Modern Restaurant Management
MAY 14, 2020
Because food trends come and go, customer taste buds and preferences change, and technology adds new wrinkles to processes like ordering and supply chain management, the restaurant space is constantly evolving — but no one could have predicted the event that would have the biggest impact on modern restaurants since, well, maybe ever: a pandemic.
EATER
MAY 14, 2020
The Bay Area city is moving fast to expand outdoor dining [link].
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Restaurant Engine
MAY 13, 2020
Georgia Governor Brian Kemp allowed restaurant owners to reopen for dine-in service on April 27. As the first state to reopen, Georgians have now generated two weeks of data and therefore the nation’s first indication as to how much demand exists for restaurant dining rooms. The result? As of the two weeks ending May 9, sales at Georgia’s restaurants increased 102.5%.
The Restaurant Manifesto
MAY 12, 2020
Despite significant breakthroughs in artificial intelligence, technology has yet to supplant the presence of waiters in restaurants. In theory, a technological alternative would be much more efficient. Waiters are prone to mistakes. They show up late for work, they bungle orders, they give attitude to guests, they spend fifteen minutes in the bathroom checking their … Continue reading "Hospitality Will Have To Change in the Aftermath of COVID-19".
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
MAY 13, 2020
It’s important to have the right mixer. Each has its advantages and limitations, but there are some best practices to help provide consistent results and maximize efficiencies no matter which type you choose. Mixer Capacity. It may be tempting to purchase a smaller mixer at a lower upfront price, but that can lead to problems. A small mixer may not have the bowl space needed to combine ingredients thoroughly.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
Restaurant Engine
MAY 12, 2020
Faced with mounting bills, many restaurant owners have been selling down their bottled reserves. Benefiting from long shelf life, unopened alcohol bottles are usually the most valuable tangible assets aside from a restaurateur’s actual building. During the next few months, owners expect low patronage anyway due to social distancing rules, so selling extra bottles will not likely affect sales significantly.
The Restaurant Times
MAY 13, 2020
Cloud kitchens, also known as dark kitchens, virtual kitchens, ghost kitchens, and delivery-only restaurants, have proved to be a significant disruptor in the restaurant industry. As food choices today have become more diverse, many standalone dark kitchen brands have evolved their businesses to embrace the concept of multi-brand cloud kitchens. This model caters to evolving customer trends with innovative menus, capturing a broad market, and increasing order frequency in the process.
Modern Restaurant Management
MAY 13, 2020
The business of running a restaurant is no longer limited to exceptional recipes, gorgeous plating, and advertisements. In an age of online ordering, customers demanding Wi-Fi, and the need for websites to dazzle just as much as the food, countering cybercrime has to be a factor in the day-to-day work of restaurant management. Recent data breaches in the restaurant industry targeted customer data through POS systems.
EATER
MAY 14, 2020
Courtesy of Netfix. Momofuku is banking on cost-cutting and new consumer products to weather the storm. Few other restaurant groups will be able to do the same. “From the beginning, the restaurant community has been warning people that there are going to be massive closures; it’s going to get bleak before it gets better,” David Chang said yesterday in a new episode of his podcast.
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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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Restaurant Engine
MAY 11, 2020
Most consumers have never purchased anything from a food servicer directly, but that has suddenly changed. This morning , PepsiCo launched two new websites, PantryShop.com and Snacks.com, where shoppers can purchase food and beverages directly from the company with over $67 billion in annual sales. Food servicing giant Sysco has launched OnTheFly.com, its first direct-to-consumer offering since the company was founded 50 years ago.
The Restaurant Times
MAY 9, 2020
In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. As the trend of delivery-only restaurants continues to pick up, restaurateurs can now avail the benefits of a new concept of operations-Kitchen as a Service (KaaS).
Modern Restaurant Management
MAY 13, 2020
There’s some light showing at the end of the tunnel the coronavirus created. However, as the U.S. economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to our guests, our employees and our business? Considering that the risk of the virus still remains very much with us, the answer is: by covering all possible fronts.
EATER
MAY 14, 2020
Shutterstock. The figure has been reported dozens of times since March 18 If you love restaurants — or are just a sentient being on planet Earth — you’ve probably heard that 75 percent of independent restaurants will close by the time the COVID-19 pandemic is over. It’s a figure that has been reported dozens of times since March 18 , when Tom Colicchio, the chef, TV star, and political activist, floated it to the Washington Post.
