Modern Restaurant Management
OCTOBER 19, 2020
Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). That statistic is alarming — both for consumers and the restaurant industry. As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out.
7 Shifts
OCTOBER 23, 2020
Did you know that three in four customers will visit a restaurant's website before dining at that restaurant? In an era when enabling online ordering is essential to running a restaurant, having an online presence for your restaurant is critical. However, relying on your restaurant's Facebook page or Instagram just won't cut it. These social networks don't have the capabilities your restaurant needs to become an online business.
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EATER
OCTOBER 19, 2020
It all has to do with ventilation, aerosols, and the fact that restaurant workers are stuck in the same air for hours while working indoors Outdoor restaurant dining is perhaps the closest we’ve come to a return to normalcy since the onset of the COVID-19 pandemic: Sidewalk and patio setups offer a familiar service while, if approached responsibly, mitigate risk.
The Restaurant Times
OCTOBER 21, 2020
Even with the perfect ambiance and tasty delights, your bakery business may not flourish until you have invested in a robust bakery management system. Choosing the right bakery POS system is essential for your business to deliver the perfect customer experience. By implementing a robust bakery management software, you can optimize and automate the entire bakery operations and increase the shelf life of your baked delights without having to compromise on the quality.
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.
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Modern Restaurant Management
OCTOBER 22, 2020
The restaurant industry, along with the rest of Travel and Hospitality have been among the industries most negatively impacted by COVID-19. While various measures have been taken to support restaurant businesses, such as pivoting to off-premise dining and home cooked meal planning, there are still challenges as the core restaurant offering has changed.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
OCTOBER 22, 2020
Jill Fannon/Eater. Chocolate makers Jinji Fraser, Karla McNeil-Rueda, Damaris Ronkanen, and Daniel Maloney on how ancestry informs what they do, and how to eradicate cultural erasure in the industry Over a perfect omelet brimming with spring ramps and morels, I found myself stunned mid-chew as I listened to the words of my father. Moments earlier, I learned from him that my grandfather’s final bit of travel before he died was to Guyana, where our ancestors had lived, and where he had arranged to
The Restaurant Times
OCTOBER 23, 2020
A Point-of-Sale (POS) system is a great tool to manage all the moving parts of a cafe business while ensuring maximum customer satisfaction. Whether you have a single cafe business or an expanding coffee empire, having a modern POS system can be an invaluable source of the essential data you need to grow your business. An excellent Cafe POS software provides the ultimate quick and convenient, solution to process sales, track inventory, run sales reports, etc.
Modern Restaurant Management
OCTOBER 20, 2020
Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward.
Modern Restaurant Management
OCTOBER 22, 2020
It’s every restaurant owner’s nightmare: a staff member is injured on the job. Perhaps they suffer a nasty hand injury while slicing vegetables, or maybe get a nasty burn. The injury might not even happen in the kitchen – they could slip on a wet floor, or even be assaulted. In many cases, an injured employee will have a right to compensation.
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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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Modern Restaurant Management
OCTOBER 22, 2020
New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. In addition, 210,000 businesses have reopened that were once temporarily closed, with a large increase of reopenings in September 2020.
Modern Restaurant Management
OCTOBER 21, 2020
Raise your hand if your 2020 marketing plan included messaging about wearing a mask. No one? How about weeks-long dining room shutdowns? Still nothing? To say this year has been unpredictable is becoming cliché By now, the trying situation facing many restaurant owners and managers around the country is simply a predictable reality. Curbside takeout and no-contact delivery are the norms.
Modern Restaurant Management
OCTOBER 20, 2020
After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. But as temperatures fall, establishments in colder climates are exploring ways to extend their patio season into the winter. With the possibility that 20 percent of restaurants could permanently close due to the pandemic , owners are looking to an array of alternatives including heaters, blankets, and plastic domes to
Modern Restaurant Management
OCTOBER 21, 2020
Attracting families should be a key goal for restaurants because of the revenue potential they represent. According NPD, when families with kids 12 and under order from restaurants, average check goes up 82 perecent. (NPD/CREST, year ending December 2019.). Focusing on kids is a great way to delight them and their parents. C3, a kids and family agency that specializes in the restaurant industry, recently conducted a study with parents of young kids to delve into one key question: What exactly do
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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.
