Expert insights. Personalized for you.
The restaurant industry is known to run on razor-thin margins. Most operators are drawn to the business due to a passion for food and hospitality rather than a motive for profits. MORE
Supéry Dollarhide . St Supery Dollarhide Emma Swain CEO. Supéry Dollarhide ranch in the Napa Valley is among the most famous for its remarkable terroir. Originating from the 1840s, the St. Supéry Dollarhide ranch was owned by Andrew Jackson Dollarhide. MORE
As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate. MORE
Restaurant owners who have survived four months of a pandemic have earned their seat at the negotiation table. Employing one in every 10 U.S. workers , restaurants have foregone $120 billion in revenue this year—a loss that is likely to double in the next six months as COVID-19 continues. MORE
Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Wayne Harley Brachman. Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. MORE
The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2). MORE
“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic. MORE
Take a breath, exhale and sit down. Let’s face reality – the Coronavirus is going to be with us for some time and simply opening back up and expecting that everything will be fine is misguided. MORE
Most insurance companies have denied claims from restaurant owners resulting from the COVID-19 pandemic. Business owners counterclaim they are entitled to benefits in Business Interruption Insurance policies that protect against lost income after a covered peril affects a policyowner. MORE
It has always been my experience that kitchens are the great equalizer. Sure, I know that the environment of a kitchen can sometimes be tough and abrasive, it’s hot, humid, noisy, stressful, fast paced, and somewhat unforgiving, but….all MORE
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. Yelp's Economic Impact Report. MORE
It’s clear that the COVID-19 pandemic has been devastating for restaurants. Industry sales fell by 26.7% compared to their prior year period between February and March, and by a jaw-dropping 48.6% in April. MORE
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 Tasso Roumeliotis, the founder of Numa. MORE
For large multifamily communities, COVID-19 has forced property managers to create new social distancing and safety procedures on the fly. MORE
Explain your role at xtraCHEF. I’m a Customer Success Specialist. My job is to train customers on our product and help them to understand how best to use xtraCHEF to make their lives easier! What did you do before you came xtraCHEF? MORE
Both staff and customers will have understandable fears as restaurants begin to reopen amid the COVID-19 pandemic. How you manage restaurant fears as reopenings expand will have a huge impact on your business. MORE
By Denise Langenegger , Contributor. No one could have predicted how massive the pandemic impacted the food and hospitality industry. Restaurants have been hit especially hard. MORE
As a car wash owner, you know that there’s no shortage of options for customers to choose from and the competition is fierce. Winning customers from your competition is more important than ever. With the right car wash coupons, you can set yourself apart from that “other” car wash down the street. MORE
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. MORE
Small auto shops may often find themselves competing against national brands for new customers. While their bigger budgets and household brand may be cause for concern, it doesn’t mean that your shop can’t overcome those challenges. Instead of working harder, work smarter! MORE
AFP via Getty Images. 3 restaurant owners share the challenges of reopening — including contending with diners who may not agree with their decisions Navigating the coronavirus pandemic has been an unprecedented challenge for restaurant owners. MORE
You can choose to roll with the punches or fight against them. Either way, the world is getting faster and if you choose to not keep up, you will likely lose out on potential customers than you would if you chose to adapt and change how you market your business. Restaurant Marketing MORE
Listen to "Specialty Beverage Boost | Restaurant H.E.L.P. Podcast" on Spreaker. The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. MORE
A few years ago, omnichannel was a concept that was applied almost exclusively to retail brands. Today, it is a successful operational model that is used by organizations across multiple industries, including the food and restaurant sector. MORE
Bento Goncalves Brasil @ Urban Farmcy. Bento Goncalves Brazil. Bento Goncalves Brasil. How far would you travel to see some of Brazil’s most luxurious wine regions? Bento Goncalves Brazil. MORE
Induction sessions can be super useful for a new hospitality team - it's a fantastic way to meet new team mates and get familiar with your venue's work culture in a pressure-free environment. But they need to be well thought out so that everyone leaves feeling comfortable and excited to get started. MORE
As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by. MORE
Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out. MORE
Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. MORE
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation. MORE
During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen. MORE
As coronavirus cases continue to surge in many areas, restaurant operators are facing new concerns. Are we doing enough to protect our employees and customers? How can we gain their confidence in our health and safety protocols? MORE
Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars! MORE
Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. MORE
If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates. MORE
As locations are reopening, restaurant owners are getting back into the swing of things and learning new procedures and protocols set in place by local governments. MORE
Let’s start with an uncontroversial premise: California’s complex, ever-changing gauntlet of employment laws is difficult for any company to navigate. Yet you may still be wondering why, aside from the headache, does it matter for my restaurant? MORE
Culinary Cues
JULY 6, 2020
As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by.
iSant
JULY 6, 2020
Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Wayne Harley Brachman. Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones.
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Culinary Cues
JUNE 29, 2020
It has always been my experience that kitchens are the great equalizer. Sure, I know that the environment of a kitchen can sometimes be tough and abrasive, it’s hot, humid, noisy, stressful, fast paced, and somewhat unforgiving, but….all
A Wine Story
JULY 6, 2020
Supéry Dollarhide . St Supery Dollarhide Emma Swain CEO. Supéry Dollarhide ranch in the Napa Valley is among the most famous for its remarkable terroir. Originating from the 1840s, the St. Supéry Dollarhide ranch was owned by Andrew Jackson Dollarhide.
Goliath Consulting
JUNE 30, 2020
The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2).
Modern Restaurant Management
JUNE 29, 2020
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice.
