7 Shifts
DECEMBER 1, 2020
We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.
Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Here are 11 tips to set yourself up for success in 2021.
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Embrace the Suck
DECEMBER 17, 2020
In 1979, a DC-10 Passenger Jet flew from New Zealand to Antarctica on a sightseeing excursion on Air New Zealand flight 901. This 8-hour flight would provide passengers an experience of a lifetime: a chance to see the bottom of the world. 257 passengers and crew members took off at 8:20 that morning for a routine round-trip sightseeing trip with great anticipation to experience a part of the world very few people had ever seen.
Culinary Cues
DECEMBER 26, 2020
The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it. Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it.
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.
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.
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Goliath Consulting
DECEMBER 12, 2020
In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). The very same technology has been working on cameras, too. AI tech now enables cameras to perform designated tasks, recognize faces, and alert managers when issues arise in operations (2).
Xtra Chef
DECEMBER 30, 2020
Dear 2020, you will not be missed. It goes without saying that 2020 has been a challenging year for humanity. It’s been especially difficult for the hospitality industry. This past year, our industry has endured hurdles that none of us could have anticipated. Yet, here we are. We’ve made it to the end of the year. Despite the challenges, the team at xtraCHEF is grateful to the restaurant community, to our customers, to our partners and to our employees for sticking together and doing
Culinary Cues
DECEMBER 17, 2020
There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a s
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. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.
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Perfect Daily Grind
DECEMBER 4, 2020
Consistency and quality are some two attributes that customers look for in every product that they order regularly – and coffee is no exception. High-quality blends don’t just provide the right flavour, they provide the same flavour again and again so customers can keep coming back. But how do you choose a coffee blend? Is it something that you can do in-house?
7 Shifts
DECEMBER 8, 2020
What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur
Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t. Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery.
Focus POS
DECEMBER 4, 2020
COVID-19 and social distancing regulations have forced consumers into isolation. Naturally, consumers have been eager to find ways to feel normal and relieve the stress caused by living through a pandemic. Many have looked to the restaurant industry, keen to get their hands on their favorite dishes from the safety of their homes. This increased demand for online ordering and delivery, paired with various social distancing regulations, caused a massive shift in the restaurant industry.
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Culinary Cues
DECEMBER 8, 2020
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone. The line team was in total sync: Alex looked at his sous chef expediting on the other side of the pass – his eyes said: bring it on chef.
Modern Restaurant Management
DECEMBER 30, 2020
We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. While some industries have thrived, the hospitality industry has been one of the hardest hit. With continued restrictions being imposed across the country as cases surge, making it through to the other side is hardly guaranteed.
Perfect Daily Grind
DECEMBER 17, 2020
In recent years, coffee shop customers have come to demand more from their beverages. With an emerging consumer focus on health and wellness, more and more customers are looking for their drinks to do more than simply taste good; many now want the food and drink they consume to contribute to their health and wellbeing or support their lifestyle. With this in mind, many consumers have looked to traditional drinks, such as kombucha and green tea.
7 Shifts
DECEMBER 4, 2020
Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business.
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Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t. Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery.
Next Restaurants
DECEMBER 2, 2020
By Veronica Wallace, Contributor. Marketing is the lifeblood of any business, and restaurants are no exception. Unless word of mouth about your food is so powerful that guests are lining up day and night just to get a reservation, you need a website — and even if your restaurant is super popular, a website is still a good idea! You know all of this.
Culinary Cues
DECEMBER 4, 2020
Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee. The chef knows that Joe will always be ready with his mise en place at service, always be focused on excellence in cooking, he will look the part of a professional and whenever the chef is short an employee he knows that Jo
Modern Restaurant Management
DECEMBER 10, 2020
As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.
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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
Perfect Daily Grind
DECEMBER 7, 2020
Layering coffee drinks takes more time and precision than making a normal espresso-based beverage. Despite this, their unique presentation – as the drinks are often served in a glass, making the layers visible – often makes them popular among customers. However, while most layered drinks are carefully-prepared versions of preexisting beverages, some can only be made by layering the constituent ingredients.
7 Shifts
DECEMBER 18, 2020
Instagram is an important part of any business’s marketing strategy in 2021 , but you might be wondering how the social media platform can make an impact on your restaurant. In today’s world, people are constantly Instagramming their food before they eat it, especially if it looks pretty. There are bloggers who are updating their followers about their lives, everyday people trying to imitate the bloggers and food lovers who just want to share.
Goliath Consulting
DECEMBER 29, 2020
How to select bubbles like a career wine buyer. “Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.
A Wine Story
DECEMBER 14, 2020
Santa Barbara Chardonnay. California Chardonnay. Burgundy, France, is the benchmark for the finest expression of the Chardonnay grape. Top Burgundian vineyards, created over a thousand years ago by Cistercian monks. They keep their power and mystique to this day. Over the centuries and decades, many other countries–notably the United States and Australia–have tried to emulate their style and expression.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Indoor Media
DECEMBER 11, 2020
Just as online advertising has evolved, so has print. We call it Unconventional Print Advertising. IndoorMedia developed this concept over years of experimentation, and today many of our clients have come to rely on it. By combining the strengths of grocery store advertising with specific print mediums, we’ve created countless platforms for small businesses to increase their profits.
Modern Restaurant Management
DECEMBER 21, 2020
The business lessons learned during pandemic are still evolving as restaurant executives look forward to the end of this tumultuous year. As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. In reacting to COVID-19 the critical role and importance of technology saw a rapid acceleration.
EATER
DECEMBER 10, 2020
Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.
Typsy
DECEMBER 1, 2020
Once a fringe concept within the hospitality industry, sustainability has become a hot trend as we dive deeper into the 21st century. And for good reason — in a world under the continual threat of a pandemic, sustainability is more important than ever, from both an environmental and financial standpoint. In today’s blog post, guest contributor Beau Peters is back to talk us through how green initiatives can save you money while saving the planet.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
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