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: 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.
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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.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 17, 2021
Where to donate money, food, and supplies to help the vulnerable in the city [link].
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.
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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
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].
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
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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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
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].
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 19, 2021
What happens to SoMa restaurants when SF’s biggest employer lets everyone work from home [link].
EATER
FEBRUARY 19, 2021
Washingtonian obtained a “Standard Operating Procedure” booklet that outlined the process [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
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
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].
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].
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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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