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Delivery and DIY. Given that many are not yet comfortable dining out, restaurant businesses are struggling to make ends meet. But, some owners have used this adversity as an opportunity to innovate and find alternative ways to keep their businesses running. COVID-19, in that regard, has definitely changed the future of restaurants. If you have not put in a takeout or delivery program, it's not too late.
"Winter is coming".said every restaurateur in existence. 2020 was a tough year, and you made a ton of sacrifices and difficult decisions already. But 2021 is the year to evolve your restaurant for whatever comes next. Even with positive movements towards a Coronavirus vaccine, the pandemic is still very much a part of our lives. As is the cold weather, giving way to new restrictions and challenges that make it harder for restaurants to do business.
The newspaper's unyielding commitment to white food critics needs to end. The post Pete Wells Should Step Down As NYT Restaurant Critic appeared first on THE RESTAURANT MANIFESTO.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
With health and safety on the forefront of everyone’s minds, restaurants need to build their strategies upon a foundation of trust and safety. To learn how you can adapt your strategy to account for difficulties and uncertainties in the current environment, read the tips below: Maximizing Safety with Covid-19 Testing. From beginning to end, the dining experience is filled with close in-person interactions.
The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora I used to think of pork as a life-giving food. One of my happiest childhood memories is shaking a fat pork chop in a Ziploc bag full of Shake ’n Bake seasoning before my grandmother slapped a few on a tray and put them in the oven.
Rebranding is a great exercise to stimulate business growth while reaching out to a new set of customers. Rebranding a restaurant business becomes necessary to keep your restaurant relevant at a time of changing customer preferences and capture a bigger market share. However, rebranding a business may often come with the risk of losing brand recognition and alienating loyal customers.
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Rebranding is a great exercise to stimulate business growth while reaching out to a new set of customers. Rebranding a restaurant business becomes necessary to keep your restaurant relevant at a time of changing customer preferences and capture a bigger market share. However, rebranding a business may often come with the risk of losing brand recognition and alienating loyal customers.
With the right smartphone or camera, you can take great looking food photos. Is social media marketing on the menu for your restaurant’s marketing plan? If not, it’s time now to harness its power for your restaurant. You know that owning a restaurant takes a lot of time and a lot of work. Not only are you responsible for staff, your menu, your customers, and keeping everything moving, you are responsible for marketing your restaurant in the best way possible.
The old nursery rhyme, “Jack be nimble, Jack be quick” could sum up the actions of successful restaurant operators in 2020. And, based on our recent survey of 830 US consumers, it’s likely a good mantra for 2021. Our team at Revenue Management Solutions has been carefully tracking consumer attitudes and behavior shifts since the start of the pandemic (April 2020) with qualitative and quantitative surveys across the US and from our international offices.
Illustration by D’Ara Nazaryan. The Food Timeline — librarian Lynne Olver’s years-long endeavor to catalog the entire history of food — was in danger of disappearing forever, but it’s found a new home at Virginia Tech’s special collections archive A few years ago, I was working on a story about bread soup when I stumbled upon a gold mine of culinary research called the Food Timeline.
NYC.PIE was founded by Mr. Raj Rao, an F&B veteran in August of 2014. Raj worked in the US for 30 odd years and on returning to India, he could not find a stand-alone Pizza place apart from the 5-star hotel brands and felt that he needs to do something about it. NYC.PIE has already gained popularity in Gurugram & New Delhi and is in talks with franchise partners for strategic expansion besides opening some more company-owned outlets. .
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.
The restaurant industry will look back on 2020 as the spark that changed how it does business. The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver. With this shift comes a challenge to labor conventions: how does one properly staff and budget for labor in this new era for dining?
When Matt Swank purchased Lena’s Pizza in Fredonia, New York, his first challenge was dealing with the brand’s legacy, while wanting to put his own mark on the business. “We faced the challenge of making sure our existing customers knew we were keeping the product the same historical product for which we had become known,” he told Modern Restaurant Management (MRM) magazine. “However, we also wanted to add our own touch to some new menu items.” To help direct
[A slice of Prince Street Pizza] | Nick Solares /Eater. Comments by Frank and Dominic Morano, the father-and-son owners of the NYC-based bi-coastal operation, were resurfaced by food blogger Joe Rosenthal in December [link].
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.
This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. An Unpopular Year. The U.S. restaurant industry closed one of the most unpopular years in history moving its way out of the steepest declines the industry has experienced since the Great Recession, reports The NPD Group.
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand?
There’s no disputing that the past year has been extremely hard on the restaurant industry overall. According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. Even before a pandemic spread across the globe in early 2020, customer experience (CX) was always key to the success of restaurant brands.
Flemming Madsen has journeyed from Demark to Florida and from investment banking to culinary entrepreneur. The owner of Delicious Raw, a healthy fast casual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. Delicious Raw has locations in Naples, Davie and South Beach, with plans to open another one in Wynwood this year.
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.
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with BentoBox Co-Founder and CEO Krystle Mobayeni about the necessity for restaurants to have a mobile-first approach to website design and how the pandemic has made the need for technology even more critical. “As technology has become more important in the dining out experience—definitely over the past decade, very much so over the past year—restauran
To relax at the end of the day, maybe we take slow breaths or turn our fingers to prunes in the bath. But if some entrepreneurs have their way, it’ll mean cracking open a can. [link].
The change, according to the company, is being made to regulate policies across stores and states When the pandemic began last March, grocery stores across the country were pressured into giving their workers, who were classified as essential, some better protections. There was extra “hazard pay,” as well as paid sick leave and other benefits extended to part-time workers.
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.
Getty. Finally, just “Julia” Belatedly responding to everyone who wished Julie and Julia cut out the whole blogger plot, HBO Max has ordered a drama series based on the life of acclaimed chef, cookbook author and TV host Julia Child. “Julia” will star Happy Valley ’s Sarah Lancashire as Child. The cast also includes David Hyde Pierce as Child’s husband, Paul, Isabella Rossellini, and Bebe Neuwirth.
Why Big Olive Oil erupted over a boutique distributor’s claims to a fresher, healthier oil I needed a nice bottle of olive oil. We had moved across the country in January and were now in month three of the COVID-19 pandemic — my expectations were lowered enough that homemade pesto sounded like an extravagance. Helplessly bound to my own demographic profile (“buy local!
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.
Shutterstock. Alongside restaurants and bars, recreational spaces like bowling alleys are also feeling the pressures of indefinite COVID-19 closures Up until August of last year, Eric Wells worked as a bartender at Bay View Bowl in Milwaukee. “I’ve worked at so many bars around the country and it was the greatest job I’ve ever had. I love that place so much,” he says, adding that he made more there than any other prior service industry postings.
American women with children are also three times as likely to have lost work In December 2020, according to the Bureau of Labor Statistics , there was a net loss of 140,000 jobs in the U.S. The service and hospitality industry was hit particularly hard, as “employment in leisure and hospitality declined by 498,000, with three-quarters of the decrease in food services and drinking places,” due largely to COVID-19 restrictions on dining. 15.8 million people reported that they couldn’t work becaus
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Aaron Noveshen, an F&B industry veteran who is a visionary in virtual concepts. His lifelong passion for food lead to his founding Starbird Chicken, a digital-first chicken concept based in Northern California. “From the start, we had an app and a frictionless, contactless digital experience, so we were well-positioned when the pandemic hit,” he recalled.
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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