Modern Restaurant Management

MAY 21, 2021

A restaurant is only as good as the team behind the scenes. As an owner or manager, you’re already well aware that your team and your customers are the lifeblood of your enterprise. Considering your customers as part of your team may be an even more constructive approach. Just like your team, you need to engage with your customers. Businesses that can’t comprehend the importance of customer engagement view their customers as nothing more than, well… customers.

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Social Media Customer Experience Email Marketing Online Ordering 203

Sante

MAY 2, 2021

A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading.

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Operations Food 2021 Inventory 246

The Eat Restaurant

MAY 6, 2021

In the restaurant industry, maintaining good customer relationships is just as important as having a functioning kitchen. But between running a restaurant and managing its finances, restaurant management tends to forget to allocate the time to better understand their customers. This is where Customer Relationship Management (CRM) can be of use. CRM helps restaurants collect data about their guests through different sources like online and phone reservations.

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Front of House Customer Experience Seating Reservations 148

Culinary Cues

MAY 23, 2021

Most of us will remember those opening lines to Charles Dickens: Tale of Two Cities: “It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair.

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Guest Recovery Front of House Employee Relations Food Truck 446

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

7 Shifts

MAY 13, 2021

We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read. But once you put that schedule out into the world, it tends to break down.

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Document POS 2000 Take-out 418

Typsy

MAY 11, 2021

As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates. Even though investing in technology can be a little daunting at first, it will help improve your customer service as well as help your restaurant grow and succeed.

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Technology Loyalty Program Customer Experience Customer Service 183

Next Restaurants

MAY 12, 2021

By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts? If the content on social media doesn’t make someone want to swing by for a drink in the evening, it’s time to make it “tastier.”.

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Bar Marketing Email Marketing Social Media 164

Focus POS

MAY 18, 2021

Focus Adds Delivery Integrations to the Focus Cloud Ecosystem. Focus’s new partnerships with Uber Eats and DoorDash opens new doors of revenue opportunities for restaurant operators. . San Antonio, TX—May 18, 2021—Focus POS, a leading provider of restaurant management software, is excited to announce new delivery partnerships to its suite of cloud-based integrations for restaurant operators.

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POS Delivery Seasonal Menu Food Order 151

Culinary Cues

MAY 4, 2021

We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope. As states wrestle with decisions to open everything back up and whether the timing is right or premature – the real demon remains those who deny their role in turning things around whether it is preventative measures or standing in line for

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Customer Service Customer Experience Training Pricing 490

7 Shifts

MAY 28, 2021

Inspired by the late-night Windsor kebab stand and his favorite family recipes, Brandon Bahoura created Pita Way in 2010 to bring healthy, fast Mediterranean food to the masses in Michigan. They quickly became known for their high-quality food, great service, and comfortable atmosphere. 11 years later, they still bring their signature quesopitas (a pita-quesadilla hybrid) and Mediterranean bowls to hungry guests—just at a much larger scale.

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Communication 2010 Management Management 370

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Hiring

Hot Schedules

MAY 25, 2021

Blog. I am Fourth. Stories of the teams and individuals that make Fourth such a unique place to work for. T oday we are meeting with some of the team members behind MacromatiX, – Fourth’s global solution for Quick Service Restaurants (QSR). The team is growing, and we thought this is a great opportunity to sit and talk with them about their work at Fourth and what it takes to further develop and enhance a product with 20 successful years of history, as well as what it takes to collaborate

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Cash Management Customer Service Customer Experience Sports 148

Modern Restaurant Management

MAY 14, 2021

The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Although, the many challenges brought about by the pandemic, have led the restaurant industry down a path that is beyond this phase.

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Waste Compost Recycling Food 211

Sling

MAY 21, 2021

As a manager, it’s your responsibility to get the most out of your team. You put a lot of time and effort into hiring the right people, getting them up to speed , and keeping them motivated. But all of that has little to do with actual team performance. So what’s a busy manager to do? Find ways to improve work performance. In this article, the experts at Sling give you tips that will help keep your employees engaged and working at their full potential. .

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Tip Distribution Small Business Communication Training 148

Cheetah

MAY 11, 2021

Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population. In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity!

