Modern Restaurant Management
DECEMBER 14, 2021
Some pandemic trends, consumer behaviors are here to stay. While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the dining experience. Some have even developed lucrative new business models that they will continue to apply and scale in 2022. Consumers are showing similar signs of permanent behavioral change.
7 Shifts
DECEMBER 15, 2021
Despite your best scheduling efforts , there will always be imperfections, and conflicts will arise. In order to keep scheduling flexible for employees – yet still ensure each shift is fully staffed – your restaurant can offer a shift swap policy. In this article, we'll explain what shift swapping is, outline its pros and cons, and walk through the steps you should take to maintain a fair and effective protocol for shift swapping.
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EATER
DECEMBER 16, 2021
Getty Images. The day-to-day realities of a gig economy driver for DoorDash and Postmates: 12-hour days, bad tips, customer abuse, and parking tickets . Buy “One Fair Wage” at Amazon or Bookshop now. In 2013, Saru Jayaraman founded One Fair Wage to put an end to the tipped minimum wage, which, One Fair Wage has found , perpetuates racial and gender disparities in the hospitality industry.
The Restaurant Times
DECEMBER 17, 2021
Cafes and coffee shops across the world are discovering the power of social media. Since coffee shops need the in-person presence of customers to increase sales, they must develop a strong online presence to woo people and keep them coming back! Did you know that 50% of the United States population drink espresso, cappuccino, latte, or iced/cold coffees regularly?
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
DECEMBER 15, 2021
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Expert food preparation results in appealing and delicious dishes, employee training reduces errors that can increase wait times and proper warewashing keeps plates, glasses and utensils spotless. In an increasingly digital world, one mistake can be costly.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
DECEMBER 16, 2021
Spencer Platt/Getty Images. [link].
Travel Pulse Hosting
DECEMBER 16, 2021
The conference took place virtually from December 6–10, 2021.
Modern Restaurant Management
DECEMBER 15, 2021
Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. Restaurants were under pressure long before the pandemic shifted the ground underneath them.
PhocusWire
DECEMBER 17, 2021
Founded in 2019, GuruHotel's platform enables hotels to build their websites and start selling rooms online in less than one hour.
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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
DECEMBER 14, 2021
Timothy A. Clary/AFP via Getty Images. [link].
The Restaurant Times
DECEMBER 17, 2021
Vishal is a foodie first and an entrepreneur later. For him, food is like Aphrodite, the Greek goddess of love and beauty. Nothing makes him happier than seeing customers enjoying their food at Brown Sugar. With his passion, drive, and keen business knowledge, Vishal started Brown Sugar in 2011 with a staff of 8 in C Scheme, the heart of Jaipur.
Modern Restaurant Management
DECEMBER 14, 2021
Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Here are their insights. Frances Allen CEO at Checkers & Rally’s. We know we are not alone in navigating the labor crunch restaurants are facing. Knowing this will continue into 2022, we are continuing to focus on implementing technology that will help on-site team members streamline and efficiently perform their work to the best of t
PhocusWire
DECEMBER 17, 2021
Here is a selection of our favorite interviews from around the editorial team during the last 12 months on PhocusWire.
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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
DECEMBER 17, 2021
Make it go viral. | Virtual Dining Concepts. TikTok Kitchen will bring the internet’s most viral recipes to your door On the day that TikTok is making headlines for uhh other reasons , the platform has also announced that you no longer have to cook feta pasta yourself. The video-sharing platform has partnered with Virtual Dining Concepts, the brand behind MrBeast Burger, to launch the delivery-only TikTok Kitchen.
The Restaurant Times
DECEMBER 16, 2021
¿Has creado tu propio restaurante, pero la gestión de tu personal se está convirtiendo en una tarea difícil? ¿Mientras trabajan en el suelo se enfrentan a situaciones estresantes que no saben cómo solucionar? Una cosa que puede ayudarte a lidiar con todas estas situaciones no deseadas es un manual de operaciones del restaurante. Dos cosas necesitan una claridad absoluta antes de continuar para comprender por qué un manual de operaciones de restaurante es esencial para tu restaurante.
Modern Restaurant Management
DECEMBER 16, 2021
Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. Here are some trends NCR is watching as move into 2022. Tackle the Labor Shortage with Hiring Incentives. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge.
PhocusWire
DECEMBER 17, 2021
Yanolja's acquisition of Dable is part of its ambition to become the world's number one travel platform.
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
DECEMBER 15, 2021
Bloomberg via Getty Images. [link].
The Restaurant Times
DECEMBER 16, 2021
Los clientes vienen a los restaurantes para comer. El 58% de los comensales dijo que la calidad de la comida es más importante para ellos que el precio, el servicio y la variedad del menú. Así, un cocinero puede hacer o deshacer tu restaurante. Por lo tanto, debes asegurarte de contratar a un cocinero que sea lo suficientemente competente como para llevar tu restaurante al epítome del éxito y dejar a tus clientes ansiosos por más cuando saborean la última cucharada de sus platos.
Modern Restaurant Management
DECEMBER 13, 2021
Over the last 18 months, restaurants have managed incredibly difficult challenges, primarily driven by having to operate with new, constantly evolving safety guidelines. As the restaurant industry begins to rebuild itself, restaurants are now confronted with supply chain shortages as well as a labor shortage. These challenges are impacting menu availability, raising the prices of menu items, leading to short staffs, increasing wait times for diners, and changing operating hours and offerings.
PhocusWire
DECEMBER 17, 2021
We chronicled the impact that the COVID-19 pandemic has continued to have on the travel industry, but we’ve also attempted to unpack What It All Means, by way of our weekly editorials.
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
DECEMBER 13, 2021
Shutterstock/Eater. Things have changed a lot — here is how Eater editors navigate everything from choosing a restaurant to interacting with staff right now Thanks to vaccines and reopenings, U.S. diners have been able to return to restaurants in full force after the previous year of shutdowns. But a lot has changed, even as it’s now possible to dine out as we might have previously: There’s more planning required, both within your dining party and to secure the reservation; there are more option
The Restaurant Times
DECEMBER 16, 2021
El 60% de los restaurantes fracasan dentro del primer año de operaciones y hasta el 80% de los restaurantes cierran sus operaciones en los primeros cinco años. No importa lo rentable que parezca este negocio, administrar un negocio de restaurantes es una tarea ardua. Estas cifras pueden hacerte pensar, ‘ ¿Por qué fallan los restaurantes con demasiada frecuencia?
Modern Restaurant Management
DECEMBER 17, 2021
Customer-centric. Personalized. Customer experience management. If you’ve worked in the restaurant industry over the past decade, chances are you’ve heard these buzzwords championed as top business priorities and guiding principles for success. In the wake of the pandemic, many restaurants have reshaped their entire approach to customer engagement prioritizing frictionless digital experiences, expanded delivery options, and increased health and safety precautions.
PhocusWire
DECEMBER 16, 2021
For all the talk of a pandemic recovery and the introduction of new tools and technology, what do the money brainiacs who cover the sector think?
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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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