Modern Restaurant Management
APRIL 20, 2022
Horn & Hardart gave us a vision of what it means to have a working vending machine with practical utility. The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. No waiters, just steaming plates and a glass door that's opened by a coin.
EATER
APRIL 18, 2022
Stefanie Keenan/Getty Images for Jenni Kayne. An ode to “Martha Stewart Living,” which will end with the magazine’s May 2022 issue The Thanksgiving stuffing of my childhood never involved bread. Instead, my mom would render pancetta, cook aromatics in the gleaming fat, spike it with Madeira wine, and toss those richly flavored ingredients with almonds, green grapes, and dark slivers of wild rice.
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EHL Insights
APRIL 19, 2022
The pandemic and subsequent economic crisis have had a significant impact on many industries and have changed them permanently. The hospitality industry has been particularly affected: in 2020, 15.8 million fewer overnight stays were recorded in Switzerland and 40’400 jobs were lost. The experts at EHL are confronted with the effects of these changes on a daily basis.
The Restaurant Manifesto
APRIL 20, 2022
A recent controversy rekindled an old debate over what constitutes proper attire. The post Why Do Restaurants Still Have Dress Codes? appeared first on The Restaurant Manifesto.
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, 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.
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Modern Restaurant Management
APRIL 18, 2022
As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
SiteMinder
APRIL 21, 2022
Data at your hotel is everywhere and can be a driver of your entire business strategy. It’s especially important to prioritise data as a tool in the current era of hotel commerce where traveller demands are higher than ever. Depending where you are located, if you’re welcoming both domestic and international travellers or cater to both business and leisure guests, your guest data can provide you with the insight you need to drive your property’s success.
PhocusWire
APRIL 22, 2022
The feature allows travel businesses in the United States that use WeTravel’s platform to transfer funds to suppliers, employees and contractors for immediate cash withdrawal.
Modern Restaurant Management
APRIL 21, 2022
Margin Edge co-founders Roy Phillips and Bo Davis dive into the evolution of restaurant tech: where we’ve been and where we’re heading next. They started the compamy with the goal of automating tedious back-office tasks, saving restaurant operators time and providing crucial data for making business decisions. Davis, a restaurateur with a background in data science and technology, knew there was a better way to see and manage restaurant finances in real-time and Phillips’ backg
EATER
APRIL 18, 2022
The secrets to building the perfect sandwich, from the bread to the textures to the acid As a society we have a tendency to undervalue sandwiches. Pile all the ingredients for a bahn mi — multiple meats, pate, pickled vegetables, herbs and sauce — on a plate and it would be considered a fine entree. Layer it between two slices of bread and it becomes a lunch that’s supposed to be cheap and quick.
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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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The Restaurant Times
APRIL 22, 2022
The year is 2003, Kainaz Messman Harchandrai, was living her dream life working for a top hospitality brand in the country as their pastry chef. She was extremely happy with her job, working out of different cities every six months, exploring culinary heritage – a lot was going right for the 24-year-old Kainaz. . But just then, she hurt her back with a bulging disc, and the doctors told her she couldn’t be a chef anymore and that she would have to consider alternate career options. .
MBB Hospitality
APRIL 21, 2022
The start of the pandemic had restaurants scrambling to find a new way to provide service to their customers. The world changed rather quickly, and learning to adapt has been something that has been at the forefront of every business owner’s mind. Food trucks have helped ease the transition from pre-pandemic times til now. Here are 8 ways food trucks have helped the restaurant industry adapt to the pandemic.
Modern Restaurant Management
APRIL 22, 2022
In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. However, customers still sit physically in restaurants, blurring the lines between the online and offline. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, restaurant owners are looking for more: They want to streamline the checkout process further and for customers to complete the whole process
EATER
APRIL 20, 2022
James Leynse/Corbis via Getty Images. Dollar stores often fill the gap when grocery stores exit communities. Critics say they make food inequity even worse. This story was originally published on Civil Eats. Lorraine Cochran-Johnson, a county commissioner in DeKalb County, Georgia, knows precisely how many “small box” discount stores there are in her 360-mile, suburban county outside Atlanta.
