7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

AUGUST 12, 2020

With more than 23,000 closures since March, restaurants are one of the industries hardest hit by COVID-19, according to the Yelp Local Economic Impact Report. Not only were thousands of restaurants required to close for a period of time, but inventory prices have increased and the Centers for Disease Control and Prevention has recommended potentially expensive new sanitation processes and reduced capacities.

Social Media 204

Social Media Customer Experience Pricing Website Management 204

Focus POS

AUGUST 12, 2020

When you operate a restaurant, it’s easy to get caught up in the numbers. If sales are high, then your restaurant must be doing well, right? . Sorry to break it to you, but that’s not always the case. It’s tempting to use sales figures as proof that you’re managing your restaurant well. Sales figures can fluctuate based on many things, and they don’t always represent an accurate picture of how you are doing overall.

Management 167

Management Management Customer Experience Point of Sale 167

Modern Restaurant Management

AUGUST 12, 2020

As the COVID-19 pandemic continues to significantly impact and disrupt businesses in all sectors, it has become clear that the restaurant industry has been one of the hardest hit by the crisis. Data from OpenTable projected that one in four restaurants won’t reopen after the pandemic. However, even as the restaurant industry faces daunting challenges triggered by COVID-19, the restaurant sector remains resilient and optimistic about the future.

Food Safety 194

Food Safety Website Management Online Ordering Food Order 194

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Typsy

AUGUST 12, 2020

Wil Slickers is hospitality force to be reckoned with. With years of experience in hotel management, he hosts the popular hospitality podcast Slick Talk , and co-owns a company specializing in luxury vacation rentals. As if that weren't enough, this year he also founded the Destinationaire Award - a prize designed to recognize outstanding contributions and innovations in the hospitality industry (and based on a term he coined in an article for Typsy Blog !).

Hospitality 173

Hospitality Tourism Hotels Blog 173

Cheetah

AUGUST 12, 2020

Reading Time: 3 minutes. As you look to reopen your restaurant or business after Shelter-in-Place has ended, Cheetah has assembled some advice and helpful links from our industry experts and top customers. Follow this series for real advice, tips and resources. With restaurants and bars anxiously awaiting to re-open for indoor dining, many are coming up with creative physical alterations to their space that keep both employees and guests safe from the spread of Covid-19.

Front of House 78

Front of House Food Supply Back of House Kitchen Safety 78

Food Business

AUGUST 12, 2020

Brendon Hudson, a CIA grad shares how he got his start in Little Italy. At age 9 he was working the front of the house, but 14 he was honing knife skills. Now, he has adopted virtual cooking classes. He has a couple tricks that will suit restaurants and restaurant owners. True professional, smart and savvy. Enjoy.

Catering 100

Catering Front of House 100

Restaurant Engine

AUGUST 12, 2020

Online ordering is perfect for upselling customers. Today’s restaurant customer wants what they want when they want it. It’s all about instant gratification. Craving pizza? They want to be able to order it the minute they think about it. Your customers believe that your restaurant should be available with an online ordering system when they want to use it.

Online Ordering 89

Online Ordering Ordering Loyalty Program Email Marketing 89

EATER

AUGUST 12, 2020

The author’s chosen bread box. A bread box, or bread bin as I call it, is much more useful than its name implies I’m not sure if it’s because I was raised in the U.K. or because I was raised in a Turkish household, but I grew up with a bread bin in my kitchen. The Hovis loaves my mum would get us for our lunch boxes would easily mold, and the Turkish pide we’d get every two days would go staler by the hour, so a bread bin was a must.

Back of House 97

Back of House Design 97

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Restaurant Engine

AUGUST 12, 2020

Cloud kitchens, also known as ghost kitchens, are virtual restaurant brands that have distinct listings on food delivery apps, yet share a physical kitchen with other “restaurants.” For example, the in-app DoorDash listing for It’s Just Wings is actually a cloud kitchen menu. Chili’s cooks those wings. The parent company of both brands, Brinker International ( NYSE:EAT ), disclosed that It’s Just Wings already generates $3m in weekly sales since it launched in June.

Franchise 105

Franchise Franchising Delivery Innovation 105

EATER

AUGUST 12, 2020

The NOLA chef’s recipe for dill pickles can be served alongside everything from burgers and charcuterie or simply eaten out of the jar New Orleans chef Isaac Toups remembers the very first time he made pickles. He was young and with his dad, and they went with a double-dill (meaning brined twice) that called for brown sugar and hot sauce. Toups recalls his father proclaiming that he’d invented the recipe but, according to Toups — considered by many the chef at the forefront of a new generation o

Back of House 66

Back of House Take-out Serving Reservations 66

OpenTable

AUGUST 12, 2020

As restaurant operators navigate the coronavirus pandemic, they need to understand how diners are feeling and anticipate their changing behaviors. How confident do people feel about heading back to restaurants? What safety measures do they want restaurants to take? How have their dining and spending habits changed? . In July 2020, we asked over 3,300 diners on the OpenTable network across the U.S. and Canada to share feedback in our second COVID-19 Diner Survey, which follows the first questionn

Download 59

Download 2020 Reference Dine-in 59

Lady Boss Blogger

AUGUST 12, 2020

All bloggers want to grab the attention of their visitors, so it is essential to develop lead magnets that stand apart from the rest. Canva is an awesome resource to use when creating the visuals for your lead magnets. It includes a variety of free features, but they also have a paid membership if you’re looking for more […]. The post How To Develop Irresistible And Original Lead Magnets appeared first on LadyBossBlogger.

