Modern Restaurant Management
JULY 8, 2021
It’s no secret that the influencer marketing industry is booming with billions of dollars. And to many restaurant owners, it seems straightforward: get someone with a lot of followers to promote your restaurant and food. But what many fail to recognize is that mega influencers are not a one-size-fits-all, and they should instead consider partnering with a micro influencer.
7 Shifts
JULY 9, 2021
For the latest episode of the 7shifts podcast, we synced up with Kelly McCutcheon of Hopdoddy Burger Bar to discuss how they came up with theirs. With 20 plus locations across the southeast U.S., Hopdoddy looks to their core values as a sort of operating system for how they do business. From hiring restaurant employees to growth to the tough decisions, Hopoddy looks to its core values every single day.
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EATER
JULY 9, 2021
Jennie Barclay /Shutterstock. The timeless serving dishes are having a renaissance and devotees are willing to pay thousands of dollars for rare patterns and sets As pandemic restrictions that required mask-wearing and limited capacity for businesses of all kinds wound down over the past several months, I’d be lying if I said the first thing I wanted to do was go to a restaurant.
OpenTable
JULY 7, 2021
With six Italian restaurants, Rosita Lamberti shares how the family restaurant group has been resilient and come out of the pandemic stronger than before. The post Rosita Lamberti on loyalty, resilience, and the celebrations ahead appeared first on Open for Business.
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
JULY 7, 2021
As we progress through a pandemic that’s kept many inside for months, guests are looking to venture out and experience unique dining moments. The food service segment is facing countless obstacles on the road to post-COVID recovery, and prioritizing menu innovation is a key component to remaining top of mind with guests as restaurants compete for “share of stomach.” As the Vice President of Culinary for Another Broken Egg Cafe, I’ve helped our brand remain hyper-focused o
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JULY 9, 2021
Celeste Noche. Like its cornbread inspiration, this cake is casual and familiar. But don’t let its simplicity fool you. Picnics, for me, have historically meant the semiannual, church-wide affairs that took place at a suburban metro park in my hometown. The entire congregation from my Korean church, young and old, would set up camp in the grass and spend the day socializing and enjoying nature.
The Restaurant Times
JULY 9, 2021
First Fiddle Restaurants is one of the world’s largest F&B holding companies which operates some of India’s most iconic restaurant bars and 20+ brands with 35+ restaurants. Each brand has a unique product proposition. Be it The Warehouse Cafe, Plum by Bent Chair, Lord of the Drinks, each of the First Fiddle brands has a distinct story to tell and a great experience to offer to its customers.
Modern Restaurant Management
JULY 8, 2021
As vaccinations increase and COVID cases decline, consumers are finally trading the digital world for the real one and returning to their favorite restaurants. But social media will continue to play a role in their choices, perhaps an even more critical during pandemic recovery. The coronavirus dramatically changed the landscape for the restaurant industry, which is coming off a 2020 that brought in $240 billion less in sales than originally projected, according to the National Restaurant Associ
EHL Insights
JULY 5, 2021
The Swiss Alps have always been a popular tourist destination, with demand for reservations at ski resorts, restaurants, and other hospitality-oriented businesses in the mountains seeing a sharp increase in recent seasons.
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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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EATER
JULY 8, 2021
Dr. Bronner’s. The iconic multipurpose soap has had a cult following for decades, and now the brand is trying to make the chocolate industry more ethical It’s time for Dr. Bronner’s hive to rise up. This is our moment, we can now have our soap and… chocolate, too? In early August, the giant of natural soaps will release a line of chocolates that, the company hopes, will bring more equity and transparency to an industry that faces crises of both environment and labor.
The Restaurant Times
JULY 9, 2021
Customer experience plays a crucial role in determining the success of a restaurant business. It is thus important to give your best in making customers happy by coming up with creative restaurant customer service ideas. A happy customer spreads the word about the restaurant and brings along more customers to your place. If the restaurant customer service isn’t efficient and friendly, there isn’t much profit that can be expected from the business. .
Modern Restaurant Management
JULY 7, 2021
Whether you are an already established restaurant, or a brand-new operation, now is prime time to evaluate what customers are looking for in their dining experiences. Everything from the first sip of a drink order to the last bite of dessert should be exciting, unique, and delicious to make that novel on-premise dining experience stand out. One way to impress guests from the get-go is to have a strong beverage menu, as drink orders are typically taken upon arrival.
