ChowNow
FEBRUARY 18, 2021
You likely already know the value of having access to your restaurant’s customer data. This critical information—such as email addresses, ordering trends, and so on— can help spur business decisions and inform data-driven restaurant marketing tactics. There are a myriad of ways to begin collecting customer data. One of the easiest ways is via your online orders – if it’s set up correctly.
Restaurant Smart
FEBRUARY 15, 2021
A new refrigeration system for a commercial kitchen usually costs around $2,000 to $6,000. This is why it is crucial that you properly maintain your refrigeration system to make sure that it lasts longer and you get the best out… Read more. The post 5 Tips to Maintain Your Refrigeration System appeared first on Restaurant Smart Blog.
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The Restaurant Times
FEBRUARY 14, 2021
Online ordering has flourished with time and completely transformed the way restaurants deliver food. Customers are now seeking convenience and expecting timely and hygienic doorstep delivery options. Providing online food ordering is also considered a proven restaurant marketing strategy that tends to increase its revenue, sales, and profit margin.
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed with choice when it comes to finding a place to eat.
Advertiser: Paycor
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7 Shifts
FEBRUARY 18, 2021
For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.
Modern Restaurant Management
FEBRUARY 16, 2021
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
FEBRUARY 15, 2021
How did it happen that we drifted apart. In so many cases no room for a start. We live in a world closed off to so much. Where neighbors and friends are kept out of touch. What you believe, what I believe limits what, who, when, and where. Think about common ground – how would we dare. The house next door seems miles away. The people inside think different than us.
EATER
FEBRUARY 18, 2021
High-risk restaurant workers are struggling to navigate the pandemic For nearly a year, restaurant workers everywhere have faced unprecedented challenges as they’ve sought to weather the coronavirus pandemic. “The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end.
Modern Restaurant Management
FEBRUARY 16, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations. Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside.
Ken Burgin
FEBRUARY 15, 2021
Do you have a dream employee? They smile a lot, cover extra shifts, keep the bar tidy, and know how to fix the fryer and the coffee grinder. They can cheer up cranky guests and sell them all dessert… and they know how the boss likes her coffee. And because everything is going so well, it’s easy to leave them alone while you concentrate on fighting fires.
Speaker: Amanda Adams, Fractional CFO, CPA
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The Restaurant Times
FEBRUARY 16, 2021
The novel COVID-19 virus has transformed the restaurant industry like never before. Technology and automation, once considered an additional expense, has now become a necessity in the F&B industry. Technology and automation have helped restaurants transform in the way how they operate and thrive in the new connected and contactless era. Given the potential for increased revenue, restaurants today can no longer afford to miss the latest restaurant technology trends that are helping businesses
EATER
FEBRUARY 17, 2021
Canna Obscura /Shutterstock. From tall and fluffy to chewy and dense, your next perfect chocolate chip cookie might be among this batch What constitutes the “perfect” chocolate chip cookie is an intensely personal calculus: a balance of your preference for chewiness versus crispiness, multiplied by your desired chocolate-to-dough ratio then divided by the ideal salty savoriness versus chocolatey sweetness (clearly, actual calculus is not our strong suit).
Modern Restaurant Management
FEBRUARY 17, 2021
Chicago-based Foodhaul is a digital platform that partners with chefs to create menus for delivery-only virtual restaurant brands. “We create an opportunity and a solution for third-party restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing our virtual concepts,” explained founder and CEO Bill Stavrou.
Goliath Consulting
FEBRUARY 16, 2021
By Bora Kang, Colin Kopel. Restaurant staffing was hard enough before the pandemic, with common hurdles such as no-shows, mistake hires and high turnover rates (1). But the COVID-19 pandemic may have only made it worse. Despite the fact there are more unemployed foodservice workers and less competition now that there have been more than 100,000 restaurant closures nationwide (2, 3), most restaurants face a tighter labor market, and operators are finding themselves in a bind to find more talent.
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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.
Deliverect
FEBRUARY 19, 2021
Food delivery and off-premise dining are more popular than ever. A crazy year for the restaurant industry saw this trend accelerate even faster to record the biggest growth in the industry. This means that many restaurants in the US, Canada, and Downunder are new to delivery, or are expanding their off-premise offerings. Many are already familiar with the biggest names in food delivery – the likes of Uber Eats, Doordash, Just Eat and Deliveroo have become household names.
Cheetah
FEBRUARY 15, 2021
Reading Time: 3 minutes. Every year during February, the nation comes together to celebrate Black History Month with art, music, and lots of great food. This is a time to honor the contributions of African-Americans who have helped shape and change our country and its businesses. And what better way to explore and celebrate culture than through food?
