Modern Restaurant Management
MARCH 1, 2022
The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors.
EATER
FEBRUARY 28, 2022
NFT restaurants are dining clubs for the metaverse. But also sometimes IRL. Got it? Just weeks before Christmas, with the restaurant industry reeling again from the omicron variant, chef Tom Colicchio was tweeting about penetrating the metaverse. In a series of tweets, he announced CHFTY Pizzas , a new NFT (non-fungible token) venture with Top Chef alum Spike Mendelsohn.
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Evergreen
FEBRUARY 28, 2022
Customer feedback is a great way to stay on top of the overall pulse of your restaurant. Knowing whether your customers are satisfied or if there are areas in which you can improve can be pivotal to the […]. The post Why You Should Get Customer Feedback for Your Restaurant appeared first on Evergreen.
Culinary Cues
MARCH 4, 2022
I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. I also assume that, like me, you have entertained lofty ideas of your ability to “do it all over again” with the same energy as you did a few decades earlier. There is something about aging that we all want to resist – at least mentally.
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 4, 2022
A lot of people would assume that fraud in the restaurant industry doesn’t extend beyond dine-and-dashers and bad cheques, but those with experience in the industry, especially at the level of popular franchises and chains, will tell you that fraud is more common than most people recognize. The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Cheetah
FEBRUARY 28, 2022
Reading Time: 5 minutes. February is Black History Month and we’re taking a break from our usual industry insights to celebrate and amplify black owned joints – of which the Bay Area is home to thousands! With 60% of restaurants owned by people of color , the Bay Area’s black community with its cultural roots and delicious soul food is a true pillar of the community.
Culinary Cues
FEBRUARY 28, 2022
It’s 2:00 in the morning and as is all too often the case lately – I am unable to sleep. There is no shortage of stress nowadays, but for me, unlike the stress that I felt as a chef in my prime – the stress is not related to business volume, staffing, unpredictable vendors, and budgetary pressure. Today’s stress is far more significant – it is stress over the state of our industry as a whole, our democracy, and the wellbeing of the world where we live.
Modern Restaurant Management
MARCH 3, 2022
“A penny saved is a penny earned.” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the food service industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. With operational costs sky high and profit margins razor thin (ranging on average from three to nine percent ), restaurant operators are continually looking to keep costs down without degrading quality or service.
Restaurant365
MARCH 3, 2022
Spring Break is right around the corner! According to Vacasa’s 2022 Spring Travel Trend’s survey, one thing is clear: everyone needs a break this spring. The survey showed that: More than half (56%) of Americans are planning a trip this spring. 37% are planning to travel during spring break, specifically, which is an increase from the 29% who were traveling for Spring Break 2021.
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.
Aaron Allen & Associates
MARCH 3, 2022
Running a restaurant is hard work. There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. That’s where restaurant management software comes in. In this roundup, we will take a look at some of the best restaurant management software out there.
EATER
MARCH 3, 2022
Vibrantly colored, highly caffeinated, health-focused drinks have taken over social media, but for the proprietors of these beverage-slinging “nutrition clubs,” the realities can be far less bright They’re all over Instagram : multicolored beverages in layers of unnaturally bright oranges, greens, and blues, each flavor layered into a cup of ice to show off the vibrant colors.
Modern Restaurant Management
MARCH 3, 2022
Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. With food costs rising and labor shortages causing foodservice establishments to increase wages , profit margins are being squeezed tighter than ever. Thus, maintaining a loyal customer base is paramount. While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important
Restaurant365
MARCH 1, 2022
Hiring restaurant staff is top of mind in the restaurant industry. The restaurant staff shortage has severely impacted restaurant operations, from reducing operating hours to lessening the guest experience. Why is there a shortage of restaurant workers? Staffing has always been ongoing in the restaurant industry because of the transient nature of restaurant jobs in general, but the current hiring crisis makes attracting employees a top priority among all restaurant businesses, from single units
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Sculpture Hospitality
MARCH 4, 2022
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
EATER
MARCH 2, 2022
Alex Staniloff/Eater NY. Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Modern Restaurant Management
MARCH 2, 2022
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurant menu prices continue upward as the U.S. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.
