Modern Restaurant Management

JANUARY 15, 2020

Coupled with the fact that December of 2018 was strong in terms of same-store sales thus presenting a challenging comparison, December of 2019 was projected to be weak regardless of holiday shifts.” percent in 2018). percentage points compared with the growth recorded for 2018. percent since Q3 of 2017.

2020 275

2020 Point of Sale Online Ordering Consumer Goods 275

Modern Restaurant Management

APRIL 15, 2020

Merchandise orders–t-shirts, home-cooking kits, or anything else off-menu–have also steadily increased between 30-50 percent week-over-week for the last three weeks. While bev-al products that tend to receive a seasonal summer boost stand to lose in their traditional channels (i.e., For more data, click here.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

7 Shifts

AUGUST 19, 2020

2018 saw a record high 74.9% Even your most seasoned staff can forget things. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes. Customer service The perfect location and unique menu mean nothing if your service is below par.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

FEBRUARY 21, 2020

Sushi Maki has been on a roll, spreading the joy of what great sushi should be – delicious, responsibly-sourced and full of tasty combinations – to guests throughout South Florida for 20 years. Sushi Maki also offers a variety of other MSC certified sustainable seafood, on a seasonal basis. Sushi Maki Ocean Tempura.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Tipton joined Paris Baguette in October 2018 where he served as Vice President of Operations and COO.

Franchise 340

Franchise Franchising 2020 Leadership 340

Modern Restaurant Management

APRIL 20, 2021

Catering is still a promising source of revenue for restaurants, hotels and venues to continue to capitalize on. Almost half of all consumers are comfortable ordering via a QR code/app/online menu, this is predominantly driven by those under 55 as under 1 in 4 over 55’s is comfortable and 3 in 4 prefer looking at a physical menu.

2021 473

2021 Online Ordering Mobile Ordering Guest Recovery 473

Modern Restaurant Management

FEBRUARY 28, 2020

Moving forward, The Infatuation, which acquired the Zagat brand from Google in 2018, plans to rebuild Zagat's digital product to extend the brand's global reach through its survey-driven restaurant guides. Breakfast and lunch mobile carts offering meal options at remote service locations. a whole party with the 27-inch long pan.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

MARCH 8, 2024

These platforms are proving to deliver ROI through access to and normalization of data, unlocking capabilities for single source of truth and guest personalization. They were ranked based on their standard menu pricing per person. The standard tasting menu costs $525 per person. Their Edomae style menu is a 2.5-hour

Catering 251

Catering 2024 2023 Guest Recovery 251

7 Shifts

SEPTEMBER 19, 2019

For example, play a crucial role in sourcing candidates. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. For example, you can strategically place your stars in certain areas of your menu to encourage customers to buy more of them. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

EATER

JANUARY 14, 2021

One of my happiest childhood memories is shaking a fat pork chop in a Ziploc bag full of Shake ’n Bake seasoning before my grandmother slapped a few on a tray and put them in the oven. In an ideal world, our food would simply be a source of nutrition and fuel for the body, not a political statement.

Food Order 363

Food Order Consumer Goods Seasonal Menu Back of House 363

EATER

OCTOBER 26, 2021

How to go all-out on at least one meal in the tasting-menu capital of the world Fine dining has had a tough go in recent years. Some might even argue that, after a year spent mostly in our PJs, there has never been a better time for the pageantry that surrounds the ritual of a slow, coursed-out tasting menu. A dish at Direkte Boqueria.

Fine Dining 260

Fine Dining Seasonal Menu Book Hotels 260

EATER

FEBRUARY 15, 2022

I first met León Hernández and León in late 2018, not long after they opened Alfonsina together. The corn, which the duo sources from small farmers in their ancestral village, is used in tortillas, tlayudas, sopes, tamales, and tostadas. The corn, in particular, would be sourced from small farmers in Santo Domingo Nundo.

Back of House 246

Back of House Fine Dining Dine-in Restaurant Law 246

Modern Restaurant Management

OCTOBER 21, 2019

One in six food products launched in the UK in 2018 carried a vegan claim. " menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s In December 2018, Carl’s Jr. With more than 4.5

Retail 226

Retail Consumer Goods Point of Sale Innovation 226

Modern Restaurant Management

MARCH 16, 2020

percent decrease from 2018 amid the ongoing trade war but still the second-highest year on record. Better value for customers who won’t pay fees or higher menu prices associated with delivery. June is forecast at 1.97 million TEU, up 9.6 percent year-over-year, and July is forecast at 2.03 million TEU, up 3.3 million TEU, a 0.8

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

Modern Restaurant Management

AUGUST 28, 2020

In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. ” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. " Trabon and MenuTrinfo Team Up.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

OCTOBER 16, 2019

Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

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. Organized by season, My Shanghai does not let you quick-hack your way into this cuisine. I imagine I’ll keep coming back every season.

2021 327

2021 Book Seasonal Menu Back of House 327

EATER

APRIL 28, 2022

If you do decide to visit off-season, double-check the hotels and restaurants you want to visit will be open. For something a little modern, visit the Wicked Sister , a bar and restaurant with plenty of catchy menu items, like their “4% Club” salads or gluten-free Smother in Law sandwich. Rooms start at $220 a night. Paddler’s Village.

Back of House 246

Back of House Fine Dining Brewery Small Business 246

Perfect Daily Grind

FEBRUARY 4, 2020

During this time, people would go through great trouble to source green beans to roast and grind at home. Latte art at PIR Expo 2018, in Moscow, Russia. These coffee shops serve the usual espressos, lattes, and cappuccinos, and as the weather doesn’t fluctuate drastically throughout the year, coffee drinking isn’t seasonal.

