Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.

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7 Shifts

NOVEMBER 22, 2021

Starting a successful restaurant requires passion, hard work and persistence. It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. In this article, you'll learn how to get a business loan for your restaurant so you can make your dream of starting or growing your restaurant a reality.

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EATER

NOVEMBER 26, 2021

Joe Beef/Facebook. [link].

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EHL Insights

NOVEMBER 22, 2021

Formerly Professor of Food and Beverage and Service Operations Management at EHL, Ian Scarth has a background in strategic development and leadership within the hotel and hospitality sectors. In this article he gives his views on what it means to be a purpose-driven organisation.

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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

NOVEMBER 24, 2021

It’s been a tough year for the foodservice industry. Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In other words, best practices are being created in-the-moment and shared with others as collaborative ideas. Even as COVID-19 has gotten under more control, restaurant operators are still struggling with the impact it has had on the industry and on their businesses.

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EATER

NOVEMBER 22, 2021

Getty Images. Bringing kids to a restaurant became controversial at some point. But with outdoor dining, it doesn’t have to be. The plan for my birthday last year was to have a nice lunch out in Napa Valley with some wine and my husband for the first time in months. The plan was not to bring my children, ages 1 and 3, to enjoy lunch with me. But it was the summer of 2020 and in those demoralizing early pandemic months, we weren’t yet comfortable with a sitter.

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Travel Pulse Hosting

NOVEMBER 24, 2021

Founder and CEO Michelle Fee was honored for her commitment to the industry and her franchisees during the pandemic.

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Modern Restaurant Management

NOVEMBER 23, 2021

As colder temperatures creep in and consumer disposable income dips , demand for on-premises dining could start to wane. Restaurant operators are now looking for solutions to retain customers as colder weather and economic conditions threaten their bottom line. Today’s restaurant guests are more selective about their dining experiences, and boosting customer loyalty is crucial as restaurants shift into this next phase of service and look toward the holidays.

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Travel Pulse Technology

NOVEMBER 23, 2021

Hopper is offering great savings on airfare and more for Travel Tuesday.

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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

EATER

NOVEMBER 23, 2021

The shelves at Soft Spirits in LA. | Courtesy Soft Spirits. Across the country, brick and mortar stores are opening to serve the needs of anyone looking for a fancy drink of something low-to-no proof When Mel Babitz went to bars in her early 20s, she’d order one beer at the beginning of the night and hold onto it until she left. Babitz wasn’t much of a drinker — even a small amount of alcohol made her feel sick — but in the early 2010s, there just wasn’t much on tap for her to drink besides selt

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PhocusWire

NOVEMBER 26, 2021

Analysis of activity by five major hotel chains indicated Marriott's strategy to target social media users on sites such as Facebook, Instagram, YouTube, Twitter and LinkedIn.

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The Restaurant Times

NOVEMBER 25, 2021

When you open a restaurant, you want your food to speak for itself rather than have to upsell it to your customers. Upselling, however, is not necessarily a bad thing. It has much better potential to drive average order value as opposed to pushy sales pitches to customers. When one upsells, one recommends menu combinations to customers based on their specific tastes.

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Modern Restaurant Management

NOVEMBER 24, 2021

MRM's Franchise Feed provides the latest news in restaurant and MUFSO franchising. AAG Named Franchisee of the Year. Apple American Group LLC (AAG), a wholly-owned subsidiary of Flynn Restaurant Group LP (FRG), was named the 2021 Abe Gustin Franchisee of the Year by Applebee’s Neighborhood Grill + Bar. Specifically, AAG is being recognized for its overall commitment to brand success, operational excellence, guest service and community involvement.

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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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EATER

NOVEMBER 24, 2021

Michaël Protin. [link].

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PhocusWire

NOVEMBER 26, 2021

If the 2000s and 2010s were about creating mega platforms and the centralization of product, pricing and experience, a new era for travel is likely to see the reverse taking place.

