Modern Restaurant Management

JANUARY 14, 2022

In mid-December, a story went viral on Twitter across the pond about a customer being refunded by a food delivery service after complaining that the “four milkshakes, a cheesecake and an ice cream” they had ordered from a Manchester restaurant were “too cold”, as reported by Manchester Evening News. The restaurant owner turned to the media as he felt he had to speak up against the “spate of suspicious refunds” he had been experiencing, with seemingly legitimat

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EATER

JANUARY 12, 2022

The New York Times credits the “Fixer Upper” star for this transcendent peanut butter and chocolate combination, but both the comment section and Gaines herself say otherwise It is important that I begin by assuring you that Joanna Gaines’s brownies are delicious. More than delicious, actually, they are perfect. Like some of my favorite pastries, they benefit from a slight chill, which in this case further defines the layers; the frosting becomes like a hardened chocolate shell, the peanut butte

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EHL Insights

JANUARY 10, 2022

Since the turn of the twenty-first century, "technology" has been the buzzword that’s been said to death – and it’s not going anywhere anytime soon, if ever at all. In the hospitality industry, technology had once been vilified by some as the harbinger of doom to the sacred ‘human touch’. Hence, the big question, how can machines create personable experiences?

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The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 Gt of CO2e annually, accounting for 8% of GHG emissions. This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Around 1.4 billion tons of food is wasted across the globe every year, which represents nearly 1/3rd of global food consumption.

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POS Systems Accounting Blog Scheduling 98

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

JANUARY 13, 2022

Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Inefficient restaurants are usually the result of a combination of, if not, all of the following factors: Bad stock management and rotation. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management. This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket.

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Restaurant Engine

JANUARY 12, 2022

Food trucks are on target to outpace traditional diners in popularity. Did you know there are nearly 33,000 food trucks in the United States? What’s more, the food truck industry’s market size has grown by an average of 6.6% each year from 2016 to 2021. This might lead you to ask, “Will food trucks outpace traditional diners in popularity?”. In this article, we look at the rise of the food truck and uncover if food truck trends will continue to grow.

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The Restaurant Times

JANUARY 13, 2022

After more than two years of unprecedented disruption, 2022 is shaping up to be another exciting and unique year for the food and beverage industry, with consumers demanding adventure and experience on the one hand, and businesses focusing on transparent industry practices and innovations that reduce waste, save water and minimize environmental impact on the other.

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Modern Restaurant Management

JANUARY 12, 2022

The pandemic has challenged the relationship between restaurant operator and guest. Brands that have shifted to a more customer-centric approach have an understanding of loyalty as being earned and not sold. Modern Restaurant Management (MRM) magazine asked Suzi Tripp, VP of Insights at digital transformation firm Brooks Bell how restaurants loyalty programs are evolving and the importance of having a head of loyalty who understands why people buy, how they buy and how often they buy.

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EATER

JANUARY 11, 2022

MSPT/Shutterstock. Filed by two women of color who formerly worked at the FeedFeed, the lawsuit alleges a hostile work environment, unequal pay, and “horrific mistreatment” Even if the FeedFeed cooking website and social media accounts are unfamiliar to you, its aesthetic has surely infiltrated your Instagram or Pinterest: endless pictures of glimmering pasta and molten cheese pulls, all under the #feedfeed hashtag, which has collected more than 19 million photos on Instagram.

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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

PhocusWire

JANUARY 13, 2022

Origin's travel curators have local expertise and use machine learning to help travelers find, plan and book their trips, including flights, accommodation and experiences.

Book 54

Book 54

The Restaurant Times

JANUARY 14, 2022

When ghost kitchens first popped up in the restaurant industry, it appeared to be an innovative solution to many obscure problems, such as a limited job market, rising costs, and increased catering overhead. . And, over time the global market for ghost kitchens is expected to grow from $43.1 billion in 2019 to $71.4 billion by 2027. Even before the COVID-19 pandemic, the takeaway food delivery market accounted for 8% of the UK foodservice, and the numbers have only gone up since.

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Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

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EATER

JANUARY 10, 2022

Amy McCarthy. The plant-based chicken nuggets mimic the flavor, but not so much the perfect texture, of a fast-food chicken nugget On Monday, Kentucky Fried Chicken’s long-awaited fake-meat nuggets officially arrived at the chain’s nearly 4,000 locations across the United States. The announcement couldn’t have come at a better time for the chain, which is apparently struggling mightily with supply chain issues, at least in my corner of the world.

