Restaurant365
FEBRUARY 1, 2022
As a seasoned accounting or finance leader, you know that restaurant accounting is unique. But do your restaurant bookkeepers know the ins and outs of restaurant accounting? To ensure they’re the very best they can be at their jobs, it’s important that restaurant bookkeepers understand how restaurant accounting differs from accounting in other industries.
Modern Restaurant Management
FEBRUARY 2, 2022
A vast, community-wide event like Restaurant Week can be the perfect push to start 2022 successfully. Undoubtedly, it has become a community favorite across the country. Consumers are attracted by the promise of discounted meals at their favorite restaurants, as well as new and trending ones. Meanwhile, operators get the opportunity to grow their customer databases and turn new customers into loyal regulars.
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Cheetah
JANUARY 30, 2022
Reading Time: 3 minutes. Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom.
Culinary Cues
JANUARY 29, 2022
It always upsets me to run into a cook with a bleak attitude towards working in a kitchen. When an individual complains about the hours, his or her team, a lousy chef, a restaurant that doesn’t care about them, about how uninspiring the food is, or how poor the pay is and how limited the opportunities, then my reaction is: “it’s so sad that you haven’t found the right kitchen, the right chef.
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.
Sling
FEBRUARY 3, 2022
Creating a good retail schedule is one of the most important jobs you will face as a manager. Your schedule sets the tone for your business and is instrumental in establishing a strong and effective team. A lot is riding on the names, dates, and times you put to paper, so it’s essential to do your best to create the best schedule possible. To help you in that regard, the management experts at Sling have compiled tips for setting up an effective retail schedule in the shortest amount of time poss
Modern Restaurant Management
FEBRUARY 4, 2022
Though many of the market forces that shaped the restaurant industry in 2021 were closely linked to disruption from the pandemic's onset in 2020, 2022 brings new challenges — and opportunities. Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
FreshCheq
FEBRUARY 1, 2022
Do you know that restaurant operational efficiency translates to the overall profitability of the business? But how do you measure the efficiency of your operations?
Margin Edge
FEBRUARY 3, 2022
Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news.
Modern Restaurant Management
FEBRUARY 1, 2022
More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report. Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges wi
Cheetah
JANUARY 31, 2022
Reading Time: 3 minutes. Restaurant Supplier Cheetah Technologies is Poised to Upend a $200 Billion Industry! At Cheetah we are beyond thrilled to announce that we have closed our series C round of funding. Another whopping $60 million was raised to continue delivering our vision, and incredible restaurant supplies to independent restaurants around the country.
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!
Bingage
FEBRUARY 3, 2022
Valentine’s Day week 2022 is arriving soon, Couple must be hunting a place to celebrate the special day. This is the best time for a restaurant owner or manager to come up with some thought-provoking marketing ideas. Such as introducing Valentine’s day special menu, Dine-in offers for couples on valentines day, Romantic Music, Events, actually there is a lot more marketing ideas for restaurants on Valentine’s day which you can implement to increase footfall. 1.
EATER
FEBRUARY 1, 2022
Telly Justice and Camille Lindsley are creating a blueprint for fine dining’s queer future with their upcoming New York City opening, HAGS The dining room at 163 First Avenue in New York’s East Village is barely big enough to fit two people standing side by side. Any sunlight that hits the front of the cramped building is choked out before making its way through a tiny window that looks out onto the street.
Modern Restaurant Management
FEBRUARY 1, 2022
Since the first panic-inducing months of the pandemic in 2020, the restaurant industry has proven to be far more resilient than people would have expected. Sure, many establishments shuttered under that first wave of pressure and change, but those that adapted either survived or thrived. The establishments that made it through did so because of product, platform, or both.
Cheetah
JANUARY 30, 2022
Reading Time: 3 minutes. Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom.
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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.
Foodable
FEBRUARY 1, 2022
Listen to "Speeding Up Service | Season 6, Vol. 3 : Curbit" on Spreaker. In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Scott Siegel, co-founder and chief executive officer at Curbit , about the continued critical component of pickup and takeaway in the restaurant business.
Sculpture Hospitality
JANUARY 31, 2022
The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next.
