Modern Restaurant Management
MAY 5, 2021
Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. What would it mean for a restaurant’s bottom line to keep refrigerators, freezers, ice machines and display coolers running during power outages?
7 Shifts
MAY 3, 2021
Patio season is upon us—and it looks a bit different than years’ past. Tables on the sidewalk. Sidewalk structures. For some restaurants, it’s been a lifeline during the pandemic—the only way to make payroll each week. For some, it’s been a way to improve and bolster their business. But what’s undeniable is that moving tables outside creates new obstacles and challenges to the already complex life of a restaurateur or worker.
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EATER
MAY 3, 2021
Pedro Fiúza/NurPhoto via Getty Images. Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it After eight years in the restaurant industry, Estefanía decided she’d had enough. Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017.
The Restaurant Manifesto
MAY 6, 2021
Will Eleven Madison Park’s move to a plant-based menu advance the cause of Veganism? The post Daniel Humm Is Fully Committed appeared first on The Restaurant Manifesto.
Speaker: Amanda Adams, Fractional CFO, CPA
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Modern Restaurant Management
MAY 4, 2021
While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon. Many operators are still relying on their general managers’ gut feelings when it comes to schedule creation and enforcement.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MAY 7, 2021
Celeste Noche. Peanut butter and peanut butter powder help transform a lunchtime classic into a homey but indulgent cake This is the first official installment of For Goodness Cake, a monthly cake column from pastry chef Joy Cho. Each month we’ll give you a recipe for cake that is not only relatively easy to make but also rewarding and comforting. Because cake, we firmly believe, isn’t just for special occasions — it’s for celebrating the sweetness that can be found in every day life.
The Restaurant Times
MAY 6, 2021
Running a restaurant is a tricky business. One can’t simply open up a restaurant and expect to be successful without facing hurdles. Post COVID-19, the restaurant industry faces growing uncertainty which is why it is essential for business owners to have a clear picture of where capital should be invested to generate the maximum profits. Most restaurant professionals are placing their bets on embracing technology, while others still believe in starting a restaurant business from scratch an
Modern Restaurant Management
MAY 7, 2021
Crayons are a perfect symbol of the joys of childhood: creating, playing, learning. They’re classic; they’re inexpensive … They are timeless. As basic as they may seem, crayons bring so much to the table for families in restaurants. We at C3 know all about crayons—from formulas, production and distribution to doodles on kids’ menus.
Modern Restaurant Management
MAY 6, 2021
The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions.
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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
MAY 6, 2021
The American Rescue Plan Act, passed this spring, allocated $28.6 billion to a Restaurant Revitalization Fund (RRF) to help restaurants on the road to recovery. The Small Business Administration (SBA) has recently revealed a sample form and program guide for applicants. If you have any questions on the process, reach out to an experienced accountant to walk you through the process.
Modern Restaurant Management
MAY 3, 2021
Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs. This success is based on a pivot to seamless mobile experiences and tech-driven data amid an ever-changing set of variables from regulation to consumer behaviors.
Modern Restaurant Management
MAY 5, 2021
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. The Value of Trust. Customer trust may in fact be more important than customer satisfaction when it comes to understanding customer loyalty and their future intention to spend with a brand.
Modern Restaurant Management
MAY 6, 2021
The past year ushered in some big, unprecedented changes. For the average person, one of the most visible changes witnessed was the overnight impact on the restaurant industry. With strict government health lockdowns in place, dining out became a thing of the past. Restaurants found themselves facing many unknowns, from how long their doors would be closed to how to manage staff.
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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
MAY 2, 2021
Every day we’re welcoming more guests into our dining spaces but most restaurants aren’t able to ramp staff to match their increased demand. As we emerge from the pandemic, there are fewer restaurants and pent-up demand for restaurant experiences. Finding great staff is always a problem, and it’s even harder as we move into this critical post-pandemic phase.
Modern Restaurant Management
MAY 4, 2021
Restaurant hygiene is the topic in this episode of The Main Course as host Barbara Castiglia welcomed Di Neal, Regional Marketing Manager for Tork, a global provider of hygiene products. “The industry faced significant difficulty in 2020 with many restaurant closures. Many changed operations to meet customer demands. Hygiene was always an important factor.
EATER
MAY 5, 2021
Tricky_Shark/Shutterstock. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now. 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. A couple of years ago, Tacolicious, the San Francisco restaurant I’m a partner in, switched from using corn tortillas from a local tortilleria to making our o
EATER
MAY 7, 2021
Getty. Give a man a fish.and he and his family might get to eat a nutritious meal finally We are here to report some breaking news that may come as a shock: Giving people money for food means they can buy food and thus not go hungry. Please take all the time you need to process this revelation. According to Census data, initiatives to increase access to SNAP benefits and the stimulus payments have shrunk adult hunger rates from 11 percent in March to around eight percent now, the lowest level si
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
MAY 7, 2021
Impossible Foods hopes to offer up protein-packed lunches that don’t generate as much greenhouse gases as red meat. But slapping branding on foods served up to kids can still be harmful. [link].
EATER
MAY 3, 2021
Photo by Michael Tullberg/Getty Images. From the Editor: Everything you missed in food news last week This post originally appeared on May 1, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. In February, I dined in the quiet backyard of a trendy Mexican restaurant in Brooklyn with a friend I hadn’t seen in awhile.
EATER
MAY 7, 2021
How big business and bad weather are killing your local bar’s “Wing Night Wednesday.” [link].
EATER
MAY 6, 2021
“Slushy” refers to a fruited sour, which is essentially what it sounds like: a sour beer, in this case, Berliner-Weisse, that’s infused with a ton of fruit puree. The result is a beer that comes out thick, with a slushy-like consistency and seriously fruity flavor profile. [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
EATER
MAY 4, 2021
An urban farmer, seed keeper, and member of the Tlingit Nation, Kirsten Kirby-Shoote is uplifting Indigenous food sovereignty. Five years ago, Kirsten Kirby-Shoote booked a one-way ticket to Detroit and never looked back. An urban gardener, seed keeper, and member of the Tlingit Nation, Kirby-Shoote grew up near Portland, Oregon, and moved to Michigan to join WWOOF , Worldwide Opportunities on Organic Farms, a program where workers trade farm labor for room and board.
EATER
MAY 4, 2021
Meet the inspiring leaders using food to challenge conventions, empower their communities, and make positive change. America’s food culture is at a turning point. Pandemic-related shutdowns proved just how fragile the restaurant ecosystem has always been, while last summer’s protests put a spotlight on the work still needed to dismantle white supremacy in all aspects of American life, especially in an industry built on a history of racism and inequity.
EATER
MAY 6, 2021
During the second Ramadan of the pandemic, community groups, like this one in Cairo, are serving iftars to-go. | Xinhua/Ahmed Gomaa via Getty Images. Some community organizers are hoping the changes driven by the pandemic will improve Ramadan for years to come When I broke my fasts at mosques during pre-pandemic Ramadans, I basked in the unspoken agreement among the strangers in the room that filling everyone’s stomach was an urgent and shared responsibility.
EATER
MAY 4, 2021
Salimatu Amabebe turns to food and art to nourish Black people. Years ago, Salimatu Amabebe almost left the food world entirely. After working as a line cook in kitchens, they weren’t sure they could find a space that allowed them to live a healthy, fulfilled life. “It took me a while to understand that [cooking] was something I wanted to do as a career path, because I worked under people who were deeply unkind to me in a personal sense,” they say.
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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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