Focus POS

JUNE 2, 2020

It could be argued that the restaurant industry has been hit the hardest when it comes to stay-at-home orders and social distancing mandates; however, the resilience of the restaurant industry cannot be denied, and as restaurateurs shift their thinking from, “How am I going to survive?” we see the emergence of a few key themes. .

Technology 187

Technology Fine Dining Mobile Ordering Online Ordering 187

7 Shifts

AUGUST 20, 2020

The restaurant is located in a 200-year-old building–the first building in town, which in its past has been a Masonic lodge, a school, and a movie theater. Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food. You give them a platform and you empower your people.

Employee Relations 195

Employee Relations Guest Recovery Communication POS 195

Hot Schedules

MARCH 4, 2021

A mid the pandemic, there was a lot written on business agility and the ability to pivot business models in reaction to the dynamic environment. Handling payroll in a hospitality or retail business is a complicated and often thankless task. The Importance of Forecasting Agility in Uncertain Times. read more.

Webinar 134

Webinar Employee Relations Point of Sale Retail 134

Modern Restaurant Management

FEBRUARY 1, 2021

2020 brought plenty of obstacles, and many business lessons along with them. As businesses begin to plan their strategy for 2021, they’ll need to leverage as many marketing and PR trends that they can to better raise paid and organic brand awareness. For restaurants, be open and honest in person and online.

2021 212

2021 SEO Marketing Social Media 212

Hot Schedules

APRIL 10, 2020

Top Ten Restaurant Task List. Make the most of your time during COVID-19 closures. J ust about the only thing that is certain right now is that everyone is looking forward to the day when the COVID-19 crisis has passed. We all want to be back in business and doing what we love.

Food Safety 88

Food Safety Guest Recovery Employee Relations Social Media 88

Future Food

NOVEMBER 7, 2021

This year we are embarking on the same assignment, however with the impact Covid lockdowns have had on the industry, especially in Melbourne, and to a lesser extent Sydney, we know that the future face of the industry may have been changed forever.

2022 148

2022 Food Supply Entertainment Hospitality 148

Hot Schedules

APRIL 21, 2020

Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic. OPERATING A GHOST KITCHEN DURING COVID. Rivera and Castro took a look at what was necessary to keep the business profitable. Look at your menu. lower your prices, and find discounts.

Kitchen Safety 125

Kitchen Safety Customer Service Food Safety Point of Sale 125

Hot Schedules

APRIL 9, 2020

Surviving the COVID Crisis. T his has been a challenging year for anyone working in restaurants and hospitality. Everywhere you look, there’s news about restaurants closing their dining rooms, trying to pivot to a new way of doing business, or, devastatingly, concluding that they can’t survive through the COVID crisis.

Employee Relations 78

Employee Relations Leadership Customer Service Blog 78

Future Food

MAY 5, 2020

Very few hospitality businesses will be able to genuinely pick up where they left off and many will not return but for those that remain, now is the time to stay positive and maximise planning to reengage with employees, suppliers and customers searching for the silver lining to the challenges that we face.

Hospitality 88

Hospitality Point of Sale Customer Service Customer Experience 88

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” How to Determine If You Should Trim Menu Offerings.

Point of Sale 158

Point of Sale Delivery License Inventory 158

The Food Corridor

JUNE 3, 2020

In these challenging times, it’s more important to be able to pivot, transition, and adapt than ever before. With movement restricted and social distancing measures becoming the new normal for restaurants, we have seen an acceleration in the move to digital technology for food businesses.

Food 87

Food Online Ordering Food Order Customer Service 87

Black Box Intelligence

AUGUST 5, 2021

What’s driving the restaurant staffing shortage? When restaurants closed early in the pandemic, many workers turned to other sectors that were thriving, such as warehousing and logistics. When restaurants closed early in the pandemic, many workers turned to other sectors that were thriving, such as warehousing and logistics.

Recruiting 98

Recruiting 2021 Management Management 98

Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

2021 78

2021 Operations Mobile Ordering Social Media 78

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. Update your website’s home page.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

Restaurant Engine

NOVEMBER 25, 2020

It’s always a good idea to refine your menu for your patrons. Owning a restaurant in 2020 has meant pivoting, being creative, and constantly reevaluating business practices. Covid-19 has upended the restaurant industry and presented a myriad of challenges. Utilize Family Style Meals.

Menu 116

Menu Mobile Ordering Online Ordering Seasonal Menu 116

Restaurant365

NOVEMBER 6, 2020

As a restaurant owner or operator in 2020, you’ve been faced with an incredibly challenging environment. Running a restaurant in pre-pandemic times wasn’t easy, but COVID-19 threw an even bigger wrench into your plans. Restaurants were under pressure to adjust and pivot quickly.

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

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. First, plan your budget.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

Cheetah

OCTOBER 6, 2020

There are hundreds, if not thousands of Covid-19 resources available for restaurants, bars and wineries who have been hit by the crisis. We’ve put together a list of government relief programs, information centers and community organizations – all Covid-19 resources to help you get through this crisis.

