Future Food

APRIL 20, 2020

West Green Market District - Ohio University, U SA. Modern Elevated Standards of Campus F&B Enhancing the on-campus experience, with ‘High Street’ quality experiences. We all may have tried to erase the sordid memories from our consciousness of the types of food and beverage that we were exposed to during our days as University / TAFE students, but have you ever thought that perhaps our modern-day love affair with consuming all the finest things, may in fact have sprouted from these distant

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Beverage Hospitality Point of Sale Customer Experience 78

Sante

APRIL 19, 2020

Distillers convert to making hand sanitizer. Deborah Grossman. A scan of distilleries in the U.S. and beyond shows how distillers have switched to making hand sanitizer. Though online sales are up, many distillers want to do more for their communities than making liquor. “Business as usual” is an outdated phrase in the U.S. In the beverage world, distillers have turned from infusing botanicals in gin to making high-proof ethanol from their vodka, amaro or donated beer into hand sanit

Online Ordering 150

Online Ordering Beverage Healthcare Brewery 150

Hot Schedules

APRIL 24, 2020

Blog. Connecting With Your Team During COVID. Communication best practices that can help you stay connected to your team, regardless of their employment status. A staggering eight million restaurant employees are out of work as of April 15. Sixty-seven percent of restaurants furloughed their employees and 22% conducted layoffs. As the states begin to mount comeback strategies, it is critically important to keep the lines of communication open with the team members that you intend to bring back.

Kitchen Safety 88

Kitchen Safety Mobile Ordering Employee Relations Email Marketing 88

Modern Restaurant Management

APRIL 20, 2020

Staffing has always been a top-of-mind issue for the restaurant industry. but the COVID-19 outbreak has been a total game changer when it comes to employment. How can restaurants weather these complexities? Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment.

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Customer Service Training Front of House Dine-in 183

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

Lavu

APRIL 24, 2020

Are your restaurant’s social media pages lacking the engagement you need to drive more sales? Now more than ever, your customers are indulging in social media consumption. There’s never been a better time to grow your audience online and engage with potential customers due to lockdown mandates and everyone being at home. If you’re looking for advice to grow your followers online and create engaging social media posts for your restaurant, then this guide is for you.

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Social Media Online Ordering Kitchen Safety Influencer 127

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. She spoke from the heart of her “all-in” commitment to her restaurant and staff over the past 20 years while addressing the countless challenges that face independent restaurateurs across the country. She is wrestling with the big questions: Why am I doing this and is there room for this and other small restaurants after the threat from Covid-19 is behind u

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Article Point of Sale Take-out Dine-in 316

Lavu

APRIL 22, 2020

Did you know with Lavu’s partnership with MenuDrive, you can partner with premier delivery services for free? If you haven’t taken advantage of this free online ordering and delivery integration tool, click here. Your customers are looking for your restaurant online, and they need pickup and delivery options now, with this no-cost tool you’ll pivot your business to the needs of your customers today.

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Delivery Online Ordering Mobile Ordering Loyalty Program 113

7 Shifts

APRIL 20, 2020

The government of Canada recently released the Canada Emergency Response Benefit (CERB), which is just the most-recent addition to the robust relief programs Canada is offering to help support individuals and business owners during the time of crisis brought on by COVID-19. This comes at a time where restaurants everywhere are struggling to make ends meet as dining areas are closed and social distancing efforts are in full-swing—leaving restaurateurs to pivot to delivery or takeout, or temporari

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Website Management Government Article 2020 376

Sling

APRIL 23, 2020

Conducting a team meeting is one of the best ways to foster a sense of unity in your team and solve problems that relate to your business. But conducting a successful and productive team meeting can be a daunting and difficult task. In this article, the management experts at Sling provide tips for planning, leading, and improving the way your team meets together to make your business a success.

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Communication Information Management Management 78

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone. We feel the difficulty financially, intellectually, emotionally, and spiritually – it is an all-encompassing challenge of a magnitude that we haven’t felt in this country since the World Wars and Great Depression.

