7 Shifts
MARCH 18, 2021
A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.
Modern Restaurant Management
MARCH 18, 2021
Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. Physical menus are a trial to maintain: They need to show multiple day parts, they may not reflect what’s actually available in the kitchen, and they can be impossible to coordinate across more than a few locations.
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Modern Restaurant Management
MARCH 15, 2021
Gaining traction as you work to franchise your concept can take a great deal of effort and strategic thinking. After more than a decade of investing in a variety of industries and branded businesses, I’ve learned what exactly businesses need to do before they start franchising and throughout the process to maximize success. These steps are tried and true, and have guided the franchisors I’ve worked with to the opening of 750 successful new franchise locations.
Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.
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.
EATER
MARCH 15, 2021
By refusing to act, the government effectively told diners that workers’ livelihoods and lives were in their hands When it comes to pandemic behaviors, it’s easy to look at anyone doing a fun thing riskier than what you’re personally comfortable with and think they’re an a **e. I love restaurants, but I haven’t eaten in one since March 9, 2020, a week before Los Angeles issued shelter-in-place mandates.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
MARCH 17, 2021
Attracting customers into your restaurant starts with their ability to easily identify and find your business. This is why it is crucial to have a signage strategy. The biggest factors to consider when developing one are: location, size, and design. Consider this to be your first impression on any new customers — what do we want them to see? Keep in mind that primary outdoor signage should be large including a logo, text displaying business name, and potentially smaller text with a restaur
Indoor Media
MARCH 15, 2021
Everyone makes New Year’s Resolutions — so why wouldn’t your business? The New Year is a great opportunity to review the goals you set last year and evaluate whether they are still your main priority. Maybe your business met and surpassed heights you never imagined in years prior, or maybe you’ve found some new ideas to work on. Either way, as you review what did or didn’t work, it’ll be important to consider how your marketing strategy helped manifest your plans.
Sculpture Hospitality
MARCH 15, 2021
Restaurant inventory management is critical if you are to run a successful, and profitable, business. The financial health of your restaurant, and how profitable it is, largely depends on the goods held in your inventory.
EATER
MARCH 19, 2021
Senate Majority Leader Chuck Schumer | Photo by Lev Radin/Pacific Press/LightRocket via Getty Images. This week on Eater’s Digest , the Senate Majority Leader discusses how grassroots lobbying for restaurants helped shape the relief package Since the start of the pandemic, restaurant owners, workers, and fans have been calling for a bailout, and Senate Majority Leader Chuck Schumer (D-NY) is here to report help is finally on the way.
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
MARCH 16, 2021
Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. The Brigantine, Inc., owners of Portside Pier turned to technologies powered by Control4 so most of the building runs automatically every day, including the lights, climate controls, outdoor firepits, audio system, video displays and even the security system and surveillance cameras.
Hot Schedules
MARCH 15, 2021
Blog. Health Insurance Requirements for Small & Medium Businesses. How offering affordable health benefits to your employees can work wonders for recruiting and retention. H ealth insurance is one of the most important benefits an employer can offer, regardless of size. Employer sponsored healthcare can be a make-or-break factor for both recruiting and retention, offering current and prospective employees a sense of security and a contingency plan if they should ever get sick.
Goliath Consulting
MARCH 19, 2021
The pandemic has brought a talent crisis to the restaurant industry, with a recent survey showing that more than 55% of hiring managers had difficulty sourcing hourly workers, while about 45% expressed difficulty scheduling interviews (1,2). The pool of younger workers in the industry is also expected to drop sharply in the next five to ten years (3), and workers are also leaving the restaurant industry for good in search of “more stable, reliable jobs” (4).
EATER
MARCH 19, 2021
COVID-19 changed the way we dine out forever. Some of those changes should be permanent. It was one year ago that COVID-19 forced dining rooms across America to close, shutting down countless restaurants in the process. In the weeks that followed, whether or not they would return to the way they once were was an open question — and it still is. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government.
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Modern Restaurant Management
MARCH 19, 2021
Restaurant owners have had to completely flip their operations to accommodate proper health and safety protocols for over a year now, but the country is finally starting to see the light at the end of the tunnel with an influx of vaccine distribution. 2021 may have some good in store for the industry moving forward. However, change isn’t going to happen overnight.
Indoor Media
MARCH 18, 2021
Whether your business has been open for a decade or just two years, only you can know when it’s time to rebrand. There’s no “time-limit” for successful branding, but at a certain point, you’ll likely feel the pressure to update your business. When it comes time to revamp your appliances, services or rethink your brick & mortar, you may want to go ahead and recreate your brand at the same time.
