Restaurant365
JANUARY 26, 2021
The following are actual questions asked by restaurant operators about the Paycheck Protection Program (PPP). For simplicity, PPP1 refers to the first round of PPP loans under the CARES Act in 2020 and PPP2 refers to the newest round of PPP loans under the Economic Aid to Hard-Hit Small Businesses, Nonprofits and Venues Act (Economic Aid Act) as part of the Consolidated Appropriations Act, 2021.
Restaurant Engine
JANUARY 27, 2021
Bring a new group of patrons to your restaurants with lunch specials. More than 90% of American workers buy their lunch out at least once a week. This is a great target audience for your restaurant and a great way to build your business. In this article, we look at how daily lunch specials can drive new patrons at your restaurant. You’ll be more profitable if you can increase your lunch sales.
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Culinary Cues
JANUARY 23, 2021
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of the
7 Shifts
JANUARY 26, 2021
2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it. We’re not talking about just surviving the pandemic—but thriving through 2021 and beyond, and setting new standards.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Modern Restaurant Management
JANUARY 27, 2021
COVID-19 has forced restaurants to rely on takeout and delivery sales to drive the majority of their sales. For some, off-premise already constituted a large percentage of their revenue, and they had the systems in place to pivot when dining rooms closed. Many others, however, had to build their off-premise operations from scratch to combat sudden dine-in closures.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
JANUARY 28, 2021
In the mid-sixties, a relatively unknown band (outside of San Francisco) released an album that would become one of the enduring recordings of the last 60 years. The Jefferson Airplane’s Surrealistic Pillow was both strange (surreal) and comforting (pillow) in its beautiful melodies (Today and Coming Back to Me) and cutting edge norm shakers (Somebody to Love and White Rabbit).
Hot Schedules
JANUARY 25, 2021
Blog. What Is the SUTA Tax & Why Is It Going Up in 2021? I t’s probably fair to say that most entrepreneurs didn’t give much thought to the complexities around payroll management and taxes before starting a business and hiring employees. The fact of the matter is that business owners have a variety of tax obligations, and there are likely acronyms like SUTA (State Unemployment Tax Act) and FUTA (Federal Unemployment Tax Act) you’ve never heard of before that you need to know as they relate
Modern Restaurant Management
JANUARY 26, 2021
In response to the unparalleled challenges created by the COVID-19 crisis, restaurants are going to great lengths to adhere to countless hygiene protocols that will provide a safer, cleaner environment for their customers and employees. Whether it’s offering dining in, takeout or delivery, businesses are committed to keeping their employees safe and helping a cautious public feel more confident about eating out again.
EATER
JANUARY 28, 2021
With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Thrive POS
JANUARY 29, 2021
In 2020, COVID-19 left an unmistakable mark on the independent and small chain restaurant community. Many consumers have abandoned brick and mortar retail shops and restaurants in favor of eCommerce and online ordering and delivery. With so many consumers surfing the internet, online reviews have become just as important as family and friends' recommendations.
Next Restaurants
JANUARY 27, 2021
By Adrian Johansen, Contributor. At the beginning of 2020, none of us could have imagined how the year would unfold and how COVID-19 would affect our lives. As a restaurant owner, simply surviving the year took incredible creativity. As we now move forward into 2021 , it’s more obvious than ever that digital marketing is essential in this industry. Communicating online and making sure your patrons know your hours, offers, policies, procedures and more can keep things going strong even if you’re
Modern Restaurant Management
JANUARY 28, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about hot button restaurant industry issues such curbside pickup and delivery, outdoor dining and more with Buck Sleeper, Director of Retail and Restaurants at EPAM Continuum. Sleeper believes curbside is here to stay, but increasing human interaction is still a challenge.
Typsy
JANUARY 25, 2021
Websites are an absolute must-have for your hospitality business. Your online presence can help you find reach new customers, and keep the ones you already have engaged with your brand! But if you're not careful, certain design flaws can be really off-putting. If the user experience is too confusing, or people feel like you're wasting their time, they'll leave your site and probably won't come back.
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Foodable
JANUARY 29, 2021
The revolution of automated foodservice operations has rapidly increased over the last year. Host Paul Barron , along with his panelist; Vipin Jain — CEO & Co-Founder of Blendid , Randall Wilkinson — CEO of Wilkinson Baking Company , and Andy Lin — CEO & Founder of Yo-Kai Express. With innovations outside of BOH kitchen operations, new kiosk-style robotics are popping up everywhere, is tech able to preserve quality and experience?
Sculpture Hospitality
JANUARY 29, 2021
The most successful restaurants all have world-class dishes, fantastic staff members, acclaimed drinks menus, and Instagram-worthy venues - all part of delivering the most amazing customer experience.
