WHY DO YOU OWN OR OPERATE A RESTAURANT?
Sante
APRIL 1, 2024
appeared first on Santé Magazine. What is your why? The post WHY DO YOU OWN OR OPERATE A RESTAURANT?
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CHEF’S HAVE PERMISSION TO SUCCEED
Culinary Cues
MARCH 3, 2021
Magazine: [link]. . “Never again in our careers will we be able to take the boat out of water and put it in dry dock for a year to inspect every inch of its underbelly and make it seaworthy again,” “We want to make sure when we put the boat back in the water, it’s a sounder boat and does business in a better way.”
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IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT
Culinary Cues
AUGUST 7, 2021
This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.
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HOW TO OPERATE A GREAT RESTAURANT
Sante
MAY 3, 2024
Good is another way of expressing “acceptable”, or “average”, and Continue Reading The post HOW TO OPERATE A GREAT RESTAURANT appeared first on Santé Magazine. “Good” is a misleading term when it comes to business.
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BUILDING A RESTAURANT FOOD AND WINE CULTURE
Sante
FEBRUARY 22, 2024
Plan better - Train harder The post BUILDING A RESTAURANT FOOD AND WINE CULTURE appeared first on Santé Magazine.
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RESTAURANTS CREATING THE FEEL OF MEMBERSHIP
Sante
JANUARY 4, 2024
Doctors, dentists, lawyers, hairdressers, personal trainers, insurance agents, and a plethora of other product and service providers figured it out Continue Reading The post RESTAURANTS CREATING THE FEEL OF MEMBERSHIP appeared first on Santé Magazine.
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SWEAT THE SMALL STUFF
Sante
APRIL 10, 2024
It’s all small stuff The post SWEAT THE SMALL STUFF appeared first on Santé Magazine.
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Best Practices for Capitalizing on Workplace Holiday Party Trends
Modern Restaurant Management
NOVEMBER 27, 2024
Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workplaces nationwide put on their holiday celebrations.
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5 Effective Ways to Build Social Proof for Your Restaurant
Social Hospitality
AUGUST 8, 2021
When a popular blog, magazine, or media outlet mentions you, your credibility and social proof instantly soar. If your marketing budget is limited, a great alternative would be to become a contributor on niche blogs and magazines. Or get popular blogs and magazines to feature you. Get featured in well-known publications.
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How gusto! Simplified Payroll and Stays Engaged With Their Team
7 Shifts
DECEMBER 16, 2022
They have been featured in QSR magazine's “ 40/40 List of America's Hottest Startup Fast Casuals" for 2020 and made Atlanta Business Chronicle's “Fastest Growing Companies” in 2022 list. , their leadership sees team management as their greatest responsibility.
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THE TERRITORY AHEAD FOR CHEFS
Culinary Cues
SEPTEMBER 30, 2021
Combine this with the cost of a culinary or hospitality education and the 30-year payback to become debt free and many young students are turning their backs on a restaurant career. [] LABOR WILL BE MUCH MORE EXPENSIVE.
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Service Workers Throughout Country Celebrate New Wage Hikes in New Year and Expand Efforts to Raise Wages and End Subminimum Wage in Multiple States
Sante
JANUARY 8, 2024
As significant victories for tipped service workers continue to materialize across the country, One Fair Wage announces a series of Continue Reading The post Service Workers Throughout Country Celebrate New Wage Hikes in New Year and Expand Efforts to Raise Wages and End Subminimum Wage in Multiple States appeared first on Santé Magazine.
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What is a Virtual Restaurant? And How to Start One
7 Shifts
AUGUST 22, 2024
Jonothan Maze, Executive Editor of Restaurant Business Magazine and self-proclaimed former delivery skeptic, goes deep into the evolving delivery trend and the opportunity it opens up for virtual restaurants. Even the Wall Street Journal reports that delivery is forecast to account for $75.9 billion in gross merchandise volume by 2022.
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Is Your Restaurant Business Thriving?
Modern Restaurant Management
JUNE 12, 2024
. “Owners should be examining the table turns and cash receipts of the business daily and comparing them to expectations for that day of the week and time of year,” Johnston told Modern Restaurant Management (MRM) magazine. “Sales in the restaurant business or notoriously volatile,” Johnston said.
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A CHANCE TO BE ALL THAT YOU CAN BE
Culinary Cues
APRIL 29, 2022
Trade magazines, business books, management and leadership, self-help books, novels, travel journals, cookbooks, etc. Trade magazines, business books, management and leadership, self-help books, novels, travel journals, cookbooks, etc. Cooks with an eye on their future work hard at resisting these temptations.
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Seven Traits of Successful Restaurant Owners and Managers
7 Shifts
MARCH 10, 2021
QSR magazine spotlighted one restaurant that has grown its 10 locations to 150 during the pandemic and hopes to reach 500 locations by year’s end. Spotting trends and adding them to your menu can also help you succeed.
