EATER

MAY 19, 2020

Dining out right now will come with certain risks. This means that thousands of restaurants, after pivoting to takeout or closing altogether, are now legally permitted to open their dining rooms to customers. So the question remains: Even if you can go to a restaurant, should you? Are you living with someone who is?)

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Cash Management Fine Dining Fast Casual Food Safety 359

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Key findings for the restaurant industry include: Restaurant Closures Data. Restaurants had a high rate of permanent closures.

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2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

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2023 Consumer Goods 2022 Point of Sale 508

EATER

JULY 7, 2023

Lille Allen/Eater After years of artificially low menu prices, service fees feel like an inevitable, annoying part of dining out now If you’re the type of diner who regularly eats at restaurants, you’ve almost assuredly noticed a “service fee” tacked on to your check at one establishment or another.

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7 Shifts

SEPTEMBER 16, 2021

Managing multiple restaurant locations is a good challenge to have. But to be clear, multi-location restaurant management is challenging. Whether you’re managing multiple restaurants right now or are thinking about expanding your current business , this guide has everything you need to run more than one restaurant at once with success.

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Management Management Document Hiring 370

EATER

APRIL 27, 2021

Saru Jayamaran says workers are “being asked to do so much more for so much less” As restaurants around the country rush to staff up to meet the increased demand from customers, owners are finding it increasingly difficult to fill all their open roles. One factor is simply the onslaught of new positions.

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EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Lately, the calculus is becoming more complicated.

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EATER

APRIL 17, 2024

From the restaurant’s air-conditioned dining room, she had tasked me with helping gather ingredients for the dinner menu. We gathered what we needed and hustled back to the restaurant — before we attracted any unwanted attention. Foraging in some parts of Singapore is illegal, and perpetrators are subject to fines and jail time.

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EATER

SEPTEMBER 1, 2020

Building an equitable restaurant — where all workers are paid fairly, have benefits, and work without discrimination — will require undoing the way most restaurants are run. The only ethical restaurant I have ever heard of is on Star Trek: Deep Space Nine.

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Restaurant Law Food Safety Kitchen Safety Small Business 363

Modern Restaurant Management

JANUARY 12, 2022

The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

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7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Benefits (Health Care, Employee Discounts, etc.). Paid Time Off (Vacations and Sick Days). Payroll Taxes.

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7 Shifts

NOVEMBER 16, 2021

There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. At the end of the day, the goal is to make sure their employees are happy, paid fairly, and following the laws when it comes to tips. However, servers are not the only ones who contribute to a guest's dining experience.

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7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

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Front of House FOH Customer Service Back of House 195

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. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Plant-based Menu Items.

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2020 Kitchen Safety Consumer Goods Point of Sale 345

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics.

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Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

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Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. TEAM Schostak Family Celebrates Anniversary and Employees. Cynthia (Cyndi) Barnes: Director of Accounting | 35 years. Sandy Reinhardt joined Schostak Brothers & Co.,

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Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Nearly half (48 percent) of respondents also said they are likely to buy gift cards from a local independent restaurant.

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2020 Point of Sale Consumer Goods Seasonal Menu 419

7 Shifts

NOVEMBER 1, 2022

Restaurant owners and operators wear a lot of hats. And the big restaurant brands are only getting bigger , making it even harder to stand out. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you.

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Seating Email Marketing Marketing SEO 221

7 Shifts

MAY 2, 2023

After Katie Button's flagship restaurant, Cúrate, closed during the pandemic shutdowns, she saw an opportunity. But first, Katie shared with us her unique path through the restaurant business. "I So, when I dropped out of a PhD program I was supposed to start and that's when I started working in restaurants.

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Front of House Back of House Insurance Seasonal Menu 195

EATER

JUNE 20, 2023

Clay Williams The chef behind Brooklyn’s Sofreh knows the restaurant industry prizes youth. This is the reality of aging when you run a restaurant, Alikhani, 63, tells me as she stands in the basement kitchen of Sofreh , the Iranian restaurant in Brooklyn that she’s operated since 2018. She wants to change that.

