customers happy to ensure the best working environment possible.
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.
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves.
Welcome to the "Love" edition of Modern Restaurant Management (MRM) magazine's Research Roundup, which offers Valentine and dating trends, the State of Local Restaurants and the Brand Bowl Report. Unique Valentine's Day Trends. Postmates found that chocolates, flowers & food are all as popular as ever on Valentine’s day, as you’d expect, but this year they took a look at the romantic orders for February 14 that are a little less expected.
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