EATER

JANUARY 28, 2022

per hour — the lowest legal cash wage in the U.S. Melton also says she witnessed discrimination on the job — not only from customers but also from the store’s management. Even though Melton benefited financially from this practice, she spoke out about the inequity to the management. Jillian Melton was paid just $2.13

Cash Management 246

Cash Management Restaurant Law Employee Relations Food Supply 246

Modern Restaurant Management

MARCH 16, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. COVID-19 Foot Traffic at QSRs. ” is becoming “How may I take your order?

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

Aaron Allen & Associates

MARCH 3, 2022

There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. That’s where restaurant management software comes in. In this roundup, we will take a look at some of the best restaurant management software out there.

Management 120

Management Management Mobile Ordering Point of Sale 120

7 Shifts

FEBRUARY 12, 2021

They could also be trying to get out of a bad situation—be it management, building, or market related. Find out the true costs Understanding the businesses food and labor costs, monthly overhead, and a clear picture of the business cash flow. Restaurant Recruiting During and After COVID-19.

License 195

License Equipment Certification Take-out 195

The Restaurant Times

FEBRUARY 22, 2022

Investing in labour-saving technologies and providing simple and fewer menu selections, for example, has allowed them to free up cash flow and recruit more people or raise compensation. Customers are more concerned about the environment, and they want the food and beverage industry to make significant adjustments to safeguard it.

2022 98

2022 Front of House Cash Management Online Ordering 98

Lavu

NOVEMBER 1, 2023

Food delivery has become a cash cow for restaurants because it’s convenient and easy for customers. To manage and optimize the cost per delivery, restaurants often perform regular cost analysis and make necessary adjustments. By following these tips, restaurants can use food delivery to reach more people and make more money.

Delivery 167

Delivery Online Ordering Food Customer Service 167

Open for Business

MARCH 1, 2023

In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. A general manager might also wear a restaurant’s sommelier hat. Making these beverages takes more time and skill than a server or bartender has during a busy shift. Often, a single person will fill multiple jobs.

Cash Management 78

Cash Management Front of House Fast Casual Fine Dining 78

Restaurant365

JULY 29, 2021

Ultimately, managing your vendor relationships is an area of risk management. Understanding all the details you can about your current cash, loan, and grant status are essential as you look to make large-scale financing decisions. Some suppliers shifted their operations during the pandemic, and many even went out of business.

Cash Management 78

Cash Management Point of Sale 2021 Inventory 78

The Restaurant Times

JANUARY 28, 2022

Choosing a competent restaurant consultant to assist you in the development of your restaurant or food & beverage enterprise is quite beneficial in terms of establishing a consistent brand image. Recruitment and Retention . It is still difficult to operate in this market, both for new and established businesses alike.

Recruiting 52

Recruiting Customer Service Hiring Seating 52

Restaurant365

JUNE 17, 2020

Your restaurant operations include many different expenses, from food and beverage to utilities. Known as intraday polling, this technology enables restaurant managers to make hourly Labor decisions based on the amount of current sales each day to reach optimal labor performance.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Bar and Restaurant Coach

MARCH 2, 2020

In earlier posts, here and here , we talked about the importance of effective communication, and how owners and managers can create great alignment within their businesses to make sure the whole team is on the same page—pushing for the same goals. Management Focus. The food and beverage industry is a bit transitory. 5 servers.

Coaching 75

Coaching Employee Relations Hiring Document 75

The Restaurant Times

JANUARY 27, 2022

On one hand, the COVID-19 pandemic forced food and beverage establishments to move beyond their typical offerings. From online ordering, self-checkouts, and touchless payments to delivery and pick-up, the food and beverage sector can no longer afford to ignore the latest tech in order to remain relevant and competitive in the marketplace.

Fine Dining 52

Fine Dining Technology Point of Sale Online Ordering 52

The Restaurant Times

NOVEMBER 22, 2021

As a first-time entrepreneur in the food industry, the strategy for opening a restaurant begins with identifying a location, developing a concept and design, recruiting the right people, providing suitable training, branding and marketing, and effectively operating the business. Business Mentoring .

Food Safety 52

Food Safety Cash Management Customer Service Design 52

Apicbase

APRIL 20, 2022

You will also need to estimate the expected growth rate for at least the first year of the franchise business, calculate the restaurant cash flow, and determine the payback period (the time it will take to cover the capital expenditure). We suggest focusing on your earnings before interest and taxes (EBIT) to estimate cash flow.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. In theory, it sounds easy. Why Are Metrics Important? That said, let’s dig in.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

AUGUST 28, 2020

in a management role at the Officers’ Club. Trabon, menu management and publishing solutions, and MenuTrinfo®, nutritional analyst and food allergen expert, have forged a strategic alliance that enables an end-to-end solution for the calculation and presentation of menu item nutrition facts and allergen declarations.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

FEBRUARY 4, 2020

.” Prior to joining Boston Market, Wyatt served as Operations Partner/Vice President of Operations for Panera Bread, where he was responsible for all aspects of operations, including retail, marketing, recruiting, catering, facilities and bakery at more than 40 cafes in Pennsylvania, Delaware and New Jersey.

Online Ordering 305

Online Ordering Hospitality Design Cash Management 305

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Chris Adams, VP of Strategy, Oracle Food & Beverage. The battle for talent – Forced closures, layoffs and furloughs have driven a lot of workers out of the food and beverage industry.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

JULY 27, 2020

” A Mobile Community can be set up in days, with recruitment conducted through social media and other methods to enable inclusion of community groups numbering in the thousands. Avoid unnecessary interactions and touching menus, credit cards, and cash. Benefits for restaurants : Commission-free orders for takeout and dine-in.

Franchise 443

Franchise Franchising Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. ”-Food Fanatic Chef Franklin Dye.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Black Box Intelligence

FEBRUARY 1, 2022

And drill down for more granular details, such as food vs. beverage sales. Here are the restaurant sales statistics you can track with Financial Intelligence from BBI: Restaurant sales revenue (view holistic data or zoom in on food, beverage, dine-in, to-go and more). Average check per person. Sales per labor hour. Restaurant traffic.

2021 75

2021 Point of Sale Leadership Fast Casual 75

Black Box Intelligence

NOVEMBER 1, 2021

Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’. Beverage’ sentiment remained essentially flat quarter over quarter in Q3. . Main categories: food, beverage, service, ambiance, value and intent on return. . Click here for more details. . October 19, 2021.

Fast Casual 98

Fast Casual Guest Recovery Point of Sale Fine Dining 98

Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. Tech Adoption 65 percent of restaurants adopted new technology to manage labor, though 27 percent still use manual scheduling.

2025 221

2025 Loyalty Program 2024 Back of House 221

EATER

MARCH 22, 2024

It’s not a hotel company and it’s not a food and beverage company. Somehow, the "wrong crowd" managed to infiltrate New York’s Soho House — a crowd of corporate suits. They have an in-house training program for restaurant staff called Cookhouse and a bar recruitment and training program, House Tonic. It is one-of-a-kind.

Back of House 325

Back of House Social Media 2017 Hotels 325

EATER

MARCH 22, 2024

It’s not a hotel company and it’s not a food and beverage company. Somehow, the "wrong crowd" managed to infiltrate New York’s Soho House — a crowd of corporate suits. They have an in-house training program for restaurant staff called Cookhouse and a bar recruitment and training program, House Tonic. It is one-of-a-kind.

Back of House 293

Back of House Social Media 2017 Hotels 293