Restaurant Engine
FEBRUARY 24, 2021
Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. As the people your diners spend the most time with, your waitstaff is pivotal to the overall customer experience.
Modern Restaurant Management
FEBRUARY 22, 2021
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. It’s also a cultural change that requires organizations to continually challenge the status quo, experiment, and get comfortable with failure.
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The Restaurant Times
FEBRUARY 22, 2021
In an increasingly competitive and unpredictable F&B industry, it is difficult to keep up with the latest trends and align the processes accordingly. However, with the recent advancements in technology, restaurant owners can now have detailed access to valuable information. Operational issues such as poor inventory management, employee scheduling, unidentified marketing metrics, or menu forecasts can be easily tracked and rectified through restaurant data and analytics.
Culinary Cues
FEBRUARY 25, 2021
An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef. Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if 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.
Social Hospitality
FEBRUARY 25, 2021
For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
FEBRUARY 26, 2021
The pandemic has been particularly hard on the restaurant industry and its workforce. That’s why many are sharing experiences and making efforts to explore mental health and wellness initiatives. “In a world where so much has come to light and happened in this past year: racial injustice in America, massive unemployment, political strife, etc.
Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Let’s start with what we are fairly comfortable saying: whatever “normal” is will likely not make an appearance until the end of 2021 – so…let’s begin our speculation with January of 2022 to be safe.
Social Hospitality
FEBRUARY 25, 2021
For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
7 Shifts
FEBRUARY 22, 2021
Restaurants have been pressured to make the move online to stay afloat amid the global pandemic and city-wide lockdowns. Leveraging F&B technologies solutions can entice online customers and attract traffic to your website and social media pages. If you aim to increase customer retention, one of the most important investments is loyalty programs.
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
FEBRUARY 23, 2021
I grew up learning the business from the best restaurateur I know — my father, T.J. Moran. He opened the first Ruth’s Chris franchise in 1975 and became one of the company’s largest U.S. franchisees. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows.
Deliverect
FEBRUARY 22, 2021
Since its inception in 2013, DoorDash has become one of the biggest players in on-demand food delivery in the United States. The American food delivery service is currently available in over 850 cities across America, Canada and Australia, and has one of the largest market shares in the US food delivery industry. Since 2019, DoorDash also includes the Caviar online ordering platform, which specializes in delivery from upscale urban restaurants that typically do not offer delivery services.
Typsy
FEBRUARY 23, 2021
Reducing the environmental impact of hotels and resorts has been an industry priority for decades. And in a world forever changed by the spread of COVID-19, addressing health and environmental concerns has become a critical aspect of hotel operations. In today’s blog post, guest contributor Beau Peters explores how you can turn sustainability to your advantage, ensuring your guests feel safe and your reputation soars.
Indoor Media
FEBRUARY 22, 2021
Whether you’re considering your first campaign or trying to get a better sense of how much you could have saved on your last one, it’s time to set a firm marketing budget. In this guide, we’ll break down the different platforms your business should be marketing on and how to determine how much to spend. If it’s your first time advertising beyond your local means, don’t worry, we’ve got plenty of tips for reaching your community offline as well.
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Modern Restaurant Management
FEBRUARY 25, 2021
More than 90 percent of restaurants have made, or plan to make, investments in kitchen automation technology, according to a report from Square that looks at the future of restaurants and retail. “We’re seeing restaurants shift to a model that places more emphasis on the kitchen as the central hub of the operation,” said Bruce Bell, head of Square for Restaurants. “Restaurants are embracing new channels for customers to interact with their business, effectively meeting th
EATER
FEBRUARY 23, 2021
The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. Griaule, who was doing work in Mali, told Ogotemmeli that he was confused by the occasional ramblings he had heard from older, apparently drunk men who repeated what he believed to be a curious phrase:
Goliath Consulting
FEBRUARY 26, 2021
Though words like “work culture” and “cultural fit” have been controversial in the recruiting realm (1), there is no denying that restaurants with excellent work culture benefit from happy employees and many loyal customers. So what do we mean by culture? And what does it mean to have a great one? In this article, we define culture as a set of guiding or shared organizational values that define behaviors and a restaurant’s operations.