Modern Restaurant Management
FEBRUARY 3, 2022
Seventy-four percent of full service restaurants (FSRs) managed to maintain or increase their sales during the pandemic; however, profit margins in 2021 declined to 10 percent, compared to 12 percent in 2019, according to third annual State of Full Service Restaurants Report released by TouchBistro. Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent)
Restaurant365
FEBRUARY 4, 2022
This article was written by Katie Fairchild and featured in QSR Magazine. COVID-19 cases continue to plummet and consumers are ready to get out and make the most of Valentine’s Day. In fact, Valentine’s Day spending for 2022 is expected to be nearly back to pre-pandemic levels. This puts an enormous amount of pressure on operators who are still dealing with the ongoing fallout left behind by the pandemic.
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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.
Sling
FEBRUARY 1, 2022
Too often, time and attendance tracking is a major speed bump in your already busy day. But you can avoid the headaches associated with recording and reporting your employees’ work hours if you incorporate a time and attendance tracking app into your company’s workflow. But which app is right for you, your employees, and your business? In this article, the experts at Sling discuss the best time and attendance tracking apps for business managers in all industries.
The Restaurant Times
JANUARY 31, 2022
The ongoing COVID-19 has significantly stressed almost every industry, and the industry players are facing challenges irrespective of their size. However, despite the catastrophe, people need to eat, which means food and beverage is a sector that can survive the current situation much more comfortably. Consumers across the globe have a strange love affair with baked goods, and the current pandemic seems to have accentuated the relationship.
Modern Restaurant Management
JANUARY 31, 2022
In December 2021, average check was up 22 percent compared to the same period in 2019 and sales were up eight percent, according to Revenue Management Solutions, which released sales, traffic and average check trends for QSR restaurants in December 2021. To best assess relative performance, it compared 2021 sales, traffic and average check trends to 2019.
EATER
FEBRUARY 3, 2022
From testing recipes to food styling, Ali Slagle has found a way to create a freelance career defined by the creativity and quiet recipe development allows her In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Ali Slagle. We’ve all been there: Standing at the open fridge, staring at its contents, and trying to figure out what to cook that’s quick, easy, and delicious.
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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.
ChowNow
FEBRUARY 4, 2022
Get ahead of the game– literally – by driving preorders for takeout ahead of big sports events. With so many digital dining tools now available, it’s easier than ever to forecast demand, prep your staff and your inventory, and get your diners excited about their upcoming meals. . When you lock in orders ahead of time, you maximize revenue and minimize headaches.
Hot Schedules
FEBRUARY 4, 2022
Blog. Hotel Profit Margins Decreasing? Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.
Modern Restaurant Management
JANUARY 31, 2022
“Order more food.” This is the American football fan’s philosophy when it comes to Super Bowl menu planning. Americans ate a record 1.42 billion chicken wings during Super Bowl LV, a trend consistent with the rising popularity of chicken wing consumption. As more restaurants continue to add wings to their lineup, with 36 prepare of the top 500 restaurant chains now offering chicken wings on their menu, we can only expect these numbers to rise.
Food Business
FEBRUARY 4, 2022
Andrew Cosentino grew up here in Baltimore. He moved away, and after college moved back to Baltimore city to start his career. He is not a professional instagram influencer. Social media started as his way to explore what is good in our city — on his own personal account. Slowly but surely his friend group discovered Andrew was sharing useful, descriptive suggestions for beer, coffee, and restaurants.
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.
Black Box Intelligence
FEBRUARY 1, 2022
From supply chain issues to rising employee wages , there’s no shortage of hurdles for restaurants to overcome in today’s market. Being able to access up-to-date, high-quality restaurant data is essential to making informed decisions to respond to the winds of change. Digital technology has made information more accessible than ever, but capturing that data and turning it into actionable insights is still a challenge for many operators.
Typsy
JANUARY 30, 2022
When they book a hotel reservation, people look forward to numerous amenities, but many prioritize the property’s in-house dining experience. An on-site restaurant makes things easy when guests are away from home and may even become a favorite venue for locals. People traveling for work or on a holiday have different preferences -, couples on holidays may prefer to dine in a more romantic or intimate setting whereas those traveling for work may require a more business-like atmosphere, or even so
Modern Restaurant Management
FEBRUARY 3, 2022
If you’re in the process of searching for a site in which to open a restaurant – or if you wish to move or expand your existing business to an additional location – it’s important to consider whether you’ll be buying or renting. In this article, we look at the pros and cons of both renting and buying to help you decide which approach will be best for your unique venture.
EATER
FEBRUARY 2, 2022
Carvel [Official Photo]. There’s no need for a special occasion to treat yourself, you are the special occasion Now that January is over, there is some hope that the previous month’s incessant diet culture messaging will die down soon as the hordes of people who promised to eat healthy and exercise realize that both of those things are boring as hell.
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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