Indoor Media
JULY 15, 2021
Yelp is a great tool and a major annoyance for modern business owners, especially for restaurateurs. Long gone are the days when all a restaurant needed to do was set up shop, hope for a review in a local paper, some foot traffic, and word-of-mouth recommendation to drive business. There are over 1 million restaurants in the United States as of 2021.
Restaurant365
JULY 14, 2021
Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten. The EPA estimates that food makes up 24% of what reaches landfills, which means more food reaches “landfills and combustion facilities than any other single material in our everyday trash.” However, the impact of food waste doesn’t just stop at landfills.
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Restaurant Clicks
JULY 15, 2021
Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. It sets the tone of a business establishment and sets the most profitable prices. Examining this cost and possible profit of each dish might help a struggling business become profitable.
Culinary Cues
JULY 14, 2021
Look around – they’re slowly, but surely coming back. You know – the individuals who found their mission as a cook – they have been tucked away since March of 2020 waiting for an opportunity to open that knife roll bag, draw their essential tools across that water stone and hone the edges on a steel and counting the days when they could once again find the rhythm of the line.
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.
7 Shifts
JULY 16, 2021
So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done. At their best, they're an essential part of their community—a third place beyond work and the home.
Modern Restaurant Management
JULY 15, 2021
The restaurant industry is roaring back into action as pandemic lockdowns wind down. That said, the processes that became norms during the pandemic, such as online ordering and contactless pickup, are here to stay for the convenience of hungry customers. In fact, a recent Paytronix/PYMNTS report revealed 92 percent of vaccinated dining customers plan to keep ordering online, and another found sales generated through digital ordering platforms grew more than three times once the pandemic began.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Hot Schedules
JULY 15, 2021
Blog. Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. Hospitality systems can’t undo labor legislation, failed harvests or political turmoil, and with hotels in urban markets still seeing revenues dip as much as 52 percent compared to 2019, operators need to utilize every possible method to cut costs.
7 Shifts
JULY 14, 2021
How do the world's best restaurateurs hire their teams? We got a pretty good idea when we had the pleasure of hosting Danny Meyer in our office (virtually, of course!) for a fireside chat with 7shifts CEO, Jordan Boesch. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , a growth fund that invests in hospitality companies.
Modern Restaurant Management
JULY 14, 2021
In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions. The talent acquisition funnel starts with building awareness, driving consideration, then interest before moving into traditional recruitment steps of application, interview selection, and hiring.
Cheetah
JULY 14, 2021
Reading Time: 3 minutes. In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most.
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Restaurant Clicks
JULY 13, 2021
Chinese food is the ultimate take-out food, its sweet, sour, tangy, and spicy sauces make marinating vegetables, meats, and seafood more perfect the longer it sits. Chinese immigrants have popularized traditional Chinese dishes by fusing them with American ingredients like cream cheese and wheat noodles to create an entirely different menu than what you might encounter in China.
EATER
JULY 14, 2021
The porcelain wonder uses a moat of saltwater to create a natural seal In the 1970s, archaeologists in China stumbled across the 2,000-year-old tomb of a noblewoman from the Han dynasty. Known as Lady Dai , she was surrounded by lavish clothes, jewelry, and the remnants of her last banquet. Among the haul she was taking into the afterlife was a collection of pickle jars and a thick manuscript of corresponding pickle recipes.
Modern Restaurant Management
JULY 13, 2021
Hold the pickles but double-up on mayo. Gluten-free buns, please. Supersize it – every time. We’ve entered an age where personalization is everything. As a result, quick-service and fast-casual restaurants are increasingly harnessing big data and automation to give their customers what they want before an order comes out of their mouth – or their brand’s app.
Indoor Media
JULY 12, 2021
It’s 2021, and the world is well into the digital age. The internet rules the world — people live on social media. For example, there are about 2.85 billion monthly active users on Facebook, which is a little more than a third of the world’s population. If you have an iPhone, you probably get a notification about your average daily screen time once a week.
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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.
Restaurant Clicks
JULY 14, 2021
As lockdowns continue to lift across the country, excited patrons are returning to bars and restaurants, eager to find fun. However, for women who haven’t been in a bar recently, it’s important to never forget basic safety techniques. Enter the angel shot. It’s a simple, subtle, and effective way for women to ask for help from bartenders and servers.
