Modern Restaurant Management
JUNE 8, 2020
How are consumers feeling about going out to eat as restaurants begin to emerge from the COVID-19 pandemic and open their dining rooms? Measure Protocol , Decode Consulting and Garden Social Beer Garden and Kitchen surveyed American adults in order to find out the answer to this question. Insights from the research are available in a new report “ How will restaurant dining behaviour shift after COVID-19?
EATER
JUNE 8, 2020
Los Angeles Times via Getty Images. These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard. The restaurant’s co-owners stood on the corner handing out red Solo cups of a sweet strawberry drink to anyone walking past.
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7 Shifts
JUNE 8, 2020
7shifts’ 150+ employees come from various backgrounds and have worked in numerous industries—from video game design to healthcare. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Not only do we have a dozens of employees with previous restaurant experience, but we also have numerous team members who used 7shifts in their previous rol
Restaurant Engine
JUNE 10, 2020
Restaurant competition is fierce. Why? There are only so many diners to go around, and restaurants are often after the same pool of diners. So, how do you stand out? Get creative with your target audience on Instagram. In this article, we look at 10 benefits of promoting your restaurant on Instagram. See how you can capture the 90% of guests who research a restaurant online before actually visiting. #1: Instagram is Cost Effective.
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
JUNE 10, 2020
January is well-known for being a reset month. A time to recover from back-to-back holiday parties and festive gatherings. A time to act on resolutions and look ahead with great anticipation to all that is possible in the new year. In the restaurant business, this also means a dip in sales, but restaurateurs are mostly undaunted. It’s the perfect slow-down to tweak recipes and menus, do some deep cleaning, or consider fresh ways to change up the customer dining experience.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
JUNE 11, 2020
Cloud kitchens are delivery-only restaurants with no storefront or dine-in facility. A cloud kitchen business primarily accepts orders online from third-party online food aggregators and its own online ordering enabled website. It can also accept orders over the phone from a central call center, wherein the orders are routed to the nearest cloud kitchen outlet. .
Restaurant Engine
JUNE 11, 2020
“Social distancing measures, primarily the dining room closures, have really hurt restaurant sales throughout late March through May,” said Bloomberg restaurant analyst Michael Halen today on national radio. “In May, we could see casual dining, same-store sales down still in the 40% to 60% range.” With estimates of permanent closures ranging from 25% to as high as 80% , Halen forecasts a long battle before the industry fully recovers. “A lot of sell-side analysts ar
Modern Restaurant Management
JUNE 10, 2020
The coronavirus pandemic has undoubtedly affected the world in so many ways, causing businesses everywhere to adapt to an unprecedented crisis. The last few months have been very uncertain for people all over the world, with every country implementing social distancing rules to flatten the curve and reduce the number of infections. Every industry has been impacted in some manner, including the hospitality industry.
EATER
JUNE 12, 2020
McDonald’s restaurant workers walk off the job to demand higher wages and union rights in 2016. | Photo by David McNew/Getty Images. Major corporate food brands are tweeting #BlackLivesMatter, but that’s not the same as activism A symptom of brands sounding more and more like people is that we more frequently look to companies to mirror our ideologies.
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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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The Restaurant Times
JUNE 11, 2020
The coming of a new age no-dine-in restaurant concept has caught everyone’s attention in the restaurant industry. This unique restaurant format lacks physical space, requires no hefty capital investments, operates on bare minimum restaurant rentals, and relies only on delivery orders. Known for its simplicity and cost-effectiveness, it is an ideal platform for food entrepreneurs to enter into the restaurant segment and establish a foothold in the market.
Restaurant Engine
JUNE 10, 2020
Yum! Brands (NYSE: YUM), the $28 billion bellwether for the fast-casual restaurant industry, disclosed to regulators today that 92% of its North American restaurants have reopened. It has reopened over 1,000 locations within the last week. Shares of the publicly traded Pizza Hut, Taco Bell and KFC owner have rallied 70% off their March 23 lows. That increase roughly aligns with U.S. search interest in “Taco Bell” per Google Trends, which has similarly rallied 63% since March 23. . &#
Modern Restaurant Management
JUNE 11, 2020
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public spaces? Tom Coliccio, head judge on Top Chef and successful restaurateur, addressed this issue on Fresh Air last week. “The question isn’t when restaur
EATER
JUNE 8, 2020
Photo by Jared Siskin/Patrick McMullan via Getty Images. A 2013 photo of Rapoport in brownface, which resurfaced on Twitter, is one of multiple incidents of racism surrounding the food publication, sparking a wide call for his resignation Bon Appetit editor-in-chief Adam Rapoport has resigned his position after several Bon Appetit staff members and freelance contributors publicly called for his resignation on Monday, alleging that a racist culture permeated throughout the brand.
