Modern Restaurant Management
MAY 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. “The industry’s successful recovery will depend on a customer’s feeling of well-being,” noted Oakes.
Modern Restaurant Management
SEPTEMBER 23, 2020
OpenTable will recommend which actions restaurants can take like running a marketing campaign or managing guest reviews to help them grow their business. billion valuation in 2017. Today, when diners choose a restaurant they also may want to know what safety measures they can expect. Before the coronavirus affected the way U.S.
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Modern Restaurant Management
SEPTEMBER 15, 2020
Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis.
Modern Restaurant Management
DECEMBER 12, 2019
“In addition to our growth and brand milestones so far this year, we have more in the pipeline in new and existing markets to increase the experience for both guests and franchisees. At the same time, we’re excited about creating a new generation of Subway guests!” ” Perfectly Designed Pizza Hut.
Modern Restaurant Management
NOVEMBER 5, 2019
in January 2017. Increasing industry awareness of the Bill Emerson Good Samaritan Act (“Act”) so as to encourage safe and effective food donation and recovery. This frees up time to focus on guests, while the features do the hard work on their behalf. All guest donations will go to Action Against Hunger.
Foodable
APRIL 29, 2020
Check out the Restaurant Recovery Resource to keep up to date for the latest innovations and ideas to help your business recover from the crisis. Room 33 launched on New Year’s Eve in 2017. Three Key Points: Inventing news offerings to provide guests with experiences, rather than just food or drinks, is key to surviving.
Black Box Intelligence
AUGUST 9, 2021
According to Black Box Workforce Intelligence data, half of hourly front-of-house workers left within 90 days in 2018, compared to 43% in 2017. The industry’s labor challenges will persist through the economic recovery and beyond. The numbers are similar for hourly back-of-house staff. Strategies to reduce turnover.
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