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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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PhocusWire

JANUARY 14, 2022

Most of the publicly traded digital travel companies posted significant upticks in their results in Q3 2021, especially in revenue as customers took trips for the first time since the onset of the pandemic.

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The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. Every day, a large volume of delicious pastries, cupcakes, etc., end up in the bin just because it wasn’t sold in time. Such wastage is excruciatingly painful for the bakers, given the time and energy that go into creating the perfect pastries, crusty loaves, and delicious cupcakes.

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Document POS Systems Catering Information 52

Modern Restaurant Management

JANUARY 10, 2022

It’s no secret that the restaurant industry has changed dramatically in the last two years. COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Although the pandemic will continue to change how we navigate the restaurant industry moving forward, many operators are looking to find their new normal and begin proactively investing in their success again.

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EATER

JANUARY 10, 2022

Brandon Bell/Getty Images. On TikTok, users turn fast-food workers into content through viral stunts or videos designed to shame their behavior. Can we just not? At this point, it happens practically weekly. A video of a food worker or restaurant patron doing something ostensibly (or obviously) bad takes over TikTok, inspiring hearty debate over whether or not the particular behavior was appropriate.

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Presentation Information 116

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

PhocusWire

JANUARY 12, 2022

PhocusWire talks to Peter O'Connor, professor of strategy at the University of South Australia, on hotels are nurturing direct bookers and how distribution is swinging back in favor of OTAs.

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Marketing 52

MBB Hospitality

JANUARY 11, 2022

The last few years have been a big eye-opener for businesses. When the pandemic hit, many people were left in a bad place with their businesses. Many businesses closed temporarily when COVID hit, and some businesses even had to close down permanently. Since the beginning of the pandemic, business owners have been looking to get back on their feet and find a new sense of normal.

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Sanitation Customer Service Pricing Marketing 52

Modern Restaurant Management

JANUARY 11, 2022

Supply-chain management has always been a pain point in the foodservice industry, even in pre-pandemic times. But these days, between labor shortages and challenges in the shipping industry, staff is scrambling just to keep day-to-day operations running smooth. And with a lack of visibility into the supply chain, teams are left to guess on shipment and pick-up timing for critical supplies, including beverage-grade gas.

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Scheduling Presentation Training Marketing 189

EATER

JANUARY 14, 2022

Sophia Pappas. A culinary star in ancient Rome, this fermented fish sauce transforms everything it touches Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times. Over the course of more than a dozen centuries, it has managed to sustain its influence in the culinary world, even if its preparation method may have changed: Unlike the Romans, today’s garum makers don’t typically use huge quantities of fish and salt and seawater to p

Book 110

Book Pricing 110

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

PhocusWire

JANUARY 11, 2022

At The Phocuswright Conference, a panel of technology professionals discuss the benefits of self-sovereign digital identity for the travel industry - both for suppliers and consumers.

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The Restaurant Times

JANUARY 11, 2022

If the Indian restaurant industry has learned anything from the economic repercussions of the pandemic, it is that this recovery will be more like a marathon, not a sprint. If this was considered a race to return to normalcy, it is far from finished, and we don ’ t yet have a winner. The restaurant industry was one of the most severely affected by the Covid-19 outbreak around the world.

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Kitchen Operations Blog Events Marketing 52

Modern Restaurant Management

JANUARY 14, 2022

Following an expedited hearing on January 7, 2022, the United States Supreme Court granted a petition for stay of enforcement of OSHA’s COVID-19 Vaccination and Testing; Emergency Temporary Standard that would have been imposed on employers of 100 or more employees. This stay is, in effect, injunctive relief pending disposition of the numerous businesses, trade groups, and non-profit organizations’ consolidated petitions for review in the Sixth Circuit Court of Appeals.

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EATER

JANUARY 12, 2022

YesChef. In partnership with YesChef, chef Edward Lee puts a briny twist on a Southern classic “Shrimp and grits is one of the iconic dishes of the South,” says chef Edward Lee. Here, he puts a delicious spin on it with his recipe for oysters and grits in bourbon brown butter. “The flavor of bourbon and the flavor of the oysters is a pairing that really works nice together,” explains Lee, a celebrated chef, restaurateur, and cookbook author based in Louisville, Kentucky.

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Reservations 106

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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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