Modern Restaurant Management
MAY 28, 2021
There are millions of food pictures on Instagram at this very moment. In fact, there’s a psychology behind “foodstagramming” that restaurateurs shouldn’t ignore. People like to share where they are, how good their food looks, and whether it lives up to the hype. When you’re in the restaurant business, it’s not enough to let your customers share pictures for you.
7 Shifts
MAY 28, 2021
Inspired by the late-night Windsor kebab stand and his favorite family recipes, Brandon Bahoura created Pita Way in 2010 to bring healthy, fast Mediterranean food to the masses in Michigan. They quickly became known for their high-quality food, great service, and comfortable atmosphere. 11 years later, they still bring their signature quesopitas (a pita-quesadilla hybrid) and Mediterranean bowls to hungry guests—just at a much larger scale.
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EATER
MAY 26, 2021
To be able to stop at almost any Southern gas station and have a good, inexpensive meal is an American tradition rooted in Black survival and entrepreneurship. Scanning the aisles of small, locally owned gas stations in the South is like taking a step back in time. Few other places stock old-school Necco Wafers, Mary Janes, Bit-O-Honeys, and Chick-O-Sticks alongside foods like pickled eggs, pickled sausages, gizzards, barbeque, and pound cake.
Restaurant Engine
MAY 26, 2021
The future is here, and automated kitchens are trending. With the Covid pandemic in 2020 and even in 2021, the restaurant industry found itself having to adopt new ideas and look deep into the future. The new reality of life during and post Covid has led many restaurants to re-imagine how the do business. With this comes a focus on innovation and new technologies.
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.
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Modern Restaurant Management
MAY 27, 2021
Restaurants ranked as one the most dramatically impacted sectors of the economy during the pandemic, right up there with airlines, hotels, gyms and movie theaters. A year later, we see the promise of accelerating vaccination rates, and the lifting of crippling capacity restrictions imposed on restaurants. While we all know in-person dining will return in force (I personally can’t wait to get back to my favorite spots), the tectonic shifts we saw in the industry aren’t going to magica
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MAY 26, 2021
A celebration of eating at America’s gas stations, with all the sweet, salty, crunchy, and caffeinated things you need to top off your tank. There are few places in America where our needs and wants collide in such effortless fashion as the get-it-all, do-it-all gas station. Your car needs things: fuel, for one, or air, or wiper fluid. We, then, typically want things: Hot Cheetos or sour Skittles or nachos or coffee (both want and need) or a hubcap-sized diner breakfast or some tacos to go.
OpenTable
MAY 24, 2021
For Stephanie Dietz, chef and owner of The Pink Dinghy in Virginia Beach, the pandemic was “the final boss.”. “Like a video… The post 5 pandemic pivots with The Pink Dinghy appeared first on Open for Business.
Modern Restaurant Management
MAY 24, 2021
Over the past year, the pandemic pushed restaurants into survival mode, forcing them to pick up alternative revenue streams to stay afloat. Restaurant owners had to become creative to stay in business and provide value to their surrounding communities. The Rise of Meal Kits. Meal kits, prepared by restaurants for consumers, became a great way for restaurants to supplement revenue during the pandemic.
The Restaurant Times
MAY 25, 2021
Ever wondered how restaurants ensure that their food is healthy enough to consume? If yes, then the answer is by passing regular restaurant health inspections conducted by municipal authorities to ensure public safety. These health inspections are mandatory checks that every restaurant has to go through. . India has a Central regulatory body, namely the Food Safety and Standards Authority of India (FSSAI) , that functions under the Food Safety and Standard Act, 2006.
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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 26, 2021
The cult of Wawa extends far beyond what’s usual for a regional chain. But for me, what makes it truly great is how it represents the best of what Philadelphia has to offer. In the fall of 2015, the pope came to Philadelphia. There were perimeters, there were port-a-potties, there was Mass for hundreds of thousands on the Benjamin Franklin Parkway. In contrast to what goes down during any other public event in Philadelphia, however, everyone was very nice.
7 Shifts
MAY 27, 2021
Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season.
Modern Restaurant Management
MAY 27, 2021
There’s a sense of renewal in the air as widespread vaccine distribution has people thinking about a return to pre-pandemic routines and activities, including indoor dining. The restaurant industry was hard hit by COVID-19, so restaurateurs are among those most looking forward to the eventual elimination of social distancing protocols and indoor capacity restrictions.
The Restaurant Times
MAY 26, 2021
The pandemic has shaken the restaurant industry to the core. Dine-in restaurants were shut entirely during the first wave of COVID-19. Online deliveries also ceased during Q2 of the year 2020. However, online deliveries picked up later on, and dine-in restaurants have also started reopening with reduced occupancies. The market segment which has been hit extremely hard and struggling to survive is the buffet model.
