Modern Restaurant Management

JULY 20, 2021

How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? percent drop in On Premise outlets since the start of COVID-19. Average check value is up by 20 percent from pre-COVID-19 times, and younger adults are spending particularly freely. People want printed menus.

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2021 Guest Recovery Online Ordering Point of Sale 186

ChowNow

MARCH 17, 2021

2020 flipped the restaurant industry upside down, and the restaurant industry statistics compiled in this blog post convey just that. The COVID-19 pandemic impacted everything from restaurant operations to customer expectations. Restaurants expect 62% of their revenue to come from takeout and delivery in 2021.

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Mobile Ordering Download Online Ordering Loyalty Program 78

Bottleneck Management

DECEMBER 7, 2020

The barbecue concept also lends itself to a versatile menu, large portions for families, and it travels well in a takeout format. The menu will also feature a variety of entrees such as hand-pulled BBQ Pork Tacos, Southern Mac & Cheese, and our take on Country Fried Chicken and Pork. Hot Link Queso Dip.

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Online Ordering Back of House Catering Food Supply 131

The Restaurant Times

OCTOBER 23, 2023

This blog takes you on a captivating journey through the birth, growth, and impact of Coffeefy, an establishment that beautifully combines work and leisure in one welcoming space. The COVID-19 pandemic, a formidable obstacle, forced Ramon and his team to pivot.

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Customer Experience Mobile Ordering Innovation Technology 97

Hot Schedules

MARCH 26, 2020

Managing Inventory in the Days of COVID-19. Whether you are closing temporarily or switching to a takeout/delivery model, here are some tips to help. Where panic buying has caused some ingredient shortages, you can plan menus around what you already have (or ingredients you can easily access). Consider culling down menus.

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Inventory Management Management Social Media 97

Cheetah

MAY 11, 2021

kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) and that you comply with the SF takeout and delivery guidelines. . Start by revisiting your menu. After a year of COVID-19 successive lockdowns and isolations, many patrons are craving the social interaction restaurants can offer.

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Back of House Front of House Food Supply Coaching 148

Indoor Media

NOVEMBER 4, 2021

Many customers may feel better eating takeout than visiting your restaurant in person due to the ongoing COVID-19 pandemic. However, in 2020, loyal customers spent twice as much on takeout meals compared to those who were not members. This underscores the importance of promoting takeout as a restaurant business.

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Loyalty Program Email Marketing Social Media Advertising 78

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. Use staff for delivery.

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Delivery FOH Front of House Mobile Ordering 107

Lavu

MAY 27, 2020

In today’s COVID-19 world, online ordering is more important than ever and has proven to be a factor that determines a restaurant’s survival. As the world continues to navigate through the COVID-19 pandemic, plans and goals are far from what we expected in 2020. Fast forward to May 2020 and it could not be more true.

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Online Ordering Ordering Loyalty Program Mobile Ordering 78

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

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Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Group

JUNE 17, 2021

The COVID-19 pandemic has shown us that the food industry is not recession-proof. The pandemic caused by the COVID-19 virus has transformed our society and had effects in several industries, mainly in the food industry. Here is a guide on how to succeed in the post-pandemic world. For a free consultant contact TRG.

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Food Certification Sustainability Delivery 78

Modern Restaurant Management

SEPTEMBER 16, 2020

They’ve heard from the experts that Covid spreads through the air. Create a contactless experience via QR Codes with a contactless menu and contactless check-ins. 'Safety' We may be a niche part of the marketing mix, but we’ve had to change their messaging during COVID. Here are their insights.

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Marketing Social Media Food Safety Email Marketing 233

Restaurant365

APRIL 8, 2021

Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry. First, stay-at-home orders and dining restrictions prompted restaurants to focus on takeout and delivery. Expand Delivery Radius with Existing Menu Items.

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Front of House Food Truck Kitchen Safety Point of Sale 78

Goliath Consulting

OCTOBER 19, 2020

Del Taco has also been expanding its takeout and delivery channels, allowing the chain to keep company dining rooms closed to streamline the service modes more relevant to today’s guests (3). ” A detailed pro/con list of third-party vs self-delivery is found here on our previous blog (13).

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2021 Point of Sale Food Safety Kitchen Safety 135

Restaurant365

MARCH 18, 2020

apart), modifying your menu to serve takeout, or closing temporarily. With a constantly-changing understanding of the public health ramifications of COVID-19, no one can say for sure how restaurants are going to be affected. How to Determine If You Should Trim Menu Offerings. Takeout containers or disposables.

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Point of Sale Delivery License Inventory 158

Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. Online Ads.

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Social Media Food Safety Cash Management Kitchen Safety 213

Restaurant Engine

NOVEMBER 25, 2020

It’s always a good idea to refine your menu for your patrons. Covid-19 has upended the restaurant industry and presented a myriad of challenges. This is a perfect chance for your restaurant to really refine your menu to provide your customers just what they want. Add Local Menu Items. tweet this).

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Menu Mobile Ordering Online Ordering Seasonal Menu 116

Restaurant365

DECEMBER 4, 2020

COVID-19 has prompted massive changes in how restaurants operate. Some restaurants were forced to pivot quickly to off-premise channels to deal with local business restrictions, changing menus toward a delivery focus. This adjustment should also include your changes in takeout and delivery sales.

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2021 Operations Mobile Ordering Social Media 78

Focus POS

DECEMBER 4, 2020

COVID-19 and social distancing regulations have forced consumers into isolation. An online ordering solution that improves efficiency should be intuitive, allowing restaurant managers to update menu items and prices easily. While online orders are often associated with delivery, they can also be for takeout or dine-in.

