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As the focus is now pivoting to reopen the economy, a number of resources are being provided to help restaurants learn about best practices. The National Restaurant Association released new guidance for operation reopening which provides a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus. The document is meant to be used in conjunction with instruction operators receive from authorities during their reopening phase-in.
It’s no surprise that restaurants have been hit hard during the COVID-19 health crisis. However, pivoting your business model to takeout and delivery is not always the best—or only—option your restaurant has to boost sales during this time. With dine-in officially off the menu, we’re sharing a few options for restaurants to consider to pivot their business model during COVID-19. 1.
Even the greatest athletes inevitably face their own mortality, their impermanence in the history of sport. Some players make the difficult decision to retire at the peak of their game, like Michael Jordan did after his last championship in 1998. (As a native Chicagoan, I refuse to acknowledge his brief, unsuccessful cameo years later with … Continue reading "Why I Might Have To Retire From Restaurants".
The sudden increase in demand for restaurant home delivery services has created a massive opportunity for food delivery startups to increase market share. With food aggregators coming into the picture, more restaurants have entered the food delivery segment. According to Statista, the revenue potential for the Online Food Delivery segment amounts to approx US$1.2M for the year 2020.
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.
Other than healthcare, the industry most impacted by the coronavirus pandemic is the hospitality and food services industry. Many restaurateurs and others in the industry are being advised to monitor new legislation and figure out if and how the programs apply to their businesses. When the Paycheck Protection Program (PPP) was established by the Coronavirus Aid, Relief and Economic Security Act (CARES) in late March, there was a sense of some relief in knowing that up to $349 billion in forgivab
Now more than ever, food delivery is top of mind for restaurant operators. During COVID-19, where most areas have mandated restaurant closures, delivery is one of the only ways for restaurants to make up their sales—and choosing the right delivery platform can help your restaurant succeed. If you’ve pivoted your restaurant to offer takeout and delivery , then you should know the differences between the major third-party delivery apps.
Held before the museum's temporary closure due to COVID-19, the California Science's Center's annual Discovery Ball shook things up with two out-of-the-box themes and a new after-party layout.
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Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Held before the museum's temporary closure due to COVID-19, the California Science's Center's annual Discovery Ball shook things up with two out-of-the-box themes and a new after-party layout.
The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.
Restaurants are facing a major shift in the way they conduct business during this COVID-19 era. Typically an on-premise industry, restaurants must now adapt to ways of doing business that are off-premise, yet meet the high demands of being essential (or essential adjacent). This presents unique challenges to the industry as a whole, which has to up the ante on its overall safety and efficiency.
During the coronavirus shutdowns, it’s more important than ever for hotels to keep guests engaged, maintain marketing momentum and reward guest loyalty. In this article, we’ll cover some great ways hotels can still interact with their guests while keeping their brand momentum going ready for the recovery. Maximise email marketing to guests during hotel closures During shutdowns and continued hotel closures due to Covid-19, it’s really important that hotels still keep in touch w.
Hotel booking engines are an inevitable tool for every hotel that wants to increase the percentage of its direct reservations. We all know how these websites work. Looking for Hotel Management Software? Check out SoftwareSuggest’s list of the best Hotel Management Software solutions. Any user can just browse through the hotel booking engine page and […].
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.
While fashion's biggest night of the year has been postponed due to COVID-19, we're still celebrating with a look back at 10 of the event's most steal-worthy event design moments over the years.
Technology has substantially revolutionized the signage industry. Although we live in a digital world, many restaurants feel an understandable reluctance when it comes to adopting new technology. But as we enter 2020, it’s important to recognize how digital technology drives our society and its major impact on consumer reactions and ordering habits.
Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? House Approves $484 Billion Bill to Aid Small Businesses, Hospitals – The Wall Street Journal. After many independent restaurants were passed over for federal SBA loans under the CARES Act, lawmakers voted to approve another round of aid for small businesses.
Hotelogix : No. 1 In Hotel Managment Software Visit Website Free Demo The term ‘big data’ was first coined in the 1990s. Big data is used to describe the huge volume of structured and unstructured data that a business collects every day. Looking for Best Hotel Management Software? Check out SoftwareSuggest’s list of the Best […].
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.
In the midst of the COVID-19 crisis, Cheetah partnered with customer Kostas Lazanas, owner of Opa! Greek Taverna in Dallas, to create the #Cheetah4You documentary series and give the service industry a voice. Each video profiles a different restaurant owner who is trying to survive and features personal perspectives, sacrifices, and recommendations for others fighting to keep their doors open.
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three , What’s Next?: MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news.
If not properly cleaned, ice machines can serve as the perfect breeding ground for slime and mold to form due to its damp and dark environment. As water flows over the ice making surface of the system, contaminants can spread through the ice machine and start to grow. While many preventive steps can be taken to avoid large buildups of mold, slime, scale and sediment, restaurants often miss the warning signs due to a lack of proper ice machine education.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. Yelp Economic Average. Q1 Yelp Economic Average (YEA) , which takes a holistic look at the local economic changes since the start of 2020, focused on the economic impact of COVID-19.
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.
Learn how one brand is doing what it can to fuel essential workers with fresh food during the COVID-19 outbreak. Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back.
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three , What’s Next?: MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news.
From the expansion of drive-through operations, delivery services and curbside pick-up, to on-lot pop-up restaurants and even satellite locations, restaurants are using technology to survive and, in some cases, thrive in these challenging times. Restaurants Doubling Down on Drive-Thru, Curbside and Delivery. According to The NPD Group, take-out and delivery accounted for nearly 50 percent of all restaurant spend in 2019.
This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Right now, restaurant operators are doing anything and everything they can think of to earn revenue and they’re asking us a lot of questions in terms of technology challenges and opportunities.
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.
As more states implement restrictions and seating bans on restaurants to curb the spread of COVID-19, many restaurants are offering delivery for the first time and are now more vulnerable to challenges arising from delivery services. Although delivery drivers are being asked to take additional precautions to protect themselves and others, restaurant operators may not be aware that they may be liable for bodily injury or property damage arising from motor vehicle accidents while delivery drivers
Mission critical elements of operational agility and what they ‘mean’ for individual restaurant, food service and hospitality businesses, and the industry at large, in the post-pandemic era. If there’s one thing the global restaurant and F&B community at large has learned from the COVID-19 pandemic that continues to ebb, flow and unfold on the daily, wreaking having on bottom lines in every corner of the world in its wake, it’s the outright imperative for hospitality
While few sectors are likely to be spared from the economic consequences of COVID-19, the leisure and hospitality segments have been among the hardest hit. For example, according to the March 2020 jobs report from the U.S. Department of Labor, more than 60 percent of March job losses came from restaurants and bars. In addition to being the hardest hit, these segments are heavily franchised.
At Oracle's recent Food & Beverage conference — held prior to the COVID-19 outbreak– Nathan Pickerill, Senior Director of Product Strategy for HotSchedules, discussed key challenges restaurants face.
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.
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