Next Restaurants
FEBRUARY 24, 2021
By Adrian Johansen, Contributor. The arrival of the COVID-19 pandemic turned our lives upside down. In an instant, we lost our normal ways of life in exchange for lockdowns and safety guidelines. This unfortunate series of events was especially bad for the restaurant industry as it could no longer allow for large groups of paying customers. The good news is, as the new year continues, we are beginning to see a light at the end of the tunnel.
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
FEBRUARY 23, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Things at bartaco changed when COVID-19 became reality. “We wanted to reimagine what our at-home guests were looking for, and as our CEO says, ‘Hospitality is safety’ ” So, could to-go cocktails work?
EATER
FEBRUARY 23, 2021
Racial discrimination has long contributed to the steady decline of Black-owned farms in America, but a movement to grow those numbers may soon be bolstered by real support. African-American farmers are disappearing. The legacy of structural inequality has steadily depleted their ranks. For nearly a century, racial discrimination in agriculture, exclusion from federal relief programs, and laws that preyed upon the economically disadvantaged have slashed the number of Black farmers in America fro
Restaurant365
FEBRUARY 20, 2021
Many news outlets have been referring to a $25 billion RESTAUARANTS Act, but no such act exists. This timeline will help to clarify the confusion between the $120 billion RESTAURANTS Act and the $25 billion Restaurant Rescue Plan. June 15, 2020: The Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive Act (RESTAURANTS Act of 2020) was introduced in a previous session of Congress and was passed by the House but was not voted on by the Senate.
Sculpture Hospitality
FEBRUARY 22, 2021
Whether you’re the owner of a restaurant or the day-to-day manager, you likely got into this career for the love of creating delicious dishes and delighting customers.
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
FEBRUARY 25, 2021
COVID-19 has been a devastatingly destabilizing force for the food service industry. This time last year, industry revenue was strong, job growth was evident, and small business diversity was alive. But a few short weeks would change everything, from in-person dining to supply chain access to consumer standards regarding health, safety, and sustainability.
EATER
FEBRUARY 26, 2021
A grocery employee wipes down a protective plastic screen that surrounds her cash register during the early days of the pandemic | Joe Raedle/Getty Images. One year into the pandemic, grocery store workers still face major resistance to getting the hazard pay they deserve This story was originally published on Civil Eats. Nearly a year into the pandemic, a new battle is brewing over grocery workers’ right to hazard pay.
Deliverect
FEBRUARY 22, 2021
Since its inception in 2013, DoorDash has become one of the biggest players in on-demand food delivery in the United States. The American food delivery service is currently available in over 850 cities across America, Canada and Australia, and has one of the largest market shares in the US food delivery industry. Since 2019, DoorDash also includes the Caviar online ordering platform, which specializes in delivery from upscale urban restaurants that typically do not offer delivery services.
Cheetah
FEBRUARY 25, 2021
Reading Time: 4 minutes. Texas was blanketed in white this month as the deadly winter storm and single-digit temperatures moved across the South. The cold blast continues to upend supply chains, resulting in restaurants having to throw out expired food, grocery stores to close early amid stock shortages and residents to struggle to find basic necessities.
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
FEBRUARY 25, 2021
The past year has been a challenge for small businesses and no industry has been impacted quite like small hospitality operations. Restaurants have been flexible, nimble and downright creative to keep the doors open during the pandemic. Yet, as we settle into one new norm, in many parts of the country spring severe weather now looms. The good news is severe weather is one challenge you can do something about.
EATER
FEBRUARY 23, 2021
Malinda Russell’s “A Domestic Cookbook” offers more than culinary advice. It also gives clear attribution to figures who are typically erased or lost to history. In 1866, Malinda Russell self-published A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen. The book holds the distinction of being the first known, cookbook published by an African American, and the first book to offer culinary advice by an African-American woman ( The House Servant’s Directory by Ro
ChowNow
FEBRUARY 24, 2021
Consistent, streamlined experiences are table stakes —pun intended—for restaurants. Predictable and high-quality food, service, operations, and customer experience makes businesses more profitable, builds trust with guests, generates loyalty, and makes everyone’s life easier. This is especially true for operators of multi-unit restaurants, for whom scale matters even more.
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