Modern Restaurant Management

AUGUST 27, 2020

On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. That was just the beginning of the coronavirus pandemic, but at Wolf’s Ridge Brewing, it was a clear sign of change and we immediately knew we’d have to adjust our business model. A group of senior staff members met on Thursday, March 12 to discuss how to set up home delivery of beer, and on March 16, one day after Ohio Governor Mike DeWine ordered the closure of restaurants,

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7 Shifts

AUGUST 27, 2020

The words ‘employee handbook’ are enough to make any new hire quiver. That’s because, traditionally, they’re boring textbooks full of lifeless legal language and an endless list of do’s and don’ts. Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. And let’s be honest, when was the last time you read your own restaurant employee handbook?

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EATER

AUGUST 28, 2020

Dani Berszt /Shutterstock. Without a bailout, independent restaurants face a disastrous fallout A few months ago, as restaurants suffered through the first months of a devastating pandemic, chefs and restaurant owners across the country went on social media to call for a government bailout. In their pleas, they said that without government support, their restaurants would close for good.

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The Restaurant Manifesto

AUGUST 27, 2020

The Foundation's mission hasn't evolved with the changing complexion of the restaurant industry. The post Cancel the James Beard Awards, Permanently 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.

Accounting

Modern Restaurant Management

AUGUST 25, 2020

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Additionally, restaurants will experience a significant shift in technology and customer service. In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to

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EATER

AUGUST 25, 2020

Spicy Chicken McNuggets are debuting in the fall with a hot dipping sauce. | Photo: McDonald’s. Plus, KFC is no longer “finger-lickin’ good” in the time of coronavirus, and more news to start your day McDonald’s nuggets are getting a spicy makeover. McDonald’s is adding spicy chicken nuggets to the menu starting on September 16, marking the first time the chain has introduced a new McNugget flavor in the U.S. since the menu item debuted in 1983.

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The Restaurant Times

AUGUST 25, 2020

The food delivery business is prospering and gaining momentum in the restaurant industry. Observing the spike in food delivery business, the restaurant space has also witnessed a substantial increase in the number of cloud kitchens, also known as Dark Kitchen, Ghost Kitchen, Virtual Restaurant, or delivery-only restaurant. According to statistics, the global cloud kitchen market is expected to reach USD 2.63 Billion by 2026, at a CAGR of 17.2%.

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Modern Restaurant Management

AUGUST 25, 2020

This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Everywhere we turn right now it seems restaurant brands are continuing to face operational challenges and hurdles.

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Restaurant Engine

AUGUST 25, 2020

At their lowest moment — already unable to make rent — a restaurant owner can be kicked again while down. The Authorised Guarantee Agreement specifies that an outgoing tenant can be held responsible for some obligations of an incoming tenant. Popularized in English courts (on which U.S. judiciary is based) for many leases signed after January 1996 , this landlord-friendly clause is commonly included within many commercial rental contracts.

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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

AUGUST 24, 2020

NisanatStudio /Shutterstock. Supporting restaurants right now through takeout is an easy choice. It’s throwing away the resulting containers that’s hard. In the initial days of the COVID-19 pandemic, my family prepared nearly every meal at home. We took on ambitious kitchen projects, meal-prepped for lazy nights, baked at least two loaves of bread a week , and developed work routines that left plenty of time for cooking each evening.

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The Restaurant Times

AUGUST 25, 2020

Covid-19 has hit the restaurant industry badly and transformed the entire philosophy of running a restaurant business. Social distancing and hygiene standards now define the new normal in the F&B space. Restaurants are undergoing permanent changes in the way they operate. While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers.

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Modern Restaurant Management

AUGUST 28, 2020

Let’s face it: these past several months have been tough on restaurant owners, customers and communities. It’s not just business, though that’s part of it. We sacrificed and stayed apart to keep each other safe as the public health crisis unfolded. And yet we saw even more evidence that for some members of our community, there is no safety.

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MBB Hospitality

AUGUST 24, 2020

Opening and running a restaurant can be risky, especially now with restaurant operations being changed all across the country. However, there are still successful restaurateurs out there earning money during the pandemic. If you are interested in starting a business during this time, we offer restaurant consulting to help get you up and running. We know the ins and outs of the system and can assist whether you are a franchisee or own your restaurant.

