Modern Restaurant Management

JULY 15, 2021

The restaurant industry is roaring back into action as pandemic lockdowns wind down. That said, the processes that became norms during the pandemic, such as online ordering and contactless pickup, are here to stay for the convenience of hungry customers. In fact, a recent Paytronix/PYMNTS report revealed 92 percent of vaccinated dining customers plan to keep ordering online, and another found sales generated through digital ordering platforms grew more than three times once the pandemic began.

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7 Shifts

JULY 16, 2021

So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done. At their best, they're an essential part of their community—a third place beyond work and the home.

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Scheduling Marketing POS Systems Pricing 183

EATER

JULY 15, 2021

Wonho Frank Lee. [link].

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Restaurant Engine

JULY 14, 2021

You’ll find offering your customers a smaller menu, they’ll order more because it’s easier to decide. When it comes to the restaurant menu , many restaurant owners tend to think bigger and longer is better. While this may work for a few select restaurants, we want you to know smaller menus are often better for you and generate more revenue.

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Server Training Customer Service Catering 126

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.

Accounting

Modern Restaurant Management

JULY 14, 2021

In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions. The talent acquisition funnel starts with building awareness, driving consideration, then interest before moving into traditional recruitment steps of application, interview selection, and hiring.

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Marketing Budgeting Server 212

EATER

JULY 14, 2021

The porcelain wonder uses a moat of saltwater to create a natural seal In the 1970s, archaeologists in China stumbled across the 2,000-year-old tomb of a noblewoman from the Han dynasty. Known as Lady Dai , she was surrounded by lavish clothes, jewelry, and the remnants of her last banquet. Among the haul she was taking into the afterlife was a collection of pickle jars and a thick manuscript of corresponding pickle recipes.

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Workshop Procurement Sanitation 145

Eat Restaurant Management

JULY 14, 2021

As digitization reshapes the functional and operational outlook of the restaurant industry, major independents and franchisees alike are clinging to data in the hope that it’ll help them succeed in this modern business landscape.

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Modern Restaurant Management

JULY 13, 2021

Hold the pickles but double-up on mayo. Gluten-free buns, please. Supersize it – every time. We’ve entered an age where personalization is everything. As a result, quick-service and fast-casual restaurants are increasingly harnessing big data and automation to give their customers what they want before an order comes out of their mouth – or their brand’s app.

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Information Marketing 212

EHL Insights

JULY 16, 2021

The wellness industry is transforming into a booming trillion dollar market with plenty of potential for new entrants in the sector, be it new products or services. EHL has compiled a list of the top 10 global spa trends for 2021. The spa experience is no longer simply about pampering; spas are now required to offer an extensive menu of healing therapies for the mind, body and soul.

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Marketing 105

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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.

Service Management

EATER

JULY 13, 2021

Van Leeuwen [Official Photo]. It’s not just nostalgia or the enduring power of that neon-orange cheese powder. This gimmick is actually delicious. Most of the time, gimmicky food mashups are the definition of disappointing. While the idea of candy-flavored cheese or ice cream infused with the flavors of an everything bagel might be compelling to some, most people are so put off by the concept of such a bizarre combination that the idea of eating something that weird is off the table.

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Information Definition Marketing 144

The Restaurant Times

JULY 16, 2021

KLC Virtual Restaurants is a multi-brand virtual restaurant company focused on delivering delicious food from a variety of cuisines across the GCC region. Having identified a growing demand for quality food at reasonable prices in the home delivery segment, KLC developed virtual restaurants to satisfy the online market demand. Operating over 40 virtual brands via a vertically integrated cloud kitchen business model, KLC has efficiently targeted ever-changing consumer tastes.

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Kitchen Operations Document Marketing Pricing 98

Modern Restaurant Management

JULY 15, 2021

In this episode of The Main Course , host Barbara Castiglia talked with Alex Canter, CEO of Ordermark, which helps restaurants increase efficiency and grow profits by aggregating mobile orders across all of the major online-ordering services into a single dashboard and printer. The duo talked about what’s next for the restaurant industry post-pandemic, technology in restaurants, and Ordermark/Nextbite.

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Front of House 197

Modern Restaurant Management

JULY 13, 2021

When six years of growth for the restaurant industry are wiped away in a year, it’s no surprise that the National Restaurant Association is saying that 2020 was the worst year for restaurants. With more vaccinations, restrictions are lifting and diners are returning in droves. However, costs are not returning to pre pandemic levels. Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions contin

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Back of House Budgeting Front of House Scheduling 197

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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.

