Modern Restaurant Management
FEBRUARY 16, 2021
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019.
7 Shifts
FEBRUARY 18, 2021
For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.
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EATER
FEBRUARY 19, 2021
Sending limits on mobile payment platforms like Venmo and CashApp have made it difficult to distribute the hundreds of thousands of dollars raised for Dallasites in need this week [link].
The Restaurant Times
FEBRUARY 18, 2021
The restaurant industry is changing in London. While this spells good news for successful owners, it can give newbies such as yourself, more competition than you may be ready to face. Almost every street has bars, fast food restaurants, cafes and pubs that offer everything from Spanish, Italian and French to Indian cuisine. As such, the demand for diverse menus has increased exponentially in the city.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Modern Restaurant Management
FEBRUARY 16, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations. Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside.
Software Suggest
FEBRUARY 19, 2021
For a hotel to thrive, hoteliers need to build a good long-lasting relationship with their customers. They need to identify the various touchpoints of a traveler so that they get the opportunity to engage with their guests. This is why hotel customer journey mapping is important. Looking for Hotel Management Software? Check out SoftwareSuggest’s list […].
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
FEBRUARY 16, 2021
The novel COVID-19 virus has transformed the restaurant industry like never before. Technology and automation, once considered an additional expense, has now become a necessity in the F&B industry. Technology and automation have helped restaurants transform in the way how they operate and thrive in the new connected and contactless era. Given the potential for increased revenue, restaurants today can no longer afford to miss the latest restaurant technology trends that are helping businesses
Modern Restaurant Management
FEBRUARY 18, 2021
The COVID-19 pandemic has reshaped the way restaurants do business. Many areas across the country are in the midst of a “second lockdown,” as state and local governments are again restricting businesses with indoor dining to help curb COVID-19’s spread. The second lockdown, together with the first (occurring in areas throughout the country in the second quarter of 2020), has helped accelerate a new restaurant business model—the ghost kitchen.
MBB Hospitality
FEBRUARY 17, 2021
A good point of sale system is essential for your restaurant. While it may not be visible to customers the computer system provides communication and ease of use to your workers, and communication is where customer issues start to arise. This article discusses a few of the most popular restaurant point of system, or POS, available on the market today and there advantages.
EATER
FEBRUARY 18, 2021
As governments fail Dallas’s unhoused population, a collective of organizers across the city worked around the clock to feed the residents of Camp Rhonda, an encampment for unhoused people that’s been under threat of shutdown [link].
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
The Restaurant Times
FEBRUARY 14, 2021
Online ordering has flourished with time 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 is also considered a proven restaurant marketing strategy that tends to increase its revenue, sales, and profit margin.
Modern Restaurant Management
FEBRUARY 17, 2021
This edition of MRM Research Roundup features news of restaurant resiliency, dining trends in Canada, restaurant salaries across the U.S. and more. Restaurant Resiliency. Throughout one of the most challenging years for U.S. restaurants, the industry demonstrated its resiliency against a variety of headwinds throughout 2020 by rising from a -35 percent traffic decline in April to a -11 percent visit decrease in December compared to year ago, reports The NPD Group.
Modern Restaurant Management
FEBRUARY 17, 2021
Chicago-based Foodhaul is a digital platform that partners with chefs to create menus for delivery-only virtual restaurant brands. “We create an opportunity and a solution for third-party restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing our virtual concepts,” explained founder and CEO Bill Stavrou.
Modern Restaurant Management
FEBRUARY 17, 2021
Let’s face it, many people find public speaking a daunting task. If you add lights, cameras, and an action-packed newsroom, it’s easy for anyone to become overwhelmed. In today’s media landscape, many interviews are taking place on Zoom which can add more complexity to the interview process. But no matter what the medium is, more often than not, an unprepared source can unwittingly squander a media opportunity while a well-prepared source will move the interview from average to
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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.
Modern Restaurant Management
FEBRUARY 15, 2021
This an excerpt from Bruce Nelson's Restaurant Management: the Myth, the Magic, the Math. Part Three – The Math. “The laws of nature are but the mathematical thoughts of God.” —Euclid of Alexandria. Oh yes, the math. This is usually the part that throws most restaurateurs for a loop. A while back, I was enjoying a nice breakfast with the minister of my church one day when he looked at me somewhat slyly and said, “You know why I got into ministry?