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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 26, 2021
The Handy Landing Tea Room and Store in Weirs Beach, New Hampshire | weirsbeach.com. For the first half of the 20th century, hungry travelers couldn’t do better than a roadside tea room. If you happened to be traveling from Washington, D.C. to Richmond, Virginia in 1935, you’d likely find yourself cruising down Route 1, the forebear of Interstate 95.
LimeTray
MAY 28, 2021
The importance of restaurant software has been increasing by leaps and bounds every year. With the influence of automation and the growth of online ordering, restaurant software plays a huge role in practically all the core functions of a successful business in the food and beverage industry today. All the way from order processing to acquiring new customers, the job is made much easier with the right kind of software. .
Modern Restaurant Management
MAY 28, 2021
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Clean Juice Celebrates Franchisees. Clean Juice®, honored its franchise partners during its annual Juicey Awards event. Clean Juice Chief Executive Officer, Landon Eckles described 2020 as challenging but resolute in lauding its franchise partners and support staff in the company’s response to the global pandemic.
The Restaurant Times
MAY 23, 2021
Restaurant owners choose to expand their restaurant business when they feel their current outlet is running well. This process requires extra effort, but the payoff can make the time and capital investment worthwhile. Starting your own restaurant can be a challenging endeavour for anyone. However, it is possible to sustain your venture in the long run with enough effort and determination.
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
MAY 24, 2021
The movement for Black Lives has directed attention to Black restaurateurs, entrepreneurs, and producers, but long-term investment is still lacking Ashley Rouse was terrified when she first started receiving media requests from major publications featuring Black-owned businesses last June. The founder and CEO of Brooklyn-based Trade Street Jam Co. says her team saw “insane growth” between January and June, with monthly sales skyrocketing from $1,500 to $80,000, and she was hanging on by a thread
MBB Hospitality
MAY 24, 2021
Everyone is looking for the best way to make some additional money – more so if they are in the restaurant business. While sales, new menu items, and a fresh coat of paint can quickly bring more people into your restaurant, technology can help too. That’s where NFC technology comes in. NFC technology for restaurants is a great way to boost flagging sales and bring people into the establishment. .
Modern Restaurant Management
MAY 25, 2021
At this time last year, restaurants and bars across the country went from being houses of entertainment and joy to being forced to close as part of wide-spread mandated shutdowns to stop the spread of an uncontrollable and unknown pandemic. Shock, uncertainty, and confusion took hold of our lives and businesses. At the time, this industry was trying to discern what the right ‘next’ move was to mitigate the long-term effects of a shuttered hospitality industry.
The Restaurant Times
MAY 27, 2021
The bakery business in the UAE has registered immense growth over the years. Post pandemic, more people are deciding to set up their own bakery businesses. The key step in setting up any business is building a website. The world that we live in today offers ample opportunities for businesses to expand their reach through numerous digital means. A full-featured website is one such channel.
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
MAY 27, 2021
How mutual aid efforts — like Minneapolis’s Southside Food Share and Phillips Community Free Store — are combating food insecurity on their own terms I arrived in Minneapolis in July of 2020 to find buildings turned to rubble, people grieving, and a community rebuilding. During my first volunteer shift at Phillips Community Free Store , which was being run out of the Grease Pit Bike shop in South Minneapolis, tables were lined up outside, pop-up tents shading all manner of produce and household
MBB Hospitality
MAY 24, 2021
Everyone is looking for the best way to make some additional money – more so if they are in the restaurant business. While sales, new menu items, and a fresh coat of paint can quickly bring more people into your restaurant, technology can help too. That’s where NFC technology comes in. NFC technology for restaurants is a great way to boost flagging sales and bring people into the establishment.
Modern Restaurant Management
MAY 26, 2021
Plumbing issues can cause headaches and major hits to the wallet for restaurant owners. The key plumbing problems in restaurants are caused by the clogging of pipes, which makes the plumbing back up, overflow and not drain properly. The main cause of this issue is staff members putting leftover food and other materials down the drains instead of disposing of it in the correct place.
The Restaurant Times
MAY 27, 2021
Cloud kitchens have become increasingly popular in the UAE over the years. The market has grown in double digits since the start of the COVID-19 pandemic. Cloud kitchens have many advantages to offer over physical restaurants. With numerous restaurants shutting down, entrepreneurs are desperately shifting to ghost kitchen business model. among entrepreneurs desperate to stay in business.
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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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