A Wine Story
JULY 13, 2021
Alto Adige Wines. Alto Adige Wines. Alto Adige is one of Italy’s smallest wine regions. You may hear the German language here, or see a German surname. The reason is that for many years (at different times) the region was under Italian and German rule. The spectacular wines result from a climate that varies between Mediterranean and Alpine. Eduard Bernhart, Director of the Consorzio of Alto Adige Wines and publicist Morgan Perry orchestrated this webinar presentation, complete with a wine
Modern Restaurant Management
JULY 15, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Alex Canter, CEO of Ordermark, which helps restaurants increase efficiency and grow profits by aggregating mobile orders across all of the major online-ordering services into a single dashboard and printer. The duo talked about what’s next for the restaurant industry post-pandemic, technology in restaurants, and Ordermark/Nextbite.
The Eat Restaurant
JULY 14, 2021
As digitization reshapes the functional and operational outlook of the restaurant industry, major independents and franchisees alike are clinging to data in the hope that it’ll help them succeed in this modern business landscape.
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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.
Restaurant Engine
JULY 14, 2021
You’ll find offering your customers a smaller menu, they’ll order more because it’s easier to decide. When it comes to the restaurant menu , many restaurant owners tend to think bigger and longer is better. While this may work for a few select restaurants, we want you to know smaller menus are often better for you and generate more revenue.
Future Food
JULY 13, 2021
The Tasman Hobart The Tasman Signature Restaurant, celebrates Chef Massimo Mele’s heritage of traditional Italian cuisine with a local Tasmanian twist, making the most of the abundant local produce. Image via Trip Advisor. The elevation of F&B in the Hotel industry Capturing market share through the delivery of “High Street” quality F&B. Future Food are leaders in Food & Hospitality Consulting to the hotel industry, partnering with developers and hotel operators around the world to m
Modern Restaurant Management
JULY 13, 2021
When six years of growth for the restaurant industry are wiped away in a year, it’s no surprise that the National Restaurant Association is saying that 2020 was the worst year for restaurants. With more vaccinations, restrictions are lifting and diners are returning in droves. However, costs are not returning to pre pandemic levels. Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions contin
Lady Boss Blogger
JULY 12, 2021
Podcasts are great ways to connect with your audience, spread ideas, and entertain others. Podcasters know the importance of correctly marketing their content in order to gain a devoted following. Just passively hoping people will tune into your podcast unfortunately will not work and will not allow you to have a successful podcast. Properly using […].
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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.
The Restaurant Times
JULY 16, 2021
KLC Virtual Restaurants is a multi-brand virtual restaurant company focused on delivering delicious food from a variety of cuisines across the GCC region. Having identified a growing demand for quality food at reasonable prices in the home delivery segment, KLC developed virtual restaurants to satisfy the online market demand. Operating over 40 virtual brands via a vertically integrated cloud kitchen business model, KLC has efficiently targeted ever-changing consumer tastes.
EATER
JULY 14, 2021
Allie Sullberg. The earliest cookbooks were light on instruction and heavy on assumed knowledge — a style our recent, prescriptive recipe-obsessed food culture is now looping back to You don’t need a recipe. Really, you don’t. So chastises the back cover of Sam Sifton’s new book New York Times Cooking: No-Recipe Recipes , which, despite its own pretensions, is full of recipes.
Modern Restaurant Management
JULY 16, 2021
The restaurant industry isn’t totally out of the coronavirus pandemic woods yet, but those that have survived this long have proved their resilience and agility in adapting to once-in-a-lifetime (hopefully) circumstances. The trick will to be bring the same resourcefulness they’ve shown so far to overcome the barriers ahead – even as they continue to leverage the opportunities.
Sculpture Hospitality
JULY 15, 2021
Are you struggling to gain complete visibility and control over your restaurant or bar’s inventory ?
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.
ExactHire - Restaurants
JULY 16, 2021
If you’re like most employers, the current worker shortage has you rethinking your hiring strategy. This is especially true in industries like construction, restaurant, and home service. Perhaps in the past you’ve been able to avoid implementing an online job application without sacrificing the quality of applicants you attract. But if you’re one of the thousands of businesses forced to shorten hours or reduce the number of customers you can serve because you don’t have enough workers, you can’t
EATER
JULY 13, 2021
The kishek and cheese man’oushe at Reem’s | Michelle K. Min. Breaking down the food, labor, and fixed costs of Reem’s popular kishek and cheese man’oushe 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.
Modern Restaurant Management
JULY 15, 2021
Running a restaurant can be a rewarding and demanding career. To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks.
Rocket Fuel
JULY 13, 2021
Everything You Need to Know About Hiring & Retaining. Teenagers During the 2021 Labor Crisis. The post Everything You Need to Know About Hiring & Retaining Teenagers During the 2021 Labor Crisis appeared first on Delaget.
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.
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