Modern Restaurant Management

SEPTEMBER 11, 2020

As multi-brand operators seek new ways to reach their customers, gift card programs are one way to engage multiple customer bases at once. In today’s economy, brands have to be flexible — the COVID-19 pandemic has wreaked havoc on the marketplace, and only those that can roll with the changes will be able to survive. For multi-brand operators, this means juggling multiple entities and ensuring each brand is flexible and responsive to changes in the market.

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EATER

SEPTEMBER 9, 2020

New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore.

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The Restaurant Times

SEPTEMBER 5, 2020

The hospitality sector is facing some of the biggest challenges while reopening its doors to customers. With a sharp decline in the overall customer footfall, sales, and revenue, the coronavirus crisis poses a severe threat to many F&B businesses. Restaurants today are struggling to win customers’ trust and to make their business sustainable. Merely shifting to the online delivery model or reducing seating is not proving to be a financially viable option as they are already operating under s

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Restaurant Engine

SEPTEMBER 9, 2020

It’s important to respond to all reviews, both positive and negative. Negative restaurant reviews can hit anyone. If you own or manage a restaurant, you work hard every single shift to make sure you are serving the best tasting food. You also work hard training your staff, and you work diligently to provide the best customer service possible. You get great reviews on a regular basis.

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Customer Service Training Blog Article 69

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.

Accounting

Modern Restaurant Management

SEPTEMBER 11, 2020

Only 45 percent of restaurateurs are very confident they will stay in business for the next 12 months, and they need financial relief and clear, consistent standards to successfully reopen, according to “Restaurant Reopening: Challenges, Needs and the Keys to Getting it Right,” a new study from The Coca-Cola Company. Conducted in partnership with Teneo via online surveys between June 22 and July 2 in Florida, Washington and New York, the results offer insight into how the pandemic ha

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Sanitation Communication Information Marketing 203

The Restaurant Times

SEPTEMBER 11, 2020

COVID-19 is likely to have a longer-lasting impact on the restaurant industry. Due to the social distancing measures and general caution in public places, dining out has been limited to a minimum by most people. According to a source, there has been a 43.35 percent year-over-year decline of seated diners in restaurants worldwide. As restaurants are now beginning to reopen, the primary focus is on how to provide a safe environment to patrons.

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Sanitation Server Guest Services Communication 59

Hotel Management Network

SEPTEMBER 9, 2020

The Ministry of Tourism and Antiquities has announced that 12 hotels in five Egypt governorates have received the health and safety certificate. The post Hotels in five Egypt governorates receive certificate to reopen appeared first on Hotel Management Network.

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Modern Restaurant Management

SEPTEMBER 8, 2020

With the advent of COVID-19, there have been plenty of questions about ventilation and how it can improve interior spaces by making them safer. Tips include: not bypassing or disabling the energy recovery system; breaking down interior spaces to decrease contamination; ionization kits applied to equipment; and maintaining a higher pressure in the supply air section than the exhaust air section, to name a few.

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EATER

SEPTEMBER 11, 2020

A waiter wears a face mask and rubber gloves outside Peter Luger Steakhouse in Williamsburg. | Photo by Noam Galai/Getty Images. Plus, OSHA says a number of food companies are failing to protect their workers, and more news to start your day A study of patients at 11 U.S. healthcare facilities unveiled a pretty clear pattern. The question of whether indoor dining is a good idea in a pandemic with a respiratory disease is becoming more urgent as the weather begins to cool and outdoor dining becom

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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

SEPTEMBER 9, 2020

Migrating data from a restaurant management software can cause huge problems, if not done properly. One of the significant reasons why restaurateurs fear switching to a new POS is due to a fear of losing critical business data. For operators owning a chain of restaurants, migrating to a new restaurant management software may seem more challenging. However, it does bring a multitude of benefits and simpler ways to run business operations being offered in a new POS system.

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POS Systems Training Vendor Management Information 59

Hotel Management Network

SEPTEMBER 9, 2020

Värde Partners has completed the previously announced sale of a portfolio of eight luxury hotels operating under the brand of “The Dedica Anthology”. The post Värde Partners completes sale of The Dedica Anthology hotel brand for $709m appeared first on Hotel Management Network.