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Back of House Front of House Food Supply Coaching 148

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Beverage

Culinary Cues

MAY 5, 2021

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and someti

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Hotels Employee Relations Coaching Training 425

7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season.

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Front of House Employee Relations Back of House Take-out 370

Hot Schedules

MAY 10, 2021

Blog. Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute.

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Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

MAY 11, 2021

The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” But how exactly can they find these workers? Remember, it’s not just restaurants reopening and looking for talent – it’s hotels, sports and entertainment venues.

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Hiring Recruiting Sports Entertainment 197

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Restaurant365

MAY 26, 2021

If we learned one thing from 2020, it’s that agility in planning matters for alcohol businesses. By this time last year, the best intentions had fallen by the wayside, and most in the industry were left to react and adapt to events in real time. Now, with vaccines gaining accessibility and acceptance, lockdown restrictions lifting, and consumers returning to “normal” life, restaurants are building plans centered around the potential for a hopeful yet still unknown future.

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Bar Guest Recovery Cash Management Food Truck 158

Cheetah

MAY 7, 2021

Reading Time: 3 minutes. Traditionally, Mother’s Day is the busiest day of the year for restaurants. Last year, COVID-19 kept many families apart, forcing them to miss out on one the most joyous, delicious celebrations of the year. This year, many restaurants are welcoming back customers for in-person dining and more than half the country’s population planning to dine out.

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Social Media Specials Customer Service Customer Experience 148

Culinary Cues

MAY 15, 2021

History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Transitioning through this pandemic is one of those experiences, a life-changing time that offers a number of important lessons – but which of these lessons will result in real learning?

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Customer Experience Cash Management Customer Service Front of House 397

7 Shifts

MAY 10, 2021

On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. We chatted about all things labor shortage, and ways that restaurants can position themselves better to attract staff that sticks around.

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Hiring Back of House Tip Distribution Insurance 370

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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.

Food

Focus POS

MAY 24, 2021

Delivery Apps: They Matter to Restaurateurs. If you’re a restaurant owner, you may find yourself wondering why you should expend time, energy, and expense on integrating with third-party delivery apps like DoorDash or Uber Eats. After all, wouldn’t you prefer having your customers come to your dining room, pick up their food, or utilize your in-house delivery service?

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Delivery Customer Service POS Online Ordering 139

Modern Restaurant Management

MAY 6, 2021

The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions.

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Hiring FOH BOH Coaching 197

Typsy

MAY 18, 2021

The Covid pandemic initially caused major upheaval for hospitality businesses globally with business closures and staff being furloughed or losing jobs. Many of those businesses are now faced with the difficulty of finding and recruiting staff due to a global hospitality skills shortage as they attempt to open again and resume operations. There are many factors contributing to the current skills shortage, many of which are beyond the direct control of managers or owners.

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Training Hospitality Recruiting Demo 156

Cheetah

MAY 17, 2021

Reading Time: 4 minutes. $28.6 Billion. That’s how much the American COVID-19 Rescue Plan has put towards the Restaurant Revitalization Fund (RRF). Applications opened on May 3 rd 2021 and $2.7 Billion in financial support have already been distributed to over 21,000 restaurants within the first week alone. Whatever your stance on government, that has got to be a record.

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Webinar Point of Sale Small Business Food Truck 143

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

Culinary Cues

MAY 16, 2021

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do. Let’s focus on the passion associated with creating and what the results can be when we tap into that passion.

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Dine-in Take-out Customer Experience Café 447

7 Shifts

MAY 3, 2021

Patio season is upon us—and it looks a bit different than years’ past. Tables on the sidewalk. Sidewalk structures. For some restaurants, it’s been a lifeline during the pandemic—the only way to make payroll each week. For some, it’s been a way to improve and bolster their business. But what’s undeniable is that moving tables outside creates new obstacles and challenges to the already complex life of a restaurateur or worker.

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EATER

MAY 17, 2021

Photo by James Park. Breaking down the food, labor, and fixed costs of Dirt Candy’s popular spinach croque-monsieur We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

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Food Order Delivery Food Safety Compost 145

Modern Restaurant Management

MAY 3, 2021

Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs. This success is based on a pivot to seamless mobile experiences and tech-driven data amid an ever-changing set of variables from regulation to consumer behaviors.

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Technology Mobile Ordering Kitchen Safety Food Safety 197

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