The Restaurant Times
APRIL 8, 2021
The kitchen is arguably one of the most important parts of a restaurant. This is the main area where each menu item is prepared before being taken out to customers. Anyone that has spent enough time in a restaurant kitchen knows how busy these places can be. However, busy doesn’t necessarily mean efficient. Let’s look at various ways to run your restaurant kitchen more efficiently.
EATER
APRIL 8, 2021
Getty Images. Because drinking what you like shouldn’t be hard On any given night in the pre-pandemic days, there was a four-top at a restaurant with a small-share-plates-so-order-several-items-and-I’ll-course-it-out-for-you type of menu, and, inevitably, someone in the group would want the sommelier to recommend a wine to pair. Many times that sommelier was (or is) me, and often in that moment, I’ve hesitated.
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Typsy
APRIL 5, 2021
With the challenges caused by the COVID-19 pandemic came a wave of cybersecurity attacks that threatened systems across the globe. Two out of five of the most severe breaches have occurred within the hospitality industry. With the hospitality industry already suffering from the blow of economic shutdowns, these cybersecurity damages also jeopardized the survivability of hospitality venues.
7 Shifts
APRIL 7, 2021
As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. Not only have they had to change their interiors, but more importantly, how every employee plays a larger role in certain demands. After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly.
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Culinary Cues
APRIL 5, 2021
My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. By the time I graduated from high school I had worked at a few restaurants and found myself holding down a line position dropping fries and fish fillets into 375-degree oil. At this point working in a kitchen was all that I knew.
Modern Restaurant Management
APRIL 9, 2021
In businesses with high turnover – think, food or retail – managers spend a good portion of their time on hiring. The more efficiently and effectively they can hire, the less money and time they’ll spend, and the lower their turnover will be. Here are the five key metrics I encourage employers to track to make sure their hiring processes are as efficient and effective as possible.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Deliverect
APRIL 9, 2021
Founded in the Netherlands in the year 2000, Takeaway.com specializes in online food ordering and home delivery. In 2020, the company merged with Just Eat to form one of the leading global online food delivery companies, Just Eat Takeaway.com. Just Eat Takeaway.com currently operates in 20+ countries, with its subsidiary Takeaway.com serving Belgium, Luxembourg, Bulgaria, Portugal and Romania.
Restaurant Clicks
APRIL 9, 2021
In Washington, D.C., it seems as though there are not only a plethora of pizza restaurants, but one on every few blocks. To be successful in the Washington, D.C., area as a pizza spot, you have to be exceptional, as there really are so many options. As a consumer of pizza, you can be selective and a bonafide “pizza snob.”. With so many options of where to grab pizza on the go or for dine in, keep reading to find out the top pizza restaurants all around the Washington, D.C., area., and where to s
Modern Restaurant Management
APRIL 5, 2021
After an especially difficult year, small businesses like restaurants are scrambling to recover. With a changing landscape, it is more vital than ever to help your potential customers see great value in your business. As business owners learn to adapt, here are four of the most critical marketing mistakes to avoid. Forgetting About Mobile Users. Many business owners spend a lot of time perfecting their desktop site, but consumers are now using their phones for everything, from finding brands on
Sculpture Hospitality
APRIL 8, 2021
The term ‘loss leader’ often brings negative connotations for restaurant owners and managers, but did you know that when used properly a loss leader pricing strategy can be an effective way for restaurants to drive new profits?
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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!
ChowNow
APRIL 8, 2021
If you’re in the food industry, you’re no stranger to the huge food photography trend that’s been dominating news feeds everywhere for years. As a restaurant owner, your menu photos are a powerful marketing tool to attract new customers, increase ticket sizes, and retain guests. They’re ripe for use on social media, within marketing emails, and on your online ordering menu.
Restaurant Clicks
APRIL 8, 2021
What comes to mind when you think of summer in Philadelphia? I think “hot, hot, hot!” The humid and sunny weather here is lovely, but tiring. Time to sit back with a drink and relax. 2020 was a dumpster-fire of a year. But don’t worry, the summer of 2021 will be our big comeback! Here’s an insider’s guide to the best beer gardens in the city. All of these locations are open for 2021 and currently follow safety guidelines to provide you with the best drinking experiences. .
Modern Restaurant Management
APRIL 6, 2021
COVID-19 global pandemic changed nearly everything. As vaccines become widely available, businesses are itching to re-open fully in an effort to return to pre-COVID numbers. For the quick-serve (QSR) and Fast Casual industry, a re-examining of all operational processes is taking place at a rapid, yet reactive rate. Atop the list of concerns is the brick-and-mortar buildouts, and many operators and franchise concepts are realizing the un-needed burden and limited ROI with lots of square footage.
Cheetah
APRIL 5, 2021
Reading Time: 4 minutes. Check out the last chapter in our Ghost Kitchen 101 series! In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. In this article, we’ll go over the different types of ghost kitchens and how to tell which one is right for your business.
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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.
Sculpture Hospitality
APRIL 6, 2021
Running a restaurant is a dream for many people. The truth is, however, that running a successful restaurant isn’t just about crafting amazing meals. It takes a remarkable amount of work and an extensive amount of business acumen to run a successful restaurant.
Restaurant Clicks
APRIL 5, 2021
Washington, D.C. is full of vibrancy and diversity not only in the population, but in food. With a plethora of dining options, where you start is a big decision! Indian restaurants are a great start on your culinary journey. With menus that some find difficult to navigate, keep reading for top recommendations for Indian restaurants that will blow your mind.
