Expert insights. Personalized for you.
However, as the bill works its way through further approvals, restaurants are in a position where they must continue honing their strategies for handling the consequences of the pandemic while keeping customers coming through the doors. COVID Will Challenge 2021, But Restaurants Can Be Smart. MORE
Since the coronavirus, our customers need reassurance that it is safe to eat and dine in our restaurants. Let’s face it, it is more important now than ever to have a clean safe restaurant for your customers. MORE
COVID-19 has prompted massive changes in how restaurants operate. No one knows exactly what will happen in 2021, but if you are a restaurant owner or operator, it’s certain you are thinking ahead to what’s next for your business. MORE
The old nursery rhyme, “Jack be nimble, Jack be quick” could sum up the actions of successful restaurant operators in 2020. And, based on our recent survey of 830 US consumers, it’s likely a good mantra for 2021. In other words, you have to be quick. MORE
In response to the unparalleled challenges created by the COVID-19 crisis, restaurants are going to great lengths to adhere to countless hygiene protocols that will provide a safer, cleaner environment for their customers and employees. MORE
depends on empowering your store-level managers to access data in the systems you implement. Instead, set managers up for success by providing a map to help guide them to prime cost goals, with detailed data in hand. MORE
Nami Nori in New York | Nami Nori [Official]. 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. MORE
In this episode of The Barron Report, host Paul Barron sits down with Adam Halberg, the chief executive officer of Barcelona Wine Bar , to explore how businesses in the restaurant and hospitality industry could use the economic downturn as an opportunity to increase brand awareness. MORE
Creating an entire restaurant, after all, is a massive undertaking, even when not in the middle of an industry-wrecking pandemic. First, identify a gap in the market—often using a delivery system’s regional data to see which cravings went unsatisfied. MORE
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?” My colleagues and I at EPAM Continuum have been thinking of 2021 and the trends that will soon be served to us. MORE
Did you know that 65% of consumers are likely to dine in restaurants that are eco-friendly than restaurants that offer organic food? Well, this is because sustainability is very important, especially in today’s society. MORE
It seems poised to continue at least for part of 2021. With restaurants across the United States pivoting on an almost weekly basis, many owners are wondering how to be successful in the coming year. To help you, we look at six tips for restaurant success in 2021. #1: MORE
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. In other words those who understand what they are getting into vs. those who don’t. MORE
The year 2020 prompted enormous changes in the restaurant industry. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Here are 11 tips to set yourself up for success in 2021. MORE
The National Restaurant Association supported the bill in a statement: “The action taken by Congress today will keep tens of thousands of restaurants from closing in the coming months,” said Tom Bené, President & CEO. The new stimulus bill adds $20 billion in funding to the program. MORE
According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. Keeping Employees Happy and Engaged in their Work. MORE
Now that 2021 is only weeks away, we are making predictions on what the new year will bring. Here are our top 5 food and restaurant trend predictions for 2021 and beyond. Consumer behavior has also shifted, many preferring contactless options and off-premise dining than dining in. MORE
Here are our best guesses for the business trends of 2021. Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction. MORE
The Pandemic-Driven Rise in Food Delivery. With the COVID-19 pandemic likely to limit dine-in service for the foreseeable future, restaurants today are scrambling to adjust their business model in order to make up for declining revenue. MORE
Getty Images. MORE
In the course of our work, we have noticed that there are some venues that just say ‘Sydney’. We also know that over the years, Sydney restaurateurs haven’t lit up the world in Melbourne (and vice versa, we might add). In Melbourne, there are less than half that total. MORE
Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand? Take-out and off-premises dining aren’t going anywhere. MORE
The announcement comes on the heels of growing calls to reopen the city for indoor dining [link MORE
It’s always best to evaluate your key metrics , in the middle of a crisis and during a regular business year. With this information in hand, you might be able to predict what’s coming next. When you finish with those clients, go beyond current customers and contact new companies in your area. In fact, Marriott Bonvoy members who had free nights available were notified and told that these benefits could now be used through January 31, 2021. MORE
In this blog, we’ve compiled tactics for restaurant success that will help you start 2021 on the right foot. Invest in the right online ordering platform. To be successful in 2021, it’s important to offer your customers more options for doing business with you. MORE
