Modern Restaurant Management

DECEMBER 28, 2020

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. Consumers still demand convenience when it comes to their meals, but they also want variety. Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

DECEMBER 21, 2020

In order to survive the downturn brought on by this pandemic, operators have had to quickly adapt to evolving consumer behavior by offering contactless pickup and delivery as well as digital ordering and payment options. Chris Prociv, VP Marketing & Innovation at La Brea Bakery. Colin Palfrey, CMO of Majesty Coffee.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

Modern Restaurant Management

NOVEMBER 30, 2020

and the second wave was a more curated response (We're not putting tape on the floor anymore; we invested in stickers and on-brand PPE), the third wave is going to be an appeal to the consumer. Virtual restaurants are on the rise this year, but to win with consumers long-term you will need more than an online shop and a bag full of food.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189

Modern Restaurant Management

JANUARY 16, 2020

For instance, the growth of delivery led to uncharted operational struggles, with more business came heightened compliance risks and of course, with more customers came labor-related headaches. Directly managing a delivery workforce comes with a slew of management and administrative-related burdens and costs for operators. Labor Wars.

2019 185

2019 2020 Employee Relations 2030 185

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. 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). The third annual Good Food Restaurant Scorecard ranks the top 100 restaurant chains in the U.S.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Hot Schedules

JANUARY 27, 2020

Restaurant owners and operators faced a number of challenges last year, from an unprecedented labor shortage to changing consumer expectations and the continued advancement of new technology. Consumer Demands Will Continue to Change. Consumers know they can have the food they want, when they want, where they want. Related Posts.

2020 117

2020 Webinar Employee Relations Allergens 117

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Bingage

NOVEMBER 29, 2019

Related: Key Factors to Make a Restaurant Successful. It required high stamina to manage everything such as dealing with suppliers, interacting with customers, motivating the staff member for work improvement and solving disputes of employees. A manager of a restaurant should be a good leader also. Innovative. Passionate.

Employee Relations 98

Employee Relations Consumer Goods Online Ordering Customer Service 98

Sling

MARCH 26, 2022

Employee retention should be high on every manager’s priority list. If it’s not, you run the risk of your best employees leaving for greener pastures. But an employee leaving doesn’t just impact you, the manager. And then there’s the inevitable effect all that stress has on employee productivity and engagement.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. Restaurants vs. delivery services. Supporting local.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

Restaurant365

JULY 29, 2021

However, many CFOs are still facing uncertainty, particularly from pandemic-related complications that are still challenging operations and restaurant profitability. Evolve, innovate, adapt. Considering all these changes, restaurants need to evolve, innovate, and adapt to a new kind of restaurant industry.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

7 Shifts

NOVEMBER 9, 2022

Consumer-facing industries like food & beverage see more short-term purchases based on emotional triggers—which means maintaining a healthy bottom line becomes a challenge without a dedicated customer base. Swiggy is a food delivery app that always comes up with innovative subject lines and preheader texts: Preheader text is important.

Email Marketing 195

Email Marketing Loyalty Program Social Media Point of Sale 195

Black Box Intelligence

DECEMBER 10, 2021

Technology in restaurants can be a game-changer for the customer experience, employee workflows and the bottom line. Which restaurant innovation can help drive growth or reduce labor costs? Each update highlights the most relevant and timely workforce, financial, guest and consumer trends. Trending Technology in Restaurants.

Technology 52

Technology Online Ordering Point of Sale Kitchen Safety 52

Modern Restaurant Management

JULY 15, 2020

The Fragility of 'Open' The latest on-premise (bar/restaurant) research from Nielsen CGA, based on a survey of 1,600 consumers (from July 3-5) within California, Texas, New York and Florida, with all states having entered some degree of ‘open,’ the reimplementation of some restrictions highlights the fragility of the U.S.

2020 195

2020 Mobile Ordering Point of Sale Fast Casual 195

Cheetah

SEPTEMBER 30, 2021

Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. After a year of relatively low demand, consumers can’t wait to get out of the house and into restaurants. Labor Issues Exacerbate Food Chain Crisis.

Food Supply 78

Food Supply Supplies Pricing Food 78

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. “This is a challenging time for both consumers and businesses. Diners Show Holiday Spirit. Hassle-free holiday meals.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Modern Restaurant Management

NOVEMBER 17, 2020

Some franchisees feel entitled to good fortune. This is everything related to work. Perhaps the top franchisees were the most innovative? Just as consumers can act irrationally, so can franchise business owners. Managing employees isn’t just about directing them; it’s about inspiring them. Operations.

Franchise 189

Franchise Franchising Operations Definition 189

Aaron Allen & Associates

OCTOBER 4, 2022

per hour (as of July 2022) — an increase in labor cost of 33% in the last five years Much of the restaurant employment is part time, with employees working an average 25.5 Some questions to ask when beginning to set the baselines include: What are sales per employee? What are employee turnover and retention rates? In the U.S.,

Point of Sale 98

Point of Sale Employee Relations 2022 Mobile Ordering 98

The Restaurant Group

JANUARY 27, 2020

In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices. However, in many cases, it required regulation and time-consuming oversight. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

Modern Restaurant Management

NOVEMBER 15, 2022

Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. The alternative is not a good one (losing money and putting your business at risk). When considering prices, it is important to know where the competition is priced, what they are offering and how busy they are. Avoid a blindside at all costs!

