Modern Restaurant Management

JUNE 23, 2021

The world looked very different one year ago. Just weeks into the COVID-19 pandemic with more questions than answers, every industry was trying to figure out just how to move forward while still remaining safe, and keeping their staff and customers safe as well. One thing is for sure, those in the restaurant industry are well-poised for resiliency in the face of challenge — and they have overcome some real hurdles in the past year.

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Insurance Bar Hiring Customer Service 165

Cheetah

JUNE 25, 2021

Reading Time: 4 minutes. If you’re a restaurant operator, you’re probably experiencing the labor crisis first hand. The staffing shortage is threatening to derail many restaurant reopening plans and crush the hopes of economic recovery. The problem is not just with hiring. With turnover rates at an all time high, restaurants are losing hundreds of thousands of servers, line cooks, busboys and other workers each month.

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Front of House Back of House Guest Recovery Hiring 147

Restaurant Clicks

JUNE 23, 2021

Some restaurants allow customers to bring their bottles of wine to service. If the servers open the wine and pour it into restaurant stemware, then the restaurant charges a corkage fee. Restaurants considering charging corkage fees often wonder what the typical charge is and whether it is legal to charge it. . Usually, when restaurants offer corkage service, customers understand what it is.

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License Customer Service Restaurant Law Beverage 78

7 Shifts

JUNE 25, 2021

If you're having trouble finding great people to work in your restaurant, you're not alone. There is a labor shortage impacting the restaurant industry, which has made the already difficult task of hiring even more challenging. Over the course of the pandemic, some restaurant workers found jobs in new industries, left their cities, or are looking for something new.

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Hiring Website Management Social Media Certification 370

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Modern Restaurant Management

JUNE 22, 2021

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. As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected.

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Back of House Communication Hiring Magazine 207

Cheetah

JUNE 21, 2021

Reading Time: 3 minutes. Today’s economy is driven by consumer demand, which means that staying informed about the forces driving the food industry is leverage, especially for small and medium-sized restaurants. After having served the restaurant industry for nearly a decade, we know that one of the greatest challenges in managing a restaurant business is predicting supply and demand trends and understanding procurement challenges.

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Food Supply Supplies Food Transportation 147

7 Shifts

JUNE 24, 2021

For many restaurant owners, growth is the ultimate goal—beyond the second and third locations and into the 50s and 100s. If you're lucky enough to scale to that level, the day-in and day-out tasks change significantly. With that growth comes new challenges. Running one store is hard enough—let alone 100. Unless you can multiply yourself, the only way to run an enterprise-level restaurant operation is by leveraging your technology stack.

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POS Restaurant Law Point of Sale Management 359

Modern Restaurant Management

JUNE 24, 2021

As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Most simply do not have the time needed to research digital marketing strategies, let alone implement them.

Marketing 203

Marketing Social Media Mobile Ordering Website Management 203

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. However, while you can adjust your food cost, optimizing your food cost isn’t a one-time event. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS).

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Compost Food Waste Front of House 88

The Restaurant Times

JUNE 21, 2021

While the world may be divided on many aspects, one thing that unites us is the hope that the end of the COVID-19 pandemic is in sight. After over 18 months of staying at home, often under strict restrictions with limited movement, many of us are starting to gear up for the future. This is particularly true for small restaurant businesses. This industry has had to adapt its offerings significantly, with restaurant management needing to expand its models to include food delivery services.

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Small Business Management Management Insurance 98

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EATER

JUNE 22, 2021

Glenn Harvey. Restaurants have a storied history of neglecting ADA guidelines. As they reopen post-pandemic, there’s even less excuse for them to do so. 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. Ever been to a restaurant that shares your name?

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Outdoor Restaurant Law Dine-in Travel 145

Modern Restaurant Management

JUNE 21, 2021

With restrictions easing, customers are excitedly returning to their favorite restaurants. Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? Mobile order and pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods while also helping to maximize sales.

