Modern Restaurant Management

APRIL 6, 2022

The pandemic has highlighted the importance of high hygienic standards and good air quality. And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. The fact is that customers who are uncomfortable and/or allergic to cleaning supplies, paints, insecticides, and other materials used in restaurants will not stay as long or spend as much money.

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EATER

APRIL 7, 2022

Courtesy Amy’s Kitchen. Amy’s Kitchen prides itself on being a “positive impact” company. Its workers say they have a long way to go. “We’re now proudly B Corp certified!” chirps a green banner on the homepage of Amy’s Kitchen, the organic packaged and prepared-foods giant. It’s positioned above an image of the company’s founders, the Berliner family — Andy, who is currently the CEO of Amy’s Kitchen, with his wife Rachel and their daughter, Amy, after whom the company is named — dressed in down

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The Restaurant Manifesto

APRIL 5, 2022

Diners need to adjust expectations and approach restaurants with a more empathetic mindset. The post Restaurants Need More Than Our Money Right Now appeared first on The Restaurant Manifesto.

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Restaurant Den

APRIL 7, 2022

Are you looking for a solid cloud-based point of sale system? Does your restaurant offer delivery, and do you need a way to manage it? If so, Sapaad may be right for you. This highly scalable platform offers many restaurants just what they need. Sapaad is for restaurants large and small and multi-location businesses. It […]. The post Sapaad Review: Cloud POS & Restaurant Management System appeared first on Restaurant Den.

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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.

Accounting

Modern Restaurant Management

APRIL 5, 2022

The restaurant industry continues to navigate the COVID-19 pandemic that is still infecting over 20,000 and killing over 1,000 Americans every day. While showing proof of vaccination and some of the other most unpopular protections put in place by health agencies have now been lifted, the restaurant industry is met with new challenges. These challenges include the increase in costs of operations, labor shortages and unpredictable shifts in customer bases.

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The Restaurant Times

APRIL 8, 2022

Every fine dining restaurant is unique. The fundamentals however, are the same. You need to give precision to details, create the right ambiance, provide exceptional service, serve finger-licking food, and offer an eclectic blend of cuisines. All these nuances, when taken care of, make for a great dining experience. . Opening a fine dining restaurant might sound daunting, but we have listed some of the most important things you need to keep in mind, Opening A Fine Dining Restaurant In The USA.

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EHL Insights

APRIL 7, 2022

The hospitality industry and Swiss hotels are a clear example of the unbalanced effect of Covid-19 in a specific industry. For instance, while social distancing might have handicapped revenue for a three-star Michelin restaurant downtown, it may have represented an opportunity for the basic take-away. Why and how is it that some fractions of the same industry have come out winning from the crisis, with others losing?

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Modern Restaurant Management

APRIL 5, 2022

Ghost kitchens have gained significant popularity in the past few years, especially during the pandemic and post-pandemic era. Various existing and new companies are adopting this trend to reduce operational expenses and risks. As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms.

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EATER

APRIL 5, 2022

Shutterstock. Anything crunchy can be a crouton This post originally appeared in the April 4, 2022 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. Croutons are, objectively, a perfect food. What’s not to love about little chunks of bread that have been crisped in butter and showered in spices?

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Definition 106

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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.

Service Management

The Restaurant Times

APRIL 8, 2022

In the UAE, the restaurant industry is estimated to be worth USD 7.6 billion in 2022. The QSR segment contributes to more than half of the revenue and is estimated to grow at a CAGR of 6.0%. It is one of the most lucrative restaurant formats among all as it offers a higher return on investment, making it much sought-after. . If you are interested in starting a Quick Service Restaurant (QSR) in the UAE but holding back your aspirations due to limited financial resources, worry no more.

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EHL Insights

APRIL 6, 2022

On 17 th March 2022, EHL Hospitality Business School launched a new master’s degree in Hospitality Management: the MSc in Hospitality Management (MIHM). As part of its mission to redefine hospitality leadership and management for the new generation, EHL has developed a hospitality master’s degree that addresses the changing face of the industry, based on new customer needs and expectations, developments in technology and innovation, and a greater demand for soft skills in managerial leadership.

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Modern Restaurant Management

APRIL 6, 2022

Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept.

