BNG Point of Sale
FEBRUARY 8, 2021
Owning a restaurant requires a mix of delicious food and drinks, reliable service, and efficiency in your operations. Hitting the right balance is an ongoing challenge for the restaurant industry. As a restaurant owner yourself, you may be confused about how to achieve it all. The good news is it’s possible. There are ways to improve operations in your restaurant and achieve the profits you need.
Restaurant Engine
FEBRUARY 10, 2021
Video is king this year, and you’ll reap its benefits. Video marketing is here to stay. In fact, video marketing is key to your restaurant’s success this year. What’s more, according to one study , 54% of consumers want to see more video content from a brand or business they support. And this holds true for your restaurant. Today’s digital arena is focused on interesting, catchy, and unique videos that draw customers in.
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Indoor Media
FEBRUARY 7, 2021
Today, there are thousands of restauranteurs around the country just trying to get one step ahead of their competition. For small business owners, it’s especially important to make sure you’re putting the same effort into marketing your business as you put into daily operations. One way to simplify this cycle is to research and identify restaurant marketing trends in your area.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
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 9, 2021
As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind. Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Future Food
FEBRUARY 9, 2021
Adam D'Sylva’s Lollo Restaurant Image Via Delicious. Food and Entertainment driving immersive experience. Australia’s food and beverage operators have been striving to return their businesses to some degree of normality in order to drive sales, stabilise costs and prepare themselves for the imminent financial obstacle of Job keeper payments ceasing in three weeks’ time.
7 Shifts
FEBRUARY 12, 2021
So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic. Despite the unfortunate closures, new restaurants are opening every day, and at rates close to what they were prior to March of 2020.
Modern Restaurant Management
FEBRUARY 9, 2021
The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home. Valentine’s Day is often a busy time for restaurants, but many are now dealing with various challenges amid the pandemic, like no indoor dining or limited capacity as well as more customers opting for carry out.
EATER
FEBRUARY 8, 2021
Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be “Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013. Justin is new, and when the other kids make fun of his food and his chopsticks, Brian, a shy, lonely white boy who longs to be included by his classmates, decides to leave him a note, telling him he isn’t like those kids; he’d love to try bulgogi.
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.
ChowNow
FEBRUARY 12, 2021
Now more than ever, it’s important for local restaurants to establish an online presence. Bringing your restaurant into the digital space not only builds credibility, it also helps attract more customers. In fact, 80 percent of consumers rely on digital tools like an easy-to-use website and online ordering system , as motivating factors in deciding where they’ll dine.
Hot Schedules
FEBRUARY 12, 2021
Blog. Common Hourly Payroll Mistakes & How to Avoid Them. Learn how payroll processing mistakes can hurt your business. H andling payroll in a hospitality or retail business is a complicated and often thankless task. But it’s incredibly important to get it right, because payroll processing mistakes can hurt your business in more ways than one. Sure, there are the obvious (and numerous) compliance requirements outlined by the Fair Labor Standards Act (FLSA), but payroll errors can also rippl
Modern Restaurant Management
FEBRUARY 8, 2021
Facebook and Instagram are powerful advertising tools for any restaurant wanting to reach people in their community or tourists traveling through their area, whether to increase indoor dining numbers or, in today's climate, driving more pickup and curbside orders. With many options available to restaurateurs to advertise the social posts one option which is often overlooked or is simply unknown is what we call dayparting, the ability to schedule a post or ad to run on set days and within set
Sculpture Hospitality
FEBRUARY 8, 2021
Taking bar inventory can be time-consuming and frustrating. Yet most hospitality businesses are still using inefficient and ineffective manual spreadsheets to complete their bar inventory management.
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A Wine Story
FEBRUARY 12, 2021
Can Remote Wine Tasting Kits Save the USA Wine Industry? According to the Silicon Valley Bank’s Wine Division 2021 State of the Industry report, restaurants and tasting room sales made up about 43 percent of the average USA winery’s sales prior to April 2020. Government issued shelter-in-place orders, closing both channels. Wineries scrambled to replicate the in-house winery experience online to stay financially solvent.
EATER
FEBRUARY 10, 2021
Hunter Abrams /courtesy Bill Clark. The former MeMe’s Diner chef and co-owner explores whimsical recipes in his newsletter that makes cooking fun again If you were frantically searching through mentions and scrolling past videos of people making “pizza babka” a couple of weekends ago, you weren’t alone. It seems like everyone has suddenly been brushing garlic butter over golden-brown loaves stuffed with cheese and pepperoni: It’s a perfect viral dish, really, an effortless fusion of two comfort
Modern Restaurant Management
FEBRUARY 11, 2021
Mobile orders were expected to drive $38 billion in restaurant revenue in 2020. And more than 50 percent of consumers with restaurant apps use them at least once a week. What’s more, digital consultancy Mobiquity in June 2020 reported a 36 percent year-over-year increase in the number of restaurant mobile app reviewers who said it was their first time using such an app.
