7 Shifts
JANUARY 7, 2020
What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. The people you hire to run your restaurant can make or break the business. Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly.
Modern Restaurant Management
JANUARY 21, 2020
We get it, you’re busy. The idea of using social media marketing to attract customers, all the while managing inventory and payroll, can be exhausting. But millennials and Gen-Z are quickly becoming the largest generation, overtaking baby boomers in 2019. And one thing we know about those 35 and younger – they love social media. Checking into restaurants, tagging beautiful platings, and sharing their experiences with friends and family.
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Deliverect
JANUARY 30, 2020
Food delivery is big business. The industry’s been growing at a steady pace and is expected to yield a worldwide revenue of US $164 billion by 2024. Today, 60% of all dining experiences are off-premises – a percentage that is believed to only increase. Needless to say, offering delivery is a smart move for restaurants of all sizes. But how can you make sure your at-home food experience meets your customers’ expectations?
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.
Restaurant365
JANUARY 2, 2020
Accurate restaurant sales forecasting can fuel more informed decision making in nearly every aspect of restaurant operations. Whether you’re wondering how much inventory to order next week, or how many employees should be scheduled over the holidays, a restaurant sales forecast, driven by POS data, can help you make better data-driven decisions.
Culinary Cues
JANUARY 3, 2020
Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is no easy task given the different dynamics that exist among the players. Kitchens tend to be extraordinary melting pots that attract a wide array of characters who, despite their differences, seem to rally around a few common traits: they like food,
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Sling
JANUARY 19, 2020
A team is like a family. Sure, your team isn’t related by blood, but it benefits from many of the traits that make families strong: camaraderie, cooperation, and strong bonds. Increasing employee engagement will help you build those traits and attract and retain the best talent. Without engaged employees, your team can suffer from poor performance, lack of motivation, and high turnover.
Goliath Consulting
JANUARY 1, 2020
Using Instagram, Facebook or Twitter to grow your restaurant business. By Bora Kang. With more than 79% of the US population now using Facebook, Instagram or Twitter 1 and users projected to increase to 257 million by 2023, restaurants can no longer afford not to invest in their social media presence. Millions of users utilize social media to find and share their favorite restaurants; some browse it just to figure out where and what they want to eat.
Restaurant Clicks
JANUARY 21, 2020
In an industry as passionate as the restaurant business it can be hard to stand out amongst competitors. Follow our guide on How To Build Your Restaurant Brand and learn how to present the best version of your restaurant to your customers! What is Restaurant Branding? Your restaurant’s brand is the sum of the public’s experience with your restaurant.
7 Shifts
JANUARY 14, 2020
Did you know that there are more than one million restaurants in the United States alone? These restaurants rely on 15.3 million employees to give customers the meals and experiences they crave. The key to making customers happy is to make employees happy. When staff are engaged in their work, they perform better and generate more revenue for their employers.
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!
Culinary Cues
JANUARY 23, 2020
In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but, being fully in the zone is really so much more. When a musician is in the zone – he or she becomes one with the instrument – feeling, sensing, and intellectually connected as the instrument becomes an extension of who that person is.
Modern Restaurant Management
JANUARY 28, 2020
This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: Would delivery work for my concept? A: Delivery –of all things– is a hot topic. Consumers demand it and the market has responded by offering several delivery options, from independent delivery companies to national firms.
Sante
JANUARY 22, 2020
Luxury Wine Marketingl.jpg. Author(s): Catherine Fallis. Teaser: Luxury Wine Marketing, The Art and Science of Luxury Wine Branding, is a must read for any food and beverage or hospitality industry professional dealing with upper tier wines. Luxury Wine Marketing, The Art and Science of Luxury Wine Branding, is a must read for any food and beverage or hospitality industry professional dealing with upper tier wines.
Focus POS
JANUARY 15, 2020
When a technology solution affects as many areas of business as your restaurant POS system does, it can be difficult to track the true return on investment (ROI) that it offers. Without knowing the actual ROI, you won’t be able to understand its true value or which operations need to be further improved upon. The first step to understanding the true ROI from a restaurant POS system is to determine quantifiable factors that are influenced by the POS.
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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.
Perfect Daily Grind
JANUARY 23, 2020
A thriving specialty coffee shop environment revolves around consistently crafting and serving bespoke, high-quality beverages – and your staff’s performance is essential to being able to do so. When you’re looking to hire baristas, you’ll want them to stick around if they can do the job and are a good fit for your company. While you’ve probably put effort into sourcing, shortlisting, and selecting the right baristas to work in your café, you’ll need to pay just as much attention to their onboa
7 Shifts
JANUARY 23, 2020
Are you opening a restaurant in 2020? Congrats! ?? And good luck. It’s going to be the ride of your life. As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. This advice were submitted by owners and managers of restaurants of all sizes, concepts, and locations in the forthcoming 7shifts Restaurant Labor Management Study in 2020 ( subscribe to get your copy when it’s pu
Culinary Cues
JANUARY 15, 2020
I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work – there are some who view it as a necessary chore to earn a paycheck, while others may view the same work as an opportunity and something to look forward to.
