The Rail

JANUARY 15, 2024

By Briana Hilton, Contributor Most Americans express how important visible cleanliness is, whether dining indoors (93%), outdoors (92%), or when ordering takeout (92%), according to a P&G Professional survey that highlighted sentiments and preferences surrounding cleanliness as the pandemic impacted perceptions of restaurants.

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Modern Restaurant Management

APRIL 20, 2022

The ancestors of the first semi-automatic machines to serve food and drink are still in use today, though instead of restaurants and bars, we see them in public spaces, perhaps small shops. Even international sushi restaurants adapted this model, like YoSushi. This is what we discuss in this article.

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Future Food

OCTOBER 5, 2021

Cafés and restaurants, along with bars and hairdressers are at the top of everyone’s to do list. “ They don’t care where they sit – they just want to go out to dinner again.” ” — Alessandro Pavoni, a’Mare Restaurant, Sydney AFR 17th September, 2021. How would you rate this article overall? edition/the-local/.

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Rocket Fuel

MAY 24, 2022

This article is the second in a series of five to promote Delaget’s 2021 QSR Operational Index – an annual report that shares stats and figures from over 6,000 QSR locations for sales, costs, employees, loss , and customer experience. . According to the National Restaurant Association, 7% of sales are lost to employee theft.

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Modern Restaurant Management

FEBRUARY 1, 2022

Since the first panic-inducing months of the pandemic in 2020, the restaurant industry has proven to be far more resilient than people would have expected. When you aren’t a 100+ national restaurant chain with ample technology, infrastructure, and advertising dollars, you might wonder how you can compete for hearts and mouths.

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Modern Restaurant Management

JUNE 15, 2021

When the pandemic hit, many restaurants focused on expenses. The pandemic effectively accelerated trends in how restaurants interact with customers. And that’s where restaurants can pivot to focus on growth, not just cutting expenses. Menus were trimmed to a fraction of original size. Inventory stock changed significantly.

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7 Shifts

OCTOBER 15, 2020

Never before has our local market experienced such a massive disruption to the restaurant industry as we are experiencing with the Coronavirus pandemic. Every restaurant has been forced to adapt their operations in order to survive and ultimately grow for the future. What support is available for New York restaurants 1.

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Restaurant365

MARCH 17, 2020

As members of the restaurant community, we understand that you may be looking for assistance, tips and new ideas to support your business. Helpful articles and resources related to Restaurants and COVID-19. We have compiled those that we find the most helpful and informative for restaurant owners and operators.

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7 Shifts

SEPTEMBER 9, 2019

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. However, these oversights are rarely excused and can cost your restaurant big time. Read on for some of the need-to-know New York restaurant labor laws in this cheat sheet.

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Modern Restaurant Management

NOVEMBER 25, 2019

The restaurant and hospitality sector is one of the largest industries in the world. As a restaurant owner, it’s important to know how to market your restaurant the right way if you’re going to survive in such a crowded and competitive marketplace. Keep up to date with changing fashions in the restaurant sector.

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Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. A recent article in The New York Times cited a 5.7-percent

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EATER

MAY 5, 2023

By the end of 2021, dine-in visits to fast food chains had fallen to just 14 percent of restaurant traffic, compared to 28 percent pre-pandemic, according to the market research firm NPD Group. The big transformation taking place inside restaurants also threatens to change how the industry looks at labor.

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Modern Restaurant Management

FEBRUARY 24, 2022

The situation is so dire we see signs in restaurant windows begging for patience and daily postings online from disgruntled workers, fairly complaining about being treated poorly by patrons after they could not do their job well, given the under-staffing at their place of employment. Money is short and claims are perceived as payoffs.

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Restaurant365

FEBRUARY 20, 2021

This timeline will help to clarify the confusion between the $120 billion RESTAURANTS Act and the $25 billion Restaurant Rescue Plan. February 4, 2021: In a 90-10 Senate vote, the Restaurant Rescue Plan, a $25 billion grant relief program for restaurants, was added to the American Rescue Plan, a $1.9 If the entire $1.9

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The Restaurant Times

AUGUST 14, 2020

With governments imposing lockdown from mid-March in a desperate effort to contain the spread of the virus, many restaurant businesses are virtually bankrupt. While many restaurant operators pivoted their business models to focus on delivery during the dine-in prohibitions, pandemic-related changes continued to have longer-lasting effects.

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Modern Restaurant Management

DECEMBER 13, 2019

That doesn’t mean, of course, that you need to use it to get the word out about your restaurant. I may own Our Town America, a national direct mail marketing franchise, specializing in reaching people who have just moved to the community, but I recognize there are other ways to market your business.

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7 Shifts

JUNE 4, 2021

Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. Let's plug some numbers into that equation to see how it may look in your restaurant. What is restaurant labor cost?

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EATER

JANUARY 28, 2022

As a young, lighter-skinned Black woman of mixed heritage, Melton says she was often assigned by her managers to the busiest, most front-facing sections of the restaurant along with her white and young coworkers. Today, One Fair Wage, which represents over 200,000 service workers and 800 restaurant workers, is filing an appeal to the U.S.

