Modern Restaurant Management

JANUARY 5, 2021

We read it and heard it repeatedly in 2020; COVID-19 has changed the hospitality industry forever. The way that businesses and operations are run, the consumer outlook, their needs and requirements have all switched direction to adapt to what has been termed, the new normal.

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Online Ordering Point of Sale Allergens Customer Experience 141

Apicbase

AUGUST 19, 2022

Every article about technology for the hospitality industry seems to start with a similar statement. It goes something like: ‘advanced software rapidly pushes hotels in a revolutionary new direction’, followed by long lists of solutions with headings such as: ‘Best systems for the hospitality industry [implement today!].’. We disagree.

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ChowNow

OCTOBER 19, 2023

US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. Learn More Toast Toast empowers restaurants of all sizes to build great teams, increase revenue, improve operations, and delight guests.

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The Rail

OCTOBER 18, 2022

By Shubham Ahuja, Contributor It’s no secret that technology has become a major player in the hospitality industry over the past several years – such as increase adaption in delivery, online ordering, and touchless ordering/payment. Below are some factors to keep in mind when choosing a chatbot platform for hospitality. Simplicity.

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Hot Schedules

NOVEMBER 12, 2020

S uppliers in the hospitality industry have been adversely impacted by the pandemic, with reports of revenues of less than 10% of 2019 levels during the first lockdown. Suppliers in the hospitality industry have been adversely impacted by the pandemic, with reports of revenues of less than 10% of 2019 levels during the first lockdown.

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ChowNow

OCTOBER 18, 2023

US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. ChowNow’s integration to Square allows restaurants to receive and fulfill every order into one POS and simplify their operations.

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Front of House Back of House Online Ordering Certification 78

Apicbase

AUGUST 25, 2023

Digitisation is more than introducing new technology; it requires a digital mindset – a new way of thinking that changes how restaurants operate. Historically, restaurant operators have (often) been resistant to change. Hospitality is expanding through technology. This is in stark contrast to just about every other industry.

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Modern Restaurant Management

JULY 22, 2021

Not just quite but we can already see some effects of COVID-19 in the hospitality industry, especially restaurants. Once a guest leaves their full name, email and phone number along with possible allergens and specific requests, the staff will be able to meet their needs anytime and thus win guest parties over and over again.

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Hot Schedules

DECEMBER 19, 2019

T he software and systems that serve today’s hospitality industry are constantly gathering data. And, they know how operations perform. Operators and managers feel the pressure to collect as much data as possible. They operate in silos and produce narrow reports, so they can get reporting done quickly.

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The Restaurant Times

OCTOBER 29, 2020

With a career in F&B, hospitality & retail spanning more than 25 years, Raymond Santamaria founded Santamaria London, a strategic growth consulting firm in January this year. Raymond believes restaurants can still survive the crisis by utilizing smart strategies to reduce operating costs and focusing on generating revenue. .

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Hot Schedules

NOVEMBER 26, 2019

T here are many foes in the hospitality industry. Stay tuned as we introduce you to the villains who thrive on operational inefficiencies. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests.

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Clover - Restaurants

MAY 3, 2024

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 48 million people who get sick from foodborne illness each year, with 128,000 requiring hospitalization. Refer to proper food safety guidelines that apply to your unique restaurant operations to choose the materials that help you meet them.

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Hot Schedules

JANUARY 8, 2020

T here are many foes in the hospitality industry. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

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Cash Management Allergens Employee Relations Download 78

Modern Restaurant Management

JANUARY 7, 2020

Allergens–especially on new menu items or specials. Managers need to have a means to effectively communicate time-sensitive subjects such as allergens and immediate safety concerns to the staff. The hospitality industry is difficult and stressful. A successful pre-meal meeting is a simple way to improve daily functions.

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Hot Schedules

FEBRUARY 1, 2020

T here are many foes in the hospitality industry. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

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Allergens Cash Management Employee Relations Download 78

Sante

APRIL 13, 2020

When reviewing the numerous lists of “restaurant trends to watch” circulating the hospitality industry, there will no doubt be one item that makes every list: plant-based protein. “Smart operators are finding success throughout their menu, using meat substitutes in tacos, on pizza, in meatballs, nachos, and chili.”

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Hot Schedules

FEBRUARY 3, 2020

T here’s one thing we know for sure: across the board, labor is one of the biggest expenses for restaurants and hospitality businesses. For restaurants and the hospitality industry especially, outsourcing comes with some major benefits. Are the books 100% compliant? A Better Way. This reduces your liability while ensuring compliance.

