Modern Restaurant Management
FEBRUARY 21, 2022
We are witnessing the evolution of fine dining. Astonishingly veganism is a chief enabler of this culinary transformation. Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints.
Sculpture Hospitality
FEBRUARY 22, 2022
Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent. There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste.
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Restaurant365
FEBRUARY 22, 2022
Are you using restaurant analytics? Your restaurant group generates valuable data every day in the normal course of operations. There’s sales and customer data, labor performance data, and even data telling you how much food you waste. But merely gathering the data offers little value. It’s what you do with the data to improve the way your business operates on a day-to-day basis and over the long term that makes it invaluable.
Culinary Cues
FEBRUARY 22, 2022
It is so easy to fall into the trap of a stereotypical line cook. It seems, at times, written in stone that those who work in kitchens will be quick to point out other’s mistakes, easily angered, inflexible, excessive drinkers, lacking in balance, and outside of their job in the kitchen – somewhat irresponsible. We can deny it and point to examples of cooks who are always professional, kind, cool under pressure, and willing to listen, but face it – this is more the exception to
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.
Modern Restaurant Management
FEBRUARY 25, 2022
The modern restaurant has a lot of competition, including other local restaurants, franchises, and the biggest of national chains. To stand out and get more customers means focusing more on marketing. It’s easy to say you need to work harder on your marketing strategies, but aside from the vague generalizations that are all too common, how do you ensure those strategies are practical?
Cheetah
FEBRUARY 23, 2022
Reading Time: 4 minutes. Those rushing back to their local restaurants for the full dine-in experience have lots to choose from. New menus, new interior designs, and even new cuisine concepts, are flourishing after nearly 2 years of deliveries. To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Hot Schedules
FEBRUARY 23, 2022
Blog. Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know. The past year has seen employee turnover reach an all-time high , and you’ve likely experienced it at your own business. Workers are reevaluating their jobs in record numbers, and many are not afraid to work at companies that better meet physical and mental needs.
Modern Restaurant Management
FEBRUARY 22, 2022
Q1 means another year of celebrating employees on a regular basis, and especially on their respective appreciation days. These acts of recognition go further than you may think. A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change.
Cheetah
FEBRUARY 19, 2022
Reading Time: 5 minutes. This week we sat down with one of the Bay Area’s healthiest and most innovative restaurants. Lean Feast is a shining example of a healthy restaurant establishment that capitalizes on current technology, food and health trends to make a sustainable profit. They use local, seasonal and simple ingredients to keep their healthy menu affordable, nutritious and delicious.
EATER
FEBRUARY 23, 2022
James Beard Foundation. Check out the full list Today in a press release , the James Beard Foundation revealed the semifinalist nominees for the 2022 James Beard Awards. At a glance, the list appears to be one of the most diverse — across race, gender, geography, styles of service, and styles of cuisine — in the foundation’s history. There are some new categories this year , meant to address the findings of an extensive 2021 audit to address the longstanding biases baked into the awards process.
Advertiser: Paycor
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Margin Edge
FEBRUARY 24, 2022
The Barrow House, Clifton, NJ. The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. They can impact everything from menu prices to labor decisions and can vary from week to week. . This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them.
Modern Restaurant Management
FEBRUARY 24, 2022
A recent jobs report revealed 6.6 million jobs were created in the last year. It’s a jaw-dropping number and the opportunities for employment are endless. So where are the servers, the hotel housekeepers, and prep cooks? The situation is so dire we see signs in restaurant windows begging for patience and daily postings online from disgruntled workers, fairly complaining about being treated poorly by patrons after they could not do their job well, given the under-staffing at their place of
The Restaurant Times
FEBRUARY 22, 2022
Even though life is slowly returning to normal following the COVID-19 epidemic, many restaurants and foodservice enterprises still face many challenges. For those who have made it this far, the future appears bleak, as the government bailout package they expected didn’t come to pass. Trends come and go, and, indeed, they’re never here to stay.
The Food Corridor
FEBRUARY 24, 2022
Most people are good at coming up with exciting ideas, but few actually follow through and make them a reality. The best way to ensure that you don’t lose momentum as you turn your shared kitchen dreams into reality is to plan rigorously and make sure you have all of the resources that you need to overcome the inevitable hurdles. There’s a bunch of research that needs to be done including market analysis, running revenue numbers, looking at facility design, and carrying out feasibility studies,
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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.
Sculpture Hospitality
FEBRUARY 22, 2022
Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent. There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste.
Modern Restaurant Management
FEBRUARY 23, 2022
The Food Safety Modernization Act (FSMA) was signed into law in January of 2011 and expanded the Food and Drug Administration (FDA)’s authority to regulate the way foods are grown, harvested and processed. The FSMA 204 has already been launched, and the final section of the law, FSMA 204, will come into effect in 2023 with a food traceability record compliance date of 2025.