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Restaurant365

JUNE 17, 2022

This article was written by Mandy Wolf Detwiler for QSRweb.com . Restaurant technology has grown in the last few years. Costs for these emerging technologies make them more accessible to independent restaurants and small chains, who fight with the big guys for more than just customers. Photo by Networld Media Group.

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Goliath Consulting

APRIL 28, 2020

How will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers.

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Ken Burgin

JUNE 7, 2022

I rethought my approach when I hosted a panel on the topic at the National Restaurant Conference in Melbourne. Let’s start with the areas not usually associated with ‘green and sustainable’: Sustainable operators are innovator s, always looking for ways to be leaner and more efficient.

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Restaurant365

MARCH 9, 2022

If you’re currently hiring restaurant staff, you’re not alone. According to the National Restaurant Association, despite the steady gains in recent months, eating and drinking places remained 824,000 jobs – or 6.7% – below their February 2020 pre-pandemic employment peak.

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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. Restaurants, however, didn’t need to change their strategies.

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Perfect Daily Grind

JUNE 21, 2020

In fact, according to the 2019 NCA National Coffee Trends report, over 60% of US consumers drank “gourmet” coffee in the last 24 hours. Nor should you unquestioningly embrace specialty coffee servings such as the Chemex and V60 just because of their association with the third wave. Want to read more articles like this?

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360Training

JANUARY 14, 2020

How to Get a Job as a Restaurant Server. In this article, we’re going to focus on the “restaurant server” position in food service, also known as waitstaff (waiters and waitresses). Not everyone starts as a server—some begin food service through limited-service restaurants (i.e.,

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Restaurant Clicks

SEPTEMBER 4, 2021

In this article, we focus on where to get the best steak in Pittsburgh. Best Steakhouse Restaurants in Pittsburgh. The menu is as vast as the restaurant space, but what we like most about it is how customizable it is. Cioppino Restaurant & Cigar Bar. Eddie Merlot’s Prime Aged Beef and Seafood Pittsburgh.

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KaTom

JANUARY 30, 2020

In our article on Appalachian food culture, we spoke with Appalachian food and culture author Fred Sauceman. This first volume of the series went up against some big-name schools and was nationally recognized among university presses. “SFA asked me to edit a volume of its Cornbread Nation book series, which I did in 2010.

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Culinary Cues

FEBRUARY 12, 2023

Olympians than most any other part of the country), University and Empire State Games, Can Am Hockey tournaments, Ironman competitions, Lacrosse Tournaments, and National Rugby Tournaments. It is to the latter group that this article is offered. What does it mean for a cook or chef to be a champion?

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Goliath Consulting

FEBRUARY 16, 2021

Restaurant staffing was hard enough before the pandemic, with common hurdles such as no-shows, mistake hires and high turnover rates (1). According to the National Restaurant Association (NRA), for example, 30% of restaurant operators admitted that they have job openings that are difficult to fill (4). Be Flexible.

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Goliath Consulting

MAY 8, 2020

Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. For example, Catersource magazine reported 7 to 8 % as the average pretax profit in the full-service restaurant industry (3). Important points to consider before starting a catering program. But on average these numbers are much more modest.

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The Restaurant Times

OCTOBER 22, 2020

Procuring the right restaurant equipment serves as the backbone of a restaurant’s success. According to research by the National Restaurant Association, efficient equipment is the key to significant savings. Why Is There A Need for Proper Restaurant Equipment Care And Maintenance. Cost-Effective.

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The Restaurant Times

JANUARY 11, 2023

When it comes to the restaurant business, there is no debating the fact that the United States has become a global hub, attracting a lot of investments and start-ups across several countries, including India. Can a Foreigner Open a Restaurant in the US? Can a Foreigner Open a Restaurant in the US? Arm’s Length Investment.

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The Restaurant Times

NOVEMBER 18, 2021

Guillermo Herrera is a food and beverage manager at Colsubsidio, Colombia, and a member of the Association of Food and Beverage Managers. He comes with more than 25 years of experience in informal and full-service operations in national and multinational corporations. So these are developments that are in line with this new need.

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Hot Schedules

MARCH 11, 2021

T o say that the last year has been a tough time for restaurants would be a massive understatement. In fact, the Annual 2020 Yelp Economic Average report shows that 18,207 new restaurants and food businesses opened nationwide in Q4 2020, down only 4 percent from Q4 2019. The Employee Benefits Outlook Post COVID-19.

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The Restaurant Times

JANUARY 31, 2022

The ongoing pandemic is rampaging the restaurant industry worldwide, and the conditions in the UK are no different. The impact on the global F&B industry in the UK has been catastrophic and it has been difficult to increase restaurant sales. Ways To Build Takeaway Menu To Increase Restaurant Sales.

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Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. See the latest sales and traffic results here: Sales Improve but Restaurants Should Brace Themselves for Challenges Ahead.

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Squirrel Systems

MARCH 8, 2021

Recently, we published some articles on knowing your guests and the importance of omnichannel marketing for hospitality businesses. This article will look at how four key demographic groups are driving those trends. ” Dine at your favorite sit-down restaurant is the first or second-listed choice.

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