Restaurant365

JUNE 30, 2020

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Deliverect

JUNE 29, 2020

A few years ago, omnichannel was a concept that was applied almost exclusively to retail brands. Today, it is a successful operational model that is used by organizations across multiple industries, including the food and restaurant sector. But what exactly is an omnichannel restaurant and why should your restaurant aspire to be one?

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Online Ordering Email Marketing Customer Experience Loyalty Program 148

EATER

JUNE 30, 2020

AFP via Getty Images. 3 restaurant owners share the challenges of reopening — including contending with diners who may not agree with their decisions Navigating the coronavirus pandemic has been an unprecedented challenge for restaurant owners. Shutting down their restaurants due to government mandates and health concerns was hard — but for some, reopening is even harder.

Kitchen Safety 141

Kitchen Safety Fine Dining Point of Sale Customer Service 141

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations.

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FOH Kitchen Safety BOH Food Safety 215

Speaker: Amanda Adams, Fractional CFO, CPA

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Ken Burgin

JUNE 28, 2020

Wages costs and productivity are everyone’s big issue. To track performance, you need figures that are accurate, easy to find, and easy to explain to people they affect. Managers need them to benchmark rostering and hiring decisions. Staff need to understand the productivity that’s expected, and how they contribution to business success. Important Staff KPIs: Total cost of labour – wages plus all on-costs.

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Cash Management Equipment Hiring Casual 78

Next Restaurants

JUNE 30, 2020

By Denise Langenegger , Contributor. No one could have predicted how massive the pandemic impacted the food and hospitality industry. Restaurants have been hit especially hard. Owners are faced with the challenge of keeping their business alive even amidst limited gatherings, quarantines, curfews, and the fear of infection. We’ve put together an easy-to-follow four step restaurant survival guide to keep your restaurant alive and running during this pandemic.

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Social Media Email Marketing Online Ordering Food Safety 166

Modern Restaurant Management

JUNE 29, 2020

Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out. As COVID-19 cases were waning and businesses began to reopen, I took a short beach vacation with my family.

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Kitchen Safety Customer Experience Website Management Mobile Ordering 221

Typsy

JULY 1, 2020

If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates. There is a clear link between staff morale, motivation and employee turnover: happy employees stay longer and collaborate more effectively to support core business values.

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Recruiting Hospitality Hiring Hotels 166

Goliath Consulting

JUNE 30, 2020

The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2). But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems.

Kitchen Safety 139

Kitchen Safety Food Safety Front of House Back of House 139

ChowNow

JUNE 29, 2020

It’s clear that the COVID-19 pandemic has been devastating for restaurants. Industry sales fell by 26.7% compared to their prior year period between February and March, and by a jaw-dropping 48.6% in April. While we’re in stabler territory for the time being, things are still grim for the restaurant industry. Now, as a patchwork of laws and guidelines has allowed more and more restaurants to reopen their dining rooms, many questions remain.

Online Ordering 137

Online Ordering Merchandise Website Management Food Safety 137

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Hiring

Modern Restaurant Management

JULY 2, 2020

As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.

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Customer Service Customer Experience Technology Dine-in 239

Xtra Chef

JULY 1, 2020

The restaurant industry is known to run on razor-thin margins. Most operators are drawn to the business due to a passion for food and hospitality rather than a motive for profits. In fact, according to the National Restaurant Association, more than 7 out of every 10 restaurants are single unit operations. However, operating small may come at a price.

Cash Management 139

Cash Management Small Business Pricing Food Order 139

Sling

JUNE 27, 2020

If you’re wondering how to be organized at work, the management experts at Sling have got you covered. Getting and staying organized may seem like a full-time job , but with these helpful tips, you’ll be streamlining your work life in no time. How To Be Organized At Work. 1) Use An App. Apps are enormously useful in helping you get organized at work.

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Supplies Waste Website Management Small Business 183

Typsy

JULY 1, 2020

Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars! If you're looking to focus more on how to improve guest retention and loyalty, read on for some fresh ideas from guest blogger Adrian Johansen.

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Presentation Hospitality Management Management 174

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Modern Restaurant Management

JULY 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

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Xtra Chef

JUNE 30, 2020

Explain your role at xtraCHEF. I’m a Customer Success Specialist. My job is to train customers on our product and help them to understand how best to use xtraCHEF to make their lives easier! What did you do before you came xtraCHEF? Prior to xtraCHEF, I worked in various roles at a restaurant group, from completing their management training program, to working as a front of house manager, to working in the corporate office where I did purchasing, AP, and menu design.

