Goliath Consulting
MAY 8, 2020
Important points to consider before starting a catering program. Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).
Typsy
MAY 5, 2020
Although restaurant businesses may be facing a downturn at the moment, now's the time to make sure you're investing effectively in marketing your venue. COVID-19 has seen social media engagement increase by 61%. Everyone's looking to the internet as a resource for entertainment and advice - so make sure you're there when they go searching. In today’s post, guest blogger Kristin Savage highlights 6 ways to make the most out of your social media accounts (with real-life examples for inspiration).
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Focus POS
MAY 5, 2020
POS software for restaurants does more than just process transactions. These powerful solutions give you a bird’s-eye view into your restaurant—even when you aren’t on site—so you can forecast, schedule and order more efficiently. On the front end, POS software for restaurants empowers employees to do their jobs better, faster, and more accurately. In the back office, the right system can save hours by automating scheduling, payroll, inventory, and more.
Modern Restaurant Management
MAY 5, 2020
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Administrative Developments. States Permit Alcohol To-Go Orders : Several states have already temporarily loosened their restrictions to permit restaurants to sell alcohol to customers placing to-go food orders during the COVID-19 emergency.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Hot Schedules
MAY 5, 2020
Blog. This is How You Gift a Plate. Non-profit Formed to Support Local Restaurants and Feed Those in Need . H o tSchedules is pleased and proud to be partnering with Plate IQ and several other industry peers to establish a nonprofit initiative called Gift a Plate. The organization will source and funnel donations to local restaurants so that they can produce meals for local shelters and food banks that are partnered with Gift a Plate.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
MAY 7, 2020
The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. Manifesto uses the unit of a horse length to help people visualize social distancing and the market layout will increase gaps between the tables to meet the mandatory distance requirement. “We can tell Czech people are very disciplined and they have learnt the routine of how to protect themselves and oth
Modern Restaurant Management
MAY 5, 2020
While takeout and delivery revenue has more than tripled since 2014, reaching over $300B+ in 2019, demand for delivery services has skyrocketed as businesses shift to takeout and delivery-only models in response to COVID-19. In fact, delivery is 300 times more popular than before social distancing measures came into effect, per Yelp’s Coronavirus Economic Impact Report.
Social Hospitality
MAY 6, 2020
Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Nevertheless, some brands have demonstrated how to be good to their customers, associates, healthcare providers, and communities during this time.
Future Food
MAY 5, 2020
Image via Frameweb. Hospitality in Australia Emerging from under the Pandemic Restrictions Staying positive, finding the silver lining & planning for the ‘next normal’. The ‘new normal’ is the recent catch phrase widely used for our emergence from the Pandemic restrictions, but we have taken the view that this is inadequate, as it will be quickly be replaced by another ‘new normal’ as conditions change.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Culinary Cues
MAY 2, 2020
Breathe in – breathe out. Fill your lungs and then slowly exhale. To breathe is to engage in a process unlike a breath – which is a short moment in time. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group.
Modern Restaurant Management
MAY 7, 2020
COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. With the restaurant industry expected to lose up to $240 billion by the end of 2020 , the economic effects of the pandemic will be felt for many months – and even years – to come. But there is a light at the end of the tunnel, with many states and countries heading for reopening as new cases decrease in the U.S. and abroad.
Social Hospitality
MAY 6, 2020
Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Nevertheless, some brands have demonstrated how to be good to their customers, associates, healthcare providers, and communities during this time.
Sante
MAY 6, 2020
Blue Marble Marble-rita Credit-Blue Marble.png. Author(s): Deborah Grossman. Teaser: Mothers have favorites. Their favorite pie, perfume and presents. If they drink alcohol, they also have preferences. Here is a wrap up of diverse drinks that may please her during the quarantine. Every Mother has their special attributes. Unlike picking their favorite child, they will usually tell you straight up what drinks they prefer.
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Culinary Cues
MAY 5, 2020
What is very clear, as restaurants in certain states sense a desire to lift stay at home restrictions and return to business is that guests will remain leery of any interaction with others in public places. A lack of trust will apply to everyone and every place as those once enthusiastic patrons give pause to any thought of dining out. Re-opening businesses when the virus is still clawing towards its peak is very risky, of that we are sure.
Modern Restaurant Management
MAY 8, 2020
Faced with the stark reality of closed dining areas, people working from home, and home-cooked meals, COVID-19 will force a radical rethinking of Quick Service Restaurant (QSR) marketing. It’s no longer about smack downs over who has the best coffee, the world class burger or the most delicious fried chicken sandwich. Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges.
