Embrace the Suck

JANUARY 20, 2021

If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing? Can they form a coherent sentence? Yes? Hired! The new hires stay for a few weeks but end up leaving, and the cycle of anxiety begins again. If you feel like you’re desperate to find people, if you feel like staff treats your business like a revolving door, you need a new plan to put an end to your state o

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Recruiting Coaching Hiring Take-out 384

Sculpture Hospitality

JANUARY 18, 2021

Successful beverage inventory management results in a huge number of benefits for your bar. It helps your business to reduce drink shortages, limit waste, optimize reordering, avoid order mistakes, increase profits and much more.

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Inventory Bar Waste Beverage 138

BNG Point of Sale

JANUARY 19, 2021

Running a POS system for your business is a key way to speed up orders and improve customer service; this is a universal truth for both restaurants and bars alike. Businesses like restaurants and bars use today’s advanced POS systems to their advantage, and you can benefit from them, too. There are countless benefits, from keeping your costs down, boosting your profits, to reducing theft; we’ll discuss the top reasons you should invest in a restaurant POS system.

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POS Cash Management Mobile Ordering Loyalty Program 98

Culinary Cues

JANUARY 18, 2021

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”. The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family.

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Customer Experience Blog Café Education 438

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

Embrace the Suck

JANUARY 20, 2021

The bad news : Here we are, waiting for the world to end. I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. I did not see this curveball coming. The good news : The world is not going to end! However, it is going to change, and to deal with that you need to get ready now. In fact, this market adjustment is needed.

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Modern Restaurant Management

JANUARY 20, 2021

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Not only is sustainability a hot topic in the restaurant industry, but certain sustainable practices can actually help you to manage risk and keep your business going if another disaster should strike.

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Future Food

JANUARY 19, 2021

Harbord Diggers Image Via Covered Hub. Melbourne vs Sydney What makes a ‘Sydney’ restaurant? In the course of our work, we have noticed that there are some venues that just say ‘Sydney’. We also know that over the years, Sydney restaurateurs haven’t lit up the world in Melbourne (and vice versa, we might add). All of which got us thinking about why this is so: What is it about the market that creates a ‘Sydney’ venue?

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Food Supply Influencer Entertainment Dine-in 158

Embrace the Suck

JANUARY 19, 2021

What’s going on with you? Seriously—why haven’t you started taking action on your big goals for this year yet? Still, waiting for a couple of key elements to fall into place? The position of the moon not favorable for this grand venture? Do you need to hire that one person who will allow you the time? Here are three words to write down: b t, b t, and b t.

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Back of House Take-out Reference Hiring 348

Modern Restaurant Management

JANUARY 19, 2021

Temporary pop-ups have long been a way to test a new concept without building out a full location. Creating an entire restaurant, after all, is a massive undertaking, even when not in the middle of an industry-wrecking pandemic. But, along the boulevard of online ordering, new locations are built with a handful of pixels, not a truckload of bricks. Welcome to the age of virtual restaurants.

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Front of House Online Ordering Food Order Small Business 212

Indoor Media

JANUARY 22, 2021

If you want to get ahead in this world, you’ll need to get busy. If you’re a small business, you need to be advertising locally, effectively, and immediately. Depending on your business, it may feel difficult to design a new campaign from scratch. If you have a previous idea to build off of or a template you’re dying to repurpose, the path will be even easier.

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Coupons Advertising Small Business Customer Service 157

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!

Hiring

Typsy

JANUARY 19, 2021

Before opening your doors to the public, there is an enormous and often overwhelming list of tasks to complete. This list traditionally starts 3-6 months (sometimes even more) prior to opening day. In this industry, there is never a ‘one-size fits all’ approach, but if you are thinking about opening your venue, here are some general guidelines to follow, that any seasoned restaurateur will likely agree with, no matter if it’s a 3 month or 6 month project.

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Embrace the Suck

JANUARY 19, 2021

Gather ‘round and allow me to tell you a tale. The names have been changed to protect those not so innocent. Let this tale be a precautionary lesson for you to not go down the same path lest you suffer the same fate as this restaurant did. You’ve been warned—stop reading now if you’re happy with the status quo. In an average town, there was an average restaurant.

Take-out 396

Take-out Small Business Marketing Training 396

Modern Restaurant Management

JANUARY 22, 2021

Marketing a restaurant looks completely different today than it did heading into 2020. The pandemic forced restaurants to completely transform how they operate, which naturally impacts how they interact with consumers. Not only are marketers in the restaurant space facing the fallout of the pandemic, they are dealing with the implications of ever-increasing privacy concerns.

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EATER

JANUARY 21, 2021

Shutterstock. It’s probably not Uber Eats, Postmates, or Grubhub 2020 was an undeniably big year for food delivery. As the pandemic limited access to restaurants and the government dragged — and continues to drag — on providing financial support for small businesses, consumers were given few options outside of takeout and delivery to eat a meal that they didn’t cook themselves.

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Delivery Customer Service Food Order Online Ordering 132

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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

Xtra Chef

JANUARY 21, 2021

We all know that tracking food costs is a must, allowing you to quickly identify supplier price changes, maintain accurate prime costs, and identify cost trends to make better business decisions. But for some operators, it’s important to go beyond simple food cost calculations and start tracking actual vs. theoretical food cost. An understanding of actual vs. theoretical costs can drive down costs and boost profits, while providing a picture of your restaurant’s financial health and

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Food Waste Inventory Demo 106

Sante

JANUARY 21, 2021

In our move to give Santé writers the broadest possible audience, we partnered with Aggregage last year to establish Restaurateur Continue Reading.

