Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.

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Marketing Information POS Systems Demo 226

EATER

DECEMBER 10, 2021

An industry-wide reckoning last summer led to growing publisher interest in books about the African diaspora and its foodways. But Black authors, editors, and booksellers have long been doing the work. The past year has seen the release of Rice : A Savor the South Cookbook , by food historian Michael Twitty, Gullah Geechee cookbook Bress ‘n’ Nyam by Matthew Raiford, and Everyone’s Table by chef Gregory Gourdet, co-authored by JJ Goode.

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Book Document Information 144

EHL Insights

DECEMBER 6, 2021

What are the latest trends in the hospitality industry? It goes without saying that the pandemic and ensuing economic downturn greater than the 2008 recession and chaos caused by fluctuation in demand have had a significant impact on hospitality throughout 2020 and 2021 - no doubt with lingering effects. Some innovative responses to this extraordinary situation like attempting to entice patrons back into food and beverage outlets and assure holidaygoers that it is indeed safe to enjoy a hotel st

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The Restaurant Manifesto

DECEMBER 9, 2021

Has the Top Chef host’s Twitter feed been hijacked by Crypto bros? The post Tom Colicchio Wants To Serve You Pizza In The Metaverse appeared first on The Restaurant Manifesto.

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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.

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Modern Restaurant Management

DECEMBER 9, 2021

In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.

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EHL Insights

DECEMBER 8, 2021

While travel has?not yet resumed?its?previous levels after a period of major depression,?airlines are taking the time to take an introspective?look and?improve.?We met with?Romain?Vetter, Head of Western Switzerland for SWISS?International Air Lines , to talk about?his perspective?on the future and trends of air travel?and the challenges that the industry is facing.?.

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Restaurant Engine

DECEMBER 8, 2021

Research several POS solutions to find the one that best fits your needs. When it’s time to purchase a point-of-sale solution for your restaurant, it’s a big decision and one you want to research thoroughly. The first thing you should know is that a point-of-sale (POS) system will improve many of the functions of your restaurant. Your staff will be more efficient and more productive.

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POS Systems Customer Service Accounting Budgeting 96

Modern Restaurant Management

DECEMBER 8, 2021

The ongoing COVID-19 crisis has not only transformed the global social, political, and economic climate, but has also changed how businesses operate. Restaurants were especially hard hit, and as the dust settles on the pandemic’s impact on the industry, they are forever altered. As a result, many beloved restaurants have permanently closed, there is an industry-wide shortage of labor, and the future is still shrouded in uncertainty.

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Information Customer Service Marketing 212

EATER

DECEMBER 10, 2021

Bros’ | Pellegrino Brothers. Bros’ chef Floriano Pellegrino pens three-page screed to prove he’s a visionary On December 8, the Everywhereist’s Geraldine DeRuiter published a blog about a seemingly-excruciating meal at Bros’, a one Michelin-starred restaurant in Lecce, Italy, helmed by Italian chefs Floriano Pellegrino and Isabella Potì. Now, Pellegrino has issued an exhausting response about art, revolution, and being on the culinary cutting edge.

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Blog 113

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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

PhocusWire

DECEMBER 7, 2021

The partnership with Microsoft was positioned as a move to the cloud within three to five years as well as collaboration on new products and services through an innovation program.

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The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea, el propietario de FAT VEGAN , que es un pequeño restaurante en México, es también el creador de nuevas ideas en el mundo del veganismo. Zack vino de Nueva York a México para convertir su idea en un gran éxito, ¡y resultó increíble! Ahora tiene más de 21.000 seguidores en Instagram. El menú de FAT VEGAN está curado de tal manera que sería difícil entender que es un restaurante vegano.

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Marketing 52

Modern Restaurant Management

DECEMBER 8, 2021

For drive-thru fans, Indianapolis should be the top of the list of U.S. cities to visit, as it comes out on top as the Drive-Thru Capital of America, according to a new report from Chrysler Capital. With a high score of 68.5 out of a possible 100 based on access to drive-thru restaurants, drive-in cinemas, number of gas stations and overall traffic congestion, the city is a must-visit for those looking for the ultimate drive-thru experience.

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Marketing 201

EATER

DECEMBER 6, 2021

Facebook. Liquid Death started its life as a punchline on the internet. But it’s turned its savvy branding and distinctive tallboy cans into a $50 million business. When Liquid Death launched in 2017 — with just a rendering of its now-distinctive tall boy can hitting the internet — everyone was pretty sure that this new water brand was just a gimmick.

