Modern Restaurant Management

SEPTEMBER 28, 2020

What is the ongoing goal for all restaurant owners and managers? To always, continuously search for ways to improve the guest experience. Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are many challenges to running a restaurant, and during day-to-day operations, it can be easy to lose sight of the overall vision.

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Competitive Analysis Special Events Training Budgeting 221

EATER

SEPTEMBER 30, 2020

Akira Kaelyn / Shutterstock. Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. He picked the location for a simple reason: At the time, it was near one of the city’s only Mexican grocery stores. There was another, more complex reason Carbajal and the grocery store were in the neighborhood, though.

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Pricing Catering Accounting Information 145

The Restaurant Times

SEPTEMBER 30, 2020

The nation-wide shutdown due to COVID-19 has severely hit the F&B industry and local restaurants, causing nearly 35% of them to shut down. As India continues to fight the Covid-19 pandemic the utmost importance is being to hygiene and safety in the restaurant industry. Rapid technology adoption is one of the new trends that is picking up pace in the hospitality industry to gain customers’ trust.

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Sanitation Kitchen Operations Accounting 98

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Server side work duties are just as crucial as primary duties. They're critical to maintaining a clean, safe, and well-organized restaurant.

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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

OCTOBER 1, 2020

Ever since the pandemic began, the restaurant industry has been in a sustained state of pivot. Many have started offering their menus on third-party delivery websites. Some have white-labeled those same delivery services for integration within their organizations, and others have built out programs for pick up or delivery entirely in house. Delivery, digital ordering and the digital tools associated are at the heart of many discussions in the industry.

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Download Communication Marketing 197

OpenTable

SEPTEMBER 27, 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? Is This the Future of Dining? – The Wall Street Journal. In a world of socially distant and off-premise dining, chefs and restaurateurs are looking for creative ways to keep the magic of hospitality alive.

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Article 78

The Restaurant Times

SEPTEMBER 28, 2020

On-demand food delivery has brought unprecedented convenience for customers, more sales for restaurants, and has also given birth to several spin-off businesses, making it one of the most growing industries globally. According to statistics, revenues of the Online Food Delivery segment in Saudi Arabia are projected to reach US$1,556m in 2020. A cloud kitchen, also known as a ghost kitchen, dark kitchen, virtual restaurant, is a delivery-only outlet that accepts orders online, without any dine-i

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Kitchen Operations Catering Marketing Accounting 69

Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing. Fortunately, resolving these risks is easy and won’t require significant budget to implement.

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Scheduling Back of House Communication Front of House 197

EATER

OCTOBER 1, 2020

Mmm, dessert. | Flickr. Plus, oat milk is now the number two most popular milk alternative (and is coming for you, almond), and more news to start your day Ireland declares that Subway’s bread is basically cake. The mystery of Subway’s bread smell may finally be solved: it’s the sugar. The Irish Supreme Court recently ruled that Subway’s bread has too much sugar in it for it to be considered bread under the country’s Value Added Tax regulations, and thus is subject to the tax.

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Book 143

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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

MBB Hospitality

SEPTEMBER 30, 2020

Restaurant rebranding can be a great way to keep current customers, but to also appeal to new customers. Whether you just want to modernize your restaurant or you need to attract new talented chefs, there are a lot of reasons to consider a restaurant rebrand. There have been some great rebranding campaigns done by well-known restaurants that you can model your restaurant rebrand after.

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Accounting Marketing 59

Omland Hospitality

SEPTEMBER 30, 2020

There are many fun things about staying in a hotel room, but let's be honest, it's not much fun when you are forced to drink bitter, stale coffee. Whether your guests are traveling for business or pleasure, enjoying a decent cup of coffee should be part of their stay experience. Providing an in-room coffee maker with good quality coffee pods will make a big difference for your customers.

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Modern Restaurant Management

SEPTEMBER 29, 2020

During the COVID-19 pandemic, restaurants everywhere are working to safely serve customers, while also creating an atmosphere that leaves patrons with a positive and memorable dining experience. As restaurants continue to navigate limited indoor dining capacity and customers wary to dine indoors, some are expanding into outdoor spaces. Some cities are making the transition easier for their restaurants by closing downtown streets on certain weekends and inviting restaurants to place tables and se

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Budgeting Marketing 189

EATER

SEPTEMBER 29, 2020

A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon. When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.

