Goliath Consulting
DECEMBER 12, 2020
In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). The very same technology has been working on cameras, too. AI tech now enables cameras to perform designated tasks, recognize faces, and alert managers when issues arise in operations (2).
Modern Restaurant Management
DECEMBER 14, 2020
How virtual restaurants can help keep the industry afloat — if done right. The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. With restaurant foot traffic projected to remain low as tighter restrictions are put into place, smart restaurateurs have adopted a new approach to help them sustain and even grow throughout the pandem
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Restaurant Technology Guys
DECEMBER 16, 2020
The profitability and even the survival of low-margin and highly competitive businesses such as restaurants depend on rigorous cost-control – and a quality restaurant POS system is crucial in achieving this. The post How the Right Restaurant POS Can Slash Your Raw Material Costs appeared first on Restaurant Technology Guys.
Culinary Cues
DECEMBER 17, 2020
There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a s
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7 Shifts
DECEMBER 17, 2020
Sometimes you want to go where everybody knows your name. The coffee shop where the baristas seem happy to serve you. The bar where you always feel welcome after a long day's work. Or the restaurant that always delivers on-time and throws in some extras. The ideal customer for your business is the one who comes back time and time again. When it comes to getting people in the door, it’s always easier to get someone back then to find brand-new customers.
Embrace the Suck
DECEMBER 17, 2020
In 1979, a DC-10 Passenger Jet flew from New Zealand to Antarctica on a sightseeing excursion on Air New Zealand flight 901. This 8-hour flight would provide passengers an experience of a lifetime: a chance to see the bottom of the world. 257 passengers and crew members took off at 8:20 that morning for a routine round-trip sightseeing trip with great anticipation to experience a part of the world very few people had ever seen.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
DECEMBER 12, 2020
There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions. On rare occasions, there are chefs who do all of the above and more.
7 Shifts
DECEMBER 18, 2020
Instagram is an important part of any business’s marketing strategy in 2021 , but you might be wondering how the social media platform can make an impact on your restaurant. In today’s world, people are constantly Instagramming their food before they eat it, especially if it looks pretty. There are bloggers who are updating their followers about their lives, everyday people trying to imitate the bloggers and food lovers who just want to share.
Perfect Daily Grind
DECEMBER 17, 2020
In recent years, coffee shop customers have come to demand more from their beverages. With an emerging consumer focus on health and wellness, more and more customers are looking for their drinks to do more than simply taste good; many now want the food and drink they consume to contribute to their health and wellbeing or support their lifestyle. With this in mind, many consumers have looked to traditional drinks, such as kombucha and green tea.
Modern Restaurant Management
DECEMBER 14, 2020
In this edition of MRM News Bites, we feature resources to help restaurants survive the winter weather and the learning how to improve bread-baking skills. Make it This Winter. US Foods Holding Corp. introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challeng
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Sante
DECEMBER 14, 2020
To brighten holidays celebrations this year, add some colorful and intriguing cocktails. Deborah Grossman. Cocktails with uplifting flavor combinations add holiday spirit to scaled down celebrations this year. Spirits from France to the Caribbean to the Deep South bring easy-to-craft cocktails with unique character to the table. Green and Red Make Spirits Bright??.
7 Shifts
DECEMBER 16, 2020
The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry. We spoke with Zack Shwab, one of The Snug’s co-founders, to learn about how their tech-savvy business evolved during 2020 and where they see the future of restaurants heading.
A Wine Story
DECEMBER 14, 2020
Santa Barbara Chardonnay. California Chardonnay. Burgundy, France, is the benchmark for the finest expression of the Chardonnay grape. Top Burgundian vineyards, created over a thousand years ago by Cistercian monks. They keep their power and mystique to this day. Over the centuries and decades, many other countries–notably the United States and Australia–have tried to emulate their style and expression.
Modern Restaurant Management
DECEMBER 14, 2020
The pandemic has changed the physical and economic environment in which restaurants operate. Although food delivery has long been popular for certain types of food, pandemic restrictions and consumer preferences hastened the expansion of food delivery for almost all food and meals. Food delivery can be done either through the restaurant itself or through unrelated third-party online food delivery services.
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Indoor Media
DECEMBER 14, 2020
For many, it seemed like we rounded the curve of Covid this summer and made it into the clear. The warm weather meant a great boom for many restaurants and businesses, and outdoor dining helped a semblance of normalcy return to their sales. However, with winter quickly cooling temperatures and triggering seasonal allergies, consumers are growing wary once more.
EATER
DECEMBER 18, 2020
The ads of the late 1970s and ’80s were so a part of the culture that they didn’t even feel like advertising Every year during the holidays from 1982 to 1991, McDonald’s would air a commercial that, thanks to its consistency, has become as synonymous with Christmas as candy canes and reindeer. In it, a group of children go ice skating on a pond in the woods, all taking to the ice with great enthusiasm, except for one runty kid who sucks at ice skating.
Next Restaurants
DECEMBER 18, 2020
In our modern world, education is of fundamental importance. Those who hold a college degree, whether it’s a bachelor’s or master’s, are typically held in higher esteem than those who don’t. Even today, young people just entering the workforce may receive advice such as, “make sure you go to college or you’ll end up flipping burgers.”. Generally speaking, the service industry is seen as a sort of stepping stone towards a “real” job and career.
