Modern Restaurant Management
OCTOBER 8, 2020
The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.
7 Shifts
OCTOBER 9, 2020
Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. This rise in digital interactions has made it critical for restaurants to have well-designed websites.
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EATER
OCTOBER 5, 2020
Photo: National Museum of American History, Archives Center. Plus, Amazon employees are storming Jeff Bezos’s barricades, and more news to start your day The brand is one of several to change its name after confronting its racist connotations. In June, Dreyer’s Grand Ice Cream announced that the Eskimo Pie, a chocolate-coated ice cream bar, would soon have a new name, as “Eskimo” has long been considered a derogatory catch-all term used by non-natives to describe populations of the arctic region
BizBash
OCTOBER 6, 2020
Production pros discuss what color schemes work best on camera, tips for spacing presenters apart in a natural way, why proper lighting is crucial, and much more.
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
OCTOBER 5, 2020
As the COVID-19 pandemic continues, restaurant workers of all types need time off to rest, recharge, and hopefully return reinvigorated to serve your customers. How can management help those who head out on vacation to return healthy and keep them from possibly infecting other staff and guests? No matter where the returning employee works, as an employer, you must protect all of your employees, guests, and vendors.
7 Shifts
OCTOBER 6, 2020
Efficient communication between managers and employees is key to restaurant success, especially during the unprecedented times of 2020. Many restaurant owners understand that proper internal communication leads to increasing employee productivity and trust. By improving communication efficiencies, you can create better connections between your employees, regardless of their role.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
BizBash
OCTOBER 8, 2020
Boston-based TYGER | Event Design + Production created a modern take on the traditional holiday—while also offering design inspiration for small events of all types.
Modern Restaurant Management
OCTOBER 6, 2020
Although still illegal at the federal level, marijuana usage is becoming largely legalized at the state level. Some states have legalized marijuana for both recreational and medicinal purposes, while others have only legalized it for medical use. Whether in favor of or against these new marijuana laws, restaurant businesses that operate in multiple states need to be especially careful about how they approach marijuana in workplace situations.
OpenTable
OCTOBER 9, 2020
OpenTable launched the Open for Business blog in 2015, with the goal of sharing best practices among hospitality professionals and tips for success in a notoriously challenging business. Since then, this platform has given space to interviews with leading chefs, how-tos from the kitchen to the dining floor, and insightful data from OpenTable’s unparalleled network of diners. .
EATER
OCTOBER 8, 2020
Photo by MEGA/Getty Images. Plus, nobody wants to buy California Pizza Kitchen, and more news to start your day “Dreams” do come true (sorry). By now you’ve likely seen the viral TikTok of the blissed-out guy skateboarding to Fleetwood Mac’s “Dreams,” while drinking out of bottle of Ocean Spray cranberry juice. It’s delightful and not only because it’s a feat of coordination that its creator, Nathan Apodaca (a.k.a 420doggface208) is treating like a walk in the park.
Speaker: Jennifer Hill
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 Times
OCTOBER 5, 2020
One of the most common queries of restaurant owners across the world is how to measure their restaurant profit Margins and how to grow them. While there are many parameters to gauge a restaurant’s long term success, the net profit margin gives you a clear picture of whether or not it will survive in the long run. The average restaurant profit margin differs according to the different restaurant formats.
Modern Restaurant Management
OCTOBER 6, 2020
In 2019 it was widely reported that Americans were making less and less meals at home, and with that we saw the rise of grocery stores and retailers across the country begin to offer dine-in experiences to attract customers. In fact, restaurants have become one of the most successful ways for retailers to stand apart. Restaurants faced new competitors.
Modern Restaurant Management
OCTOBER 9, 2020
Had you only looked at the foot traffic data for the first two months of 2020, you might have been tempted to declare—and not without good reason—that it was shaping up to be a banner year for brick-and-mortar establishments. In the last week of February, national in-store traffic was up 3.5 percent over the previous year’s figures.
Modern Restaurant Management
OCTOBER 8, 2020
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. Have you ever wondered how, despite changing climates and seasons, the same leafy greens you use in your menu items are available year-round?
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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.
