Modern Restaurant Management
MARCH 4, 2021
Necessity is the mother of invention, and COVID-19 has been the greatest single driver of necessity the restaurant industry has ever seen. Few industries were hit as hard – and few have been as inventive in their solutions. According to Statista , between March and October 2020 the food services industry lost $130 billion in sales compared to the previous year.
EATER
MARCH 4, 2021
Faced with financial uncertainty and risks to their own health, many restaurant employees don’t feel safe working in these environments [link].
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The Restaurant Manifesto
MARCH 1, 2021
The explosion of virtual restaurants threatens the sustainability of traditional business models. The post Ghost Kitchens Cloud the Future of Restaurants appeared first on The Restaurant Manifesto.
7 Shifts
MARCH 3, 2021
When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. The stories of adaptation and pivot in the restaurant industry are nothing short of remarkable, as owners and operators have shifted business models on their head in order to stay afloat—and thrive. From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
MARCH 5, 2021
A restaurant’s website is an important information tool for your customers. Since this is the case it is crucial to update your website with the most recent and relevant information for your establishment. Knowing the kind of content your patrons are looking for and what changes to make is just as important. A well-designed restaurant website will help bring guests from online into your restaurant’s front door.
EATER
MARCH 1, 2021
Dingding Hu. While the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white The first time I tasted kombucha was in 2010, at a Whole Foods in San Francisco. As I drank the ice-cold bottle of GT’s Multi-Green, I was surprised by how familiar it was: Its sharpness reminded me of long-fermented Taiwanese fruit vinegars and suan cai, while its funk called to mind the diverse array of ferments, such as furu, tempe
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
LimeTray
FEBRUARY 27, 2021
Families have started to eat out more. Eating out still remains a top choice for families on holidays / weekends. This trend has important ramifications on restaurant owners and managers. Whether you operate a traditional fast food restaurant, fast casual restaurant, or sit-down restaurant, you need to be aware of the changing demographics of diners.
Modern Restaurant Management
MARCH 2, 2021
Prior to COVID-19, I would have told my clients that the most important key to success in the restaurant/bar/hospitality business is customer service. But COVID-19 has turned our industry on its head. The things that were important 15 months ago don’t seem so crucial now. As more operations open and more people get the available vaccines, the most critical thing that we can do as owners is to entice guests to walk in our doors.
EATER
MARCH 5, 2021
Former employees accused the fine dining restaurant of failing to pay minimum wage for all work performed, among other complaints; chef Blaine Wetzel denies the allegations [link].
Modern Restaurant Management
MARCH 1, 2021
Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. In fact, today’s consumer is demanding total transparency, so it is incumbent on restaurants to provide assurances that both the premises and the food are safe.
Speaker: Jennifer Hill
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.
Modern Restaurant Management
MARCH 4, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant labor issues with expert Mary Hamill, VP, Pre-Sales, at HotSchedules, a Fourth company. The pandemic has had a tremendous impact on restaurant staffing and Hamill noted that many restaurants reevaluated how they staff and looked to her company to help them with labor optimization.
Modern Restaurant Management
MARCH 3, 2021
In the most recent of a series of guidance, the Occupational Safety and Health Administration (“OSHA”) issued “ Protecting Workers: Guidance on Mitigating and Preventing the Spread of COVID-19 in the Workplace ,” on January 29. The guidance informs employees of what they should know. In addition, the guidance, while characterized by OSHA as making recommendations that are “advisory in nature,” appear to impose additional obligations on employers to make their
EATER
MARCH 4, 2021
Getty Images/EyeEm. In “Rice,” historian Michael Twitty goes deep on the most versatile Southern grain, with recipes Like The Cooking Gene before it, the newest book from historian Michael Twitty provides lessons on African-American culinary history in the South, and excitingly, its insights into the region’s food culture come through a laser focus on one ingredient: rice.
EATER
MARCH 3, 2021
From the iconic Lao Gan Ma to new classic Fly by Jing, the spiciest, savoriest, and most essential chile crisps and oils to have in your pantry These days when I open my fridge, a stack of chile crisp jars greets me. I’ve been collecting them for months now; I currently have at least 10 different chile crisps and oils, ready to turn up the volume on anything I make.
