Restaurant Den

DECEMBER 1, 2020

Thriving restaurants are the product of dozens, if not hundreds, of small things going right. It’s all about consistency. Every diner should get an equally great experience with every visit. If they have a sensational meal, then you better believe they’ll bring their friends and family along next time. And guess what? They’ll expect the […]. The post How to Bring Your Restaurant’s Employee Scheduling to the Next Level appeared first on Restaurant Den.

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Operations 59

7 Shifts

DECEMBER 1, 2020

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.

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Food Management Management White Paper 370

Sante

NOVEMBER 30, 2020

As this unusual year ends, we may yearn for a boost to our spirits. Whether you seek beverages for gifting or sharing at small gatherings, here is a panel of drinks to match diverse palates. Deborah Grossman. Here are several categories for selecting holiday beverages. From wines to impress and surprise to bubbles for celebrating and winter reds for sipping, take your pick for you or your favorite holiday family and friends.

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Vineyard 2018 Front of House Beverage 130

Culinary Cues

DECEMBER 4, 2020

Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee. The chef knows that Joe will always be ready with his mise en place at service, always be focused on excellence in cooking, he will look the part of a professional and whenever the chef is short an employee he knows that Jo

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Customer Service Take-out Café Education 445

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.

2025

Modern Restaurant Management

DECEMBER 1, 2020

With new health and safety guidelines and constantly-evolving regulations, restaurant owners are faced with unique challenges to continue delivering a positive dining experience to customers. And while the pressures of the pandemic continue, customer loyalty can play a role in whether or not restaurants will sink or swim. It's reported that with as little as a five percent increase in customer retention, a business can improve its overall profits by up to 25 percent.

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Loyalty Program Customer Experience Point of Sale Employee Relations 207

7 Shifts

DECEMBER 4, 2020

Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business.

2021 370

2021 Tip Distribution Restaurant Law Insurance 370

Culinary Cues

NOVEMBER 30, 2020

Is it possible to narrow down the secret of greatness to one ingredient? What could it be? Is it really that simple, or in this case is simplicity really complex? I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes, there is one common ingredient that makes all the difference in how adept, interesting, creative, and ultimately successful a chef or cook might become.

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Food Order Seasonal Menu Training Dine-in 307

Modern Restaurant Management

DECEMBER 3, 2020

The holidays are known to be one of the busiest times of the year for restaurants. Between mid-shopping meals, family dinners, and work parties, restaurants prepare for their schedule to book up quickly. However, with the COVID-19 pandemic, this year has thrown a curveball for everyone. Many restaurants have had to alter how they serve customers, and some have had to close their indoor dining and become creative with extending patio season.

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Loyalty Program Seasonal Menu Social Media Email Marketing 215

Focus POS

DECEMBER 4, 2020

COVID-19 and social distancing regulations have forced consumers into isolation. Naturally, consumers have been eager to find ways to feel normal and relieve the stress caused by living through a pandemic. Many have looked to the restaurant industry, keen to get their hands on their favorite dishes from the safety of their homes. This increased demand for online ordering and delivery, paired with various social distancing regulations, caused a massive shift in the restaurant industry.

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Online Ordering Ordering Mobile Ordering Customer Experience 146

Next Restaurants

DECEMBER 2, 2020

By Veronica Wallace, Contributor. Marketing is the lifeblood of any business, and restaurants are no exception. Unless word of mouth about your food is so powerful that guests are lining up day and night just to get a reservation, you need a website — and even if your restaurant is super popular, a website is still a good idea! You know all of this.

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SEO Fine Dining Back of House Point of Sale 145

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!

Hiring

Food Business

DECEMBER 4, 2020

In the months since our first surge, COVID has been a dull annoyance. Now, we need to pay attention, and put as much effort into growing online ordering, newsletters and social media. I’m giving three examples that specifically focus on methods that are working. This is our topic, and we are going to get into glorious detail. Here are some excellent examples.

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Email Marketing Social Media Online Ordering Presentation 130

Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” After all, the news is swarming with stories about vaccines that seem to be working. We’re also seeing a troubling shift towards apathy and exhaustion that has us wondering if rules will be followed anyway—just as the third surge of COVID arrives.

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2021 Kitchen Safety Food Safety Consumer Goods 189

Typsy

DECEMBER 1, 2020

Once a fringe concept within the hospitality industry, sustainability has become a hot trend as we dive deeper into the 21st century. And for good reason — in a world under the continual threat of a pandemic, sustainability is more important than ever, from both an environmental and financial standpoint. In today’s blog post, guest contributor Beau Peters is back to talk us through how green initiatives can save you money while saving the planet.

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Hotels Sustainability Hospitality Blog 164

Sculpture Hospitality

DECEMBER 3, 2020

There are a few major costs in any restaurant business, including your equipment, inventory , utilities and your point-of-sale (POS) system. There’s one other cost that absolutely must be managed properly, and that’s labor cost.

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Management Management Point of Sale Equipment 97

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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

Xtra Chef

DECEMBER 2, 2020

Restaurant inventory management with Excel takes too time and can lose you money. Here’s a better solution. Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits. By carrying the right amount of inventory, you free up more money for positive cash flow while enabling your team to meet demand.

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Inventory Management Management Cash Management 91

Modern Restaurant Management

DECEMBER 4, 2020

Selling a restaurant can be a challenging and time-consuming process. Often the most difficult part of the sale comes with managing your emotions as the owner and approaching the sale objectively. As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will hopefully help you position your business in the best light for sale and also make the process easier.

