Modern Restaurant Management
JULY 20, 2020
Even as restrictions loosen and thousands of restaurants can legally open their dining rooms, many customers remain hesitant to dine in. Therefore, it’s critical for restaurants to do everything possible to put customers and employees at ease. That means restaurants must embrace extra safeguards, including those that improve indoor air quality.
7 Shifts
JULY 24, 2020
As restaurants slowly ease back to dine-in service, the grand reopening doesn’t have the usual full house feeling. While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.
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EATER
JULY 24, 2020
James Beard Foundation. Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization. The anonymous employees describe themselves in the letter, which was shared with Eater, as a group that has “dedicated years of their lives to the work of the James Beard Foundation despi
Restaurant Engine
JULY 22, 2020
The customer experience starts with your online presence before it gets to your dining room. You website is often the gateway to your brick and mortar restaurant. It’s often the “door” your customers first walk through. Because of this, you want to make sure your restaurant’s website is performing as well as it can be. You want to always be working on improving customer experience for your restaurant online.
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.
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Modern Restaurant Management
JULY 24, 2020
Restaurants and retail are among the industries that have been most severely impacted by the current pandemic. While restaurants certainly include national chains, the majority in the US are independently owned and operated, including franchises. Many have been passed down for generations. Imagine a pandemic shut your entire business down and thinking, “this will be temporary… a few weeks,” as many restaurant owners believed in late February and early March.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JULY 24, 2020
A Mexico City waiter armed for service | Claudio Cruz/AFP via Getty Images. Whether dining inside or outside, diners should consider the risk they pose to restaurant staff During the COVID-19 pandemic, there’s been a lot of talk about risk. Public health officials urge everyone to consider not only their own safety, but also the risks they impose on others by going about their daily lives.
Restaurant Engine
JULY 21, 2020
According to a June survey of 400 U.S. and Canadian restaurateurs by pollsters at Technomic , “75% of operators said that they would have had to close their business if not for Uber Eats.” Although the poll’s language does not indicate whether “close” means permanently close or temporarily close, the result is nonetheless impressive given that 350 of the 400 respondents used third-party delivery services besides UberEats.
Modern Restaurant Management
JULY 22, 2020
We have all been dealing with the core problems COVID-19 has brought to us: increased cleaning and sanitizing processes, loss of customers, negotiations with landlords, and many more. On top of those known problems, restaurant managers have also faced unforeseen and sometimes puzzling challenges. We’ve taken a deep dive into some of these issues in an effort to help support restaurants, and to provide solutions when possible.
The Restaurant Times
JULY 23, 2020
From the chaos caused by the current COVID-19 outbreak, which has proved challenging for foodservice operators, doorstep food delivery has emerged as a viable channel. Restaurant operators are now pivoting to the online food delivery model to reach out to more customers and preserve their revenues. While incorporating online food delivery service into your business, a major deciding factor is whether to consider a third-party service or establish an in-house delivery system for your restaurant.
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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
JULY 24, 2020
The Juhu Beach Club chef talks about what they hope will be their next big project: a farm restaurant centered on people of color and non-European cuisines [link].
Restaurant Engine
JULY 20, 2020
The outdoor terrace at New York City’s Eleven Madison Park is open. Since the onset of the coronavirus pandemic, Daniel Boulud’s three Michelin star restaurant has alternately been used for meal prep boxes, takeout and delivery services, and as a philanthropic commissary kitchen. It is now open for a maximum of 40 seated diners, outside only.
Modern Restaurant Management
JULY 21, 2020
It’s a new world for restaurant owners and managers. Having already adjusted to the rise of takeout and delivery, now restaurants are figuring out how to reopen for dine-in service while navigating social distancing and other health guidelines. Marketing and communications has never been more important, but it has shifted: It’s no longer just about marketing your establishment, but also communicating how your business is changing operations to help protect customers and employees.
The Restaurant Times
JULY 20, 2020
With emerging demand for online food delivery, the cloud kitchen business is on the rise. According to research, the global cloud kitchen market is expected to reach USD 2.63 Billion by the year 2026. To run a successful cloud kitchen business, there are multiple moving parts that affect the overall profitability; therefore, it is important to monitor them carefully.