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Front of House Training Book Design 127

Restaurant Technology Guys

JUNE 30, 2020

Both staff and customers will have understandable fears as restaurants begin to reopen amid the COVID-19 pandemic. How you manage restaurant fears as reopenings expand will have a huge impact on your business. The post Manage Restaurant Fears as Reopenings Expand appeared first on Restaurant Technology Guys.

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Management Management Technology Mobile Ordering 150

Typsy

JUNE 30, 2020

Induction sessions can be super useful for a new hospitality team - it's a fantastic way to meet new team mates and get familiar with your venue's work culture in a pressure-free environment. But they need to be well thought out so that everyone leaves feeling comfortable and excited to get started. The key is to make sure the day isn’t all about business and policies: it’s also about team building, engagement, and having fun.

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Hospitality Training Hotels Management 167

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Modern Restaurant Management

JUNE 30, 2020

In Steady Work , author and former Starbucks’ Regional Manager Karen Gaudet offers restaurant management advice and a heartfelt personal story about how “Playbook,” a continuous improvement business system, revitalized the retailer during the global financial crisis and helped employees in Newtown, Connecticut, get through the worst week of their lives.

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Management Management Cash Management Beverage 181

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way?

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Food Online Ordering Cash Management Waste 94

Sculpture Hospitality

JUNE 30, 2020

As locations are reopening, restaurant owners are getting back into the swing of things and learning new procedures and protocols set in place by local governments. Here at Sculpture Hospitality, we have been working hard to share tips to help get your restaurant and staff ready for when guests arrive again. However, one thing we’ve only briefly touched on is the health and safety procedures you need internally, including the cleanliness of equipment, appliances and managing of stock.

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Bar Government Equipment Hospitality 147

Restaurant Engine

JUNE 30, 2020

“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic. Irvine is a celebrity chef and host of seven seasons of Dinner: Impossible as well as 17 seasons of Restaurant: Impossible, both on Food Network TV.

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Food Safety Dine-in Seating Customer Service 119

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Food

Modern Restaurant Management

JUNE 29, 2020

During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen. For others, shutting down and hiding out until the virus passes will be a choice. For most, and probably for the better, people will choose a path somewhere between these two extremes.

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Social Media Front of House Small Business Food Safety 180

The Restaurant Times

JULY 2, 2020

As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate. Along with offering quality in food and service, safety and hygiene will be of paramount importance. Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence an

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EATER

JULY 2, 2020

Cindy Ord/Getty Images. A new report from Forbes alleges an environment of abuse created by founder Maryellis Bunn, in which hourly employees weren’t allowed to wear coats outside in the winter or go to the bathroom for hours during shifts Before the COVID-19 pandemic, the Museum of Ice Cream was the place to be for those who wanted nothing more than to jump into an enormous pit of oversized plastic sprinkles with a host of strangers, and post about it on Instagram.

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Restaurant Engine

JULY 3, 2020

Restaurant owners who have survived four months of a pandemic have earned their seat at the negotiation table. Employing one in every 10 U.S. workers , restaurants have foregone $120 billion in revenue this year—a loss that is likely to double in the next six months as COVID-19 continues. By March, 3% of U.S. restaurants had permanently closed. Another 11% closed during April.

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Retail Government 2009 Hotels 98

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Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp's Economic Impact Report. Yelp released an Economic Impact Report outlining economic shifts as restaurants start to reopen for dine-in service and people respond to Black Lives Matter protests across the country.

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2020 Travel Food Safety Consumer Goods 180

The Restaurant Times

JUNE 29, 2020

Cloud kitchens, also known as virtual restaurants, dark kitchen, ghost kitchen, and delivery-only restaurants, have taken the restaurant industry by storm. The cloud kitchen concept is also being welcomed in the Saudi Arabia F&B space. According to data, cloud kitchen revenues in the UAE and Saudi Arabia jumped 160 percent in 2019 and is currently worth more than $65 million.

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EATER

JUNE 30, 2020

Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. 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. First-time writer?

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Food Food Order Back of House Education 145

Ken Burgin

JUNE 28, 2020

Ever had a trusted employee rip you off? When I spoke with a bar owner recently, she was still in shock after uncovering a six-figure fraud carried out by a ‘trusted’ manager over more than 4 years. I hope that doesn’t sound familiar. Most people who commit fraud against their employer are not career criminals. The vast majority are trusted staff who have no criminal history and don’t even consider themselves lawbreakers.

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Cash Management Employee Relations Entertainment POS 88

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