Restaurant Technology Guys
JANUARY 1, 2020
Is the restaurant chatbot just another passing fad; one more “must-have” marketing tool that will turn out to be much less effective than the hype surrounding it would suggest? Or are they going to be an essential means of engaging with customers that no restaurant can afford to be without? The rise of the chatbot in other customer service industries has certainly been spectacular.
Lavu
JANUARY 3, 2020
How do You Calculate Restaurant EBITDA? Operating a restaurant is a challenging experience for investors and restaurateurs. Restaurants are subject to high operating expenses and a thin profit margin, making it difficult to determine the real value of a restaurant. EBITDA shows the earning power of the business based on its cash flow. This article covers the following important points: What is Restaurant EBITDA?
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Modern Restaurant Management
DECEMBER 31, 2019
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Culinary Cues
DECEMBER 30, 2019
I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people, while others struggle to find a path to survival. Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness.
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.
Restaurant365
JANUARY 2, 2020
Accurate restaurant sales forecasting can fuel more informed decision making in nearly every aspect of restaurant operations. Whether you’re wondering how much inventory to order next week, or how many employees should be scheduled over the holidays, a restaurant sales forecast, driven by POS data, can help you make better data-driven decisions.
Deliverect
DECEMBER 30, 2019
The online delivery market continues to grow at a breakneck pace, with over 16 million USD in European revenue in 2019. But more growth also means more competition. So what does it take to make it in this dynamic market? We’ll break it down for you. #1 Create a watertight menu. Cities are more diverse and multicultural than ever before, so it’s important to cater to your cosmopolitan clientele by making sure your menu has enough variety - something you can do by segmenting.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Transact
DECEMBER 30, 2019
January 1, 2020, isn’t just the start of a new year; it’s the start of a new decade. What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? Let’s go over some resolutions that your customers (and employees) will appreciate. Start with Hygiene. The holiday rush is stressful, hectic and, above all, messy.
Goliath Consulting
JANUARY 1, 2020
Using Instagram, Facebook or Twitter to grow your restaurant business. By Bora Kang. With more than 79% of the US population now using Facebook, Instagram or Twitter 1 and users projected to increase to 257 million by 2023, restaurants can no longer afford not to invest in their social media presence. Millions of users utilize social media to find and share their favorite restaurants; some browse it just to figure out where and what they want to eat.
Culinary Cues
JANUARY 3, 2020
Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is no easy task given the different dynamics that exist among the players. Kitchens tend to be extraordinary melting pots that attract a wide array of characters who, despite their differences, seem to rally around a few common traits: they like food,
Sante
DECEMBER 30, 2019
A Rich World of Hospitality, Brought to you by Santé. Emiliano De Laurentiis. 2019 was a stellar year for Santé as we continued to give you industry-relevant content through an expanded syndication network. In 2019 Santé reached over 1.5 million followers with articles and podcasts. We now publish online, via email, on Apple News, Google News, and Restaurateur Connection.
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!
Modern Restaurant Management
JANUARY 2, 2020
As you forecast for the new year, you inevitably set goals and expectations for what you want to achieve. No matter your business, you're only as successful as those on your team backing your efforts. Nowhere is this more evident than within the restaurant industry. With restaurant employee turnover acting as an ever-present concern, many operators struggle to know how to keep quality employees on board without wasting time on those who aren't.
Crunchtime
JANUARY 2, 2020
At CrunchTime, we know what restaurant people want because we are restaurant people. The people who design, build, and manage CrunchTime's products have spent years in the trenches operating restaurants. They know how to solve our customers' challenges because they've lived through them. These are their stories. Erik Cox has been at CrunchTime for close to 12 years, and over his career he has risen from a client manager up to the Vice President of Product Strategy.
360Training
JANUARY 3, 2020
Improving your restaurant’s inventory management is the quickest and most effective way to save money and increase revenue. Unfortunately, many restaurant managers and employees don’t know how to manage inventory effectively. No matter what the reasoning for previous noncompliance, it’s never too late to change your inventory management habits.
Sante
DECEMBER 29, 2019
Event date: April 20, 2020 (All day). WSWA includes Beverage Alcohol Industry retailers to 2020 convention. Registration is now open for the Wine & Spirits Wholesalers of America (WSWA) 77th Annual Convention & Exposition, the industry’s leading event that brings together wholesalers, suppliers, service providers, importers and exporters under one roof.
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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.
Modern Restaurant Management
JANUARY 3, 2020
For the food and drinks industry, Instagram is an unescapable source of advertisement. Whether your brand has embraced social media or not, your plates and glasses will be popping up in someone’s Story feed — if it’s aesthetic enough, of course. This potential crowd of eyes can be so beneficial in spreading the word about your products, even more so if it goes viral.