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Restaurant Engine
MAY 11, 2020
Day by day, more restaurants reopen across the country. Despite costly restrictions, some dining rooms have reopened in the following 21 states according to the New York Times : Alabama, Alaska, Arizona, Arkansas, Florida, Georgia, Indiana, Iowa, Kansas, Louisiana, Mississippi, Missouri, Montana, Nebraska, North Dakota, Oklahoma, South Carolina, Tennessee, Texas, Utah and West Virginia.
BizBash
MAY 13, 2020
A group of event pros recently created a design-forward take on drive-by graduation and prom celebrations. Their next challenge? Brand activations.
Modern Restaurant Management
MAY 13, 2020
Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops, and restaurants have shut down to help curb the spread of the virus, having unfortunate consequences to our social lives and leisure time. For many bar and restaurant owners, this is also a tough time with doors closed to the public for the foreseeable future.
EATER
MAY 15, 2020
A screengrab from “Hyori’s Bed and Breakfast,” streaming on Netflix. K-pop icon Lee Hyori hosts guests in her home, cooks endless delicious meals, and takes a lot of naps A few weeks ago, I had a crisis: Terrace House had become too stressful. The show’s routines of cooking, working, and low-key gossiping had become consumed by the romantic drama, and I kept getting too upset over who was pursuing whom.
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.
The Restaurant Times
MAY 14, 2020
Considering the potential of the online food delivery segment, many restaurants have been swift to establish a delivery system and improve their online menu options. Ghost kitchens, also known as cloud kitchens, virtual restaurants, dark kitchens, and delivery-only restaurants, rely entirely on delivery orders. As the popularity of home delivery is growing day by day, along with improving the quality of service to ensure timely orders, foodservice operators are looking for more efficient ways to
Restaurant Engine
MAY 15, 2020
Many patrons have only a fuzzy idea of what to expect when they return to dining establishments, and they are encountering different practices at each establishment. With global COVID-19 cases exceeding 4.5 million including deaths of 306,000 , consumers certainly remain concerned about safety. To help standardize safety practices across the country, the CDC released new guidance yesterday for various businesses, including a new one-page flier for restaurant owners.
Modern Restaurant Management
MAY 11, 2020
The emerging consensus for dealing with the coronavirus is the need for a transition back to “normality." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Restaurateurs are being creative about managing their medium- to long-term operations as a cautious public return.
EATER
MAY 14, 2020
Farm laborers from Fresh Harvest in a field in Greenfield, California | Brent Stirton/Getty Images. As hundreds of farmworkers test positive for coronavirus, many remain unprotected This story was originally published on Civil Eats. At the end of April, 71 fruit-tree workers at a large orchard in central Washington state were tested for COVID-19. None showed any symptoms of the novel coronavirus, except for four with a mild cough.
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
The Restaurant Times
MAY 12, 2020
Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. However, they put heavy emphasis on improving food production and order management. As the kitchen infrastructure is the backbone of every cloud kitchen restaurant, it should be well managed and organized.
Innisfree
MAY 15, 2020
Newly Renovated Beachside Hotel & Suites Brings a Fun and Fresh Vibe to Cocoa Beach. COCOA BEACH, Fla., May 15, 2020 – Following a 10-month, $5.9 million makeover of its Cocoa Beach property that included a complete rebranding, Innisfree Hotels officially opens its newly renovated boutique hotel doors on Florida’s Space Coast. Formerly known as the Quality Inn & Suites Port Canaveral, the strikingly updated Beachside Hotel & Suites has been returned to its sixties glory, giving off a
Modern Restaurant Management
MAY 15, 2020
As many states and localities prepare to reopen restaurants and other businesses that were shuttered in response to the COVID-19 pandemic, employers face a minefield of potential legal pitfalls. Now is the time for restaurant employers to develop a plan to address both the legal and practical considerations for safely returning employees to work. Recalling Furloughed or Laid Off Workers.
EATER
MAY 15, 2020
McDonald’s. Plus, viruses can spread really quickly in a dining room, and more news to start your day Get ready to see a lot of cleaning. As states continue to allow restaurant dining rooms to reopen, but science shows how quickly viruses spread in places like dining rooms, most restaurants are put in a strange position of trying to offer hospitality and comfort while also setting up a bunch of limitations on how diners can interact.
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