Modern Restaurant Management

DECEMBER 3, 2020

The holidays are known to be one of the busiest times of the year for restaurants. Between mid-shopping meals, family dinners, and work parties, restaurants prepare for their schedule to book up quickly. However, with the COVID-19 pandemic, this year has thrown a curveball for everyone. Many restaurants have had to alter how they serve customers, and some have had to close their indoor dining and become creative with extending patio season.

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7 Shifts

DECEMBER 4, 2020

Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business.

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EATER

DECEMBER 3, 2020

Oreo. Plus, the Court of Master Sommeliers elects a new board after its sexual harassment scandal, and more news to start your day The star is also encouraging fans to record musical “Oreograms” for loved ones. Oreo has been on a streak of releasing more flavors and colors than anyone could dream of, releasing everything from birthday cake to chocolate peanut butter pie to carrot cake — and let us never forget the horrors of the fruit punch Oreo.

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The Restaurant Times

DECEMBER 3, 2020

Shakir Haq, CEO of Empire Group of Restaurants, holds a demonstrated history of working in the hospitality industry. The Empire Restaurant was started back in 1966 by Mr. Abdul Rahim Haji, and now it is carried on by their third generation. It is a unique place, where every creation and every element has its own meaning because they contribute to creating a journey to re-discover the gastronomic culture.

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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

DECEMBER 1, 2020

With new health and safety guidelines and constantly-evolving regulations, restaurant owners are faced with unique challenges to continue delivering a positive dining experience to customers. And while the pressures of the pandemic continue, customer loyalty can play a role in whether or not restaurants will sink or swim. It's reported that with as little as a five percent increase in customer retention, a business can improve its overall profits by up to 25 percent.

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EATER

DECEMBER 3, 2020

The months-long loss of revenue and the inability to reach a favorable rent agreement were cited as reasons for the closure of the 18-year-old establishment [link].

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The Restaurant Times

DECEMBER 4, 2020

The restaurant business relies heavily on customer data. That is why conducting market research, and customer analysis is considered a significant aspect of the industry. Fortunately, Google has made it easier for restaurant operators to access real-time customer data with Google Trends. The platform is not only simple to work with, but it is also robust and intuitive to boost your restaurant’s market strategy. .

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Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” After all, the news is swarming with stories about vaccines that seem to be working. We’re also seeing a troubling shift towards apathy and exhaustion that has us wondering if rules will be followed anyway—just as the third surge of COVID arrives.

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Restaurant Den

DECEMBER 1, 2020

Thriving restaurants are the product of dozens, if not hundreds, of small things going right. It’s all about consistency. Every diner should get an equally great experience with every visit. If they have a sensational meal, then you better believe they’ll bring their friends and family along next time. And guess what? They’ll expect the […]. The post How to Bring Your Restaurant’s Employee Scheduling to the Next Level appeared first on Restaurant Den.

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Scheduling 59

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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

EATER

DECEMBER 1, 2020

Restaurant owners say public health officials can’t definitively link on-site dining with a rise in cases, and they’re (mostly) right — but that’s not why officials shut them down [link].

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The Restaurant Times

NOVEMBER 30, 2020

While opening a new restaurant business, multiple factors are considered, ranging from deciding the restaurant concept, design, menu engineering, to hiring and staffing. To make sure that your restaurant business runs into as few problems as possible, you may require the services of a restaurant consultant. Even if you are not new to the restaurant business, a restaurant consultant can provide a better perspective regarding the industry and format and help you set up the restaurant business smo

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Modern Restaurant Management

DECEMBER 1, 2020

Restaurant technology company OneDine created an infographi c focused on the use of QR codes in U.S. restaurants since COVID-19. Among the highlights: Pre-COVID-19 QR codes were not heavily adopted in the restaurant industry, now, many restaurants have removed physical menus and have guests scan codes for menus. The number of mentions about QR codes has increased nine times during the six months COVID began and 57 percent of Americans said they will continue using contactless payment after COVID

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Modern Restaurant Management

DECEMBER 4, 2020

Selling a restaurant can be a challenging and time-consuming process. Often the most difficult part of the sale comes with managing your emotions as the owner and approaching the sale objectively. As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will hopefully help you position your business in the best light for sale and also make the process easier.