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Promotions and Loyalty Programs Are Key to Coaxing Diners
Modern Restaurant Management
MAY 22, 2023
Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. “Establishments should ensure that the experience is worthwhile to the customer with high customer service and great food.
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Kindness Is on the Menu in Cleveland
Modern Restaurant Management
DECEMBER 11, 2024
. "I am on the executive board with the Ohio restaurant and Hospitality alliance and in that capacity I was fortunate enough to meet Stuart about creating a program for our industry," Torres explained to Modern Restaurant Management (MRM) magazine. "I
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Best Practices for Handling a Data Breach
Modern Restaurant Management
AUGUST 5, 2024
Modern Restaurant Management (MRM) magazine reached out to Matt Green , partner and Deputy Chair of Obermayer’s Litigation Department, for insights on this topic. Panera contacted affected employees and is providing a one-year membership in a program that provides credit monitoring, identity detection and resolution of identity theft.
Don’t Count Out Cash
Modern Restaurant Management
NOVEMBER 13, 2024
"Going fully cashless is a huge risk for any restaurant operator," Simon James, CEO, PayComplete, told Modern Restaurant Management (MRM) magazine. "Success What should restaurant operators take away from the results? "Going "Success in the trade often relies on being as welcoming to as many customers as possible.
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Restaurants can Affect Wine and Spirit Sales
Sante
APRIL 10, 2024
The post Restaurants can Affect Wine and Spirit Sales appeared first on Santé Magazine. Enter the 2024 Santé Wine & Spirits International Awards to increase your exposure.
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RESTAURATEURS – A TIME FOR BOLD DECISIONS
Sante
JUNE 30, 2024
Restaurateurs are perplexed by the level of uncertainty in the marketplace, indications of increased Continue Reading The post RESTAURATEURS – A TIME FOR BOLD DECISIONS appeared first on Santé Magazine.
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Having a Responsible and Successful Drinksgiving
Modern Restaurant Management
NOVEMBER 13, 2024
Modern Restaurant Management (MRM) magazine reached out to John Cassetta, Restaurant and Franchise Solutions Manager at Aon, for his insights on best practices for restaurants on Drinksgiving. In fact, 43 states have laws that hold business owners liable for serving alcohol to someone who later causes injury or death.
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Revealing Data: Minimum Wage, Closures, and Macroeconomic Trends
Modern Restaurant Management
SEPTEMBER 18, 2024
. "We were interested in this topic because we’d heard anecdotal evidence about the new minimum wage law leading to increases in restaurant closures," Geoff Michener, CEO and founder of dataplor, told Modern Restaurant Management (MRM) magazine. "With
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Inside a Chef-Designer Collab
Modern Restaurant Management
MARCH 10, 2023
Modern Restaurant Management (MRM) magazine talked with Girelli about this project and restaurant design trends. Alma is a timeless destination restaurant, designed with a mix of historical and contemporary elements. The design weaves deep blue and greens as well as brighter tones to open up the space for an approachable setting.
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The Tech Connection in Attracting Talent
Modern Restaurant Management
MAY 27, 2024
Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. What can restaurant operators do to attract and retain talent for the busy season ahead?
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Moving Beyond Hourly Wages Toward Supporting Employees as Whole Individuals
Modern Restaurant Management
NOVEMBER 6, 2024
. "Our compensation data indicates a shift towards more comprehensive benefits and total compensation packages, moving beyond traditional hourly wages and annual salaries," Alice Cheng, CEO and founder of Culinary Agents, told Modern Restaurant Management (MRM) magazine. "This
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Fighting Fast Food Fraud
Modern Restaurant Management
APRIL 22, 2024
To learn what restaurants need to know to better protect themselves from fraud, Modern Restaurant Manangement (MRM) magazine reached out to Doriel Abrahams , Principal Technologist at Forter. Unfortunately, the very same convenience that has been extended to consumers has also opened the door for bad actors.
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Little Treat Culture: How Restaurants Can Leverage Snacking Trend
Modern Restaurant Management
OCTOBER 9, 2024
. "Snacking is all about meeting the moment when a craving strikes," Luis Martinez, senior vice president of R&D and Commercialization at Rubix Foods, a culinary and food science-focused provider of flavor and functional ingredients, told Modern Restaurant Management (MRM) magazine. "With
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The Rise of Global Fusion on QSR Menus
Modern Restaurant Management
MAY 10, 2024
To better understand this trend, Modern Restaurant Management (MRM) magazine reached out to Luis Martinez, senior vice president of R&D and Commercialization at Rubix Foods. This is coupled with the global ethnic food market projected to grow by approximately eight percent from 2023 to 2023.
