Modern Restaurant Management
JULY 14, 2020
With dining rooms having been shut down for the majority of 2020, the only option for people to visit their favorite restaurants has been through takeout or delivery. COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business to health and safety-conscious diners.
7 Shifts
JULY 14, 2020
The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception. Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff r
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EATER
JULY 17, 2020
Potato dishes among those on the chopping block as part of Taco Bell’s menu streamlining efforts. | Photos: Taco Bell. The fast-food chain is axing multiple fan favorites as part of a menu overhaul in August It’s official: Taco Bell is axing all its potato dishes, among other offerings, in a big menu revamp scheduled for August 13. This impending menu overhaul, which has been circulating in the form of panicked rumors over the past week, was confirmed in a new release on Taco Bell’s website toda
The Restaurant Manifesto
JULY 14, 2020
Returning to normal is a step back for an already backward industry. The post Coronavirus Canapés and the Moral Bankruptcy of Fine Dining appeared first on THE RESTAURANT MANIFESTO.
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 13, 2020
"COVID-19 has disrupted, and will likely continue to disrupt, business models and plans. But in some ways, it’s accelerated the adoption of trends that would have taken four to five years to become a reality." The restaurant industry has been one of the hardest hit by COVID-19, with sales dropping 40 percent during the month of May, according to Black Box Intelligence.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JULY 13, 2020
Wonho Frank Lee. Sqirl, the LA darling known for its ricotta toast with jam, is under fire for allegedly selling moldy jam and harboring a secret kitchen Last year, the New York Times asked of LA’s Sqirl and its founder, Jessica Koslow, “Can you build an empire out of jam?” Sqirl is synonymous with a certain cool, aspirational, and white version of LA.
OpenTable
JULY 16, 2020
OpenTable’s webinar series, In it Together , tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by our COO Andrea Johnston, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times.
Modern Restaurant Management
JULY 16, 2020
Every day, more than 3.5 billion people sign onto social media to check what’s going on in the world. That’s about 45 percent of the global population, all tapping into the social sphere to see who’s going where and what businesses like yours have to offer. Is your restaurant putting itself front and center or have you unintentionally silenced your brand’s voice?
Restaurant Engine
JULY 17, 2020
A new report confirms what many already knew: mortgage delinquencies are hitting record highs. To be specific, 6.1% of total U.S. mortgage borrowers are delinquent on payments — their worst rate since January 2016. Not included are an additional 8% of mortgages now in forbearance. For retail borrowers like restaurateurs, delinquencies hit an all-time high of 18% in June and could be as bad as 69% , depending on location.
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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 17, 2020
Photo-illustration: Eater. Once you know how to work with chiles, it’s easy to make salsas, marinades, and more Homemade salsas are unquestionably better than runny store-bought brands. They’re also easy to make. And yet we’ve all attended a party where the cook went all out creating beautiful hors d’oeuvres, and then dropped a jar of Pace Picante right in the middle of their Martha Stewart moment.
The Restaurant Times
JULY 14, 2020
Over the years, the online ordering culture has flourished and completely transformed the way restaurants deliver food. Customers are now seeking convenience and expecting timely and hygienic doorstep delivery options. Providing online food ordering facilities is also considered a proven restaurant marketing strategy that tends to increase the restaurants’ revenue, sales, and profit margin.
Modern Restaurant Management
JULY 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. Financial Trends Insights. According to the latest Financial Trends Insights from Black Box Financial Intelligence™ , based on data from the week ending June 28, restaurants sales continue improving.
Restaurant Engine
JULY 16, 2020
Although many restaurant owners had trusted government indications that most of the country would be fully operational by now, 22 states have either reversed or paused reopenings altogether. As of July 13, California restaurants must cease sit-down dining service statewide. Nationwide, seated diners yesterday according to OpenTable data are still 64% lower than pre-coronavirus levels.
