Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. Dennis Becker, CEO, Mobivity.

2020 180

2020 Online Ordering Fast Casual Cash Management 180

Modern Restaurant Management

AUGUST 17, 2020

Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. COVID-19 Consumer Dining Trends. Mixed take-out bag.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

JANUARY 5, 2022

The 2020 COVID-19 pandemic and its echoing effects have heavily impacted the restaurant industry, and as a result it continues to experience many restrictions. Indoor dining closures, staff shortages and the supply chain are ongoing issues, especially as the Delta and Omicron variants continue to spread.

Technology 167

Technology Front of House Online Ordering Back of House 167

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019.

Food Supply 198

Food Supply Food Truck 2019 Back of House 198

Cheetah

SEPTEMBER 8, 2021

The relationship between SMB restaurants and major food distributors has always been shaky. Some restaurants working with Sysco are reporting outright cancellations via cold text messages, leaving them scrambling for produce and supplies. No doubt, everyone across the food industry is weathering unprecedented hard times.

Food 148

Food Food Supply Franchise Franchising 148

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Perhaps more unsettling is the uncertainty of it all.

Supplies 124

Supplies Food Supply Sourcing Guest Recovery 124

Modern Restaurant Management

OCTOBER 13, 2022

Recent surveys are showing the vast majority of Americans have been cutting back on dining out. While many diners understand the tough times restaurants are going through, they are also feeling their dollars stretch and want to see the value of their money reflected in the food and service they receive.

Technology 180

Technology Loyalty Program Mobile Ordering Download 180

7 Shifts

AUGUST 6, 2021

On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Table of Contents.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

JULY 16, 2020

Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. Tasks done multiple times per week , such as placing food orders from select inventory suppliers. Tasks done weekly , like runs to the bank or to a supply store like Restaurant Depot.

Communication 284

Communication Management Management Front of House 284

EATER

SEPTEMBER 29, 2023

Martha Cheng Hy’s Steakhouse was synonymous with Calgary dining in the 1950s, but as Canadian tastes have changed over the decades, a Waikīkī offshoot has become a time capsule of the iconic original It wasn’t long after opening in downtown Calgary in 1955 that Hy’s Steakhouse became synonymous with Alberta food culture.

Back of House 116

Back of House Fine Dining 2011 Dine-in 116

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. They lost business, closed for indefinite periods or even shut their doors permanently.

Communication 203

Communication Leadership Food Supply Back of House 203

EATER

JUNE 1, 2021

The JBS Foods plant in Greeley, Colorado. JBS Foods, the world’s largest meat producer, has gone partially offline. Another large corporation has become the target of a ransomware attack that could have far-reaching effects on a supply chain. The FBI is investigating, White House spokesperson Karine Jean-Pierre told Reuters.

Dietary Restrictions 98

Dietary Restrictions Food Supply Back of House Supplies 98

Modern Restaurant Management

AUGUST 3, 2022

My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction. They lost business, closed for indefinite periods or even shut their doors permanently.

Communication 167

Communication Leadership Food Supply Back of House 167

Open for Business

MARCH 1, 2023

Labor supply and demand were roughly matched from 2000 through early 2020, according to U.S. But restaurant closures and worker layoffs in March 2020 shifted this dynamic. As lockdowns eased in May and June of 2020, more than 3.5 million workers came back to the accommodation and food service sectors.

2023 78

2023 Insurance Front of House Hiring 78

7 Shifts

APRIL 24, 2020

The outbreak of COVID-19 in early 2020, and subsequent social distancing and self-isolation protocols have wreaked havoc on restaurant workers everywhere. With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely.

Social Media 352

Social Media Insurance Website Management Government 352

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . The labour shortfall and supply chain constraints that plagued 2021 have persisted into 2022.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Restaurant365

DECEMBER 6, 2021

Food waste is one of the largest areas of potential cost savings in a restaurant. In the letter, the NRA addressed how increasing costs and limited supplies are restricting the industry’s ability to function. 75 percent of restaurants have made menu changes because of supply chain challenges. Menu prices have risen 4.7

Supplies 78

Supplies Food Supply Waste Inventory 78

EATER

NOVEMBER 29, 2021

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

Back of House 103

Back of House Travel Website Management Hotels 103

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. million tons in 2020 and 12 million tons in 2021.

2024 52

2024 Operations 2023 Loyalty Program 52

EATER

MAY 5, 2021

And there’s no going back now. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant.

Delivery 119

Delivery Back of House Food Order Online Ordering 119

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. A Little History.

Retail 177

Retail Casual Back of House Consumer Goods 177

Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” I’m hoping that The Person of the Year in 2020 is the essential worker. ” After all, the news is swarming with stories about vaccines that seem to be working.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189

EATER

JANUARY 19, 2022

In what can feel like a repeat of spring 2020, people are sharing photos of similar scenes at stores around the country, and reports of empty shelves are coming in from Massachusetts and Florida. began paying attention to food supply chains in a new way. began paying attention to food supply chains in a new way.

Food Supply 109

Food Supply Food Truck Agriculture Tip Distribution 109

Modern Restaurant Management

DECEMBER 28, 2020

Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. The younger generations don’t just want great food, they expect memorable experiences.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

EATER

SEPTEMBER 15, 2023

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before.

Food 144

Food Book Food Supply Food Order 144

Goliath Consulting

OCTOBER 19, 2020

2020 has been quite a learning experience. DELIVERY: Food deliveries have soared in the past couple of months. Decreasing on-premise sales, social distancing and the new work-from-home lifestyle have all contributed to consumers opting to have their food delivered than dining in. DESIGN: It’s a new era of drive-thrus.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

Cheetah

APRIL 13, 2021

When we first set out to provide e-commerce solutions for Small-Medium business supplies, we were hoping to make just a bit of a dent. Just five years after Cheetah was founded, we’ve managed to process over 350,000 orders, supply over 1,000,000 products, and service over 3,000 restaurants. We’ve come a long way since 2015.

Operations 78

Operations Food Truck Food Supply Small Business 78

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). This data covers U.S.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

The Restaurant Times

JUNE 26, 2021

Uncertainty in the restaurant industry increased after being hit by the first wave of COVID-19 in 2020. This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Numerous restaurants went non-operational, while many shut down permanently. Source: Forbes.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

Cheetah

MAY 14, 2021

In April last year, Mayor London Breed announced a 15% cap on food delivery service fees. With restaurants set on reopening at 50% indoor capacity this month, operators could be looking at fees bouncing back to over 30% as soon as August. 2020 is far behind us, but restaurants are still not out of the woods.

Delivery 125

Delivery Food Safety Point of Sale Customer Service 125

EATER

JANUARY 19, 2021

From the Editor: Everything you missed in food news last week This post originally appeared on January 16, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Reflecting back on how I dined in 2020, the overarching theme is one of austerity.

Back of House 66

Back of House Food Supply Dine-in Certification 66

Ken Burgin

JUNE 7, 2022

Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. Sustainable businesses buy locall y when they can because disruptions in Australia and worldwide remind us that supply lines are fragile.

Recycling 60

Recycling Sustainability Compost Food Supply 60

Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. “We are very excited about our partnership with SaverLife. .

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

EATER

JUNE 8, 2020

These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard.

Front of House 142

Front of House Back of House Food Supply Equipment 142

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189