Modern Restaurant Management
AUGUST 2, 2022
In all my years in the restaurant/bar/hospitality industry, I have never run into the hiring situation that we are in today. I don’t have one customer in any state who has all the employees that they need. Some clients have 90 percent of the staff they need, but most are closer to 50 or 60 percent. As I have written in the past, the most important thing you can do is to hold on to the staff you have.
7 Shifts
AUGUST 2, 2022
How do you create a restaurant culture that attracts staff and retains them? We asked someone who's done it—the one and only Danny Meyer. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , which invests in hospitality-driven companies across a variety of industries.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
AUGUST 4, 2022
An interior spread of Chicken + Bread. | Chicken + Bread. Why zines are food media’s experimental cutting edge I sometimes attribute my growing zine obsession to being — on paper — a book historian. I like the heft of folded paper, sometimes hugged by a cardstock cover, sometimes by a staple pinning sheets together; sometimes, it’s just printer paper folded to create a booklet, inked by hand.
EHL Insights
AUGUST 4, 2022
Do you want to become an eco-responsible restaurant but don't know what measures to put in place without interfering with your work? This article gives some basic steps to follow for implementing a greener approach in your restaurant in an easy and logical way.
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.
.png)
Modern Restaurant Management
AUGUST 3, 2022
When you're getting your restaurant up and running, or perhaps expanding to a new region, it is important to really understand your specific audience well. It's a natural feeling to want to be off to the races and immediately start advertising, but all this will do is make you spend quite a bit without a proper understanding of what your loyal followers are actually looking for.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
AUGUST 5, 2022
Taco Bell. No longer just riffing on lowbrow flavors, Christina Tosi’s Milk Bar’s collab with Taco Bell puts it fully in the mainstream When Christina Tosi began making desserts at Momofuku in the mid-2000s, they were all about playful, inventive takes on mainstream sweets. In 2008, when she opened the first Milk Bar, things like cereal milk-flavored soft serve, truffles that tasted like “birthday cake,” and cookies stuffed with cornflakes and and potato chips were delightfully weird riffs on be
SiteMinder
AUGUST 4, 2022
The RuMa Hotel and Residences is located in Kuala Lumpur, Malaysia, just steps away from key attractions such as the Petronas Twin Towers. The RuMa is a multiple award-winning property that prides itself on offering guests a home-like sanctuary away from the hustle and bustle of the downtown city environment. All guests will find something they love with 11 room-types to choose from, dining rooms that celebrate local flavour, bars that cater for any taste, and an entire floor dedicated to wellne
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
The Restaurant Times
AUGUST 5, 2022
Restaurant accounting is an integral part of operating modern-day restaurants and ensuring consistent growth in the business. It is a process that involves the detailed collection, analysis, and interpretation of various financial metrics of your restaurant. . Typical accounting methods have not been able to cope with the fast-changing demands of the restaurant business.
Advertisement
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.
.png)
EATER
AUGUST 1, 2022
Lille Allen/Eater. From millennial pink to Barbiecore, it’s no surprise that TikTok’s Pink Sauce popped off The writer Katy Kelleher claimed Barbie pink as the “color of the year” in Refinery29 earlier this month , citing its appearance in Greta Gerwig’s in-progress Barbie movie and Valentino’s recent runway show and TikTok’s popular bimbocore subgenre.
Guest Experience: Lodging Magazine
AUGUST 2, 2022
Wellness is increasingly important to travelers who want to keep up their routines while vacationing. Here are four ways hotel companies and brands are implementing wellness across their portfolios. Curator Hotel & Resort Collection Curator Hotel & Resort Collection is promoting wellness at several member properties across the United States.
Modern Restaurant Management
AUGUST 1, 2022
In a tight labor market, restaurants are struggling, with many reducing hours or even closing due to staff shortages. In a recent poll of restaurant managers and owners, LANDED found that two out of three are spending three or more hours a week on recruiting, and one in six are spending six-plus hours a week. With average restaurant staff turnover at 130 percent , this is not entirely surprising.
