The Eat Restaurant

MARCH 29, 2021

Guest retention is vital for restaurants. Simply put, for every returning customer, there’s a new one you don’t need to look for.

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FreshCheq

APRIL 1, 2021

A constant stream of new hires means more training and less time for the other employees to work through their daily tasks. Not only does high employee turnover cause more of a headache for you and your other employees, but it also makes it difficult for a restaurant to run smoothly. Here’s why.

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OpenTable

MARCH 30, 2021

When chef Phillip Frankland Lee and his wife and pastry chef Margarita Lee opened Scratch Bar & Kitchen in Encino, California,… The post Why This Chef Opened a Restaurant with No Servers appeared first on Open for Business.

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Bar Hospitality Management Management 105

7 Shifts

MARCH 31, 2021

Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing.

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Cash Management Document Customer Experience Customer Service 370

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.

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Culinary Cues

MARCH 29, 2021

Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you. Being a professional cook or chef is such a contradiction of the human condition. When you walk through a typical kitchen you will see individuals intent on their work, dressed in clean, crisp white uniforms that attempt to hide the tattoos, burns, stitches, crustin

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Uniforms Presentation Café Take-out 425

Indoor Media

MARCH 29, 2021

Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. You can think of these custom-designed, full-color advertising campaigns as small-scale billboards that turn your business into a local celebrity! Shopping cart advertising is an affordable, high-profile means for local businesses to advertise, build trust, and create brand recognition.

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Hot Schedules

MARCH 29, 2021

Blog. Where Business Meets Technology. Assen Kapitanov on His Journey as a Product Owner at Fourth. T here are many interpretations and different materials about the responsibilities of Product Owners in software companies. As described in the Scrum Guide – ‘a Scrum Product Owner is accountable for maximizing the value of the product resulting from the work of the Scrum Team’.

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Technology Insurance Healthcare Recruiting 148

EATER

APRIL 1, 2021

Katie Carey. Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”. So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese.

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Modern Restaurant Management

MARCH 30, 2021

The newly proposed restaurant tipping regulations soon to be implemented by the U.S. Labor Department have sparked sharp contrasts among restaurants and industry labor advocates alike. The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks.

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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.

Download

Restaurant Clicks

MARCH 31, 2021

Washington, D.C., may be best known for its history, monuments, and cherry blossoms in the Spring. Did you know that Washington, D.C. is also acknowledged among locals for the plethora of restaurants that offer brunch? Weekends are for brunch in the D.C. area. In fact, Washingtonians have even turned brunch into a verb; Brunching is a time when friends gather for this beloved meal, which will often carry over into the rest of the day.

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Reservations Back of House Outdoor Online Ordering 144

Focus POS

MARCH 31, 2021

5 Ways Restaurants with Online Ordering are More Successful. . Changing customer preferences have encouraged tech-savvy trends to soar in every industry, and restaurants are no exception. Due to the pandemic, businesses across all industries have implemented online ordering capabilities in order to keep business booming despite in-house capacity limits or even complete shutdowns.

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EATER

MARCH 31, 2021

What’s a year of social distancing when you’re Elsie Eiler, the longtime sole resident (and best burger chef) in America’s smallest small town? Monowi, in Boyd County, Nebraska, is a somewhere far from anywhere. The town — if you can call it that; according to the US Census it’s a “village” — sits smack-dab in the flat center of the continental United States, four miles from the South Dakota border and 60 miles from the nearest Walmart, surrounded by dirt roads that wind through rolling farmland

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Modern Restaurant Management

APRIL 2, 2021

Pho MPH will soon be opening a second location in Austin, thanks in part, to technology that enabled the restaurant to accomplish the pandemic pivot. Prior to restaurant lockdowns in March 2020, the establishment received the majority of its business through dine-in customers. Although they did have online ordering in place utilizing third-party delivery services, the processes were not efficient and changes needed to be made to successfully manage the influx of online orders, owner Dani Mai exp

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Leadership

Marketing4Restaurants

APRIL 1, 2021

With the recent listing in the UK of Deliveroo, we look at the Deliveroo business in Australia along with the other Restaurant Delivery Aggregators to see what the next 12 months will hold for them and for Australian restaurants. The listing, which saw a poor opening day with the stock closing at 287.45, down from an issue price of 390p. Concerns have been documented about the labour practices used by Deliveroo and other Restaurant Delivery aggregators, but we beleive that there may be more fund

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The Eat Restaurant

MARCH 31, 2021

When you head to a restaurant and find a queue out the door, what do you think? Are you reassured that this must be an exceedingly popular venue and happily join the line? Or do you start to wonder whether service is not really efficient and walk to the restaurant across the street to check out the menu there?

