7 Shifts
AUGUST 19, 2020
The restaurant industry has a reputation for high staff turnover. 2018 saw a record high 74.9% staff turnover —and while a portion of this statistic is inevitable given the demographic of restaurant employees ( more than a third are students or teenagers whose jobs and circumstances change more frequently), this figure represents a problem that needs to be resolved.
Modern Restaurant Management
AUGUST 19, 2020
To discuss this topic in more detail join “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. 20 at 4 p.m. EST. Space is limited, click here to register. Modern Restaurant Management (MRM) magazine asked restaurant industry experts to gaze into a crystal ball and re-imagine the future of dining.
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Restaurant365
AUGUST 19, 2020
Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Because of the complicated nature of human resources (HR) and the sprawling regulations surrounding payroll, HR and payroll can be a recurring headache for restaurant owners and operators.
Focus POS
AUGUST 19, 2020
Restaurants have been hit hard. COVID-19 turned the industry on its head, and even though restrictions are now beginning to loosen and people are dining out more, restaurant operators are still working hard to recoup some of the losses they experienced in the first two quarters of the year. . Right now, restaurants are relying heavily on outdoor patio seating for a large part of their dine-in revenue.
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.
7 Shifts
AUGUST 20, 2020
Now is the time when your restaurant can experiment with and implement new technologies to help reduce costs, improve margins, and stay safe during COVID-19. When you optimize restaurant efficiency, your business will be able to cope during troubling times, and thrive during good times. Fortunately, tech can help boost operational efficiency in restaurants.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Deliverect
AUGUST 20, 2020
The US restaurant delivery market is projected to reach $32 billion by 2024 , growing at an annual rate of 5%. To put that in perspective, that’s more than the GDP of the entire European nation of Iceland. Since COVID-19 hit the industry this year, it’s become even more obvious how central food delivery is to restaurant operations. It’s become essential to optimize for delivery.
Indoor Media
AUGUST 15, 2020
No matter where you go, take a good look at the people around you. You’ll see that they are usually no more than arm’s length away from their cell phone. People have become dependent and attached to their phones, making SMS marketing one of the most effective ways of communicating with your auto shop customers. Loyal auto shop customers are priceless, and SMS Marketing gives you a way to reward them and keep them engaged in your business.
7 Shifts
AUGUST 20, 2020
The 1894 Lodge , a culinary and communal staple in rural New Washington, Indiana, places a special emphasis on its history. The restaurant is located in a 200-year-old building–the first building in town, which in its past has been a Masonic lodge, a school, and a movie theater. Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food.
Modern Restaurant Management
AUGUST 19, 2020
Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states. Now that the initial dust has settled, restaurants are starting to think long term again.
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.
Sculpture Hospitality
AUGUST 18, 2020
The hospitality industry has always had strict cleaning standards when it comes to health and safety in restaurants and bars. Clean hands and surfaces have been the norm, especially when dealing with food and beverages.
Typsy
AUGUST 17, 2020
If your area usually relies heavily on tourism to support its hospitality industry, you've probably felt the pinch in the last six months. Although many regions around the world are looking at declining coronavirus rates, the wide spread ban on international travel has been a blow to many hospitality businesses - but this may be starting to change. International border agreements are springing up, and represent a great opportunity to reposition your business to tourists again.
7 Shifts
AUGUST 18, 2020
The restaurant industry has irreversibly changed due to the COVID-19 pandemic. Traditional strategies for driving additional revenue in your restaurant such as new menus items, events, catering, or pop-ups have been displaced by changed consumer habits, regulatory guidelines, and dine-in restrictions. While this rapid change has led to a number of restaurants closing up permanently it has also given rise to a host of new and exciting opportunities for restaurants to make money and grow their bus
Modern Restaurant Management
AUGUST 18, 2020
At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business. The brand has two locations – Aspen and Parker– and specializes in Danish baby back ribs and our in-house smoked meats with homemade side dishes. “Our marketing plan has always been to get new people to try our food,” he s
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Next Restaurants
AUGUST 20, 2020
If there is one thing the world has learned during the past year, it’s that COVID-19 has irrevocably shaken up our idea of “normal.” The pandemic has also greatly affected businesses and multiple industries in a way that will be felt for years to come. However, if we can adapt, our new way of life post-pandemic might not be as bleak as we currently imagine.
Typsy
AUGUST 19, 2020
Working with a skeleton crew is a pretty common occurrence in hospitality – especially in smaller businesses, where even one person’s unexpected sick day can temporarily cripple a team. Unfortunately, given what’s happening across the world right now, we're having to learn to expect the unexpected even more than usual. Finding yourself suddenly understaffed for a shift can be stressful, but it doesn't have to make your team and your workplace any less productive or positive.