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Pricing 52

The Restaurant Times

NOVEMBER 25, 2021

Since the pandemic started, the restaurant industry has struggled with labour issues. Many restaurants have shut down, employees have had pay cuts, and many have even shifted to a different field. The quitting trend became so prevalent that it ’ s even been given a name: The Great Resignation. The restaurant sector has traditionally struggled with employee retention.

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EATER

NOVEMBER 24, 2021

Photo by Tom Kelley/Getty Images. We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment. With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good

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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

NOVEMBER 23, 2021

Rows at Scoria Vineyard in Caldwell | Sydney Nederend. From Basque chorizo to huckleberry ice cream, wine trails to mountaintop picnics, here’s everything you need to know about wining and dining in Idaho’s Snake River Valley Since it earned the nickname the Gem State, Idaho has been attracting fortune-seekers who see untapped value in the West. During the first six months of the COVID-19 pandemic, new residents flocked to the state, giving it the biggest pandemic population bump in the nation.

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EATER

NOVEMBER 22, 2021

Dina Ávila/Eater. Cookbook author Carolyn Phillips transforms a staid bird with a little help from soy sauce, rice wine, toasted sesame oil, and plenty of garlic This has been my family’s go-to holiday turkey ever since we moved back from Taiwan in the mid-’80s. I took a clue from China’s many “eight treasure duck” recipes and quickly started relying on a Shanghainese-style baste and Cantonese sticky-rice stuffing to transform this staid American bird into something my extended Chinese family (a

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EATER

NOVEMBER 23, 2021

Someone waved a pan at that cake | Channel 4. Frantically fanning a cake with a sheet pan to cool it down it is a staple of ‘Bake-Off’ lore. But what happens when you try it at home? In the long and frankly relentless history of humankind as we know it, there are a few things that are certain: we all die, there is no escaping the tax man, and at some point in a season of The Great British Bake-Off , a rushed contestant will wave a baking sheet over a cake in order to get it to cool it faster.

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EATER

NOVEMBER 23, 2021

Secchi brings his own spin on traditional fresh pasta dishes to NYC after years training under some of Italy’s best chefs At Michelin-starred Rezdôra , chef Stefano Secchi brings his seven years of training under the best pasta-makers in Emilia-Romagna, including time at Massimo Bottura’s famous three-Michelin-starred restaurant Osteria Francescana, to his NYC restaurant.

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Training 111

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

NOVEMBER 22, 2021

Kate Kook and her banchan empire. | Clay Williams. The Kate’s Kitchen owner discusses sourcing challenges, Thanksgiving banchan, and cooking through a pandemic As far as kimchi goes, the stuff that Kate Kook makes is pretty famous. Through her small-batch kimchi business Kimchi Kooks, Kate, along with her son, started selling jars of cabbage and white radish kimchi in Brooklyn stores in 2015.

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EATER

NOVEMBER 22, 2021

The Brewben Burger at Great Lakes Brewing Company | Great Lakes Brewing Company/Facebook. From spicy chicken wings to salty pretzels, here’s how to fill up pre-flight Whether you’re waiting to take off or lingering for a layover, Cleveland Hopkins International Airport (CLE) has several solid options for dining within the airport. There’s a restaurant from Food Network stalwart Michael Symon, as well as a brewpub from the city’s most famous brewery, Great Lakes Brewing Company.

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EATER

NOVEMBER 24, 2021

Target | Shutterstock. From one die-hard Target fan, a guide to pulling off a single shopping trip for all your food-focused friends When all other stores seem like too much work, when you don’t have the patience to match your loved ones to personality-appropriate brands, or when you plain forgot to do any holiday shopping at all, consider Target. Target, the place, is where you can roam and browse, reveling in the sheer delight of total anonymity and a gajillion celebrity collaboration products

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EATER

NOVEMBER 23, 2021

Nirvana Soul. [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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