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Fine Dining Back of House Front of House Restaurant Law 246

Restaurant365

MAY 15, 2020

Approaching restaurant scheduling for your business recovery. As you start to reopen your dining room, you undoubtedly have a lot of questions. How much dine-in sales should I expect? It’s not possible to look at last year versus where your restaurant is now. How much food should I order? Forecasting by Revenue Center.

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Restaurant Law Front of House Mobile Ordering Fine Dining 148

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

Restaurant365

JUNE 2, 2020

You can’t run a restaurant without employees, which means that processing payroll is an essential task for restaurant owners, operators, and managers. For restaurant owners and operators, the first step in understanding your payroll is to familiarize yourself with the basic concepts, regulations, and responsibilities.

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Tip Distribution Restaurant Law Front of House Cash Management 109

EATER

MAY 29, 2020

Nick Kokonas explains his businesses’ pivots on Eater’s Digest As restaurants around the country furlough or lay off their workers or permanently close, Chicago’s high-end tasting menu destination Alinea is bringing in record revenue and has brought back its staff. Aviary is a high end lounge, and Next is like a morphing restaurant.

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Back of House Kitchen Safety Email Marketing Take-out 244

The Restaurant Times

JANUARY 30, 2022

However, while limitations on indoor eating were relaxed and consumers progressively returned, the arrival of the new omicron variety is bad news for the restaurant industry. It is still unclear how this version will affect restaurant regulations and consumer confidence, which is something the sector is still wrestling with. .

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Fine Dining Kitchen Safety Front of House Online Ordering 52

Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. Labor is one of the biggest expenses for a restaurant. The methods for controlling restaurant labor costs vary by the type of restaurant.

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Point of Sale Front of House Back of House Fine Dining 99

360Training

JULY 16, 2020

But if you’re ambitious, know that 9 out of 10 restaurant managers started their career in entry-level positions. . And the same is true for 8 out of 10 restaurant owners. Most people think of restaurants when you say “food service.” There’s fine dining and casual dining. No contest.

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Management Management Food Front of House 88

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws.

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Restaurant Law Point of Sale BOH Customer Service 78

Open for Business

OCTOBER 20, 2023

Opening a restaurant is a dream for many aspiring entrepreneurs and food lovers alike, but it’s also a complex venture that requires careful planning and execution. With this guide, we walk you through the key steps to turn your restaurant dream into a successful reality. It’s equally important to study your competition.

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License Email Marketing Front of House Social Media 78

Lavu

DECEMBER 20, 2019

The corner cafe, upscale bistro and fine dining restaurant serve different dishes, but all face at least a few common. Restaurant accounting includes items unique to the food service industry. restaurant and the restaurant itself, labor costs typically range from 25 to 40 percent of gross revenue.

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Cash Management Point of Sale Employee Relations Inventory 78

Open for Business

DECEMBER 12, 2023

Most restaurants need funding, especially during the initial stages when they’re setting up. The purpose of this guide is to help you with all the ins and outs of funding a restaurant with top tips from those who have been there, seen it, and done it. What makes someone a good Investor?

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Back of House Restaurant Law Small Business Email Marketing 78

OpenTable

JULY 8, 2022

The business structure choose will affect the following aspects of a restaurant: The amount of taxes you will pay. The extent to which you and your partners/investors are held personally responsible for debt incurred by your restaurant (liability). The amount of flexibility you have if you sell or transfer the business. Partnerships.

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Back of House Front of House Restaurant Law Fine Dining 52

KaTom

JUNE 15, 2020

The Best Takeout Restaurants in Durham (According to Us). As people look to take a break from kitchen duties, feeding their families every night during social distancing, KaTom is suggesting some takeout restaurants for a handful of cities across the country.

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Food Truck Seasonal Menu Front of House Back of House 78

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.

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Pricing Technology 2025 Point of Sale 251

EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement.

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