Modern Restaurant Management

MARCH 15, 2021

Gaining traction as you work to franchise your concept can take a great deal of effort and strategic thinking. After more than a decade of investing in a variety of industries and branded businesses, I’ve learned what exactly businesses need to do before they start franchising and throughout the process to maximize success. These steps are tried and true, and have guided the franchisors I’ve worked with to the opening of 750 successful new franchise locations.

Marketing 208

Marketing Customer Service 208

EATER

MARCH 19, 2021

Getty Images. [link].

145

145

The Restaurant Times

MARCH 17, 2021

Before kickstarting your dream restaurant business, you may require a proper funding plan and business proposal that will act as your sales pitch when you’re looking for investment for your venture. As your restaurant’s future may depend on it, your business proposal must be so good it persuades investors to provide the funding you need. This article discusses how restaurants in the UAE can create an effective restaurant business proposal. .

Information 52

Information Article Events 52

7 Shifts

MARCH 18, 2021

A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.

Scheduling 148

Scheduling Front of House Reservations Back of House 148

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

MARCH 16, 2021

With COVID-19 guidelines restricting dine-in, restaurants need revenue from sporting events now more than ever. One way to capture more sales? Trim the menu. For many restaurants, major sporting events are a predictable and dependable boon for food and bar sales throughout the year. But with COVID-19 restrictions putting a damper on indoor dining, restaurant owners are scrambling to make the most of these timely moments through off-premise sales.

POS Systems 206

POS Systems Events Marketing 206

The Restaurant Times

MARCH 15, 2021

A study says that sixty percent of restaurants do not survive past the first year, and 80 percent do not last in the restaurant business beyond five years. A dying restaurant business reflects poor decisions made in the early months. There may be different reasons that lead to the failure of a restaurant business. But identifying the weakest areas and formulating an effective action plan can save it from failure.

POS Systems 52

POS Systems Pricing Marketing Information 52

Omland Hospitality

MARCH 15, 2021

It is without question that the agricultural industry in Canada is in desperate need of more workers. Simply put, farming in Canada displays many unattractive qualities that repel the population. Everyone knows that Canada is not the warmest country, and all Canadians are aware of the density in the more southern parts of the nation. This makes it incredibly difficult for the farming industry to thrive, farmers do not have year-round work due to the climate and nobody wants to live in the m.

52

52

Modern Restaurant Management

MARCH 17, 2021

Attracting customers into your restaurant starts with their ability to easily identify and find your business. This is why it is crucial to have a signage strategy. The biggest factors to consider when developing one are: location, size, and design. Consider this to be your first impression on any new customers — what do we want them to see? Keep in mind that primary outdoor signage should be large including a logo, text displaying business name, and potentially smaller text with a restaur

Presentation 197

Presentation Information Marketing 197

EATER

MARCH 19, 2021

Our livelihoods depend on a ratings system that must change [link].

135

135

Advertisement

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

Modern Restaurant Management

MARCH 16, 2021

Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. The Brigantine, Inc., owners of Portside Pier turned to technologies powered by Control4 so most of the building runs automatically every day, including the lights, climate controls, outdoor firepits, audio system, video displays and even the security system and surveillance cameras.

Customer Service 195

Customer Service Scheduling Training Magazine 195

Modern Restaurant Management

MARCH 19, 2021

Restaurant owners have had to completely flip their operations to accommodate proper health and safety protocols for over a year now, but the country is finally starting to see the light at the end of the tunnel with an influx of vaccine distribution. 2021 may have some good in store for the industry moving forward. However, change isn’t going to happen overnight.

Document 189

Document Accounting Information 189

Modern Restaurant Management

MARCH 18, 2021

Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. Physical menus are a trial to maintain: They need to show multiple day parts, they may not reflect what’s actually available in the kitchen, and they can be impossible to coordinate across more than a few locations.

