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 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].
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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!
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.
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
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.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
MARCH 3, 2021
When Rahul was in the UK for his MBA, he had tasted one of his kinds of milkshakes and was keen to replicate the same taste in his hometown Hyderabad. Soon after returning from the UK, the entrepreneurial bug hit him and he decided to form a milkshake outlet. Initially, he was criticized by many for his business idea but he was keen to succeed. He decided to take a plunge and after rigorous research for over a year, he established the first Makers Of Milkshakes (MoM) drive-in outlet on a Bangalo
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 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.
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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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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.
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
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 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.
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].
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 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].
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 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
Modern Restaurant Management
MARCH 2, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the changing guest experience at franchises with TJ Schier, a veteran restaurant operator and consultant. Shier is the author of four books, has been an in-demand trainer for restaurants, and is a Which Wich franchisee. At the start of 2020, Schier wasn’t focused on off-premise.
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 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: 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
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 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 1, 2021
An array of street foods in Chengdu: rice crepes, back bingfen ice jelly, potatoes and chengdu-style pickles. In the mid 2000s, the Chinese government began declaring street stalls “backward” and “uncivilized.” COVID-19 changed their tune. Walk the streets of Chengdu, the capital of China’s southwestern Sichuan province, at dusk and you’ll encounter a pandemonium of smells.
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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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