How COVID-19 affects your restaurant
Rocket Fuel
MARCH 24, 2020
How COVID-19 affects your restaurant. The post How COVID-19 affects your restaurant appeared first on Delaget.
Rocket Fuel
MARCH 24, 2020
How COVID-19 affects your restaurant. The post How COVID-19 affects your restaurant appeared first on Delaget.
Sante
MARCH 27, 2020
terry-vlisidis-0dhIwRsPV74-unsplash.jpg. Author(s): Alicia Rennoll. Teaser: Polyphenols in wine may help fight cavities and gum disease. Photo credit: Terry Vlisidis / Unsplash. People with veneers and the kind of perfect smile sported by Hollywood stars often shun beverages like coffee and red wine because of their effect on tooth color. But did you know that red wine can actually be beneficial for your teeth in unsuspected ways?
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Sling
MARCH 23, 2020
Remote work is quickly becoming the new norm for businesses and employees alike. Because of this change in the way we work — be it a natural evolution of how your business operates or a response to some external influence — the ability to coordinate and conduct remote work is an essential skill for managers in the 21st century. In this article, the management experts at Sling give you tips for supervising your remote workers so your business continues to run smoothly and efficiently.
Modern Restaurant Management
MARCH 27, 2020
There has been a significant surge of Artificial Intelligence (AI) usage in the restaurant industry for providing improved services to elevate operations, trim cost and create a better environment for guests. How will AI use in the restaurant industry continue to evolve? Sales Forecasting. To evaluate future sales, restaurant owners carry out a sales forecasting process.
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
MARCH 26, 2020
With many states ordering dine-in restaurants to shutter, getting the word out if you can offer curbside pickup, delivery and takeout is crucial. This makes being responsive to community needs and local store marketing techniques even more significant. In fact, an optimized localized marketing strategy can yield up to three times more business growth, according to SOCi, Inc.’s second annual Localized Marketing Benchmark Report , produced in partnership with Localogy.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Social Hospitality
MARCH 27, 2020
As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. . This pandemic has forced most companies to reevaluate their financial plans and marketing strategies.
Restaurant365
MARCH 26, 2020
Late Wednesday night, the Senate approved the heftiest economic rescue bill in modern history, providing $2 trillion to help Americans, hospitals and businesses withstand the consequences of the coronavirus. The Coronavirus Aid, Relief, and Economic Security Act (CARES Act), which passed in a bipartisan 96-0 Senate vote, is expected to breeze through a House of Representatives vote on Friday.
Embrace the Suck
MARCH 27, 2020
The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus. Don’t get all upset (not quite yet), because in many states it is mandatory that they shut down dine-in service and are only allowed takeout, delivery, or curbside options.
7 Shifts
MARCH 27, 2020
Due to the volatile situation caused by COVID-19, restaurateurs across the globe are having to temporarily close their businesses to support social distancing. In some areas, they are even being legally required to do so. The uncertainty of how long these closures could last is frightening. Fortunately, there are things that restaurateurs can do to mitigate revenue loss now and prepare their businesses for success after the storm has passed.
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.
Culinary Cues
MARCH 27, 2020
There has never been a more important time for leadership – not the job title – the act of leadership and the positive actions of those who rise to the occasion. It is human nature for the vast majority of people to look to a person or persons to show the way, to set the tone, to be honest and to give hope through action. Each day brings more grave predictions for what is to come and in the midst of this we receive mixed messages from those who either hold the title of leader or exhibit leadersh
Modern Restaurant Management
MARCH 27, 2020
Customer discounts and free sandwiches for healthcare workers are just two of the ways that the barbeque brand is showing its genuine care and appreciation for the communities it serves. The coronavirus pandemic has resulted in challenging economic times, especially for the restaurant industry. Mighty Quinn’s Barbeque has certainly felt the pinch.
Sante
MARCH 22, 2020
Alicia Wilbur, assistant winemaker at Herzog Wine Cellars, approaches wine on a spiritual level to deliver stellar wines. By Yael E. Geller, MPH. There are many types of friends that people acquire throughout their lives. Sometimes the comfort level with friends made during adulthood is more serious or formal. I’ve known Alicia Wilbur for a bit over four years, and Alicia is the type of friend I feel like I have known my whole life.
7 Shifts
MARCH 26, 2020
The restaurant industry is in flux, and many restaurateurs lack access to the information and resources required to make decisions about their business. 7shifts is sharing insights about communication, sales, and staffing for restaurateurs to understand both the global and regional impact of COVID-19. Looking at the data inside the 7shifts labor management platform—from sales activity to staffing and communication—we see serious changes as restaurant owners struggle with reduced sales and increa
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Culinary Cues
MARCH 22, 2020
This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times. Those of us in the restaurant industry are in shock at the speed and severity of destruction to the core of our businesses.
