Modern Restaurant Management
APRIL 15, 2020
As a restaurant owner or manager, do you find yourself getting caught up in the intricacies and not being able to focus on aspects that matter? The key lies in achieving operational efficiency. Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue.
7 Shifts
APRIL 15, 2020
With the heavy impact of COVID-19 on restaurants, the industry is racing to find new ways to keep their locations open and keep revenue as high as possible for survival. Foot traffic has dropped for the majority of restaurants in North America, with revenue switching to online ordering and pickups instead. Restaurants with drive thrus have had a smaller decline in revenue compared to the ones that don’t have drive thrus.
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The Restaurant Manifesto
APRIL 14, 2020
Recreating the structure of a restaurant meal at home isn’t easy, but there are some strategies that may help you emulate the energy of sitting in your favorite restaurant. The post How To Make Your Quarantine Meals at Home Feel More Like a Restaurant appeared first on THE RESTAURANT MANIFESTO.
Innisfree
APRIL 14, 2020
Innisfree Hotels Donates 6,300 Room Nights to Healthcare Workers and Medical Professionals Impacted by Coronavirus. GULF BREEZE, Fla., April 13, 2020 – Innisfree Hotels , Northwest Florida’s largest owner of beachfront hotels, announced today that the company will donate up to 6,300 room nights to frontline medical professionals leading the fight against COVID-19.
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Modern Restaurant Management
APRIL 16, 2020
As you shift the way you do business and try to stay operational amid coronavirus, it’s critical to find ways to promote your offers and let customers know you’re still open for business, even if you’re focused solely on serving customers through takeout, delivery and/or curbside. Following are 5 ways to market your takeout and delivery services amid coronavirus. 1.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
APRIL 15, 2020
Modern Restaurant Management (MRM) wanted to get a pulse on how restaurant operations have changed due to the COVID-19 outbreak. We asked industry leaders from Earl Enterprises, Patina Group and Wahlburgers for their views on this "new normal" for the restaurant industry. Robert Earl is Founder of Earl Enterprises (Buca di Beppo, Earl of Sandwich, Bertucci’s, Mixology Grill & Lounge), Founder of Virtual Dining Concepts (Wing Squad), Co-Founder of Chicken Guy!
Modern Restaurant Management
APRIL 13, 2020
The current crisis has thrown the industry a curveball, and many restaurants aren’t sure how to react. While this isn’t the kind of extra hours in the day we asked for, it can be an opportunity to come back better than before. Focus on What You Can Control. Many cities and states have implemented lockdown rules, and there are new sets of policies and procedures to follow, from reduced capacity to take away only.
Modern Restaurant Management
APRIL 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. March Sales Decline. The rapid decline in sales during the second half of March due to COVID-19 was enough to push the industry down to its worst month in decades. Same-store sales for restaurants dropped by 28.3 percent in March.
Modern Restaurant Management
APRIL 15, 2020
While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year. However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion
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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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Modern Restaurant Management
APRIL 17, 2020
We’re about a month into the Coronavirus crisis that has crippled the restaurant industry. Practically overnight, restaurant owners had to figure out how to support their staff, pay their bills and feed their families and customers. I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled.
Modern Restaurant Management
APRIL 13, 2020
COVID-19 continues to spread rapidly across the country, forcing millions of restaurants to suspend operations or pivot to a delivery model in hopes of flattening the curve. As restaurants make this shift and close their physical doors to customers, they’re entering an unprecedented time in restaurant history. As this global pandemic continues to evolve, we are learning that proper hygiene is critical in slowing the spread of the virus.
Modern Restaurant Management
APRIL 14, 2020
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: What can I do to help my restaurants and community battle the effects of COVID-19? A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your busi
Modern Restaurant Management
APRIL 17, 2020
A Zagat dining trends survey says 75 percent of respondents have selected a restaurant based on food photos. “Instagram-worthy” is a thing in the restaurant business and it’s not going away: who hasn’t snapped a photo of a drool-worthy meal to share on social media? The vast majority of Millennial customers photograph their food, and Gen Z has the same reflex.
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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.
Modern Restaurant Management
APRIL 14, 2020
As the COVID-19 pandemic rages on with no relief in sight, employers need to tread carefully in managing their employees to avoid legal scrutiny by federal law enforcement agencies, such as the Equal Opportunity Employment Commission (EEOC) and Occupational Safety and Health Administration (OSHA), so that an epidemic of litigation does not ensue following the mitigation of the novel coronavirus.
Modern Restaurant Management
APRIL 16, 2020
Does your restaurant business have a legal structure that will guide ownership through success and hard times? Restaurants are a vital and volatile element of the business landscape. But an expert on CNBC recently asserted that 60 percent of new restaurants fail in the first year and 80 percent in the first five years. While a Forbes article not too long after disputed those numbers, if you live in an urban area, you have seen enough restaurants come and go to know that it’s not a venture
Modern Restaurant Management
APRIL 15, 2020
While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year. However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion
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