Modern Restaurant Management

JUNE 22, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected.

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7 Shifts

JUNE 25, 2021

If you're having trouble finding great people to work in your restaurant, you're not alone. There is a labor shortage impacting the restaurant industry, which has made the already difficult task of hiring even more challenging. Over the course of the pandemic, some restaurant workers found jobs in new industries, left their cities, or are looking for something new.

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EATER

JUNE 22, 2021

Glenn Harvey. Restaurants have a storied history of neglecting ADA guidelines. As they reopen post-pandemic, there’s even less excuse for them to do so. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Ever been to a restaurant that shares your name?

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The Restaurant Times

JUNE 21, 2021

While the world may be divided on many aspects, one thing that unites us is the hope that the end of the COVID-19 pandemic is in sight. After over 18 months of staying at home, often under strict restrictions with limited movement, many of us are starting to gear up for the future. This is particularly true for small restaurant businesses. This industry has had to adapt its offerings significantly, with restaurant management needing to expand its models to include food delivery services.

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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

JUNE 24, 2021

As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Most simply do not have the time needed to research digital marketing strategies, let alone implement them.

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EATER

JUNE 25, 2021

Wonho Frank Lee. Ximbó — a rare form of chicken barbacoa — which, in the Indigenous Otomi language of Hñahñu Otomi, means “maguey stalks,” is hidden in the Bay Area [link].

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The Restaurant Times

JUNE 23, 2021

Creating a menu is a crucial task for dining establishments. Deciding on what all to include in the menu can be tricky. However, a bigger menu is not always better. In fact, it is advisable to keep the menu short from the point of view of controlling operating costs and improving customer experience. As revealed by a research study conducted at Columbia University , a limited menu having fewer options eases the process of decision making for the customers.

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Modern Restaurant Management

JUNE 25, 2021

When the COVID-19 pandemic began in the U.S., a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust food safety system. The company had installed sensors to monitor its 700+ refrigeration units and flag food temperature “incidents” in real time. Doing some forensics into their records, management realized that over a five-month period they had received over 14,000 alerts to potential problems.

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EHL Insights

JUNE 21, 2021

The United Nations Environment Programme (UNEP) reported that in 2019, emissions from building operations had reached record-high levels and estimated that direct building carbon emissions must be halved by 2030 in order to reach 2050 net-zero targets. Meanwhile, from the hotel sector’s standpoint, the situation is not anymore rosy: as the industry’s global footprint continues to grow rapidly, hotels will need to reduce their absolute carbon emissions by 66% by 2030 and 90% by 2050 , to avoid a

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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

JUNE 22, 2021

Lomtong Monrudee /Shutterstock. A spoonful of sugar may help the medicine go down, but a sprinkle of salt lifts fruit to new heights This post originally appeared in the June 21, 2021 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips. Subscribe now. During a recent Christmas, I was in my mother’s Palestinian hometown of Bethlehem in the West Bank, enjoying a breakfast of toast with zaaroor jam, the last fruit still growing in her fa

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The Restaurant Times

JUNE 24, 2021

Launched with a vision of bringing authentic and traditional Japanese cuisine to the Middle East, MATSU, a fine dining establishment based out of Abu Dhabi, offers exciting flavors and an authentic taste of Japanese dining culture. . The Japanese-style restaurant had been using a cloud-based management solution before, but repeated errors in the system constantly hampered their client satisfaction.

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Modern Restaurant Management

JUNE 23, 2021

Every year, Americans eat an astounding 30 pounds of french fries – that’s a lot of fried potatoes restaurants are churning out. National French Fry Day on July 13 celebrates the staple found on many restaurants’ menus. However, with deep-fat frying comes risk as the oil can easily reach near 400 degrees Fahrenheit and is extremely flammable, causing kitchen fires, scalds and more.

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Maintenance Training Article Events 188

Eat Restaurant Management

JUNE 20, 2021

With a whopping 4.33 Billion active users, social media is slowly taking over the world. To put it into perspective, that constitutes 91% of the total internet users across the globe. Given that this number has gone up by 13% in the last year, it’s safe to say that social media marketing is here to stay.