Perfect Daily Grind
FEBRUARY 7, 2021
Located in a narrow valley between two Andean mountain ridges, the Colombian city of Medellín is a thriving metropolis that is home to more than two and a half million people. Thanks to its temperate, pleasant climate, it is also known across Colombia as la ciudad de eterna primavera , or the City of Eternal Spring. Like many cities across Colombia, Medellín has a strong coffee culture, from the bitter, intense tinto served on street corners to its rapidly-growing range of specialty coffee shops
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.
Typsy
FEBRUARY 11, 2021
Providing great service in a restaurant isn’t just about ensuring customers receive their meal on time or smiling as you take their order. It’s also about the little actions you take throughout their time in your venue. Everyone has had a bad experience while dining out – whether the server was rude, the food wasn’t quite right, or the atmosphere was a little off.
EATER
FEBRUARY 10, 2021
Volunteers Talia Owens, 13, and her mother, Mimi Owens, work to package up meals for distribution at Preble Street. Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. The pandemic, a growing need for its services, and the city government’s failed response to the crisis have forced the soup kitchen to rethink not just its model, but its mission in order to keep feeding people Just two blocks off Monument Square in Portland, Maine, dow
Modern Restaurant Management
FEBRUARY 10, 2021
Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel. Heeding this demand, more than a quarter of US restaurants now offer gluten-free dishes, but many establishments aren’t promoting these offerings as effectively as they could.
Restaurant365
FEBRUARY 11, 2021
2020 was a challenging year for restaurants. On the sales side, there have certainly been fluctuations in business as local public health restrictions changed and customer behavior shifted. However, the COVID-19 pandemic has also presented new challenges for food and labor costs. For your labor cost in particular, hiring and retaining quality restaurant employees has gotten more complicated.
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
FEBRUARY 11, 2021
We all have to start somewhere, so whether you’re gearing up to run your first Facebook ad campaign or just wondering how many users you could actually reach — be sure to keep reading. In this guide, we’ll discuss what you can expect from running your first advertising campaign and how to get started. Today, Facebook is one of the largest social media platforms out there — and it’s got plenty of real estate to advertise on.
EATER
FEBRUARY 11, 2021
Grower Champagnes are a little wilder and lot more compelling than your average Champagne If you’re fortunate enough to have a reason to reach for a bottle of Champagne these days — a time when the very thought of celebrating remains complicated by world events — you best make it count. But if the world of wine seems baffling (and it definitely can be), Champagne, with its high price tag and even higher expectations, is pure, unfiltered intimidation.
Modern Restaurant Management
FEBRUARY 9, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses why restaurants need to think about their beverage lineup with Luke Emery, CEO of Tractor Beverage Co. Launched in 2018 by organic farmers, the company offers artificial-free, certified organic, and non-GMO sodas and drinks and is currently partnering with Chipotle, Pokeworks and Umami Burger, among others.
Cheetah
FEBRUARY 9, 2021
Reading Time: 4 minutes. While large foodservice suppliers are maximizing revenue by accurately forecasting demand and supply needs, small businesses are still anxious about making a move. Many manufacturers, suppliers, and local restaurants are worried about the cost or difficulty of introducing demand planning into their business. Unfortunately, this means they are being left behind as large corporations use big data to move in on their market share.
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!
Hot Schedules
FEBRUARY 8, 2021
Blog. When to Consider Outsourcing HR Administration. Learn everything you need to know about outsourcing human resources administration. E ffective human resources administration is table-stakes for keeping your employees happy and engaged. After all, your employees are the heart of your business, and in order to create great customer experiences, you have to ensure that you’re also creating a great employee experience.
EATER
FEBRUARY 8, 2021
Salad vending machine company Chowbotics is now part of DoorDash. DoorDash has acquired salad-making robot startup Chowbotics, the companies announced Monday. Financial terms of the deal weren’t disclosed, but the Chowbotics team have all become DoorDash employees, and the company will operate independently within DoorDash. “We have long admired the work that Chowbotics has done to increase access to fresh meals, with its groundbreaking robotics product and vision,” DoorDash co-founder Stanley T
Ken Burgin
FEBRUARY 8, 2021
Everyone understands QR codes, now that they’re compulsory for COVID check-ins. Pont your smartphone camera at a QR code, and it will be read and a website or app opens. In fact QR codes have been around for many years, and widely used in Asian countries – now that they’re understood here, you can start to leverage them for restaurant & cafe marketing, recruitment and daily operations.
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