Social Hospitality
AUGUST 8, 2021
Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends. Adult’s choices are influenced by the people in their social circles.
Indoor Media
AUGUST 9, 2021
Advertising is all about raising brand awareness and attracting new customers, right? Well, sort of — that’s only part of it. It’s just as important to maintain and please your existing customer base. Maintaining your current assets isn’t always as glamorous or exciting as acquiring new assets, whether those assets be customers, old blog posts, or storefronts.
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Touch Bistro
AUGUST 11, 2021
If. If you’ve ever scheduled too many front of house staff for a shift at your restaurant, you might think that you’re reducing labor costs by simply sending staff home early. And while this is a sensible short term solution, you still need to get strategic about proactively controlling labor costs to avoid long term damage to your restaurant’s bottom line.
Culinary Cues
AUGUST 9, 2021
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.
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.
7 Shifts
AUGUST 12, 2021
In today's highly competitive environment, restaurant marketing requires precise, dependable, and complete consumer data. Data acquired about your actual consumers can be used in both online and offline marketing campaigns. As technology evolves and client tastes change, successful marketing techniques must be examined and updated accordingly. Every stage of the client's journey should be examined.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Social Hospitality
AUGUST 8, 2021
Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends. Adult’s choices are influenced by the people in their social circles.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. We have a problem right now that seems to be universal and there is no shortage of complaints and posts on social media that proclaim the effects, but little is done to point to active solutions. A good start would be to refrain from using the word “problem” since it seems to imply that solutions are mysterious and impossible and instead rely on
Hot Schedules
AUGUST 10, 2021
Blog. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. T he CDC estimates 48 million cases of foodborne illness across the United States in a given year. Restaurants are the most common place to contract these ailments, and multi-unit corporate restaurant groups are especially vulnerable to fines and lawsuits due to the scope of properties they are liable for.
Modern Restaurant Management
AUGUST 9, 2021
Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. Yeakle has a culinary history working at four-star and four-diamond rated restaurants. A celiac disease diagnosis encouraged her to attend culinary school at Indiana University of Pennsylvania Academy of Culinary Arts.
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.
Sling
AUGUST 9, 2021
A good restaurant floor plan can mean the difference between a crowded, chaotic environment and a spacious, relaxing environment. The best option for you, your team, your customers, and your business overall is the spacious, relaxing environment. But how do you go about creating such a restaurant floor plan? By taking inspiration from other successful layouts.
EATER
AUGUST 12, 2021
Isip Xin. Customs restrictions, high transport costs, and a short shelf life have made the world’s greatest mangoes — grown in Pakistan — difficult to come by in the U.S. It was almost midnight when I pulled up to the drop site in a borrowed car, the rear seats pushed down to make room for the product. My cousin knew a Pakistani guy who had acquired the best stuff money could buy, rare varietals that were spoken of in hushed, reverent tones at parties.
Restaurant Clicks
AUGUST 10, 2021
If you ever find yourself in Washington, D.C., one thing you may or may not know – you will often find yourself in the midst of a food truck extravaganza, especially if you are visiting the downtown area in the middle of the day. Food trucks are all the craze for Washingtonians. We know that the food will be fresh, delicious, and usually locally owned.
Modern Restaurant Management
AUGUST 12, 2021
In the beginning of 2020, no one could have predicted where the restaurant and quick service restaurant (QSR) industry would be today. When the pandemic hit and indoor dining was prohibited, the demand for online ordering, curbside pickup and drive-thru usage skyrocketed. Drive-thru usage increased more than 150 percent for some QSRs since Covid-19 began, according to Xenial data.
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Touch Bistro
AUGUST 11, 2021
With growing national pressure to increase the federal minimum wage in the U.S. from $7.25/hour, restaurant operators are starting to think about how they will adjust their businesses to a $15 restaurant minimum wage. The good news is that several states in the U.S. (and provinces in Canada) have already increased their restaurant minimum wage and tipped minimum wage in the past few years.
EATER
AUGUST 10, 2021
Shutterstock. From forgoing their own salary to giving raises, small business owners are finding ways to hire and retain their staff Every few weeks, it seems, a new photo goes viral on social media showing a sign in a restaurant window declaring: “This restaurant is closed because no one wants to work.” Restaurant owners have, for months now, been quoted in articles and TV news hits decrying the ongoing labor shortage, blaming the enhanced unemployment benefits enacted during the pandemic for d
Black Box Intelligence
AUGUST 9, 2021
The restaurant industry has long been plagued by high employee turnover. In August of 2019, it was reported that fast-food restaurants were losing 100% of their workforce every year. They’re also leaving more quickly. According to Black Box Workforce Intelligence data, half of hourly front-of-house workers left within 90 days in 2018, compared to 43% in 2017.