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Blog Catering Training Information 133

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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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Eat Restaurant Management

SEPTEMBER 29, 2020

With the growing demand for better restaurant management, the suite of restaurant reservation systems in increasing every day, and amongst those are Yelp and OpenTable, two large reservation system providers.

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Reservations 52

The Restaurant Times

SEPTEMBER 29, 2020

Running a restaurant today is one of the most challenging jobs. Despite the impact of the pandemic, the restaurant industry is on its path to recovery. To understand the different perspectives of the restaurant community on thriving in the ‘new normal’, POSist, has released the India Edition of its POSist Restaurant Industry & Market Evolution (PRIME) Report.

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Marketing Pricing 52

Modern Restaurant Management

SEPTEMBER 30, 2020

This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. How Comfortable are Diners? Rewards Network, together with American Airlines AAdvantage Dining and United Airlines MileagePlus Dining, surveyed their members to learn more about what they anticipate their dining habits will look like over the next few months.

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Travel and Tourism Pricing Reservations Communication 189

EATER

SEPTEMBER 28, 2020

Pumpkin spice mac and cheese, flavored with cinnamon, allspice, ginger, nutmeg, and cloves. | Photo: Kraft. Plus, Cream of Wheat will no longer have its Black chef mascot after considering racist connotations, and more news to start your day Americans can have a little pumpkin spice mac and cheese, as a treat. Americans have a lot to be jealous of Canadians for these days: Kinder eggs, healthcare, a COVID-19 response that doesn’t amount to a death cult.

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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

Eat Restaurant Management

SEPTEMBER 29, 2020

In today's restaurant industry, guests don't expect much from restaurants when booking a table and dining - they are mainly after simplicity.

Book 52

Book 52

Modern Restaurant Management

OCTOBER 1, 2020

According to data revealed in SeeLevel HX's 2020 QSR Drive-Thru Study , there's been a shake-up among restaurants with the fastest total time, which consists of both service times and wait times with KFC taking the lead followed by Taco Bell, Hardee’s, Carl’s Jr., and Burger King. The research captures year-over-year drive-thru performance and compares the consumer experience at quick service restaurant (QSR) brands in multiple categories including order accuracy, speed, tast

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Customer Service Marketing Training 180

Modern Restaurant Management

SEPTEMBER 29, 2020

Food safety is on the plate for this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Francine Shaw , the CEO of Savvy Food Safety , about the need for proper food handling guidelines and employee education. COVID-19 has made people even more aware of basic food safety guidelines — even practices as simple as regular hand-washing.

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Modern Restaurant Management

OCTOBER 2, 2020

During the COVID-19 outbreak and subsequent quarantine, most restaurants are just working to keep their doors open. One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic.

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Vendor Management Pricing Facility Management Budgeting 145

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

Modern Restaurant Management

OCTOBER 1, 2020

Contact-tracing during COVID-19 raises data privacy implications for restaurants. It cannot be argued that COVID-19 is anything but a gut-punch to the restaurant industry. Projections for business sustainability are low and prospects grow bleaker each day that restaurants go without patrons who stay away due to mixed messages about safety. As restaurants struggle to survive, they face another hurdle in protecting and maintaining data privacy of customers in the context of required state or munic

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Marketing Information Maintenance 123

EATER

SEPTEMBER 30, 2020

Just throw it all in. | Shutterstock. Too simple or too weird to try out on guests, the house meal is the epitome of experimental home cooking I have a recipe for fried rice that no Asian culture would ever want to lay claim to. It’s a recipe in the loosest sense, made when my partner and I realize we have enough of the ingredients already in the house, but nothing else to make it better or more cohesive.

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EATER

OCTOBER 1, 2020

One of the biggest challenges facing restaurants as they try to stay open: making rent. | Getty Images. While the pandemic rages on, rent is still due — and restaurant owners and landlords have to make it work Where a restaurant is located — the city, the neighborhood, the block, even the building — can determine its fate. There are the obvious ways: A restaurant in a buzzy, hip neighborhood with tons of visitors or tourists is likely to pull in more business than one, say, in a neighborhood wit

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Marketing Events 126

EATER

OCTOBER 1, 2020

A little over a year after Popeyes Chicken Sandwich Mania hit America, the chain adds the New Orleans staple to its menu [link].

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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.

Guest Satisfaction