Modern Restaurant Management

AUGUST 19, 2020

To discuss this topic in more detail join “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. 20 at 4 p.m. EST. Space is limited, click here to register. Modern Restaurant Management (MRM) magazine asked restaurant industry experts to gaze into a crystal ball and re-imagine the future of dining.

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A Wine Story

SEPTEMBER 21, 2020

Wine Business Trends 2020 - Wine Business Monthly. Man Ordering Wine Online - Wine Business Trends. Highlights from Technology and Financial Webinar. Are you curious about wine business trends 2020? Most of us know that e-commerce is booming in the US wine industry. Some wineries boast record sales, but others struggle. Why? What role does technology play into a winery’s bottom line?

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Culinary Cues

FEBRUARY 8, 2020

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be noted for his or her pronounced taste in food, and even be established as a person who understands how to earn a profit, but if a chef is unable to pull together a great team of focused cooks, build an environment of professional camaraderie, and determine ways to keep that team int

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Perfect Daily Grind

DECEMBER 21, 2020

In the late 2000s, lifestyle author and the CEO of Bulletproof, Dave Asprey, returned from Tibet after drinking yak butter tea at high altitudes. In the years that followed, he began to promote coffee mixed with butter, which swept the United States and became a favourite among fitness enthusiasts and those on low-carbohydrate, high-fat diets. Consequently, butter coffee became popular in Western coffee consuming markets, specifically the UK and the US.

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Leadership

Typsy

SEPTEMBER 1, 2020

2020 has thrown a myriad of challenges at the restaurant industry. Now more than ever, making guests feel at home is important. But this time we’re not talking about having the proper sanitizing practices in place or observing COVID-19 enforced social distancing. Instead, we’re addressing the reality of catering for a growing group of customers who have food sensitivities.

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Restaurant Engine

JUNE 15, 2020

Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.

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Lady Boss Blogger

NOVEMBER 14, 2020

As 2020 nears its end, many of us are finding ourselves feeling a little uninspired. But hope isn’t lost! Here we’ve generated an extensive list introducing 200 compelling female bloggers of 2020 to remind you what you enjoy, big and small, and help motivate you to see your goals clearly again. We’ve […]. The post 200 Compelling Female Bloggers Of 2020 appeared first on LadyBossBlogger.

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The Restaurant Manifesto

NOVEMBER 1, 2020

Chefs are speaking out with a greater sense of urgency and we should listen. The post The Age of the Politically Agnostic Chef is Over appeared first on THE RESTAURANT MANIFESTO.

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The Salt

MAY 22, 2020

The charitable organizations called food banks are getting a lot of attention and donations right now. But they aren't nearly as important or effective as SNAP, formerly known as food stamps. (Image credit: Frederic J.

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Food 145

Advertiser: Paycor

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Gastro Gays

MARCH 29, 2020

In these testing times, panic buying won’t solve anything, neither will us all running to supermarkets. We need social/physical distance and to stay at home and away from other people as much as physically possible… The post COVID-19 Irish Food Delivery Services [MEGAPOST] appeared first on GastroGays.

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Modern Restaurant Management

OCTOBER 8, 2020

The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.

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A Wine Story

JULY 14, 2020

Can Dry Tokaji Win as the “New Sauvignon Blanc?”. Furmint white wine. Dry Tokaji from the Furmint grape is a delicious white wine grape from the Tokaj region of Hungary with very crisp acidity. Historically, Furmint and Hárslevel? grapes enjoyed harvest late in the season. Click to Tweet. This “noble rot” concentrated the sweetness of the grape, allowing for the production of the delicious sweet botrytized wine, sweet Tokaj.

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Culinary Cues

APRIL 13, 2020

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission.

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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

Perfect Daily Grind

JANUARY 15, 2020

Cold brew is a popular drink in many specialty coffee shops around the world. This is in large part thanks to demand from millennial coffee drinkers, who make up a sizable amount of the world’s coffee consuming population. Having been invented several decades ago, it’s re-emergence as a popular beverage choice for younger generations is something coffee shops and roasters should be noting.

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Foodable

NOVEMBER 10, 2020

In the latest episode of the Taste Kitchen ’s Good Food lab series, Brittany Cascone chats with Josh Tetrick, the chief executive officer and co-founder of Eat Just, Inc. Cascone and Tetrick sample and discuss the plant-based company’s pourable and folded JUST Egg varieties. Founded in 2011, Eat Just, Inc. is committed to providing low-cost plant-based egg products that do not compromise on taste, texture, or quality.

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EATER

NOVEMBER 11, 2020

Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.

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Restaurateur Connection Submitted Articles

OCTOBER 12, 2020

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Delivery 209

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

Culinary Cues

FEBRUARY 3, 2020

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to pu

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Modern Restaurant Management

JANUARY 21, 2020

We get it, you’re busy. The idea of using social media marketing to attract customers, all the while managing inventory and payroll, can be exhausting. But millennials and Gen-Z are quickly becoming the largest generation, overtaking baby boomers in 2019. And one thing we know about those 35 and younger – they love social media. Checking into restaurants, tagging beautiful platings, and sharing their experiences with friends and family.

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Modern Restaurant Management

SEPTEMBER 23, 2020

Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.

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Modern Restaurant Management

SEPTEMBER 24, 2020

Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th

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Coupons Social Media 2025 Online Ordering 238

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Loyalty Program

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads through the air.

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Modern Restaurant Management

MAY 20, 2020

To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement. This is especially true in terms of how we do business, as the pandemic is already having a negative impact on restaurants in particular across the board. A lot of restaurants have seen sales decrease by as much as 70 percent in a lot of cases, with no end to the current situation in sight.

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Modern Restaurant Management

DECEMBER 31, 2020

According to a recent study , 44 percent of Americans use food delivery services, and the entire country spends over $100 billion on food delivery in a year. Offering delivery can, without a doubt, lead to more sales for your restaurant. For restaurants who are not able to employ their own delivery drivers, third-party delivery services like Grubhub, Uber Eats and EatStreet handle the delivery.

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Modern Restaurant Management

MARCH 16, 2020

Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.

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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

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