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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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PhocusWire

DECEMBER 9, 2021

Some argue that the travel, tourism and hospitality industry has, for the most part, avoided tackling the climate crisis in a meaningful way. But there are ways to change that.

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Travel and Tourism 52

The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea , the owner of FAT VEGAN, which is a small restaurant in Mexico, is also the creator of new ideas in the world of veganism. Zack came from New York to Mexico to make his idea a huge success, and it turned out amazing! At present, has more than 21,000 followers on Instagram. FAT VEGAN’s menu is curated in such a way that it would be difficult to comprehend that it is part of a vegan restaurant.

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Modern Restaurant Management

DECEMBER 7, 2021

Bacardi Limited released its third annual Bacardi Cocktail Trends Report , looking ahead at the key trends impacting the business of cocktails in 2022. The report is created in collaboration with The Future Laboratory (TFL) and draws from Bacardi-led and external research to unveil the undercurrents transforming everything from drinks desired, flavor expectations, and imbibing occasions through to ethical action and ways of creating cocktails. “As 2022 brings new perspective, people are co

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Accounting Pricing Marketing 197

EATER

DECEMBER 9, 2021

Numerous female cooks and food writers have been likened to Child as a form of flattery. But it might be time to end the comparison once and for all. In September 1966, the Boston Globe made a triumphant declaration: “Joyce Chen is about to become the Julia Child of Chinese cooking.” The Chinese-born Chen had already made a name for herself as the owner of the Joyce Chen Restaurant in Cambridge, Massachusetts, and as the author of the Joyce Chen Cook Book (1962).

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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

PhocusWire

DECEMBER 10, 2021

At The Phocuswright Conference, Altimeter Capital’s Brad Gerstner and YC Continuity’s Anu Hariharan discuss how the pandemic has affected the startup ecosystem and the benefit of not raising too much too soon.

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The Restaurant Times

DECEMBER 9, 2021

Zack Bezunartea, el propietario de FAT VEGAN , que es un pequeño restaurante en México, es también el creador de nuevas ideas en el mundo del veganismo. Zack vino de Nueva York a México para convertir su idea en un gran éxito, ¡y resultó increíble! Ahora tiene más de 21.000 seguidores en Instagram. El menú de FAT VEGAN está curado de tal manera que sería difícil entender que es un restaurante vegano.

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Marketing 52

Modern Restaurant Management

DECEMBER 6, 2021

Whether you’ve thought about it or not inflation is most likely affecting you in this day and age. So what exactly are the effects of inflation? Inflation can cause an increase in costs for those in the restaurant industry. Rent, food, labor, utilities, and insurance are prime examples. Customers can also be more hesitant to dine out as their everyday expenses are going up.

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EATER

DECEMBER 6, 2021

This deceptively simple upside-down cake looks impressive enough for your holiday table Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end pieces in an effort to avoid the fibrous centers that my grandma wouldn’t completely cut out, and though I never got the hype , my dad preferred the hachiya variety with their characteristically bulbous shape — he w

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Presentation 111

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

PhocusWire

DECEMBER 10, 2021

When you follow Glenn Fogel’s train of thought, not only on the opportunity to keep customers in the Booking Holdings ecosystem, including payment, but also of the opportunity to get them to spend more, M&A activity makes sense.

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Training Book 52

The Restaurant Times

DECEMBER 8, 2021

Even though the growth of the restaurant industry is evident post the lifting of lockdown, it may take time for it to recover completely. In the fight against COVID-19, online food delivery proved to be the saviour for traditional brick-and-mortar restaurants. How did these restaurants manage to reach new audiences in such a short span of time? The answer is smart marketing strategies.

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Marketing Blog Article Magazine 52

Modern Restaurant Management

DECEMBER 7, 2021

Despite external pressures on talent, ample opportunity exists for restaurant operators to prepare for a year of constant change. With 2021 nearly wrapped up, restaurant operators across the country are looking to the New Year with cautious optimism. On one hand, the industry disruption over the past 18 months has provided many new opportunities to look at ways to optimize business operations.

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Presentation Market Forecasting Sanitation Scheduling 197

EATER

DECEMBER 10, 2021

Shutterstock/artfotoxyz. It’s easy, it’s cheap, and it’s better than anything I ever cook when I really don’t want to cook A few weeks ago, when the Dominican counter service restaurant a few blocks from my Brooklyn apartment closed with no notice and no explanation, I had what I can only describe as an existential crisis. The thing is, for the better part of this year, I subsisted off of the rotisserie chicken at El Rincon de Macon.

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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.

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