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Marketing 82

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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

JUNE 22, 2021

Shutterstock /David Tonelson. Can’t live with them, can’t survive without them The pandemic offered a huge boost to third-party delivery companies like DoorDash and Uber Eats as brick and mortar restaurants around the country were forced to close. Revenue for the four biggest apps doubled from 2019 to 2020, and the market continues to grow. But is that a good thing?

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Marketing 128

Restaurant Engine

JUNE 23, 2021

The pandemic presented an opportunity for restaurant delivery services. Did you know that more than 60% of consumers in the United States say they order food for delivery once a week? For most of your restaurant customers, delivery is an expected service. Today’s diners want convenience. They don’t want to worry about going somewhere to pick up food – they want you to bring it to them.

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Modern Restaurant Management

JUNE 21, 2021

With restrictions easing, customers are excitedly returning to their favorite restaurants. Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? Mobile order and pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods while also helping to maximize sales.

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OpenTable

JUNE 23, 2021

Hospitality is at the heart of many restaurants’ ethos—and for Kimpton Hotels & Restaurants it’s the… The post Kimpton Hotels & Restaurants provides ‘ridiculously personal experiences’ with OpenTable appeared first on Open for Business.

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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

JUNE 21, 2021

KEREM YUCEL/AFP via Getty Images. Harm Redux HTX, a group of harm reduction activists, is working with bars all over the state to educate bartenders on how to help someone who is experiencing an overdose [link].

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The Restaurant Times

JUNE 25, 2021

Los sistemas de visualización de cocina (KDS) son un sistema de visualización de pedidos e información en el backend de la cocina para aumentar la eficiencia del restaurante. Los sistemas de exhibición de cocina son cada vez más necesarios y famosos para los restaurantes modernos, especialmente los restaurantes de servicio rápido cuyo modelo de negocio gira en torno a brindar servicios rápidos a los clientes.

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Modern Restaurant Management

JUNE 22, 2021

Laws and regulations for Ghost Kitchens are the focus of this episode of The Main Course as host Barbara Castiglia speaks with Brett Buterick, Esq. “Ghost kitchens provide an opportunity to really expand a brand or get a product in front of customers that they otherwise couldn’t because of lower resources,” Buterick said. However, the concept is so popular that even big brands are getting into the virtual kitchen model.

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Marketing 179

EHL Insights

JUNE 22, 2021

With a 40% drop in the number of overnight stays in 2020, the Swiss hotel sector is on the verge of suffocation. An exceptional season this summer, however, could limit the damage.

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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

JUNE 23, 2021

Artur Widak/NurPhoto via Getty Images. New York is ending its program after 15 months, an ominous sign for similar programs around the country [link].

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The Restaurant Times

JUNE 25, 2021

La automatización y la tecnología de los restaurantes están cambiando rápidamente la forma en que operan y funcionan los restaurantes y los quioscos de autoservicio son unos factores muy importantes. Integrados con el sistema POS de restaurantes, los quioscos de pedidos automáticos están ganando impulso rápidamente para cambiar la forma en que se colocan los pedidos en los restaurantes de servicio rápido con una gran afluencia de público.

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Modern Restaurant Management

JUNE 25, 2021

Did you know the region from Texas to Wyoming, known as “Hail Alley,” receives more hailstorms than any other part of the country? Texas has consistently ranked at the top of the list of major hail events each year with 872 in 2019 and 601 in 2020. The damaging hail season begins mid-April, running through the summer and into September. Hailstorms are known for causing significant damage, wreaking financial havoc on individuals and business owners.

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Events 173

Modern Restaurant Management

JUNE 23, 2021

The world looked very different one year ago. Just weeks into the COVID-19 pandemic with more questions than answers, every industry was trying to figure out just how to move forward while still remaining safe, and keeping their staff and customers safe as well. One thing is for sure, those in the restaurant industry are well-poised for resiliency in the face of challenge — and they have overcome some real hurdles in the past year.

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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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