Modern Restaurant Management
JULY 23, 2021
This year, 42 percent of restaurant brands plan to invest in customer loyalty programs. This is no surprise given that mobile has now become the restaurant industry standard, especially as the pandemic accelerated the need for digital ordering technologies. In 2020, Starbucks reported that nearly a quarter of all its orders in the U.S. were placed from a phone.
EATER
JULY 20, 2021
Getty Images. Why Morgan Neville’s Anthony Bourdain documentary fails to close the gap between the on-camera Bourdain and the person who performed him An obscure, 43-year-old chef and author of minor crime novels is reborn, after a sudden and unexpected literary success, into a life of global fame and influence. A charmed life, cut short when he hanged himself in a hotel bathroom in Alsace 18 years later.
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The Restaurant Manifesto
JULY 22, 2021
Reversing the domination of corporate food systems requires more progressive public policy. The post America Has A Chain Restaurant Problem appeared first on The Restaurant Manifesto.
OpenTable
JULY 20, 2021
Picture it: Saturday night. The restaurant is booked. But the best four-top sits empty, another reservation that never… The post No-show diners by the numbers appeared first on Open for Business.
Speaker: David Worrell, CFO, Author & Speaker
Modern Restaurant Management
JULY 22, 2021
Is it over yet? Not just quite but we can already see some effects of COVID-19 in the hospitality industry, especially restaurants. One would say: nothing will ever be the same. Nevertheless, these effects shouldn’t be considered as dramatic and apocalyptic. Just as in any other analysis, there are both pros and cons. Let’s observe some of the established ones that emerged in the restaurant industry in the past year – and won’t fade away any time soon: Customer Habits Hav
EATER
JULY 21, 2021
More than a billion marine animals, including mussels, died during the recent heatwave that swept across the Pacific Northwest | Alyssa Gehman. More than a billion marine animals died in the heatwave that swept across the Western U.S. and Canada last month. The climate crisis doesn’t exist in some hypothetical future — it’s already here. Tens of thousands of dead mussels lay along the coastline in Vancouver, British Columbia, boiled alive by the extreme heat wave that swept across the Pacific No
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
OpenTable
JULY 23, 2021
With vaccination rates rising, Americans are once again on the move. According to a report from American Express, 76% of… The post Travel is back: Get insights you need to understand what that means for you appeared first on Open for Business.
Modern Restaurant Management
JULY 19, 2021
As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. From kitchen staff to waitstaff and janitors to managers, the industry is faced with one of the tightest labor markets in years amid an economic recovery from one of the worst crises in living memory.
EATER
JULY 22, 2021
For thousands of Dominicans in New York’s Washington Heights, the shores of Lake Welch in Harriman State Park are for family, friends, and giant pots of empaguetadas Before sunrise on summer weekends across the Bronx and Washington Heights, Dominican families pack vans with folding chairs, coolers, and canopies in preparation for a day at New York’s second-largest state park, Harriman, or Los Siete Lagos (the Seven Lakes), as it is often called.
The Restaurant Times
JULY 20, 2021
As online ordering surges in the UK, food deliveries and takeaways have become a major stream of revenue for restaurateurs. In this new era, UK restaurateurs are profiting off takeaway businesses. According to Statista, a UK household spends about 5 pounds per week per person on takeaways. With such wide acceptance of takeaways in the region, especially post COVID-19, a restaurateur needs a perfect guide to opening a takeaway restaurant. .
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.
EHL Insights
JULY 21, 2021
In February last year in the midst of the Covid-19 pandemic, Blackstone completed the largest-ever private property deal in the UK by buying iQ Student Accommodation for £4.66 billion.
Modern Restaurant Management
JULY 20, 2021
The pandemic has devastated the restaurant industry, with profitability and staffing levels down for the vast majority of restaurant operators. As COVID-19 restrictions are lifted and the hospitality industry begins to reemerge, now is the time for restaurants to look at how to turn their pain points into strengths through technology. Restaurants should ask themselves the following question: as customers return to dining out, how can we keep not only our guests—but staff—happy?
EATER
JULY 19, 2021
Gao Viet Kitchen. [link].
The Restaurant Times
JULY 23, 2021
Stefan is MD-KSA and Group Strategy Director at Keane, providing the lead on strategic F&B consulting, master planning, and concept development for the company’s studios in London, Dubai, Bangkok, and Jeddah. He was previously F&B Senior Director at Marriott for the Middle East & Africa and founder/CEO of TRIBE; with extensive work experience in the retail space, being associated with malls such as the Mall of the Emirates and Yas Mall.