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Modern Restaurant Management

SEPTEMBER 8, 2020

The global pandemic turned the tables on the restaurant industry. Now, for restaurant employees and guests alike, nothing matters more than the safety of their experience inside the restaurant. Social distancing can only go so far—there are still many shared devices that guests and staff have to touch, including point-of-sale devices, payment PIN pads, kiosks and kitchen monitors.

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Sanitation Communication Training Events 196

EATER

SEPTEMBER 11, 2020

A porridge creation by Swedish competitor Per Carlsson | Clarissa Wei. Each year, gruel fanatics from around the world compete for the Golden Spurtle trophy in the small village of Carrbridge, Scotland In 2015, Lisa Williams was vacationing in Scotland when she stumbled across a glitzy bagpipe procession and a line of people in aprons holding flags from countries around the world.

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Book Definition Training 131

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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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OpenTable

SEPTEMBER 6, 2020

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week? The Virtual In-Person Restaurant Event – Expedite. New platforms, like The Infatuation’s Outpost, give chefs and restaurants the opportunity to sell goods and experiences either virtually or via intimate, in-person events.

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Events Kitchen Operations Article Magazine 49

Hotel Management Network

SEPTEMBER 8, 2020

Diversified holding company DPW Holdings has provided an update on the construction of the Tribeca Hotel in New York, US. The post DPW provides construction update on Tribeca Hotel in New York appeared first on Hotel Management Network.

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Modern Restaurant Management

SEPTEMBER 9, 2020

There’s no denying that the restaurant industry has taken a massive hit due to the COVID-19 pandemic. For months, many states had strict stay-at-home orders, and as the quarantine slowly lifts, many people still feel uneasy about returning to restaurants. While we all want this pandemic to end, it’s clearly a long-term problem that will take more thought, planning, and business pivots as we move forward.

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Information Communication Document Training 189

EATER

SEPTEMBER 8, 2020

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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

Modern Restaurant Management

SEPTEMBER 8, 2020

Customer behavior changes are being driven by COVID-19 — Segments that were once predictable are nowhere to be found. New customers are popping up that weren’t even on the radar. It’s tough for marketers to get a grip on all of this, but with adversity comes opportunity, right? The fact is, marketers can figure out these changes easily, fast and with actionable insight.

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Definition Marketing 161

Modern Restaurant Management

SEPTEMBER 9, 2020

With comfort food topping many menus this pandemic year, it comes as no surprise that the early arrival of pumpkin spice items has been warmly received. Freshly-brewed batch of data from foot traffic analytics firm Placer.ai shows Starbucks is wisely wielding the power of a popular seasonal weapon—The Pumpkin Spice Latte (PSL) to drive more customers into its stores as the summer winds down.

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Reservations Brand Management Marketing 158

EATER

SEPTEMBER 10, 2020

Photo: Getty/Victor Spinelli/WireImage. What the hell is going on at the James Beard Foundation? The James Beard Foundation — one of the food world’s most esteemed organizations and awards-granting bodies — has seen waves of reckonings this year as the foundation faces scrutiny both internally and in the public eye. In August, the foundation made a historic (and to many, perplexing) decision to cancel its glitzy and highly respected award ceremony, both this year and in 2021.

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Information Presentation 124

EATER

SEPTEMBER 11, 2020

SOPA Images/LightRocket via Gett. [link].

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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

SEPTEMBER 8, 2020

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EATER

SEPTEMBER 11, 2020

From Grandmother’s Old Fashioned Boston Brown Bread to Aunt Scrilda’s Toffee Squares, the under-appreciated world of community cookbooks is big on practical recipes and warm hits of nostalgia This past Christmas, my favorite gift came in the form of a hulking 1976 cookbook that contains all the flavors of my childhood. Titled Pots, Pans, and Pioneers , the book is a staple in many kitchens across Louisiana, containing the recipes for everything from five-cup salad to Depression chocolate pie alo

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EATER

SEPTEMBER 10, 2020

The pandemic has upended industry norms, pushing restaurants to add service charges and raise wages [link].

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EATER

SEPTEMBER 8, 2020

Photo: Tim Masters /Shutterstock. Plus, the risk of coronavirus living on food packaging is low, and more news to start your day Behind schools’ struggle to get meals to their students. As classes restart remotely, educators are worried about whether or not students from low-income households are getting the meals they would be if schools were back in session physically, NPR reports.

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Pricing 110

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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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