This article covers restaurant industry trends that restaurant owners must adopt in 2021 to sustain and strengthen their businesses. . Trends That Will Reshape The Restaurant Industry in 2021. Off-Premise Dining. Contactless Dining. MORE
restaurant industry closed one of the most unpopular years in history moving its way out of the steepest declines the industry has experienced since the Great Recession, reports The NPD Group. 37 percent of restaurants report outdoor dining as their biggest revenue driver during COVID-19. MORE
The biggest factor that we’ve seen is a huge spike in restaurant delivery and takeout software. Across the market, we’re seeing that restaurants that had some sort of off-premise delivery and takeout infrastructure in place are faring way better. MORE
NYC.PIE was founded by Mr. Raj Rao, an F&B veteran in August of 2014. Raj worked in the US for 30 odd years and on returning to India, he could not find a stand-alone Pizza place apart from the 5-star hotel brands and felt that he needs to do something about it. MORE
From a CBD-infused take on Sonic to a pop-up bakery offering dalgona coffee pie to drive-thru chili-topped spaghetti, here’s where to eat in the Queen City The Queen City of the West was in the midst of a dining boom before the coronavirus pandemic hit. Gina Weathersby. MORE
“Pre-COVID-19 the business was mainly dine-in. In March, everything changed and we had to make the difficult decision to close the business,” he said. Chayon feels the investment he made in his business has been worth it. MORE
From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it. The result was a resounding yes in the name of cocktails. MORE
Where to find New Mexico’s favorite biscochitos, a revitalizing plate of carne adovada, and a food hall full of takeout from the city’s best chefs Like its famed enchiladas drowned in blankets of red and green chile sauce, Albuquerque is swimming in traditional New Mexican restaurants. MORE
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. In both cases it is sales (the top line) that sets the stage for success. MORE
Building your restaurant’s tech stack for 2021. Entering 2021, there are a wide range of restaurant technologies that you should consider adding to your tech stack to superpower your business. Since 2014, the delivery industry has grown 300% faster than dine-in traffic. MORE
The winterized outdoor dining setup at Detroit Shipping Company. Detroit Shipping Company opens its books to show the highs and lows of operating during the pandemic Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. MORE
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. MORE
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. MORE
I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. In fact, this market adjustment is needed. Then the stir crazy, cabin fever feelings start to set in. There’s safety—and therefore comfort—in numbers. MORE
Controlling your restaurant prime cost depends on empowering your store-level managers to access data in the systems you implement. Instead, set managers up for success by providing a map to help guide them to prime cost goals, with detailed data in hand. MORE
Given that many are not yet comfortable dining out, restaurant businesses are struggling to make ends meet. COVID-19, in that regard, has definitely changed the future of restaurants. If you have not put in a takeout or delivery program, it's not too late. Delivery and DIY. MORE
In fact, 65 percent of small businesses use email to communicate with their clients. This is especially true if you wish to boost awareness about your restaurant, attracting new dine-ins, or enticing customers to keep coming back. Include “Video” in Your Subject Line. MORE
The high levels of uncertainty surrounding the future of the COVID-19 pandemic highlight the importance for restaurants to rethink their approach to budgeting for 2021. The ripple effects of COVID-19 forced restaurants to make significant changes in several areas of their operations. MORE
The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. What’s in store for 2021? Now that the dust has somewhat settled, let’s take a look at what the future holds in 2021. MORE
7 Shifts
JANUARY 26, 2021
From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it. The result was a resounding yes in the name of cocktails.
Culinary Cues
JANUARY 23, 2021
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. In both cases it is sales (the top line) that sets the stage for success.
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ChowNow
JANUARY 6, 2021
In this blog, we’ve compiled tactics for restaurant success that will help you start 2021 on the right foot. Invest in the right online ordering platform. To be successful in 2021, it’s important to offer your customers more options for doing business with you.
Modern Restaurant Management
JANUARY 13, 2021
The old nursery rhyme, “Jack be nimble, Jack be quick” could sum up the actions of successful restaurant operators in 2020. And, based on our recent survey of 830 US consumers, it’s likely a good mantra for 2021. In other words, you have to be quick.
Culinary Cues
JANUARY 18, 2021
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. In other words those who understand what they are getting into vs. those who don’t.
