Trending Articles

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves?

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Family Ties Unite Hospitality Industry During COVID-19 Outbreak

iSanté

Author(s): Stacey Sears. Teaser: Many hospitality establishments team up to raise funds for staff during time of need. Restaurants around the globe have been shuttered, with the exception of takeout and delivery orders, in an effort to flatten the curve of coronavirus infections. While the hospitality industry is suffering as a whole, restaurant owners maintain the potential to earn some income despite operating restrictions.

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7 Tips for Hospitality Marketing During COVID-19

Social Hospitality

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. .

The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

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.

2020 151

How to Handle Temporary Restaurant Closure during COVID-19

7 Shifts

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.

OUR DAILY BREATH: LESSONS IN LEADERSHIP

Culinary Cues

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.

Financial and Operational Implications of Moving to Restaurant Delivery/Takeout Only During COVID-19 Outbreak

Restaurant365

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.

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Pivoting from Cafe to Provisions: A COVID-19 Success Story

Xtra Chef

As restaurateurs in the U.S. waited with bated breath for details of a stimulus package from Congress, some dove into action. Jason Hoy is one of those people.

Managing Inventory in the Days of COVID-19

Hot Schedules

Managing Inventory in the Days of COVID-19. Whether you are closing temporarily or switching to a takeout/delivery model, here are some tips to help. U nprecedented times call for creative solutions. We don’t have all the answers. But we do know that creativity abounds in this industry.

OUR DAILY BREATH: AS OUR KITCHENS SLEEP

Culinary Cues

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.

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UBER EATS 101: the essential guide for restaurants

Deliverect

Uber Eats is one of the world’s most popular and best known online food ordering and delivery platforms, active in hundreds of cities across the globe. Here’s all you need to know if you are thinking about signing up your restaurant with this delivery aggregator. How it works.

How to Boost Teamwork in Your Restaurant

Lavu

With today’s thin workforce and abundance of open positions to fill in restaurants, keeping up morale, reducing turnover, and fostering teamwork in the workplace are more important than ever before. When your restaurant staff feels valued and heard, they reciprocate that value in their work.

How Restaurants Can Protect Themselves From Cyber Attacks

Modern Restaurant Management

Restaurateurs have enough to worry about already. But kindly allow us to add one more item to your list: cybersecurity. You might also feel like cybersecurity is an area that only huge banks, tech firms, and IT professionals need to worry about.

COVID-19 Legislative Actions: What to Know Now

Hot Schedules

COVID-19 Legislative Actions: What to Know Now. Our team of payroll and HR experts will provide a regular summary of how the changing legislation around COVID-19 impacts you and your business.

2022 52

OUR DAILY BREATH: A CHEF’S WINDOW TO THE WORLD

Culinary Cues

It’s day 14 of a Covid-19 voluntary lockdown. Aside from a trip to the grocery store and an isolated morning walk now and again, I have been a prisoner of my home. The same is true for my family in different parts of the Northeast.

2020 189

How To Engage Staff And Reduce Turnover During/After a Crisis

Bizimply

One of the biggest challenges that businesses will have to face will be the prospect of high employee turnover once operations return to normal. How can the sector solve this challenge? The post How To Engage Staff And Reduce Turnover During/After a Crisis appeared first on Bizimply.

2020 56

Tips for Running Your Restaurant during the COVID-19 Crisis

Xtra Chef

There’s no question that life as we know it has been upended in all corners of the world. Owners and operators in an industry that’s arguably been hit hardest by the coronavirus outbreak have had to get creative in adapting to this new normal. xtraCHEF exists to serve the restaurant industry, in both good times and bad.

Delivering Experience: Why Community Involvement Is Key for Restaurants Amid COVID-19

Modern Restaurant Management

As restaurant operators, you are a part of the community, providing an experience and opportunity for people to come together, celebrate events or both. Amid the COVID-19 pandemic, your role is all the more critical.

Relief Funds Raising Money to Help Restaurant Employees

Hot Schedules

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.

OUR DAILY BREATH: IS THE AMERICAN DREAM IN JEOPARDY?

