Modern Restaurant Management
JANUARY 26, 2022
On Valentine’s Day, restaurants fill up quickly with reservations from couples eager to spend a romantic night together. In fact, before COVID in 2016, both single people and couples spent a total of 35 million dollars on Valentine’s day experiences. While gifts are great, dates night at a sit-down restaurant remain probably the most common and traditional V-Day activity.
7 Shifts
JANUARY 26, 2022
Are you managing one location (or several) of a multi-unit restaurant business? If so, you're not alone - 3 in 10 restaurants are part of a multi-location business. One of the biggest challenges that comes with multi-location restaurant ownership is managing teams across locations. Regulations, red tape, and disconnected technology make staff management in a restaurant group or franchise difficult and time-consuming.
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EHL Insights
JANUARY 24, 2022
Reducing food waste is a global, multidimensional challenge, but what can hotels, restaurants and hospitality schools specifically do to be more mindful of its role in educating the future generations? Addressing the food waste challenge requires both a paradigmatic change toward food and a swift change in how food waste is managed in businesses and educational institutions.
The Restaurant Times
JANUARY 24, 2022
We are a generation that has practically no patience; we don’t want to be kept waiting, especially when it comes to eating out. The idea of allowing users to skip the queue as well as the enormous revenue opportunity available in table ordering mobile app category is driving restaurants and app development companies to innovate. Quick-serve, fine-casual, and fast-food restaurants have taken to restaurant ordering apps faster than full-service restaurants.
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
JANUARY 24, 2022
Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. Yes, the importance of a good customer experience has always been key. However, between staffing shortages, high customer expectations, and pent-up demand due to the ever-in-flux restaurant landscape, it’s more int
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Eat Restaurant Management
JANUARY 26, 2022
You love food and you love people. And you want your restaurant business to grow. You know you need a good marketing plan but it sounds overwhelming to create and execute. Where do you start?
The Restaurant Times
JANUARY 26, 2022
2020 has proven to be a year full of surprises, as well as the beginning of a new age of fashion trends. One of these is the emergence of dark kitchens, which will undoubtedly be around for a long time. Dark kitchens are quickly replacing restaurant home delivery as the preferred ordering-in option for a growing number of consumers. The most advantageous aspect of dark or cloud kitchens is that it has provided small businesses with an opportunity to enter and test the market.
Modern Restaurant Management
JANUARY 27, 2022
The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. Ghost kitchens allow operators to utilize commercial kitchens – sometimes in shared spaces with other brands – without the overhead of a full restaurant space a
EATER
JANUARY 28, 2022
Mel Melcon / Los Angeles Times via Getty Images. Advocates continue to fight against the tipped minimum wage, which perpetuates discrimination This story was originally published on Civil Eats. Jillian Melton was paid just $2.13 per hour — the lowest legal cash wage in the U.S. — during her six years at Seasons 52 Wine Bar and Grill in Memphis, Tennessee.
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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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Restaurant Engine
JANUARY 26, 2022
Pay attention to all of your costs when looking at food service financing solutions. What is your bottom line ? The dictionary says the bottom line is the final result or outcome. This is ultimately the sustainability of your restaurant. This also refers to the last line on your restaurant’s balance sheet – where you show profit and loss and your net operating income.
The Restaurant Times
JANUARY 23, 2022
If you have a flair for cooking and want to monetize your passion and skills, you can easily combine the two to start your very own catering business in the USA. . The catering industry includes companies that provide individual event-based food services. There can be companies that cater to larger groups, or if you are starting out, you can start small for a party of 20 or 50 people depending on the experience, equipment, and capital you have.
Modern Restaurant Management
JANUARY 28, 2022
Branding is essential for all businesses. It’s how you interact with the world and the way customers remember you. But branding is especially important for a ghost kitchen. Because ghost kitchens don’t have a storefront, convincing your customers you are trustworthy is even more difficult than promoting a brick-and-mortar restaurant. You need to convince customers you are trustworthy through branding.
EATER
JANUARY 27, 2022
Going, going, gone. | Shutterstock/Eater. Mason Hereford’s “Turkey and the Wolf” and Melissa Clark’s “Dinner in One” were the casualties of a shipping container collapse Y’all remember when the Ever Given container ship got stuck and blocked the entire Suez Canal? Well, I come bearing more shipping container-related bad news, at least for anyone looking forward to some of this spring’s most anticipated cookbooks.
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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.