Modern Restaurant Management
APRIL 7, 2021
A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers. The new national guidelines, called Safety First: Protecting Workers and Diners as Restaurants Reopen , were developed by the Food and Society Program at the Aspen Institute with support from Lizzie and Jonathan Tisch, the Laurie M.
EATER
APRIL 8, 2021
For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. The downtown Dallas restaurant was consistently listed as one of the best in the city, but suddenly, fears about an emerging pandemic were keeping folks home.
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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.
The Restaurant Times
APRIL 7, 2021
Today’s consumers are changing, and they want their products delivered to them faster and more efficiently. Even prior to last year’s COVID-19 flux of delivery orders, individuals were increasingly replacing carryout orders with deliveries, 21% are making this switch to home drop-offs according to a survey done by Restaurant Business. However, as more people started using delivery services, there was also an uptick in restaurants turning to third-party vendors, even though it hurt their profits.
Indoor Media
APRIL 8, 2021
When it comes to advertising, it’s best to feel out all your options. In some cases, it can be helpful to take advantage of different mediums during different seasons. For example, sponsoring a local sports team in the spring is a great way to reach your community and add some local flair to your campaign. Similarly, looking into grocery store advertising around the holidays is an easy way to reach your customers when they’re shopping for their families.
Modern Restaurant Management
APRIL 8, 2021
The journey from franchisee to franchisor is the focus of this episode of The Main Course as host Barbara Castiglia speaks with brothers Neal and Nimesh Dahya, who purchased Fosters Freeze in 2015. The iconic soft-serve brand dates back to the 1940s and the brothers listened to franchisees to understand their concerns while updating the brand. Now, they focus on growing it. “We knew from what we learned; we could acquire the brand and take it to the next level.
EATER
APRIL 9, 2021
Photo-collage by Eater. Photos via Dolly Parton and Jeni’s Ice Cream. The artisan ice cream brand wasn’t able to keep up with fans’ demand for the singer/songwriter’s limited Strawberry Pretzel Pie flavor A new ice cream flavor made by Dolly Parton and artisan ice cream company Jeni’s is in such high demand, customers trying to get their hands on the limited-run pints crashed the Jeni’s website on the release date yesterday.
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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.
Restaurant365
APRIL 8, 2021
Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry. First, stay-at-home orders and dining restrictions prompted restaurants to focus on takeout and delivery. Now, the pandemic has impacted what the dining experience looks like, what guests want, and most significantly—the demand for delivery and takeout.
Indoor Media
APRIL 5, 2021
Whether you’re connecting with customers on social media or playing email tag with important clients, every small business owner needs to organize their life online. When you’re first starting, creating and maintaining social media profiles can seem overwhelming — but that’s just the beginning. Once you’ve built out your best version of your business online, you’ll need to find the right tools to handle daily life.
Modern Restaurant Management
APRIL 7, 2021
By 2030, the International Energy Agency projects there will be 130 million EVs on American roads. What does this have to do with restaurants? All those cars will require millions of plugs and there are approximately just 100,000 in current use meaning an opportunity for restaurant owners interested in hosting charging stations. Modern Restaurant Management (MRM) magazine interviewed Arcady Sosinov, Co-Founder and CEO of FreeWire, an electric vehicle charging and power startup that offers an ult
EATER
APRIL 6, 2021
Photo by DANIEL SLIM/AFP via Getty Images. Miami journalist Olee Fowler and restaurateur Simon Kim talk Miami’s winter “season on steroids” on the Eater’s Digest podcast Winter is always high season in Miami. But this year, the combination of loose restrictions in Florida, tight restrictions elsewhere, great weather, a rise in domestic travel, and pent up demand has led to a major boom in the hospitality industry, or what Eater Miami editor Olee Fowler is calling “our season on steroids.”.
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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.
Goliath Consulting
APRIL 7, 2021
Updates: 4/7/2021. PPP Update: The new deadline to apply for and receive a PPP loan (first or second draw) has been moved to May 31, 2021. The eligibility has been expanded to include some non-profit, tax-exempt organizations. ERC Updates: The ARP also expanded the 2021 ERC to all four quarters and increased the maximum amount of the credit. Severely* impacted businesses can now also take advantage of both PPP Loans and ERC stimulus programs.
Restaurant Clicks
APRIL 6, 2021
Well, I love cheeseburgers. For the last two years, I’ve attended the Philadelphia Burger Brawl, where there is a sampling of Philly’s favorite burgers. When it comes down to the BEST burger, we consider all options. There is the classic burger: meat, cheese, lettuce tomato. We also have to consider the addition of a special sauce and what that means.
Modern Restaurant Management
APRIL 8, 2021
There is a disparity today between food knowledge and food preparation skills. The pre-pandemic state of affairs, which is reasonable to expect will return as vaccines become more available and cases decrease, provided us the opportunity to experience a wide variety of types and preparations of food without actually doing the cooking. For example, Americans dine out frequently, both at fine dining restaurants and more casual establishments, with delivery apps filling in for in-person seating at
EATER
APRIL 6, 2021
Photo of the author by Melissa Heale. From poisonous plum pits to pungent durian, Kate Lebo explores the complex beauty of fruit in ‘The Book of Difficult Fruit’ In The Book of Difficult Fruit , author Kate Lebo regularly references the Doctrine of Signatures, ancient theory found in multiple cultures that one can glean the medicinal properties of plants by the part of the body they resemble.
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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