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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.
EATER
MARCH 2, 2021
Indoor dining capacities can go back to 100 percent and masks will not be required starting on March 10 [link].
EATER
MARCH 2, 2021
The almost-no-staff store is set to open in London this week [link].
EATER
MARCH 2, 2021
This will be the first time diners are allowed to take a seat inside the city’s restaurants since COVID-19 cases skyrocketed by 250 percent last November [link].
Modern Restaurant Management
MARCH 4, 2021
For nearly a year, many restaurants have straddled the line between open and closed. Driven by state and local COVID-19 data, they’ve been forced to shut down at the drop of a hat and reopen just as quickly. While the green light to reopen is long-awaited good news, as various states continue to allow establishments to open dining indoors at a limited capacity, there are monumental impacts to the overall foodservice industry and subsequent impacts on the food and beverage manufacturers and
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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
MARCH 1, 2021
STEKLO /Shutterstock. Following a heated debate on Twitter, the site has been replaced with an apology Over the weekend, product manager and engineer Tom Redman announced on Twitter that he and two friends were launching Recipeasly, a website for those looking to collect online recipes without having to read the many words of the recipe’s creator. The site, he advertises, is “your favourite recipes except without the ads or life stories.”.
EATER
MARCH 4, 2021
Photo: Niloo /Shutterstock. Around the world, people are paying more for household essentials Food prices are soaring around the world, due largely to the COVID-19 pandemic and climate change. This sadly comes at a time when millions of people are out of work and already struggling to afford essentials. As predicted by climate change experts, extreme weather conditions are wreaking havoc on the global food chain — the recent storms in Texas , which destroyed crops and livestock, being a recent e
EATER
MARCH 4, 2021
With dead, frozen crops, farmers are struggling to rebuild [link].
EATER
MARCH 3, 2021
Without a plan to vaccinate food service workers, Gov. Greg Abbott’s plan to roll back capacity limits and the mask mandate endangers some of Texas’s most vulnerable [link].
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.
EATER
MARCH 3, 2021
By blending different material and styles, the South Carolina-based forger makes truly unique knives At Middleton Made Knives in South Carolina, Quintin Middleton makes Damascus steel chef knives by welding two types of steel together. The bladesmith extends the concept of “blending” into his forging process as well. “My style is Japanese a little bit, but I take bits from the Japanese culture and the European culture, and kind of blend it together to make my own,” he says.
EATER
MARCH 4, 2021
Astonishing revelations from a leaked report show that data that could have provided insight into COVID-19’s spread in hospitality was never harnessed [link].
EATER
MARCH 1, 2021
Massachusetts is still just weeks removed from the pandemic’s peak, when its healthcare infrastructure was stretched to its outer limits for a second time in under a year. [link].
EATER
MARCH 1, 2021
The debut of Nusr-Et Steakhouse has been pushed back countless times [link].
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
MARCH 5, 2021
Nevada’s COVID-19 Task Force estimates that hospitality workers will be eligible in two weeks for one of three COVID-19 vaccines [link].
EATER
MARCH 4, 2021
Tienlon Ho | Pete Lee. Writer Tienlon Ho talks about collaborating with chef Brandon Jew on their new cookbook, “Mister Jiu’s in Chinatown,” and the challenges of documenting this moment in time in Chinese-American food In the two pages set aside for acknowledgments in Mister Jiu’s in Chinatown , the cookbook’s chef-author thanks Tienlon Ho “for writing this book with me, for qualifying our ideas and for pouring your heart into enriching these pages with Chinatown’s fascinating history.
EATER
MARCH 5, 2021
e.l.f. The makeup line, which includes eyeshadow and an avocado-shaped makeup sponge, will be released March 9 You ever walk into a Chipotle, see the offerings, and think, “Gee, I really wish I could turn this into a loo k?” Well, now finally you can accent your eyes with sofritas, thanks to Chipotle’s collaboration with E.L.F. cosmetics. “There is nothing tastier or prettier than the combination of burritos and makeup!
EATER
MARCH 4, 2021
Chefs and home cooks looking for a financial boost and creative outlet during the pandemic turn to the online platform [link].
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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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