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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 14, 2020
A panel from Hungry Ghosts | Berger Books. From Anthony Bourdain’s “Hungry Ghosts” to “The Mushroom Fan Club” by Elise Gravel, these books will leave you entertained and hungry If you’re like me, you take comfort in books. Fiction is the best escapism, but sometimes — say, in the midst of a global pandemic — processing a block of text feels too overwhelming, and I’d rather get lost in a book filled with a dazzling array of colors.
The Restaurant Times
JULY 13, 2020
Customer Data is vital for the long term sustainability of any business. However, for the restaurant business, customer data is also integral for growth and expansion. When this information is captured, tracked, and optimized, it helps restaurants improve their performance, provides a competitive edge, and allows them to align products and services according to customer preferences.
Modern Restaurant Management
JULY 15, 2020
As the ongoing COVID-19 Pandemic and state government orders restricting dine-in restaurant operations have rendered restaurants largely dependent on takeout and delivery operations, restaurants seeking an alternative to partnering with third party delivery applications such as UberEats and GrubHub are presented with novel technology that could transform food delivery in the 21st Century while decreasing restaurants’ overhead-namely drone delivery.
Restaurant Engine
JULY 13, 2020
Over 546 people have been sickened by bagged salad products containing iceberg lettuce, red cabbage, and carrots due to Cyclospora contamination. According to the Illinois Department of Health, “the outbreak appears to be ongoing” and there is a 3-6 week lag between exposure to Cyclospora and confirmation of an outbreak. These are the symptoms of Cyclospora infection.
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 13, 2020
Eater. A consistently updated list of recommendations from Eater’s shopping newsletter Since May I’ve had the pleasure of helming Eater’s shopping newsletter, Add to Cart , spotlighting the latest in cooking tools, food books, and drinks; merch for a good cause; and all the tableware and food-themed home goods that I would very much like to own (and thus, that I hope will pique your interest enough to click that “add to cart” button).
The Restaurant Times
JULY 15, 2020
Customers are an integral part of the restaurant business. At a time when there is intense competition, the kind of customer service a restaurant provides determines its success or failure. While customer service may be associated with dine-in facilities, it is an equally important part of online delivery services as well. Apart from receiving orders via the in-house online ordering system or third-party aggregators, restaurants also receive a significant number of telephonic requests.
Modern Restaurant Management
JULY 17, 2020
This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Now that restaurants are focused on re-opening and there is some light at the end of the proverbial tunnel, a few technological changes, updates and reconfigurations are taking place across the country.
Restaurant Engine
JULY 14, 2020
Florida has been breaking all the wrong records this month, including an all-time high COVID-19 death count today. Congresswoman Donna Shalala said yesterday that “the virus is totally out of control in Florida” and “a lot more people are going to die.” Miami’s ICU hospital beds are 62% full. The city’s COVID-19 ICU hospital beds are 108% occupied, meaning that there is already spillover to non-COVID-19 beds.
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 15, 2020
Casimiro PT/Shutterstock. As restaurants struggle during the pandemic, many owners wish Yelp would do more than appeal to its users to be “empathetic and patient” When Arsalun Tafazoli opened his first restaurant, each bad review felt like a punch to the gut. “I can still remember that anxiety,” he says. “You put everything you have into building this place, and someone goes on this platform and just says something shitty.
BizBash
JULY 17, 2020
You’ve got questions; we’ve got editors to hunt down the answers. Send questions to editorial@bizbash.com.
Modern Restaurant Management
JULY 14, 2020
In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. White Castle Employs Flippy the Robot. White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption of artificial intelligence and robotics in the restaurant industry.
OpenTable
JULY 12, 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? Uber to Buy Postmates for $2.65 Billion – CNN. After rumors of an acquisition last week, Uber announced Monday that it had agreed to buy Postmates for $2.65 billion in an all-stock deal, creating the world’s second-largest delivery platform (after Grubhub/Just Eats Takeaway).
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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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