Guest Expectations: What Customers Want as Restaurants Reopen
Modern Restaurant Management
SEPTEMBER 30, 2020
Sat.Sep 26, 2020 - Fri.Oct 02, 2020
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Popeyes Quietly Debuts Chocolate-Filled Beignets, Nationwide Release to Follow
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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Live Streaming Kitchen Spaces: A New Strategy Restaurants are Adopting to Boost Customer Confidence
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.
This week in restaurant news: off-premise hospitality, ghost kitchens, restaurant safety awards
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.
What Your Financial Statements Are Telling You—And How to Listen!
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Best Practices to Establish an Efficient Restaurant Operation
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.
The Stages of Gentrification, as Told by Restaurant Openings
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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All You Need To Know About Selecting The Most Suitable Cloud Kitchen Model For Restaurants In Saudi Arabia
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
Delivery Is the Hot Topic, but Curbside Is Driving the Sales
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.
Miami Imposes Its Own Set of Rules as Rest of Florida Opens at Full Capacity
EATER
SEPTEMBER 28, 2020
Bars and nightclubs can now be open statewide [link].
5 Restaurant Rebranding Campaigns That You Should Know About
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.
Navigating Payroll Compliance: Future-Proofing Payroll in an Evolving Regulatory Landscape
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Coffee for Hotels Rooms
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.
Risks Lurk Behind the Door Marked ‘Employees Only’
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.
Wine Country Fires Destroy Historic Vineyard, Black Rock Inn
EATER
SEPTEMBER 28, 2020
Los Angeles Times via Getty Imag. [link].
Eat App vs Table Agent: Reservation Systems Compared
Eat Restaurant Management
SEPTEMBER 29, 2020
If you're researching which reservation system to go with you may be looking at a comparison between Table Agent and Eat App.
Food & Beverage Industry Report 2024
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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.
POSist Unveils the Indian Edition of its POSist Restaurant Industry and Market Evolution Report
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.
Tips for Creating an Inviting Outdoor Dining Space
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
Chef Behind Parisian New-Wave Hit Dersou Dies
EATER
SEPTEMBER 29, 2020
Chef Taku Sekine | Photo by Foc Kan/WireImage/Getty Images; filter by Eater. Taku Sekine struggled with depression following the emergence of #MeToo allegations last month, according to a public statement made by his partner Parisian chef Taku Sekine — best known for the Japanese-inflected neo-bistro Dersou and the minimalist, Chinese-French restaurant Cheval d’Or — has ended his life, according to a public statement released September 29 by his partner, Sarah Berger, on Instagram stories.
Yelp vs. Opentable: Reservation Systems Compared
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.
Why Every Small Business Needs an HCM Solution: A Comprehensive Guide
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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.
MRM Research Roundup: End-of-September 2020 Edition
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.
Drive-Thru Shake-Up (Infographic)
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
Why Food Safety Is So Important Now (Podcast)
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.
Managing Your Vendor Network: The Key to Economically Sustainable Operations in the COVID Era
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.
Less Stress, More Success: Accounting Best Practices & Processes for 2025
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.
Scores of Napa Wineries, Restaurants, and Resorts Have Been Damaged by the Glass Incident Fire
EATER
SEPTEMBER 29, 2020
Calistoga Ranch, Fairwinds Winery, and many others have been leveled by the flames [link].
Irish Supreme Court Rules That Subway Bread Has Too Much Sugar to Count as Actual Bread
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.
How Community Gardens Became Outlets of Innovation for Former Restaurant Workers
EATER
SEPTEMBER 28, 2020
[link].
Napa’s Three-Michelin-Starred Restaurant at Meadowood Has Burned to the Ground
EATER
SEPTEMBER 29, 2020
“Whatever it takes to rebuild and reopen, we’ll do” [link].
Best Practices to Streamline Compensation Management: A Foundation for Growth
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.
Fast-Food Buffets Are a Thing of the Past. Some Doubt They Ever Even Existed.
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.
Not Gross Enough for Canada Alone, Kraft Pumpkin Spice Mac and Cheese Is Coming to the U.S.
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.
At Least 19 Wineries, Restaurants, and Resorts Have Been Destroyed or Damaged by the Glass Incident Fire
EATER
SEPTEMBER 30, 2020
Photo by Justin Sullivan/Getty Images. [link].
Celebrate the House Meal, the Go-To Dish for When There’s No One to Satisfy but Yourself
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.
Business Automation in Hospitality: A New World
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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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