Modern Restaurant Management

OCTOBER 13, 2021

With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.

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Maintenance Pricing 245

7 Shifts

OCTOBER 14, 2021

The holiday season is upon us. Big parties, holiday specials, and private events are, too. But this holiday season, like last year's, will be a unique one for the restaurant industry. We're still feeling the effects of the pandemic. The vaccine spring turned to a late-summer surge from the Delta variant, setting restaurant recovery back. We can't be sure what the next few months will look like, but we can look to last year's data to understand what lies ahead.

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Scheduling Communication Events Reservations 148

EATER

OCTOBER 13, 2021

Maksym Fesenko /Shutterstock. From espresso martinis to pesto and sun-dried tomatoes, food from the Clinton era has us totally buggin’ As a child of the ’90s, it is now my turn to watch teenagers and younger adults run wild with the fashions of my youth. The school two blocks from my house is full of skaters in baggy cargo pants, kids with tiny backpacks and crop tops, and, god help me, low-cut jeans.

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People Development 135

Restaurant Engine

OCTOBER 13, 2021

When was the last time you really looked at your restaurant? It’s time. You have a restaurant website. It has photos on it, and it includes an online menu. Your restaurant website works for what you need. Or does it? If your website is more than three-five years old, it’s time to take a long hard look at the customer experience. While it is important that your website works for what you need, it’s even more important for it to work for what your customers need.

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Customer Service Reservations Blog Article 119

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

OCTOBER 14, 2021

Diners are second-guessing their holiday plans, according to the third installment of BentoBox’s Restaurant Delivery Consumer Trend Report. The year-long study is tracking how U.S. consumers’ delivery and takeout habits evolve through COVID-19 recovery. Sixty-four percent of diners are very or somewhat likely to change their dining habits over the next few months given the Delta variant and surging cases nationally.

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Accounting Marketing 197

EATER

OCTOBER 14, 2021

Apple TV+. The second season of the heartwarming Apple TV show starring Jason Sudeikis is over, but the signature biscuits keep it fresh in my mind Ted Lasso didn’t save me — I don’t think any show has that kind of power — but it helped me pull through the final stretch of a dark year. When the soccer football comedy made its debut in August 2020, I completely missed it.

Presentation 105

Presentation 105

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments. Focus Hospitality has successfully executed hundreds of projects in the UAE, Saudi Arabia, Spain, Tanzania, Kuwait, Bahrain, Oman, and Lebanon.

Kitchen Operations 52

Kitchen Operations Back of House Business Development Travel and Tourism 52

Modern Restaurant Management

OCTOBER 15, 2021

Restaurants are feeling an unprecedented churn as they face staffing shortages, implement new SOPs, keep up with city, state, and national regulatory agencies and ever-evolving pandemic information – while also running their business and keeping everyone safe. Many restaurant leaders are feeling relentless pressure. While safety and quality have always been paramount, the ongoing COVID pandemic has amplified these issues.

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Training Sanitation Information Communication 197

EHL Insights

OCTOBER 11, 2021

What can hospitality learn from retail when rethinking the customer experience? The retail sector is no stranger to having to adapt to new market conditions, with the competition from e-commerce. The more innovative retailers have transformed their real estate space into successful destinations by focusing on the physical experience of shopping, and arguably learning some lessons from hospitality on how to create unique experiences.

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Marketing 52

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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

EATER

OCTOBER 14, 2021

Inside Lola’s Cafe | Lola’s Cafe. Where to find farm-to-cone ice cream, Burmese ramen, totchos (tater nachos), and the purported home of the original Reuben There’s an old statistic that bounces around in Nebraska: Omaha has the most restaurants per capita of any city of comparable size (around 1 million people in the metro area). The factoid is repeated over and over, and its accuracy has ceased to matter.

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Information Pricing Marketing 103

The Restaurant Times

OCTOBER 14, 2021

The food industry is rapidly growing and has witnessed a tremendous surge in online food ordering. The COVID-19 pandemic has further paved the way for dark kitchens. The food delivery segment in the UAE is expected to grow by 23 percent annually with the rise of dark kitchens. Physical restaurants will be outnumbered by virtual brands operating out of dark or cloud kitchens in the next five years, says Deliveroo Dubai. .

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Kitchen Operations Definition Marketing Training 52

Modern Restaurant Management

OCTOBER 11, 2021

With increased talk of COVID-19 vaccine mandates and the rise of the Delta variant , restaurant owners are still adapting their dine-in operations to keep up with the times. As a part of this process, many operators have once again turned to outdoor dining as a lifeline to help recover lost revenue and make customers feel at ease. According to the National Restaurant Association's 2021 State of the Restaurant Industry report , 70 percent of consumers reported they would likely take a table o

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POS Systems Back of House Pricing Marketing 197

Modern Restaurant Management

OCTOBER 12, 2021

There’s a surge in demand for hourly workers, and restaurants nationwide are grappling with unprecedented staffing shortages. It’s even led some restaurants to temporarily shutter their doors. Recent research found this shows no sign of slowing down, as more than a third of workers don’t intend to return to the industry. Many restaurants are responding by offering higher (and higher) wages, signing bonuses, paid vacation and more.