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PRAISE FOR THE NEIGHBORHOOD RESTAURANT
Sante
MAY 31, 2024
Continue Reading The post PRAISE FOR THE NEIGHBORHOOD RESTAURANT appeared first on Santé Magazine. The work is physically, mentally, and emotionally difficult but spiritually rewarding.
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Diners Have Negative Reaction to Surge and Dynamic Pricing
Modern Restaurant Management
APRIL 17, 2024
. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill Mitchell, Executive Chairman of HungerRush, and former President of Global Operations of Papa John’s International, told Modern Restaurant Management (MRM) magazine.
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Buzzing About Bees and Sustainability
Modern Restaurant Management
APRIL 15, 2024
“One in three bites of food depends on pollinators.” ” The cultural sustainability of Mexican cuisine in particular is susceptible to bee decline as indigenous ingredients like tomatoes, vanilla, squash, cacao, chiles, and avocados all require pollinators to thrive.
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Alain.AI: Creating a Chef’s Digital Twin
Modern Restaurant Management
AUGUST 20, 2024
. "As a restaurant business, we use AI to go faster and to develop the business further," Annick Van Overstraeten, CEO of Le Pain Quotidien, told Modern Restaurant Management (MRM) magazine. "Our "Our entire F&B team spent several months inputting recipes, testing, and training the system.
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JBF Survey: Chefs Optimistic Despite Challenges
Modern Restaurant Management
DECEMBER 22, 2022
Modern Restaurant Management (MRM) magazine connected with Anne McBride, Vice President of Programs, James Beard Foundation, to gain additional insights into the findings. . Rising labor costs, the inability to find staff to hire, and rising non-food costs (utilities, containers, furniture, etc.)
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Restaurant Execs Optimistic About AI Impact
Modern Restaurant Management
APRIL 9, 2024
To gain more insights, Modern Restaurant Management (MRM) magazine reached out to Sambvani. How are restaurants using AI now? Currently, restaurants are leveraging AI in various aspects of their operations, including customer service, marketing, operations management, and data analysis.
Why Restaurants Need an ‘Always On’ Approach to Marketing
Modern Restaurant Management
AUGUST 7, 2024
"It’s important to think long term," HungerRush's SVP of Marketing Shannon Chirone told Modern Restaurant Management (MRM) magazine. "Cutting That's where old-fashioned consistent marketing efforts comes into play. "It’s
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What Will We See on Future Menus?
Modern Restaurant Management
JUNE 24, 2024
What is the process of coming up with new trends? We speak to a lot of operators and chefs and rely on our data providers to make sure that the trends we develop are relevant and executable.
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Yelp Data Reveals Fastest Growing Brands
Modern Restaurant Management
APRIL 11, 2024
To delve more into the results, Modern Restaurant Management (MRM) magazine connected with Kadecia Ber, Yelp’s advertising trends expert and director of enterprise solutions Why do you feel these brands resonate with diners? Looking regionally, the Midwest and South are on a caffeine kick, while the coasts are the most health-conscious.
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Menu Redesign Avoids Confusion and Promotes Optimization
Modern Restaurant Management
MARCH 12, 2024
The Ori’Zaba team told Modern Restaurant Management (MRM) magazine they watched people walk in and have a physical reaction to the three pricing tiers. They had sticker shock when looking at tier three "Extra Clasico."
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Where Is Surge Pricing Headed?
Modern Restaurant Management
MAY 29, 2024
Modern Restaurant Management (MRM) magazine asked Singh to elaborate on his views on where the pricing model is headed in the QSR landscape. Trying to apply surge pricing models in restaurants is still very early and I think we’ll see brands take a cautious approach to figure out what ‘sells.’"
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What Restaurant Employees Want
Modern Restaurant Management
JUNE 14, 2024
Costantino, Senior Content Marketing Manager and Host of The Pre-Shift Podcast at 7shifts, told Modern Restaurant Management magazine. . "Our report's big takeaway is that restaurant operators should prioritize employee experience, as it significantly impacts both retention and engagement,” Dominick (D.J.)
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Experience Matters: What Restaurant Guests Value
Modern Restaurant Management
AUGUST 6, 2024
Modern Restaurant Management (MRM) magazine reached out to Bill Chidley, Executive Director of Strategy at ChangeUp for a deeper dive into the results and what restaurant operators can learn from them about better engaging with guests. 66 percent of consumers believe a desirable experience is more important than price and convenience.
How to Calculate Food Costs For Your Restaurant
7 Shifts
AUGUST 7, 2024
According to Restaurant Business Magazine, one mistake many restaurant owners make in calculating their food and prime costs is not including everything that goes into food preparation. The other, more accurate way is to take all of the elements that go into making a dish to determine the total value of your inventory.
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