Modern Restaurant Management

JANUARY 5, 2021

As COVID-19 continues to impact the country, it is obvious that few industries are exempt from the impact of the pandemic. In March, businesses were forced to take a step back and look at their business model to ensure that they were addressing their customer’s health, hygiene and safety concerns. On top of that, brands were also forced to address the other issues brought on by COVID-19 like supply chain, workforce etc.

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EATER

JANUARY 7, 2021

cyclonebill/Flickr. The height of sophistication — and the freezer aisle — is returning after 30 years One of the joys of becoming an adult is realizing the foods that you as a child thought were reserved for billionaires — Ferrero Rocher chocolates, a Hershey’s Symphony bar, the Big Brand cereal — are just things you can buy at your local grocery store.

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Eat Restaurant Management

JANUARY 3, 2021

The Food & Beverage industry is a constantly evolving playing field. Practices that were acceptable just a few years ago are quickly becoming phased out in favor of faster and more efficient methods of operation. One aspect of restaurant operation that has seen the most change is that of restaurant management software. Every day new systems pop-up that are able to do certain tasks in a fraction of the time and with more precision than what was previously achievable.

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The Restaurant Times

JANUARY 7, 2021

Creating innovative customer personas helps you to engage and attract your ideal customers. A high level of competition in the restaurant industry places greater demands on restaurants to serve customers better, each day. Even with the right amount of funds, there are some restaurants that fail to survive. The major reason behind this is that they didn’t have anything that the customers would like exclusively.

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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.

Accounting

Modern Restaurant Management

JANUARY 4, 2021

2020 was difficult for everyone, and the restaurant industry wasn’t spared. With millions out of work and nearly 100,000 restaurants closing, the industry took a hard hit. $165 billion in revenue was lost just from March to July, and it’s estimated to be $240 billion by the end of the year, according to the National Restaurant Association.

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7 Shifts

JANUARY 7, 2021

With a new year comes new challenges, and after the year for the industry that was 2020, we want to help set your restaurant up for success in 2021. As restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan, too. To help, we’ve created the ultimate restaurant marketing guide, covering strategy, creative, branding, marketing channels, paid and unpaid advertising, and so much more.

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Software Suggest

JANUARY 7, 2021

The hotel industry has had a rough year. Not as many people are traveling because of Covid-19 concerns, so many hotels have lost money. However, now that the FDA has approved multiple vaccines, things should start getting back to normal in 2021. In the new year, hotels can make a comeback, but only if they […].

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Modern Restaurant Management

JANUARY 7, 2021

Every restaurant business needs some form of an employee handbook. This vital management tool is more than just a long list of workplace rules and regulations. It’s an introduction to your company culture and a road map for how to operate. It should serve as a guide for your employees to reference on an ongoing basis. COVID-19 has drastically altered the way many businesses operate, which should require handbook changes.

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EATER

JANUARY 8, 2021

Birria at El Garage in Richmond California | Patricia Chang/Eater SF. How two Mexican-American birrieros made the beloved dish a sensation in America In 2005, two Mexican-American teenagers from LA met at the fair in Coatzingo, Puebla, during Semana Santa, or Holy Week, a time when countless Mexican-American families head back to their family’s hometowns all over Mexico to visit relatives.

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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.

Service Management

7 Shifts

JANUARY 8, 2021

After more than half a year of deliberation and inaction, the United States Congress passed a stimulus bill that was signed into law by outgoing President Donald Trump on December 27th, 2020. The $900 billion dollar deal—named the HEROES Act—comes at the end of a devastating year for the restaurant industry, and at a time when many restaurants are choosing to hibernate or outright close their doors.

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Modern Restaurant Management

JANUARY 6, 2021

It is official, the UN has declared 2021 the International Year of Fruits and Vegetables. With the produce industry, we’ve been seeing consumer interest move towards more vegetable centric diets and nutritious eating. With this declaration from the UN, restaurants have a great opportunity to work this campaign into their brand strategy from items on the menu to messaging that promotes more vegetable offerings.

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Modern Restaurant Management

JANUARY 5, 2021

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant marketing advice with Johann Moonesinghe, Founder and CEO of inKind, a unique restaurant financing engine that’s already helped more than 460 restaurants around the world. “Email marketing is actually in our experience, probably the best form of marketing that a restaurant can and should be doing.

