Embrace the Suck
NOVEMBER 2, 2020
I like a good deal and I’m sure you do as well. I have a friend who is like a bloodhound when it came to finding deals! I mean she is obsessed with getting a better deal. I actually don’t think she has paid full retail once. LOL. Deals are everywhere and we think they drive sales and they do for a short amount of time. It’s a lot like the carrot and stick management style.
Sculpture Hospitality
NOVEMBER 3, 2020
Did you know that as of 2019, there were 8,275 craft breweries operating in the United States? That figure was up from 7,346 in 2018, according to figures released by the Brewers Association and published by Beverage Daily. Meanwhile, craft distilleries are also growing at a rapid rate. In 2005, when the American craft distilling movement began, there were fewer than 100 active craft distillers.
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Cheetah
NOVEMBER 3, 2020
Reading Time: 6 minutes. Tipping at restaurants has always been a contreversial issue. Before the COVID-19 outbreak , the food industry was one of the fastest growing in the US, with many food preparation and serving jobs available to both US citizens and immigrants. Since the US government and state authorities started shutting down restaurants, millions of workers were laid off.
Modern Restaurant Management
NOVEMBER 3, 2020
Beyond the proven existential economic threat of COVID-19, restaurant owners and operators are facing uphill-battle challenges to their defining characteristic, accessibility. Think about it. Anyone can come into a restaurant, enjoy a great meal and service that’s personalized to them, and enjoy a convivial experience alone, with friends and/or surrounded by strangers also seeking human contact.
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.
Future Food
NOVEMBER 4, 2020
The Commons at the Ormond Collected brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. One that consistently excites as well as offers choice, efficiency, value, quality and consistency. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar.
Hot Schedules
NOVEMBER 3, 2020
Blog. Top 3 Fundamentals of Running Vital Restaurant Operations. S ome may look back on 2020 as the year that fundamentally changed the hospitality industry – and they wouldn’t be wrong. Between documenting team member wellness to modifying your roster to accommodate changing consumer demand, operating during a pandemic has certainly challenged the way we view success.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
NOVEMBER 4, 2020
The pandemic has had a brutal effect on the restaurant industry. Government restrictions and those frightened of the virus have ruined trade. On top of that many customers are fearful they will lose their jobs and so are being very careful with how they spend their money. But there are a number of things you can do to protect your business, the mindset is on survival right now not profit: Review the Menu.
EATER
NOVEMBER 3, 2020
Doing away with hard rules about how diners dress means doing away with the ability to enforce prejudice It kicked off with sneakers. On October 23, Kaylan Colbert and her husband, William Johnson, arrived to dine at Umi Sushi in Atlanta. However, they were turned away because Johnson, who is Black, was wearing Nike Air Force 1s. Umi’s website says it has a “strictly enforced” dress code, which bars “ball caps, sneakers, athletic wear and sports jerseys,” but the couple says not only had Johnson
Restaurant365
NOVEMBER 6, 2020
As a restaurant owner or operator in 2020, you’ve been faced with an incredibly challenging environment. Running a restaurant in pre-pandemic times wasn’t easy, but COVID-19 threw an even bigger wrench into your plans. Since the beginning of the pandemic, you have adjusted your restaurant business model to match the “new normal.” You rapidly shifted operations and resources between different order modes, most likely approaching dine-in, delivery, takeout, or drive-thru di
Typsy
NOVEMBER 3, 2020
First responders have rushed to help their communities over the last few months to help ensure everyone’s safety in this challenging period. Those of us in hospitality might be left questioning what we can do to help - but there are ways we can all pitch in to support first responders, and our communities. In today’s blog post, guest blogger Beau Peters returns with some best-practice tips and strategies for hotels to help support first responders and uphold a safe and secure environment for eve
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Modern Restaurant Management
NOVEMBER 5, 2020
Restaurants took a hard hit at the outset of the pandemic, with revenues taking a sharp dive by more than 50 percent through April. Since then, the restaurant industry has experienced its ups and downs as the pandemic continues and restrictions fluctuate. As news of loosening restrictions in some parts of the country offers diners an opportunity to return to indoor dining, will customers be ready and willing?
EATER
NOVEMBER 4, 2020
Sheila Fitzgerald /Shutterstock. How a canned blend of tomatoes, chiles, and spices became at million-dollar business When Erin Smith, chef and owner of Houston’s Feges BBQ, makes queso, she does it the Texas way. She cuts a package of Velveeta cheese into half-inch cubes and adds them to a saucepan until — after the addition of peppers, spices, and tomatoes — the resulting mix is fully melted.
The Restaurant Times
NOVEMBER 4, 2020
Many industries have been affected by the novel Coronavirus, but the restaurant industry is one of the worst-hit. With lockdowns easing, the F&B industry is gradually coming to terms with an entirely new business environment that is set to redefine how restaurants operate. As restaurants prepare to welcome their guests, there still remains a question mark on how to create a safe and welcoming environment for guests in order to regain their confidence.
Foodable
NOVEMBER 3, 2020
It’s no secret the bar business has been the most affected by the impact of COVID-19. Bar Virtual is a collaboration featuring hospitality, beverage and bar experts from around the world to share their innovations and ideas that will help your bar business survive in the new era. The next generation beverage business has just begun! Hosted by Elayne Duff, and in conversation with Greg Innocent, the corporate beverage director for Parker Restaurant Group , and Mia Johansson, the director of Swift
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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.