Modern Restaurant Management
AUGUST 9, 2021
The pandemic has led to profound and, in many cases, likely long lasting, changes in the way we live, work and conduct businesses. Restaurants, in particular, have had to go through significant transformation. One of the ways in which many restaurants have responded to new concerns about transmission of viruses and other contagions in their establishments has been through the adoption of QR coded menus.
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.
A Wine Story
AUGUST 13, 2021
Umpqua Valley Wineries. Umpqua Valley wineries come from the most diverse winegrowing region of Oregon. Spanning 40 miles in width and 60 miles in length, the Umpqua Valley AVA sits south of the Willamette Valley AVA and north of the Rogue Valley AVA. The Umpqua Valley has been growing wine grapes since 1934, making the region the oldest continuously producing wine region in the Pacific Northwest.
The Restaurant Times
AUGUST 12, 2021
Owned and operated by Bloombay Enterprise Ltd, The Belgian Waffle Co. is India’s first waffle-centric QSR that offers on-the-go waffle sandwiches. Founded in 2015, the brand chose franchising as the apparent route to scale the business. Being a large franchising business, BWC has been on the lookout for a technology partner that could enable them to manage their supply chain efficiently, give them complete control over the entire business and provide avenues to increase overall revenue. .
Restaurant365
AUGUST 12, 2021
For 21st-century companies, data is a powerful tool that can help improve nearly every area of business. Data can be used to streamline operations, provide better customer service, and drive strategic decisions. But when most people talk about data, they’re usually speaking about the tools and technology that can be used to track, process, and analyze information.
Modern Restaurant Management
AUGUST 11, 2021
This year, Tork wanted to provide restaurants with even more insights, tools and resources through its Take Back the Lunch Break effort to help during this critical period of recovery. As such, Tork conducted research to understand the consumer mindset when it comes to lunchtime behavior during the workweek and through these insights, created key tips to help improve business operations.
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.
Indoor Media
AUGUST 12, 2021
A few decades ago, marketing was somewhat of a monolith. The stereotype of “Mad Men,” heavy-drinking, suit-wearing professionals working in offices high above New York City’s Madison Avenue, is based in truth. But, then, advertising was done by specialized professionals. Today, it’s much more democratized. Even business owners with a zero-dollar marketing budget can effectively advertise on social media.
Sling
AUGUST 11, 2021
If you’re facing the prospect of hiring a part-time employee, you’re also likely struggling with the issue of how many hours is part-time. It’s an important question to answer because it depends largely on the way you classify your employees. Unfortunately, there’s no one right answer that defines how many hours is part-time. That makes it difficult for you as a manager because there’s very little guidance on the matter.
Hot Schedules
AUGUST 10, 2021
Blog. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. T he CDC estimates 48 million cases of foodborne illness across the United States in a given year. Restaurants are the most common place to contract these ailments, and multi-unit corporate restaurant groups are especially vulnerable to fines and lawsuits due to the scope of properties they are liable for.
Modern Restaurant Management
AUGUST 10, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When it comes to managing medical plan costs for restaurant employers, aggressive management of prescription drug expenditures can yield significant savings.
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!
Restaurant Clicks
AUGUST 9, 2021
As summer comes to a close and the weather (finally) begins to cool down, ramen season is upon us. Although I could eat soup year-round, there’s something comforting about holding a piping hot bowl of ramen in your hands during one of Philadelphia’s frigid cold winters. It’s actually a sign of respect to loudly slurp your noodles, so don’t listen to your friends if they tell you you’re being obnoxious.
EATER
AUGUST 12, 2021
As restaurants across the country implement vaccine policies, anti-vaxxers are turning to Yelp, Instagram, and other platforms to vent their rage Before Richard Gusler announced that his Raleigh, North Carolina, sports bar, the Players Retreat, would be requiring proof of vaccination for indoor dining, he asked Yelp and Tripadvisor how he could prepare for an onslaught of one-star reviews.
Foodable
AUGUST 10, 2021
Listen to "Marketing Tools That Are Easy to Use | Season 4, Vol. 7: Thanx" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Zachary Goldstein , the chief executive officer and founder of Thanx , to explore marketing and elevating the digital experience for consumers.
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