EATER

JANUARY 21, 2021

It’s probably not Uber Eats, Postmates, or Grubhub 2020 was an undeniably big year for food delivery. Benefitting the most from this disruption to an already broken food supply chain are third-party delivery apps, such as UberEats, Grubhub, and DoorDash. When did delivery apps get so powerful?

Delivery 126

Delivery Customer Service Food Order Online Ordering 126

7 Shifts

JUNE 28, 2021

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. Health inspections are routine at restaurants – and for good reason. coli outbreaks and other foodborne illnesses.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

APRIL 24, 2020

With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. Contact your state’s unemployment insurance program to apply for your benefits. Managing financial wellbeing Unemployment applications in the U.S.

Social Media 352

Social Media Insurance Website Management Government 352

Modern Restaurant Management

MAY 5, 2020

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. Administrative Developments. Similarly, on April 24, 2020, Seattle issued an emergency order capping such fees at 15 percent.

2020 104

2020 Insurance Agriculture Food Safety 104

Restaurant365

MARCH 30, 2020

With the sudden elimination of dine-in options, many restaurants are either shifting to a takeout/delivery only model or implementing a delivery option for the first time. Deciding whether to add delivery, and how, is a particularly difficult decision for restaurants during these times.

Delivery 78

Delivery Operations Insurance Cash Management 78

Deliverect

MARCH 24, 2021

Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery. But every food business is different. Overall, you should ask yourself a few questions: Are you ready to invest in the latest kitchen and delivery tech?

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

Modern Restaurant Management

JUNE 24, 2020

On-Demand Delivery for Square Online Store. Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed directly on their website. The buyer receives text updates with links to live maps to track delivery progress.

Guest Recovery 212

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 212

Open for Business

MARCH 1, 2023

Labor supply and demand were roughly matched from 2000 through early 2020, according to U.S. million workers came back to the accommodation and food service sectors. The gap between supply and demand continued. Many workers found jobs in other industries offering more stability or benefits like health insurance.

2023 78

2023 Insurance Front of House Hiring 78

Modern Restaurant Management

MARCH 16, 2020

To help ensure the survival of these restaurants, many of which are family owned, the PR industry has banded together to create a campaign called "Dining Bonds." The dining bonds are being offered by participating restaurants across the country at a suggested savings of 25 percent when purchased. . "We're More than 2.45

Food Safety 233

Food Safety Kitchen Safety Small Business Employee Relations 233

Restaurant365

MAY 26, 2020

The economy may be in flux right now, but as restrictions start to lift and limited dine-in is allowed in most states, restaurants are at a critical juncture. Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor. Employee Wages + Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Of restaurants that have stayed open, many shifted their focus to takeout and delivery. Yelp's Economic Impact Report.

2020 178

2020 Travel Food Safety Consumer Goods 178

Cheetah

OCTOBER 3, 2020

Indoor dining in San Francisco and California is back after a long hiatus. The new indoor dining scheme allows for a max capacity of 25% or 100 people, whichever is fewer. Now that you’re no longer limited to takeout and delivery, there are a few things to take care of before getting back to indoor dining.

Inventory 78

Inventory Insurance Cash Management Point of Sale 78

Modern Restaurant Management

APRIL 7, 2020

This edition of MRM News Bites features the Independent Restaurant Coalition, Tripadvisor, Inspire Brands Foundation, WorkJam, EZ-Chow, US Foods, Potbelly Pantry, Just Salad, Zalat Pizza, Kentucky Fried Chicken, California Pizza Kitchen, Nando’s and Street Factory Media. Ensuring business interruption insurance covers COVID-19.

Tip Distribution 153

Tip Distribution Healthcare Hospitality Food Supply 153

Modern Restaurant Management

NOVEMBER 30, 2020

But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.

2021 185

2021 Kitchen Safety Food Safety Consumer Goods 185

Restaurant365

FEBRUARY 25, 2020

Just as there is no single food and drink formula for restaurant industry success, there is no simple formula for a healthy profit margin. Your restaurant profit margin can be influenced by food and inventory trends, your geographic location, the state of the broader economy, and a wide range of other factors. Catering Services.

Loyalty Program 183

Loyalty Program Fast Casual Point of Sale Online Ordering 183

Cheetah

DECEMBER 1, 2021

Where once indoor floor space was a good indication of earning potential, delivery and take-out have become today’s major revenue streams. As a result, areas reserved for indoor dining, typically 60% of floor space, have become less valuable. Major restaurant chains are even prioritizing off-site dining.

Fine Dining 148

Fine Dining Insurance Kitchen Safety Seating 148

Modern Restaurant Management

MARCH 25, 2020

Their technology allows a restaurant to enable curbside order, pay and delivery – with 24 hours. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. More than 1,500 have signed up. Watch the video above.

Online Ordering 93

Online Ordering Insurance Mobile Ordering Website Management 93

Lavu

MARCH 24, 2020

With new mandates around the world banning dine-in options at restaurants during the ongoing pandemic, adding curbside service to your restaurant may be the key to keeping revenue rolling in during this unprecedented time. Restaurant Supplies to Stock up on. Tips for Pivoting During Dining Hall Closure.

Front of House 74

Front of House Webinar Social Media Customer Service 74

Aaron Allen & Associates

MARCH 19, 2020

The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many restaurant businesses. Ignoring macro risks is riskier than ever. March 19, 2020.

