Modern Restaurant Management

NOVEMBER 24, 2020

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.

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EATER

NOVEMBER 24, 2020

Jeffrey Greenberg/Education Images/Universal Images Group via Getty Images. Gerardo Gutierrez, a deli worker described as ‘friendly, dedicated and charismatic,’ died in April after contracting the novel coronavirus Gerardo Gutierrez was already sick with a fever and cough when Publix, the Florida-based supermarket chain where he worked as a deli employee, began allowing all staff to wear face masks to work.

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The Restaurant Manifesto

NOVEMBER 23, 2020

A glimmer of hope during one of the most dreadful years in human history. The post I’m Thankful For Not Working in a Restaurant This Thanksgiving appeared first on THE RESTAURANT MANIFESTO.

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Restaurant Engine

NOVEMBER 25, 2020

It’s always a good idea to refine your menu for your patrons. Owning a restaurant in 2020 has meant pivoting, being creative, and constantly reevaluating business practices. Covid-19 has upended the restaurant industry and presented a myriad of challenges. Yet, people want food, and they want the convenience of ordering out. This is a perfect chance for your restaurant to really refine your menu to provide your customers just what they want.

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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.

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Modern Restaurant Management

NOVEMBER 23, 2020

As restaurants face the challenge of creating safe, indoor environments for their employees and customers during the COVID-19 pandemic, indoor air quality has become a focal point given growing scientific evidence that the virus spreads through airborne transmission. HVAC – heating, ventilation and air conditioning – has never been more important as a critical tool in helping to slow the spread of the disease and create peace of mind for restaurant employees and diners.

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The Restaurant Times

NOVEMBER 23, 2020

Since the outbreak of novel Coronavirus disease, order taking in the restaurant business has undergone a complete transformation. Online food delivery now accounts for a substantial revenue share of the entire restaurant business. According to a report on the Restaurant Industry & Market Evolution, 40 percent of restaurant operators said that they are willing to invest between 10-20 percent of their revenue in technology.

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Modern Restaurant Management

NOVEMBER 25, 2020

There’s no denying that the restaurant industry has been one of the hardest hit due to the COVID-19 pandemic. Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE).

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Modern Restaurant Management

NOVEMBER 23, 2020

When your commercial fridges aren’t operating at full capacity, it has a negative impact on your business. From lost inventory to the increased risk for making customers sick, you need a dependable fridge that will keep your inventory and ingredients fresh. Not only do faulty commercial fridges cost money due to lost inventory, but they also add to your energy bills.

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Modern Restaurant Management

NOVEMBER 25, 2020

BurgerFi got its start in 2011 in southeast Florida with its first location opening in Lauderdale-by-the-Sea. Today, it’s one of the nation’s fastest-growing “better burger” concepts with approximately 125 restaurants and counting. “It all started after a group of restaurateurs in the area founded an American gastropub called ‘The Office’ and realized that among the many high-end dishes available, by far the most popular item on the menu was the burger m

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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

NOVEMBER 24, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Patricia Bible, CEO and Founder of KaTom Restaurant Supply, about the company’s journey, response to COVID and more. To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.

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EATER

NOVEMBER 24, 2020

Getty Images/EyeEm. Brands like Dunkin’ and Bud Light Seltzer want to win you over with memes. Here’s what it’s like to make them. [link].

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EATER

NOVEMBER 24, 2020

The dive tradition of watching ‘Jeopardy!’ over beers and shots will end with Trebek’s final episode on December 25 As 7 p.m. hit on Monday, the bartender at Do or Dive in Brooklyn killed the music and two ancient black-and-white TVs roared to life, as they do every night at 7. On the screens, Alex Trebek took the Jeopardy! stage from his pre-taped purgatory.

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EATER

NOVEMBER 21, 2020

You can find lion’s mane, royal trumpets, and blue oysters at NYC’s only mushroom farm “There are so many reasons why I love mushrooms,” says Andrew Carter, co-founder and CEO of Smallhold farms in Brooklyn. “At its base level, they grow off of waste streams. It’s not very common to find a product that’s as ecologically sustainable that can also feed so many people,” says Carter.

