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Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are a number of different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews that show you the health of your business.
We know you really miss dining out, but this isn’t about you. The post Restaurants Aren’t “Back” Because You Can Sit Down In One Again appeared first on The Restaurant Manifesto.
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.
The last year has had a profound impact on both restaurant operations and customer preferences, resulting in permanent changes. The impact of the global pandemic has fast-tracked the restaurant industry's need for digital ordering, particularly for off-premises dining options. Research company eMarketer forecasts that by the end of 2021, there will be 44.1 million users of food delivery apps in the U.S., and up to 53.9 million by the end of 2023.
Large chains are taking over more and more of the restaurant market each year, making it difficult for smaller businesses to connect with an audience and differentiate themselves from other options. In such a competitive space, marketers need to leverage every tool at their disposal in order to achieve sustainable success. While email is no […].
Love those crazy shrimp | Shutterstock. It’s a story of alleged food tampering that somehow connects General Mills to Topanga from “Boy Meets World” On a level, everyone knows that contamination is possible when it comes to mass-produced food. Occasionally I have found a green bean in a bag of frozen peas or a tater tot in my fries, and it’s fine. But when it comes to “seafood” and “breakfast cereal,” we’d like to think factories are kept pretty separate.
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Love those crazy shrimp | Shutterstock. It’s a story of alleged food tampering that somehow connects General Mills to Topanga from “Boy Meets World” On a level, everyone knows that contamination is possible when it comes to mass-produced food. Occasionally I have found a green bean in a bag of frozen peas or a tater tot in my fries, and it’s fine. But when it comes to “seafood” and “breakfast cereal,” we’d like to think factories are kept pretty separate.
You can draw your customers into the overall experience with your appetizer selection. People order appetizers at your restaurant for many different reasons. Some people simply want a smaller meal. They are controlling calories, and your appetizer menu is a good choice for them. Others dine with you because they love your appetizers. These folks may order several different appetizers in lieu of a main course.
The pandemic has created unprecedented demand for online ordering platforms. Customer demand for delivery is 135 times higher than before COVID-19, according to Yelp. As a result, restaurants that have historically relied on in-person dining have either scrambled to create their own food ordering apps or have leaned on third-party services to do it for them.
The impact of no-shows on restaurants. Industry insiders in a number of countries report a worrying trend of diners making multiple restaurant bookings then choosing which one they will honor at the last moment, without even notifying the other restaurants that they won’t be dining with them. For them, it's a "no-strings attached" situation where they can book a table at multiple restaurants and just show up for one without cancelling the others.
Cascatelli pasta. | Photo: The Sporkful. “Cascatelli” is the result of one pasta-obsessed podcaster with a dream Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen??
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 food delivery segment has grown by leaps and bounds with a steep rise in the number of restaurants shifting towards this formative model. According to statistics, the food delivery sector in the UAE is expected to grow at a rate of 6% annually which is set to continue for a minimum of five years. Cloud kitchens operate entirely via the backend and accept orders from various online food aggregators and online ordering websites/ mobile app.
While more Americans are getting vaccinated and states are loosening their lockdown protocols, food and beverage consumers aren't necessarily resuming their former shopping behaviors. Union works closely with F&B brands that want to capitalize on the direct-to-consumer paradigm shift. They've created this infographic to outline how COVID-19 has impacted F&B consumer marketing trends.
Tech has taken its seat at the table – literally. Pay-at-the-table proved its value through the pandemic and breathed new life into old technology like QR codes. However, can innovation teach these old dogs new tricks, or will a post-pandemic environment sunset this trend? The Quintessential QR Comeback. QR codes were invented in the 90s but didn’t pick up steam until 2011 – when smartphones became the ubiquitous devices they are today.
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. Q: What are some go-to solutions for the chicken wing shortage? A : It’s been a year since the pandemic started and the world witnessed a shortage in toilet paper, hand sanitizers and grocery store staples.
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.
Previously, we focused on how to persuade customers to trust that our restaurants are safe to visit. Now, we turn our focus to you. How do you successfully reenter the world of service, sales, and most importantly, profitability as we bounce back from COVID-19? Start with Your Menu. Assuming your operation was open at all during COVID-19, you probably removed a number of items from your menu.