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Download 197

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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

OCTOBER 11, 2021

You set yourself up for success by finding the right niche for your restaurant. Whether you’re serving gourmet food in a fine dining establishment or flipping burgers next to the local university, there’s going to be an audience that works best for your business. By focusing on niche marketing , your restaurant will flourish. What is Niche Marketing?

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Marketing Budgeting Communication Blog 196

Modern Restaurant Management

OCTOBER 13, 2021

Daily travel numbers are nearly back to what they were in 2019, according to the Transportation Security Administration ( TSA). With many businesses experiencing an increase in the number of guests, this equates to more foot traffic in public restrooms. In the wake of the pandemic, these spaces need to look their best, as clean restrooms can enhance customer satisfaction and encourage repeat business.

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Facility Management Marketing 196

Modern Restaurant Management

OCTOBER 12, 2021

As new variants are spreading across the country, some states are encouraging mask-wearing again. As a business owner trying to keep your restaurant open, you might consider requiring it for your patrons. Unfortunately, not everyone is on board with wearing a mask. That can create instant tension in your establishment and conflict between your staff and patrons.

Training 189

Training 189

Modern Restaurant Management

OCTOBER 14, 2021

Despite widespread COVID-19 vaccine availability, the restaurant industry is still in a vulnerable position in the U.S. This isn’t lost on the National Restaurant Association, which sent a letter to Congress this summer to highlight the results of a recent consumer confidence survey and to urge leadership to replenish the Restaurant Revitalization Fund.

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Information Download Presentation Marketing 180

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

EATER

OCTOBER 14, 2021

Louiie Victa/Eater. Whether you boil them, blitz them, pound them, or fry them, jackfruit seeds are open to any experiment Once upon a time in Goa, jackfruit seeds found a home in the mud collected from anthill mounds, known locally as ro’in. The mud was combined with cow dung to create a slurry used to form a structure around the seeds, preserving them for future use.

Events 103

Events 103

EATER

OCTOBER 14, 2021

Floki /Shutterstock. “Gastropod” digs deep to learn more about society’s least lovable plants When doing a word association with “weeds,” it’s likely that mostly negative connotations come to mind: allergies , invasive , the stupid plants ruining my garden. But as it turns out, there’s no actual scientific definition of what constitutes a weed. “There’s no objective botanical description of weeds.

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Definition Presentation Information Book 102

EATER

OCTOBER 14, 2021

Louiie Victa/Eater. Whether you boil them, blitz them, pound them, or fry them, jackfruit seeds are open to any experiment Once upon a time in Goa, jackfruit seeds found a home in the mud collected from anthill mounds, known locally as ro’in. The mud was combined with cow dung to create a slurry used to form a structure around the seeds, preserving them for future use.

Events 98

Events 98

EATER

OCTOBER 13, 2021

Illustration by Alex Castro / The Verge. Restaurant delivery platform DoorDash has launched a restaurant disaster relief fund that will offer grants of up to $10,000 to US restaurants affected by natural disasters over the next year, the company said Wednesday. The $1 million fund will be open to eligible restaurant owners beginning November 1st and is a partnership with small business assistance platform Hello Alice.

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Maintenance 98

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

EATER

OCTOBER 13, 2021

Dina Ávila/Eater. A dish that gives the last tomatoes of the season a place to shine As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its height, but they still have the power to bring a dish together, and to make summer last a little longer even as the evenings grow cooler.

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EATER

OCTOBER 14, 2021

“I need a mop to clean the floor, it’s too much drip, ooh (too much drip, ooh)” — Our patron saint, Megan Thee Stallion | Popeyes. The rapper isn’t just collaborating with Popeyes on “Hottie” sauce, she’s also becoming a franchisee Hot Girl Summer may be ending, but brand new Popeyes franchise owner, one Megan Thee Stallion, is staying very busy, teaming up with thee fried chicken chain to release a new sauce — poetically called Megan Thee Stallion Hottie Sauce — on October 19th.

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EATER

OCTOBER 15, 2021

RC Coffee. This isn’t what we meant when we said workers shouldn’t experience customer abuse Despite fully automated luxury communism sounding pretty sweet, Western workers have mostly felt haunted the specter of our jobs being taken by robots. Take RC Coffee , Canada’s first “robotic cafe,” aka an “unattended espresso machine,” which is basically a glorified version of whatever spat sludge and foam into a cup for five quarters in your college dorm’s lounge.

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EATER

OCTOBER 12, 2021

Christine Han. Saxelby Cheesemongers is beloved for specializing in artisan American cheeses [link].

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119

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