Modern Restaurant Management
FEBRUARY 15, 2021
This an excerpt from Bruce Nelson's Restaurant Management: the Myth, the Magic, the Math. Part Three – The Math. “The laws of nature are but the mathematical thoughts of God.” —Euclid of Alexandria. Oh yes, the math. This is usually the part that throws most restaurateurs for a loop. A while back, I was enjoying a nice breakfast with the minister of my church one day when he looked at me somewhat slyly and said, “You know why I got into ministry?
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
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EATER
FEBRUARY 18, 2021
A conflict broke out between Fred Meyer store employees and the people who were salvaging food, to the point where a manager called the police [link].
The Restaurant Times
FEBRUARY 18, 2021
The restaurant industry is changing in London. While this spells good news for successful owners, it can give newbies such as yourself, more competition than you may be ready to face. Almost every street has bars, fast food restaurants, cafes and pubs that offer everything from Spanish, Italian and French to Indian cuisine. As such, the demand for diverse menus has increased exponentially in the city.
Modern Restaurant Management
FEBRUARY 18, 2021
The COVID-19 pandemic has reshaped the way restaurants do business. Many areas across the country are in the midst of a “second lockdown,” as state and local governments are again restricting businesses with indoor dining to help curb COVID-19’s spread. The second lockdown, together with the first (occurring in areas throughout the country in the second quarter of 2020), has helped accelerate a new restaurant business model—the ghost kitchen.
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
Advertiser: Paycor
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EATER
FEBRUARY 16, 2021
Semlor | Shutterstock. A brief guide to krapfen, paczki, and semlor Every year, as February approaches and thoughts of Christmas are long gone, European bakeries disrupt the bleakness of midwinter with windows and display cases filled with delightfully rich sweets seldom seen the rest of the year. The tradition is a hangover from the days when the Christian festival of Lent — which this year begins February 17 — meant giving up all that was good, like sugar, eggs, butter, and fat, for the 40 day
Lady Boss Blogger
FEBRUARY 18, 2021
We all see PR packages every time we log on to social media. Sometimes, we may not even realize that is what we are seeing. There are many ways to market your new business to the world, but one of the most innovative ways that is now crucial for entering the marketplace is PR packages. […]. The post Why Sending PR Is ESSENTIAL For New Businesses appeared first on LadyBossBlogger.
Modern Restaurant Management
FEBRUARY 18, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about how restaurant-related brands are using national televison advertising to engage with customers. Listen to a replay on how food ads did during the Super Bowl with Bob Kraut and Kevin Krim of EDO, which works with advertisers, agencies, and TV networks to drive better value for media investments.
Indoor Media
FEBRUARY 18, 2021
If you’ve never heard of a “Call to Action” (CTA), then listen up. These phrases have always been an important part of advertising and can be found in nearly every advertisement, no matter where or how that business is running its ads. What Exactly is a “Call to Action”? In the simplest terms, advertisers use CTAs to tell customers what to do. After promoting a product or service, it wouldn’t make sense to just end an advertisement.
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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.
EATER
FEBRUARY 19, 2021
Nick Mancall-Bitel. Look past the giblet pudding and cholera cures, and you’ll find a 19th-century cookbook that anticipates a 21st-century cooking trend The full title of Mrs. Levy’s book, as it appears on the cover, is Mrs. Esther Levy’s Jewish Cookery Book on Principles of Economy Adapted for Jewish Housekeepers With Medical Recipes and Other Valuable Information Relative to Housekeeping and Domestic Management and Being the First Jewish Cookbook Published in America as Published in Philadelp
Foodable
FEBRUARY 18, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Kathleen Wood, the founder of Kathleen Wood Partners and the co-founder of frozen yogurt company Suzy’s Swirl , to explore catering desserts, handling digital hospitality, and cultivating dynamic, collaborative leadership. Wood’s firm collaborates with Fortune 500 leaders, INC 1000 founders, and other emerging businesses throughout the hospitality, service, retail, manufacturing
Modern Restaurant Management
FEBRUARY 17, 2021
Let’s face it, many people find public speaking a daunting task. If you add lights, cameras, and an action-packed newsroom, it’s easy for anyone to become overwhelmed. In today’s media landscape, many interviews are taking place on Zoom which can add more complexity to the interview process. But no matter what the medium is, more often than not, an unprepared source can unwittingly squander a media opportunity while a well-prepared source will move the interview from average to
MBB Hospitality
FEBRUARY 17, 2021
A good point of sale system is essential for your restaurant. While it may not be visible to customers the computer system provides communication and ease of use to your workers, and communication is where customer issues start to arise. This article discusses a few of the most popular restaurant point of system, or POS, available on the market today and there advantages.
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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