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Back of House Point of Sale Take-out Inventory 361

Advertiser: Paycor

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Hiring

Modern Restaurant Management

APRIL 24, 2020

Now that COVID-19 has invaded our lives and taken over nearly every activity we engage in, cleaning is at the forefront of everybody’s mind. Industries all over the world have come to a screeching halt with restaurants being near the top of that list. As for the virus, this too shall pass, but it will leave behind an ongoing post-traumatic ordeal that many people will continue to struggle with.

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Front of House Customer Experience Back of House Dine-in 210

Focus POS

APRIL 21, 2020

According to the National Restaurant Association, guests prefer to interact digitally with eateries, by ordering, paying, specifying pickup or delivery and saving order preferences under their customer profiles. This trend will likely continue for the next decade and by 2030, the Association expects the industry to fully integrate with technology that focuses on mobility, ease of use, and heightened security.

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POS Mobile Ordering 2030 Customer Experience 164

Indoor Media

APRIL 20, 2020

Like thousands of small businesses, IndoorMedia received a notification that the Payment Protection Program ran out of money. Money that was greatly needed to keep hundreds of employees at work at the Houston based advertising company. With 31 years’ experience recommending businesses to shoppers in the local grocery store, IndoorMedia’s register tape division, RTUI, has been through multiple downturns.

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Small Business Advertising Customer Service Customer Experience 148

Culinary Cues

APRIL 18, 2020

THIS IS A LONG ONE – BUT IMPORTANT FOR ALL WHO ARE SERIOUS ABOUT PROFESSIONAL COOKING. Cooking for others is one of the oldest professions in the civilized world. Cooks have been, and will continue to be, a catalyst for progress and change and their work provides a window into the state of society and the changes that mankind does and will face.

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Hotels Innovation 2002 Book 352

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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

Modern Restaurant Management

APRIL 20, 2020

COVID-19 has had a devasting effect on the restaurant industry. Even before COVID-19, owning a restaurant was a challenging proposition, with long hours, low margins, staffing woes and seemingly endless dealings with the health department and landlords, to name a few issues. For restaurateurs, this is the time to plan your future. In March, social distancing due to the COVID-19 pandemic came into effect and restaurants en masse were forced to close in order to stop the spread of the virus.

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Front of House Back of House Reservations Seating 210

Bottleneck Management

APRIL 18, 2020

Making cocktails at home can be intimidating, but it doesn’t have to be. We’ll skip the clever banter up top and get right to it. After all, it’s COVID-19 quarantine and how many more blog posts and emails can you read?! So without further ado, here’s what we think are the best new cocktails to make at home. Enjoy! Aperol Spritz.

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Social Media Blog Serving Management 148

Typsy

APRIL 21, 2020

With millions of people across the world working from home, or furloughed, undertaking online training has never been more crucial to the continuing success of a business. Skilled, motivated employees are the heart and soul of the hospitality industry, and there’s no better way to stay motivated, invested and skilled than helping workers broaden their knowledge base.

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Hospitality Training Hotels Bar 195

Hot Schedules

APRIL 21, 2020

Blog. Ghost Kitchen Masterminds Behind R2 Provisions, Part 2. Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic. W e continue with part 2 of 2 of the Ghost Kitchen Masterminds interview with Chef Rosana Rivera of R2 Provisions where she shared how operations changed during the COVID pandemic, about her ghost kitchen’s growth, and what to expect when restaurants are ready to open their doors. .

Kitchen Safety 125

Kitchen Safety Customer Service Food Safety Point of Sale 125

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Modern Restaurant Management

APRIL 20, 2020

This edition of MRM News Bites features ezCater, S?mrus, Audible, 7shifts and SevenRooms, Checkers & Rally’s, Subway, Chipotle, Napa Seafood Foundation, Igloo, Bringg and Karbach Brewing Co. Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country.

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Healthcare Small Business Kitchen Safety Loyalty Program 180

Food Business

APRIL 20, 2020

This post is written in the middle of COVID-19 pandemic. It’s quite possible that everything we think will either be outdated, laughable or incorrect in a moment. That said, here’s one persons’ observations and anticipations for the world we are about to create. When COVID-19’s effect on restaurants dwindles, people will eat what they love. That will not change.