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Cash Management Front of House Equipment Back of House 165

Indoor Media

DECEMBER 2, 2020

While we’re still in the midst of a long, seemingly never-ending pandemic, there is still work to be done. At the beginning of the coronavirus crisis, courthouses around the country closed their doors, and many wondered what would happen to “business as usual” for clerks and lawyers. Today, not only are courthouses back open, but the majority of law firms have stopped working remotely, and many are eager to get clients back in their doors.

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Advertising SEO Article Blog 88

The Restaurant Times

DECEMBER 3, 2020

Shakir Haq, CEO of Empire Group of Restaurants, holds a demonstrated history of working in the hospitality industry. The Empire Restaurant was started back in 1966 by Mr. Abdul Rahim Haji, and now it is carried on by their third generation. It is a unique place, where every creation and every element has its own meaning because they contribute to creating a journey to re-discover the gastronomic culture.

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Hotels Food Safety Loyalty Program Point of Sale 98

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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.

Small Business

EATER

NOVEMBER 30, 2020

Photo: winnond /Shutterstock. Plus, delivery workers are burned out, and more news to start your day Some restaurants are resisting shutdown orders as second COVID-19 wave surges. As restaurants face a new round of indoor dining shutdown orders amid rising coronavirus cases and colder weather, some are choosing to stay open in spite of the legal and public health consequences, arguing that it’s the only way that their businesses can make it through the pandemic.

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Fine Dining Government Food Order Dine-in 107

Modern Restaurant Management

DECEMBER 4, 2020

This edition of MRM Research Roundup features the Restaurant Resilience Index, the impact of reviews, shifitng consumer preferences and the importance of rewards. Pandemic and Restaurant Demand. The COVID-19 pandemic has impacted a number of businesses, but few harder than the restaurant industry. “They’ve had to basically adapt and change their entire business model,” says Yang Yang, an associate professor in the School of Sport, Tourism and Hospitality Management (STHM) at Te

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Loyalty Program Online Ordering Fast Casual Consumer Goods 145

Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Some restaurants were forced to pivot quickly to off-premise channels to deal with local business restrictions, changing menus toward a delivery focus. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

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2021 Operations Mobile Ordering Social Media 78

Indoor Media

DECEMBER 4, 2020

If you’ve been to this blog before, you know that we believe different businesses need different advertising solutions. A lot of this is because the sales cycle differs for different companies, so it’s important to understand where to position yourself in this process. To make it easy, we’ll quickly break this down. For any company, the sales cycle moves from Awareness to Consideration to Decision Making.

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Advertising Customer Experience Coupons Social Media 78

Advertisement

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

The Restaurant Group

DECEMBER 3, 2020

Key Restaurant Industry Takeaways for 2020 – Challenges and Innovations. With a challenging and unprecedented 2020 nearly behind us, it is useful to take stock and pause to review the year’s challenges and opportunities. The pandemic has upended the hospitality industry. The restaurant industry specifically has been plagued with never-ending challenges, difficulties, and, inevitably, closures.

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2020 Online Ordering Fine Dining Food Safety 78

Modern Restaurant Management

DECEMBER 1, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talk franchising with Dan Rowe, Founder & CEO of Fransmart. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today.

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Franchise Franchising Small Business Specials 145

Future Food

DECEMBER 1, 2020

Image via Good Food. A seat is a terrible thing to waste: Restaurateurs need to be proactive in eliminating no-shows. The hospitality industry - restaurants, cafes and the very people that operate these establishments - have received considerable customer backlash of late as they seek to receive advance payment for future table bookings. Venues are requiring pre-payment as a strategy to reduce the costs of no-shows which slow their financial recovery caused by the pandemic.

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Book Seating Fine Dining Customer Service 78

Deliverect

DECEMBER 1, 2020

With the festive season in full swing, pubs, bars and restaurants are looking for ways to bring in some extra holiday revenue to make up for this tough year. And because alcoho l makes up between 20 and 25% of a restaurant’s income , it’s important to find new ways of moving it - especially in times like these. While alcohol delivery services are nothing new, they're more important now than ever.

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Delivery License Online Ordering Customer Service 78

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.

Indoor Media

NOVEMBER 30, 2020

These days there’s a lot of talk about “organic content,” so it’s important to get informed. In as far as organic vs. paid content, the distinction seems pretty clear. When you run a search on Google, most of the results that appear will be “organic,” which means they appear because they’re relevant, reliable, and no one has paid for you to view it.

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Social Media Advertising Consumer Goods Small Business 78

Modern Restaurant Management

DECEMBER 1, 2020

Restaurant technology company OneDine created an infographi c focused on the use of QR codes in U.S. restaurants since COVID-19. Among the highlights: Pre-COVID-19 QR codes were not heavily adopted in the restaurant industry, now, many restaurants have removed physical menus and have guests scan codes for menus. The number of mentions about QR codes has increased nine times during the six months COVID began and 57 percent of Americans said they will continue using contactless payment after COVID

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Technology Equipment Operations 169

The Restaurant Times

DECEMBER 4, 2020

The restaurant business relies heavily on customer data. That is why conducting market research, and customer analysis is considered a significant aspect of the industry. Fortunately, Google has made it easier for restaurant operators to access real-time customer data with Google Trends. The platform is not only simple to work with, but it is also robust and intuitive to boost your restaurant’s market strategy. .

Social Media 88

Social Media Customer Service Customer Experience Sustainability 88

Deliverect

DECEMBER 1, 2020

With the festive season in full swing, pubs, bars and restaurants are looking for ways to bring in some extra holiday revenue to make up for this tough year. And because alcoho l makes up between 20 and 25% of a restaurant’s income , it’s important to find new ways of moving it - especially in times like these. While alcohol delivery services are nothing new, they're more important now than ever.

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Delivery License Online Ordering Customer Service 78

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