A Wine Story
MAY 5, 2020
Spotlight on Chambers Wine. Chambers Wine Illustration. If you love discovering limited-production wines from classic Old World regions, Chambers Street Wines warrants a closer look. Often shortened to Chambers Wine, this old street wine shop focuses on European wines from small, mostly family owned wineries. Lillie Wolff 2001: The Beginning Chambers Wine and Spirits.
Sante
MAY 5, 2020
ChoptDosTorosWishFarmsUFSF.jpg. Author(s): Stacey Sears. Teaser: The “We’re In This Together” mentality has enabled food producers to serve those in need with kindness through community outreach programs. The COVID-19 pandemic has closed non-essential businesses and schools, furloughed workers, tanked financial markets, quarantined individuals and families and placed undue stress on our healthcare system.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Culinary Cues
MAY 8, 2020
Cooks have a certain swagger that oftentimes hides a sense of pride in skill development from that first day in the kitchen. Maybe it was that entry-level first job at the age of 16 – that part time work as a dishwasher or fast food worker, or a series of progressive positions once cooking seemed to hold that spark of interest that could evolve into a future career – but in all cases under that growing façade of confidence is a sense of pride in those little things that inspire and motivate.
Modern Restaurant Management
MAY 6, 2020
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q : What Supply Chain Considerations Should I Keep in Mind Moving Forward? A : As states and counties look to reopen across the US, one area restaurant operators are looking toward is their supply chain.
Ken Burgin
MAY 4, 2020
It was published 24 years ago in 1986, and reverberated like a thunderclap in the world of business. You’ve heard that saying ‘ work on your business, not in your business ‘ so many times you could scream. That’s from the The E-Myth !, and author Michael Gerber’s message is still electrifying, even in a world run by digital systems… and facing virus restrictions and dislocation.
The Food Corridor
MAY 7, 2020
When you’ve spent years building up a business, with long days, sleepless nights, and your mind forever racing thinking of ways to grow and optimize, the idea of starting again from scratch can bring up strong feelings of resistance. But when things suddenly change, as they have with the current Covid-19 situation, you have to put those feelings aside and take positive action to transition to a model that suits the times.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Restaurant Engine
MAY 6, 2020
Last year, a National Restaurant Association survey claimed that 87 million Americans planned to dine out on Mother’s Day. Due to coronavirus disease 2019 (COVID-19) infecting more than 1.17 million people in the U.S. and causing approximately 68,000 deaths, families will have to act creatively this coming Sunday. Whether they order to-go for family members in different households or just for their own mothers, dining-in will be the new normal this Mother’s Day.
Modern Restaurant Management
MAY 6, 2020
To the relief of employers and workers across the country, states are beginning to reopen their economies — albeit at different speeds and stages, and mostly with cautious steps. For restaurants, this means dine-in service will begin again — or will be soon — and more employees will be returning to work. This is great news for an industry that has seen countless restaurants limited to takeout or delivery orders, if they were even able to remain open at all during the COVID-19 c
Hot Schedules
MAY 7, 2020
Blog. Getting Back to Work – in HotSchedules. These quick tips will help ease the scheduling process as your staff comes back. A bout half of the states opened their economies over the last couple of weeks with varied capacity restrictions and safety protocols. Many full-service restaurateurs are cautiously evaluating consumer interest and local health updates to determine when they will open their doors.
Bottleneck Management
MAY 4, 2020
Here are a couple of Cinco de Mayo recipes that will help you celebrate properly. We picked two outstanding menu items and broke down the recipes so you can make them at home. The tacos will give the at-home-chef a challenge, but the effort will be worth it. If you don’t feel like making these at home, you can always visit your local City Works or Old Town Pour House , kick back and let us do the work for you (post COVID-19, of course).
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
A Wine Story
MAY 4, 2020
sparkling at wine auctions. Tips for Wine Auctions. Ever since the Rudi Kurniawan exposure, wine collectors all over the world have been concerned about fraud. This is especially true during wine auctions. The story of how wine counterfeiter Rudi Kurniawan managed to hoodwink some of the most powerful wine collectors, auctioneers, and renown experts in the wine industry is intriguing on its own.
Modern Restaurant Management
MAY 6, 2020
As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. Upcycled antique fixtures ranging from industrial lighting and chicken wire glass to historic chandeliers and reclaimed wood tables add the perfect sustainable transformation to the dining experience, according to Noel Beauchamp, of Olde Good Things, an architectural salvage company with retail lo
Ken Burgin
MAY 8, 2020
Restaurant & cafe operatiors now have to do a lot more negotiation, and it’s not just the small stuff. Three months ago you were arguing over a 20c increase in chicken prices, or the chef wanting a $30 wage rise. Now you’re dealing with a stubborn landlord, an unknown bank manager, impatient suppliers and a cranky partner. Most of what you did before was haggling, now it’s time to work like a grown-up!
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