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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.
eHotel Management
JULY 19, 2021
, WEF_Future_of_Jobs_2020. WEF Future Job Survey. Online Hotel Management Courses and Training.
Modern Restaurant Management
JULY 23, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Steve Schulze, the Founder of Nékter Juice Bar, a juice bar that is at the forefront of the juice cleanse revolution with cold-pressed juices, smoothies, and acai bowls. The duo talked about surviving the pandemic, Schulze’s path to launching the juice bar, and their plans for expansion.
EATER
JULY 23, 2021
Barry Brecheisen/Eater Chicago. [link].
The Restaurant Times
JULY 21, 2021
Back in 2017, food trucks were a big trend in India. It was a time when customers’ taste buds evolved and shifted more towards unique flavours. They found food trucks to be an uncommon and interesting concept of serving food. Their love for street food rekindled with this format, which is why food trucks were being preferred to dine-in ambiences.
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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.
Modern Restaurant Management
JULY 21, 2021
To help restaurants prepare for lifted restrictions and labor shortages, Cintas Corporation offers five essential tips. “From closures to limited capacity to other restrictions, the restaurant industry remarkably adapted to keep their businesses running during the pandemic,” said John Engel, Director of Marketing, Cintas. “As restaurants prepare for a return to ‘normal’ this summer, they are faced with new challenges, such as labor shortages, increased demand and ma
Modern Restaurant Management
JULY 21, 2021
After many months of home cooking and mixed success with baking experiments, most of us are really looking forward to meeting up with a group of friends for a tasty meal in a restaurant. Having been deprived of these types of social gatherings – and similarly a romantic candlelit dinner for two – even allowing for the requisite Covid restrictions, returning to restaurant dining holds huge appeal for many.
Modern Restaurant Management
JULY 20, 2021
This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Remarkable Resiliency. The U.S. restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group.
Modern Restaurant Management
JULY 22, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Joe Robert-Thornton, EVP and COO of HMSHost, a world leader in creating dining for travel venues. HMSHost operates locations all over North America and is part of Autogrill Group, the world’s leading provider of food & beverage services for people on the move. “We’re not really a brand, and so most people won’t know this because we’re operating other people’s brands,” Robert-Thor
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.
Modern Restaurant Management
JULY 21, 2021
There is no doubt that franchises do an incredible amount to help their franchisees, whether that’s providing business support and sharing key information to offering training and access to their trademarks and branding. Unfortunately, what many franchises often lack in providing is a unified payments system. The pandemic saw many quick service restaurants (QSRs), which are very often franchises, adopt a hybrid model of payments acceptance.
EATER
JULY 19, 2021
Shutterstock. Vibriosis cases are the highest ever recorded for the month of July, according to the Washington State health department [link].
EATER
JULY 23, 2021
In the ’90s, fine dining chef Andrew Selvaggio was tasked with creating a burger that would appeal to sophisticated palates. The problem was no one wanted it. The year is 1996. Charles and Diana are divorcing, Jerry Maguire tops the box office, a Finn Dorset sheep named Dolly makes a friend made from her own mammary gland, and America’s favorite sitcom is a show about nothing in which four neurotic New Yorkers debate life’s finer points.
EATER
JULY 22, 2021
Sophia Pappas. The world of vanilla products is as rich as it is potentially confusing. Here’s how to navigate it. Vanilla, as a concept, suffers a bad rep: The word alone implies something safe at best, and boring at worst. Basic, basically. But vanilla as an ingredient is a wondrous thing, ambrosial, floral, warm, and sophisticated. In truth, the essence of vanilla is anything but plain.
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
JULY 21, 2021
Photo by Daniel Krieger. New menu options at both fine dining restaurants will easily push the price of dinner for two past $2,000 [link].
EATER
JULY 21, 2021
Ethan Miller/Getty Images. The new measure comes as COVID-19 numbers climb [link].
EATER
JULY 21, 2021
Mary Kang/Bloomberg via Getty Images. Local health officials’ new recommendations suggest restaurant and bar customers should go back to masking up inside [link].
EATER
JULY 20, 2021
Hosts Cynthia Graber and Nicola Twilley. The popular podcast explores the science and history of food We’re thrilled to announce Gastropod , the award-winning podcast exploring food topics through the lens of history and science, is joining Eater as a partner on August 3. Launched in 2014 and hosted by journalists Cynthia Graber and Nicola Twilley, Gastropod offers unparalleled, enterprising journalism, in-depth reporting, production value, and storytelling.
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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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