Culinary Cues

To me, there is nothing more soul crushing than to see a restaurant closed and for sale. Behind the sign on the front window is a story of a person’s dream, an all out life change to become an entrepreneur, an investment of every personal penny, financial support from family members and likely loans to supplement.

2020 154

7 ways to reach new restaurant customers

Typsy

Event though COVID-19 may have impacted the hospitality industry, it is important to think about the next steps and how to reach new restaurant customers. In today’s post, guest blogger Greg Provance gives seven ways for you to reach new restaurant customers.

Surviving COVID-19: Can Your Restaurant Benefit from Offering Meal Prep Services?

Lavu

Right now, restaurants are looking for ways to diversify their income and pivot to meet the needs of their communities while dining halls are closed. One way some restaurants are handling the challenge of the pandemic is by offering meal prep services.

‘The Fighter Is Going to Win’

Modern Restaurant Management

Jon Taffer is scared for restaurants and terrified for bars.

Simplifying Labor Law Compliance with New Predictive Scheduling Technology Solutions

Crunchtime

Convenience stores and the hospitality industry have long grappled with the intricacies of state and municipal labor laws. Of late, these labor laws have gotten more complicated as cities and states across the country implement “fair workplace” or “predictive scheduling” ordinances.

How the Federal Stimulus Package and Other Aid Can Provide Immediate Financial Relief for Your Restaurant Employees

Restaurant365

Financial relief for restaurant employees. The approval of the stimulus package brings hope to restaurant employees who have been struggling with the recent closure of restaurants nationwide. This $2.2

6 Ways to Get the Most Out of Your Restaurant Inventory During the Pandemic

Cheetah

In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond.

Surviving COVID-19: 5 Ways Catering Businesses can Survive Social Distancing

Lavu

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.

Hearty BBQ with a Heart: How Mighty Quinn’s Is Adapting

Modern Restaurant Management

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.

Make an Impact on Your Foodservice Business with Mobile Reporting Tools

Crunchtime

Managers of foodservice businesses crave a steady flow of critical information to understand how their stores are performing at any given moment. Accurate and timely data allows managers to make quick decisions that can positively impact their business.

2020 56

12 Tips for Restaurant Delivery/Takeout During COVID-19 Crisis

Restaurant365

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.

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Top industry-related webinars this week to help strategize around COVID-19 [March 27 - April 3]

Sculpture Hospitality

During this time of uncertainty surrounding the COVID-19 pandemic, we have found there is a need for timely and practical information to help hospitality businesses. We want to do everything in our power to help.

Telecommuting: How To Prepare Your Team To Work From Home

Sling

Telecommuting has exploded in popularity in recent years thanks to improvements in technology and the myriad benefits that go with it.

2020 52

What Delivery Customers Expect During the COVID-19 Pandemic

Modern Restaurant Management

The restaurant industry has been hit hard by the COVID-19 pandemic and estimates a $225 billion loss over the next three months. Restaurants are scrambling to accommodate a new kind of market – the frenzied and fearful delivery customer.

[Data] The State of Restaurants During the COVID-19 Situation

7 Shifts

The restaurant industry is in flux, and many restaurateurs lack access to the information and resources required to make decisions about their business.

The Federal COVID-19 Relief Package: What it Means for YOUR Restaurant

Restaurant365

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.

2022 52

FAQ: ChowNow’s New, Free Loyalty Program for Restaurants

ChowNow

With the COVID-19 pandemic causing so many restaurants to close their dining rooms, lay off staff, and shut down all together, there’s a new urgency to ChowNow’s mission of helping local restaurants thrive. .

Fast-Casual: A New Dining Style for a New Generation

Lavu

In recent years, fast-casual establishments have dominated the restaurant industry. Customers, especially Millennials, are looking for delicious food at affordable prices. Fast-casual restaurants are adapting to meet the demand of their customers. Not surprisingly, sales for this category of restaurant have grown by 550% since 1999. With fast-casual restaurants popping up all over the United States, many restaurant owners are eager to get on board.