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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.
The Restaurant Times
JUNE 9, 2020
The uncertainty caused by COVID-19 has made it difficult for restaurateurs to manage their staff. The working and success of delivery kitchens/dark kitchens directly depends on the employees working in them. It is thus essential that restaurateurs have a systematic way to schedule their shifts. To help you get the most out of your workforce, we have made you a list of features that you should be looking for while choosing an ideal scheduling software.
Restaurant Engine
JUNE 9, 2020
Food truck owners can learn from the instructive experiences of their Chinese counterparts during the past two weeks. China’s aggressive revival of street cart businesses at the end of May, followed by a screeching backpedal this past weekend, elucidates a harrowing tale for food truck owners who are weighing the risks of reopening in any jurisdiction.
Modern Restaurant Management
JUNE 8, 2020
Restaurants nationwide have been hit hard by the COVID-19 pandemic. As restaurants slowly begin reopening, things remain far from “business as usual.” The COVID-19 pandemic has changed the way businesses operate, and the restaurant industry is now learning to navigate this “new normal.” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed.
EATER
JUNE 10, 2020
Peppa’s in Brooklyn | Louise Palmberg/Eater NY. Spending money at black-owned restaurants is a direct way to effect change under capitalism. But reading a list is the lowest bar to clear when it comes to engagement with black-owned restaurants It’s been nearly two weeks of police violence in response to protests over the police killings of George Floyd, Breonna Taylor, and Tony McDade, and the unrest shows no sign of stopping.
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.
The Restaurant Times
JUNE 6, 2020
The delivery revolution in the restaurant industry today has given rise to new businesses capitalizing on this trend. The most promising one being the ghost kitchen (also popularly called cloud kitchen), an innovative delivery-only model that optimizes and expands delivery service at a minimal cost. Ghost kitchens do not have a storefront, but they have the ability to produce maximum output out of minimum resources.
The Restaurant Manifesto
JUNE 8, 2020
Since the senseless killing of George Floyd by Minneapolis Police on May 25, even thinking about restaurants seems frivolous right now. The protesting that has flooded the streets in all fifty states has shown that the American people will no longer tolerate police violence and racial injustice. Seeing citizens of all races coming together internationally […].
Modern Restaurant Management
JUNE 8, 2020
We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Though a handful of U.S. states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings.
EATER
JUNE 9, 2020
After making statements in support of the Black Lives Matter movement, the San Francisco-based boba chain has faced intense scrutiny over racist comments made a by manager in 2018 [link].
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
The Restaurant Times
JUNE 11, 2020
After several governments announced a complete lockdown, thousands of industries have been hard hit. During his address to the nation, Prime Minister Narendra Modi urged the business community in India to not cut their staff’s salaries or lay them off in such harsh times. The Ministry of Labor and Employment sent out an advisory stressing on the need for continued employment benefits to maintain social stability.
Hotel Management Network
JUNE 11, 2020
A three-way JV of BentallGreenOak (BGO), Flank Management LP (Flank) and Geolo Capital (Geolo) has acquired the Hutton Hotel in Nashville, Tennessee. The post Three-way JV acquires Hutton Hotel in Nashville appeared first on Hotel Management Network.
Modern Restaurant Management
JUNE 10, 2020
There were no sirens or warnings for American businesses. It wasn’t like businesses in the Tornado Alley who might be able to prepare for the pitfalls of tornado season or coastal cities that can shutter their windows in advance of a hurricane. Instead, coronavirus hit the American economy — and particularly restaurants — like the “Go Directly To Jail” card in Monopoly.
EATER
JUNE 9, 2020
On June 2, 2020, as Parisians sat down at cafes for the first time in months, people in Moscow still couldn’t leave their homes between curfews. Here, the divergent views of 17 cities around the world on the same day. If there’s one thing that the coronavirus pandemic has made crystal clear these last few months, it’s how thoroughly interconnected life on Earth has become.
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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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