Modern Restaurant Management
MAY 11, 2020
The emerging consensus for dealing with the coronavirus is the need for a transition back to “normality." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Restaurateurs are being creative about managing their medium- to long-term operations as a cautious public return.
7 Shifts
MAY 11, 2020
It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country.
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Typsy
MAY 13, 2020
Artificial Intelligence (AI) is a technology that has truly had a profound impact on society. Globally, it has influenced and become a critical part of many industries, including hospitality: improving and optimizing every element of restaurant operations and service. In today’s blog post, Ankit Patel talks through the main benefits of AI and the easiest ways you can incorporate technology into your venue to give business a boost.
Sculpture Hospitality
MAY 13, 2020
A couple of weeks ago we went through the 5 tactics that a restaurant should implement in the early stages of reopening in one of our blogs. As some regions start to get the green light to open, within certain restrictions and guidelines, it’s now time to plan with opening day in mind.
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
MAY 15, 2020
Reading Time: 2 minutes. In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
MAY 12, 2020
In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. Since its inception in mid-March, more than 500 restaurants around the world have joined the program and are reporting sales ranging from several thousand dollars to up to $60,000.
Culinary Cues
MAY 14, 2020
Every day there are lessons to be learned. At this level of crisis there are bound to be ancillary challenges that arise – challenges that were not obvious until the domino theory took hold. The farm to table movement of the past two decades was, on the surface, a return to supporting local growers and producers, but the core of this initiative was far more significant.
7 Shifts
MAY 13, 2020
Instagram is widely known for creative photographers making our feeds a beautiful, never-ending gallery of landscapes, food photos, clothing, and puppies. If we look deeper into what value Instagram provides, we can find out that if we break down professions we will see that it helps every type of business in a different way. Recently, with restaurants taking a heavy blow from COVID-19, a whole new wave of online content has appeared from creative culinary folks who are out of work, but have ple
Sante
MAY 11, 2020
Megan Howard. Long hours on your feet in the restaurant industry can hurt your joints but there are things you can do to mitigate the pain. Did you know that there are 360 joints in the human body? That’s 360 connections between 720 bones. That’s also 360 places that can hurt if you spend long hours on your feet at a restaurant. But, while some pain is inevitable for restaurant industry workers, there are things that you can do to mitigate it.
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.
Modern Restaurant Management
MAY 14, 2020
Because food trends come and go, customer taste buds and preferences change, and technology adds new wrinkles to processes like ordering and supply chain management, the restaurant space is constantly evolving — but no one could have predicted the event that would have the biggest impact on modern restaurants since, well, maybe ever: a pandemic.
Culinary Cues
MAY 11, 2020
There is a world of difference in how we view people whether from the outside looking in or the inside looking out. We walk on dangerous ground when we rely on first impressions or unverified perceptions (outside looking in) to assess others and stand a much better chance of understanding the type of person they are when we stand beside them, experience their daily interactions, inquire about their background and influences, feel their pain and share in their joy.
7 Shifts
MAY 15, 2020
After months of lockdown, many states and provinces across the US and Canada have begun rolling out their reopening plans to start getting people back to work in the new normal. However, many new procedures and requirements will be put in place to keep people safe, healthy, and prevent another outbreak. Many restaurants will begin reopening in the coming months, and each state will likely have their own guidelines around ensuring your staff and diners are safe.
Restaurant365
MAY 15, 2020
Approaching restaurant scheduling for your business recovery. As you start to reopen your dining room, you undoubtedly have a lot of questions. How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? Some of your inventory ordering questions are answered in a recent blog post. You might even be considering optimizing and even promoting your takeout and delivery revenue centers after you open your dining room to continue the revenue flow from
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Modern Restaurant Management
MAY 13, 2020
Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops, and restaurants have shut down to help curb the spread of the virus, having unfortunate consequences to our social lives and leisure time. For many bar and restaurant owners, this is also a tough time with doors closed to the public for the foreseeable future.
Next Restaurants
MAY 12, 2020
Retailers and brands are facing significant challenges on a variety of fronts during the COVID-19 crisis , especially in health and safety. Keeping the workforce safe and working areas clean are top concerns. What happens if you don’t take the cleanliness steps required? You end up like Tyson. Not only do you have sick workers, but you lose productivity, have to close, and suffer significant damage to your brand.
Typsy
MAY 15, 2020
After a long period of take-away only mandates on food service venues, the COVID-19 curve is finally flattening and the hospitality engine is starting up again. But that doesn’t mean we’re quite out of the woods yet – restaurants, cafes, bars, pubs, and hotels will likely still need to adhere to certain regulations and requirements for some time. It might sound like a daunting prospect to make sure your reopen is COVID-compliant – but never fear.
