Modern Restaurant Management

APRIL 21, 2020

As of the end of March, almost a third of Americans were under some type of “stay-at-home” order due to COVID-19, either mandated locally or statewide, with no immediate end in sight. This world-altering development—part of a rational and effective public health strategy to slow the spread of disease and help our health care system cope with the devastating illness—has also been a widespread and immediate economic disaster for the nation’s restaurant and food servic

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OpenTable

APRIL 23, 2020

The restaurant industry is being hit hard by COVID-19 with millions of hospitality workers out of work. OpenTable is committed to supporting the restaurant community and we recognize the road to recovery will be long and difficult. That’s why we’re excited to announce two new initiatives to help restaurants successfully reopen their businesses. First, an enhanced restaurant management platform.

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The Restaurant Times

APRIL 22, 2020

The COVID-19 pandemic related increase in demand for food delivery has given food brands, cloud kitchens and delivery only kitchens an opportunity to test and demonstrate their new order-to-go technologies. There has been no evidence to suggest that the disease spreads through food, any raw material or food packaging. That’s the silver lining. However, restaurateurs need to be extra careful while delivering food to their customers.

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BizBash

APRIL 22, 2020

While live events are on hold due to COVID-19, Ed Libby started the #DreamersAlwaysDream Instagram challenge as a way to keep his skills sharp—and to reconnect with his love for design.

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Events 84

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.

Accounting

Modern Restaurant Management

APRIL 24, 2020

Now that COVID-19 has invaded our lives and taken over nearly every activity we engage in, cleaning is at the forefront of everybody’s mind. Industries all over the world have come to a screeching halt with restaurants being near the top of that list. As for the virus, this too shall pass, but it will leave behind an ongoing post-traumatic ordeal that many people will continue to struggle with.

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The Restaurant Times

APRIL 18, 2020

Cloud kitchens, famously known as dark kitchens or ghost kitchens, are expanding like wildfire, attracting huge investments and revolutionizing the restaurant industry like never before. With a paradigm shift towards online delivery services, the virtual restaurant model is upping its operational efficiency to fulfill the increased demand for food delivery.

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BizBash

APRIL 23, 2020

As an ode to Earth Day, here's a retro roundup of 10 sustainable-meets-stylish events over the decade.

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Events 49

Modern Restaurant Management

APRIL 20, 2020

COVID-19 has had a devasting effect on the restaurant industry. Even before COVID-19, owning a restaurant was a challenging proposition, with long hours, low margins, staffing woes and seemingly endless dealings with the health department and landlords, to name a few issues. For restaurateurs, this is the time to plan your future. In March, social distancing due to the COVID-19 pandemic came into effect and restaurants en masse were forced to close in order to stop the spread of the virus.

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OpenTable

APRIL 22, 2020

Mother’s Day will be different this year for lots of us, but all the things that make it celebratory—family time, good food, and thoughtful gifts—remain the same. While filling every seat in the house and prepping for all the ways to surprise and delight moms in your dining room might not be possible, you can still do what you do best: create a memorable dining experience.

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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

The Restaurant Times

APRIL 18, 2020

The global crisis caused by coronavirus has led to revolutionary changes in the way the restaurant industry operates. With restaurants and hotels being shut, delivery kitchens, ghost restaurants or cloud kitchens are increasingly becoming more relevant. Even five star chains across the country are counting on delivery operations to survive the crisis.

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Kitchen Operations Pricing 52

7 Shifts

APRIL 24, 2020

The outbreak of COVID-19 in early 2020, and subsequent social distancing and self-isolation protocols have wreaked havoc on restaurant workers everywhere. With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. This blog is dedicated to the hundreds of thousands of restaurant workers struggling in the “new normal” with COVID-19—a collection of strategies, resources, and tips to help you survive a

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Modern Restaurant Management

APRIL 21, 2020

There is no doubt that COVID-19 has had an unprecedented effect on the economy in general and the way people live their daily lives. While it appears that every industry has been affected, some sectors have been hit harder than others, each with its own unique set of circumstances. The hospitality industry is no exception and it appears as if there are both good times and bad times ahead.

