Modern Restaurant Management
AUGUST 4, 2022
"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey).
Apicbase
AUGUST 1, 2022
Apicbase partner Rushour aggregates your online orders , allowing you to manage them from a single tablet. In this article, the RusHour team shares their views on the benefits of the so-called “Dark Kitchen” phenomenon. You’ve probably already heard of the Dark Kitchen , haven’t you? Often perceived as a direct competition to “classic” restaurants, these two concepts are actually more and more complementary.
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EATER
AUGUST 1, 2022
Carolyn Figel /Eater. Platforms like Discord and DEMI Community offer food creators and brands a way to interact with their biggest fans — without being at the mercy of flighty algorithms Diaspora Co. , the five-year-old company with a mission of building a better spice trade , sold its first batch of kadipatta plants this year, sending small green shoots to homes across the country in May.
Culinary Cues
JULY 31, 2022
Now that I have your attention, let’s have a serious conversation. This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. The end IS NOT near, in fact, restaurants have never been more important than they are right now. Yet, all we hear is negativity. We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high,
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 2, 2022
How do you create a restaurant culture that attracts staff and retains them? We asked someone who's done it—the one and only Danny Meyer. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , which invests in hospitality-driven companies across a variety of industries.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Perfect Daily Grind
AUGUST 2, 2022
For some years now, high rates of staff turnover have been an issue in the hospitality sector, including coffee shops. For instance, according to research from management software platform Deputy , the UK hospitality industry alone has an employee turnover rate of 30% – double the national average. Furthermore, staff turnover rates were also prominent before Covid-19, but the pandemic only made things worse.
Culinary Cues
AUGUST 4, 2022
The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. What concerns me the most, and what should concern others is a changing attitude towards what we do, a malaise that starts to smell of giving up, of not trying that hard anymore.
Next Restaurants
AUGUST 2, 2022
By Adrian Johansen, Contributor. There’s no question that these last few years have been deeply challenging for business owners. Even the most successful and experienced entrepreneurs have struggled to keep their businesses afloat in the face of a massive global health crisis , widespread civil unrest, catastrophic supply chain disruptions, and seemingly endless economic volatility.
Modern Restaurant Management
AUGUST 3, 2022
When you're getting your restaurant up and running, or perhaps expanding to a new region, it is important to really understand your specific audience well. It's a natural feeling to want to be off to the races and immediately start advertising, but all this will do is make you spend quite a bit without a proper understanding of what your loyal followers are actually looking for.
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.
Perfect Daily Grind
JULY 31, 2022
Smallholder coffee farmers are responsible for between 70 and 80% of the world’s coffee supply. Despite meeting a tremendous global need, approximately 75% of them live in poverty. While coffee farmers face a number of challenges, a lack of access to finance is among the most difficult of them and an issue that exacerbates all others. Without access to finance, many coffee farmers struggle to invest in their farms – their businesses – and few can manage their farms enough to make them profitable
EATER
AUGUST 4, 2022
An interior spread of Chicken + Bread. | Chicken + Bread. Why zines are food media’s experimental cutting edge I sometimes attribute my growing zine obsession to being — on paper — a book historian. I like the heft of folded paper, sometimes hugged by a cardstock cover, sometimes by a staple pinning sheets together; sometimes, it’s just printer paper folded to create a booklet, inked by hand.
Apicbase
AUGUST 5, 2022
Some restaurants immediately thrive in a new location, while others can barely keep their heads above water. At first glance, they look equally good: the food is excellent, the staff friendly, the price right and everything well organised. But while one attracts a large crowd, the other seems to have more staff than guests. If you look under the bonnet, you will see that struggling businesses often lack a clear restaurant marketing plan.
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
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Perfect Daily Grind
AUGUST 5, 2022
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 1 Aug. Ally Champ Trip 2022 takes place in Brazil. Several World Coffee Championship winners, including Emi Fukahori and Agnieszka Rojewska, are attending the event organised by Ally Coffee. The 2022 Ally Champ Trip participants are visiting several farms in the states of São Paulo and Minas Gerais, including Fazenda Minamihara and Fazenda Bela Época.
EATER
AUGUST 2, 2022
Lille Allen/Eater. With a recent line of seasonings, McCormick seems eager to compete with modern spice companies, like Burlap & Barrel and Diaspora Co. When I think about McCormick, my mind drifts to my mom’s spice cabinet, where stout, red-capped bottles have been collecting dust for decades. During visits home, my siblings and I like to fish out old bottles like bingo balls and gleefully announce their expiration dates — usually closer to our DOBs than the present day.