Rocket Fuel
MARCH 2, 2022
Delaget and RASI became API partners and started their mission together in 2019 to increase operational value and efficiency to growth-focused restaurateurs looking to streamline their process and scale by insights. The duos’ automation of accounts payable data has resulted in both time and financial gains for operators across the country. . It’s no secret that restaurants run on thin margins, little time, and countless activities in daily operations.
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.
Goliath Consulting
MARCH 2, 2022
Cryptocurrencies are digital currencies that use cryptography to secure transactions and prevent counterfeiting and fraud. How does it work? According to Alison Conner of Edible Tampa Bay, “Crypto comes with a built-in ledger system, a database called the blockchain, which stores a record of every currency transaction ever made. Records on the blockchain are accessible to everyone, which allows crypto users to track the movement of any money they spend.” 1.
Sling
MARCH 2, 2022
Payroll processing can be one of the most complicated and time-consuming activities that your business has to face. It’s no wonder, then, that many managers choose to outsource their payroll activities to a company that specializes in running the numbers. Whether you calculate paychecks in-house or send your information to a professional, it’s still essential that you know how payroll processing works.
Modern Restaurant Management
FEBRUARY 28, 2022
Since the late summer of 2021, many major U.S. cities have implemented requirements for patrons to show proof of COVID-19 vaccination in order to dine indoors at restaurants. At a time when over one-third of U.S adults remained unvaccinated, the launch of this unprecedented policy was met with concern by many in the restaurant industry. If visitation from these unvaccinated consumers were to be lost entirely, or even fully shifted to less profitable channels like delivery, many restaurant owners
EATER
MARCH 1, 2022
Workers with World Central Kitchen are feeding refugees from Ukraine. | World Central Kitchen. World Central Kitchen, Bakers Against Racism, and restaurants and bars are raising funds and showing solidarity with Ukraine Within hours of Russia’s invasion of Ukraine, restaurants and relief organizations across the globe had already sprung into action.
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.
Restaurant Technology Guys
FEBRUARY 28, 2022
Join Jeremy where he talks with Jordan Thaeler and Tammy Billings about the power of data and the credit card token. Check them out at ABEN (joinaben.com) Aben is the first Intelligent MarketingOSTM. Leveraging proprietary data from credit card network and POS partnerships, Aben uses data science to guide capital allocation decisions. Our machine learning algorithms measure key external attributes (frequency, share of wallet, average check, etc.) to provide context, recommend actions, and quanti
Food Business
MARCH 4, 2022
Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community. Georgetown Butcher opened a week before the pandemic and has now found their footing and followers to support.
Modern Restaurant Management
MARCH 2, 2022
When designer Monica Jeffers saw the aging, dated restaurant she was going to remodel, she thought, “A T-bar grid ceiling! How the heck am I going to deliver this beautiful, elegant restaurant with a T-bar ceiling?” Ironically, this thought sets her apart. All too often, designers pay little if any attention to the ceiling. Jeffers understood the design value of the expansive surface overhead.
EATER
FEBRUARY 28, 2022
Sophia Pappas. Beloved for its wonderful tartness, sumac is a spice that goes well with just about anything Sumac is the secret weapon in your spice cabinet: it has the power to bring incredible acidity to your food without adding extra liquid. It’s not bitter like lemon zest or astringent like vinegar, but somewhat fruity and floral without being noticeably sweet.
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!
Sculpture Hospitality
MARCH 4, 2022
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
Ken Burgin
FEBRUARY 27, 2022
If you haven’t experienced a Disney theme park or travel adventure, you have heard about the amazing service and carefully designed experiences they produce. How can hospitality operators of any size learn from the Disney approach to customer service, and create some of that magic in their own venue? In this podcast, I’m talking with Michelle Pascoe, a Customer & Team Retention Specialist in the hospitality industry.
Foodable
MARCH 1, 2022
Listen to "The Best Damn Chicken Finger | Season 6, Vol. 7: Sticky's" on Spreaker. In the latest episode of Hospitality Hangout , Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chats with Jon Sherman, chief executive officer and co-founder at Sticky's Finger Joint about becoming an entrepreneur, developing a new brand, and the lessons learned.
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