Restaurant Den

DECEMBER 1, 2020

Thriving restaurants are the product of dozens, if not hundreds, of small things going right. It’s all about consistency. Every diner should get an equally great experience with every visit. If they have a sensational meal, then you better believe they’ll bring their friends and family along next time. And guess what? They’ll expect the […]. The post How to Bring Your Restaurant’s Employee Scheduling to the Next Level appeared first on Restaurant Den.

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Operations 59

7 Shifts

DECEMBER 1, 2020

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.

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Sante

NOVEMBER 30, 2020

As this unusual year ends, we may yearn for a boost to our spirits. Whether you seek beverages for gifting or sharing at small gatherings, here is a panel of drinks to match diverse palates. Deborah Grossman. Here are several categories for selecting holiday beverages. From wines to impress and surprise to bubbles for celebrating and winter reds for sipping, take your pick for you or your favorite holiday family and friends.

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Culinary Cues

DECEMBER 4, 2020

Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee. The chef knows that Joe will always be ready with his mise en place at service, always be focused on excellence in cooking, he will look the part of a professional and whenever the chef is short an employee he knows that Jo

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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.

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Modern Restaurant Management

DECEMBER 1, 2020

With new health and safety guidelines and constantly-evolving regulations, restaurant owners are faced with unique challenges to continue delivering a positive dining experience to customers. And while the pressures of the pandemic continue, customer loyalty can play a role in whether or not restaurants will sink or swim. It's reported that with as little as a five percent increase in customer retention, a business can improve its overall profits by up to 25 percent.

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Loyalty Program Customer Experience Point of Sale Employee Relations 207

Perfect Daily Grind

DECEMBER 4, 2020

Consistency and quality are some two attributes that customers look for in every product that they order regularly – and coffee is no exception. High-quality blends don’t just provide the right flavour, they provide the same flavour again and again so customers can keep coming back. But how do you choose a coffee blend? Is it something that you can do in-house?

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Culinary Cues

NOVEMBER 30, 2020

Is it possible to narrow down the secret of greatness to one ingredient? What could it be? Is it really that simple, or in this case is simplicity really complex? I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes, there is one common ingredient that makes all the difference in how adept, interesting, creative, and ultimately successful a chef or cook might become.

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Seasonal Menu Food Order Training Dine-in 303

Modern Restaurant Management

DECEMBER 3, 2020

The holidays are known to be one of the busiest times of the year for restaurants. Between mid-shopping meals, family dinners, and work parties, restaurants prepare for their schedule to book up quickly. However, with the COVID-19 pandemic, this year has thrown a curveball for everyone. Many restaurants have had to alter how they serve customers, and some have had to close their indoor dining and become creative with extending patio season.

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Loyalty Program Seasonal Menu Social Media Email Marketing 215

Sante

DECEMBER 1, 2020

Event date: December 10, 2020 (All day). There's still time to get your craft spirit noticed with e ntry and delivery deadline extended to Dec. 9th. Are you a craft whiskey maker in a sea of other whiskey makers? One niche vodka maker among many? A new tequila producer trying to establish a consumer base? The Craft Distiller's Spirits Competition, owned and operated by Wine Competitions Management & Productions/Libation Logistics is now in its second year.

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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

Focus POS

DECEMBER 4, 2020

COVID-19 and social distancing regulations have forced consumers into isolation. Naturally, consumers have been eager to find ways to feel normal and relieve the stress caused by living through a pandemic. Many have looked to the restaurant industry, keen to get their hands on their favorite dishes from the safety of their homes. This increased demand for online ordering and delivery, paired with various social distancing regulations, caused a massive shift in the restaurant industry.

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Next Restaurants

DECEMBER 2, 2020

By Veronica Wallace, Contributor. Marketing is the lifeblood of any business, and restaurants are no exception. Unless word of mouth about your food is so powerful that guests are lining up day and night just to get a reservation, you need a website — and even if your restaurant is super popular, a website is still a good idea! You know all of this.

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Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” After all, the news is swarming with stories about vaccines that seem to be working. We’re also seeing a troubling shift towards apathy and exhaustion that has us wondering if rules will be followed anyway—just as the third surge of COVID arrives.

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Food Business

DECEMBER 4, 2020

In the months since our first surge, COVID has been a dull annoyance. Now, we need to pay attention, and put as much effort into growing online ordering, newsletters and social media. I’m giving three examples that specifically focus on methods that are working. This is our topic, and we are going to get into glorious detail. Here are some excellent examples.

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Leadership

Typsy

DECEMBER 1, 2020

Once a fringe concept within the hospitality industry, sustainability has become a hot trend as we dive deeper into the 21st century. And for good reason — in a world under the continual threat of a pandemic, sustainability is more important than ever, from both an environmental and financial standpoint. In today’s blog post, guest contributor Beau Peters is back to talk us through how green initiatives can save you money while saving the planet.