Modern Restaurant Management
DECEMBER 15, 2020
Artificial intelligence (AI) is something most of us encounter in our everyday lives without even realizing it. Social networks, mobile banking apps, chatbots, robo-readers, connected devices and even ride-sharing apps are all powered in one way or another by AI technology. Accenture defines artificial intelligence as a “constellation of technologies – from machine learning to natural language processing – that allows machines to sense, comprehend, act and learn.” The dri
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Foodable
DECEMBER 16, 2020
The Restaurant Comeback is a new series featuring the inspiring stories of small businesses surviving and thriving amidst the pandemic. With constant shutdowns and ever-changing guidelines, COVID-19 has been catastrophic for the restaurant and hospitality industry—but some operators have found a way to reconnect with their community and endure. Restaurateur and local football coach George Ewart founded Dead End BBQ at the end of a dead-end Tennessee street over a decade ago.
EATER
DECEMBER 16, 2020
Prior to the pandemic, Porsena was always busy. | Photo: Greg Ramsey courtesy of Porsena. The story of Porsena — a Manhattan restaurant that shuttered this year after a 10-year run — is still playing out across the country as businesses feel the reverberations of the pandemic 2020 was supposed to be the 10-year anniversary of New York mainstay Porsena , and the Italian restaurant planned to go big with a slate of community events: a February dinner exploring Italian-Jewish cuisine, multiple chef
Xtra Chef
DECEMBER 16, 2020
Restaurant employees are heroes in 2020, risking their health — and in some cases their lives — by simply doing their jobs. They didn’t ask for a global pandemic , but they persevered through lost shifts, drastic cuts in tips, evolving safety protocols, and uncertainty about the future. Restaurant workers are due for recognition and celebration this holiday season.
Modern Restaurant Management
DECEMBER 18, 2020
Tap 42 Craft Kitchen & Bar features modern interpretations of gastropub fare with signature craft cocktails, an extensive wine list, and more than 42 craft beers to choose from. Tap 42 was among the first concepts in South Florida to combine signature architectural design with a chef-driven menu, extensive craft beer list, and handcrafted beverage program.
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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.
T-Ching
DECEMBER 15, 2020
A week ago, a dear friend gifted me with an ounce of Aesthete Tea ’s Golden Milk. The tisane is a warming and heady blend, filling me with its saffron light from toes to head. A closer inspection of the pouch revealed that this spiritual infusion of beauty and health is just 49 miles away via interstate. Intrigued, I sent an email to Aesthete Tea. Owner Briana Thornton graciously agreed to answer my questions.
EATER
DECEMBER 15, 2020
A handful of new Jewish-leaning delis and restaurants harken back to Condesa’s roots as the Jewish heart of CDMX On the first floor of a two-story house along Mexico City’s plush Avenida Amsterdam sits Merkava: Hummus and Jerusalem Kitchen. The sign over the blue-and-white exterior is scrawled in a swoopy font emblematic of Hebrew letters; inside, the restaurant’s back wall is made of golden Jerusalem stone.
Lady Boss Blogger
DECEMBER 18, 2020
Starting a profitable blog or business is a lot to manage on its own, but promoting it can be just as much work! Instagram is one of the most popular platforms for influencers and bloggers, with the majority reporting it as being their most-used. That’s why using social media is vital for the advertisement of your […]. The post The Difference Between A Personal Account Versus A Business Account appeared first on LadyBossBlogger.
Modern Restaurant Management
DECEMBER 16, 2020
Cultivating and harvesting aquatic animals for consumption has been a practice of every civilization in history. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise, according to the National Oceanic and Atmospheric Administration (NOAA). Today, there is an industry debate over wild-caught versus farmed, with the latter pulling ahead in many conversational circles.
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Indoor Media
DECEMBER 18, 2020
It might be 2020, but that doesn’t mean we can’t be a little old fashioned. Online advertising and cyber solutions might help get customers in the door, but you’ll need tried-and-true human interaction to round out your customer outreach strategies for dry cleaners. The convenience of e-commerce and local listings have made many customers gruff, tightly-scheduled individuals.
EATER
DECEMBER 18, 2020
Alexi Rosenfeld/Getty Images. With winter bringing a COVID-19 surge and cold weather, some restaurants are temporarily closing In 2019, restaurateur Andres Branger and his partners had three Orinoco: A Latin Kitchen restaurants in Boston. Now, he has only one. As of November 17 , two locations are officially hibernating, ceasing operations entirely for the next few months and, hopefully, reopening when it’s safer and more profitable to serve customers again.
Restaurant365
DECEMBER 17, 2020
If you are an owner, operator, or on the accounting side of your restaurant business, you’ve probably been hearing about the new 1099-NEC form for non-employee. This new form goes into effect with your 2020 tax year. There are many resources available surrounding the new 1099-NEC forms and the changes to the existing 1099-MISC. However, it can be difficult to sort through the enormous amounts of information, because a lot of it doesn’t have to do specifically with the restaurant indu
Modern Restaurant Management
DECEMBER 17, 2020
This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Diners Show Holiday Spirit. The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food.
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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