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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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Modern Restaurant Management

DECEMBER 3, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years. PJ’s Coffee of New Orleans plans for rapid expansion throughout Florida with hopes to bring 187 new locations within the next 10 years. “Florida is an ideal market for us because there is an unmatched synergy between the sunshine state and our hometown of New Orl

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Modern Restaurant Management

DECEMBER 3, 2020

It’s not much of a surprise that classic comfort food topped DoorDash’s 2020 State of Flavor Report , which details top national and regional food trends of the year and what to expect in 2021. Chicken fingers and fries, fried chicken sandwiches and breakfast favorites were among the top foods, but look for healthier fare to be on more plates next year as 72 percent of Americans planning to eat healthier in 2021 with nearly half (47 percent) sharing that they’ll incorporate mor

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Modern Restaurant Management

NOVEMBER 30, 2020

Food photography has become a worldwide phenomenon. But through the unimaginable twists and turns of 2020, proper imagery has become a restaurateur’s saving grace. In the face of COVID-19’s many restrictions—supply chain disruptions, economic uncertainty, and lack of in-person activity—the dining industry has lost its best marketing pathways.

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Modern Restaurant Management

DECEMBER 4, 2020

This edition of MRM Research Roundup features the Restaurant Resilience Index, the impact of reviews, shifitng consumer preferences and the importance of rewards. Pandemic and Restaurant Demand. The COVID-19 pandemic has impacted a number of businesses, but few harder than the restaurant industry. “They’ve had to basically adapt and change their entire business model,” says Yang Yang, an associate professor in the School of Sport, Tourism and Hospitality Management (STHM) at Te

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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

DECEMBER 1, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talk franchising with Dan Rowe, Founder & CEO of Fransmart. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today.

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Modern Restaurant Management

DECEMBER 3, 2020

The holiday season is upon us, but while retail brands are hopeful for an uptick in sales, restaurants typically face a decline in diners and that was pre-pandemic. Food industry entrepreneurs have a long history of rising to meet new challenges, even if a pandemic has never been one of them. And I haven't lost hope, for with crisis comes new ideas and innovation.

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EATER

DECEMBER 4, 2020

Outdoor dining must cease, gatherings are forbidden, and nonessential trips are not allowed until at least January 4 [link].

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EATER

DECEMBER 4, 2020

Photo by Jerritt Clark/Getty Images for McDonald’s. Plus, the biggest TikTok food trend of the year, and more news to start your day Scott reportedly made $20 million from the deal, which also boosted sales for McDonald’s. The Travis Scott meal at McDonald’s — a medium Sprite, a quarter pounder with bacon, and fries with barbecue sauce — was a bona fide phenomenon when it was introduced in September.

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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

NOVEMBER 30, 2020

Turns out mailing cookies to your coworkers (and friends!) is easier than you think Almost all of our holiday traditions are imperiled by COVID-19. Boisterous family meals, glittery cocktail parties, and gatherings to exchange presents could all become super-spreader events. But there is one holiday tradition the pandemic can’t mess with: mailing cookies.

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EATER

DECEMBER 2, 2020

Gau gee at 8 Fat Fat 8 | 8 Fat Fat 8 [Official Photo]. Whether you need a classic malasada to get through the day or a takeout omakase to cap off your evening in, here’s where to eat in the capital of Hawai‘i In the years leading up to COVID-19, a wave of restaurateurs from the continental U.S. and abroad were opening restaurants in Honolulu, with everyone from Japanese conglomerates to Michael Mina setting up shop.

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EATER

NOVEMBER 30, 2020

Photo: winnond /Shutterstock. Plus, delivery workers are burned out, and more news to start your day Some restaurants are resisting shutdown orders as second COVID-19 wave surges. As restaurants face a new round of indoor dining shutdown orders amid rising coronavirus cases and colder weather, some are choosing to stay open in spite of the legal and public health consequences, arguing that it’s the only way that their businesses can make it through the pandemic.

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EATER

NOVEMBER 30, 2020

Baking for others is a delightful pursuit. These are the recipes Eater editors reach for when cookies are in the cards. It’s cookie season, and it couldn’t have come soon enough. After the contortions of modified and shrunk-down Thanksgivings, it’s exciting to bake something meant for sharing. This year is an especially good one to double that batch and send cookies to family and friends.

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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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