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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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EATER

NOVEMBER 24, 2020

Photo by Annette Riedl/picture alliance via Getty Images. “The expectation that to-go food should be cheap, that prices should be the same as they were before, complicates the situation even further” [link].

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EATER

NOVEMBER 24, 2020

For dressing pulled pork sandwiches or breakfast tacos, or for pouring over chicken, turkey breast, and shrimp The United States’s barbecue belt stretches from the Carolinas to Texas, Kentucky to the deep South. All that land naturally means a profusion of regional styles , from the dry and wet pork ribs beloved in Memphis to the chopped whole hog barbecue served with a vinegar and pepper sauce that dominates North Carolina’s coast.

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Modern Restaurant Management

NOVEMBER 24, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Patricia Bible, CEO and Founder of KaTom Restaurant Supply, about the company’s journey, response to COVID and more. To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.

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EATER

NOVEMBER 25, 2020

Bill Addison/Eater. These new cookbooks are perfect for those missing their favorite NYC restaurants Restaurants may be in flux, but cookbooks are a constant. These eight debuts from New York chefs and restaurateurs function as quarantine-kitchen inspiration and souvenirs of a pre-social-distancing past. They make great gifts, especially when purchased at one of the city’s essential indie bookstores. • Buy a Cookbook, Support a Restaurant (and a Bookstore) [Strategist] • The Best Cookbooks of Fa

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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

EATER

NOVEMBER 23, 2020

Photo: Ken Wolter /Shutterstock. Plus, a food giveaway by Tyler Perry drew thousands, and more news to start your day Lawyer who represented families of Trayvon Martin, Michael Brown, and more joins legal team for Black McDonald’s franchisees. Daryl Parks, an attorney who served as legal counsel for the families of Trayvon Martin, Michael Brown, Tamir Rice, and other high-profile victims of racial injustice, is joining the legal team at Ferraro Law Firm representing Black McDonald’s franchisees

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EATER

NOVEMBER 24, 2020

Nick Charles in downtown Portland during a jail support shift, where volunteers give snacks, beverages, and help coordinate rides home for protesters that were arrested the previous evening | Celeste Noche. Three restaurant veterans engaged in the work of advocating for a better future explain how the industry and allies within it could amplify and support the movement for Black lives [link].

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EATER

NOVEMBER 25, 2020

The chef shares her tips for making homemade chicken tenders with super crispy batter for the ultimate crunch “Everyone loves a chicken tender, yet some people might think it’s basic,” says chef and Plateworthy host Nyesha Arrington. “It’s not actually. It’s really complicated.”. She begins the complex process by breaking down the chicken to show where the actual tender can be found.

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EATER

NOVEMBER 23, 2020

Cedric Ransburg, a volunteer at No Us Without You in LA | Samanta Helou Hernandez. From the Editor: Everything you missed in food news last week This post originally appeared on November 21, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now.

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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

EATER

NOVEMBER 23, 2020

Shutterstock/ Elena Veselova. Help restaurants and save yourself time in the kitchen for what’s bound to be a weird holiday anyway Thanksgiving, the traditional start of the holiday season, is getting a COVID-19 makeover. With the Centers for Disease Control advising against holiday travel , many individuals across the United States are finally surrendering to the grim reality of the pandemic by making last-minute calls canceling family dinner plans.

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EATER

NOVEMBER 23, 2020

As the restaurant’s chef de cuisine, the Eater 2019 Young Gun was nominated for a James Beard Award for Rising Star Chef [link].

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EATER

NOVEMBER 23, 2020

No on-site dining is allowed for at least three weeks [link].

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EATER

NOVEMBER 25, 2020

Rarely-on-sale Great Jones cookware will be discounted on Black Friday. | Great Jones [Official]. A few of our favorite things on sale now and through the weekend Somehow, we’ve reached peak holiday shopping season. With just four weeks until Christmas, only two until Hanukkah, an uptick in online shopping and all of the potential shipping delays that go with it, this weekend will be prime time for many to start (or finish) checking people off their shopping lists.

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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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