Modern Restaurant Management
JANUARY 26, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses vegan fast food with Jeffrey Harris of Plant Power Fast Food. With partners Mitch Wallis and Zach Vouga, he founded the fast-growing brand based in San Diego that is now looking to expand via franchising. “We began meeting in 2014 to plot our overthrow of traditional fast-food industry,” Harris joked.“We wanted to create a comfortable idea for people not think
EATER
JANUARY 26, 2021
There’s a yearning to reconnect with family recipes not written on paper. | Getty Images. With nearly 50,000 members, Facebook group Black Girls Cook & Meal Plan is preserving soul food traditions for a new generation of home cooks When I was a child, my mother taught me how to cook by demonstration. Most times she just wanted me to wash the dishes, but even with my back turned and my arms elbow deep in warm, soapy water, she explained everything she was doing to prepare my favorite feast, b
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Bingage
JANUARY 29, 2021
We all know that the F&B industry is one of the hardest-hit industry during the pandemic that made drastic changes in the way it operates. Now We have successfully entered into 2021. This year people have several hopes to make a satisfying business to cope up with 2020 loses. Now, what are the ways that you should adopt to increase restaurant sales & customers in 2021?
The Restaurant Times
JANUARY 26, 2021
Shake it off, a Milkshake-bar concept was started by Nishant Tripathi with his co-founder in 2016. Shake it off has been one of the early movers to bring the concept of thick milkshakes in Bangalore. Nishant is passionate about building brands and business creation on the pillar of customer satisfaction. In just about 4 years the brand has scaled in Delhi, Bangalore, Chennai and is continuously expanding in Southern India.
Modern Restaurant Management
JANUARY 26, 2021
The restaurant industry and others could be on the brink of recovery, according to data contained in Yelp’s Annual 2020 Yelp Economic Average (YEA) report. In fact, In the third quarter of 2020, YEA observed restaurant and food businesses open at pre-pandemic levels and data indicates the number of restaurant and food business openings approached and even surpassed 2019 levels in the fourth quarter.
EATER
JANUARY 27, 2021
Brooke Williamson | Courtesy Brooke Williamson. LA chef Brooke Williamson talks lockdown and customer generosity on Eater’s Digest A funny thing happened at Playa Provisions, celeb chef Brooke Williamson’s LA restaurant, a couple weeks ago. When an order came through to the kitchen, the ticket featured the following note in the field for allergies or special requests: “Here’s the deal.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Restaurant Technology Guys
JANUARY 29, 2021
We did it! The Restaurant Technology Guys have made the list of the top restaurant industry blogs to follow in 2021. ZoomShift’s annual list puts RTG in the #17 spot. RTG joins the ranks of other popular restaurant industry blogs, such as: Foodable Network MarketingMan ChowNow BentoBox The Restaurant Manifesto And more. Follow the Restuarant Technology Guys on social media or subscribe to our newsletter to learn more.
Xtra Chef
JANUARY 28, 2021
The new Consolidated Appropriations Act brings about a few changes that all restaurant operators should know. What is the PPP & ERC? The Payment Protection Program (PPP) is a 2- or 5-year low-rate loan provided by the government to offset the burden of expenses in spite of reduced revenue. The PPP loan is forgivable and can be used for payroll, rent, utilities, etc.
Foodable
JANUARY 27, 2021
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kimberly Grant, the co-sponsor and chief strategy officer at FAST Acquisition Group, to explore her rise in the restaurant industry, and what lies ahead for FAST. FAST Acquisition Group is a special purpose acquisition company (SPAC) servicing the restaurant industry.
EATER
JANUARY 29, 2021
Lesley Suter. A chicken and pea traybake from Nigella, perfect blueberry muffins from Bon Appétit, and more It’s week trazillion-and-four of pandemic cooking, and you’ve hit a rut. Nay, a trench. Winter’s produce is less than inspiring, you’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Restaurant Clicks
JANUARY 29, 2021
Whether you’re posting on behalf of your business or just sharing selfies, everyone wants more Instagram followers. Many Instagram users turn to Instagram growth tools to help them get more Instagram followers faster. . As restaurant marketers, many of our clients are looking for ways to improve their presence on social media platforms like Instagram.
Sling
JANUARY 28, 2021
Putting FLSA exempt employees on your payroll can have a significant impact on your business’s bottom line. But what exactly is an FLSA exempt employee? What other options are there? And what are the pros and cons of choosing exempt over another classification? In this article, the workforce-management experts at Sling will discuss those questions and tell you everything you need to know to make the right decision for your business.
Foodable
JANUARY 28, 2021
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron sits down with Jack Serfass, the chief executive officer of Uptown Network , to explore Uptown’s recent innovations in restaurant gift cards. Three Key Points: Gift cards have remained largely the same over the past 20 years.
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