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EATER

APRIL 8, 2022

Blooming onion with paddlefish caviar at Cozy Royale | Cozy Royale. Blooming onions never left America’s menus. But the fried format is seeing a new flavor boost, from versions served with caviar to blooms that taste like okonomiyaki. New Year’s Eve at Cozy Royale called for caviar. So the Brooklyn restaurant put a mound of it on fried whole onions — sliced, splayed, and blooming.

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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.

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The Restaurant Times

APRIL 7, 2022

No es ningún secreto que un personal feliz es un personal productivo. Un personal de restaurante bien capacitado, eficiente y motivado puede hacer maravillas por el servicio al cliente. La satisfacción del personal del restaurante no solo se refleja en la forma en que se comportan con sus clientes, sino también en la rapidez y eficiencia de tu trabajo.

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Metasphere

APRIL 3, 2022

In the hotel industry, guest data might be one of the most valuable resources that you have. It can be consolidated in a hotel loyalty program software to help you create effective marketing campaigns , deliver better guest experiences, and make data-driven decisions. But with so many sources of data, which one is really useful? Find out in this article as we break down the 5 most important types of guest data.

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Modern Restaurant Management

APRIL 8, 2022

For customers of restaurants, bars, and other eateries, ice is a minimum expectation, especially during the hot summer months. Owners and managers who've experienced a broken-down machine or reduced production all too keenly feel the urge to ensure their ice maker is operating at peak performance, especially in the season when they need it most.

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EATER

APRIL 8, 2022

Marina Lohrbach /Shutterstock. Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. “This figure, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010,” the Food and Drug Administration reports.

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Definition 101

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.

Presentation

The Restaurant Times

APRIL 7, 2022

A fine dining restaurant in Gulf countries like Oman is a blend of delicacies and a bespoke experience. With its rich history and culture, the food on the Omani dinner table tells a tale of Arab royalty. Unsurprisingly, tourism in the country is flourishing, and on its back, the restaurant industry is burgeoning. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene.

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PhocusWire

APRIL 6, 2022

Vivi Cahyadi Himmel co-founded AltoVita, a platform that powers the corporate accommodations sector with enterprise software layered with a human-centric approach.

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Nation's Restaurant News

APRIL 8, 2022

Plus hear from Wienerschnitzel’s new CEO J.R.

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EATER

APRIL 7, 2022

Layer all your ingredients, from pork to shellfish, into the clam-shell copper pot, set it over a flame, and wait for the magic When French restaurants want to impress, they deliver food beneath glinting silver cloches, which waiters dramatically yank away to reveal the meal beneath. In the Algarve, along the southern coast of Portugal, servers wow guests not with silver domes but gleaming copper cataplanas.

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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

Pricing

The Restaurant Times

APRIL 5, 2022

Una vez que estableces tu restaurante y las ganancias comienzan a llegar, el siguiente paso obvio suele ser escalar el negocio. O quizás eres un apasionado del negocio de la alimentación, quieres abrir un restaurante pero te faltan los fondos. En ambos casos, necesitarías recaudar capital para financiar tu empresa de restaurante. Para ello, necesitas una propuesta comercial de venta de restaurantes que actúe como tu argumento de venta cuando estés buscando una inversión para tu restaurante.

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Marketing 52

PhocusWire

APRIL 4, 2022

Larry Cuculic became president and CEO of BWH Hotel Group in December, after having spent 12 years as the company’s senior vice president and general counsel.

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Modern Restaurant Management

APRIL 4, 2022

In an industry hard hit by the pandemic, restaurants are facing yet another challenge: rising inflation. Inflation is at its highest in decades, with food and energy costs rising faster than the average, not to mention labor cost increases across all industries. Likely, if labor costs aren’t impacting your restaurant right now, it’s because you’re not fully staffed.

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Pricing POS Systems Information Marketing 202

EATER

APRIL 8, 2022

Dina Ávila. Pretty in pink, this is a cake that’s ready for spring A few years before the iconic Swedish bakery Fabrique opened its New York outpost in 2019, I had my first cardamom bun (and first experience with its namesake spice) in one of Fabrique’s Stockholm locations while studying abroad in Europe. Sitting in that cozy bakery on a sunny but bone-chilling February morning, I fell in love with the warm, herbal profile of cardamom as I savored every bite of the sugar-crusted, intricately wov

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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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