Modern Restaurant Management
JANUARY 22, 2020
The food and restaurant industry has evolved dramatically over the years. Now that consumers have become more particular with dining, service standards have skyrocketed, and expectations are higher than ever before. When people decide to dine in your establishment, they don’t just want to eat good food; they want to have a pleasant experience, as well.
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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.
Sante
JANUARY 27, 2020
The creation of a destination. Emiliano De Laurentiis. A progressive evolution that has allowed Mama Lion to manage renovations and to react to evolving markets. Mama Lion , a restaurant in the Koreatown area of Los Angeles (in the Wilshire Center), first opened its doors in 1978 as a nightclub and cabaret. It was a hot location! In the 80s and 90s, it changed hands a few times, but in 2017 it re-opened, reprising the Mama Lion name and its historic glory.
Ken Burgin
JANUARY 27, 2020
I’m still trying to process and understand the implications for restaurants, cafes and foodservice – the news keep unfolding every day. I’ll keep updating this over time – so much to consider… Last year we had more than 1.4 million tourists from Chinese, many of them travelling in groups – new bookings have now been stopped.
Restaurant365
JANUARY 28, 2020
Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs. Forecasting won’t lead to perfectly accurate results every day but forecasting for restaurants is vital to recognizing trends and responding proactively.
7 Shifts
JANUARY 22, 2020
We may be well into the new year, but that doesn’t mean we can’t take a moment to celebrate 2019. It was a landmark year for 7shifts—and for restaurants. As labor regulations changed, so did 7shifts. We introduced compliance features to support Fair Workweek laws in California and New York. In May, we introduced Engage to 7shifts customers, which allowed managers to track and improve employee happiness.
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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.
Culinary Cues
JANUARY 11, 2020
Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! According to Big Picture Learning – “A 2014 survey by About.com found that the top three reasons for leaving an organization were communication related: a lack of direction from management, ove
Modern Restaurant Management
JANUARY 30, 2020
It’s a new year, and if you own or run a restaurant, the best way to start 2020 off on the right foot is to begin thinking of how you can get more traffic in the door. There are countless ways to attract customers through creative PR and marketing — so much so that it can be overwhelming. Some PR ideas can be complex, which means taking valuable time away from running the restaurant, but here we’ve outlined five PR ideas restaurant owners and managers can implement in their res
Sante
JANUARY 26, 2020
Event date: February 2, 2020 (All day). Enjoy the big game at a new eatery or acclaimed restaurant with stellar food & drink specials in Miami on Super Bowl Sunday! Kush photo credit: Gita Shonek. Ariete : Set in idyllic Coconut Grove, Chef/Owner Michael Beltran’s Ariete has established a name for itself as one Miami’s most dynamic restaurants, offering a contemporary menu of New American cuisine with Latin, particularly Cuban, influences.
360Training
JANUARY 29, 2020
Have you ever considered working at a restaurant as a waiter/waitress? Becoming a server is great because it offers numerous advantages, such as flexibility, uncapped income, and growth opportunities. However, if you don’t have specific hard and soft skills, going to work every day can turn into a chore. So, before you dive in headfirst into a career as a restaurant server, make sure you sharpen these seven skills.
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.
Perfect Daily Grind
JANUARY 15, 2020
Cold brew is a popular drink in many specialty coffee shops around the world. This is in large part thanks to demand from millennial coffee drinkers, who make up a sizable amount of the world’s coffee consuming population. Having been invented several decades ago, it’s re-emergence as a popular beverage choice for younger generations is something coffee shops and roasters should be noting.
KaTom
JANUARY 30, 2020
Fred Sauceman’s Foodservice Journey. Although most consumers only experience the components of foodservice operations directly involved in the serving process, foodservice industry careers encompass everything from equipment manufacturing and kitchen design to business management and menu creation. The process of growing, transporting, and preparing food is a complex, multifaceted endeavor that requires millions of people to fulfill a variety of roles, including some that take place far aw
Culinary Cues
JANUARY 6, 2020
White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government. Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts.
Modern Restaurant Management
JANUARY 16, 2020
What will inspire event themes and design in 2020? What menu inspiration will chefs use as they create new and fine tune traditional favorites? Wellness. Wellness is a still a top trend in catered events for 2020. It is important to people to continue their commitment to the diet and lifestyle they follow. We are designing menus in the following ways with this trend in mind: Plant Based Foods : In 2020 we will be designing menus with more plant based foods than ever!
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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