2020 130

2020 Point of Sale Guest Recovery Government 130

Modern Restaurant Management

MAY 5, 2020

Cheetah, an e-commerce platform offering contactless pickup and delivery of food and supplies, closed $36M in Series B funding led by Eclipse Ventures, with participation from ICONIQ Capital, Hanaco Ventures, and Floodgate Fund. Yelp Reimagines Business Owner Platform. Engage Acquires Boston Market. . "Engage

Guest Recovery 104

Guest Recovery Food Safety Loyalty Program Point of Sale 104

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. YEA reflects data from millions of local businesses and tens of millions of users on Yelp’s platform measuring U.S. “As U.S.

Franchise 146

Franchise Franchising Mobile Ordering Kitchen Safety 146

EATER

OCTOBER 1, 2020

In between staging meals and teaching his guests about the island’s culinary history, he set up his phone as a hotspot and began emailing clients and staff to rearrange the coming weeks of planned dining events and promotions, determining which could be salvaged as takeout and which needed to be completely restructured or worse, canceled.

Back of House 125

Back of House Front of House Food Order Social Media 125

EATER

DECEMBER 22, 2020

Fairness has the potential to be a fundamental part of a restaurant’s business plan In 2012, the organization Fight for 15 , composed of fast-food workers who walked off the job to demand a living wage and workers’ rights, formed in New York City. A Fight for 15 protest in New York City | a katz /Shutterstock. to be paid a living wage.

Pricing 113

Pricing Menu Small Business Back of House 113

360Training

JULY 16, 2020

Pop culture likes to tell us that working in food service is a dead-end job. In a job market where most companies don’t even consider current employees forpromotion , the food service industry is one of the few places in America where you can start at the bottom and end up at the top. What Does a Food Service Manager Do?

Management 88

Management Management Food Front of House 88

EATER

MAY 29, 2020

Prior to the pandemic, Reyes delivered food and washed dishes for a restaurant in New York City. Now, with the restaurant reduced to serving take-out, he’s mainly just doing deliveries and, as a result, making less than half the income he used to. I had to clean up sewage that the restaurant is supposed to hire external services to do.

Government 125

Government Food Supply Back of House Online Ordering 125

MBB Hospitality

MAY 29, 2019

If you’re eager to start a new food business at a small scale, let the following strategies lead you to succeed in your small restaurant venture. You can go about a variety of ways in determining this, by answering questions such as: What kind of food are you passionate about? Will you be offering food delivery options?

Small Business 40

Small Business Food Supply Fast Casual Fine Dining 40

Modern Restaurant Management

OCTOBER 15, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. Fine Dining Still Winning the Sales Growth Game. Challenging Q3. percent (the first quarter of 2018 at -0.05

2019 72

2019 Point of Sale Small Business Consumer Goods 72

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. This is especially true for large-scale foodservice operations and scaling restaurant businesses. That’s the theory. In theory, it sounds easy. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

NOVEMBER 4, 2019

The iconic Upper West Side Italian restaurant will be the first in the U.S. to add Meatless Farm’s plant-based products to its menu. Based on the success of the early trial, restaurateur Peter Condouris has designed a comprehensive menu, which will coincide with the restaurant’s regular menu each Monday.

Fast Casual 91

Fast Casual Seasonal Menu Innovation Customer Experience 91

Aaron Allen & Associates

MARCH 19, 2020

The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many chains. March 17, 2020 Leading Chains Suspend Dine-In Operations Dunkin’, Chuck E.

2020 52

2020 Guest Recovery Point of Sale Employee Relations 52

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. shed nearly 4 million industry jobs out of 15.6

Fine Dining 114

Fine Dining Back of House Dine-in Front of House 114

EATER

APRIL 20, 2021

What follows is an overview of the fund, including how it will help save certain establishments, including fast-food chains, how it will neglect other venues, such as recently closed restaurants, and how to apply. government will finally start disbursing targeted aid to one of the hardest-hit sectors of the U.S. Here is a sample application.

Food Truck 111

Food Truck Document Small Business Point of Sale 111

EATER

MAY 29, 2020

Meanwhile Tock, a reservations platform that should be in deep trouble as bookings for dine-in experiences go to zero, just raised $10 million. Nick Kokonas is an owner of both operations. Listen and subscribe to Eater’s Digest on Apple Podcasts and read the full transcript of our conversation below. Nick Kokonas: Great to be here.

Back of House 61

Back of House Kitchen Safety Email Marketing Food Safety 61

EATER

APRIL 6, 2021

Miami journalist Olee Fowler and restaurateur Simon Kim talk Miami’s winter “season on steroids” on the Eater’s Digest podcast Winter is always high season in Miami. It’s like basically having one foot in a piping hot water and having another foot on an ice block, almost like liquid nitrogen,” he says. Olee, welcome to the show. Excited to be here.

Hospitality 82

Hospitality Back of House Outdoor Government 82

Modern Restaurant Management

DECEMBER 18, 2019

Restaurants are serving plant-based burgers, with either Impossible Foods or Beyond Meats. "We can anticipate more meatless menu trends in 2020 as chefs experiment with additional foods to replace animal products." 73 percent believe they can get protein from other food sources. JACK of all trades.

Seasonal Menu 109

Seasonal Menu Fast Casual Consumer Goods 2020 109