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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
JULY 22, 2020
Restaurants may close again | Ben Gabbe/Getty Images. Closing dining rooms once cost a lot of money, but closing twice could be even worse At Twisted Soul Cookhouse and Pours in Atlanta, masked servers whisk plates draped in plastic to socially distanced tables separated by plastic screens, all beneath the hum of a ventilation system upgraded with UV filtration.
Restaurant Engine
JULY 22, 2020
It pays to go public. Unequivocally, 2020 will be the most difficult year that hundreds of thousands of independent restaurateurs have ever endured. Yet for most publicly traded restaurants, it has been just another year. If the valuation at which investors are willing to invest is any indication of the ability of a restaurant to survive — and it is — then the nation’s restaurant chains are anywhere from 50% to 100% more likely to survive than independent restaurants.
Modern Restaurant Management
JULY 23, 2020
As the economy struggles to reopen amidst COVID-19 – including restaurants across the U.S. – we are seeing starts, stops and uncertainty about how disruptive the pandemic will continue to be. In regions where the number of new cases has dropped, restaurant patrons may experience “fatigue” regarding strict safeguards and social distancing when trying to enjoy a meal out.
The Restaurant Times
JULY 20, 2020
With the impact of the coronavirus pandemic crippling nations and their health care systems, people are abiding by local laws, practicing social distancing, and despite lockdown easing in many regions. While these precautions are necessary to combat the spread of disease, they have led to an economic crisis as businesses are now facing heavy losses.
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
JULY 21, 2020
A booth at Guerrilla Tacos | Colin Wolf. We spent a month preparing to safely reopen our restaurant. Five hours after opening our doors, the state made us close again. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.
OpenTable
JULY 19, 2020
Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? Is Safety Affordable? How Restaurant Operators Are Factoring PPE into Their Budgets – Restaurant Hospitality. As masks, gloves, face shields, and thermometers become expected protocol in restaurants, costs of protective equipment are piling up.
Modern Restaurant Management
JULY 22, 2020
Hot water is the lifeblood of restaurants. It's used not only for cooking, food prep and production, but in these times, for janitorial and enhanced sanitation needs such as cleaning food contact surfaces and high touch areas from doorknobs to display cases, checkout counters to order kiosks. Proper handwashing and cleanliness procedures are some of the best ways to mitigate the spread of COVID-19.
The Restaurant Times
JULY 24, 2020
Food cost is one of the most significant expenses faced by restaurant operators everywhere. No matter the geographic location, the restaurant industry is plagued by rising food costs. Looking at the scenario, exercising portion control is crucial for a restaurant’s well being. In this article, we will discuss how restaurants in Saudi Arabia can execute portion control in their restaurants and increase their revenues. .
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
JULY 23, 2020
KFC x Crocs is the collaboration you probably never wanted. | Photo courtesy of KFC. Or do whatever’s the opposite of “feast your eyes” Today in cursed sentences: The long-awaited(?), highly anticipated(?) result of a fried-chicken footwear collaboration between KFC and Crocs is finally hitting the market. On July 28, hypebeasts and Colonel Sanders fetishists everywhere will be able to purchase the limited-edition shoes on Crocs’ website , for just $59.99 (for comparison, a pair of classic Crocs
MBB Hospitality
JULY 22, 2020
COVID-19 has changed the way that many businesses need to be run. Many people are working from home to protect themselves and their families, plus, stores that are still open are enforcing stricter cleaning guidelines. Restaurants have been able to stay open under certain conditions. If you are running a restaurant , you have had to implement many of these changes.
Modern Restaurant Management
JULY 21, 2020
As restaurants begin reopening, there are pressing and immediate concerns. However, it’s equally important to also take a long-term strategic approach to the Coronavirus. Both now and for the future, technology can answer many of the question’s managers have surrounding maintaining the health of employees, ensuring the safety of their guests and protecting their bottom line.
BizBash
JULY 21, 2020
Going small doesn't mean you have to sacrifice style, as a Beverly Hills-based event firm proved for a recent photo shoot.
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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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