EHL Insights
JULY 5, 2021
The Swiss Alps have always been a popular tourist destination, with demand for reservations at ski resorts, restaurants, and other hospitality-oriented businesses in the mountains seeing a sharp increase in recent seasons.
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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
JULY 7, 2021
In a world of blue box powdered cheese and breadcrumb-topped versions, my family’s macaroni and cheese recipe endures In 2015, I left my hometown of Birmingham, Alabama, to jumpstart my career, wring life of its meaning, and experience what the world had to offer outside of the Deep South. The most notable difference, excluding accents and geographically rooted slang, was the cuisine.
Software Suggest
JULY 8, 2021
Property Management Software (PMS) or hotel management software (HMS) are technologies blessing for the hospitality industry. The main aim is to automate the operation of the hotels. Such as that these software act like the brains behind the operation of the entire property, how many rooms are available and the prices of the same.
Modern Restaurant Management
JULY 9, 2021
In the restaurant industry, sanitation and health safety have always been held at the utmost importance – and that has been even more so through the past year. National and international organizations, health codes, and other rules and regulations hold restaurants to high standards of cleanliness to prevent foodborne illnesses, cross contamination, and any other spread of germs and bacteria.
EHL Insights
JULY 8, 2021
As travel slowly begins to recover, a renewed hospitality market is emerging. Most notably, travellers’ behaviour has been drastically affected by the pandemic, which is bound to impact the way hotels envision their acquisition strategy for years to come. Properly handling this radical shift in the market is no small task and will require hotels to demonstrate both long-term foresight and impeccable execution to thrive.
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
JULY 8, 2021
Rimma Bondarenko/Shutterstock. Throw your bruised berries into a vinegar bath, then reap the rewards Tangy, sweet, and explosively juicy, shrubs are a delicious shortcut to making summery cocktails at home. Drinkable vinegars flavored with fruit and sugar, they welcome experimentation: Toss in your bruised berries, your overripe peaches yearning to be used.
The Restaurant Times
JULY 9, 2021
Mr. Sharad Batra, Co-founder, and Director of Cafe Delhi Heights, Nueva, and Dhansoo Café is an established stalwart in the Indian F&B industry. After acquiring a degree in Architecture, Sharad started to look into the modalities of design-led customer experience. In 2011, he launched Cafe Delhi Heights in Delhi NCR with his brother and partner Mr.
Modern Restaurant Management
JULY 7, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The logic with high deductible plans and consumer-driven strategies in healthcare used to be that participants would be more judicious in spending their dollar for medical services.
EHL Insights
JULY 9, 2021
What are the origins of servitization? In 1988, Sandra Vandermerwe and Juan Rada presented what they termed the “servitization of business”, explaining how more and more corporations were adding value to their core corporate offerings through services. – For some well-intended temporal perspective here, this was the year before Tim Berners-Lee invented the “ World Wide Web ” while working at CERN and a full eleven years before Kevin Ashton coined the term “ Internet of Things ” during his time a
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
EATER
JULY 9, 2021
Spiaggia [ Official Photo ]. The famed Italian restaurant was a training ground for many of the city’s most acclaimed chefs [link].
The Restaurant Times
JULY 8, 2021
La consulta más común que recibimos mientras confraternizamos con los propietarios de restaurantes es sobre los márgenes de beneficio del restaurante: cuál es el margen de beneficio medio de un restaurante, cómo calcular los márgenes de los restaurantes, etc. Si bien existen muchos parámetros para medir el éxito de un restaurante, su margen de beneficio neto le da una idea clara de si el restaurante va a sobrevivir a largo plazo.
Modern Restaurant Management
JULY 6, 2021
With dining restrictions lifting and restaurants’ busy season upon us, employers are ramping up hiring in order to meet the demand of the summer. Even with the recent uptick in employment, restaurants are facing a major worker shortage, and many are struggling to keep their doors fully open with limited staffing. According to the U.S. Census Bureau’s Small Business Pulse Survey in late May, an average of 50.2 percent of small businesses in accommodations and food service reported tha
EHL Insights
JULY 8, 2021
As travel slowly begins to recover, a renewed hospitality market is emerging. Most notably, travellers’ behaviour has been drastically affected by the pandemic, which is bound to impact the way hotels envision their acquisition strategy for years to come. Properly handling this radical shift in the market is no small task and will require hotels to demonstrate both long-term foresight and impeccable execution to thrive.
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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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