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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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EATER

AUGUST 27, 2020

On November 2, Dawn Davis will become Bon Appétit’s editor in chief. | WireImage. Davis is currently a vice president at Simon & Schuster, where she founded 37 Ink, an imprint dedicated to publishing marginalized voices After months of internal chaos, shake-ups, and a reckoning over racism and pay inequality at Bon Appétit , parent company Conde Nast has named Dawn Davis as the food publication’s new editor-in-chief.

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Restaurant Engine

AUGUST 27, 2020

“So you’re seeing some chains like Papa John’s and Wingstop, who are setting these record-high numbers. Then, on the other side of that coin, you have full-service restaurants who are struggling, because the majority of full-service restaurants were generating close to 90% of their business inside before COVID-19.” So began my interview today with Danny Klein of Journalistic’s Quick Service Restaurants (QSR) Magazine.

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Modern Restaurant Management

AUGUST 26, 2020

Closings and partial re-openings due to COVID-19 have made for difficult times for restaurants, and many businesses have remained closed or are severely impacted even if still open. One major issue is that consumer confidence has been shaken, as patrons wonder if it’s safe to dine indoors, even with social distancing and PPE. In fact, a recent survey from Azurite Consulting found 44 percent of at-risk customers would not go to a restaurant until there is a vaccine, 85 percent wanted to see

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OpenTable

AUGUST 28, 2020

As cities reopen and people start to dine out again, it’s difficult to gauge what’s happening locally, whether other restaurants are open for outdoor dining, or if diners will even eat out. Keeping a pulse on all that’s happening in the industry and in your neighborhood also takes a lot of time that’s hard to find. . Restaurants can make more confident decisions if armed with the right information.

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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

EATER

AUGUST 24, 2020

But, soft! What bacteria through yonder velvety skin breaks? | Photo: fetrinka /Shutterstock. Plus, 7-Eleven is testing vegan pork rinds, and more news to start your day Peaches hit the recall list due to possible salmonella contamination. Oh cruel summer, is there no end to your punishment? Right on the heels of the Great Onion Recall , the season’s star stone fruit has also been linked to a multi-state outbreak of salmonella.

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Restaurant Engine

AUGUST 24, 2020

“We’re doing a lot more sanitation. Everybody’s wearing masks. We closed our dining room.” So began our phone conversation last week with Ohio chef Jordan Hamons , enumerating practices that nearly all restaurant owners in the country have been forced to adopt this year. At the top of mind for Hamons has been staff and customer safety. “We’re pretty quick about getting people tested, especially if they show symptoms,” continued Hamons. “Fortunately

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Modern Restaurant Management

AUGUST 24, 2020

As though an existential crisis of biblical proportions were not enough, if past is prologue, the aftermath of COVID-19 may be as challenging for the restaurant industry as the pandemic itself. If they survive, restaurants and their suppliers stand to face local governments starved for new sources of tax revenue. Regardless of any federal short-term infusions of cash into city halls, city leaders will face structural issues that will have them searching for new avenues to replace money lost duri

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OpenTable

AUGUST 27, 2020

OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by OpenTable’s leadership team, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.

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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

EATER

AUGUST 28, 2020

Getty Images/Science Photo Libra. It’s the latest stupid thing people are doing to get attention on the internet In a video that was posted on TikTok earlier this summer , a man is shown placing a watermelon on a chopping board. As soon as it’s in position, he begins to hack at the fruit, segmenting the entire melon before throwing the pieces into a nearby waste bin.

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Restaurant Engine

AUGUST 26, 2020

You’re right where you want your restaurant to be. It’s everything you’ve ever wanted: a dining room full of diners, no empty tables, and rapid revenue growth. Yet, interestingly, swift growth can be difficult to manage. As your restaurant grows, you’ll find you need to change some policies and procedures. You inevitably need to hire more staff, and you’ll need to concentrate on training.

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Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A Woman's Place' on Hulu. KitchenAid brand presents "A Woman's Place," a documentary short, now streaming on Hulu, place clip at top.

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Hotel Management Network

AUGUST 28, 2020

Real estate development firm The St. Joe Company has revealed plans to develop a new waterfront hotel project in Panama City’s downtown district, US. The post St. Joe plans new waterfront hotel project in Panama City, US appeared first on Hotel Management Network.

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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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