Xtra Chef
AUGUST 19, 2020
According to a recent survey by our friends at Toast , about 80% of restaurant consumers place at least 1 online order for food per week. It’s welcome news for operators, who have had to place more reliance than ever on takeout and delivery as on-premise dining slowly makes a return. Though digital solutions have helped some restaurants and restaurant groups thrive in an otherwise uncertain time, there’s a hidden complication that can arise for many operators who depend on third-party ordering p
Modern Restaurant Management
AUGUST 17, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study.
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.
ChowNow
AUGUST 17, 2020
?. The COVID-19 pandemic has created an entirely new set of challenges for restaurateurs, their staff, and their customers alike. As on-premise dining resumes in many parts of the country, restaurants must adapt to the fact that safety expectations have shifted dramatically. Studies show that consumers feel more comfortable in lower-contact scenarios with clear health and safety standards , so it’s critical that restaurants accommodate these new preferences to meet the evolving demands of their
EATER
AUGUST 17, 2020
Photo by VALERIE MACON/AFP via Getty Images. Hospitality lawyer Jasmine Moy visits Eater’s Digest this week The biggest factor determining whether a restaurant or bar business can survive this pandemic — more important than pivots or its customer base or neighborhood — is the relationship between the tenant and the landlord. Or more specifically, the willingness of said landlord to cut said tenant a deal.
Lady Boss Blogger
AUGUST 15, 2020
Instagram offers a much more targeted and engaged audience for influencer marketing than other social media platforms. An engaged audience + trust in the influencer + more views of their posts = more sales for your brand. And unlike a lot of other platforms, the audience of Instagram doesn’t seem to mind responding to and […]. The post A Beginner’s Guide To Influencer Marketing On Instagram appeared first on LadyBossBlogger.
Modern Restaurant Management
AUGUST 17, 2020
Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting c
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.
Cheetah
AUGUST 19, 2020
Reading Time: 3 minutes. No pantry is fully stocked without a few bags of rice. With its endless colorful varieties , rice is your go-to culinary solution for practically every meal. It’s the perfect soaker for any soup or saucy dish. Fry up leftover rice and it can make an entire meal on its own. Mix it with milk, cinnamon and raisins and you even got yourself a dessert !
EATER
AUGUST 19, 2020
For my immigrant family, outdoor recreation was not part of our usual vacation plans. Could learning to camp be the pandemic escape I needed? Wei Tchou is a Brooklyn-based writer and former non-camper working on a book about her family and the cultural history of ferns. “I know you can do it,” said Salem, smiling at me with encouraging eyes, even though I didn’t know the first thing about building a campfire.
Lady Boss Blogger
AUGUST 20, 2020
Influencer marketing hits its peak on THE social media platform: Instagram. Instagram influencer marketing can really help your brand! Why not Facebook which has millions of more daily users? Because people expect to check up on their friends and family on Facebook, not on brands. Why not Snapchat which is focused on the younger crowd? […]. The post How To Get Results From Instagram Influencer Marketing appeared first on LadyBossBlogger.
Modern Restaurant Management
AUGUST 18, 2020
Beyond just ensuring consumer health and safety , restaurants now reopening to the public need to create new marketing, entertainment and advertising strategies for incoming customers—especially now that live music could be unsafe, and just playing songs on a speaker might not be enough. Numerous reopening rules, from customer capacity limits to masks and curfews , are making it harder for restaurants to navigate this new landscape while also keeping customers engaged.
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!
Indoor Media
AUGUST 18, 2020
Looking to attract customers who need a skilled and trusted mechanic? We thought you might be. Coupons for auto repair service are a proven, profitable way to do just that. There are two reasons why: Every car needs service. Eventually, every car needs some type of maintenance or repairs. For car owners like myself, that need might not occur until the 90K mile mark.
EATER
AUGUST 20, 2020
James Beard Foundation. And no chef and restaurant awards will be handed out in 2021, either There will be no James Beard Awards handed out to outstanding chefs and restaurants this year. After first committing to a virtual ceremony last month, instead of the usual Chicago awards gala, the James Beard Foundation announced today that it will not announce 2020 winners, which would have been chosen from the already-announced list of chef and restaurant awards finalists.
Restaurant Engine
AUGUST 17, 2020
Two restaurant industry experts share their insights regarding the state of the restaurant industry. Debby Soo, OpenTable’s new CEO, discussed on television her outlook for U.S. restaurants amid the COVID-19 downturn. She also added thoughts on Canadian operations. Secondly, Upwork’s Chief Economist Adam Ozimek contributes his thoughts. Ozimek also operates an independent restaurant in Lancaster, Pennsylvania; he describes it as an all-in-one restaurant, bowling alley, arcade, and ba
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