Lavu
JANUARY 2, 2020
How Do you Make Accurate Restaurant Sales Forecasts? Keeping accurate forecasts of your restaurant sales allows you to determine how well your business is performing. You get to know when to order your next month inventory, open more restaurant locations, or recruit more employees for optimal performance. To give you a better understanding of restaurant sales forecasting, this free resource looks at how to estimate restaurant sales and the importance of the process.
Xtra Chef
DECEMBER 31, 2019
Restaurant industry events are great venues to network with fellow operators, sample and source food and beverage vendors, and check out the latest and greatest trends in hospitality technology. Deciding which food and beverage tradeshows, conferences and events to attend can be overwhelming. Whether you are in operations, technology or finance, are looking for a national or regional show, or just really love pizza, we’ve rounded up what we think are the best tradeshows for you.
Sante
DECEMBER 28, 2019
Author(s): Penny Weiss. Teaser: Buying Burgundy wines just got a lot easier to buy with this very informative website located in Burgundy. “SOMEONE ONCE TOLD ME YOU WILL NEVER FIGURE OUT BURGUNDY AND I PROBABLY AGREE, AFTER 30 YEARS. BUT MAYBE THAT IS THE WHOLE POINT. THE JOURNEY” Dennis Sherman. When an email popped up in my inbox asking if I’d be interested in receiving some samples of quality Burgundy wines from an online wine store based in Burgundy, my curiosity was piqued
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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.
Modern Restaurant Management
DECEMBER 30, 2019
Remodeling a restaurant is not only a big expense but can also lead to downtime when you can least afford it. According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market.
FreshCheq
JANUARY 2, 2020
The success of your restaurant really starts with your leadership team, so hiring and retaining good restaurant managers is critical to that success. The best way to keep your restaurant managers engaged is to align your goals and motives with theirs.
Lavu
JANUARY 2, 2020
Find Out How to Calculate the Break-Even Point for a Restaurant. The break-even point is an important figure in running a profitable restaurant. It represents the number of sales your business needs to make over a period of time to remain profitable. It is the point at which your restaurant will not lose any money. To give you a better understanding of this concept, this article will explain: What is the break-even point for a restaurant?
Wasserstrom
JANUARY 3, 2020
Corrosion in you cooking space creates an unsanitary kitchen. Allows that contain iron interact with oxygen to create what is known as rust, or iron oxide. Surfaces comprised of iron oxide are more difficult to clean because they contain nooks and small spaces for food and chemicals to get lodged in. As a result, the […]. The post Corrosion Prevention in Food Service appeared first on The Official Wasserstrom Blog.
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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.
Modern Restaurant Management
JANUARY 3, 2020
The times are a-changing: with a new decade at hand, you may be noticing some exciting and innovative trends emerging at your favorite restaurants, bars and eateries. Since our tastes are constantly expanding, the culinary world has been keeping up with what’s hot and what its customers want to see on the menu. Because of this, we’re about to be served some truly unique dishes.
FreshCheq
DECEMBER 30, 2019
Everyone in the restaurant industry is dealing with high employee turnover rates. Some may be facing this problem more than others, but no matter who you ask among restaurateurs, this is always at the top of the list.
RGU
JANUARY 1, 2020
Debra Murphy As I was working on my content audit , I came across a couple of posts on small business marketing trends for the years 2013 and 2014. As I reviewed these, I noticed something very interesting. Every trend that was listed for both 2013 and 2014 are no longer trends. Each trend became a marketing must-have for small businesses.
Single Platform
JANUARY 2, 2020
All businesses need a website. It is no longer optional; it’s do or die. Having a website that’s easy to navigate, mobile-optimized, and up-to-date helps to ensure a successful customer journey. Consumers searching online for where to get their next meal discover businesses online on sites like Google, Facebook, Tripadvisor, Yelp, OpenTable, Yahoo, YP, Foursquare, Zomato and more.
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.
Modern Restaurant Management
DECEMBER 30, 2019
Before we look forward to 2020, we need to glance back at 2019. Modern Restaurant Management (MRM) magazine continued to grow, registering more than half a million page views. Again, most of our top posts showcased thought leadership on hot topics in restaurant management. Here are the top ten articles that resonated with MRM's audience: Posts on how to better market your restaurant are always traffic drivers with this piece from the team at Tangoo, taking top honors.
FreshCheq
DECEMBER 30, 2019
Everyone in the restaurant industry is dealing with high employee turnover rates. Some may be facing this problem more than others, but no matter who you ask among restaurateurs, this is always at the top of the list.
KaTom
JANUARY 2, 2020
The Best States to Open a Restaurant. Starting a business is practically synonymous with the American Dream. Take a good idea, mix in some money (and a lot of hard work), and it can grow into something special. Unfortunately, any idea, no matter how good, can fail to reach its potential if there isn’t a market for it to thrive in. According to a study by Small Biz Trends , 44 percent of startups fail within four years – and the most common cause is “no market need” for that bus
Restaurant365
DECEMBER 30, 2019
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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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