Modern Restaurant Management
JANUARY 20, 2021
While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Not only is sustainability a hot topic in the restaurant industry, but certain sustainable practices can actually help you to manage risk and keep your business going if another disaster should strike.
EATER
JANUARY 22, 2021
Anucha Naisuntorn /Shutterstock. Third-party delivery apps with billions of dollars have perpetuated a distorted business model rooted in consumer convenience — and it’s restaurants and workers paying the price 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.
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The Restaurant Times
JANUARY 21, 2021
Restaurant businesses across the world have been adversely affected, due to the novel Coronavirus. As the global pandemic continues to claim thousands of lives, it is more important than ever for F&B businesses to keep up with the trends that will not only reshape the industry but also fulfill all the customer expectations. This article covers restaurant industry trends that restaurant owners must adopt in 2021 to sustain and strengthen their businesses. .
Xotels
JANUARY 18, 2021
One of the components needed to apply a hotel revenue management is market segmentation. It allows you to target and market to a variety of consumer groups with different behaviour with an offer that matches their needs and budget level. What is Hotel Market Segmentation? As a revenue manager or hotelier, your hotel market segmentation shall help to identify the purpose of the trip: either business or leisure.
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 19, 2021
Temporary pop-ups have long been a way to test a new concept without building out a full location. Creating an entire restaurant, after all, is a massive undertaking, even when not in the middle of an industry-wrecking pandemic. But, along the boulevard of online ordering, new locations are built with a handful of pixels, not a truckload of bricks. Welcome to the age of virtual restaurants.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
JANUARY 19, 2021
Buying equipment is often considered one of the most tedious tasks while opening a restaurant. As the speed of preparation and customer service depends highly on the kitchen efficiency, you must pay due attention to the quality of your equipment. High-quality equipment ensures better performance and increased output in operations. Since restaurant equipment requires a substantial investment, one must pay utmost care while purchasing them and maintaining them.
Modern Restaurant Management
JANUARY 22, 2021
Marketing a restaurant looks completely different today than it did heading into 2020. The pandemic forced restaurants to completely transform how they operate, which naturally impacts how they interact with consumers. Not only are marketers in the restaurant space facing the fallout of the pandemic, they are dealing with the implications of ever-increasing privacy concerns.
Modern Restaurant Management
JANUARY 22, 2021
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Modular Chicken. Golden Chick is introducing its first modular constructed building. The first restaurant is scheduled to be installed in Saginaw, Texas this month with an expected opening in March, with two more installations in the pipeline for the first half of the year in Snyder and Refugio, Texas. “This new model will allow our franchis
Modern Restaurant Management
JANUARY 18, 2021
Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry. As the world quickly came to a screeching halt in the early months of 2020, restaurants quickly accelerated an already existing shift towards digitalization to adapt to customers' new safety and priorities. Over the past year, many restaurants have reduced the stress of the system by having consumers order online, by phone or mobile app, while additionally offering curbside deli
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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
JANUARY 19, 2021
Restaurants are busy establishments that face many types of business risk. There are multiple reasons for this including the inherent dangers in preparing and serving food, frequent staff turnover resulting in new team members who are unfamiliar with your operations, and a continuous stream of customers who can be injured or become ill during or after their visit, to name just a few.
Modern Restaurant Management
JANUARY 20, 2021
We all remember the time period when Chipotle repeatedly had one monumental security breach after another. However, data breaches can happen to restaurant chains and small eateries alike. Nearly half of cyber-attacks target small businesses and 60 percent of small companies who experience a significant attack go out of business. Ahead of Data Security Day on Jan. 28, Society Insurance has put together a brief guide to help you safeguard your restaurant against cyber attacks and what to do if one
Modern Restaurant Management
JANUARY 21, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Buck Jordan, CEO of Miso Robotics, the team behind Flippy the Robot. In developing robotics to work in a quick-serve restaurant environment, they first worked with CaliBurgers, getting advice from actual users. They started with the grill, introducing Flippy.
Modern Restaurant Management
JANUARY 21, 2021
If you’ve been to a restaurant since the COVID-19 pandemic began, you are probably familiar with the traditional QR code. Once seen as a nifty, if not outdated, piece of tech with few practical applications, the QR code has become a pandemic staple with its contactless capabilities and its accessibility to anyone with a smart phone. Many restaurants are using QR codes to provide their guests with a mobile menu they can access through a phone camera.