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Marketing 189

Modern Restaurant Management

JANUARY 8, 2021

Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Restaurants Challenge Dining Bans : Restaurants across the country are challenging city, county, and state bans on indoor and outdoor dining due to COVID-19.

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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.

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Modern Restaurant Management

JANUARY 8, 2021

With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. As the COVID-19 pandemic continues, and surges in many parts of the country, restaurant owners are continuing to navigate constantly changing guidelines for operating their restaurants. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees.

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Modern Restaurant Management

JANUARY 5, 2021

When it comes to the digital guest experience, can you afford to offer anything less than the best? We read it and heard it repeatedly in 2020; COVID-19 has changed the hospitality industry forever. The way that businesses and operations are run, the consumer outlook, their needs and requirements have all switched direction to adapt to what has been termed, the new normal.

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Modern Restaurant Management

JANUARY 6, 2021

These are certainly challenging times for the restaurant industry with restaurant models seemingly evolving on a daily basis. “Restaurants will survive,” said Chef Andre Natera. “They’re not going anywhere, but the market can’t support the old models. Restaurateurs need to be nimble.” Top-of-mind restaurant industry issues will be discussed on the new season of Run the Pass , hosted by Natera, who also serves as executive chef of the Fairmont Austin Hotel.

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EATER

JANUARY 6, 2021

Combo plate at Duran Pharmacy | Bill Addison. Where to find New Mexico’s favorite biscochitos, a revitalizing plate of carne adovada, and a food hall full of takeout from the city’s best chefs Like its famed enchiladas drowned in blankets of red and green chile sauce, Albuquerque is swimming in traditional New Mexican restaurants. While the city has a strong culinary identity rooted in classic Southwestern flavors, its food scene is truly as diverse as its people.

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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

JANUARY 4, 2021

From January 1, apps like GrubHub and DoorDash can only offer delivery from restaurants they’re directly partnered with — instead of listing restaurants without permission [link].

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EATER

JANUARY 8, 2021

Three designers on the inspiration that goes into creating the bottles you reach for. My relationship with wine started when I was a sophomore in college and my friends and I would trek to the liquor store in downtown Baltimore that didn’t card. Usually, we’d buy a liter of Yellow Tail or Carlo Rossi to take to house parties. I wasn’t so interested in the flavor profiles, the tannins, or whatever; I was interested in getting sloshed for cheap.

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EATER

JANUARY 6, 2021

The state ballot measure, narrowly approved last year, means businesses will shift delivery needs to companies like Uber who are able to classify drivers not as employees but as contract workers with few protections [link].

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EATER

JANUARY 8, 2021

Studio City’s iconic 52-year-old Oil Can Harry’s is just the latest loss in a season of shutters, and there’s one landlord behind many of the biggest closures [link].

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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

JANUARY 8, 2021

Lucas Sin. Junzi lead chef Lucas Sin’s method for recreating a favorite Chinese street food at home Lucas Sin held a small purple sweet potato in each hand, his phone balanced on the kitchen counter recording. November in New York meant the chill was setting in, and Sin took to Instagram to share his memory of the winters he spent in China as a kid, along with a recipe for what he dubbed — in all caps — “proper proper proper sweet potatoes!!”.

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EATER

JANUARY 8, 2021

Photo: Tada Images /Shutterstock. The company already has celebrity investors, such as Oprah and Natalie Portman Oat milk giant Oatly is looking to go public this year with an initial public offering that could hit $1 billion. The Sweden-based company, backed by everyone from Oprah to the Blackstone Group (more on that in a second) is expected to pull in $400 million in 2020, double what it earned in 2019.

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EATER

JANUARY 2, 2021

All the steps taken to ensure Izzy’s juicy barbecued brisket, pastrami, ribs, and fried chicken adhere to Jewish law Izzy’s Smokehouse in Brooklyn, New York is one of the few barbecue joints around that specializes in kosher meats. “New York should be the barbecue of whatever you want to do. We’re not tied in or grandfathered into a specific region of barbecue,” says chef and owner Sruli “Izzy” Eidelman.

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EATER

JANUARY 5, 2021

Getty Images. A foolproof chai recipe, plus a guide to some of the chai preparations most popular in New York Wander into almost any coffee shop in America today, and you can order something called “chai.” At a Starbucks, that’ll likely mean a sweet cinnamony latte served hot or over ice. Your local third-wave coffee shop might have a fancified version it’s very proud of, made with slightly less sugar.

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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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