PhocusWire
JANUARY 28, 2022
It's a tremendous leap to consider, but that spirit of teamwork during the pandemic could be the framework that all of those with a vested interest will use to move things forward.
The Restaurant Times
JANUARY 28, 2022
The restaurant industry is one of the most competitive industries. It is difficult to break into and thrive amidst all the competition and economic ups and downs that encompass its existence. Almost 50% of novice restaurateurs fail within the first five years in their uphill battle of helping their small business survive, let alone thrive. The biggest question every new restaurant owner asks themselves – How can I attract people to my restaurant?
Modern Restaurant Management
JANUARY 25, 2022
Making solid financial decisions in the restaurant/hospitality business has never been easy, but these days, it’s harder than ever. Back in the old days (two years ago), we had a predictable flow of business. We knew how many people to expect on the weekends and during the week. Prices for raw products were consistent, and while there were fluctuations, it was nothing like today.
EATER
JANUARY 28, 2022
Stick With Me Sweets. 11 chocolate shops where you can find the best Valentine’s Day gift there is I am an avowed supporter of Valentine’s Day — not because I have a particularly rosy-eyed view of love and friendships, although I am also pro those things. It is 95 percent because of the candy, specifically chocolate. I enjoy eating chocolate all year round, but on Valentine’s Day, it deservedly takes pride of place, conversation hearts and flower arrangements notwithstanding.
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.
Lithos POS
JANUARY 27, 2022
It’s easy to feel discouraged when something doesn’t work out, but if you take a step back and analyze the reasons for your failure, you can start again with a fresh perspective. Why do restaurants fail? “ Around 63% of restaurants close within their first year and 85% don’t last more than five years “ This sounds like the thing that’s stopping you from getting into the restaurant business, but maybe it’ll be easier than you think.
The Restaurant Times
JANUARY 28, 2022
Choosing a competent restaurant consultant to assist you in the development of your restaurant or food & beverage enterprise is quite beneficial in terms of establishing a consistent brand image. It is still difficult to operate in this market, both for new and established businesses alike. A thorough awareness of the difficulties and standard operating procedures can assist you in achieving your goal in a short period of time.
Modern Restaurant Management
JANUARY 26, 2022
Consumers described more inflationary experiences within their reviews on Yelp in 2021 than ever before, according to fourth quarter 2021 data for the Yelp Economic Average (YEA) report, a benchmark of local economic strength in the U.S. Additionally, r estaurant and food new business openings (74,616) also increased 10 percent from 2020 (67,611). Overall new business growth was near pre-pandemic levels decreasing only one percent in 2021 compared to 2019. "Restaurant and food businesses are
EATER
JANUARY 25, 2022
Shutterstock. Every home cook has ingredients and dishes they avoid out of fear, or tools they’re afraid to use. What does it take to get over it? A few months ago, I was invited by some friends to join a cookbook club. Similar to a book club, a cookbook club gets together once a month to tackle one specific book — everyone picks one part of the meal (mains, appetizers, desserts, and so on) and a recipe from within that category they’d like to cook, then we all get together to make dinner.
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
Alice Platform
JANUARY 26, 2022
ALICE Guest Services has been named HotelTechAwards Best Concierge software and technology tool for the fifth year in a row. The #1 ranking is awarded on a variety of factors - most notably hotel customer reviews and feedback. So, what do ALICE customers love so much about Guest Services ? Check out these key features and ALICE customer quotes direct from Hotel Tech Report reviews : Itineraries.
The Restaurant Times
JANUARY 28, 2022
If you are in the restaurant business, you must know that its service quality primarily depends on its staff. The customers nowadays don’t just expect quick and efficient service or hygienic handling of their food, they expect something more than that. Therefore, as a restaurateur, you must go the extra mile to build a distinctive brand identity in a competitive restaurant space, especially in a country like the UAE, where the restaurant industry market size stood at $13.2 billion in 2018
PhocusWire
JANUARY 25, 2022
The climate emergency has seen governments and organizations commit to net-zero emission targets and the transport and travel industries have a big part to play in achieving this objective.
EATER
JANUARY 26, 2022
Simply Spiked Lemonade | Coca-Cola. The seltzer boom has looped back around to good old-fashioned alcopops Coca-Cola announced today that it’s launching, in partnership with Molson Coors, Simply Spiked Lemonade, which by definition, is not simply lemonade. And while it’s hopping on the hard seltzer trend, it’s also definitively not a hard seltzer. “This is a completely different proposition,” the VP of innovation for Molson Coords told Food Business News.
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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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