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Mobile Ordering Ordering Front of House Guest Recovery 186

FreshCheq

JUNE 25, 2021

Bluetooth thermometer capabilities give single store, franchise, or multi-unit operators the opportunity to take advantage of fast and error-free technology that is fully integrated into the FreshCheq platform. Fort Myers, FL - June, 24, 2021 - FreshCheq , creators of digital food safety and restaurant operations software, announces the integration of Thermapen Blue probe thermometers, which allows restaurants, franchises and multi-unit stores to instantly measure and record food temperature rea

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Technology Food Safety Franchise Franchising 78

The Restaurant Times

JUNE 23, 2021

Creating a menu is a crucial task for dining establishments. Deciding on what all to include in the menu can be tricky. However, a bigger menu is not always better. In fact, it is advisable to keep the menu short from the point of view of controlling operating costs and improving customer experience. As revealed by a research study conducted at Columbia University , a limited menu having fewer options eases the process of decision making for the customers.

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Point of Sale Online Ordering Food Order Customer Service 90

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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.

Beverage

EATER

JUNE 25, 2021

Shawn Goldberg /Shutterstock. Your annual reminder that just because a company slaps a rainbow on a product during Pride doesn’t mean it supports the community During Pride month one year when I was in high school, I got my underage hands on a limited-edition vodka bottle — one of the ones with a rainbow label, its contents mostly gone. Even when the bottle itself was empty, I tucked it away in the back of my closet, and kept it there for years: at the time, my family didn’t know I was gay.

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Point of Sale 2021 Leadership Government 107

Modern Restaurant Management

JUNE 25, 2021

When the COVID-19 pandemic began in the U.S., a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust food safety system. The company had installed sensors to monitor its 700+ refrigeration units and flag food temperature “incidents” in real time. Doing some forensics into their records, management realized that over a five-month period they had received over 14,000 alerts to potential problems.

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Food Safety Delivery Kitchen Safety Food 203

Restaurant Clicks

JUNE 22, 2021

You may not be familiar with the term “prix fixe menu,” but you’re more than likely familiar with the concept, which has been a staple of both fine-dining and casual restaurants for decades. Prix Fixe Meaning. In classical restaurant parlance, prix fixe , French for “fixed price,” refers to a multiple-course meal that comes with—you guessed it—a set price.

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Menu Fine Dining Dietary Restrictions Seasonal Menu 78

The Eat Restaurant

JUNE 20, 2021

With a whopping 4.33 Billion active users, social media is slowly taking over the world. To put it into perspective, that constitutes 91% of the total internet users across the globe. Given that this number has gone up by 13% in the last year, it’s safe to say that social media marketing is here to stay.

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Social Media Marketing 124

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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.

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Black Box Intelligence

JUNE 24, 2021

What has 2021 looked like for the restaurant industry so far? There’s been a lot of upheaval since 2020, and this year is all about picking up the pieces. But that doesn’t mean there’s no opportunity for growth. The pandemic forced consumers to change their behaviors. Some of those behavioral changes are here to stay, and they’re driving restaurant trends that can lead to growth.

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2021 Guest Recovery Consumer Goods Back of House 86

Modern Restaurant Management

JUNE 22, 2021

Laws and regulations for Ghost Kitchens are the focus of this episode of The Main Course as host Barbara Castiglia speaks with Brett Buterick, Esq. “Ghost kitchens provide an opportunity to really expand a brand or get a product in front of customers that they otherwise couldn’t because of lower resources,” Buterick said. However, the concept is so popular that even big brands are getting into the virtual kitchen model.

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Social Media Restaurant Law Technology Delivery 179

The Restaurant Times

JUNE 24, 2021

Launched with a vision of bringing authentic and traditional Japanese cuisine to the Middle East, MATSU, a fine dining establishment based out of Abu Dhabi, offers exciting flavors and an authentic taste of Japanese dining culture. . The Japanese-style restaurant had been using a cloud-based management solution before, but repeated errors in the system constantly hampered their client satisfaction.

