Restaurant365
OCTOBER 14, 2020
One of the most important yet frequently overlooked parts of a business is the budget. For restaurant owners and operators in particular, in the midst of making the thousands of decisions needed to run a restaurant business, it’s easy to forget about the restaurant budget. There are four stages to your restaurant budget: Plan. Collect data. Evaluate.
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The Restaurant Times
OCTOBER 15, 2020
An active social media presence is a must for all restaurants. It not only provides potential customers an inside look into your restaurant but also helps in building relationships and creating top-of-the-mind recall value. According to an intricated report on the Restaurant Industry & Market Evolution, restaurant operators said that they received 43 percent of online orders via direct channels out of which 22% chose social media channels like Facebook, Instagram for direct ordering.
7 Shifts
OCTOBER 15, 2020
As the Head of U.S. Operations for 7shifts, I have been based in the New York technology and hospitality space for years (including a leadership role at Yelp for nearly a decade). Never before has our local market experienced such a massive disruption to the restaurant industry as we are experiencing with the Coronavirus pandemic. Every restaurant has been forced to adapt their operations in order to survive and ultimately grow for the future.
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
OCTOBER 15, 2020
As consumers expect more convenient ways to get their favorite meals – even more so than ever before amidst the pandemic – adding delivery has enabled restaurants to meet those demands and grow digital sales. In fact, delivery has become mission critical. According to William Blair , delivery is projected to have a 25 percent CAGR over four years, growing from about $25 billion in 2018 to $62 billion in 2022.
Indoor Media
OCTOBER 14, 2020
Did you know that it costs your auto shop five times more to acquire a new customer than to keep an existing one? Financially, it only makes sense to focus on maintaining repeat customers, and one of the best ways to do that is with an auto repair loyalty program. Research shows that 79% of consumers look for deals in loyalty and reward programs before making a purchase.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
OCTOBER 12, 2020
How to improve customer experience, capitalize on new opportunities, and implement innovative technologies. Even in this challenging time for the industry, restaurants are finding innovative ways to better serve the needs of their customers. They are evolving at breakneck speed to keep up with constantly changing rules and regulations, but still managing to innovate as they go.
Xtra Chef
OCTOBER 14, 2020
A recent study conducted by the National Restaurant Association showed that 60% of restaurant orders occur off-premises —a fancy way to say that the majority of consumers are now enjoying restaurant-prepared meals outside of an actual restaurant. The research was published in October 2019, months before COVID-19 changed the hospitality industry as we know it.
Indoor Media
OCTOBER 15, 2020
For many, the major drawback of advertising is the cost. Some people believe it will be too expensive to advertise their business, or that their specific audience doesn’t need to be reminded they exist. Neither attitude is going to bring in any business. When you spend money on an ad campaign your objective is always to make more money. Increased visibility means increased sales, and promotions can bring in new customers and increase your regular customer base.
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!
EATER
OCTOBER 13, 2020
It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. I’d wander through new cities for days on end, eating and drinking (but mostly eating) in four-seat izakayas, farm-driven pizzerias, southern seafood halls, and boat noodle cafes, talking to locals and walking for miles. Restaurants have always been my joyous entry point to a place and its people.
Modern Restaurant Management
OCTOBER 12, 2020
To promote safety and efficiency, the restaurant industry is encouraging cashless transactions. But what about those without access to a bank or credit cards? When the coronavirus crisis took hold of the U.S. in mid-March, restaurants were forced to close their doors and shift to offering take-out and delivery services exclusively. In an attempt to mitigate the spread of the virus, many of these businesses said they would, for the time being, no longer be accepting cash.
Typsy
OCTOBER 12, 2020
Hospitality is a great industry for a flexible lifestyle, but it can also be a place to develop an amazing, fulfilling career. All jobs have their ups and downs, but hospitality management is one of those jobs where you have a chance to make a difference to someone’s life in a real, meaningful way. So if you’re working in hospitality and wondering how you can take the next step for your career, we’re here to guide you through your options.
Restaurant Engine
OCTOBER 14, 2020
Tap your local area with creative strategies to increase revenue. You’ve spent time, money, and a lot of effort to get your restaurant off the ground. Every day you go to work hoping and expecting to see more actual diners inside your restaurant excited to sample your menu. But even though you have great food and superb services, the people just aren’t there.
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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.
EATER
OCTOBER 15, 2020
This jack-o-lantern better pull that face mask up over its nose. | Photo: DavidCarpio /Shutterstock. From scavenger hunts to hurling candy from your porch, here’s what they had to say Spooky season may have arrived, but thanks to the pandemic, many of Halloween’s most time-honored traditions are off limits this year, from crowded costume parties to screaming in terror inside haunted houses, according to a COVID-19 guide to upcoming holidays from the Centers for Disease Control and Prevention.
