Modern Restaurant Management
JUNE 24, 2020
Restaurants are facing new and evolving challenges resulting from today’s complex circumstances. Some of those challenges, particularly for smaller, local restaurants, include implementing online ordering, creating a digital presence, and offering delivery for the first time. Even before current events arose, online ordering capabilities and digital touchpoints were becoming nearly ubiquitous.
7 Shifts
JUNE 23, 2020
With COVID-19 shutting down businesses worldwide in 2020, restaurants were forced to shut down their dining rooms and pivot to off-site dining only—takeout and delivery. There are two main options when it comes to opening your restaurant for delivery. The first option is to use a third-party delivery app like UberEats and Doordash, and while they’re great options to increase your restaurant’s reach, they are known to charge a large percentage of the total bill—often upwards of 20-30% in order to
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EATER
JUNE 26, 2020
Photo by Ronald Martinez/Getty Images. As coronavirus cases spike, Texas, Florida, and Idaho are among the first states to restrict restaurants and bars a second time As more states allow restaurants and bars to offer outdoor or limited capacity indoor, dining, the country has seen a massive spike in COVID-19 cases. It’s not quite a second wave — the first wave never ended — but the rising cases almost directly coincided with the reopening of businesses.
The Restaurant Manifesto
JUNE 23, 2020
It’s time to reconsider our blind faith in white restaurant owners as the standard bearers of the hospitality industry. The post Stop Lionizing White Restaurateurs Like Danny Meyer appeared first on THE RESTAURANT MANIFESTO.
Speaker: Amanda Adams, Fractional CFO, CPA
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Modern Restaurant Management
JUNE 23, 2020
Across the country, states are beginning to lift restrictions so that restaurants can open with limited occupancy and enforced social distancing measures. As they reopen, restaurant operators will need to make some immediate changes so guests and employees feel safe. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JUNE 26, 2020
Shutterstock. Plus, goodbye to the Costco sheet cake, and more news to start your day But for those that are open, fondue is questionably popular. Yesterday, Yelp released an Economic Impact Report , detailing the changes that restaurants, retail, and other industries have undergone because of the pandemic and the Black Lives Matter protests. And for restaurants, it’s a dire outlook.
The Restaurant Times
JUNE 21, 2020
Running a restaurant is an ultimate full-time job that requires sheer dedication and an eye for detail. Even though it may seem a glamorous affair to many, learning the art of running a restaurant is something that cannot be mastered in a single day. As the restaurant industry is rapidly evolving, the list of things that give sheer nightmares to restaurant operators seems endless.
Modern Restaurant Management
JUNE 25, 2020
Over the past few months, many restaurants made difficult decisions to reduce their workforce and apply a strict delivery and takeout format or pause operations entirely due to COVID-19. As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining.
Restaurant Engine
JUNE 23, 2020
For almost two months, applications to a $1,000-per-employee, grant-like program were limited to agricultural businesses. As of one week ago, the U.S. Small Business Administration (SBA) has reopened its application window to non-agricultural businesses for the Economic Injury Disaster Loan (EIDL) program. EIDL “advances” (grants, essentially) provide up to $10,000 of economic relief to businesses that are currently experiencing temporary difficulties as a result of COVID-19 complica
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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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EATER
JUNE 24, 2020
Photo: Kzenon /Shutterstock. Plus, high levels of arsenic were found in Whole Foods bottled water brand, and more news to start your day Crowded bars contribute more to coronavirus spread than protests and vigils do. Demonstrations and bar visits — in Ada County, Idaho, two kinds of outings that illustrate how drastically different SARS-CoV-2 transmission can look in contrasting environments across the United States.
The Restaurant Times
JUNE 25, 2020
Technological innovations and restaurant automation have brought a revolution in the restaurant industry. Restaurant technology has had a massive impact on F&B businesses operating in a lucrative market like Dubai, where the competition is ever rising. Experts say that technology is the key to growth and development in the Middle East F&B industry.
Modern Restaurant Management
JUNE 25, 2020
Over the past few months, the world has had to deal with a phenomenon it really never expected. The disruption that the COVID-19 pandemic spread across the world has changed consumers’ lives, and its fingerprints will remain for a long time. Consumers have had to alter their lifestyles and the way they think, down to their most basic habits – including thinking twice before daring to order food.