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Management Management Menu 148

FreshCheq

APRIL 1, 2021

One thing to keep in mind is that there are dozens of things you can do to decrease the employee turnover rate in your restaurant. These are simply the easiest ways to do so.

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Management Management 146

Modern Restaurant Management

MARCH 30, 2021

A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. Tenczar is a tech and visionary expert helping the brand to evolve with technology. Tenczar also realizes that customer behavior changed, but the company is following that trend. “We’re an information company.

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Magazine Online Ordering Information Dine-in 168

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.

Food

Next Restaurants

APRIL 1, 2021

By Adrian Johansen, Contributor. When people talk about the restaurant industry, conversations often revolve around those older entrepreneurs that are firm fixtures in the sector. Indeed, any talk surrounding Millennials is usually limited to the perspective of how business owners can attract more of them as customers, ignoring the fact that many are keen to enter into the field as culinary entrepreneurs.

Franchise 85

Franchise Franchising Small Business Consumer Goods 85

Restaurant365

APRIL 1, 2021

For multi-unit restaurant operators, your store-level restaurant manager is one of the greatest influences on an individual location’s performance. If you have multiple locations, you have probably seen that even within the same concept, stores can vary significantly in culture, performance, quality, service, and more. Your restaurant group can emphasize core values, a powerful mission statement, or introduce a new company-wide initiative—and yet, there may still be stores that remain unde

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Management Management Inventory Hiring 78

EATER

MARCH 30, 2021

James Mark for North. Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more.

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Outdoor Delivery Point of Sale Front of House 85

Modern Restaurant Management

APRIL 1, 2021

Isn’t it amazing how much things can change in a year? Take restaurant ordering, for example. Even before the pandemic effectively ended in-restaurant dining for some time, opening the window to innovation in foodservice by necessity, a digitally-driven transformation was already on. Concepts like the ghost kitchen were slowly but steadily carving out a niche utilizing third-party delivery platforms as a home base for delivery-only restaurant concepts.

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Online Ordering Mobile Ordering Social Media Delivery 154

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.

Hiring

Indoor Media

APRIL 1, 2021

Whether you’re a new salon or a household name, everyone has slow days. While some salon owners might close or focus on prep and maintenance during these times, there are plenty of ways to get customers in the door. Remember that the easiest way to win new customers is through solid marketing. You may be the best in your field, but without a strong advertising campaign — how will new customers learn about you?

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Restaurant Clicks

MARCH 30, 2021

In the City of New Brunswick and looking for an authentic Mexican Cuisine experience? Check out these lovely local restaurants and be sure to try them the next time you’re in town! Best Mexican Restaurants in New Brunswick, NJ. Tacoria Bubbakoo’s Burritos Fat Cactus Cantina La Catrina Taco House La Hacienda. Tacoria. 56 Easton Ave, New Brunswick NJ 08901 Phone: 732-317-2070 View Menu.

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Food Business

APRIL 2, 2021

Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development.

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Modern Restaurant Management

APRIL 1, 2021

Business dining is the focus of this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Dinova CEO Alison Galik. Dinova is a preferred dining program provider that connects restaurants and companies. Pre-pandemic business dining was booming. “It was the third largest expense category for companies, and average checks for it were 49 to 200 percent more than consumers,” she said.

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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!

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Crunchtime

APRIL 1, 2021

Food safety is always your top priority, but there are ways a restaurant's back office data can make meals even safer for your guests. According to the Centers for Disease Control and Prevention , every year, an estimated 48 million people get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food. So, there is always room for improving food safety standards - even at the best restaurant's like yours.

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Food Safety Food Hospitality Management 78

Touch Bistro

MARCH 30, 2021

Did you know Mother’s Day is the most popular holiday of the year for restaurants? In fact, TouchBistro restaurants see 24% more sales volume on Mother’s Day.*. When it comes to big holidays, diners expect all the stops: signature drinks, prix-fixe menus , maybe even a contest on social media! That means you need to prepare some extra incentives to bring these diners to your restaurant for Mother’s Day and have the service to match.

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2021 Email Marketing Social Media Seasonal Menu 79

EATER

MARCH 30, 2021

James Mark for North. Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more.

Outdoor 77

Outdoor Delivery Point of Sale Front of House 77