The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Even before the pandemic, this insight was fast-spreading as small, mid-size, and large restaurant chains alike did their best to keep up with the trend, accessing the customers that companies such as DoorDash, Grubhub, and Uber Eats had made available.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Flynn Acquires Hefty Portfolio. Flynn Restaurant Group LP acquired 937 Pizza Hut® and 194 Wendy’s® locations throughout the U.S. from Kansas City-based NPC International, nearly doubling its restaurant count.
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 pandemic pivot is a main topic of conversation in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Carl Howard, President and CEO of Fazoli’s. When COVID hit, Howard said they paused for a few weeks focusing on liquidity drivers, then went on the offense. “We wanted to solve the problem for Americans.
New titles from Nigella Lawson, Julia Turshen, Rodney Scott and more will shape the way you cook this season There’s really, finally an end in sight to pandemic life as we’ve known it. It seems safe to surmise that soon, Zoom parties will be swept aside for the real thing, and the slog of putting together yet another home-cooked meal will be broken by long-awaited dinners out.
Photo Illustration by Pavlo Gonchar/SOPA Images/LightRocket via Getty Images. Brands like Burger King and KFC are reverting to retro logos in a nostalgia ploy, making you long for a time when your life was simpler While loading Burger King’s website, I saw the change firsthand. The words “Burger King” were italicized at first, surrounded by a yellow bun and encircled in Sonic the Hedgehog blue.
Yadi Liu. After a year defined by a global struggle against a civilization-altering crisis, it’s almost too much to consider that another, even more catastrophic plight is bearing down on us. But it’s impossible to overstate the magnitude of the climate crisis , which is set to radically upend the existence of every person and creature on the planet.
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.
It’s hard to predict climate’s effects on ocean species, but one thing’s for sure: Change is coming to what you eat. Monterey, California, may be the “ calamari capital of the world ” — its waters serve as the spawning grounds for the lucrative California market squid , an iridescent mollusk that’s often steamed, boiled, and fried as calamari — but it’s not clear if the region will hold onto that title for much longer.
Despite the well-documented environmental impacts of the meat industry and the explosion of the market for plant-based alternatives, American meat consumption remains high. Grim new facts about meat’s impact on livestock , workers , and the planet seem to emerge every day, and when it comes to animal agriculture’s impact on the climate, the figures are particularly dour: The international livestock industry is responsible for 14.5 percent of the world’s greenhouse gases , while the cattle indust
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.
For Midwest winemakers, higher temperatures mean more opportunities to grow different grape varieties — but bring a new slew of challenges. After 11 years as a coastal science and policy specialist in Boston, Chantal Lefebvre and her husband Mike Newman moved to Northwest Michigan in 2007 to be closer to family that’d recently relocated there. With no particular plans, Lefebvre thought it was her chance to reinvent herself.
Shutterstock. During a holiday whose cuisine is often defined by what it lacks, this cake is proof that there is sweetness in restriction There are many who lay claim to the rich territory of flourless chocolate cake: candlelit first-date bistros, gluten-free bakeries, Nigella Lawson. But to me, it will always belong to the Passover dessert table, nestled between chubby cans of coconut macaroons and shards of chocolate-coated matzo bark.
The complex operation includes floating farms, high-tech machinery, and “mussel sausage” In Casco Bay off the coast of Portland, Maine, a “mussel sausage” is made. Picture a sausage casing made of fabric, but instead of meat, it’s filled with tiny mussels attached to a rope. It’s called a mussel line, and it’s just one of the many inventive processes the team at Bangs Island Mussels uses each day.
In this episode of The Main Course , Michele Stumpe, Partner at Taylor English Duma LLP discusses hospitality litigation and liability amidst the pandemic. During COVID-19, Stumpe has found her focus shifted. Her clients needed her but for a new reason. “I’ve been busier than ever but billed less than ever because so many of my clients are in a devastating situation,” she said. “I was helping them to understand the latest orders and actively working on their behalf with j
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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