Modern Restaurant Management
JANUARY 15, 2021
restaurant industry closed one of the most unpopular years in history moving its way out of the steepest declines the industry has experienced since the Great Recession, reports The NPD Group. 37 percent of restaurants report outdoor dining as their biggest revenue driver during COVID-19.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.
Embrace the Suck
JANUARY 20, 2021
I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. In fact, this market adjustment is needed. Then the stir crazy, cabin fever feelings start to set in. There’s safety—and therefore comfort—in numbers.
Xtra Chef
JANUARY 6, 2021
Building your restaurant’s tech stack for 2021. Entering 2021, there are a wide range of restaurant technologies that you should consider adding to your tech stack to superpower your business. Since 2014, the delivery industry has grown 300% faster than dine-in traffic.
Modern Restaurant Management
JANUARY 19, 2021
Creating an entire restaurant, after all, is a massive undertaking, even when not in the middle of an industry-wrecking pandemic. First, identify a gap in the market—often using a delivery system’s regional data to see which cravings went unsatisfied.
Modern Restaurant Management
JANUARY 26, 2021
In response to the unparalleled challenges created by the COVID-19 crisis, restaurants are going to great lengths to adhere to countless hygiene protocols that will provide a safer, cleaner environment for their customers and employees.
Restaurant365
JANUARY 13, 2021
depends on empowering your store-level managers to access data in the systems you implement. Instead, set managers up for success by providing a map to help guide them to prime cost goals, with detailed data in hand.
Restaurant365
JANUARY 13, 2021
Controlling your restaurant prime cost depends on empowering your store-level managers to access data in the systems you implement. Instead, set managers up for success by providing a map to help guide them to prime cost goals, with detailed data in hand.
Modern Restaurant Management
JANUARY 14, 2021
Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand? Take-out and off-premises dining aren’t going anywhere.
Modern Restaurant Management
JANUARY 12, 2021
According to Upserve’s 2020 State of the Restaurant Industry Report, the industry will collectively lose $240 billion, with casual dining sales volume down by 60 percent and fast casual down 50 percent. Keeping Employees Happy and Engaged in their Work.
The Restaurant Times
JANUARY 21, 2021
This article covers restaurant industry trends that restaurant owners must adopt in 2021 to sustain and strengthen their businesses. . Trends That Will Reshape The Restaurant Industry in 2021. Off-Premise Dining. Contactless Dining.
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?” My colleagues and I at EPAM Continuum have been thinking of 2021 and the trends that will soon be served to us.
Modern Restaurant Management
JANUARY 15, 2021
Given that many are not yet comfortable dining out, restaurant businesses are struggling to make ends meet. COVID-19, in that regard, has definitely changed the future of restaurants. If you have not put in a takeout or delivery program, it's not too late. Delivery and DIY.
Modern Restaurant Management
NOVEMBER 19, 2020
The high levels of uncertainty surrounding the future of the COVID-19 pandemic highlight the importance for restaurants to rethink their approach to budgeting for 2021. The ripple effects of COVID-19 forced restaurants to make significant changes in several areas of their operations.
Goliath Consulting
DECEMBER 6, 2020
Now that 2021 is only weeks away, we are making predictions on what the new year will bring. Here are our top 5 food and restaurant trend predictions for 2021 and beyond. Consumer behavior has also shifted, many preferring contactless options and off-premise dining than dining in.
FreshCheq
JANUARY 12, 2021
Since the coronavirus, our customers need reassurance that it is safe to eat and dine in our restaurants. Let’s face it, it is more important now than ever to have a clean safe restaurant for your customers.
EATER
JANUARY 6, 2021
Where to find New Mexico’s favorite biscochitos, a revitalizing plate of carne adovada, and a food hall full of takeout from the city’s best chefs Like its famed enchiladas drowned in blankets of red and green chile sauce, Albuquerque is swimming in traditional New Mexican restaurants.
Modern Restaurant Management
JANUARY 19, 2021
The Pandemic-Driven Rise in Food Delivery. With the COVID-19 pandemic likely to limit dine-in service for the foreseeable future, restaurants today are scrambling to adjust their business model in order to make up for declining revenue.
Goliath Consulting
OCTOBER 19, 2020
Here are our best guesses for the business trends of 2021. Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction.
