Hospitality Magazine

DECEMBER 9, 2024

The Mexican restaurant and mezcaleria is the latest venue from the group, which is spearheading the F&B offering at the soon-to-open Redfern hotel. With only a small number of elevated Mexican restaurants in Australia, we have taken on the task of creating something exceptional at Lottie, he says.

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Scheduling Magazine Marketing 246

Hospitality Magazine

MARCH 26, 2025

A restaurant that’s been crowned the Best in Asia a record four times has been named as the top culinary destination for 2025. The restaurant made its return to the rankings in 2023, rising up the list in the years following. The Highest Climber Award was given to Chef Tam’s Seasons, which jumped 40 spots to secure the no.9

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Presentation Magazine 234

Hospitality Magazine

NOVEMBER 4, 2024

The nightclub will showcase amazing local and international talent, offering the same high-quality dining experience of the restaurant but with much more of a spirited and nightlife-focused energy,” says Becher. The post Pelicano bar and restaurant arrives in Potts Point appeared first on hospitality | Magazine.

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Catering Magazine 246

Hospitality Magazine

NOVEMBER 11, 2024

When Kim Currie and David Lowe opened The Zin House on the Lowe Family Wine’s 1000-acre estate in Mudgee, it was because the property already had a building which “lent itself beautifully to a restaurant”. One year after opening, the restaurant received its first hat. Before they knew it, they had staff working five or six services.

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Training Magazine 246

Modern Restaurant Management

DECEMBER 30, 2024

The restaurant experience was once solely comprised of human-to-human, in-person experiences. Then, in 2020, we saw the restaurant industry go through a major digital upheaval, spurred by the COVID-19 pandemic. Here are two places where I predict AI will have a majori mpact in the restaurant industry in the new year.

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Scheduling Customer Service Communication Pricing 208

Hospitality Magazine

NOVEMBER 28, 2024

The restaurant is delivering a halal-certified menu of Nikkei cuisine – Japanese food infused with Peruvian (and in this case also Brazilian) influences. The restaurant is alcohol free and is trialling a curated selection of non-alcoholic wines and a significant mocktail menu crafted with in-house carbonation, infusion, and fermentation.

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Magazine 246

Hospitality Magazine

NOVEMBER 20, 2024

Efendy Group Somer Sivrioglu has confirmed Efendy Group will open a seafood-centric restaurant inside the Sydney Fish Market, which is slated for completion later next year, according to the SMH. Group Executive Chef Arman Uz will run the kitchen of the 280-seater restaurant, which will be the largest eatery at the Fish Market.

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Catering Marketing Magazine 244

Modern Restaurant Management

DECEMBER 19, 2024

The rapid evolution of payment technology over the past decade has had a profound impact on industries worldwide, and the restaurant sector is no exception. In 2025, the restaurant industry will continue to adapt to these payment innovations, with a focus on eliminating cash transactions and prioritizing seamless, digital payment methods.

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Presentation POS Systems Scheduling Catering 179

Hospitality Magazine

FEBRUARY 3, 2025

Prawn toast tostadas and classics like sweet and sour pork are already drawing mega crowds to Sydneys newest Australian-Chinese restaurant. Annandales Double Happy Chinese Restaurant is the debut venue from Linchpin Hospitality, led by CEO Terry Soukoulis. Club in Redferns new Wunderlich Lane precinct, and The Waratah in Darlinghurst).

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Magazine Marketing 240

Modern Restaurant Management

NOVEMBER 14, 2024

With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours.

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Reservations Book Information Training 180

Modern Restaurant Management

OCTOBER 21, 2024

When hiring restaurant managers, qualities like organization skills, experience and leadership are always at top of mind. However, many traits exist that often go overlooked in the hiring process impacting the success of a restaurant. Here are three traits that often go overlooked when hiring management positions within restaurants.

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Communication Accounting Information Marketing 167

Hospitality Magazine

JANUARY 27, 2025

Tomorrow marks the start of the Year of the Snake, and restaurants around the country are celebrating with exclusive menus and special deals. Ginger Restaurant, Parkroyal Monash For a more affordable option, Executive Chef Punit Fernande has crafted a three-course set menu for $68 per person, running 29 January to 4 February.

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Magazine 236

Modern Restaurant Management

OCTOBER 29, 2024

On October 1st in Chicago, Meta’s Restaurant Summit brought together more than 100 marketers from some of the most recognizable franchises in the industry for a buffet of diverse programming, discussion, and exploration into the world of restaurants. This is where social media is uniquely positioned to help restaurants win big.

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Marketing Communication Presentation 179

Modern Restaurant Management

OCTOBER 13, 2024

The restaurant industry is a case in point, where employment has yet to climb back from pandemic-induced losses. According to the National Restaurant Association (NRA), as of October 2023 eating and drinking places were 14,000 jobs below their February 2020 level. Staffing and workforce management tools are also proving useful.