Sling
MARCH 16, 2021
Human capital management may sound like an impersonal process that your HR department uses once in a while without your business even noticing. But nothing could be further from the truth. Human capital management is an extremely personal process that affects the happiness, focus, and engagement of your employees. What’s more, it is not simply a cost of doing business — it is, rather, a core business asset.
EATER
MARCH 18, 2021
How many immigrant-owned restaurants and mom-and-pops were left out of early conversations about “saving restaurants”? In March 2020, Irene Li, chef of Mei Mei , a modern Chinese restaurant and food truck in Boston, and program manager of CommonWealth Kitchen , was spending most of her time thinking about how to keep her restaurant running in a way that made employees and customers feel good.
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
MARCH 16, 2021
With COVID-19 guidelines restricting dine-in, restaurants need revenue from sporting events now more than ever. One way to capture more sales? Trim the menu. For many restaurants, major sporting events are a predictable and dependable boon for food and bar sales throughout the year. But with COVID-19 restrictions putting a damper on indoor dining, restaurant owners are scrambling to make the most of these timely moments through off-premise sales.
Crunchtime
MARCH 18, 2021
The 6 Must Have Features of an Effective Restaurant Management Dashboard. All operators want to win. The roadmap to victory is paved with information that helps guide restaurant managers toward smart decision-making. Simple questions are almost impossible to answer without a restaurant operations management platform. Your operations platform gets everyone on the same page by providing the guidance and answers to those questions -- and the results can be remarkable.
Sling
MARCH 14, 2021
Field service management might be a new concept for your business, but it can revolutionize the way your team works — both together and with your customers. In this article, the workforce-management experts at Sling discuss everything owners and managers need to know about field service management in order to implement the program in their business.
EATER
MARCH 15, 2021
The numbers associated with COVID losses are staggering. But numbers don’t truly convey the lives lost, the families and friends left in their wake. What was the moment when the coronavirus crisis became real to you? For many people in the United States, it wasn’t until the middle of March last year — after the World Health Organization declared COVID-19 a pandemic , the NBA suspended its season , Tom Hanks tested positive , and restaurants started closing their doors amid shutdown orders — that
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
MARCH 16, 2021
Restaurant recovery is a main topic of discussion in this episode of The Main Course as we spoke with Cristin O’Hara, Managing Director, Restaurant Group, at Bank of America. “There is enthusiasm and positivity that the industry is turning the corner,” she said. “The second half of the year could see strong GDP growth, as people become more comfortable with returning to restaurants and the takeout business continues to soar.” Overall, she thinks the demand for dinin
ChowNow
MARCH 17, 2021
2020 flipped the restaurant industry upside down, and the restaurant industry statistics compiled in this blog post convey just that. The COVID-19 pandemic impacted everything from restaurant operations to customer expectations. It also sped up adoption of digital tools to facilitate takeout, delivery, and on-premise digital ordering. We’ve seen restaurants display strength and a tremendous showing of adaptability during uncertain times.
The Wine Knitter
MARCH 16, 2021
This story was originally published on Santé Magazine. “Every generation brings their touch, with their own history and own experience.” Thirty-six-year-old Delphine Nathalie Gardère is the fifth generation and newest CEO of Rhum Barbancourt, one of Haiti’s largest rum exporters. Delphine is the second woman in her family to attain the head position in the company’s history.
EATER
MARCH 18, 2021
The tools you’ll need for elaborate buttercream decorations. Spring pastels and intricate buttercream bouquets are within reach with these tools Whether you’re trying to treat your family to an after-dinner showstopper or you want to impress total strangers on social media, it’s hard to go wrong with a very pretty cake. The Great British Bake Off and cake influencers have convinced everyone that a colorful buttercream stunner is the peak of baking artistry.
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
MARCH 16, 2021
As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment?
T-Ching
MARCH 19, 2021
Continuing their efforts to support specialty tea businesses, World Tea made an impressive Covid pivot last October with their first Virtual Summit and were delighted when more than 2000 participants gathered for the event. This week, the platform was reprised with new speakers, new panel topics, different hosts for “Happy Hour” and the launch of Tea Tycoons.
Buzztime Business
MARCH 15, 2021
CARLSBAD, Calif., March 15, 2021 /PRNewswire/ — NTN Buzztime, Inc. (NYSE American: NTN) today announced that its stockholders have approved the proposed merger between NTN and Brooklyn ImmunoTherapeutics LLC. The proposed merger remains subject to further customary closing conditions and regulatory approvals. NTN expects that the merger will close in the next two weeks.
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