7 Shifts
MARCH 22, 2021
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are a number of different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews that show you the health of your business.
Sculpture Hospitality
MARCH 25, 2021
In our last blog , we discussed how liquor shrinkage (also known variance) can have a huge impact on the profitability of your bar.
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Cheetah
MARCH 26, 2021
Reading Time: 4 minutes. Stay tuned for the next chapter in our Ghost Kitchen 101 series! The restaurant industry is one of those most devastated by Covid-19. Thousands of restaurants have already permanently closed, and those that haven’t are left struggling to cover the rent with reduced revenue flows. It is easy to conclude that, with the growing demand for online food delivery, high real-estate costs, and thinning margins, the small restaurant model will become unviable in a post-Covid-19 wo
Culinary Cues
MARCH 25, 2021
The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed. This desire is a spark of enthusiasm to accomplish goals, exceed expectations, know no barriers to entry, and reach for the stars.
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 25, 2021
Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Deliverect
MARCH 24, 2021
Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery. They allow businesses to avoid front-of-house overheads, reducing costs while increasing revenue by reaching new off-premise customers. By the way, if you’re asking yourself, “What is a ghost kitchen?
Sculpture Hospitality
MARCH 23, 2021
Bar inventory management is a crucial aspect in understanding exactly how your business is performing compared to your key performance indicators (KPIs). The insights your bar gains from accurate inventory reports can help to drive up the profitability of your business.
Modern Restaurant Management
MARCH 25, 2021
Tech has taken its seat at the table – literally. Pay-at-the-table proved its value through the pandemic and breathed new life into old technology like QR codes. However, can innovation teach these old dogs new tricks, or will a post-pandemic environment sunset this trend? The Quintessential QR Comeback. QR codes were invented in the 90s but didn’t pick up steam until 2011 – when smartphones became the ubiquitous devices they are today.
Lady Boss Blogger
MARCH 24, 2021
Clubhouse is a social media app that came out in May of 2020. Currently, it’s available to those with iOS and is invite-only. The app lets you join or create chat rooms that focus on a wide range of topics. Conversations are audio-only, and, similar to Snapchat, chats disappear forever as soon as they finish. […]. The post How To Use Clubhouse To Grow Your Business appeared first on LadyBossBlogger.
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.
EATER
MARCH 22, 2021
New titles from Nigella Lawson, Julia Turshen, Rodney Scott and more will shape the way you cook this season There’s really, finally an end in sight to pandemic life as we’ve known it. It seems safe to surmise that soon, Zoom parties will be swept aside for the real thing, and the slog of putting together yet another home-cooked meal will be broken by long-awaited dinners out.
T-Ching
MARCH 22, 2021
Introducing a new feature – a video interview with a contributing author. . A New View of Women In Tea. Growing up in Nepal (a very male-dominated society) in a household of 6 sisters, I realized my brother and my privilege as males early on. From simple things such as the kind of clothes we wore to the kind of societal norms we had to follow, it was quite distinct that I had a lot of advantages over my sisters even though I was the youngest.
Modern Restaurant Management
MARCH 23, 2021
The pandemic has created unprecedented demand for online ordering platforms. Customer demand for delivery is 135 times higher than before COVID-19, according to Yelp. As a result, restaurants that have historically relied on in-person dining have either scrambled to create their own food ordering apps or have leaned on third-party services to do it for them.
ChowNow
MARCH 26, 2021
The recent closure of a popular Los Angeles restaurant, Spoon by H, surprised many of its loyal patrons. It’s always sad to see a restaurant close its doors, and so many have had to call it quits due to the endless challenges of the COVID-19 pandemic. But what shocked customers was the specific reason that Yoonjin Hwang, the chef of Spoon by H, gave for the closure: credit card chargebacks.
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Focus POS
MARCH 24, 2021
5 Reasons Why Restaurants Need Contactless Mobile Pay-at-Table Solutions. With vaccines rolling out, 2021 will hopefully be the year that restaurant operations can resume as normal. However, as states open back up, restaurants will face staffing issues, as much of the population won’t be vaccinated yet and won’t want to risk working in restaurants where risk is high.
EATER
MARCH 24, 2021
For Midwest winemakers, higher temperatures mean more opportunities to grow different grape varieties — but bring a new slew of challenges. After 11 years as a coastal science and policy specialist in Boston, Chantal Lefebvre and her husband Mike Newman moved to Northwest Michigan in 2007 to be closer to family that’d recently relocated there. With no particular plans, Lefebvre thought it was her chance to reinvent herself.
