7 Shifts
SEPTEMBER 10, 2021
Tipping practices are in constant conversation in the restaurant industry. There have been a number of ways in which restaurant owners have tried to create a more equitable system for employees to earn consistent, fair wages to improve retention. Attempts have been made to eliminate tipping altogether, but many restaurants ended up reverting back to a traditional tipping system.
Modern Restaurant Management
SEPTEMBER 7, 2021
Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out.
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7 Shifts
SEPTEMBER 10, 2021
Learn how to write a killer restaurant mission statement to be among the select few that can. Restaurant mission statements matter whether you're opening a restaurant or refreshing your brand. They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs.
Culinary Cues
SEPTEMBER 30, 2021
It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future. I know, I know – we all want things to return to normal, and we want the industry we knew to come back just as it was.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Cheetah
SEPTEMBER 30, 2021
Reading Time: 5 minutes. Heinz nearly ran out of ketchup packets this year, practically triggering a nationwide ketchup shortage. A surge in demand caused by the delivery and take-out boom is partly the reason. But the root cause runs deeper than that. Supply chain disruptions and shortages like these are hitting every part of the food service industry hard.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Clicks
SEPTEMBER 9, 2021
Pizza is no longer just the staple meal for college kids during finals week. It’s a delicious meal for families, business dinners, and vacationers alike. Everyone loves a classic slice of New York pizza piled high with pepperoni and other tasty toppings. Not just any pizza will rise to the occasion, however. Large chain restaurants can be found all over the country, but finding the local pizzerias makes for a better dining experience.
Modern Restaurant Management
SEPTEMBER 24, 2021
Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. But the only thing harder than managing one delivery system is simultaneously managing two. By using these tips, you can learn how to successfully manage both your in-house and third-party delivery.
7 Shifts
SEPTEMBER 20, 2021
If the past few years have taught us anything, it's that restaurant technology is no longer a nice-to-have. It's a necessity for building a modern and future-proof restaurant. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast.
Culinary Cues
SEPTEMBER 5, 2021
Twenty years ago, yes twenty years, our lives changed forever. When those terrorists without a soul, with evil and hate in their hearts chose to attack innocent people who were just going about their lives and sent a message to America and the world that life is not precious and never guaranteed. We all remember, at least those who were born before 1995, where we were, when we heard, and how much fear was infused into the air that we breathe.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Cheetah
SEPTEMBER 23, 2021
Reading Time: 4 minutes. COVID-19, supply chain issues and rising food prices have placed the future of major broadliners at risk. Big names like Sysco, Restaurant Depot and others are now fighting to maintain their customer base as more and more SMB restaurants are making the transition to smaller, honest distributors like Cheetah. Operators who are opting out of the traditional big supplier-small restaurant relationship have good reason to do so.
Bottleneck Management
SEPTEMBER 2, 2021
General Manager: Migdalia ‘Miggy’ Rodriguez. Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. During Miggy’s five years with Bottleneck, she has overcome obstacles and has been a true example of hard work and dedication to the core values of the company.
Restaurant365
SEPTEMBER 23, 2021
Every business relies on good accounting, but it is especially true in the competitive restaurant industry. Whether you’re a bookkeeper, accountant, restaurant owner, or store-level manager, understanding the basics of accounting can pay dividends for your business. Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments.
Modern Restaurant Management
SEPTEMBER 28, 2021
Second-generation restaurant spaces are an increasingly popular and appealing option for landlords and tenants alike. The restaurant business is not for the faint of heart. It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles.
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7 Shifts
SEPTEMBER 20, 2021
Employee shift scheduling for your restaurant can be much more complex than it seems. From managing overtime hours, to employee time off and availability, to making the right calls when it comes to who and when, scheduling takes a lot of time and mental energy. Not to mention, that's before you send it out to your team (a process unto itself) and have to make those always-present adjustments.
