Modern Restaurant Management
AUGUST 17, 2021
Over the years, tech companies like Apple, Facebook, and Google have released privacy updates without most restaurant marketers thinking twice about how they impact their ad strategies. So, as a restaurant marketer why do you need to pay attention to this iOS14 update ? In short, Apple’s iOS14 update will give Apple users the option to opt-out of data sharing whenever they download an app.
7 Shifts
AUGUST 16, 2021
When it comes to running a restaurant, every shift counts. A bad shift can lead to unhappy customers and disgruntled staff. But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings.
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EATER
AUGUST 18, 2021
Photo by AAron Ontiveroz/The Denver Post via Getty Images. “Gastropod” hosts Nicky Twilley and Cynthia Graber explore where the marijuana industry is heading, for better and for worse On the previous episode of Gastropod , hosts Cynthia Graber and Nicky Twilley bit into the history of pot brownies. Now, on the second episode in their two-part series on edibles, the pair is exploring where the marijuana industry is possibly heading now that weed is legal — or in the process of becoming legal — in
EHL Insights
AUGUST 16, 2021
The trend of “Slow Travel” has become increasingly popular over recent years, however through COVID19 it has accelerated immensely and has almost become a new norm without people even realising. Slow tourism is forecasted to continue to grow in popularity, becoming an alternative to more traditional holidays and is estimat ed to grow at a 10% compound annual growth rate.
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
AUGUST 20, 2021
While the restaurant sector shut down during the pandemic, food supply chain technologists were working hard to open new avenues to improve automated processes for restaurants. As restaurants reopened to increased costs and staff shortages, automation has become less a future goal than an urgent need. For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent accuracy, saving labor, reducing waste, and making food safer
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
AUGUST 16, 2021
Two women cut salmon into strips at the fish camp on a stretch of the Yukon River called the Rapids, in 2007. | Rick Loomis/Los Angeles Times via Getty Images. For Indigenous Alaskans, recent declines in the local salmon population pose an existential crisis This story was originally published on Civil Eats. In St. Mary’s, Alaska, the people of the Yupiit of Andreafski look to the south wind, the budding tree leaves, and even the formations of migrating birds to discern whether the pulse of salm
EHL Insights
AUGUST 16, 2021
The trend of “Slow Travel” has become increasingly popular over recent years, however through COVID19 it has accelerated immensely and has almost become a new norm without people even realising. Slow tourism is forecasted to continue to grow in popularity, becoming an alternative to more traditional holidays and is estimat ed to grow at a 10% compound annual growth rate.
Modern Restaurant Management
AUGUST 16, 2021
Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. However, in the past few months, I have run across some incredible stories that are heartwarming and inspiring. They remind us not only that there are great people out there, but also that many of them work for us! The common thread is that each story is about incredible staff and great managers and that, together, they support each other inside and outside of th
The Restaurant Times
AUGUST 17, 2021
Digital menus are the menus that are presented to customers as soft-copy. They are visible on a screen and generally give them the option to order online. They can be accessed via QR codes, websites, or mobile apps directly by the customers without any assistance from the restaurant staff. The orders are instantly accepted and sent to the kitchen. With such simplicity, you would not need waiters to manually take orders and direct them to the kitchen.
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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.
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EATER
AUGUST 18, 2021
Three people in foam hot dog costumes, which may or may not represent vegan hot dogs | Getty. PETA wants the big hot dog costumes at baseball games to be vegan, but surprise! They already are. It’s a known truth that the hot dog race at any baseball game is the best part of the game. Baseball is boring, but watching adults run around in giant foam hot dog costumes, with one inevitably falling over because it’s impossible to maneuver one’s limbs, and then get trampled by the other two as they att
7 Shifts
AUGUST 20, 2021
The news of minimum wage increases across North America is hardly 'news' these days. As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. This year, the following states have, or will, introduce new minimum wages that soar above the federal minimum.
Modern Restaurant Management
AUGUST 18, 2021
The design of a restaurant can provide the ambiance needed to keep customers coming back, even if the building’s space isn’t divided into specific use areas. Restaurant owners can separate the kitchen, dining area, and bar using different techniques with walls, altering the layout of the space to create a better traffic flow and better experience.