Information 189

Information Back of House Blog Pricing 189

Modern Restaurant Management

MARCH 16, 2021

Restaurant recovery is a main topic of discussion in this episode of The Main Course as we spoke with Cristin O’Hara, Managing Director, Restaurant Group, at Bank of America. “There is enthusiasm and positivity that the industry is turning the corner,” she said. “The second half of the year could see strong GDP growth, as people become more comfortable with returning to restaurants and the takeout business continues to soar.” Overall, she thinks the demand for dinin

Pricing 180

Pricing 180

Advertisement

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.

Download

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment?

POS Systems 156

POS Systems Front of House Marketing Back of House 156

EATER

MARCH 19, 2021

COVID-19 changed the way we dine out forever. Some of those changes should be permanent. It was one year ago that COVID-19 forced dining rooms across America to close, shutting down countless restaurants in the process. In the weeks that followed, whether or not they would return to the way they once were was an open question — and it still is. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government.

Events 128

Events Scheduling Presentation Marketing 128

EATER

MARCH 17, 2021

MediaNews Group via Getty Images. [link].

124

124

EATER

MARCH 19, 2021

It’s all about the triple bottom line at LA’s Bé Ù: social justice, economic justice, and environmental sustainability [link].

122

122

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

MARCH 19, 2021

Michelle Obama plays a grocery store owner in Waffles + Mochi. | Adam Rose/Netflix. Samin Nosrat, Preeti Mistry, Bricia Lopez, and Pía León on making Michelle Obama’s new, puppet-filled cooking show Waffles + Mochi , Netflix’s new culinary kids show , follows the adventures of two Muppet-like friends, Waffles and Mochi, who work in a supermarket and spend their free time traveling the world to learn about everyday ingredients.

Book 122

Book Events 122

EATER

MARCH 18, 2021

How many immigrant-owned restaurants and mom-and-pops were left out of early conversations about “saving restaurants”? In March 2020, Irene Li, chef of Mei Mei , a modern Chinese restaurant and food truck in Boston, and program manager of CommonWealth Kitchen , was spending most of her time thinking about how to keep her restaurant running in a way that made employees and customers feel good.

Program Management 122

Program Management Presentation Book 122

EATER

MARCH 16, 2021

Before he was accused of sexual harassment, DC-area Raynold Mendizábal clashed with female customers at his Silver Spring, Maryland, restaurant El Sapo [link].

122

122

EATER

MARCH 15, 2021

ImageFlow / Shutterstock. Vaccination against COVID-19 greatly reduces your risk of contracting the virus, but you can still pose a risk to others On March 8, the Center for Disease Control published its first recommendations outlining low risk activities for fully vaccinated people, offering a hopeful vision of the not-so-distant future. The CDC says that fully vaccinated people from separate households can gather indoors without masks or social distancing, and can even do so with unvaccinated

Events 122

Events 122

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

MARCH 19, 2021

The chaos of the pandemic has allowed some local restaurateurs to eliminate the practice altogether [link].

119

119

EATER

MARCH 16, 2021

[link].

119

119

EATER

MARCH 16, 2021

Slices of lemon chess pie with whipped cream | Courtesy of Petra Paredez. Star baker and Petee’s Pie owner Petra Paredez adds lemon juice and zest to this Southern pie The team at Petra Paredez’s New York pie shop Petee’s is used to having customers ask what a chess pie is — usually right after they’ve ordered one. The answers to that question vary, and not just among the staff.

119

119

EATER

MARCH 13, 2021

The Portland restaurant utilizes the area’s fresh lobster, muscles, mackerel, and other seafood “We’re making barbecue in Maine. It’s not easy to do, it’s not meant to be here in a lot of ways,” says Terlingua pitmaster Pliny Reynolds. His challenge is bringing together Portland’s bountiful fresh lobster, muscles, and mackerel, and Tex-Mex barbecue-style brisket, quail, and chorizo, oftentimes in zero degree weather.

116

116

Advertisement

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.

Guest Satisfaction