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Modern Restaurant Management

APRIL 24, 2020

Given the rapidly changing direction and news on COVID-19, there is a need for multi-location businesses to adjust marketing strategies immediately. Local search and social pages provide the top sources of information consumers are going to in order to stay informed and connected, therefore it’s essential to manage a localized digital presence to remain top-of-mind for consumers.

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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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Modern Restaurant Management

APRIL 22, 2020

Did you know that, on average, Americans spend 93 percent of their lives indoors? The statistic may come as a surprise, but it shows how important it is to prioritize interior design and pay attention to even the smallest details of a room. A common misconception with interior design – especially for public spaces – is that more is best.

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Modern Restaurant Management

APRIL 20, 2020

Staffing has always been a top-of-mind issue for the restaurant industry. but the COVID-19 outbreak has been a total game changer when it comes to employment. How can restaurants weather these complexities? Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment.

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Modern Restaurant Management

APRIL 20, 2020

This edition of MRM News Bites features ezCater, S?mrus, Audible, 7shifts and SevenRooms, Checkers & Rally’s, Subway, Chipotle, Napa Seafood Foundation, Igloo, Bringg and Karbach Brewing Co. Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country.

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Modern Restaurant Management

APRIL 21, 2020

The U.S. Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. As reported every day in the news, kitchens across the country are shuttering often with inventory on hand and retailers cannot stock their shelves fast enough to meet consumer demand as panic-buying abounds.

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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

Modern Restaurant Management

APRIL 22, 2020

Restaurants aren't the only businesses pivoting in response to the COVID-19 outbreak. Benchmark Wine Group , which normally has an 80-percent business-to-consumer market, flipped its business model to offer considerable discounts on its rare and well-aged wines to restaurants still in operation. Additionally, the Napa, California-based company launched a unique exchange program and purchasing inventory from wineries to help support the loss of sales to distributors due to restaurant and tast

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Modern Restaurant Management

APRIL 20, 2020

Danny Meyer, Union Square Hospitality Group CEO Chairman of Shake Shack spoke with SiriusXM Business Radio host Alan Fleischmann of "Leadership Matters" to discuss the latest news on his company choosing to return it’s $10 million Paycheck Protection Program (PPP) loan to the U.S. Government. He also offered suggestions to improve the program. "I'll go to my grave saying that that Shake Shack, Randy Garutti, the CEO and the team made the right choice to apply for the PPP fu

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Modern Restaurant Management

APRIL 21, 2020

Restaurants hit hard during the COVID-19 outbreak may be doing all they can to stay in touch with their customers to encourage them to participate in takeout and reward them for their loyalty. While text marketing to customers who have signed up for your loyalty program might seem like a fast and budget-friendly way to connect during the crisis, it also subjects restaurants to potential litigation under the Telephone Consumer Protection Act (TCPA).

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Modern Restaurant Management

APRIL 23, 2020

Amidst the Coronavirus economic upheaval that we’ll be experiencing for the foreseeable future, some industries have had to immediately close up shop, from the entirety of the tourism industry, to sports, and beyond. Restaurants have also been hit hard and smaller grocers are having difficulty coping with the strain of demands. But, a few shifts in terms of fulfillment can save many jobs, while cutting down possible exposure at the same time.

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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

7 Shifts

APRIL 20, 2020

The government of Canada recently released the Canada Emergency Response Benefit (CERB), which is just the most-recent addition to the robust relief programs Canada is offering to help support individuals and business owners during the time of crisis brought on by COVID-19. This comes at a time where restaurants everywhere are struggling to make ends meet as dining areas are closed and social distancing efforts are in full-swing—leaving restaurateurs to pivot to delivery or takeout, or temporari

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