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As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.
What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur
Photo: Niloo /Shutterstock. Plus, Colin Kaepernick gets his own Ben & Jerry’s ice cream flavor, and more news to start your day More people admit to shoplifting what they need to survive. Since the pandemic began, Americans have called for relief for individuals and small businesses. Stimulus checks, rent and mortgage cancelation, and universal health care have all been on the table.
People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options. As a restaurateur, you have a built-in clientele at the ready. But is a client base enough to start your catering business? Opening a catering business tied to your restaurant can add extra profits to your business.
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.
The holidays are here and if we could pick any year to relax and let go a little more, it’s this year, right? Not so fast. Before putting your feet up and roasting chestnuts on an open flame, remember this: November to January are the busiest and most profitable months in the year. According to Deloitte , holiday retail sales this year should rise between one and 1.5 percent, amounting to between $1.147 trillion and $1.152 trillion during the November to January time frame.
The restaurant industry is constantly shifting and evolving because of new trends and tastes. Given the current scenario, you must always adapt to keep your business afloat. One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade?
Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.
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Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.
In a webinar as part of Toast’s Restaurant Recovery Series , co-sponsored by 7shifts and our trusted partners at XtraChef , we gathered restaurateurs from around the country to discuss new ways of managing staff, new service and compensation models, and how COVID-19 has impacted their business. Hosted by Henry Patterson of Rethink Restaurants , the panel featured restaurateurs: Andrea Borgen from Barcito & Bodega in LA Kevin Healy from HOUSEpitality in Virginia Tanya Li from Flour Bakery + C
The New York Times has a theory on the popularity of curbside pickup : people miss going to restaurants and stores. Picking up curbside gives them a reason to get out, even if they never leave their cars. Beyond an excuse to leave the house, it’s also convenient, no-touch, and safe. Restaurants across the country are adding and expanding their curbside services out of necessity, and consumers have started using them more, also out of necessity.
Food trucks are gaining popularity in the evolving restaurant space. The advantage of mobility in the food truck format has given operators access to multiple locations at an initial capital lower than a restaurant of any other format. According to statistics, in 2019, the overall revenue stream from food trucks grew by $985M. It is no surprise that foodpreneurs are looking for ways to invest in a food truck instead of going for a traditional restaurant.
Incarcerated people, abolitionists, lawyers, and lawmakers paint a grim picture of the state of food inside the Commonwealth’s prison system, especially during the pandemic [link].
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.
As restaurants and bars struggle through the pandemic, the alcohol industry is suffering along with them. Despite a jump in store sales as consumers began drinking more at home, global alcohol sales are expected to fall about 12 percent in 2020, according to IWSR Drinks Analysis. In this challenging year, one bright spot for the industry has been the booming popularity of ready-to-drink (RTD) alcoholic beverages.
Social media platforms, such as Facebook, Instagram, and Pinterest, make it easy to connect with potential customers. And, there are many different channels through which you can communicate with your audience. If you have limited time and money, how do you know which platforms you should be using to promote your restaurant? You won’t know which platforms work for you until you’ve tested them all to see which deliver the best results.
I love NYC. I found my success in this city which is struggling amidst the Pandemic. This year, I have watched the news and social media, alongside the restaurant-owned communication channels, share their plight. As such, I made it a point to choose staycations and delivery and braved visits to restaurants when many of my friends would wait to see how I fared and reported back to them.
The advent of on-demand food delivery can be traced back to the early 2000s when the use of GrubHub, Seamless and numerous other online and mobile food-ordering systems became commonplace among college students and young professionals throughout the United States. Gone were the days of leafing through a pile of crumpled menus to order takeout. Now, one could quickly search for local restaurants, view their menus, and order and pay online.
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.
It's no secret that the restaurant industry has been severely impacted by COVID, perhaps more than any other industry. There have been bright spots – the QSR sector, notably – and recent signs that a turnaround is underway, including Moody's upgrading its industry outlook to stable last month. But in general, restaurants have had to chart their own path to recovery.
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Angela Fernandez , the Vice President of Community Engagement at? GS1 US , the information standards organization?, about food safety and traceability. To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.
At a time when stress is running high for folks cooped up at home, comfort food from their favorite restaurant is a respite in a crazy world. Fortunately, loosened restrictions have allowed most restaurants to welcome dinner back, although in many cases they are still operating at reduced capacity and with such caveats as shortened menus, face coverings when not seated, and social distancing.
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.
Shutterstock. Our favorite recipes for chewy, chocolatey brownies — and one blondie, too. Holiday baking season is in full swing, but brownies have been on our minds for a while now. Maybe that’s because of the inexplicable inability of the most recent crop of Great British Baking Show contestants to make one correctly. (Seriously, Britain, what’s going on?
A dish from Sazenka, the first Chinese restaurant in Tokyo to get three Michelin stars | Sazenka. There are two new three-star restaurants in the most Michelin-starred city Tokyo is the latest stop on Michelin’s international dining guide tour, and the French tire company continues to be particularly generous with its starred designations in the Japanese city, which has more Michelin-star restaurants than any other.
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.
The takeout window at Cubanos ATL | Ryan Fleisher /Eater. On Monday, December 14, four restaurateurs from across the U.S. share the challenges they faced in 2020 Eater Talks: How Restaurateurs Innovated Their Way Through 2020. December 14 — 1:30 p.m. ET / 10:30 a.m. PT. For restaurants, the consequences of the pandemic were immediate — and therefore so was the need to “pivot,” that cliched catchphrase of 2020.
“I do say it like that, but not because I think that’s how it’s actually pronounced,” the TV chef and writer said after breaking the internet on Monday [link].
The Adirondack Barrel Cooperage toasts all of their barrels using “The Dragon” “There’s a discrepancy between coopers and distillers of how much flavor comes from the barrel and how much comes from the actual distilling process,” says Adirondack Barrel Cooperage co-owner Joe Blazosky. “We think it’s around 80 percent of the flavor. But.we’re the coopers,” he laughs.
But until I can afford a $650 toaster, I’ll just keep on clicking through the Sicily-inspired collection My fantasy kitchen is filled with Smeg appliances: a mint-green refrigerator , an accompanying mint-green dishwasher, even a mint-green espresso machine , and I don’t drink coffee. In my head, I offset the toothpaste palette with pastel accents: a cream-colored stand mixer and a pale pink blender, like the one in Brendan Fraser’s family kitchen in Blast from the Past.
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.
Chef Jack Tsoi has been developing his technique three decades at East Court and Mike’s BBQ in Toronto “It’s actually a lot of steps to make Chinese-style roast pig,” says East Court and Mike’s BBQ chef and owner Jack Tsoi. “It’s not an easy task, this line of work.” Tsoi has been perfecting the art of roasting up to 10 whole pigs a day for the last 20 to 30 years at his popular Toronto shop, ensuring that each pig leaves the oven with even, crispy skin, juicy meat, to be served in a variety of
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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