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Modern Restaurant Management

JANUARY 18, 2021

Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry. As the world quickly came to a screeching halt in the early months of 2020, restaurants quickly accelerated an already existing shift towards digitalization to adapt to customers' new safety and priorities. Over the past year, many restaurants have reduced the stress of the system by having consumers order online, by phone or mobile app, while additionally offering curbside deli

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Loyalty Program Mobile Ordering Customer Experience Online Ordering 203

EATER

JANUARY 22, 2021

Anucha Naisuntorn /Shutterstock. Third-party delivery apps with billions of dollars have perpetuated a distorted business model rooted in consumer convenience — and it’s restaurants and workers paying the price This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.

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2010 Online Ordering Food Order Delivery 145

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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.

Small Business

Sculpture Hospitality

JANUARY 21, 2021

Did you know that one of the most common hidden expenses for restaurateurs is down to poor food and beverage inventory management processes? Yet, despite this, many restaurants are still struggling to implement successful inventory management processes.

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Inventory Beverage Management Management 111

Deliverect

JANUARY 19, 2021

Just as everyone was making their predictions for last year’s food and restaurant trends, a certain pandemic appeared and shook things up. As people around the world stayed home more often and ordered more delivery and takeout than ever before, new trends emerged. Whereas vegan food, local ingredients, build-your-own dishes, and snack-sized bites were still very much a thing, lockdown cravings also included a lot of comfort food, like mac and cheese, burgers, and noodles, and desserts.

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2021 Food Online Ordering Consumer Goods 148

Modern Restaurant Management

JANUARY 19, 2021

Restaurants are busy establishments that face many types of business risk. There are multiple reasons for this including the inherent dangers in preparing and serving food, frequent staff turnover resulting in new team members who are unfamiliar with your operations, and a continuous stream of customers who can be injured or become ill during or after their visit, to name just a few.

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EATER

JANUARY 21, 2021

Photo by Gado Gado. For restaurants, takeout meal subscriptions offer mercifully predictable income. For diners, they create a much-needed disruption in a monotonous cooking-takeout cycle. Mariah Pisha-Duffly was exhausted with the state of the restaurant industry. It was November in Portland, Oregon, and she was dreading another two-week-long closure of her Southeast Asian restaurant Gado Gado.

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Seasonal Menu Online Ordering Point of Sale Back of House 122

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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

Indoor Media

JANUARY 18, 2021

If you’re wary of coupon advertising — don’t be. Coupon advertising is one of the easiest ways to get new customers in the door and promote brand familiarity. Whether you’re a new business in your area or just trying to excite your regulars all over again, coupons can be a great way to reach out. They’re also a careful balance of targeting, so you’ll need to hone in on exactly who you’re trying to advertise to.

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Coupons Advertising Point of Sale Customer Service 148

Next Restaurants

JANUARY 19, 2021

The following isn’t legal advice but general thoughts and guidelines to consider. Always consult with a professional attorney for any legal actions and law interpretations. COVID-19 has turned the world upside down, and that’s particularly true with the restaurant industry. According to a survey by the National Restaurant Association , 100,000 restaurants either closed permanently or long-term within six months of the pandemic reaching the United States.

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Customer Service Fine Dining Restaurant Law Hiring 104

Modern Restaurant Management

JANUARY 20, 2021

We all remember the time period when Chipotle repeatedly had one monumental security breach after another. However, data breaches can happen to restaurant chains and small eateries alike. Nearly half of cyber-attacks target small businesses and 60 percent of small companies who experience a significant attack go out of business. Ahead of Data Security Day on Jan. 28, Society Insurance has put together a brief guide to help you safeguard your restaurant against cyber attacks and what to do if one

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Insurance Loyalty Program Small Business Mobile Ordering 189

EATER

JANUARY 22, 2021

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was, in part, about reclaiming that power for the people At the height of the #EndSARS protests in Lagos, Jahmal Usen would start his work day as early as 6 a.m. With his online food store closed temporarily due to the turbulence, Usen’s time was now fully dedicated to preparing food for the thousands of young protestors taking to the streets to fight for a

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Food Supply Social Media Take-out Supplies 140

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.

Restaurant Technology Guys

JANUARY 20, 2021

Even before the advent of COVID-19, contactless restaurant technology was rapidly disrupting the traditional operating methods of the industry. The post QR, AI, Bots – How Contactless Restaurant Technology is Rapidly Transforming the Industry appeared first on Restaurant Technology Guys.

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Sling

JANUARY 22, 2021

If you’re wondering whether tip pooling can benefit your team and your restaurant, you’ve come to the right place. In this article, the restaurant-management experts at Sling give you the pros and cons of tip pooling so you can decide if it’s good for your business. What Is Tip Pooling? Tip pooling is the process of collecting all tips from servers and other tipped staff together in one lump sum and distributing that money in a certain way so as to reward and inspire the hard work of those who c

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Modern Restaurant Management

JANUARY 21, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Buck Jordan, CEO of Miso Robotics, the team behind Flippy the Robot. In developing robotics to work in a quick-serve restaurant environment, they first worked with CaliBurgers, getting advice from actual users. They started with the grill, introducing Flippy.

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Restaurant365

JANUARY 21, 2021

Your restaurant group is looking to the new year and making plans. Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels. Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations.

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Food Inventory Point of Sale Waste 78

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