Hot Schedules
SEPTEMBER 8, 2021
Blog. Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere. Hotel operators are struggling with three major pain points: the labor shortage, competitive expansion, and lingering lockdown restrictions. Mobile tech solution can fill the gaps left behind by skeleton teams and keep operations competitive. A mid the tumult of a chaotic global hotel market, brands of all sizes are reckoning with myriad unexpected factors — worldwide supply chain disruptions resulting in tempor
Cheetah
SEPTEMBER 8, 2021
Reading Time: 4 minutes. The relationship between SMB restaurants and major food distributors has always been shaky. Now it seems that big distributors are squeezing their smaller clients at the worst possible time. This recent example really brings the point home. Some restaurants working with Sysco are reporting outright cancellations via cold text messages, leaving them scrambling for produce and supplies.
Restaurant Clicks
SEPTEMBER 4, 2021
Pittsburgh is the perfect mix of college town, historical and cultural hot spot, and beautiful natural scenery in the form of parks, river walks, and hundreds of iconic bridges. Whether you’re a local or a visitor, this picturesque city is bound to enchant you. Pittsburgh’s cultural scene isn’t just about museums and theatres, but also includes a variety of excellent dining options.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Restaurant365
SEPTEMBER 10, 2021
As a store-level manager, you always have a lot on your plate. You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time.
Modern Restaurant Management
SEPTEMBER 7, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c
7 Shifts
SEPTEMBER 16, 2021
Managing multiple restaurant locations is a good challenge to have. It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. But to be clear, multi-location restaurant management is challenging. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts.
Hot Schedules
SEPTEMBER 3, 2021
Blog. Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks. B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Here’s how to throw your best steward a life jacket. How much time do your managers spend doing administrative work? Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Future Food
SEPTEMBER 7, 2021
West Melbourne Waterfront Precinct by Perri Projects. Independent Property Developments, Big or Small, are Creative, Best In Class Food Precincts. Future Food gets to work on large projects, and we love the city shaping scope of a big development. Yet some of the more interesting projects that we've been working on over the last 24-36 months have been those from private independent developers.
Restaurant Clicks
SEPTEMBER 14, 2021
Home to the Baltimore Ravens and friendly locals who live up to Baltimore’s nickname, the “Charm City,” Maryland’s largest city has a lot to offer visitors. And for foodies, there’s a bonus – Baltimore has an amazing selection of seafood restaurants. Most people don’t need to visit Baltimore to know that the city is famous for its crabs and crab cakes.
Sculpture Hospitality
SEPTEMBER 2, 2021
Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive.
Modern Restaurant Management
SEPTEMBER 9, 2021
Below is an excerpt from The Business Side of Restaurants: How Intelligent Restaurant Business Entrepreneurs & Investors Can Lead, Win and Make More Money in Life by Clifford K. Bramble. Every item sold within a business contributes to the product mix of item sales. The goal is to make sure they are all working in unison to make the business profitable.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
7 Shifts
SEPTEMBER 2, 2021
Overtime, clocking in, rounding hours, and local regulations can make restaurant payroll a nightmare. Labor is one of the largest expenses in the industry, and mistakes can irreparably damage a restaurant's reputation and bottom line. Restaurant managers need to adhere to time clock rules for hourly employees to ensure every time a paycheck is processed, it's accurate.
EATER
SEPTEMBER 7, 2021
New titles from Pati Jinich, Dorie Greenspan, Zoe Adjonyoh, and more to shake up your fall cooking Even in more typical years, fall can represent a turning inward: a recommitment to schedules, and an end to languid summer weekends. This year, as Hot Vax Summer became something decidedly less celebratory, it feels like we’ve already spent weeks considering the change in routine the next few months will bring.
The Eat Restaurant
SEPTEMBER 7, 2021
With over a billion active users on Facebook as of 2017, the social media giant is making itself one of the most attractive outlets for restaurant marketers. This is in part due to the fact that everyone needs to eat, and with the right Facebook marketing strategy your restaurant could be their destination of choice. But with so many of your competitors on the platform, how do you make sure yours gets a slice of the pie?
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