Restaurant Law 60

Restaurant Law Employee Relations Food Supply Government 60

The Restaurant Times

OCTOBER 5, 2021

The restaurant business is a fast-growing industry that is getting more competitive every passing day. To be successful, you have to be on top of your game by leveraging the available resources. It is important to note that all proper functioning restaurants may not be successful. Your Website Is Your Brochure.

Email Marketing 64

Email Marketing Marketing Social Media SEO 64

360Training

APRIL 16, 2020

While most stay-at-home orders are currently set to expire in April, all signs point to business operations remaining in crisis for quite a while. Restaurants are in a unique position among small businesses: closed, but still essential. And most importantly, how do I keep my business afloat until things go back to normal?

Food Supply 78

Food Supply Food Safety Kitchen Safety Supplies 78

Restaurant Engine

FEBRUARY 24, 2021

Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. In fact, without the right waitstaff, it won’t matter how good your food is.

Hiring 64

Hiring Website Management Customer Service Customer Experience 64

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening.

BOH 368

BOH FOH Food Safety Equipment 368

EATER

SEPTEMBER 14, 2021

In 2020, COVID-19 turned the world upside down, and the Burgh’s food and beverage industry along with it. In 2020, COVID-19 turned the world upside down, and the Burgh’s food and beverage industry along with it. Check with each restaurant for up-to-date information on dining offerings.

Food Safety 111

Food Safety Beverage Dine-in Customer Service 111

The Food Corridor

MARCH 27, 2023

These days, we store our photos, stream our movies, and even run our businesses in the cloud. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants. Food delivery is nothing new, of course.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S.

Healthcare 205

Healthcare Employee Relations Online Ordering Customer Service 205

Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish. Frose is out, with only 2.1

2020 191

2020 Franchise Franchising Food Order 191

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.

2021 178

2021 Guest Recovery 2019 Loyalty Program 178

Future Food

MAY 20, 2020

In a little under six months, the entire industry has been tipped on its head due to COVID-19. Customers in restaurants, cafes and fast-food venues will be very sensitive to health and hygiene and as such, they will translate messy to unhygienic. Great for customers and great for business! (As

Hospitality 113

Hospitality Food Customer Service Food Order 113

Xtra Chef

MARCH 25, 2020

xtraCHEF exists to serve the restaurant industry, in both good times and bad. In that spirit, we’ve compiled some ideas and tips for how restaurants can make small changes that can have a big impact on their bottom line in the coming weeks. Pivot to delivery and take-out only. Retool your concept.

Front of House 93

Front of House Online Ordering Inventory Social Media 93

Future Food

FEBRUARY 9, 2021

Adam D'Sylva’s Lollo Restaurant Image Via Delicious. Australia’s food and beverage operators have been striving to return their businesses to some degree of normality in order to drive sales, stabilise costs and prepare themselves for the imminent financial obstacle of Job keeper payments ceasing in three weeks’ time.

Entertainment 158

Entertainment Beverage Customer Experience Customer Service 158

Hot Schedules

MAY 18, 2021

At Fourth, we took it a step further, dedicating the day to showing solidarity with the restaurants and servers vital to our communities. At Fourth, we took it a step further, dedicating the day to showing solidarity with the restaurants and servers vital to our communities. The Fourth Awakens. MayTheFourth.

Franchise 148

Franchise Franchising Employee Relations Point of Sale 148

Hot Schedules

APRIL 29, 2021

Alternatively known as Star Wars Day, this year May the Fourth will be a testament to the enduring value restaurants provide our communities. If you’d like to join us, simply order food from your local favorite, snap a pic, and submit to social media while tagging us and using the hashtag #MayTheFourth. The Fourth Is With You.

Employee Relations 148

Employee Relations Social Media Small Business Insurance 148

Restaurant365

MARCH 30, 2020

With the sudden elimination of dine-in options, many restaurants are either shifting to a takeout/delivery only model or implementing a delivery option for the first time. Deciding whether to add delivery, and how, is a particularly difficult decision for restaurants during these times. Completing staff training.

Delivery 78

Delivery Operations Insurance Cash Management 78

Restaurant365

NOVEMBER 19, 2020

Your restaurant food cost is pivotal to your business’ financial success. Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). These techniques are more important than ever and can play an influential role in your restaurants’ success.

Food 78

Food Point of Sale Inventory Waste 78

EATER

AUGUST 22, 2022

Iliana Regan retells stories through her food: The texts she’s dealing with are series like Game of Thrones , while the subtext questions what a high-end restaurant is. I can’t claim to know everything about food,” she wrote in 2010, the first line of the first entry of her old blog, “but I do know how to find food.”

Fine Dining 100

Fine Dining 2012 Reference Social Media 100

EATER

OCTOBER 1, 2020

Despite everything, the Seattle chef has found a way to successfully run his restaurant Addo — and he has some advice for the rest of the industry Eric Rivera does not run a traditional kitchen. At his Seattle restaurant, Addo, the menu, cuisine, and concept change constantly. Rivera felt he had to “learn to play the game.”.

Back of House 122

Back of House Front of House Food Order Social Media 122

Black Box Intelligence

NOVEMBER 1, 2021

Restaurant Industry Performance Pulse. This is a weekly update providing restaurant data and insights as the industry rebounds from the coronavirus pandemic. Weekly Restaurant Insights. Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. Is your turnover better than your competitors?

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84