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Modern Restaurant Management

JULY 12, 2021

As a multi-unit franchisee with 45 restaurants across seven brands, the uncertainty of the past year could have been unbearable. Each day, I read news stories about the restaurant industry hiring crisis, with talent demanding higher wages, and many offering competitive signing bonuses in order to attract employees. Across my restaurants, we had to come up with new strategies to recruit and retain employees.

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Modern Restaurant Management

JULY 16, 2021

The restaurant industry isn’t totally out of the coronavirus pandemic woods yet, but those that have survived this long have proved their resilience and agility in adapting to once-in-a-lifetime (hopefully) circumstances. The trick will to be bring the same resourcefulness they’ve shown so far to overcome the barriers ahead – even as they continue to leverage the opportunities.

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Procurement Server Pricing Marketing 189

Modern Restaurant Management

JULY 15, 2021

Running a restaurant can be a rewarding and demanding career. To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks.

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Front of House Back of House Training Pricing 180

Modern Restaurant Management

JULY 14, 2021

The importance of restaurant data is the focus of this episode of The Main Course. Covering everything from revenue to insights on the waitlist, data can give important information about how a restaurant is performing and how they are improving the guest experience. Mike Vichich, the Co-Founder and CEO of Wisely, discusses empowering brands to say goodbye to transactions and hello to customers.

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Server Information Marketing 180

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.

Presentation

EATER

JULY 14, 2021

Photo by PATRICK T. FALLON/AFP via Getty Images. [link].

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EATER

JULY 15, 2021

Created by the same directors behind ‘RBG,’ ‘Julia’ will be another glimpse into the life of the beloved cooking personality It’s hard to understate the influence Julia Child has had on American cooking, between helping home chefs learn about French cuisine to being a trailblazer of food television. Now, from Betsy West and Julie Cohen, the directors of the Oscar-nominated documentary RBG , comes Julia , which aims to tell “the story of the legendary cookbook author and television superstar who

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Book 119

EATER

JULY 14, 2021

Allie Sullberg. The earliest cookbooks were light on instruction and heavy on assumed knowledge — a style our recent, prescriptive recipe-obsessed food culture is now looping back to You don’t need a recipe. Really, you don’t. So chastises the back cover of Sam Sifton’s new book New York Times Cooking: No-Recipe Recipes , which, despite its own pretensions, is full of recipes.

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Book Document Definition Training 116

EATER

JULY 13, 2021

Teddy Wolff/Outerspace. Pop-ups Ha’s ??c Bi?t and Kreung Cambodia pulled out of their wildly popular Outerspace residency right after the New York Times gave it a splashy review. What happened? [link].

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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

Pricing

EATER

JULY 12, 2021

A still from Pig | Courtesy of Neon. Chef Gabriel Rucker of Le Pigeon in Portland talks about his time on set and teaching the Hollywood legend to cook pigeon the avant-garde French way The film Pig might be about Nicolas Cage’s quest to find his missing truffle pig, but it was Cage’s pigeon-basting technique that most concerned Gabriel Rucker. One of Portland’s most prominent chefs, Rucker was a consultant on the film, which is set in both the Oregon wilderness and Portland’s high-end restauran

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Catering 116

EATER

JULY 13, 2021

A spread from Guy Fieri’s Flavortown Kitchen, a virtual brand from the celeb chef | Photo by Steve Jennings/Getty Images. What the rise of ghost kitchens and virtual brands means for restaurant owners, workers, and consumers Over the past year, Guy Fieri, George Lopez, Mariah Carey, Pauly D, Mario Lopez, and Youtube star MrBeast opened hundreds of restaurant businesses simultaneously.

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Modern Restaurant Management

JULY 14, 2021

When restaurant owners and managers have crucial data at their fingertips, they possess essential insights into improving their operations. In this episode of The Main Course Host Barbara Castiglia speaks with Christina and Chris Norton of Revenue Management Solutions, which helps the restaurant and retail industry identify profitability opportunities through data-driven analytics and tech-enabled solutions that optimize sales, menus, and a brand’s financial health. “We look at the h

Pricing 110

Pricing 110

EATER

JULY 15, 2021

Dina Ávila. Grammy-winning singer Miguel and chef Jeremy Fall created this recipe as part of their series “Beats for Breakfast” The actress Nazanin Mandi was not overjoyed when her husband, the Grammy-winning singer Miguel, decided to turn their kitchen into a makeshift music studio. There was equipment everywhere, and not a lot of space left to, you know, cook.

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Reservations 105

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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.

Guest Satisfaction