Modern Restaurant Management

JULY 28, 2023

Restaurant operators are always looking for new tools, promotion channels, and advertising options, but they might not be quite sure what they need to say to tempt a potential guest. Before dealing with promotion of any kind, you should determine your restaurant’s base: the value of the establishment, its uniqueness, target audience, and the place that the restaurant occupies in the minds of guests.

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Modern Restaurant Management

JULY 6, 2023

Dead times are a hit to your wallet as a business owner as empty seats represent wasted capital investment. Now, you can resurrect your dead times and build a new stream of revenue through innovative technology providing messaging that appeals directly to each consumer on a personal level. Seeing empty seats in your restaurant is disheartening, but the impact goes beyond just losing money.

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Seating Innovation Marketing Loyalty Program 180

Marketing4Restaurants

JULY 27, 2023

A lot of businesses thrive or die depending on the amount of marketing done. Here are some common mistakes we’ve observed that hinder most businesses: Zero marketing One of the most basic mistakes is simply not doing any marketing at all. Some believe that the product would be enough to carry the name around but that is still lost potential customers.

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Modern Restaurant Management

JULY 25, 2023

Artificial intelligence (AI) isn’t new, but suddenly it’s everywhere. Stories of its perils or profits appear in everything you read, scroll, listen to, or watch, making it difficult to separate hype from help. Our Revenue Management Solutions (RMS) team believes AI falls into the latter category. We also believe in the fast-paced world of the restaurant industry, Artificial Intelligence (AI) is emerging as a key ingredient for success.

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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

Crunchtime

JULY 6, 2023

This post was contributed by Sage, a Crunchtime accounting and payrol l integration partner. Managing restaurant payrollis a complex business, and it becomes more challenging the more restaurants you have­—especially if they’re based in different locations.

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Bizimply

JULY 12, 2023

Did you know tipping started in the Roman Imperial Era? Or that tipping can make you understand how satisfied your customers are? Check out those and other curiosities about Tipping Culture in the UK and Ireland. The post <b> The History of Tipping</b>: Some Facts (or Myths) You Should Know About It appeared first on Bizimply.

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7 Shifts

JULY 12, 2023

Kwini Reed fell into the restaurant industry by accident. She met her now husband and business partner, chef Michael Reed when he worked at Poppy + Rose in downtown LA. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers.

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Sante

JULY 31, 2023

I travel often as a food and wine writer, eating in high-end restaurants wherever I can find them. I also read my colleague’s writings. Here are some common restaurant fails that are easy to avoid.

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Modern Restaurant Management

JULY 5, 2023

The quick service restaurant (QSR) industry is currently experiencing a trend of commoditization, with low barriers to entry and a standardized set of features offered by most restaurants. This trend is primarily driven by advancements in point of sale (POS) systems and the availability of white label, plug-and-play online ordering systems. In today’s highly competitive landscape, marketing departments are focused on getting a 360-degree view of the customer in order to personalize their e

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Sculpture Hospitality

JULY 25, 2023

In the ever-evolving landscape of the restaurant industry, standing out and thriving requires more than just offering great food. It demands a relentless pursuit of excellence, a commitment to continuous improvement, and an unwavering dedication to delivering exceptional experiences for customers.

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Advertiser: Paycor

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Hiring

The Wine Knitter

JULY 21, 2023

Fourth of July has come and gone, and the fireworks and sparklers have been put away. However, the sparkles, as in sparkling wine, continue at my house with corks popping and bubbles flowing! I never need an occasion to pour sparkling wine, and as I’m sure you all know by now, I love celebrating “just because” moments. Don’t you?

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Culinary Cues

JULY 2, 2023

Keep it simple – do it well The word “simple” is so misunderstood. We understand “easy” to mean without much physical, mental, or emotional effort, but “simple” is hard to define because simple in a kitchen can be quite challenging physically, mentally, and emotionally. These words are not synonymous. Brewing coffee is easy, but brewing exceptional coffee is not simple.

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EATER

JULY 7, 2023

Lille Allen/Eater After years of artificially low menu prices, service fees feel like an inevitable, annoying part of dining out now If you’re the type of diner who regularly eats at restaurants, you’ve almost assuredly noticed a “service fee” tacked on to your check at one establishment or another. These fees, which can range from 3 percent to 20 percent of your total bill, are increasingly ubiquitous as the cost of doing business gets more expensive for restaurants.

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Front of House Customer Service Back of House Restaurant Law 98

Sante

JULY 31, 2023

Restaurants must find the fine balance of the art of cooking and effectively running a business

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Management Management 242

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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.

Beverage

Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. It can help improve restaurants’ transparency, validation, verification, and communication, driving key performance indicators (KPIs) like increased customer satisfaction, trust, and loyalty. AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand.