Modern Restaurant Management
OCTOBER 6, 2020
No matter when the world regains a sense of normalcy after the COVID-19 pandemic, it is clear that “normal” will mean something different. The novel coronavirus has made people more aware of how diseases are spread and what they can do to help keep vulnerable populations safer. Whether the future holds long-term social distancing, more masks in public, a permanent transition to telecommuting or other safety requirements, it is safe to assume that life has changed.
Modern Restaurant Management
OCTOBER 7, 2020
As a business owner or franchisee in the restaurant industry, accounting can be one of the biggest headaches you face. Whether you own one restaurant location or dozens, mom-and-pop business owners and franchisees are often forced to wear every hat, from CFO to HR officer. Even for the most seasoned, well-rounded restaurateurs, restaurant accounting is often a complex and intimidating new world.
Modern Restaurant Management
OCTOBER 6, 2020
Turnover has long been a problem in the restaurant industry. Long before the term "gig economy" entered the lexicon. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with ShiftPixy Co-Founder and CEO Scott Absher about how his company is helping provide turnover solutions.
EATER
OCTOBER 8, 2020
It’s unclear if anyone at Hotel Zena had a conversation about putting a woman in charge of the kitchen at the hotel’s Figleaf restaurant [link].
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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.
EATER
OCTOBER 7, 2020
Getty Images. Despite fearing for their safety, restaurant workers say they have little recourse but to work without any new government aid in sight [link].
EATER
OCTOBER 7, 2020
Getty Images. [link].
EATER
OCTOBER 9, 2020
DTLA became a cultural and dining hub from the mid-2000s, but now the area faces significant challenges [link].
EATER
OCTOBER 8, 2020
The hot sauce is available to anyone who donates at least $10 to Don’t Shoot PDX [link].
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.
EATER
OCTOBER 7, 2020
East Eats is now serving bao and tacos on a side lot in Detroit’s Jefferson Chalmers neighborhood [link].
EATER
OCTOBER 9, 2020
A ghost kitchen in Arlington churns out habanero-brined chicken breasts served on a Martin’s potato roll [link].
EATER
OCTOBER 7, 2020
The catch: county judges will have to agree to the reopening of bars in their counties [link].
EATER
OCTOBER 9, 2020
James Park/Eater. During the pandemic, the whole world has been considering what the Korean holiday means — whether they realize it or not “Ajumma said she dropped something off,” my mother texts from work. “Check outside.” I do and soon hold a box heavy with gotgam, dried persimmons, before the sun has fully risen. Throughout the spring and summer this year, we’ve received deliveries from my mother’s friends’ (my ajummas) gardens, allowing us to stretch our grocery shopping to monthly runs whil
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.
EATER
OCTOBER 5, 2020
Shutterstock. Talking to Joe Berkowitz, author of “American Cheese,” about the United States’ blossoming artisanal cheese scene, and the challenges it faces amid wildfires and a pandemics it faces amid wildfires and a pandemic What do you envision when you think of American cheese? Probably not Wisconsin’s squeaky curds or an aged Vermont cheddar. Instead, you most likely see those melty, tangy, flat yellow squares, individually wrapped in plastic and paired with Wonder Bread or a fast-food chee
EATER
OCTOBER 6, 2020
Diners partake of skewers and assorted hotpot at Zhen Wei Fang | Louise Palmberg. On October 13, Eater staff writer Elazar Sontag moderates a panel featuring chef Sohla El-Waylly, writer Navneet Alang, and chef Aaron Stewart Eater Talks: Who Gets to Cook What? October 13 — 12:00 p.m. ET / 9:00 a.m. PT. Long before “fusion” became a food world buzzword, cooks of all stripes have been venturing out of their native cuisines and gathering inspiration from others.
EATER
OCTOBER 9, 2020
The council took a summer vacation from discussion, but are again talking limits for Grubhub, DoorDash, and Uber Eats [link].
EATER
OCTOBER 7, 2020
Reclaim your outdoor space from mosquitos with this household item I’m always up for an al fresco cocktail on the patio. in theory. If we’re being honest, I much prefer to spend time sitting (inside) at the bar or enjoying my Manhattan in the temperature-controlled comforts of my own home. One of the main reasons for my outdoor wariness, especially on the home front: mosquitos, which absolutely plague our Northern Virginia yard.
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