The Restaurant Times
AUGUST 20, 2021
Foods Gate Company is a leading F&B firm based in Saudi Arabia that creates, builds, and operates modern concepts and cuisines. Mr. Aldrees was always passionate about food and culture and dreamed of sharing his passion with the country and introducing different cuisines to the Saudi market. Before starting Foods Gate, Aldrees started his career in the financial sector with Samba Bank, and later Alawal Bank.
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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.
EATER
AUGUST 20, 2021
Natasha Breen/REDA&CO/Universal Images Group via Getty Images. What to do with ripe tomatoes? The salad, sauce, and pasta recipes that make the most of summer’s greatest bounty. With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness;
Eat Restaurant Management
AUGUST 18, 2021
Building strong customer relationships has now become the key to restaurant success. The better your relationship with the guest, the more likely they are to become loyal customers of your brand. Given that j ust a 5% increase in repeat customers can increase restaurant revenue up to 95%, it’s not something that can be ignored any longer.
Modern Restaurant Management
AUGUST 19, 2021
Today’s news cycle is measured in seconds (on a slow day!), and rumors can snowball into a perfect storm. No one wakes up wishing for a PR crisis, but when it hits, it’s imperative to gather your team, follow your crisis plan, think ahead, and set the tone and direction of your response. At Promova, we have worked with clients on various issues like IPO’s, litigation, high-profile executive scandals, data breaches, and more.
The Restaurant Times
AUGUST 18, 2021
Muchos factores influyen en la garantía de una excelente experiencia para el cliente. Si bien siempre nos enfocamos en la comida y el servicio, a menudo pasamos por alto el diseño del restaurante, que en realidad juega un papel crucial en la experiencia general del cliente. También se sabe que el diseño de interiores de restaurantes influye en el comportamiento de los clientes al hacer pedidos.
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.
EATER
AUGUST 19, 2021
From eye-catching labels for chile sauce to restaurant wallpaper, Overice founder Meijun Li translates culinary vision into visual design In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Meijun Li. Restaurant merch is having a serious moment. As restaurateurs got creative to make up for lost income during the pandemic, many saw opportunity in selling more than just graphic tees and totes to
Modern Restaurant Management
AUGUST 18, 2021
When you’re starting a new commercial food business, you’ll need a range of equipment depending on the nature and type of your business. Choosing the right commercial kitchen equipment for your establishment is essential. With the right equipment, you can control unnecessary expenses, maintain health and safety regulations, and prevent mishaps in your kitchen.
Modern Restaurant Management
AUGUST 18, 2021
In 2020, the pandemic forced over 111,000 bars and restaurants in the United States to close permanently, severely impacting the drinking and dining scene abandoned last winter. Now, many are looking forward to not only returning to their favorite haunts, but to exploring the new establishments that have opened outside of the confines of their apartment.
Modern Restaurant Management
AUGUST 16, 2021
This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. The second quarter of this year reflects a period during which state and local governments lifted pandemic restrictions, restaurants reopened, people got vaccinated, and consumers used restaurants more than they did throughout the pandemic, reports The NPD Group.
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
EATER
AUGUST 17, 2021
Ryan Fleisher. Chef Jiyeon Lee of Heirloom Market BBQ draws inspiration from traditional Korean dining and flavors [link].
EATER
AUGUST 16, 2021
Seasonal smørrebrød from Møntergade | Møntergade [Facebook]. From René Redzepi’s pandemic burger restaurant to historic spots for smørrebrød and schnapps, here’s where to dine and drink in Copenhagen After weathering several painful pandemic shutdowns, Copenhagen’s dining scene has somehow emerged more varied than ever. The institutions that set off the Danish capital’s culinary boom a decade ago now share the spotlight with stellar bakeries, some of Europe’s best wine bars, a wealth of smørrebr
EATER
AUGUST 19, 2021
Valentina’s Tex-Mex BBQ’s Real Deal Holyfield breakfast taco | Robert J. Lerma/EATX. [link].
EATER
AUGUST 16, 2021
At Cote in NYC, a team of chefs reveal the research-and-development process behind the restaurant’s decadent seafood offerings Michelin-starred Cote in New York City combines steakhouse traditions with Korean barbecue techniques. While the restaurant is known for its premium cuts of dry-aged meat and its flavorful banchan, it also aims to take things further with a caviar and seafood program.
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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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