Modern Restaurant Management
SEPTEMBER 15, 2020
A prerequisite for working in the restaurant industry is often to be “quick on your feet.” The COVID-19 pandemic—more than any contentious customer or kitchen catastrophe—is putting that skill to test. As the nation grapples with another wave of restaurant closings and reduced dining room capacity, establishments must quickly respond to the cry for innovation in the industry.
7 Shifts
SEPTEMBER 16, 2020
You've heard hundreds of stories about restaurants struggling because of the COVID-19 pandemic. While it's undoubtedly a difficult time for restaurants, this has also been an era of innovation and resilience. We wanted to uncover untold stories of restaurants adjusting to the times and show other restaurateurs what is possible, so our team at 7shifts ran a contest to do just that.
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EATER
SEPTEMBER 18, 2020
As children left to our own devices while our parents were at work, we came up with the best and worst food combinations that our pantries could provide I’ve long been fascinated with the term “latchkey kid,” though something about it sounds offensive in an vaguely antiquated way, like describing an unmarried woman as a spinster or referring to siblings born less than a year apart as “Irish twins.
OpenTable
SEPTEMBER 18, 2020
06The world is changing fast and restaurants are trying to adapt just as quickly. Now is the time to get creative, stay flexible, and build stronger authentic connections—so we worked with the experts in email marketing at Emma on a guide to personalized email marketing that resonates with today’s diners. . When we connected with diners in our July COVID-19 Survey , many talked about feelings toward eating out again, how they are more comfortable with dining outdoors, and the importance of
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.
Modern Restaurant Management
SEPTEMBER 16, 2020
Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads through the air.
7 Shifts
SEPTEMBER 15, 2020
Restaurant managers do it all. One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. So any cheat sheet or template is a huge bonus to save time on the more tedious jobs. Our detailed restaurant management templates cover everything from work schedules to time tracking and closing checklist.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
SEPTEMBER 17, 2020
The digital food ordering culture is flourishing and has completely transformed the way traditional restaurants function in Saudi Arabia. According to research, the online food delivery industry in Saudi Arabia is expected to grow and register an annual revenue of USD 2Bn by 2023. With food delivery platforms like Deliveroo, Talabat, UberEats, etc., the online ordering business is taking restaurant sales to the next level.
Modern Restaurant Management
SEPTEMBER 18, 2020
What will we remember most about 2020? It’s hard to pick from so many monumental events happening all at once. But one thing is for sure: the COVID-19 pandemic has forever changed the restaurant dining experience. As millions of people around the world battle with the pandemic and business disruptions, it has become clear that we need to focus more on each other and healthy living than ever before.
7 Shifts
SEPTEMBER 14, 2020
Since its first drive-thru espresso stand opened in Ashland, Oregon in 1998, The Human Bean has been delighting countless caffeine-craving customers. Thanks to the company’s unique and fair trade bean sourcing, emphasis on community, and commitment to forming a personal connection with its guests, The Human Bean’s popularity has soared over the past 20+ years.
EATER
SEPTEMBER 17, 2020
In short: it’s a sack, of eggs, which are wet [link].
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.
The Restaurant Times
SEPTEMBER 15, 2020
The UAE has been famous for retaining the original tastes and trends of the Middle East in its food habits. However, consumers are now rapidly developing a taste for baked food. Going by the recent statistics, the bakery sector in the Middle East is maintaining its momentum and witnessing a 5-7% growth annually. The growing popularity of baked goods is leading to the proliferation of various waffle restaurants.
Modern Restaurant Management
SEPTEMBER 17, 2020
Successful restaurants do not sell food: they tell a story, offer experience and appeal to emotions. What better medium and channel to achieve this, and reel diners in, than video and social media? Here are seven ideas you can use to harness the power of YouTube and shed light on your restaurant, no matter the size of your team or the type of food you serve.
OpenTable
SEPTEMBER 13, 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? New York City to Resume Indoor Dining at Restaurants – The Wall Street Journal. Governor Andrew Cuomo announced this week that as of September 30, NYC restaurants can resume indoor service at 25% capacity.
EATER
SEPTEMBER 15, 2020
For some reason, there are people out there who find it a sensory pleasure to chew on handfuls of spud shards that jab at their gums At some point in the past decade, it felt like kettle-cooked potato chips started to appear everywhere: on grocery store shelves, alongside the likes of classic Utz and ridged Ruffles; in workplaces young and hip enough to boast free office snacks designed to keep workers mindlessly sated; even on airplanes, one of a variety of treats in baskets proffered by attend
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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.
The Restaurant Times
SEPTEMBER 14, 2020
Customer satisfaction is given utmost importance in businesses everywhere, and the restaurant industry is no exception. Customer Relationship Management (CRM), being an integral part of nearly all types of businesses, helps retain customers and drive sales growth. A study suggests that while CRM does not have a direct effect on customer loyalty, it has a lasting influence on customer satisfaction.