Modern Restaurant Management
NOVEMBER 2, 2020
It’s no secret that music has the power to make us feel good. Think about the effect music has when you relax in a spa, how a concert makes you feel (even virtually), or how music pushes you further when exercising. Sound has the potential to enhance the way we feel in a magnitude of situations. Many brands have demonstrated their understanding of this, and used it to evoke emotional responses in their audiences.
ChowNow
NOVEMBER 4, 2020
The COVID-19 pandemic has been a devastating experience for the restaurant industry, which has lost an estimated $200 billion within the first seven months of the crisis. Even in these dire circumstances, operators and staff alike have been remarkably resilient. ChowNow’s Restaurant Success Team has witnessed and guided our clients through the twists and turns of the past year.
FreshCheq
NOVEMBER 2, 2020
Employee turnover rates are high, higher than they have ever been. Forcing you into this constant, never-ending cycle of hiring and training new workers. How are you supposed to juggle this with managing the daily operations of a restaurant? Well, the answer is quite simple. Learn to train your employees the right way. That’s it. There are no gimmicks, no magic tricks, having an excellent onboarding process that ensures your employees know what’s expected of them helps to keep your employee turn
EATER
NOVEMBER 3, 2020
A boarded-up Sweetgreen in New York’s West Village in November 2, 2020. | Photo by Noam Galai/Getty Images. Plus, Muji is making plant-based meat in Japan, and other news to start your day Businesses board up in anticipation of potential election night activity. Restaurants, bars, and other businesses across the country are boarding up their storefronts in anticipation of civil unrest that experts say could unfold on or after election night.
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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.
Modern Restaurant Management
NOVEMBER 4, 2020
The restaurant industry has scene a drastic shift in digital transformation in light of the COVID-19 pandemic, according to a Mobiquity's latest survey, " Digital Transformation of Consumer Restaurant Preferences Survey." Key findings include: The majority of consumers are using a mobile app for something that they previously didn’t before COVID-19 with digital restaurant ordering among the top new behaviors.
Crunchtime
NOVEMBER 2, 2020
The Centers for Disease Control and Prevention (CDC) identifies contact tracing, a core disease control measure, as a key strategy for preventing further spread of coronavirus. CDC encourages employers to collaborate with health departments when investigating workplace exposures to infectious diseases, including COVID-19.
FreshCheq
NOVEMBER 2, 2020
Do you find yourself struggling with managing a restaurant? Worrying about the daily operations and whether they’re being completed to your expectations? What if I told you that there was a solution to all of your problems?
EATER
NOVEMBER 2, 2020
Friendly’s was founded in 1935 as an ice cream shop. | Photo: QualityHD /Shutterstock. Plus, Kendall Jenner blows out her birthday candles during a pandemic, and more news to start your day Friendly’s files for bankruptcy a second time, plans to sell restaurants to investor group. Friendly’s, the East Coast restaurant chain known for its ice cream and diner fare, has filed for voluntary bankruptcy amid declining revenue due to the pandemic.
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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.
Modern Restaurant Management
NOVEMBER 6, 2020
Being a restaurant manager isn’t exactly an easy task. You’re dealing with schedules, good and bad employees, budgets, customers, and now a whole pandemic to top it all off. It’s a lot to take on. One thing that you may stop and ask yourself from time to time is whether or not you are being an effective manager. Are you really reaching your employees or are they just blowing you off and talking negatively behind your back?
Culinary Cues
OCTOBER 31, 2020
It is the end of October 2020 and we are all focused on the National Election in just a few days. We certainly should be zeroing on this event that will likely change the course of history and determine what America looks like and how it is perceived for generations to come. While we wrestle with important issues of voter suppression, confidence in the system (how amazing it is that this is a concern in the United States of America), and whether or not one party or another will accept the result
Rocket Fuel
NOVEMBER 2, 2020
Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award. The post Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award appeared first on Delaget.
EATER
NOVEMBER 2, 2020
The Cubby Hole in New York City | Jägermeister. And they’re getting some help from [checks notes] Jägermeister?! After months of barely holding on, America’s few remaining lesbian bars have found an unlikely patron in the German digestif best known for being dropped in beer and chugged by frat boys. As a part of its larger “Save The Night” campaign, Jägermeister has partnered with an organization called the Lesbian Bar Project to raise funds for 15 lesbian bars across the country.
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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.
Modern Restaurant Management
NOVEMBER 3, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with FreeRange Concepts Co-Founder Kyle Noonan who, alongside Co-Founder Josh Sepkowitz, has crafted innovative dining experiences including Mutts Canine Cantina, a dog park with libations for the humans in attendance, Bowl & Barrel, which features bowling, as well as The Rustic and The General Public.
The Restaurant Times
NOVEMBER 6, 2020
A detailed analysis of the entire operations of a restaurant is essential to measure growth and identify opportunities for improvement. With an abundance of restaurant data monitoring systems, operators are now collecting and analyzing performance-related data from multiple sources to have a better understanding of their business. As the competition is getting fiercer, analyzing the metrics and reports associated with your restaurant operations is critical to your success.
Sling
NOVEMBER 1, 2020
“What is comp time?” is a common question among managers and owners because this unique method of reimbursing overtime is not all that common. And, in some cases, it may even be illegal. In this article, the workforce management experts at Sling answer the question “What is comp time?” and discuss everything you need to know to make an informed decision about whether or not to use it in your business.
FreshCheq
NOVEMBER 2, 2020
Going digital has the power to relieve any stress you may feel while managing a restaurant. In fact, there are 6 specific ways that going digital can offer you that peace of mind you crave. From having the visibility into your store(s) even if you’re not there to improving the employee experience, no matter what stressor you have, going digital can alleviate it.
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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