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 166

Technology Front of House Online Ordering Back of House 166

7 Shifts

JANUARY 11, 2021

2020 was a tough year, and you made a ton of sacrifices and difficult decisions already. Order Cleaning Supplies such as disinfectant, paper products, mop heads, and floor cleaner The staff at Ruby's Cafe in New York City, a 7shifts' customer Optimize Your Labor ?? "Winter is coming".said said every restaurateur in existence.

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

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 Customer Service 78

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 187

Food Supply Food Truck 2019 Back of House 187

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 177

Technology Loyalty Program Mobile Ordering Download 177

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. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Table of Contents. What is Forecasting for a Restaurant?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

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 193

2020 Loyalty Program Mobile Ordering Fast Casual 193

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 221

Food Safety Recycling Restaurant Law Front of House 221

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 199

Communication Leadership Food Supply Back of House 199

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

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

The Restaurant Times

NOVEMBER 16, 2021

From procuring raw materials to delivering food to customers, every little aspect of restaurant operations has taken a hit. In th e Middle East PRIME Report , we did a deep dive into the Middle East F&B industry to understand the major challenges that the restaurant operators have been facing, especially post-COVID-19. .

Presentation 52

Presentation Operations Front of House Fast Casual 52

Open for Business

MARCH 1, 2023

The labor market has shown signs of improvement, but most restaurant operators are still looking for restaurant staff. 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.

2023 78

2023 Insurance Front of House Hiring 78

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

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 103

Back of House Fine Dining 2011 Dine-in 103

EATER

JUNE 1, 2021

The JBS Foods plant in Greeley, Colorado. JBS has partially shut down its operations due to a ransomware attack. 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.

Dietary Restrictions 98

Dietary Restrictions Food Supply Back of House Supplies 98

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

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. Off premise has become a sizable segment of our business, and I don't see it ever going back to pre-COVID numbers. Carbon emissions labeling helps inform our impact on planetary health.

2021 229

2021 Mobile Ordering Loyalty Program Kitchen Safety 229

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?” The third wave of safety in restaurants is not going to be an operational issue. I’m hoping that The Person of the Year in 2020 is the essential worker.

2021 186

2021 Kitchen Safety Food Safety Consumer Goods 186

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

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 107

Delivery Back of House Food Order Online Ordering 107

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

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 199

Franchise Franchising Fast Casual Point of Sale 199

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 150

Retail Casual Back of House Consumer Goods 150

The Restaurant Times

JUNE 26, 2021

Uncertainty in the restaurant industry increased after being hit by the first wave of COVID-19 in 2020. Numerous restaurants went non-operational, while many shut down permanently. You can create a spreadsheet that lists all your restaurant operations and mentions essential tasks you need to take care of within a specified timeline.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

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 105

Food Supply Food Truck Agriculture Tip Distribution 105

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 186

2021 Guest Recovery Online Ordering Point of Sale 186

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

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

The Restaurant Times

JULY 29, 2021

Even though they existed in the pre-pandemic times too, it was March 2020 when the concept of cloud kitchens really took off here. With dine-in operations being shut, there was not much hope of survival left for many restaurants. Rise Of The Food Delivery Segment. COVID-19 has fast-forwarded a trend that was already in place.

Front of House 52

Front of House Online Ordering Back of House Customer Service 52

Restaurant365

NOVEMBER 20, 2020

However, with the arrival of Eric Steinbach as chief operating officer in May of 2020, Eli’s started to apply Restaurant365 to operations as well. Prior to expanding how they used Restaurant365, says Mr. Steinbach, Eli’s wasn’t generating consistent nor accurate data for food and labor costs. Background.

Demo 148

Demo Point of Sale Cash Management Waste 148

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 156

Hospitality Food Consumer Goods Point of Sale 156

Cheetah

FEBRUARY 9, 2021

While large foodservice suppliers are maximizing revenue by accurately forecasting demand and supply needs, small businesses are still anxious about making a move. The benefits of implementing solid demand planning processes throughout your entire supply chain should already be clear. Table of Contents.

Small Business 78

Small Business Supplies Food Supply Technology 78

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 59

Back of House Food Supply Dine-in Certification 59

The Restaurant Times

OCTOBER 27, 2021

We recently conducted a survey in the month of September consisting of 10 multiple choice questions, to be answerable by the restaurant operators of the Middle East. With all the major events like Expo 2020, FIFA World Cup 2022, etc. In fact, Expo 2020 organizers are expecting more than 25 million visitors from 190+ countries.

Sports 52

Sports 2022 Front of House Fine Dining 52

EATER

MAY 27, 2021

How mutual aid efforts — like Minneapolis’s Southside Food Share and Phillips Community Free Store — are combating food insecurity on their own terms I arrived in Minneapolis in July of 2020 to find buildings turned to rubble, people grieving, and a community rebuilding.

Food Supply 89

Food Supply Back of House Kitchen Safety Food Safety 89