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Bizimply

JULY 25, 2023

Having trouble finding a good mix between work and life as a Frontline Manager? Want to know how to handle your tasks and still be there for your family? Check out our blog post about work-life balance for useful tips for finding balance. The post <b>Frontline Managers</b>: How Can You Prioritise Work-Life Balance? appeared first on Bizimply.

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Restaurant Business

JULY 18, 2023

Consumers drink a lot of coffee, and they drink it all day long. Coffee-based drinks have a place across most dayparts in foodservice settings, according to Technomic’s 2022 Beverage Consumer Trend Report—77% of consumers said that they order coffee for breakfast, 26% order coffee for lunch, 13% for dinner and 26% enjoy coffee as a between-meal snack.

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Hotels Beverage Customer Service Customer Experience 98

Culinary Cues

JULY 25, 2023

A young cook once said to me: “Why are you so caught up in this ingredient, it’s just a tomato.” I was dumbfounded, it was hard to form the words that should be easy to say so instead, I just stared at him until he finally turned away and went back to work coring and quartering – just a tomato. I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in.

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Food Truck Reference Café Take-out 353

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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.

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EATER

JULY 29, 2023

Paige Vickers / Vox The borax challenge was never just a dangerous TikTok trend. Disclaimer: This article is for informational purposes only; the writers are not recommending drinking Borax. Just don’t. The video has all the emblems of someone sharing their recipe for a nutritious smoothie: ingredients laid out on the counter, captions touting their health benefits.

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Sante

JULY 31, 2023

Last June, around 5 p.m. on any given Thursday night I knew exactly what I would be doing.

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Modern Restaurant Management

JULY 18, 2023

Restaurant customers are back, with many restaurants reporting business close to pre-pandemic levels. And those consumers want the restaurant experience, according to a survey earlier this year by the National Restaurant Association. It reported that “84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up.” Take a minute now and think of five things that you believe bring your customers back tim

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The Salt

JULY 10, 2023

The playful term is trending on social media: Urban workers are embracing (even while joking about) easy-to-fix, healthy Western-style lunches — think sandwiches, veggies. a lonely baked potato.

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Advertisement

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.

Food

Restaurant Business

JULY 3, 2023

The front- and back-of-house employees are part of what their union representatives say is the area's largest walkout in decades, with 15,000 workers involved.

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Culinary Cues

JULY 5, 2023

The single greatest attribute of a chef is confidence. “I can do this” are the words that rally the team, that instill calm, that pull people together, and attract supporters. This is what draws the very best employees to a restaurant, leads those with the means to invest in the business, and lights up the media who will paint a picture of excellence that builds excitement and anticipation around a dining experience.

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Sports Article Leadership Presentation 360

EATER

JULY 27, 2023

Casa Bonita. | Hyoung Chang/Getty The “South Park” creators have dumped $40 million into the beloved Colorado restaurant, which is now selectively open, but to what end is still unclear You wanna come on down to where, exactly? If the answer is “unincorporated Park County, Colorado,” an hour or two outside of Denver, great news: Two guys from around there have been making a TV show about it for 26 years and counting.

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Margin Edge

JULY 30, 2023

As People and Talent Administrator, Tiffany Marquess, is one of the most seasoned employees at MarginEdge and also is one of the first people you talk to in the hiring process. Coincidence? For a company with a strong culture and deep roots in the hospitality industry, we think not. Tiffany has been with MarginEdge essentially since the company was created, but her story with supporting restaurants starts years before that at a hostess stand in an Outback Steakhouse.

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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.

Management

Modern Restaurant Management

JULY 21, 2023

Jean-Georges Director of Restaurants Vincenzo Decaria was raised in Crotone, Italy surrounded by hotels and restaurants. While studying for a law degree, he worked nights at restaurants and bars. He then started working at a private members club, Café Royal and visited New York for a consultancy job and ended up staying. Decaria has been with Jean-Georges Management for seven years and played a fundamental part in opening many of Jean-Georges’ restaurants including L’Italien and L’Asiatique in M

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Hotels Restaurant Law Hospitality Hiring 167

Bizimply

JULY 19, 2023

Running a business can be challenging, with 92% of businesses facing higher costs in 2023. An effective solution is to have a scheduling strategy. The post The Key to Save Time and Money? <b>Efficient Scheduling</b> appeared first on Bizimply.

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Restaurant Business

JULY 27, 2023

The industry veteran and operations specialist has spent more than a decade at Bloomin’, most recently as group vice president of diversity, equity and inclusion and off-premise dining.

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Culinary Cues

JULY 18, 2023

A few days ago, I decided to hang up my chef’s toque. After 55 years working and teaching in kitchens, it was time to step aside. This did not mean I would no longer be working on something food related, just not at the same level as I had for all that time. Simultaneously, my wife of 48 years and I have been clearing out much of the “stuff” accumulated over five decades, sifting through memories, laughing on occasion, and wondering why on earth we hung on to all of this.

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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

Pricing