Sante
MAY 15, 2020
Emeritus Vineyards announces an educational webinar series for wine industry professionals on May 14th and May 28th, both scheduled for 11 a.m. EST/2 p.m. PST. Kirk Lokka, Mari Jones, and David Lattin; Photo credit: Emeritus Vineyards. Emeritus Vineyards is excited to announce that it is launching a series of educational webinars for wine industry professionals beginning May 14th at 11 a.m.
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.
Modern Restaurant Management
MAY 13, 2020
There’s some light showing at the end of the tunnel the coronavirus created. However, as the U.S. economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to our guests, our employees and our business? Considering that the risk of the virus still remains very much with us, the answer is: by covering all possible fronts.
EATER
MAY 14, 2020
Farm laborers from Fresh Harvest in a field in Greenfield, California | Brent Stirton/Getty Images. As hundreds of farmworkers test positive for coronavirus, many remain unprotected This story was originally published on Civil Eats. At the end of April, 71 fruit-tree workers at a large orchard in central Washington state were tested for COVID-19. None showed any symptoms of the novel coronavirus, except for four with a mild cough.
Xtra Chef
MAY 13, 2020
The world as we know it has changed. How exactly it will have changed once we fully emerge on the other side of the COVID-19 pandemic is yet to be seen. However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production.
Sante
MAY 13, 2020
Women-owned and led, Champagne Laurent-Perrier announces the second annual Champagne Laurent-Perrier Women in Wine Leadership Scholarship to help advance the next generation of women in wine. Women-owned and led, Champagne Laurent-Perrier is delighted to announce the second annual Champagne Laurent-Perrier Women in Wine Leadership Scholarship. The scholarship— inspired by the House’s long history of audacious women leaders both in France and the US, and Winebow’s Women in Wine
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Modern Restaurant Management
MAY 12, 2020
Opening a new restaurant is exciting. When you find a space that’s perfect, you want to jump in and get moving on the build-out. However, there are many potential issues to keep in mind to prevent costly headaches, or worse, lawsuits. Below are ten potential pitfalls that could lead to litigation and delay that grand opening. Pitfall #1: Signing a lease without negotiating the build-out terms.
EATER
MAY 14, 2020
Courtesy of Netfix. Momofuku is banking on cost-cutting and new consumer products to weather the storm. Few other restaurant groups will be able to do the same. “From the beginning, the restaurant community has been warning people that there are going to be massive closures; it’s going to get bleak before it gets better,” David Chang said yesterday in a new episode of his podcast.
Xtra Chef
MAY 13, 2020
Explain your role at xtraCHEF. As an Account Manager I am the primary point of contact for customers once they have onboarded with the xtraCHEF software. My job is to monitor and enhance their experience with frequent check-ins and suggestions of additional modules that will help them save even more time and get greater insight into their business. What did you do before you came xtraCHEF?
The Restaurant Times
MAY 13, 2020
Cloud kitchens, also known as dark kitchens, virtual kitchens, ghost kitchens, and delivery-only restaurants, have proved to be a significant disruptor in the restaurant industry. As food choices today have become more diverse, many standalone dark kitchen brands have evolved their businesses to embrace the concept of multi-brand cloud kitchens. This model caters to evolving customer trends with innovative menus, capturing a broad market, and increasing order frequency in the process.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Modern Restaurant Management
MAY 15, 2020
As many states and localities prepare to reopen restaurants and other businesses that were shuttered in response to the COVID-19 pandemic, employers face a minefield of potential legal pitfalls. Now is the time for restaurant employers to develop a plan to address both the legal and practical considerations for safely returning employees to work. Recalling Furloughed or Laid Off Workers.
EATER
MAY 15, 2020
Photo by Matthew Stockman/Getty Images. The idea of “family” is key to the restaurant chain’s image. But to some hourly employees, that core concept has rung hollow during the pandemic. Jamie* was less than a month into their new job at a Waffle House in Florence, South Carolina, when they were called in to work during Hurricane Matthew in 2016. The storm was “devastating,” causing constant power outages, they recall.
Restaurant Engine
MAY 12, 2020
Faced with mounting bills, many restaurant owners have been selling down their bottled reserves. Benefiting from long shelf life, unopened alcohol bottles are usually the most valuable tangible assets aside from a restaurateur’s actual building. During the next few months, owners expect low patronage anyway due to social distancing rules, so selling extra bottles will not likely affect sales significantly.
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