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Fine Dining Uniforms Customer Experience Dine-in 83

Restaurant Clicks

JUNE 24, 2021

Located on the Jersey Shore, Wildwood is a city full of things to do and see. With the beach, shops, hotels, and the Wildwood boardwalk, you’ll never get bored in this town. In addition to all of this, however, are plenty of top-tier restaurants. Being so close to the ocean, many of these spots serve some of the freshest seafood around, too. So, I’ve put together a list of my favorite places to eat in town so you don’t have to.

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Online Ordering Back of House Seasonal Menu Food Order 79

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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.

Food

Indoor Media

JUNE 21, 2021

You can’t have a business without customers. It’s a simple, obvious fact, but it must be said. Centuries ago, if you wanted to sell food, you could go set up in a small frontier town, churn out beans or bread, or whatever you wanted, and have a steady stream of customers. You were probably the only “restaurant” in town. Today, in most towns and certainly in all big cities, there’s a very competitive restaurant landscape.

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Travel Advertising Customer Service Consumer Goods 78

Modern Restaurant Management

JUNE 23, 2021

Every year, Americans eat an astounding 30 pounds of french fries – that’s a lot of fried potatoes restaurants are churning out. National French Fry Day on July 13 celebrates the staple found on many restaurants’ menus. However, with deep-fat frying comes risk as the oil can easily reach near 400 degrees Fahrenheit and is extremely flammable, causing kitchen fires, scalds and more.

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Kitchen Safety Food Safety Equipment Insurance 188

Restaurant Engine

JUNE 23, 2021

The pandemic presented an opportunity for restaurant delivery services. Did you know that more than 60% of consumers in the United States say they order food for delivery once a week? For most of your restaurant customers, delivery is an expected service. Today’s diners want convenience. They don’t want to worry about going somewhere to pick up food – they want you to bring it to them.

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Delivery Online Ordering Loyalty Program Customer Service 80

Restaurant Clicks

JUNE 24, 2021

Ocean City, a town located along the Jersey Shore, is a great place to visit or live. With its beaches, restaurants, bars, and attractions, there’s so much to do and experience here. Even better, some restaurants offer the beach experience while you dine. When trying to find a restaurant, however, we all know it can be hard to know which spots are worth your time.

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Online Ordering Food Order Front of House Casual 78

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Foodable

JUNE 22, 2021

Listen to "Changing the Culture | Season 3, Vol. 12: PAR Technology" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Savneet Singh , the chief executive officer of PAR Technology , to discuss how operators and companies can rethink tech to better serve the ever-changing needs of restaurants.

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Technology Guest Recovery Point of Sale Hospitality 87

Modern Restaurant Management

JUNE 25, 2021

Did you know the region from Texas to Wyoming, known as “Hail Alley,” receives more hailstorms than any other part of the country? Texas has consistently ranked at the top of the list of major hail events each year with 872 in 2019 and 601 in 2020. The damaging hail season begins mid-April, running through the summer and into September. Hailstorms are known for causing significant damage, wreaking financial havoc on individuals and business owners.

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Insurance Small Business Outdoor 2019 173

Gourmet Marketing

JUNE 21, 2021

Writing a Hotel Business Plan. When you search for “how to start a business” in Google, one of the first things it will tell you to do is make a plan. Every business needs a written plan. In many instances, this isn’t necessarily the place to start when you’re looking to launch a business. But there is no question you’re going to need it sooner rather than later, particularly if you’re after investment money.

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Reference Hotels Point of Sale Customer Service 66

Black Box Intelligence

JUNE 21, 2021

Do you feel confident that you know how your business is performing in comparison to the rest of the industry? Do you understand how your sales stack up next to your competitors’? And what about your workforce metrics? Do you feel like you’ve got a good hold on your staffing levels? With all the changes that the restaurant industry went through in the last 18 months, knowing these insights can have a dramatic impact on your long-term viability and financial stability.

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Guest Recovery Consumer Goods Customer Service Sourcing 98

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