Modern Restaurant Management
OCTOBER 13, 2020
Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later. Among the key takeaways from Rosenberg’s story and in-the-trenches wisdom are: The four primary functions of a leader.
Deliverect
OCTOBER 16, 2020
A dark kitchen should be a hardcore production kitchen. That is, if you want to keep your head above water. Let there be no doubt about that. The purpose of a dark kitchen is to produce large quantities of dishes hyper-efficiently, and at a speed that makes F1 pilots dizzy. And with a menu optimized for delivery. In other words: in order to be profitable, there must not be an ounce of fat on your business operations.
The Restaurant Times
OCTOBER 12, 2020
With consumers shifting away from the dining-out trend towards home delivery services, technological growth has paced up in the sector. Food delivery services are currently leading the online marketplace. According to statistics, the online food ordering marketplace’s total revenue is expected to grow at 8.8% until 2024. Food delivery businesses are continuously acquiring a substantial number of new customers each day.
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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.
EATER
OCTOBER 16, 2020
Akerri /Shutterstock. People didn’t believe COVID would affect our remote community in South Dakota, but my cafe can’t take that chance This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. I was raised in Philip, South Dakota, a small rural community located 80 miles from the nearest big-box shopping center.
Modern Restaurant Management
OCTOBER 14, 2020
Digital signage screens are everywhere. Big restaurant chains such as McDonalds and Taco Bell use them to display their different menu items next to delicious looking images. But digital signage doesn’t just have to be used to display menu items. You can use it to lay out your menu items in a way that influences your customers to purchase more, increasing the average order value.
Crunchtime
OCTOBER 16, 2020
When it comes to a restaurant inventory management system, those old Excel spreadsheets fall short. Your inventory management solution should pick up where your spreadsheets leave off. You want accuracy, control, and scalability.
Sling
OCTOBER 15, 2020
Employers and employees alike often wonder what the difference is between part-time vs. full-time work schedules. And it really is no wonder because a lot depends on the part-time vs. full-time distinction. In this article, the experts at Sling show you how the part-time vs. full-time classification affect everything from schedules and pay to benefits and taxes.
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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
OCTOBER 13, 2020
Photo by Brian Stukes/Getty Images. The video network, overseen by new editor-in-chief Dawn Davis, will feature DeVonn Francis and Samantha Seneviratne, among many others Following months of negotiations and talent departures, Bon Appétit has announced that it is returning to its popular YouTube channel with new content and a new roster of hosts. The publication, which has both internally and externally been accused of racial discrimination, is advertising a far less white look as it moves into
Modern Restaurant Management
OCTOBER 16, 2020
In the last few months, many restaurants and foodservice brands have had to reevaluate branding and marketing strategies. One crucial point to consider: the impact that font and color choice have are often overlooked, and it shouldn't be. Restaurants especially need to be cognizant of their font and color choices, from the actual logo to the website to the menus.
Ken Burgin
OCTOBER 14, 2020
People expect a lot from us – fast, friendly, good value, available, and more. That’s why the H-Word can add power to your reputation, and even bring down costs with suppliers. Not magic, but it works – you do it, now all the staff need to get with the same program…hands180. The H-Word stands for Helpful , and it may sound a bit low-key. Like ‘nice’ and ‘tasty’ – not much power in it.
Cheetah
OCTOBER 13, 2020
Reading Time: 4 minutes. Increasing average order size at your restaurant is crucial for improving your bottom line. Especially today, with the limit on seating capacity according to the new color coded reopening plan for California restaurants. The average order size is the amount of dollars spent by customers in your restaurant divided by the number of tickets in a given time period.
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.
EATER
OCTOBER 15, 2020
Giedriius /Shutterstock. If you build a winterized outdoor patio, they still might not come As more states are allowing the hospitality business to reopen in varying capacities, restaurants, particularly those in cooler climates, are hastily prepping for a winter al fresco. Heat lamps are selling out and restaurants are attempting to build structures like insulated bubbles, all while encouraging customers to layer up under parkas and blankets.
Modern Restaurant Management
OCTOBER 13, 2020
Restaurants have shifted their marketing messaging, channels, and more in the pandemic. They have also relied on digital solutions more than ever. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Nabeel Alamgir, CEO, and Co-Founder of Lunchbox , about how restaurants can own their digital ordering footprint and why it's so important.
Ken Burgin
OCTOBER 13, 2020
Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. It’s very useful to apply the discipline of manufacturing to hospitality – we make things too! Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. Over-Production: creating more of a product than is needed.
Sculpture Hospitality
OCTOBER 14, 2020
The COVID-19 pandemic has had a huge impact on every single industry across the world, but none more so than the hospitality sector. In fact, according to The National Restaurant Association , US restaurants are expected to lose some $240 billion by the end of 2020. Since the outbreak of the pandemic at the start of the year, both organizations and customers alike have had to make huge changes to their way of lives.
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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