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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
JANUARY 19, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about the evolving restaurant customer journey and more with Hope Neiman, CMO at Tillster, which helps restaurants with digital technology platforms. “The pivot this year has been new customers adopting digital, but also more in the second stage tools, which is how do they make sure they’re getting the most out of their tools,” Neiman said. “Technology to ex
EATER
JANUARY 21, 2021
Shutterstock. It’s probably not Uber Eats, Postmates, or Grubhub 2020 was an undeniably big year for food delivery. As the pandemic limited access to restaurants and the government dragged — and continues to drag — on providing financial support for small businesses, consumers were given few options outside of takeout and delivery to eat a meal that they didn’t cook themselves.
EATER
JANUARY 20, 2021
Delivery apps warned that if Prop 22 didn’t pass, diners would pay more for every order. Then, they added big new fees anyway. [link].
EATER
JANUARY 21, 2021
Photo by Gado Gado. For restaurants, takeout meal subscriptions offer mercifully predictable income. For diners, they create a much-needed disruption in a monotonous cooking-takeout cycle. Mariah Pisha-Duffly was exhausted with the state of the restaurant industry. It was November in Portland, Oregon, and she was dreading another two-week-long closure of her Southeast Asian restaurant Gado Gado.
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
JANUARY 20, 2021
Photo: Logan Swenson /Shutterstock. Employees will get two paid hours per dose of the COVID-19 vaccine Aldi and Trader Joe’s are among a growing number of large chains offering financial incentives to encourage their workers to get the COVID-19 vaccine. Aldi announced on Tuesday that it will cover vaccine costs and provide its hourly employees with two hours of pay for each vaccine dose they receive, for a total of four hours of pay.
EATER
JANUARY 19, 2021
Health experts say you should avoid optional trips whenever you can. You probably need a better mask, too. [link].
EATER
JANUARY 22, 2021
ms.yenes /Shutterstock. BYO plastic cups Of all the things we miss about travel, the act of flying might be low on the list. After all, most of us have been channeling that whole “long haul flight vibe” just fine over the last 10 months: Stuck in one place with no sense of time, wearing comfortable pants, working your way through the robust Katherine Heigl film catalog before passing out in the same crumb-covered spot you ate dinner in an hour before.
EATER
JANUARY 22, 2021
Chicagoans would be able to legally dine at a restaurant for this first time since October [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
JANUARY 20, 2021
The South Carolina barbecue mastermind designs his own smokers, grinding stones, and more tools to get the ultimate flavor out of his meats “It’s not the cook that makes the barbecue, it’s the tool that you’re using,” says Lewis Barbecue pitmaster John Lewis. “You can’t turn out good barbecue without having the perfect tool.” And to get those necessary tools, Lewis often takes matters into his own hands.
EATER
JANUARY 16, 2021
The chef has perfected the art of making the fermented dish over the course of 20 years After winning Fuji TV and MBC’s Master of Kimchi contest, Kwang Hee “Mama” Park knew that making the fermented dish was her calling. “A lot of people think they know kimchi,” says Park. “There are as many kimchi recipes as there are mothers in Korea. They’re all different.”.
EATER
JANUARY 19, 2021
Sun Valley, Idaho | CSNafzger [Shutterstock]. From prelift power breakfasts to apres-ski steaks in an Old West saloon, here’s where to eat when you’re not on the slopes Sun Valley, Idaho, has been a favorite adventure getaway and celebrity respite for almost a century. In 1936, Union Pacific railway magnate William Averell Harriman installed the world’s first ski lift, cementing Sun Valley as a premier ski resort, though the entire Wood River Valley is equally popular during the summer months (a
EATER
JANUARY 20, 2021
A dish from ONA, the first vegan restaurant to earn a Michelin star in France | ONA [Official]. For the first time, a vegan restaurant gets a Michelin star in France This week, the dining guide arm of tire company Michelin returned to its home country, bestowing stars on 638 restaurants in France , including 57 new starred restaurants. The list, which Michelin calls a reflection of its “loyal[ty] to gourmet diners and restaurants” despite the unprecedented challenges of the pandemic, includes on
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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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