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Hot Schedules

FEBRUARY 19, 2020

T raining and talent development initiatives are incredibly valuable to restaurant operations, especially when the labor market is the tightest it’s been in 50 years. Kathy: If you’re in a hospitality organization where you have to go in and defend people development, find a new organization to work for. People development is critical.

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The Restaurant Group

JULY 10, 2019

Restaurant owners and operators who take advantage of these characteristics have an opportunity to adjust their offerings to keep current customers and gain new ones. Not having gluten-free (wheat allergen), nut-free, or dairy-free options is not just a preference, it’s a vital component of gaining certain consumers.

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Apicbase

MARCH 3, 2023

The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps. Overall, POS integration can help restaurants: operate more effectively, improve customer experience, and drive growth. There are 7 ways.

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Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. As the operation gains familiarity with the new solution, adjustments to a more blended approach can be made. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

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Bottleneck Management

DECEMBER 6, 2019

Learning health and allergen safety, meal prep, cooking skills, and taste profiling are all recommended. Staying up-to-date with the latest restaurant and hospitality technology and tools is important as well, as technology is playing more of a role in the way restaurants are run.

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Apicbase

NOVEMBER 28, 2022

Catering kitchens prepare food on-site and then distribute batches to external customers , such as large businesses, hospitals, museums, airports, etc. You want your system to be able to grow along with your operation. allergen data for every product. Leaflet on Key Obligations of Food and Feed Business Operators.

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Hot Schedules

AUGUST 12, 2019

Hospitality is an inherently warm, social, and collaborative industry. Collaborative scheduling takes this more hospitable approach. There are simply some things you can’t predict: sickness, babysitter cancelations, an unexpected hospitalization of an employee’s relative, and so on. Collaboration is Key.

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Restaurant Law White Paper Employee Relations Download 60

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Food Service, Kitchen, & Hospitality Tech. Management needs to trust everyone to take their work seriously to keep the operation of the business flowing.

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Apicbase

MARCH 28, 2024

It’s worth, therefore, investing in improving operations to boost your margin. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Net profit margin Net profit is the difference between all operating expenses and total sales.

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Modern Restaurant Management

APRIL 30, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The other eight allergens previously designated as allergens include eggs, dairy, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

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Modern Restaurant Management

AUGUST 28, 2020

with his first venture being the operation of the Roy Rogers on Rt. From that single-unit business, he built a regional empire, branching into the lodging business in 1996 with the formation of Plamondon Hospitality Partners and creating what today consists of 49 Roy Rogers restaurants and 13 hotels located throughout the mid-Atlantic.

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Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. What is Menu Development?

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Aaron Allen & Associates

SEPTEMBER 30, 2022

Egg is the second most common cause of food allergies in children and among the most common allergens in the general population, so plant-based substitutes can be a great offering for this group of consumers (among others). Plant-Based Baby Formula: Another Allergen-Friendly Target Market.

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Hot Schedules

MARCH 26, 2019

F or the hospitality sector, “company culture” is more than just buzz words — a great culture is a competitive advantage. In hospitality, where guest satisfaction is critical, low engagement levels translates to low sales. The hospitality turnover rate is many times the national all-sector average. The Cost of Turnover.

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Social Hospitality

DECEMBER 1, 2019

One such software, Nutritics, also calculates dishes’ allergens, calories, and nutrition based on inputted recipes. Many options let you process mobile sales and are operating system neutral. Recipe calculating softwares can be linked to help ascertain fair costs for dishes based on ingredients and prep time.

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Hot Schedules

DECEMBER 6, 2019

Labor is one of the highest possible costs for a hospitality business. As busy operators know, it is impossible to get ahead if you’re always scrambling to catch up. This helps you drastically reduce error, save time and money, and streamline operations. The right tool can do this right down to 15-minute increments.

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White Paper Inventory Employee Relations Download 109

Modern Restaurant Management

NOVEMBER 17, 2020

The survey insights show how the hospitality and event industry can pivot their offerings to cater to consumer preferences. From our standpoint, the chains that look closely at changing guest expectations in the digital realm will rise to the top as winners,” said Amar Mokha, chief operating officer, Incisiv. billion in 2020.

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Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. It’s an ironclad rule in the hospitality industry and menu costing is no exception. Here’s Why: How most foodservice operators approach menu costing right now is unnecessarily long and laborious. It is as easy as it looks!

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