Deliverect
JUNE 29, 2020
A few years ago, omnichannel was a concept that was applied almost exclusively to retail brands. Today, it is a successful operational model that is used by organizations across multiple industries, including the food and restaurant sector.
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Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Restaurant365
JUNE 30, 2020
As coronavirus cases continue to surge in many areas, restaurant operators are facing new concerns. Are we doing enough to protect our employees and customers? How can we gain their confidence in our health and safety protocols?
Typsy
JULY 1, 2020
If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates.
Modern Restaurant Management
JUNE 29, 2020
Focusing on customer experience may seem like a luxury for restaurateurs struggling to keep their doors open, but it may prove to be the difference between those that survive and those that get added to the list of tragic COVID-19 business casualties. I have seen firsthand how this is playing out.
Deliverect
JUNE 30, 2020
Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant.
Restaurant Technology Guys
JUNE 30, 2020
Both staff and customers will have understandable fears as restaurants begin to reopen amid the COVID-19 pandemic. How you manage restaurant fears as reopenings expand will have a huge impact on your business.
Indoor Media
JULY 4, 2020
Small auto shops may often find themselves competing against national brands for new customers. While their bigger budgets and household brand may be cause for concern, it doesn’t mean that your shop can’t overcome those challenges. Instead of working harder, work smarter!
Typsy
JUNE 30, 2020
Induction sessions can be super useful for a new hospitality team - it's a fantastic way to meet new team mates and get familiar with your venue's work culture in a pressure-free environment. But they need to be well thought out so that everyone leaves feeling comfortable and excited to get started.
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. Yelp's Economic Impact Report.
FreshCheq
JULY 3, 2020
You can choose to roll with the punches or fight against them. Either way, the world is getting faster and if you choose to not keep up, you will likely lose out on potential customers than you would if you chose to adapt and change how you market your business. Restaurant Marketing
Xtra Chef
JULY 1, 2020
The restaurant industry is known to run on razor-thin margins. Most operators are drawn to the business due to a passion for food and hospitality rather than a motive for profits.
Next Restaurants
JUNE 30, 2020
By Denise Langenegger , Contributor. No one could have predicted how massive the pandemic impacted the food and hospitality industry. Restaurants have been hit especially hard.
Sculpture Hospitality
JUNE 30, 2020
As locations are reopening, restaurant owners are getting back into the swing of things and learning new procedures and protocols set in place by local governments.
Modern Restaurant Management
JULY 6, 2020
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation.
ChowNow
JUNE 29, 2020
It’s clear that the COVID-19 pandemic has been devastating for restaurants. Industry sales fell by 26.7% compared to their prior year period between February and March, and by a jaw-dropping 48.6% in April.
Xtra Chef
JUNE 30, 2020
Explain your role at xtraCHEF. I’m a Customer Success Specialist. My job is to train customers on our product and help them to understand how best to use xtraCHEF to make their lives easier! What did you do before you came xtraCHEF?
Typsy
JULY 1, 2020
Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars!
Restaurant Engine
JULY 5, 2020
Most insurance companies have denied claims from restaurant owners resulting from the COVID-19 pandemic. Business owners counterclaim they are entitled to benefits in Business Interruption Insurance policies that protect against lost income after a covered peril affects a policyowner.
Modern Restaurant Management
JUNE 30, 2020
Indoor Media
JULY 1, 2020
As a car wash owner, you know that there’s no shortage of options for customers to choose from and the competition is fierce. Winning customers from your competition is more important than ever. With the right car wash coupons, you can set yourself apart from that “other” car wash down the street.
Foodable
JUNE 30, 2020
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 Tasso Roumeliotis, the founder of Numa.
2ndKitchen
JUNE 30, 2020
For large multifamily communities, COVID-19 has forced property managers to create new social distancing and safety procedures on the fly.
EATER
JUNE 30, 2020
AFP via Getty Images. 3 restaurant owners share the challenges of reopening — including contending with diners who may not agree with their decisions Navigating the coronavirus pandemic has been an unprecedented challenge for restaurant owners.
Modern Restaurant Management
JULY 6, 2020
Let’s start with an uncontroversial premise: California’s complex, ever-changing gauntlet of employment laws is difficult for any company to navigate. Yet you may still be wondering why, aside from the headache, does it matter for my restaurant?
Culinary Cues
JULY 1, 2020
Take a breath, exhale and sit down. Let’s face reality – the Coronavirus is going to be with us for some time and simply opening back up and expecting that everything will be fine is misguided.
Restaurant Engine
JUNE 30, 2020
“Trying to get consumer confidence back—that is the biggest problem we have,” begins Robert Irvine, television host of Restaurant: Impossible. Reporters interviewed Irvine on national radio this week, asking him to advise restaurant owners on best practices during the pandemic.
The Restaurant Times
JULY 2, 2020
As restrictions begin to ease for the restaurant industry, social distancing and hygiene standards will define the new normal. Restaurants will have to undergo significant and permanent changes in the way they operate.
EATER
JUNE 30, 2020
Shutterstock. The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative.
Modern Restaurant Management
JUNE 29, 2020
During the current pandemic, people and companies have choices as to how they will respond. These responses will run the gamut of emotions and practices. For some, willful ignorance and a refusal to change will be the path chosen.
Foodable
JUNE 29, 2020
Listen to "Specialty Beverage Boost | Restaurant H.E.L.P. Podcast" on Spreaker. The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future.
Restaurant Engine
JULY 3, 2020
Restaurant owners who have survived four months of a pandemic have earned their seat at the negotiation table. Employing one in every 10 U.S. workers , restaurants have foregone $120 billion in revenue this year—a loss that is likely to double in the next six months as COVID-19 continues.
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