Modern Restaurant Management
MAY 14, 2021
The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Although, the many challenges brought about by the pandemic, have led the restaurant industry down a path that is beyond this phase.
7 Shifts
MAY 13, 2021
We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. But once you put that schedule out into the world, it tends to break down.
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EATER
MAY 11, 2021
Molly Ford /Shutterstock. Whether it’s Spaghetti-Os pie or table-top nachos, everything can be traced back to (literal) magician Rick Lax Sometimes a meteorite will reach a velocity fast enough to traverse the vacuum of space, piercing Earth’s atmosphere and giving us a small glimpse of the unfathomably large and chaotic universe just beyond our own world.
Restaurant Engine
MAY 12, 2021
Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety. Due to this, cloud kitchens , often known as ghost kitchens, are rising in popularity every day.
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
MAY 10, 2021
Experiential dining is the topic in this episode of The Main Course as host Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de Chão. He shared how the brand pivoted and how they’re now expanding to deliver joy to customers. As a leader of the brand, McGowan explained they started innovating. “We introduced seafood, Brazilian brunch on weekends, new ways to create experiences.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MAY 14, 2021
The recent wage hike doesn’t apply to 95 percent of workers at franchise restaurants. Detroit and Flint workers will join McDonald’s employees in 15 other cities in a walkout next week. [link].
The Restaurant Times
MAY 14, 2021
People are increasingly making cloud kitchen investment in the UAE. The COVID-19 pandemic has made restaurateurs notice the cost advantages of the cloud kitchen concept. Restrictions on dine-in restaurants and a steep fall in revenues have driven restaurateurs to explore the cloud kitchen format. . Restaurant operators are also responding to the challenges of the new normal by shifting to the kitchen-as-a-service (KaaS) model.
Modern Restaurant Management
MAY 11, 2021
The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” But how exactly can they find these workers? Remember, it’s not just restaurants reopening and looking for talent – it’s hotels, sports and entertainment venues.
OpenTable
MAY 10, 2021
Austin’s neighborhood Italian restaurant L’Oca d’Oro opened in 2016 as a place built around regulars, where staff members… The post 5 pandemic pivots with L’Oca d’Oro appeared first on Open for Business.
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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
MAY 14, 2021
A spread at Aca Tacos de Canasta | Aca Tacos de Canasta [ Facebook ]. From glitzy jungle restaurants by big Mexico City chefs to hangover busters at a local spot in the downtown mercado, here’s where to eat in the buzzy beachside town Paradise comes with a huge price tag. Back in the early ’90s, Tulum was a sleepy pueblo on Mexico’s Riviera Maya, a day trip from a hotel in Playa del Carmen or Cancún to see the ruins and walk around downtown.
The Restaurant Times
MAY 14, 2021
Are you good at baking? Do you never fail to impress your friends and relatives with your baking skills? Are you continuously getting suggestions to set up a bakery business? Then it is high time that you go and work towards something that you are good at. The home-based bakery business is on the rise in the UAE, thanks to its convenient setup. It is so easy to start as the kitchen required to bake all the products is already present.
Modern Restaurant Management
MAY 10, 2021
It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source f
HotelREZ
MAY 11, 2021
Hotels.TV, who lead innovation in the marketing of video for hotels and destinations, has partnered with HotelREZ Hotels & Resorts to enable their members to take advantage of the widely recognised power of video marketing. HotelREZ Hotels & Resorts is one of the world’s largest, quality driven representation and distribution companies and Global Partner of the technology company Sabre.
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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
MAY 10, 2021
A pork cutlet TV dinner from Karl’s in Detroit | Courtesy of Karl’s. Why chefs are turning takeout meals into delightfully old-school TV dinners The panko-breaded pork cutlet, served old-school-style with a mushroom and onion gravy, corn, and mashed potatoes, is “one of our favorite things,” says chef Kate Williams, owner of Karl’s in Detroit’s Siren Hotel.
The Restaurant Times
MAY 12, 2021
Imagine the numerous ways in which a messy room brings you down. When the room gets cleaned, it sure lifts the mood and improves the atmosphere. Similarly, food presentation also makes a massive difference in the impact that a restaurant leaves on a customer. . Taking care of the visual elements of the food is imperative to keep the customers hooked to it.
Modern Restaurant Management
MAY 11, 2021
Contactless has become a buzz word for restaurants during the pandemic. In this episode of The Main Course host Barbara Castiglia talked with Tim McLaughlin, the CEO of GoTab, a Restaurant Commerce Platform (RCP) used by large- and mid-sized restaurants, breweries, bars, and hotels. GoTab uniquely allows patrons to have freedom of choice. They can order and pay through a server (old school), or directly from their mobile phones (contactless ordering and payment – new school), or blend the
Modern Restaurant Management
MAY 13, 2021
Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants. But throughout, people have stepped up to help restaurants. One Denver area man decided to do all he could to get some form of restaurant industry aid going. Bobby Stuckey, the co-founder of Frasca Food and Wine and Pizzeria Locale helped start the #saverestaurants campaign.
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.
Modern Restaurant Management
MAY 12, 2021
As people begin venturing out to eat again after a year of lockdowns and restrictions, 75 percent say they are not comfortable with dining indoors. Restaurants and bars continue to creatively serve their customers in outdoor spaces amid concerns about the ongoing pandemic, and many are in the process of re-opening makeshift patios as weather warms. Ensuring adherence to city and state regulations, keeping parking lots and sidewalks safe and obtaining the necessary city permits are keys to a succ
Modern Restaurant Management
MAY 12, 2021
As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA). PWAs are web-based experiences that appear like a mobile app but require no user download.
Modern Restaurant Management
MAY 13, 2021
Restaurant design is in the spotlight for this episode of The Main Course as host Barbara Castiglia talks with Steve Starr, the Founder StarrDesign, which helps emerging restaurant concepts define and design their brand to build lasting value. Topics discussed include restaurant design, what goes into it and how the pandemic altered how restaurants are approaching their restaurant design.
Modern Restaurant Management
MAY 12, 2021
Every day we’re welcoming more guests into our dining spaces but most restaurants aren’t able to ramp staff to match their increased demand. As we emerge from the pandemic, there are fewer restaurants and pent-up demand for restaurant experiences. Finding great staff is always a problem, and it’s even harder as we move into this critical post-pandemic phase.
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
Modern Restaurant Management
MAY 12, 2021
No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. Restaurants are unique, and as such, need a unique approach to off-premise sales. Luckily there are a number of different business models.
EATER
MAY 11, 2021
China Live in San Francisco | Patricia Chang. George Chen, owner of 30,000-square-foot China Live, visits Eater’s Digest Like many restaurant operators, George Chen faced one obstacle after another this year trying to keep his business afloat. But running what he deems the country’s largest mom-and-pop — the 30,000-square-foot Chinese food emporium China Live in San Francisco — came with some fairly unique challenges.
EATER
MAY 10, 2021
Bloomberg /Contributor via GettyImages. More cities nationwide are considering guaranteed income for low-wage earners, which could empower food and farm industry employees This story was originally published on Civil Eats. Sukhi Samra grew up with a mother who worked up to 80 hours per week to support three children and a husband with a disability. None of her three jobs paid her well enough to make ends meet in Fresno, California, in the late 2000s.
EATER
MAY 12, 2021
Texas Gov. Greg Abbott officially signed the bill today, allowing restaurants and bars to offer boozy drinks for takeout and delivery [link].
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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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