Pricing 196

Pricing Food Supply Seasonal Menu Menu 196

Modern Restaurant Management

MAY 18, 2020

Addition of a new exemption from the loan forgiveness reduction for borrowers who have made a good-faith, written offer to rehire workers that was declined. Demonstrating the importance placed on the health and well-being of employees and customers. The guide provides the following key principles for an effective reopening.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

Modern Restaurant Management

FEBRUARY 27, 2020

The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers. Consumers will continue to be the driving force in the economy, buoyed by a healthy labor market and strong household balance sheets.

2020 192

2020 Influencer Point of Sale Food Safety 192

Modern Restaurant Management

JANUARY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. An Uncertain Start to 2020? In the U.S.,

2020 110

2020 Point of Sale Online Ordering Consumer Goods 110

Modern Restaurant Management

DECEMBER 16, 2019

In the case of most of the concepts in these segments, Thanksgiving means significantly less traffic and even closed locations as consumers gather at home for meals with friends and family. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

The Restaurant Times

NOVEMBER 17, 2022

A good layout is simple, friendly, and engaging, whereas a bad design may force clients to take a pledge never to return. Floor layouts necessitate some innovation and research, as they must blend your vision for the café with the availability of the space. It can make or break their experience. Coffee bar. Ordering station.

Design 52

Design Café Customer Service Outdoor 52

Modern Restaurant Management

DECEMBER 3, 2020

She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. Her journey into the franchise world began when she joined MOOYAH Burgers, Fries, & Shakes. .

Franchise 165

Franchise Franchising Catering Online Ordering 165

EATER

DECEMBER 16, 2021

Finding a good job in LA proved very difficult. “I Dynamex stated that most workers are employees and that any company seeking to classify a worker as an independent contractor must meet a stringent burden of proof to do so. Vianne always said that she was going to live in LA, but she never thought it would happen like that.

Back of House 144

Back of House Employee Relations Delivery Mobile Ordering 144

Goliath Consulting

JULY 21, 2019

An innovative, attention-grabbing, and genuine brand will be one of the distinguishing factors that set your restaurant apart from the competition. This helps establish your brand in a way that is relatable to your customer and provides them with an overwhelming sense of value. Good branding is good business.

Employee Relations 74

Employee Relations Customer Service Email Marketing Customer Experience 74

Modern Restaurant Management

JANUARY 22, 2021

for the first time, including innovative designs that give a modern touch to the brand’s Southern Brazilian heritage, as well as a standalone butchery. Good 2020 for Mountain Mike's. ” The new locations will bring experiential elements tested in Fogo’s Brazilian locations to the U.S. percent over 2019. .”

Franchise 203

Franchise Franchising 2020 2021 203

Lavu

MARCH 27, 2020

Innovations in efficiency, on the other hand, can lead to long-lasting success, as in the case of the McDonald’s brothers’ systematization of fast food orders. In the twenty-first century, restaurant software and technology have become exceptionally sophisticated, largely with the emergence of restaurant-related apps. In short, no.

Point of Sale 78

Point of Sale Front of House Mobile Ordering Back of House 78

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. And that is a good thing. It’s a frustration not only felt by guests.

Hotels 52

Hotels Technology Hospitality Back of House 52

The Restaurant Times

JUNE 22, 2021

You must look at the new and innovative methods your competitors are adopting and measure how successful they have been. Some of the strengths that restaurants might have are – an innovative menu, good location, good food quality, low prices, satisfying customer service, attractive packaging, and quirky marketing.

Point of Sale 52

Point of Sale Social Media Restaurant Law Government 52

Aaron Allen & Associates

JUNE 11, 2021

Even if you have a new disruptive technology or the solution to an industry’s most pressing issue, companies often still need someone, like a restaurant advisor, to help them develop new scaling strategies, hire the right employees, and facilitate valuable top-to-top introductions. Business Model Tune-Ups. Industry Know-Who.

Point of Sale 59

Point of Sale Cash Management Consumer Goods Technology 59

Touch Bistro

JUNE 22, 2021

That means you can support your employees, grow your restaurant empire, and even launch a new product line. Now that you understand the nuanced differences between operating costs and expenses, it’s time to get to the good stuff: learning how to reduce operating costs. Reduce Employee Turnover. Download Now. Minimize Food Waste.

Operations 52

Operations Food Supply Inventory Employee Relations 52

The Restaurant Times

OCTOBER 11, 2021

Restaurants are often dependent on a mix of quality, uniqueness, and good service in order to sustain and grow their business. Good branding is the art of communicating those values to the diner. To be successful in branding any business, a good strategy is necessary. Always innovate. Branding Strategy For Restaurants.

Marketing 52

Marketing Social Media Loyalty Program Website Management 52