Modern Restaurant Management
FEBRUARY 19, 2021
In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. One small detail that may often be overlooked is the quality of the water used to prepare food and drinks. When water is clean, clear, and free of contaminants, customers might not even realize why their soda is fresh, their dishes are clean, and their ice is crystal clear.
EATER
FEBRUARY 19, 2021
Shutterstock. Instacart workers say they’ve been suspended from accounts for failed deliveries, even in cases where the customers don’t pick up their calls or aren’t home Apps like Uber, Instacart and Postmates initially drew in gig workers with the promise of easy money (pick up a shift on your lunch break!), flexible hours, and unlimited earning potential.
EATER
FEBRUARY 18, 2021
Rep. Sheila Jackson Lee will distribute groceries, bottled water, and other supplies to Houstonians in need [link].
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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
FEBRUARY 19, 2021
What happens to SoMa restaurants when SF’s biggest employer lets everyone work from home [link].
Modern Restaurant Management
FEBRUARY 18, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about how restaurant-related brands are using national televison advertising to engage with customers. Listen to a replay on how food ads did during the Super Bowl with Bob Kraut and Kevin Krim of EDO, which works with advertisers, agencies, and TV networks to drive better value for media investments.
EATER
FEBRUARY 17, 2021
Customers wait in line to enter an H-E-B supermarket in Round Rock, Texas, on February 16. | Photo by SUZANNE CORDEIRO/AFP via Getty Images. Widespread power outages and freezing weather leave many in the U.S. without food and water An Arctic blast swept in ice, snow, and freezing temperatures across nearly three-quarters of the lower 48 states starting on the weekend, burying much of the continental U.S. in a winter weather crisis made worse by massive power outages and other infrastructure pro
EATER
FEBRUARY 18, 2021
A conflict broke out between Fred Meyer store employees and the people who were salvaging food, to the point where a manager called the police [link].
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, 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.
EATER
FEBRUARY 18, 2021
Restaurants are serving breakfast tacos, gumbo, and whatever else they can to feed the community and support mutual aid organizers [link].
EATER
FEBRUARY 13, 2021
Kissaki chef Mark Garcia is weathering the pandemic with decadent omakase boxes to-go When the pandemic hit, Kissaki chef Mark Garcia needed a plan for weathering the shutdown of his four sushi restaurants across the New York area. That’s when he came up with the idea of developing omakases to-go, though he was initially hesitant, assuming that demand would be low, and that he’d be sacrificing quality.
EATER
FEBRUARY 17, 2021
The virtual fundraiser comes after a wave of attacks against elderly Asian people in the Bay Area [link].
EATER
FEBRUARY 18, 2021
These mutual aid funds, nonprofits, and community groups are getting hot meals and other supplies to people on the ground right now [link].
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
FEBRUARY 18, 2021
High-risk restaurant workers are struggling to navigate the pandemic For nearly a year, restaurant workers everywhere have faced unprecedented challenges as they’ve sought to weather the coronavirus pandemic. “The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end.
EATER
FEBRUARY 16, 2021
Semlor | Shutterstock. A brief guide to krapfen, paczki, and semlor Every year, as February approaches and thoughts of Christmas are long gone, European bakeries disrupt the bleakness of midwinter with windows and display cases filled with delightfully rich sweets seldom seen the rest of the year. The tradition is a hangover from the days when the Christian festival of Lent — which this year begins February 17 — meant giving up all that was good, like sugar, eggs, butter, and fat, for the 40 day
EATER
FEBRUARY 18, 2021
Advocates say restaurant workers shouldn’t be required to provide proof to get the shot as some can’t provide pay stubs or other forms of documentation [link].
EATER
FEBRUARY 17, 2021
Canna Obscura /Shutterstock. From tall and fluffy to chewy and dense, your next perfect chocolate chip cookie might be among this batch What constitutes the “perfect” chocolate chip cookie is an intensely personal calculus: a balance of your preference for chewiness versus crispiness, multiplied by your desired chocolate-to-dough ratio then divided by the ideal salty savoriness versus chocolatey sweetness (clearly, actual calculus is not our strong suit).
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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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