Crunchtime
FEBRUARY 21, 2022
With employee turnover rates at an all-time high and the labor market tighter than ever, restaurants are looking for ways to improve retention. With a 5-Step Leadership Ladder , you can quickly deploy a talent development program to retain team members and develop bench strength. When vacancies occur, many hospitality businesses dive into a mad scramble to fill the position as quickly as possible, often settling for less-than-ideal external candidates or promoting internal employees before they’
The Restaurant Group
FEBRUARY 21, 2022
Restaurant Brand Development. In the cut-throat restaurant industry, the choices are now so vast that consumers have become very demanding. Whether it concerns the menu or the design of the logo or packaging material for takeout, it seems like a never-ending chase to reach the top. So, while the quality of foods must be good, you cannot deny the role that branding plays in your restaurant’s success.
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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.
Wasserstrom
FEBRUARY 24, 2022
All over the United States, sober bars are starting to pop up and the term is finding its way into day-to-day conversation. Bar and restaurant owners with a keen eye are asking themselves, “Are sober bars here to stay? And how can I profit from this new foodservice movement?” In this article, we’ll be answering […]. The post What’s the Buzz Around Sober Bars?
Modern Restaurant Management
FEBRUARY 22, 2022
In 2022, the restaurant business finds itself at something of a crossroads—or, to put it in a more 21st-century way, the industry has reached a pivot point. Restaurants were already getting more high-tech before the COVID-19 pandemic hit, but once it did, adoption of solutions including contactless ordering and payment methods became a matter of survival, in more ways than one.
ExactHire - Restaurants
FEBRUARY 21, 2022
If you’ve been dining out or picking up food to go, it’s likely you have seen or used a QR code to access your menu or even pay a bill. Want to share feedback on an experience? Often, the participant will access a QR code to provide input on a topic. What are QR codes you might ask? What is a QR Code? Invented in 1994 , QR (Quick Response) codes are matrix barcode readable optic labels…or more simply, those black line patterned squares we see on receipts, papers, billboards and a multitude of ot
FreshCheq
FEBRUARY 25, 2022
There are roughly 15,000,000 restaurants in the world, and you're about to open a restaurant as well! It's an exciting time to start a business, but do you have what you need to open a restaurant? You'll need to make your own "open a restaurant checklist" if you want to successfully start a company.
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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.
Lady Boss Blogger
FEBRUARY 24, 2022
In advertising, images are your best friend! Good photos draw in your audience and make them take notice of your brand. Therefore, it is important to have royalty-free photos in your posts and advertisements. So, here are the top royalty-free stock photo websites to make your brand look professional. 1. Depositphotos Depositphotos is an amazing […].
Modern Restaurant Management
FEBRUARY 23, 2022
Many people are interested in seeing your menus online, store hours, COVID restrictions, and delivery and curbside options when it comes to your restaurant’s online presence. So it goes without saying that you’ll need to keep up with a superior user experience online but also you’re going to want to stay abreast of the latest in analytics strategy.
The Restaurant Group
FEBRUARY 21, 2022
Commercial Kitchen Layout. What defines the success of a restaurant? You’d think it’s all about how good their menu and food is [1]. But service efficiency can make or break a restaurant. So restaurant owners need to pay close attention to the design and layout of their kitchens and bars to maximize the efficiency of their service. In this article, we’ll take a look at why commercial kitchen and bar design influence a restaurant’s growth and success.
Foodable
FEBRUARY 24, 2022
Listen to "A Chefs Impact on Culinary Innovation | SPB Hospitality" on Spreaker. The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.
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.
Restaurant Engine
FEBRUARY 23, 2022
Looking to expand your market reach? Try a cloud kitchen. You may have heard about cloud kitchens (sometimes known as ghost kitchens or virtual kitchens). They are commercial kitchen spaces so food related businesses can use the facilities and services to prepare their dishes for delivery. This is different than a traditional brick-and-mortar location because it allows restaurants and food service businesses to create and provide their food without a lot of overhead.
EATER
FEBRUARY 25, 2022
Kent Phillips, photographer. Why is so much space food blue? Welcome aboard Galactic Starcruiser, a windowless Star Wars space yacht forever moored in a galaxy far, far away alongside Florida’s Interstate 4 highway. It’s not quite Westworld by way of Naboo, but it’s the closest to playing pretend padawan that Disney’s offered to date. Walt Disney World’s ambitious new project — officially titled Star Wars: Galactic Starcruiser — isn’t just a place to stay; it’s a performance.
Typsy
FEBRUARY 20, 2022
Running a hotel or any hospitality business in 2022 is no easy task, thanks to the COVID-19 pandemic and its effects on the economy. You have to analyze your hotel’s business model from every angle and find new ways to cut costs. Here are seven money-saving tips that will help you stick to your 2022 budget in this blog post by guest blogger Cora Gold.
Foodable
FEBRUARY 22, 2022
Listen to "196. Can Door Dash Hold Its Growth? - Panera Enters the Metaverse" on Spreaker. Could third party be seeing the end of the party as more and more consumers are stressed with financial considerations and economic impact from inflation, interest rates, and global conflict? Operators are slowing down as well in terms of new restaurant openings.
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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