Goliath Consulting

SEPTEMBER 27, 2020

The AI and tech that will take over the restaurant industry. We previously discussed social distancing and contact-free technology that offered safety solutions during the pandemic. But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Here are some standout tech innovations that forward-thinking business owners are investing in today in restaurant technology: Smart ordering.

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Technology Mobile Ordering Food Safety Customer Service 158

Modern Restaurant Management

SEPTEMBER 30, 2020

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Focus POS

OCTOBER 1, 2020

Operating a restaurant requires a certain degree of understanding when it comes to customers. You need to be relevant, and to do that, you must be in touch with what customers want so that you can deliver on those expectations. Believe it or not, this isn’t always easier said than done. With a loyalty program that resonates with what your customers value, you open the doors to greater communication with your customer base that translates to much more than just increased revenue.

Loyalty Program 187

Loyalty Program Email Marketing Coupons Customer Service 187

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid. What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation movi

Kitchen Safety 340

Kitchen Safety Back of House Front of House Customer Experience 340

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

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Server side work duties are just as crucial as primary duties. They're critical to maintaining a clean, safe, and well-organized restaurant.

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FOH Management Management Cash Management 195

Modern Restaurant Management

SEPTEMBER 28, 2020

What is the ongoing goal for all restaurant owners and managers? To always, continuously search for ways to improve the guest experience. Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are many challenges to running a restaurant, and during day-to-day operations, it can be easy to lose sight of the overall vision.

Operations 221

Operations Website Management Social Media Customer Service 221

ChowNow

SEPTEMBER 30, 2020

When brainstorming restaurant marketing ideas, many restaurateurs seek out strategies that will help bring in new customers. While customer acquisition is critical to running a business, many owners overlook how important their existing customer base is to their bottom line. In fact, the cost of acquiring a new customer is more expensive than retaining an existing one.

Loyalty Program 158

Loyalty Program Marketing Email Marketing Social Media 158

Ken Burgin

SEPTEMBER 27, 2020

It’s an important annual event in October, and might be forgotten with all the COVID issues on our mind. It’s had less publicity in the last few years, but is no less important – we all have mothers, sisters, daughters and friends who have been affected. The purpose of the month is to raise money for breast cancer medical care and research.

Social Media 156

Social Media Merchandise Customer Experience Communication 156

Modern Restaurant Management

OCTOBER 1, 2020

Ever since the pandemic began, the restaurant industry has been in a sustained state of pivot. Many have started offering their menus on third-party delivery websites. Some have white-labeled those same delivery services for integration within their organizations, and others have built out programs for pick up or delivery entirely in house. Delivery, digital ordering and the digital tools associated are at the heart of many discussions in the industry.

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Delivery Loyalty Program Download Online Ordering 197

Sante

SEPTEMBER 28, 2020

A unique Portland distillery with a woman owner and talented woman distiller, Freeland Spirits is serving up “farm to bottle” gin, whiskey, and canned cocktails.?. Joss Flanzbaum. A unique Portland distillery with a woman owner and talented woman distiller, Freeland Spirits is serving up “farm to bottle” gin, whiskey, and canned cocktails.

Hospitality 130

Hospitality Website Management 2017 Bar 130

Advertiser: Paycor

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Hiring

EATER

SEPTEMBER 30, 2020

Akira Kaelyn / Shutterstock. Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. He picked the location for a simple reason: At the time, it was near one of the city’s only Mexican grocery stores. There was another, more complex reason Carbajal and the grocery store were in the neighborhood, though.

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2010 2013 Back of House Small Business 145

Indoor Media

SEPTEMBER 30, 2020

While it’s very tempting to focus on digital marketing for your auto shop , don’t pass on tried and true methods like direct mail. These more traditional but proven techniques are still going strong. In fact, today’s digital landscape is not much more than an extension of the things that have been working in advertising since the first “sale!

Coupons 148

Coupons Advertising Email Marketing Customer Service 148

Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing. Fortunately, resolving these risks is easy and won’t require significant budget to implement.

Back of House 197

Back of House Front of House Communication Healthcare 197

Xtra Chef

SEPTEMBER 30, 2020

If there’s one lesson to be learned from 2020, it’s that anything can happen. Unfortunately, with circumstances constantly changing, it can be pretty tough for restaurant operators to proactively plan for them. But, operators can plan to be as flexible as possible so they can stay ready for sudden changes that drastically change their approach to business.

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Mobile Ordering Demo Pricing Document 145

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Lady Boss Blogger

OCTOBER 1, 2020

Unique content creation is crucial for your entrepreneurial credibility. Sponsored content that doesn’t look like advertising is called CONTENT MARKETING, and it is the best way for your brand to gain visibility and credibility online. The idea is to stimulate interest in your brand’s products or services through online articles with the end goal of earning […].

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Marketing Advertising Article Small Business 183

EATER

OCTOBER 1, 2020

One of the biggest challenges facing restaurants as they try to stay open: making rent. | Getty Images. While the pandemic rages on, rent is still due — and restaurant owners and landlords have to make it work Where a restaurant is located — the city, the neighborhood, the block, even the building — can determine its fate. There are the obvious ways: A restaurant in a buzzy, hip neighborhood with tons of visitors or tourists is likely to pull in more business than one, say, in a neighborhood wit

Small Business 128

Small Business Back of House Fine Dining Email Marketing 128

Modern Restaurant Management

SEPTEMBER 30, 2020

This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. How Comfortable are Diners? Rewards Network, together with American Airlines AAdvantage Dining and United Airlines MileagePlus Dining, surveyed their members to learn more about what they anticipate their dining habits will look like over the next few months.