Marketing 147

Marketing 2014 Café Consumer Goods 147

Bingage

DECEMBER 2, 2019

Source ) 2. Source ) 3. Source ) 2. Source ) 2. After POS technology and payment processing, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018). Source ) 4. Source ) 4. Source ) 5. Source ) 4.

Social Media 96

Social Media Online Ordering Employee Relations Sourcing 96

Perfect Daily Grind

JUNE 21, 2020

“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. Next, consider your menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café 137

Café Consumer Goods Customer Experience Beverage 137

Modern Restaurant Management

SEPTEMBER 14, 2021

The offer comes as restaurants brace for a second fall and winter season navigating COVID -19, and as operations become even more complex amidst vaccine requirements, tracking, and more operational challenges. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

FEBRUARY 19, 2020

Allen comes to Checkers & Rally’s with a proven track record of success in the restaurant industry and deep expertise across brand strategy, menu and marketing, franchising, restaurant technology, and restaurant operations, among other disciplines. Taco John’s is initially focused on markets where it already has a presence.

Franchise 305

Franchise Franchising Fast Casual Point of Sale 305

Sante

OCTOBER 8, 2019

Inspired by McLellan’s supper clubs of the same name, where each dish included a wild element, the menu at Wilder will have many wild components from around London and other parts of the UK, many picked by McLellan himself. Seafood will be sourced from Cornish company Fish for Thought, who avoid varieties where stocks are low.

Bar 100

Bar Seasonal Menu Front of House Sustainability 100

Cheetah

DECEMBER 14, 2021

This winter be sure to have at least two vegan desserts with massive profit margins on the menu to increase ticket sizes and improve your bottom line. Those predictions held true, and in the past two years the number of plant based menu items in US restaurants has increased by 1,320%, including desserts.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

EATER

JUNE 21, 2023

If you’re new to the art of making plants your primary source of sustenance, should you pick the several-hundred-page manual or the slimmer, niche volume? With the plethora of plant-based primers out there, though, it can be hard to decide which cookbook is right for the kind of cooking you want to do. Plus, Katzen’s illustrations are so fun.

2014 246

2014 2007 Definition Casual 246

EATER

AUGUST 3, 2023

Transplanted from Sicily in the early 15th century, the crop flourished, and Madeira quickly became a large source of sugar for the rest of Europe. Those in the know order the off-menu ventresca de atum grelhada (grilled tuna belly), while the espetada is pretty much perfect, grilled the old-school way on laurel branches.

Back of House 246

Back of House Seasonal Menu Café White Paper 246

Open for Business

APRIL 12, 2023

Looking over the $250 tasting menu, it’s easy to see why: Dishes such as the troll-caught Alaskan king salmon served with romanesco and steelhead roe are sustainably sourced and gracefully couriered through the sea-toned dining room by expert staff, giving the whole experience an overtone of luxury befitting of the price tag.

Fine Dining 148

Fine Dining Front of House 2003 Dine-in 148

Modern Restaurant Management

NOVEMBER 20, 2019

Since then, the couple has worked to streamline operations and build-out the menu, while also repositioning the brand for expansion. “The restaurant appeals to consumers from all walks of life and we just see so much potential in this concept and its menu. The menu may vary by location.

Franchise 261

Franchise Franchising Customer Experience 2020 261

Restaurant Clicks

NOVEMBER 24, 2021

The menus place a focus on locally sourced seafood. Dead Line focuses on serving local, seasonal cuisine. With a customizable menu and dedicated server, the experience is quality. For a sit-down dinner, the room holds twenty-eight people, and the menu is served family-style. Make a Reservation. Order Online.

Dine-in 112

Dine-in Seasonal Menu Reservations Online Ordering 112

Restaurant Clicks

SEPTEMBER 21, 2021

The restaurant has won numerous awards, including the Wine Spectator Award of Excellence 2009-2018, Herald Readers Choice Winner 2018, and OpenTable Winner for Diner’s Choice 2012-2018. Just two blocks from the historic entrance to Indiana University, Big Woods accommodates everyone in every season. Order Online.

Online Ordering 110

Online Ordering Café Seasonal Menu Food Order 110

Restaurant Clicks

OCTOBER 9, 2021

Doug and his wife Lori are both seasoned hospitality industry veterans who spent years studying and perfecting the art of Neapolitan pizza. Fieri liked Dough so much in 2011 that Diners, Drive-Ins, and Dives went back for a second and third taste in 2018 and, most recently, 2021. Order Online. Big Lou’s Pizza.

Online Ordering 102

Online Ordering Seasonal Menu Back of House Food Order 102

SpotOn

SEPTEMBER 20, 2024

The joy of sourcing great ingredients, preparing unique dishes, and serving guests is what makes owning a restaurant so different from any other small business.  When we closed Hog & Rocks in 2018, there were four other restaurants within three blocks serving $1 oysters. No one sold 15,000 per month, though.

Loyalty Program 98

Loyalty Program Online Ordering Point of Sale Customer Service 98

Restaurant Clicks

OCTOBER 23, 2021

Meadowsweet offers some of the freshest locally sourced food in the entire city because owners Polo and Stephanie grow many of the vegetables themselves on their farm in upstate NY. Their seasonal menu rotates near-daily, featuring a variety of sandwiches and meat-and-veggie dishes.

Front of House 109

Front of House Seasonal Menu Online Ordering Website Management 109