Modern Restaurant Management
MARCH 24, 2021
The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Even before the pandemic, this insight was fast-spreading as small, mid-size, and large restaurant chains alike did their best to keep up with the trend, accessing the customers that companies such as DoorDash, Grubhub, and Uber Eats had made available.
Indoor Media
MARCH 25, 2021
Look, whether you love avocado toast or not, the trend came and conquered. Those restaurants that were able to cash in on the quick, millennial food made serious profits off a loaf of bread, so it’s important to take advantage of trends wherever you can. Adopting trends can often trigger a question of integrity. Some restaurants steer away from popular options because they don’t align with their brand voice.
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.
Cheetah
MARCH 24, 2021
Reading Time: 3 minutes. Whether you’re managing a high-volume distributing operation, or a wholesale warehouse, chances are your sales reps are wasting time and losing money on poor prospects. On average, 50% of all sales calls end with no results. That means that half of your investment in a sales rep salary has zero ROI. There are many reasons why sales reps fail to generate as much profit as you’d hope.
EATER
MARCH 24, 2021
From freezing temperatures to fruit-fly infestations, farmers and producers are dealing with regular interruptions to the “delicate dance” of producing olive oil. After a brutal frost swept through Le Castella last year, many of the olive trees in the small Calabrian town didn’t produce a single fruit. Giuseppe Morisani, co-founder of the Calabrian olive oil company EXAU , was luckier than some, able to harvest enough olives to press, bottle, and sell as oil.
Modern Restaurant Management
MARCH 23, 2021
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. Q: What are some go-to solutions for the chicken wing shortage? A : It’s been a year since the pandemic started and the world witnessed a shortage in toilet paper, hand sanitizers and grocery store staples.
Future Food
MARCH 23, 2021
Most industries and sectors are seeking ways to ensure the customer experience is enhanced and a lot of responsibility is being placed firmly on the shoulders of food and hospitality to achieve this. Future Food have seen where this can work in favour of businesses and where it can work to their detriment, and the difference often stems back to having a strategic ‘Food Focussed’ approach.
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.
Sling
MARCH 21, 2021
If your business is looking for ways to cut costs and gain real-time control of its mobile workforce, fleet management might be the solution. It doesn’t matter if your business owns one vehicle or 100, a robust administration program will keep those assets in good condition and performing longer than they would otherwise. In this article, we discuss everything business owners need to know about fleet management in order to implement such a program into their existing workflow.
EATER
MARCH 24, 2021
For lettuce growers, even a modest warming of the planet has the potential to accelerate existing risks of foodborne illness in the supply chain — and bring about issues we can’t foresee. In the spring of 2018, dozens of people across the country began falling sick. Infected with E. coli O157:H7, a Shiga toxin-producing E. coli — symptoms of which include severe stomach cramps, bloody diarrhea, vomiting, and potentially life-threatening kidney failure — the majority of patients shared one thing
Modern Restaurant Management
MARCH 24, 2021
While more Americans are getting vaccinated and states are loosening their lockdown protocols, food and beverage consumers aren't necessarily resuming their former shopping behaviors. Union works closely with F&B brands that want to capitalize on the direct-to-consumer paradigm shift. They've created this infographic to outline how COVID-19 has impacted F&B consumer marketing trends.
Restaurant Clicks
MARCH 24, 2021
East Passyunk is one of the best food neighborhoods in Philadelphia. While I may be biased as an East Passyunk Square resident, the restaurants in this area speak for themselves. On Passyunk Avenue alone, you can find foods of various cultures, with different dining atmospheres and different price points, so there’s something for everyone in this neighborhood of South Philly.
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!
Focus POS
MARCH 24, 2021
Increase Check Size, Decrease Overhead Expenditures with this Innovative Pay-at-the-Table Solution. San Antonio, TX – March 24, 2021 – Focus POS, a leading provider of restaurant management software, is excited to announce the Focus @Table solution. Focus @Table offers customers the ability to walk into a restaurant, sit down, order, and pay right at the table, all from the convenience and comfort of their mobile device.
Ken Burgin
MARCH 22, 2021
If your staff management, menu updates, and marketing is inconsistent, these 3 words will get you back on track. They create much-needed discipline in an industry that’s often ‘hit and miss’, and they also show staff and public that your business is professional and reliable. Calendar + Reminders = Consistency. And consistency is what makes the difference between smart ideas, and the implementation of them that creates results.
Modern Restaurant Management
MARCH 25, 2021
The pandemic pivot is a main topic of conversation in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Carl Howard, President and CEO of Fazoli’s. When COVID hit, Howard said they paused for a few weeks focusing on liquidity drivers, then went on the offense. “We wanted to solve the problem for Americans.
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