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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.
The Restaurant Times
APRIL 21, 2022
El software de punto de venta (POS) es como el corazón de tu restaurante, ya que organiza, administra y rastrea de manera eficiente las operaciones del restaurante. El punto de venta del restaurante ya no se limita a imprimir facturas. El POS de hoy en día es un software sofisticado pero robusto que se encarga de la gestión completa de tu restaurante.
SiteMinder
APRIL 19, 2022
Kim Anderson brings decades of board and executive experience to SiteMinder’s diverse leadership. Sydney, Australia – SiteMinder, the world’s leading open hotel commerce platform, has formally appointed Kim Anderson as an independent, non-executive director. Kim will be assuming the role of Chair of SiteMinder’s People and Culture Committee. Kim’s appointment is the latest appointment of an independent director at SiteMinder, following Jenny Macdonald and Pat O’Sullivan’s appointments in October
Modern Restaurant Management
APRIL 19, 2022
When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue.
EATER
APRIL 21, 2022
The key to a flavorful sandwich is a good spread There’s a lot of debate over what makes a good sandwich. Is it the bread ? Or does the meat (or whatever is standing in for the meat ) matter most? We would argue that the answer lies in a third, often overlooked detail: the sandwich spread. Mayonnaise is a classic to be sure, but the quickest route to a memorable sandwich is a condiment that packs a wallop of flavor and effortlessly unites the bread with its fillings.
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.
The Restaurant Times
APRIL 19, 2022
La retención de clientes juega un papel crucial en el éxito de un restaurante. Es de 6 a 7 veces más caro adquirir un nuevo cliente que retener uno antiguo. Además, los clientes antiguos tienden a pedir y gastar más y son buenos para el negocio. Se ha visto que un mero aumento del 5% en los clientes habituales aumenta las ganancias de manera exponencial.
NV Hotels
APRIL 19, 2022
Our guest blogger today is Jyll Brink, with Boca Terry. Jyll is highly experienced and knowledgeable about the industry’s needs and shares some good advice for hotel and purchasing leaders about cotton. Just as we thought shipping and cotton increases had hit the ceiling, the cotton industry has just implemented additional increases. Compared to April, 2020 (Pre-Covid) cotton was hovering at $.74/#.
Modern Restaurant Management
APRIL 21, 2022
Sustainability continues to be a pressing issue for restaurants and the world. As we look to celebrate Earth Day, restaurant industry insiders offer their top tips and trends. Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. One of the penultimate responsibilities as a professional chef is learning to work sustainably.
EATER
APRIL 21, 2022
Marie Sonmez Photography /Shutterstock. Chefs share their tricks for building vegetarian sandwiches that are actually exciting For better or worse, sandwiches are sometimes kind of boring, and that’s doubly true for vegetarian sandwiches. If you’re lucky enough to be at an establishment that actually serves vegetarian sandwiches, it likely includes some combination of tomato, cheese, and hummus, and as great as those ingredients are, there are so many more creative ways to assemble ingredients b
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
SiteMinder
APRIL 19, 2022
Located in a historic building in the heart of Gràcia, one of the busiest districts in Barcelona, Via Augusta withstood the pandemic by implementing efficient health and safety protocols and guaranteeing a reliable quality service for their guests. Providing a dedicated, approachable, and trustworthy experience has always been the top priority for this hotel.
Alice Platform
APRIL 18, 2022
The Smith family arrives at their hotel late, ready for bed after an exhausting day of travel. Upon check-in, they request a crib for their baby and a rollaway bed for one of their children before heading up to their room. Over an hour later, much to their frustration, the requested items have yet to appear. After a long day in the office, Sally Goodworker is looking forward to unwinding with a light workout in her hotel guest room.
Modern Restaurant Management
APRIL 18, 2022
In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.
EATER
APRIL 20, 2022
The sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients The genius of the sandwich is in its endless permutations: take bread, go wild with the fillings. But the sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients. Here are Eater editors’ favorite combinations.
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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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