Modern Restaurant Management
OCTOBER 20, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Mike Whatley, the National Restaurant Association’s vice president of state and local affairs about outdoor dining, prepping for the holiday season and the current state of the restaurant industry. He advocates on behalf of the restaurant industry throughout the country and advises restaurants to get involved on the local level.
Modern Restaurant Management
OCTOBER 23, 2020
A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service? With a thorough and well thought out training plan.
Modern Restaurant Management
OCTOBER 22, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. QDOBA's New Concept. QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating.
EATER
OCTOBER 17, 2020
A first-of-its-kind indoor vertical farm consistently churns out perfect, juicy strawberries “To me, a strawberry is something I grew up with in Japan. It has always been a treat for me,” says Oishi Berry co-founder and CEO Hiroki Koga. “Growing up as a kid I’d only have strawberries for special occasions, so if I had a strawberry on the dining table, I knew something good happened that day.
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
OCTOBER 20, 2020
Channel 4. Typically a soothing balm, “Bake Off” has oddly made 2020 more chaotic There are things you expect to experience when tuning into a new season of The Great British Bake Off (or as it’s known stateside on Netflix, the Great British Baking Show ): Judge Prue Leith will wear statement glasses and necklaces , host Noel Fielding will wear statement everything , bakers and viewers alike will overestimate the power of a Paul Hollywood handshake, and there will be lingering shots of babbling
EATER
OCTOBER 21, 2020
We’re looking for the most inspiring hospitality professionals, activists, and more to be members of the inaugural Eater New Guard class. Since 2012, Eater Young Guns has singled out the rising stars of the culinary industry, celebrating (mostly) young people who were accomplished beyond their years and primed to become the next generation of hospitality leaders.
EATER
OCTOBER 20, 2020
Shutterstock. Plus, Latino meat processing workers were heavily impacted by COVID-19, and more news to start your day In Hungary, restaurant Costes serves dinner on the Budapest Eye. Toward the end of the summer, I went to Coney Island and wondered why they hadn’t opened the Wonder Wheel. I mean, I know why , but a ferris wheel seems like a pretty ideal ride for social distancing.
EATER
OCTOBER 22, 2020
Dome dining at Chicago’s Fulton Market | Photography by Barry Brecheisen. On Thursday, October 29, Eater editors will discuss the challenges ahead for restaurants and bars as wintertime dining approaches Eater Talks: What Happens to Outdoor Dining in Winter? October 29 — 1:30 p.m. ET / 12:30 p.m. CT. When it comes to living with the coronavirus, one piece of advice is unequivocally clear: Outside is best.
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
OCTOBER 23, 2020
Photo by Ethan Miller/Getty Images for Vegas Uncork’d by Bon Appetit. After 16 years, the surviving Vegas outpost of the Iron Chef’s original flagship restaurant will leave Caesars Palace to make way for Amalfi by Bobby Flay [link].
EATER
OCTOBER 23, 2020
Instacart users in some states can use their SNAP benefits to pay for groceries at Aldi stores | Instacart. Grocery delivery platform Instacart is launching a pilot program to begin taking food stamps as payment in its app. The program will only be available at Aldi stores and only in a few states, starting with Georgia, then expanding to California, Florida, Illinois, and Pennsylvania.
EATER
OCTOBER 21, 2020
Chipotle. Plus, politicians eat fast food to seem relatable, and more news to start your day Tortillas will now cost a quarter, and for some people, this is a travesty. A well-known menu hack at Chipotle has long been that you could get a free tortilla on the side of a burrito bowl to make your own JUMBO burrito with rice and beans to spare. But Chipotle has caught on to the working man’s attempt to get the most bang for his buck, and is now charging 25 cents for the extra tortilla.
EATER
OCTOBER 20, 2020
Hulu. Each episode will showcase a whole new side of the cities and places you think you know, and a few you may have never experienced before You know this, but here’s a little reminder: Eater’s always got you — when you need to know where to eat, what to eat, and why, exactly, all this eating matters so much in the first place. Now, let Eater guide your appetite even further with a brand-new series premiering exclusively on Hulu this November: Eater’s Guide to the 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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