Modern Restaurant Management

MARCH 20, 2024

Facing harsh headwinds in the form of stiff competition, tough macroeconomic conditions, and ever-evolving consumer preferences, running and scaling a successful restaurant business requires a nimble approach that encompasses four key focuses. From attracting investors to prioritizing repeatable unit economics, there has never been a more crucial time to be disciplined during the growth phase of building a restaurant.

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EATER

MARCH 20, 2024

Carina Guevara Why TikToks filmed at the taco truck, the taqueria, or otherwise around food feel so much like home I spend a fair amount of time scrolling the depths of Latinx TikTok, and the subject of tacos is inevitably one of the subgenres that takes up much of my FYP. The first time I noticed Mario Lopez appearing in my feed — Lopez, who I still see as the muscly teen heartthrob who first flashed his sparkly dimples as A.C.

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Modern Restaurant Management

MARCH 20, 2024

How can ChatGPT and other AI platforms be used to help restaurants? In this episode of the Making Dough Show, they discuss the ways AI can be used in restaurant management from crafting email marketing campaigns to creating seasonal menus,, social media content creation, inventory management, and competitor analysis, analyze customer feedback, and more.

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Marketing Email Marketing Social Media Inventory 110

Restaurant Business

MARCH 20, 2024

At first glance, it might seem that the purpose of food lockers is to provide fast, secure order pickup for busy students and guests. But that’s just the beginning. College and university dining leaders use smart food locker solutions in a variety of unexpected ways, depending on the unique challenges they face. Here are a few recent examples of how leading higher ed dining programs are using smart food pickup solutions to solve challenges like reducing crowds and lines, securing mobile orders,

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Speaker: Amanda Adams, Fractional CFO, CPA

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

2025

Qu

MARCH 20, 2024

Let's talk about what's hot in the world of QSR and Fast Casual restaurants. Guests are steering the wheel toward self-serve options that cater to their unique preferences. The results of Qu’s 5th Annual Digital Survey unveil how unified technology and flexible options are ruling the investment roadmap this year. It’s all about options and convenience for the guest.

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Restaurant Business

MARCH 20, 2024

It’s no secret that in recent years, consumers have increasingly prioritized eco-friendliness and sustainability in various parts of their lives. From the rise in popularity of electric cars to consumers’ obsession with reusable water bottles, it’s clear that consumers want more sustainability in their day-to-day lives. When they choose where to dine, that’s no different—for operators, offering sustainable packaging products is a way to generate value, and according to Technomic’s 2023 Value and

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Restaurant Business

MARCH 20, 2024

The Bottom Line: Restaurant brands want traffic. Franchisees want profitability. The current operating environment is making that a tough choice and the result has increased tension at many franchises.

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Culinary Digital

MARCH 20, 2024

A streamlined menu offers many strategic advantages that work in unison to significantly accelerate service within food service establishments. This intentional simplification of the menu not only enhances the efficiency of the back of the house but also benefits the front of the house. Quicker Table Turnover The relationship between shorter wait times for food and faster table turnover is a fundamental dynamic that substantially impacts overall efficiency and success.

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Restaurant Business

MARCH 20, 2024

Denise Nelsen spent more than two decades at Starbucks, most recently leading U.S. operations. Now she's plotting new business ventures and international growth at the fast-casual burger brand.

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SpotOn

MARCH 20, 2024

Matthew Cook stood across the street from 850 Degrees, a popular woodfire pizza restaurant in Connecticut. He knew these types of businesses didn’t want to waste time listening to another sales pitch. Since he luckily knew the owners from his experience as a chef in New York City, Matthew already had a plan. The owners of the restaurant previously supplied Matthew with the best ingredients for his favorite fine-dining restaurant, where Matthew himself worked to garner a reputation as both

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Advertiser: Paycor

Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!

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Clover - Restaurants

MARCH 20, 2024

“Even with today’s economic headwinds, franchised businesses continue to grow, providing more good-paying jobs for their employees, and serving their local communities,” said International Franchise Association (IFA) president and CEO Matt Haller. “After a historic year of growth during the post-pandemic recovery, the size of the franchise economy in 2023 will exceed pre-pandemic levels—demonstrating the power of the business model for prospective business owners when franchisors and franchisees

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Franchise Franchising Document License 52

The Eat Restaurant

MARCH 20, 2024

If you’re itching to turn the key in the door of your very own small restaurant, clarity, and guidance are pivotal.

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Management Management 78

Restaurant Business

MARCH 20, 2024

Neary spent 15 years with Auntie Anne’s and most recently served as brand president at quick-service franchisee KBP Brands. She’s charged with ushering in a “new era of growth” at the Mexican fast-food chain.

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Serving Food Leadership 111

Margin Edge

MARCH 20, 2024

This month we look at: onion prices, the pros and cons of venture capital funding, how to respond to bad reviews, inflation and national restaurant sales trends from February.

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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

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Restaurant Business

MARCH 20, 2024

Salaried quick-service employees will be entitled to overtime if they make less than about $84,000 a year. And that's just one of the other surprises the bill is packing.

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Food 116

EATER

MARCH 20, 2024

Photo illustration by Lille Allen; soup image by Emma Wartzman. Who says that soup needs to feed a crowd? We may have passed peak winter doldrums, but the blahness of March persists — and I’m still craving the dish that brings me the most nourishment, the most warmth, and the most comfort: soup. But making soup at this point? That’s a different story.

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Restaurant Business

MARCH 20, 2024

A Deeper Dive: Therese Gearhart, president and CEO of the Women’s Foodservice Forum, joins the podcast to talk about the industry’s track record of promoting women.

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EATER

MARCH 20, 2024

The Stanley cup may be the most popular water bottle right now, but Igloo is vying for some of the TikTok and Instagram attention, too.

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Advertiser: Paycor

HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.