Modern Restaurant Management
MARCH 27, 2020
Jon Taffer is scared for restaurants and terrified for bars. He cautioned that when restaurants can reopen for dine-in service, they will have to face the bittersweet reality of less seating capacity and less sales–he estimates as much as 30 percent–due to social distancing practices and guest apprehension. "They have to expect 30 percent less seats and 30 percent less revenue when they open their doors," he told Modern Restaurant Management (MRM) magazine.
Hot Schedules
MARCH 27, 2020
Blog. Relief Funds Raising Money to Help Restaurant Employees. Nonprofit organizations across the country are accepting donations to support restaurant employees impact by Coronavirus (COVID-19). R estaurants across the U.S. have been forced to close their doors in the wake of the Coronavirus (COVID-19) pandemic, leaving thousands of people out of work and in need of help.
Sante
MARCH 21, 2020
images-3.jpeg. Author(s): Penny Weiss. Teaser: Ushering in spring with some delightful rosés from around the world. Spring has finally arrived and quietly entered a world filled with chaos and uncertainty. Most of us have barely noticed that a new season has begun, but spring brings with it a time of renewal, rebirth and hope. Although many of us are sequestered right now, Mother Nature is not.
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.
Culinary Cues
MARCH 26, 2020
There is no one to turn on the lights, fire up the ovens, start the groan of hood exhausts, and no one to fill the dish machine tank and three bay sink. Vendor deliveries have ceased, floors remain clean and untouched, and the clock on the wall suddenly sounds off with the ticking of time. The POS printer hasn’t come to life for a week or so; there is no smell of coffee brewing, bacon fresh from the oven, sauté onions and garlic, stock, or 109 ribs being pulled from the slow cooker.
Modern Restaurant Management
MARCH 23, 2020
The past few weeks have proven how quickly the way in which we dine is shifting and evolving and fast forwarded a number of technology trends. Hyper-connectivity and lifestyle trends will continue to influence and alter consumer behavior. Capitalizing on this craving for convenience, fast food options and food delivery startups are growing rapidly, evidenced by the fact that fast food growth swiftly outpaced that of bars and restaurants by a whopping nearly 7:1 margin between 2017 and 2019.
Restaurant365
MARCH 26, 2020
Late Wednesday night, the Senate approved the heftiest economic rescue bill in modern history, providing $2 trillion to help Americans, hospitals and businesses withstand the consequences of the coronavirus. The Coronavirus Aid, Relief, and Economic Security Act (CARES Act), which passed in a bipartisan 96-0 Senate vote, is expected to breeze through a House of Representatives vote on Friday.
Ken Burgin
MARCH 21, 2020
I had a short interview on Sky News today about the state of the hospitality industry. I was given four questions to consider, and prepared some bullet point reminders. In the event, only the first three were asked… and I was relaxed! 1. You’ve been in the hospitality industry for more than 20 years. What we’re seeing right now is unprecedented – what should restaurant & cafes owners be doing?
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.
Culinary Cues
MARCH 21, 2020
We have lots of time on our hands. Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life. Here are some thoughts: [] CHALLENGE YOUR PERSONAL COOKING.
Modern Restaurant Management
MARCH 24, 2020
In a time of such uncertainty where restaurants are experiencing mandated shutdowns in cities and states across the country and the industry is facing a loss of $225 billion as a result, according to the National Restaurant Association, it is more important than ever for brands to engage and communicate with their customers effectively. These are unprecedented times, with neighboring restaurants all facing similar challenges, so having an authentic way to remind guests that you’re open is
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. The first decision, especially for restaurants in states and localities where dining in is currently banned, is whether or not to make the transition to a takeout/delivery only model or temporarily shutting the doors
Lavu
MARCH 26, 2020
Coming off a hard winter and hoping sales would pick up for catering businesses, this sudden hit of all events canceling has pushed some catering businesses to the brink. What we need to do now is focus on what catering businesses can provide outside of their typical scope of business. While you may not be able to cater to 1,000-person events, you may be able to prepare 1,000 meals for pick up per day.
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!
Culinary Cues
MARCH 24, 2020
We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.” While there is certainly some merit to this statement, the current isolation is pushing the envelope in that regard. Why is it so hard to take the kitchen out of the cook? I am sure that this reality applies to other fields and trades, but I do believe that it is much more pronounced with cooks.
Modern Restaurant Management
MARCH 23, 2020
A coalition of restaurants including Panera Bread, Noodles & Company, Veggie Grill, El Torito, Jason’s Deli, The Habit Burger Grill, Lemonade, Modern Market, and Chevys Fresh Mex is asking Americans to participate in The Great American Takeout on Tuesday, March 24. Together, we must act to support each other and our communities in unprecedented ways.
Next Restaurants
MARCH 25, 2020
By Sina Sadeghpour. With strong competition and growing trends , restaurant owners cannot afford to stick to outdated methods to run their businesses. Technology has played a huge part in changing how, where, and what guests eat at restaurants. Restaurant owners shouldn’t resent technology or be overwhelmed by it, instead they should utilize it to improve and grow their business.
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