The Restaurant Times
AUGUST 5, 2022
Cloud kitchens were popular even before the pandemic, but they have grown more profitable and can function in a quarter of the usual restaurant size. Also called ghost kitchens enable restaurants to deliver directly to customers’ homes while operating at a fraction of the space required by typical restaurants. This helps them utilize resources more effectively by streamlining kitchen workflows in ways a restaurant can’t.
Advertisement
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
AUGUST 2, 2022
Lille Allen/Eater. With a recent line of seasonings, McCormick seems eager to compete with modern spice companies, like Burlap & Barrel and Diaspora Co. When I think about McCormick, my mind drifts to my mom’s spice cabinet, where stout, red-capped bottles have been collecting dust for decades. During visits home, my siblings and I like to fish out old bottles like bingo balls and gleefully announce their expiration dates — usually closer to our DOBs than the present day.
Adora POS
AUGUST 2, 2022
Shopping for a POS for the first time or looking to switch from a current provider is a lot like getting married… the options can seem overwhelming. There are many companies out there that claim to provide a perfect service and these sneaky suitors will say just about anything for your business.
Modern Restaurant Management
AUGUST 4, 2022
As everyone endures extreme temperatures this summer, it’s important to stay safe when spending time in hot environments, especially places like kitchens and bakeries where there is little air circulation. Heat stroke, heat exhaustion, and heat cramps are illnesses categorized under the term “heat stress,” which happens when the body is unable to cool itself off through sweating.
The Restaurant Times
AUGUST 5, 2022
Employee retention is the capacity of an organization to retain its staff. Retaining employees is a complex process, and it requires ongoing efforts. However, you can retain talented restaurant staff with the correct practices and strategies. . Competent personnel is the secret to building a solid reputation for your restaurant. According to studies, customers who form personal ties with the staff are more willing to revisit the restaurant for an enhanced experience.
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
AUGUST 1, 2022
Tiffany Jan /Eater. Whether softened or cold or room temperature, applying the right kind of butter can be surprisingly tricky In pretty much every baking recipe, no matter the diversity of the ingredients or range of final products, you can almost guarantee one thing: If the recipe calls for butter, you’re going to be told what temperature that butter should be.
EHL Insights
AUGUST 2, 2022
The fine weather is here and this means eating outdoors. To celebrate summer, here's an article dedicated to the coolest terraces in the canton of Vaud. Discover these exceptional places and let yourself be tempted.
Modern Restaurant Management
AUGUST 4, 2022
"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey).
The Restaurant Times
AUGUST 5, 2022
Imagine that you come across a patron who is in the middle of a bad first date or someone at a bar talking to a stranger with whom they are becoming increasingly suspicious. What do you think will be their strategy to escape the awful situation? The person may choose to use an accidental wine spill, a fake emergency text, or a sick kid at home excuse to exit the date.
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
AUGUST 5, 2022
Celeste Noche/Eater. Just like Jeni’s Brambleberry Crisp, this cake boasts the perfect ratio of jammy fruit to crunchy oat streusel Having grown up in Columbus, Ohio, Graeter’s and Jeni’s were always my go-to spots for grabbing a cold, creamy treat on summer nights. While my friends tended to gravitate toward Jeni’s ’gram-ready vibes and unexpected flavors (goat cheese with red cherries, anyone?
Synergy Suite
JULY 31, 2022
The restaurant industry is, among other challenging things, very competitive, low-margin, labor-intensive, and highly cyclical. To boot, at the time of publishing this blog entry, labor is scarce and more expensive than ever. The economy has just emerged from a global pandemic just to face more uncertain times ahead. But it’s okay, you like a challenge, right?
Modern Restaurant Management
AUGUST 5, 2022
Quick service restaurants (QSR) are gaining immense popularity owing to their fast service and mouth-watering menus. As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.
The Restaurant Times
AUGUST 5, 2022
If you are planning to start your food truck, you must know that it involves a lot of work because you will be competing with more than 35,000 food trucks that are currently operating in the US. The number of food trucks has grown almost four times in the last decade resulting in very high competition. So, it is pretty clear that food trucks have created a niche for themselves in the evolving restaurant space in the US.
Advertisement
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.
Expert insights. Personalized for you.
227 
Let's personalize your content