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Consumer Goods Online Ordering Hospitality Customer Service 130

Deliverect

APRIL 20, 2020

Over the past few months, delivery and takeout have become a lifeline for restaurants across the globe. While the COVID-19 pandemic is the toughest challenge the industry may have ever had to face, it does illustrate the remarkable resilience of restaurants, who are shifting their entire business model overnight, doing whatever they can to adapt to the crisis.

Delivery 89

Delivery Mobile Ordering Kitchen Safety Food 89

OpenTable

APRIL 23, 2020

The restaurant industry is being hit hard by COVID-19 with millions of hospitality workers out of work. OpenTable is committed to supporting the restaurant community and we recognize the road to recovery will be long and difficult. That’s why we’re excited to announce two new initiatives to help restaurants successfully reopen their businesses. First, an enhanced restaurant management platform.

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Pricing 2020 Guest Recovery Reservations 105

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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

Modern Restaurant Management

APRIL 22, 2020

Restaurants aren't the only businesses pivoting in response to the COVID-19 outbreak. Benchmark Wine Group , which normally has an 80-percent business-to-consumer market, flipped its business model to offer considerable discounts on its rare and well-aged wines to restaurants still in operation. Additionally, the Napa, California-based company launched a unique exchange program and purchasing inventory from wineries to help support the loss of sales to distributors due to restaurant and tast

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Retail Seating Customer Service Supplies 164

Restaurant365

APRIL 23, 2020

As a restaurant owner or operator, you know that without monitoring, restaurant expenses can easily grow out of control. Your financial statements, such as your restaurant balance sheet, are tools to understand your business. Now more than ever, as your business runs in a delivery/takeout/curbside model, and prepares for an anticipated phased-in reopening, records of financial activity, organized by different kinds of financial statements, help you lay the foundation for a strong business and ma

Cash Management 78

Cash Management Management Management Point of Sale 78

The Restaurant Times

APRIL 18, 2020

Cloud kitchens, famously known as dark kitchens or ghost kitchens, are expanding like wildfire, attracting huge investments and revolutionizing the restaurant industry like never before. With a paradigm shift towards online delivery services, the virtual restaurant model is upping its operational efficiency to fulfill the increased demand for food delivery.

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Food Supply Front of House Delivery Inventory 87

BNG Point of Sale

APRIL 22, 2020

Handheld POS Systems Are A Popular Option For Mobile Businesses, Learn More About How They Work. Own a restaurant that requires a mobile point of sale system? With the latest technology available for businesses, now many bars, restaurants, and cafes can use a point of sale system that fits in a pocket with similar features to a full POS system. With a properly established handheld POS System, it puts up strong competition compared to a traditional point of sale system.

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POS Loyalty Program Point of Sale Mobile Ordering 86

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Modern Restaurant Management

APRIL 24, 2020

Given the rapidly changing direction and news on COVID-19, there is a need for multi-location businesses to adjust marketing strategies immediately. Local search and social pages provide the top sources of information consumers are going to in order to stay informed and connected, therefore it’s essential to manage a localized digital presence to remain top-of-mind for consumers.

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Marketing Communication Information Sourcing 187

Bingage

APRIL 24, 2020

Hello readers, hope you all are all fine at home. As we know that… COVID-19 is attacking all industries, This is a difficult time for every business, especially for the restaurant and food business. Also, Read ( How to Market Restaurant during COVID-19 ). Due to Coronavirus pandemic, people turned conscious in many ways which likely to impacts the way they eat and dining out behaviour.

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Food Safety Kitchen Safety Social Media Fine Dining 97

Crunchtime

APRIL 23, 2020

In the face of COVID-19, both restaurants and convenience stores have shifted their operations to support order and delivery services. But they also need to be vigilant about the two sides of food safety: employee hygiene and food preparation.

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Food Safety Food Food Order Delivery 78

Chef's Resources

APRIL 20, 2020

Video Class Summary – Restaurant Inventory Control This 3 part video series is exclusive content which is only available to Premium Members who have purchased access to the Video Library. One of the most important aspects of managing your food cost is managing the entire inventory process from start to finish. Controlling your month end food inventory and food […].

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Inventory Management Management Food 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