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Online Ordering Ordering Mobile Ordering Point of Sale 146

Restaurant365

NOVEMBER 6, 2020

Running a restaurant in pre-pandemic times wasn’t easy, but COVID-19 threw an even bigger wrench into your plans. ” You rapidly shifted operations and resources between different order modes, most likely approaching dine-in, delivery, takeout, or drive-thru differently. Pick Up/To Go (takeout, curbside).

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Dine-in Delivery Ordering Point of Sale 113

360Training

APRIL 16, 2020

Takeout or delivery gives people both comfort and novelty. How Restaurants Can Adjust to Takeout Only. That means even after your doors re-open, takeout or delivery might be your best shot for staying alive. Some restaurants report trying takeout but shifting strategies when customers failed to observe adequate distancing.

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Food Supply Food Safety Kitchen Safety Supplies 78

Restaurant365

OCTOBER 29, 2021

During the COVID-19 pandemic, restaurants implemented new safety measures designed to encourage social distancing and limit points of contact. With QR codes, guests needn’t touch a menu or even a paper receipt. Tight inventory control ensures menu item availability. POS integration enables flexible payment options.

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Customer Experience Technology Mobile Ordering Inventory 158

ChowNow

OCTOBER 28, 2020

Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . Did you make any changes to your menu? I just kept the pillars of the appetizer menu: the meatballs, the artichokes, the Caesar salad. They weren’t going to stay open just for takeout. Absolutely.

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Online Ordering Customer Experience 2008 Delivery 148

Restaurant365

AUGUST 25, 2020

The unexpected impact of COVID-19 on the restaurant industry has had a huge effect on cash flow for most restaurant businesses. You may be trying to decide whether your sales from delivery/takeout and limited dine-in capacity can generate enough cash flow, given your fixed costs and outstanding AP (current liabilities, payroll, etc.).

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Cash Management Seasonal Menu Inventory Email Marketing 97

Restaurant365

DECEMBER 11, 2020

Cost out your menu items and recipes. Understanding the true cost of the items on your menu, along with the recipes used for each item, can help you meet your specific sales goals for profitability. Then, tracking the usage and yield of each item on the master inventory list, you can calculate the cost of your recipes and menu items.

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2021 Cash Management Management Management 136

Cheetah

MAY 1, 2020

Before the COVID-19 pandemic, restaurants that could afford it enjoyed the additional marketing and new customers outreach service these apps provided. Encourage Customers to Order Food Directly from Your Restaurant Customers are eager to support their favorite mom-and-pop restaurant by ordering takeout food.

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Delivery Food Mobile Ordering Insurance 109

The Restaurant Times

NOVEMBER 17, 2021

Online restaurant ordering systems aren’t only a product of COVID-19. Takeout, drive-through, and delivery accounted for 60% of all restaurant and foodservice sales in October 2019, according to the National Restaurant Association. They first emerged some years before the pandemic. Restaurant Website .

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Online Ordering Ordering Front of House Food Order 52

Next Restaurants

MAY 26, 2020

Even though the COVID-19 pandemic persists across the globe , governments have started easing lockdown restrictions and allowing restaurants to reopen finally. . The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places.

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Webinar Social Media Food Safety Cash Management 90

The Restaurant Times

JANUARY 11, 2022

The restaurant industry was one of the most severely affected by the Covid-19 outbreak around the world. i) The hotel and restaurant industry demonstrated against the Maharashtra government’s move to close businesses in accordance with new COVID-19 guidelines. April: Getting Through The Pandemic Once Again . (i)

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2021 Kitchen Safety Food Safety Mobile Ordering 52

Restaurant365

OCTOBER 8, 2021

The ghost kitchen segment was already around at the beginning of 2020, but the market became even more significant in the restaurant industry during the COVID-19 pandemic. These “prebuilt” ghost kitchen solutions allow you to rent space and start selling your menu items very quickly, streamlining the process of opening a concept.

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Front of House Back of House Website Management Delivery 78

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening.

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BOH FOH Food Safety Equipment 368

EATER

JULY 8, 2020

Here’s where to avoid them As summer creeps into full swing and cities across America do the dance of easing, and then reinstating, COVID-19 restrictions, people are clamoring to be someplace — anyplace — besides their own homes. 19, a Corpse Reviver riff with gin, orange liqueur, Lillet Blanc, lemon, and a CBD tincture.

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Front of House Travel Dine-in Seating 113

Cheetah

MARCH 26, 2020

It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Get Creative with Menu Items. Encourage your chefs to review the menu and come up with new recipes that make the most of what the restaurant still has in stock. . Follow along as we try to keep up with ongoing developments.

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Inventory Customer Service Delivery Consumer Goods 60

Restaurant365

OCTOBER 1, 2021

According to the National Restaurant Association’s State of the Industry 2021 report , “Most operators say their restaurant’s profit margin is lower than it was prior to the COVID-19 outbreak.” Start by exploring your menu. A tool like menu engineering can help you rank menu items by popularity and profitability.

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Point of Sale Food Truck Loyalty Program Inventory 78

Restaurant365

SEPTEMBER 3, 2021

Especially after the disruptions of the COVID-19 pandemic, many restaurants have been experimenting with alternative revenue streams. A strategist can prioritize recommending strategies for navigating new revenue opportunities like delivery, takeout, ghost kitchens, or franchising activities. Recommending New Revenue Streams.

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Waste Cash Management Point of Sale Inventory 78

Restaurant365

JUNE 17, 2020

As your restaurant responds to the effects of COVID-19, you need to optimize your restaurant payroll percentage. Whether you are slowly scaling up operations again or moving from takeout and delivery only to limited dine-in, it is more important than ever to stay on top of your labor and payroll cost.

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Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. “As a result of COVID-19, restaurant sales are down over 70 percent with nearly 15 million foodservice jobs at risk.

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Healthcare Employee Relations Online Ordering Customer Service 205