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Hotels Sustainability Hospitality Blog 164

EATER

DECEMBER 2, 2020

Boxes full of produce that are part of the Farmers to Families Food Box Program | Photo by Alex Wong/Getty Images. Small growers say they were snubbed by the USDA, with contracts going to corporations like Sysco instead This story was originally published on Civil Eats. Every time Lula Cooley dropped off food boxes at Black churches or on the doorsteps of low-income senior citizens in Laurel, Mississippi, she was met with jubilation.

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Modern Restaurant Management

DECEMBER 4, 2020

Selling a restaurant can be a challenging and time-consuming process. Often the most difficult part of the sale comes with managing your emotions as the owner and approaching the sale objectively. As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will hopefully help you position your business in the best light for sale and also make the process easier.

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Sculpture Hospitality

DECEMBER 3, 2020

There are a few major costs in any restaurant business, including your equipment, inventory , utilities and your point-of-sale (POS) system. There’s one other cost that absolutely must be managed properly, and that’s labor cost.

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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

Xtra Chef

DECEMBER 2, 2020

Restaurant inventory management with Excel takes too time and can lose you money. Here’s a better solution. Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits. By carrying the right amount of inventory, you free up more money for positive cash flow while enabling your team to meet demand.

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Indoor Media

DECEMBER 2, 2020

While we’re still in the midst of a long, seemingly never-ending pandemic, there is still work to be done. At the beginning of the coronavirus crisis, courthouses around the country closed their doors, and many wondered what would happen to “business as usual” for clerks and lawyers. Today, not only are courthouses back open, but the majority of law firms have stopped working remotely, and many are eager to get clients back in their doors.

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Modern Restaurant Management

DECEMBER 3, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years. PJ’s Coffee of New Orleans plans for rapid expansion throughout Florida with hopes to bring 187 new locations within the next 10 years. “Florida is an ideal market for us because there is an unmatched synergy between the sunshine state and our hometown of New Orl

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The Restaurant Times

DECEMBER 3, 2020

Shakir Haq, CEO of Empire Group of Restaurants, holds a demonstrated history of working in the hospitality industry. The Empire Restaurant was started back in 1966 by Mr. Abdul Rahim Haji, and now it is carried on by their third generation. It is a unique place, where every creation and every element has its own meaning because they contribute to creating a journey to re-discover the gastronomic culture.

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Hotels Loyalty Program Food Safety Point of Sale 98

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

EATER

DECEMBER 1, 2020

Shutterstock. “He asked me to take my mask off so they could see my face and decide how much to tip me” A new report from One Fair Wage outlines the unsafe and unfair treatment of tipped service workers during the pandemic, and as is unfortunately expected, the current state of affairs is bleak as hell. The survey of 1,675 tipped service workers in New York, New Jersey, Illinois, Pennsylvania, Massachusetts, and Washington D.C. reveals that workers are worried for their health and safety as rest

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Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Some restaurants were forced to pivot quickly to off-premise channels to deal with local business restrictions, changing menus toward a delivery focus. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

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Modern Restaurant Management

DECEMBER 1, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talk franchising with Dan Rowe, Founder & CEO of Fransmart. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today.

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Indoor Media

DECEMBER 4, 2020

If you’ve been to this blog before, you know that we believe different businesses need different advertising solutions. A lot of this is because the sales cycle differs for different companies, so it’s important to understand where to position yourself in this process. To make it easy, we’ll quickly break this down. For any company, the sales cycle moves from Awareness to Consideration to Decision Making.

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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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EATER

NOVEMBER 30, 2020

Photo: winnond /Shutterstock. Plus, delivery workers are burned out, and more news to start your day Some restaurants are resisting shutdown orders as second COVID-19 wave surges. As restaurants face a new round of indoor dining shutdown orders amid rising coronavirus cases and colder weather, some are choosing to stay open in spite of the legal and public health consequences, arguing that it’s the only way that their businesses can make it through the pandemic.

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The Restaurant Group

DECEMBER 3, 2020

Key Restaurant Industry Takeaways for 2020 – Challenges and Innovations. With a challenging and unprecedented 2020 nearly behind us, it is useful to take stock and pause to review the year’s challenges and opportunities. The pandemic has upended the hospitality industry. The restaurant industry specifically has been plagued with never-ending challenges, difficulties, and, inevitably, closures.

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Modern Restaurant Management

DECEMBER 3, 2020

It’s not much of a surprise that classic comfort food topped DoorDash’s 2020 State of Flavor Report , which details top national and regional food trends of the year and what to expect in 2021. Chicken fingers and fries, fried chicken sandwiches and breakfast favorites were among the top foods, but look for healthier fare to be on more plates next year as 72 percent of Americans planning to eat healthier in 2021 with nearly half (47 percent) sharing that they’ll incorporate mor

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