Restaurant Engine
JUNE 23, 2020
Congress is actively advancing the Restaurants Act of 2020 which could add $120 billion in funds to stabilize the restaurant industry. Even if it is signed into law, however, there are some critical mathematics below regarding the food service industry that will be well worth the reader’s attention. There are over one million eating and drinking businesses in the U.S., of which 658,000 are restaurants and bars, of which 500,000 are independently owned, of which 25% to 80% could close by th
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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
JUNE 22, 2020
An archival image of the Eskimo Pie’s Fudge Pie packaging, featuring the brand’s eponymous character. | Photo: National Museum of American History, Archives Center. Plus, China suspends imports of Tyson chicken over coronavirus concerns, and other news to start the day Eskimo Pie is the latest brand to announce a name change amid racial equity conversation.
The Restaurant Times
JUNE 24, 2020
In the past few years, there has been a steady rise in the popularity of the food delivery business. Considering the demand in the food delivery segment, restaurant operators are increasingly establishing online ordering websites and mobile applications. According to research, there has been a quarterly growth of 15 percent in the number of daily online food orders.
Modern Restaurant Management
JUNE 24, 2020
In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store. Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed directly on their website.
Restaurant Engine
JUNE 26, 2020
Getting food delivered provides ease for your customer and increases loyalty. Restaurant food delivery sales are expected to generate at least $200 billion by 2025, but it can be difficult to find an apples-to-apples comparison of their fees. The comparison below helps to evaluate the true costs of using GrubHub (including Seamless, Eats24, Tapingo, and LevelUp), UberEats , PostMates, and DoorDash (including Caviar and Mercato).
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
JUNE 23, 2020
As states begin to allow restaurants to reopen, service industry workers are again at high risk of catching and spreading the novel coronavirus People are understandably tired of staring at the same four walls and eating the same four (or maybe five) dishes for months on end. And as restaurants reopen, diners have jumped at the chance to sit in a restaurant’s dining room, or on a patio, and eat something — anything — new.
The Restaurant Times
JUNE 23, 2020
The food delivery market is booming, and the online food delivery segment is projected to grow to $365 billion by 2030 globally. Going by the food delivery statistics in the UAE, the food delivery sector is expected to grow at an annual rate of 6% and likely to continue for the next five years. Considering the high rentals and the thin profit margins of a traditional restaurant, many foodservice operators are now pivoting towards an online delivery model or cloud kitchen model that is more profi
Modern Restaurant Management
JUNE 24, 2020
There have been many industries that have had to adjust to the new reality of COVID-19, but likely none have been more dramatically impacted than the restaurant industry. Restaurants are slowly reopening to an entirely new set of business circumstances including a laundry list of state mandates, a wary public, and an economic hangover. There’s one question that’s now on the minds of operators everywhere: … Despite these conditions, the expectations placed on restaurant operator
Restaurant Engine
JUNE 25, 2020
Restaurants in New York City reopened on Monday, June 22, as part of Governor Andrew Cuomo’s Phase 2 Plan. Al fresco (outdoor) dining returned for 27,000 permitted restaurants throughout New York City and Long Island. “Phase Two of reopening is officially underway, New York City!” celebrated Mayor Bill de Blasio on Monday morning. Restaurant industry analyst Kate Krader shared her thoughts on the opening day on national radio. “I think a lot of the merchants were delighted that
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
JUNE 26, 2020
Shutterstock. Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. Expecting the worst, they were surprised to realize at the end of May that they were doing so much business through takeout and delivery that they were on track to meet their original sales predictions.
OpenTable
JUNE 21, 2020
Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Bipartisan Bill Introduced to Provide $120B in Relief for Restaurants – The Hill. Senator Roger Wicker of Mississippi and Earl Blumenauer of Oregon introduced a bill this week to support struggling independent restaurants and bars with a $120 billion fund.
Modern Restaurant Management
JUNE 26, 2020
Bryan Mecozzi owns Black Iron Bystro, a semi-casual, eclectic restaurant located just south of Buffalo in Blasdell, New York. When the COVID-19 pandemic hit, Mecozzi suddenly found his business and his employees’ livelihoods on the line. While he didn’t know if he’d eventually have to close his doors indefinitely, Mecozzi did know that he wasn’t ready to give up on the successful business he had built.
Restaurant Engine
JUNE 22, 2020
Al fresco (outdoor) dining returned this morning in New York City and Long Island as part of Governor Andrew Cuomo’s Phase 2. Cuomo made the announcement during a press conference on Wednesday. Most restaurateurs heard about the news on Thursday and have been scrambling over the weekend to prepare for reopening this morning. . Official announcements are maintained at [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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