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How value engineering can be a restaurant construction solution in the face of rising prices and unpredictable supply chains. As the prices of construction materials skyrocket due to rising inflation and supply chain woes, budgeting for commercial development has become significantly more challenging. It isn’t just the higher price tags, but the difficulty of sticking to budget constraints over the life of a project.
We don't have to tell you that the restaurant industry has a turnover problem. As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. Restaurants are a transitional industry for many—but many of the reasons that workers quit are entirely preventable. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. 1.
Orbita was first established in 2004 in Shenzhen, China. Orbita is well-known as a reputable hospitality products manufacturer with ISO certified 46,000 m² garden factory at Huizhou. They produce a variety of products that are widely used in the hospitality industry from hotel door locks to hotel amenities such as minibars, hairdryers, electric kettles, room safes, and many others.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Put your marketing skills to work to recruit new talent and fill open job positions at your quick-service restaurant. The outbreak of the pandemic sent unemployment rates through the roof. While government assistance programs and widening the talent pool are one way to conquer the issue, restaurant operators can implement new strategies to help ease the labor shortage by using marketing tactics.
A focus piece that resumes the challenges of independent hotels in their CSR journey. In a recent study of 14 independent hotels in France and Switzerland, we focused on two questions: What are the key drivers that push smaller independent hotels towards CSR adoption? And, conversely, what are the main barriers they need to overcome?
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Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
? Harness the power of social media to drive business to your restaurant. ?. Social media is vital to the success of your restaurant. Did you know that according to one study by Social Media Today, 30% of millennial diners actively avoid restaurants with a weak Instagram presence? That’s a strong number and just one of the many reasons why your restaurant needs a social media presence.
More industries are becoming highly data-driven and the restaurant industry is no exception. Big data may seem like a tech-savvy buzzword, but it's a hot topic of conversation for a good reason. Everything nowadays is trackable. For example, it's possible to track when restaurant employees clock in for their shift or which menu item performs the best.
Episode Summary. How do you stay on the pulse of what customers want? By paying close attention. Mijo Alanis has found success in his career by staying ahead of the curve—opening a juice and smoothie shop long before they were as ubiquitous as they are now. Mijo tells the story of Beyond Juicery from the way beginning of his career, how they've grown through franchising, and the “bus tub” moments that have helped him give the people what they want.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
According to Chris Breen, head of partnerships at Public Goods, which creates sustainable products for consumers and—increasingly—hospitality businesses, the key to procuring amenities that are best for the planet is simplicity. Breen shares with LODGING how hoteliers can change what is often a wasteful approach to guest amenities, including by ditching single-use plastic bottles of soap, shampoo, conditioner, and lotion and switching to tamperproof bulk dispensers.
The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. As consumers continue to feel a greater sense of normalcy, many pandemic-related concerns have started to subside.
You've waited long enough. Now that restrictions are lifting and we know how to travel safer in a world of COVID, restaurant professionals are gathering in-person at their favorite restaurant conferences. With so many different events on the horizon, you'll need to plan accordingly. Here are some of the most noteworthy restaurant conferences and events to attend, as well as some information to help you decide which ones are the best for improving your restaurant business.
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.
FSMA 204 establishes compliance guidelines for how you can implement more comprehensive traceability procedures for many produce items and products. Expanding traceability with traceability lot codes can profoundly impact supply chain efficiency and facilitate faster responses to public safety issues. However, many facilities may be unsure how best to use traceability tools like lot codes to reach their goals.
Chef Vincent Williams churns out 50,000 pieces of freshly fried birds for eager diners each week at his Culver City restaurant “I didn’t invent fried chicken, the thing I did was perfected it,” says Honey’s Kettle owner and chef Vincent Williams, who has been mastering the art of crispy, juicy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried birds per week to the hungry residents of Los Angeles.
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.
We are living in times where flaunting one’s whereabouts on the gram is everything. More often than not, we are looking for places with that “instagrammable” aesthetic. As per the Cambridge dictionary, it means: attractive or interesting enough to be suitable for photographing and posting on the social media service Instagram. In this episode of F&B Talks, we are in conversation with Dubai-based Tania Lodi, the owner of one of the world’s most instagrammable cafes.
Key performance indicators (KPIs) permeate every successful hotel; it’s crucial that you know at all times how you’re tracking towards any key goals and objectives you have outlined for your business over a certain period of time. KPIs help you evaluate whether your strategy is working and also give your whole team something to focus on and drive towards on a day-to-day basis.
This year’s Sweets and Snacks Expo revealed some upcoming snack trends, like s’mores popcorn, Jell-O gummies, and more Flamin’ Hot stuff The annual Sweets and Snacks Expo rolled into Chicago last week, filling the usually sober McCormick Place convention center with giant posters, plush mascots, branded race cars, and smiling salespeople distributing bite-sized samples in pleated paper cups.
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.
Controlar los gastos de restaurante es una de las principales preocupaciones de todos los propietarios de restaurantes de todas las zonas geográficas.con la subida de los precios de las materias primas, resulta aún más importante para los propietarios de restaurantes controlar el coste de los alimentos reduciendo el desperdicio innecesario de materias primas.
You should avoid promising in your restaurant marketing materials what your operation can’t deliver consistently. It’s impossible to create guest loyalty if you’re in the habit of building up expectations only to pull the rug out from under guests once you get them in the door. The marketing expectations you create through your promotional materials will be the baseline of what guests demand when they walk into your restaurant.
Boundless Life is a collection of communities comprising private homes, co-working spaces, an education system and recreational hubs for slow-traveling families in destinations around the world.
Celeste Noche/Eater. No-bake cheesecake with all the creaminess of regular cheesecake, no oven required Confession: I’m a late convert to cheesecake. Call it personal growth or the evolution of my palate, but what I once thought of as a cloyingly rich chunk of sweetened cream cheese disguised as a slice of cake has become one of the first items I look for on any dessert menu.
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.
Ice cream parlors are undoubtedly one of the most visited shops by kids and adults alike. No wonder ice cream is the most popular frozen dessert in the US. In fact, an average American consumes ~23 lbs of ice cream and related frozen desserts every year. In 2020, the US ice cream industry produced more than 1 billion gallons of ice creams generating around USD 5.6 billion in revenue, and the number has been growing every year for more than a decade now.
Roshi Rouzbehani /Eater. As a potluck contribution, dips have gotten a bad rap. But given a chance, they can be the stars of the show. A little while ago, a couple of friends came over to my house with about three cooler bags’ worth of options for both drinking and snacking. Only four of us would be there, but one of these friends suffers from the condition of being too generous and occasionally indecisive.
Tatiana Chamorro /Eater. Yes, potluck picnics can be casual and fun. But there’s a very specific joy in picnics that choose to go over the top. Much of the allure of a summer potluck picnic is its inimitable ease — it requires next to no preparation, just some sort of barrier between you and the ground (and even that’s optional if you aren’t particularly bothered by ants in your pants), a simple shareable spread, an oversupply of canned rosé (also optional… but is it though?).
The dish combines three important Israeli ingredients: sable, challah, and egg At Philadelphia’s Zahav , chef and owner Michael Solomonov and co-chef Beau Friedman have generated so much acclaim through dishes like fluke kubbeh niyeh, hummus tehina, and their signature pomegranate lamb shoulder, that reservations are booked out for months. Something Solomonov and Friedman take pride in is putting Israeli twists on classic dishes, like egg-in-the-hole using challah bread.
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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