Modern Restaurant Management

DECEMBER 17, 2020

2020 has been a challenging year for restaurants and hospitality professionals to say the least. The good news is that with the recent announcement of three vaccine trials that are up to 95-percent effective, the light at the end of the tunnel is becoming more apparent. Looking ahead to 2021, there are three trends we see defining the restaurant and hospitality industry. 1: COVID pivots are here to stay for a while longer until widespread vaccination and herd immunity.

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7 Shifts

DECEMBER 18, 2020

Instagram is an important part of any business’s marketing strategy in 2021 , but you might be wondering how the social media platform can make an impact on your restaurant. In today’s world, people are constantly Instagramming their food before they eat it, especially if it looks pretty. There are bloggers who are updating their followers about their lives, everyday people trying to imitate the bloggers and food lovers who just want to share.

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EATER

DECEMBER 18, 2020

A photo posted Thursday using Izard’s social media handle showed a “bibimbap” without any cultural context [link].

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The Restaurant Times

DECEMBER 16, 2020

The startup costs of a restaurant can add up fast. Along with significant expenses such as the commercial space lease, licenses, permits, marketing, etc., procuring the right restaurant equipment is also one of the leading startup costs to look for. This article covers the list of fast-food restaurant equipment needed for opening a fast-food restaurant chain.

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POS Systems Procurement Back of House Sanitation 59

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

DECEMBER 18, 2020

It’s not exactly a secret that COVID-19 has affected a number of industries. It has had a profound effect on our lives in such a short time, that it’s sometimes hard to imagine that things are going to go back to normal. Among industries that have suffered the most, leisure is surely at the top. Everyone from owners to busboys has felt the devastating effects the coronavirus has had on the economy.

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EATER

DECEMBER 16, 2020

Getty Images. [link].

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Modern Restaurant Management

DECEMBER 14, 2020

How virtual restaurants can help keep the industry afloat — if done right. The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. With restaurant foot traffic projected to remain low as tighter restrictions are put into place, smart restaurateurs have adopted a new approach to help them sustain and even grow throughout the pandem

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Modern Restaurant Management

DECEMBER 14, 2020

The pandemic has changed the physical and economic environment in which restaurants operate. Although food delivery has long been popular for certain types of food, pandemic restrictions and consumer preferences hastened the expansion of food delivery for almost all food and meals. Food delivery can be done either through the restaurant itself or through unrelated third-party online food delivery services.

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Modern Restaurant Management

DECEMBER 18, 2020

Smack dab, in the middle of the Covid19 crisis, suddenly we’ve all realized just how valuable social media can be to sustaining and rebuilding our businesses. And there’s no shortage of articles informing us that we need to boost our social media efforts and understand how to properly use each channel. Unfortunately, choosing not to “play the game” or continuing to put it on the back burner isn’t going to cut it.

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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

Modern Restaurant Management

DECEMBER 16, 2020

Cultivating and harvesting aquatic animals for consumption has been a practice of every civilization in history. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise, according to the National Oceanic and Atmospheric Administration (NOAA). Today, there is an industry debate over wild-caught versus farmed, with the latter pulling ahead in many conversational circles.

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Modern Restaurant Management

DECEMBER 14, 2020

In this edition of MRM News Bites, we feature resources to help restaurants survive the winter weather and the learning how to improve bread-baking skills. Make it This Winter. US Foods Holding Corp. introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challeng

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Modern Restaurant Management

DECEMBER 17, 2020

The pandemic devastated the restaurant industry. For eateries trying to survive, many are implementing programs and technologies that address hygiene and safety protocols to mitigate risk and protect their employees and guests. These protocols are extremely important as restaurants are increasingly vulnerable if they are not compliant. In a proprietary survey that Bureau Veritas commissioned, more than 73 percent of people felt it was important that businesses take extra precautions regarding th

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Modern Restaurant Management

DECEMBER 16, 2020

It would be an understatement to say that 2020 has been a challenging year – especially for restaurants. When planning for an unpredictable future ahead, it’s worth considering how to maximize the positive impact gift cards can have on the bottom line. Although sometimes considered an add-on to restaurant offerings, there are a wealth of marketing advantages that go beyond the initial gift card sale itself.