2020 189

2020 Mobile Ordering Guest Recovery Customer Service 189

Sculpture Hospitality

OCTOBER 1, 2020

There are plenty of ways that you can increase profits at your restaurant. Implementing effective beverage and food inventory management systems , reducing the amount of deadstock you keep in storage and offering a takeout service are some of the ways that your restaurant can improve its bottom line. Many restaurants, however, are forgetting one incredibly important component when it comes to increasing profits - their menu.

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Typsy

SEPTEMBER 30, 2020

What is the difference between up-skilling, multi-skilling, and cross-skilling? They all describe ways of expanding your skill set, but each has a distinct and specific purpose that can help you get ahead in different ways. In today’s blog post, we’re looking at what these mean, how you can use them, and some top tips for developing professional skills.

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Blog Training Hospitality Hotels 156

EATER

SEPTEMBER 29, 2020

A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon. When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.

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Food Food Truck Dine-in Small Business 133

Modern Restaurant Management

SEPTEMBER 29, 2020

During the COVID-19 pandemic, restaurants everywhere are working to safely serve customers, while also creating an atmosphere that leaves patrons with a positive and memorable dining experience. As restaurants continue to navigate limited indoor dining capacity and customers wary to dine indoors, some are expanding into outdoor spaces. Some cities are making the transition easier for their restaurants by closing downtown streets on certain weekends and inviting restaurants to place tables and se

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Sante

SEPTEMBER 28, 2020

Vermont Creamery Crème Fraîche, the French-style culinary cream long favored by professional chefs, is quickly becoming an essential kitchen staple for increasingly ambitious home cooks looking for more complex recipes and ingredients. In March, Americans made a marked return to their kitchens, rediscovering from-scratch cooking, baking and above all – comfort.

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Consumer Goods Sustainability 2014 Agriculture 130

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

Lady Boss Blogger

SEPTEMBER 29, 2020

Are you interested in learning about what it takes to be an influencer? Have you ever wondered what makes some influencers so successful? Or questioned what influencers have in common? If you’ve had similar thoughts to these, you can truly learn a lot by evaluating and observing popular influencers on your social media of choice. […]. The post 12 Things Successful Influencers Have In Common appeared first on LadyBossBlogger.

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Influencer Social Media Blog 148

EATER

OCTOBER 2, 2020

James Beard in 1972 | Photo by Arthur Schatz/Life Magazine/The LIFE Picture Collection via Getty Images. In an excerpt from The Man Who Ate Too Much , the culinary icon returns to his hometown and begins to articulate his vision for American cuisine James Beard looms large in the American culinary canon. The name is now synonymous with the awards, known as the highest honors in American food, and the foundation behind them.

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Modern Restaurant Management

OCTOBER 1, 2020

According to data revealed in SeeLevel HX's 2020 QSR Drive-Thru Study , there's been a shake-up among restaurants with the fastest total time, which consists of both service times and wait times with KFC taking the lead followed by Taco Bell, Hardee’s, Carl’s Jr., and Burger King. The research captures year-over-year drive-thru performance and compares the consumer experience at quick service restaurant (QSR) brands in multiple categories including order accuracy, speed, tast

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2020 Mobile Ordering 2019 Customer Service 180

Deliverect

SEPTEMBER 29, 2020

The modern restaurateur knows the importance of providing a seamless customer experience. Customers are demanding convenience in every aspect of their interactions with your restaurant. And it’s on you to provide a consistent brand image and customer journey both online and offline, for dine-in, pick-up, and takeout, and across devices – from browsing to ordering to payment, through to fulfillment.

Customer Experience 89

Customer Experience Customer Service Loyalty Program Online Ordering 89

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The Wine Knitter

SEPTEMBER 29, 2020

Over the last few years I have had the pleasure of meeting many dynamic women in the wine industry from around the world. These women hold positions that range from winemakers and winery owners to operations management, business development, marketing and financial planning. They are a rarity in an industry that has been notoriously dominated by men.

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Vineyard 2017 Small Business Travel 78

EATER

SEPTEMBER 29, 2020

Chef Taku Sekine | Photo by Foc Kan/WireImage/Getty Images; filter by Eater. Taku Sekine struggled with depression following the emergence of #MeToo allegations last month, according to a public statement made by his partner Parisian chef Taku Sekine — best known for the Japanese-inflected neo-bistro Dersou and the minimalist, Chinese-French restaurant Cheval d’Or — has ended his life, according to a public statement released September 29 by his partner, Sarah Berger, on Instagram stories.

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Modern Restaurant Management

SEPTEMBER 29, 2020

Food safety is on the plate for this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Francine Shaw , the CEO of Savvy Food Safety , about the need for proper food handling guidelines and employee education. COVID-19 has made people even more aware of basic food safety guidelines — even practices as simple as regular hand-washing.

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Food Safety Food Education Serving 165

Deliverect

SEPTEMBER 29, 2020

The modern restaurateur knows the importance of providing a seamless customer experience. Customers are demanding convenience in every aspect of their interactions with your restaurant. And it’s on you to provide a consistent brand image and customer journey both online and offline, for dine-in, pick-up, and takeout, and across devices – from browsing to ordering to payment, through to fulfillment.

Customer Experience 78

Customer Experience Customer Service Loyalty Program Online Ordering 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