Modern Restaurant Management
SEPTEMBER 16, 2020
Since April, our team at Revenue Management Solutions (RMS) has been asking consumers how they are interacting with restaurants. Everything has changed, but customers are settling into new rhythms. Chief among those habits? Delivery, takeout and drive-thru. In RMS’ third consumer survey assessing US consumers’ attitudes toward dining , fielded Aug. 5-11 with 800 US respondents, one in three (36 percent) consumers reported using delivery, takeout and drive-thru “more or much mor
Modern Restaurant Management
SEPTEMBER 14, 2020
Restaurant owners and managers will continue to face challenges until a safe and effective vaccine for COVID-19 is developed and widely distributed. Even in states that now allow indoor dining with safety measures, many customers still have concerns that keep them away, perhaps because a significant percentage of this summer’s outbreaks are linked to bars and restaurants.
Modern Restaurant Management
SEPTEMBER 17, 2020
In this edition of MRM Research Roundup, we feature the latest from the National Restaurant Association, hot breakfast spots, fried chicken adoration and some top vegan trends. An Industry in Limbo. Six months following the first shutdown of restaurants for the coronavirus pandemic, the restaurant industry is in limbo. According to a new survey released by the National Restaurant Association, nearly one in six restaurants (representing nearly 100,000 restaurants) is closed either permanently or
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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
SEPTEMBER 15, 2020
For those starting or running a restaurant, the principle goal and motivation is to serve delicious food and satisfy customers. However, employment, complexity surrounding trade secrets, partnership disputes, contract negotiation and more can all offer legal barriers to achieving that goal as simply as these industry players would like. On this episode of The Main Course with host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia , Pooja Nair, Litigation Partner at Ervin Cohe
Modern Restaurant Management
SEPTEMBER 15, 2020
This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis.
Modern Restaurant Management
SEPTEMBER 16, 2020
In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Two years later, the verdict is in. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.
EATER
SEPTEMBER 14, 2020
17 must-grab snacks, from rice crackers to boba creamsicles There are few greater pleasures than eating snacks from around the world, whether while traveling abroad or from the comfort of one’s own hometown. Growing up in the Midwest, it was always a weekend treat to stop by our local Chinese mart and leave with a haul of pantry staples, vegetables, and other products we couldn’t find in the international aisles of big box supermarkets — and, of course, the chips, crackers, and candy that, in my
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.
EATER
SEPTEMBER 17, 2020
Photo by David Tonelson /Shutterstock; logo by Goldsuit. Few foods occupy your mind without requiring your full focus quite like sunflower seeds I don’t remember my first string cheese or Kudos bar or Fig Newton, but for some reason, sunflower seeds and I have an origin story. I was 10 or 11, rushing to the car after an interfamily camping trip in central Pennsylvania, when I found a bag of them abandoned on a picnic table.
EATER
SEPTEMBER 16, 2020
Photo by David Tonelson /Shutterstock; logo by Goldsuit. These are the chips, cookies, and candy we begged for and bragged about way back when There was a time in many of our lives when snacks did more than appease the usual afternoon hunger pangs — when a bag of chips, some prepackaged cookies, or other sugar-laden treat held real power. That time was middle school.
EATER
SEPTEMBER 17, 2020
Getty Images for NYCWFF. [link].
EATER
SEPTEMBER 14, 2020
Snackwell’s devil’s food cookie cakes, that iconic ’90s diet food, took up way too many of my middle school snack times — and ruined my childhood in the process When I was a kid, I spent my afternoons in my mom’s bedroom, watching cartoons I thought I was too old for and eating my afternoon snack. In fifth grade, snack meant twisting apart Oreos to eat the center frosting, and then dipping each half in milk until it teetered on the verge of crumbling.
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
SEPTEMBER 17, 2020
Illustration by Goldsuit. Where did they come from and where did they go? For many American children of the ’80s and ’90s, rice cakes — stacked in a column and kept in long plastic bags — were an omnipresent feature of home kitchens, preschools, and afterschool programs. I can’t remember the first time I held one, but I also can’t remember a time before I did.
EATER
SEPTEMBER 16, 2020
From Takis to Cheetos to some seriously sour candy If there were an age at which the act of snacking reached its artful pinnacle, I’d argue anyone that it’s 10. Ten is a magical age, when the ravenous appetite of a growing human body collides with newfound independence and (some) control over one’s own diet. With a decade’s worth of experience, the 10-year-old has become a master manipulator of their parents’ shopping habits, willing them to acquire whatever brand of individually packaged, nutri
EATER
SEPTEMBER 14, 2020
Photo by Willis Lam /Flickr; logo by Goldsuit. The classic pretzel is a reward when you’re stuck somewhere shitty with drop ceilings and security checks Ask any New Yorker and they’ll probably tell you that Penn Station (tied with Port Authority) is the worst place in the city. Cramped and lit with p**s-hued fluorescent bulbs, it’s packed with anxious commuters trying to get to New Jersey or Long Island.
EATER
SEPTEMBER 14, 2020
A celebration of the salty, sweet, crunchy, and sticky treats that make life worth eating.
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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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