Future Food
JANUARY 19, 2021
In the course of our work, we have noticed that there are some venues that just say ‘Sydney’. We also know that over the years, Sydney restaurateurs haven’t lit up the world in Melbourne (and vice versa, we might add). In Melbourne, there are less than half that total.
Restaurant Engine
DECEMBER 23, 2020
It seems poised to continue at least for part of 2021. With restaurants across the United States pivoting on an almost weekly basis, many owners are wondering how to be successful in the coming year. To help you, we look at six tips for restaurant success in 2021. #1:
EATER
JANUARY 19, 2021
Nami Nori in New York | Nami Nori [Official]. 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.
EATER
JANUARY 5, 2021
Getty Images.
Restaurant365
DECEMBER 4, 2020
COVID-19 has prompted massive changes in how restaurants operate. No one knows exactly what will happen in 2021, but if you are a restaurant owner or operator, it’s certain you are thinking ahead to what’s next for your business.
Deliverect
DECEMBER 7, 2020
The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. What’s in store for 2021? Now that the dust has somewhat settled, let’s take a look at what the future holds in 2021.
EATER
JANUARY 26, 2021
The announcement comes on the heels of growing calls to reopen the city for indoor dining [link
The Restaurant Times
JANUARY 11, 2021
NYC.PIE was founded by Mr. Raj Rao, an F&B veteran in August of 2014. Raj worked in the US for 30 odd years and on returning to India, he could not find a stand-alone Pizza place apart from the 5-star hotel brands and felt that he needs to do something about it.
Foodable
JANUARY 22, 2021
In this episode of The Barron Report, host Paul Barron sits down with Adam Halberg, the chief executive officer of Barcelona Wine Bar , to explore how businesses in the restaurant and hospitality industry could use the economic downturn as an opportunity to increase brand awareness.
Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Here are 11 tips to set yourself up for success in 2021.
EATER
JANUARY 26, 2021
The winterized outdoor dining setup at Detroit Shipping Company. Detroit Shipping Company opens its books to show the highs and lows of operating during the pandemic Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world.
7 Shifts
JANUARY 8, 2021
The National Restaurant Association supported the bill in a statement: “The action taken by Congress today will keep tens of thousands of restaurants from closing in the coming months,” said Tom Bené, President & CEO. The new stimulus bill adds $20 billion in funding to the program.
Modern Restaurant Management
JANUARY 7, 2021
In fact, 65 percent of small businesses use email to communicate with their clients. This is especially true if you wish to boost awareness about your restaurant, attracting new dine-ins, or enticing customers to keep coming back. Include “Video” in Your Subject Line.
EATER
JANUARY 26, 2021
From a CBD-infused take on Sonic to a pop-up bakery offering dalgona coffee pie to drive-thru chili-topped spaghetti, here’s where to eat in the Queen City The Queen City of the West was in the midst of a dining boom before the coronavirus pandemic hit. Gina Weathersby.
Restaurant Smart
JANUARY 18, 2021
Did you know that 65% of consumers are likely to dine in restaurants that are eco-friendly than restaurants that offer organic food? Well, this is because sustainability is very important, especially in today’s society.
Social Hospitality
MARCH 27, 2020
It’s always best to evaluate your key metrics , in the middle of a crisis and during a regular business year. With this information in hand, you might be able to predict what’s coming next. When you finish with those clients, go beyond current customers and contact new companies in your area. In fact, Marriott Bonvoy members who had free nights available were notified and told that these benefits could now be used through January 31, 2021.
Modern Restaurant Management
DECEMBER 29, 2020
“Pre-COVID-19 the business was mainly dine-in. In March, everything changed and we had to make the difficult decision to close the business,” he said. Chayon feels the investment he made in his business has been worth it.
ChowNow
SEPTEMBER 23, 2020
The biggest factor that we’ve seen is a huge spike in restaurant delivery and takeout software. Across the market, we’re seeing that restaurants that had some sort of off-premise delivery and takeout infrastructure in place are faring way better.
Modern Restaurant Management
NOVEMBER 19, 2020
However, as the bill works its way through further approvals, restaurants are in a position where they must continue honing their strategies for handling the consequences of the pandemic while keeping customers coming through the doors. COVID Will Challenge 2021, But Restaurants Can Be Smart.
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