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Marketing Scheduling 180

Modern Restaurant Management

NOVEMBER 14, 2024

The restaurant industry is a hotbed for bacteria, with the potential for contamination lurking around every corner. High-Touch Havens for Germs Menus, tables, chairs, and toilets are among the most frequently touched surfaces in a restaurant, making them prime breeding grounds for bacteria.

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Sanitation Maintenance Presentation Training 167

Modern Restaurant Management

JANUARY 14, 2025

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Understanding the Impact of Disruptions Running a restaurant has always been a balancing act. percent annually.

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Pricing Communication Scheduling Book 180

Modern Restaurant Management

NOVEMBER 20, 2024

Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back.

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Scheduling Training Marketing Pricing 190

Modern Restaurant Management

NOVEMBER 12, 2024

In a time where restaurants are challenged by rising costs and labor constraints, the rise in severe weather adds another challenge that owners and managers must plan and solve for to protect people and assets. While there is no way to guarantee protection against weather damage, proactive steps can help restaurants prepare well in advance.

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Training Communication Information Events 189

Modern Restaurant Management

OCTOBER 16, 2024

What are some common fraud activities you are seeing that affect restaurants? million restaurants in the U.S. Platforms will use promotions to incentivise different stakeholders, including consumers, drivers and restaurants. In 2023, over 1.5 were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats.

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Accounting Demo Training Budgeting 166

Hospitality Magazine

FEBRUARY 5, 2025

Internationally lauded restaurant LEnclume is once again taking over Balmorals Bathers Pavilion for a multi-week residency. It marks the restaurants second visit to Australia , after it sold out five weeks’ worth of sittings in 2023. It is the only restaurant from the area to have received three Michelin stars.

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Reservations Pricing Magazine Events 162

Modern Restaurant Management

MARCH 3, 2025

Employee Appreciation Day, observed on March 7, offers organizations in the restaurant industry a special chance to honor the incredible dedication, hard work, and unique talents of their team members. Restaurant employees are the heart of the dining experience, and their commitment keeps the industry thriving.

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Scheduling Events Marketing 164

7 Shifts

NOVEMBER 24, 2024

Imagine pouring your heart and soul into your restaurant, only to watch your tables remain empty night after night. One of the building blocks you must put in place before starting a restaurant is market research. Today, we’re giving you a roadmap on how to do restaurant market research well.

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Marketing Information Pricing Training 148

Modern Restaurant Management

DECEMBER 12, 2024

The holiday season is both an exciting and challenging time for restaurants. Flexible Scheduling for Better Work-Life Balance Flexibility is often one of the most valued benefits in any workplace, but it’s especially meaningful in the restaurant industry, where irregular hours are the norm.

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Scheduling Events 176

Modern Restaurant Management

NOVEMBER 8, 2024

Customers are spoiled for choice with restaurants. Incorporating video testimonials into your restaurant marketing strategy can showcase authentic experiences that build trust and engage prospective customers, turning them into loyal regulars. Few businesses rely on reviews and word-of-mouth recommendations as much as restaurants.

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Marketing Events Communication Information 180

Modern Restaurant Management

DECEMBER 18, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. Data, Data, Data. As of 2024, over half of U.S.

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L&D Marketing Pricing Catering 167

Modern Restaurant Management

OCTOBER 17, 2024

The outlook for restaurants is complicated. The National Restaurant Association’s Restaurant Performance Index (RPI) demonstrates that a combination of inflation, consumers with less disposable income and rising labor costs have created a difficult market for restaurant owners. And the list goes on.

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Training Events Maintenance Document 167

Horizon Hospitality

DECEMBER 4, 2024

In today’s competitive restaurant landscape, providing memorable customer experience is essential. By creating dining experiences that feel unique to each guest, restaurants can foster stronger connections with their patrons and encourage repeat business. Creating personal experiences for customers requires the right leadership.

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Special Events Reservations Server Training 130

Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. Why Traceability Matters for Restaurants Traceability is deeply connected to the day-to-day operations of a restaurant.

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Document Information Accounting Training 210

Modern Restaurant Management

NOVEMBER 11, 2024

You walk into your favorite restaurant, but there’s no human host to greet you at the door. Pudu Robotics and Bear Robotics are deploying food-running robots in restaurants across the globe. For example, once fully automated kitchens and robot servers are perfected, there will be little need for human staff in many restaurants.

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Front of House Server 180

Modern Restaurant Management

JANUARY 7, 2025

How their actions and attitude impact team and restaurant success. As a restaurant leader, you set the tone by modeling accountability in your actions. " Recognizing and Celebrating Accountability As you begin this shift in your restaurant, you’ll want to reinforce employees’ achievements.

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Accounting Server Communication Customer Service 167