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Marketing 183

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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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Modern Restaurant Management

DECEMBER 15, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with The Halal Guys’ CEO Ahmed Abouelenein about the company’s humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning three continents.

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Marketing 179

Modern Restaurant Management

DECEMBER 15, 2020

Artificial intelligence (AI) is something most of us encounter in our everyday lives without even realizing it. Social networks, mobile banking apps, chatbots, robo-readers, connected devices and even ride-sharing apps are all powered in one way or another by AI technology. Accenture defines artificial intelligence as a “constellation of technologies – from machine learning to natural language processing – that allows machines to sense, comprehend, act and learn.” The dri

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Modern Restaurant Management

DECEMBER 18, 2020

Tap 42 Craft Kitchen & Bar features modern interpretations of gastropub fare with signature craft cocktails, an extensive wine list, and more than 42 craft beers to choose from. Tap 42 was among the first concepts in South Florida to combine signature architectural design with a chef-driven menu, extensive craft beer list, and handcrafted beverage program.

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Magazine 173

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Diners Show Holiday Spirit. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.

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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

DECEMBER 15, 2020

Prices on every Uber Eats and Doordash order in California are expected to rise by December 16 [link].

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Pricing 145

Modern Restaurant Management

DECEMBER 16, 2020

QSR brands that quickly adapted television advertising campaigns with messaging to respond to the pandemic saw this strategy pay off with greater consumer engagement, according to EDO, an advertising insights and analytics company that specializes in search engagement. “QSR brands were already very offer-driven and had been promoting delivery through services like Uber Eats and Doordash, so they were better positioned to adapt and respond during this crisis, said Kevin Krim, President &

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EATER

DECEMBER 16, 2020

Sweetgreen. Plus, Nestle reportedly fired a worker for reporting a racist comment, and more news to start your day With many offices closed, Sweetgreen must find a new way to lure in the lunch crowd. Sweetgreen is arguably the most upscale of the pay-$15-for-a-huge-salad-because-you-forgot-to-pack-lunch places, and like the rest of those types of restaurants, it has been hit by the fact that a lot of workers aren’t going into the office anymore.

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EATER

DECEMBER 15, 2020

Banchan at Han Oak | Nick Woo. A kimchi crib sheet from the woman behind the jars at Portland’s acclaimed Han Oak restaurant Han Oak, the Northeast Portland Korean restaurant known for its crispy fried chicken, delicate dumplings, and seasonal vegetable banchan, is exactly the kind of place where you can feel comfortable eating alone. Because here, you’re not alone; you’re part of the family.

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Document 141

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

DECEMBER 16, 2020

Extended unemployment benefits are set to expire this month, and Congress hasn’t approved another stimulus package [link].

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Budgeting 139

EATER

DECEMBER 17, 2020

Katheryn Moran /Shutterstock. The viral TikTok trend is both comforting and confounding for wannabe chocolatiers ‘Tis the season for hot chocolate, and an especially decadent version of everyone’s favorite holiday drink (suck it, cider) is exploding on TikTok and in suburban communities across the country. A basic-b h packet of Swiss Miss mix just can’t compete with the visually compelling and viral glory of hot chocolate bombs.

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EATER

DECEMBER 18, 2020

The ads of the late 1970s and ’80s were so a part of the culture that they didn’t even feel like advertising Every year during the holidays from 1982 to 1991, McDonald’s would air a commercial that, thanks to its consistency, has become as synonymous with Christmas as candy canes and reindeer. In it, a group of children go ice skating on a pond in the woods, all taking to the ice with great enthusiasm, except for one runty kid who sucks at ice skating.

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EATER

DECEMBER 18, 2020

Alexi Rosenfeld/Getty Images. With winter bringing a COVID-19 surge and cold weather, some restaurants are temporarily closing In 2019, restaurateur Andres Branger and his partners had three Orinoco: A Latin Kitchen restaurants in Boston. Now, he has only one. As of November 17 , two locations are officially hibernating, ceasing operations entirely for the next few months and, hopefully, reopening when it’s safer and more profitable to serve customers again.

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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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