Sling
AUGUST 5, 2022
Scheduling conflicts are an inevitable part of managing a team and a business. But you can put policies in place to handle these conflicts when they arise and even take steps to prevent them from happening in the first place. Learn how in this article. Here’s what we’ll discuss: Common scheduling conflicts Tips for handling scheduling conflicts. Common scheduling conflicts.
Modern Restaurant Management
AUGUST 1, 2022
In a tight labor market, restaurants are struggling, with many reducing hours or even closing due to staff shortages. In a recent poll of restaurant managers and owners, LANDED found that two out of three are spending three or more hours a week on recruiting, and one in six are spending six-plus hours a week. With average restaurant staff turnover at 130 percent , this is not entirely surprising.
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.
Perfect Daily Grind
AUGUST 1, 2022
There’s no denying that the Covid-19 pandemic has had a lasting effect on coffee shops, roasters, traders, producers, and plenty of other coffee businesses around the world. But through 2021 and 2022, while many other countries were loosening their pandemic restrictions, China continued to impose a strict zero-Covid policy across its larger cities, such as Beijing and Shanghai.
EATER
AUGUST 4, 2022
Bichri Photo/Mazuba Kapambwe-Mizzi. During the Ichilanga Mulilo, the bride and her family welcome the groom with a feast The first time my now-husband told me he loved Ethiopian food as much as I did, I thought he was trying way too hard to impress me. Despite the prevalence of Ethiopian restaurants in New York City, many people who I had previously tried to introduce to injera , the spongy flatbread that forms a staple of Ethiopian food, found its sour aftertaste not to their liking.
Goliath Consulting
AUGUST 2, 2022
The restaurant industry saw a significant increase in delivery and takeout during the COVID-19 lockdown. As lockdown restrictions were lifted, restaurant owners expected some customers to return in person while still following safety measures. However, most restaurants were still getting more delivery orders than ever. Because of the vast influx of delivery orders, restaurants have ramped up their takeout, delivery, and online ordering services either through their system or third-party delivery
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
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
AUGUST 3, 2022
Employee timekeeping is a foundational element of every business, large and small. But once a process is up and running, few managers give it a second thought, save at the end of the pay period when they have to process the numbers and cut checks. This is a shame because reviewing your timekeeping system periodically is one of the best ways to drive your business forward.
EATER
AUGUST 3, 2022
Getty Images/EyeEm. Siena and Florence are crowded with tourists, but this lesser traveled corner of Tuscany is a mountainous wonderland for adventurous gourmands Millions of international tourists overrun Tuscany each year, picking over the vineyards in Chianti Classico, packing the region’s medieval hamlets, and mobbing the Renaissance masterpieces in Siena and Florence.
MadMobile
AUGUST 5, 2022
Today, restaurants seem to be taking on new – and not-so-fun challenges. When one headache goes away, another one starts. The industry is still in a labor shortage. Supply chain issues forced menu changes. In early 2022, gas prices skyrocketed. In mid-2022, inflation rose by 8% from the previous year. Restaurant owners are asking, “when will it all stop?
Modern Restaurant Management
AUGUST 3, 2022
Restaurants are presenting a value message to connect with potential guests concerned with rising costs and inflation. David Portalatin, NPD Food Industry Advisor and author of Eating Patterns in America, said there are three ways consumers are responding higher menu prices: they trade down to lower-priced items; cut back on the number of items ordered; or reduce restaurant visits altogether. “Restaurant operators and manufacturers can win in this environment by differentiating value, unde
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!
Sling
JULY 30, 2022
Want to learn how to easily and accurately track employee hours? You’ve come to the right place. In this article, we discuss what it takes to organize and set up a time tracking system of your own and introduce you to tools you can use to make the process easier. Topics we’ll cover: How to track employee hours: Organization How to track employee hours: Setup The best way to track employee hours.
EATER
AUGUST 5, 2022
Taco Bell. No longer just riffing on lowbrow flavors, Christina Tosi’s Milk Bar’s collab with Taco Bell puts it fully in the mainstream When Christina Tosi began making desserts at Momofuku in the mid-2000s, they were all about playful, inventive takes on mainstream sweets. In 2008, when she opened the first Milk Bar, things like cereal milk-flavored soft serve, truffles that tasted like “birthday cake,” and cookies stuffed with cornflakes and and potato chips were delightfully weird riffs on be
The Restaurant Times
AUGUST 5, 2022
Restaurant accounting is an integral part of operating modern-day restaurants and ensuring consistent growth in the business. It is a process that involves the detailed collection, analysis, and interpretation of various financial metrics of your restaurant. . Typical accounting methods have not been able to cope with the fast-changing demands of the restaurant business.
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