Blog 148

Blog 148

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

Food

Sante

AUGUST 12, 2020

kmvvcr5qhlddtfuahbx1.jpg. Author(s): Roger Morris. Teaser: A few bubbles and a pink, but otherwise not a selection for wimpy drinkers. This week’s Dozen consists mainly of big reds, even the Pinot Noirs, and one of them is a real steal. And for those long summer evenings, we’ve tossed in some rums from the Caribbean to send you off to sweet dreamland. 2018 Esporão Alentejano Colheita Branco ($16).

2016 100

2016 2017 2018 2019 100

EATER

AUGUST 12, 2020

Photo: David Tonelson /Shutterstock. Plus, Dunkin’ is debuting pumpkin spice early, and more news to start your day The next tragique shortage plaguing the nation. First, pandemic-related shortages came for masks, hand sanitizer, and toilet paper. Next, flour and yeast. And now, apparently, Dr Pepper, which recently announced on Twitter that it’s working to fix shortages of “all flavors of Dr Pepper” nationwide.

Seating 117

Seating 2020 Training Delivery 117

The Wine Knitter

AUGUST 12, 2020

What do an iconic Sicilian winemaker and a famous haute couture designer have in common? Recently Donnafugata and Dolce & Gabbana collaborated to produce a stunning bottle of Rosa, a new rosé wine that happily transported me back to Sicily. Photo credit: Penny Weiss Why the collaboration you might ask? To quote Donnafugata, “ United by values such as love for our land, attention to detail, craftsmanship and the desire to make the colors, scents and history of Sicilian culture know

Transportation 78

Transportation 2019 Design Menu 78

EATER

AUGUST 12, 2020

WStudio /Shutterstock. From nonstick to hand-hammered to wok-like frying pans, the best woks for upping your stir-fry game The wok may seem like an incredibly specialized piece of cooking hardware — good for stir-fries and not much else, right? And while it is indeed very good for stir-frying, woks can be used to steam fish, boil a stew, or even make popcorn for movie night.

Specials 86

Specials Food 86

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

Black Box Intelligence

AUGUST 12, 2020

The post Restaurant Staff Key to Retaining Guests by Maintaining a Clean & Safe Environment appeared first on Black Box Intelligence.

82

82

Buzztime Business

AUGUST 12, 2020

CARLSBAD, Calif., August 12, 2020, — NTN Buzztime, Inc. (NYSE American: NTN), announced it received a letter from the NYSE Regulation stating that it is not in compliance with NYSE American LLC continued listing standards. Specifically, the letter states that the company is not in compliance with Section 1003(a)(i) of the NYSE American Company Guide… The post NTN Buzztime, Inc.

2020 60

2020 60

Planet Grape

AUGUST 12, 2020

The post 2018 Bonterra Pinot Noir Mendocino appeared first on planet grape® wine review.

2018 78

2018 78

EATER

AUGUST 12, 2020

Her cooking challenge this week involves flavors from the Caribbean and a new take on gnocchi On this episode of ‘Improv Kitchen,’ chef Nyesha Arrington receives a cooking challenge from Pierre Serrao, co-founder of Bronx-based food collective Ghetto Gastro. He asks that chef Arrington recreate something similar to one of his signature dishes: a roasted breadfruit gnocchi, served with a tomato dashi and cooked in a shiitake and kombu broth.

Take-out 59

Take-out Serving Food 59

Advertiser: Paycor

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

Recruiting

Planet Grape

AUGUST 12, 2020

The post 2018 Bonterra Merlot California appeared first on planet grape® wine review.

2018 78

2018 78

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. Food cost management is particularly important during a recession or economic downturn , as many restaurant owners are finding right now. Every penny counts, and you must find ways to maximize profits at every corner.

Food 120

Food Inventory Waste Food Order 120

Clean Ice

AUGUST 12, 2020

Clean Ice Ltd is on a mission to help clean up the hospitality sector in Cornwall. Now in a primary authority partnership with Cornwall Council, they have been visiting various venues, testing for the presence of bacteria and pathogens in ice machines. It has been well documented that ice has been a major culprit in the harbouring of many nasties. Nasties which can have an adverse impact on the taste of the product it is served with and in some cases, lead to illness.

Certification 52

Certification Healthcare Document Hospitality 52

App Institute

AUGUST 12, 2020

Restaurants typically have razor-thin profit margins, and not having a handle on your costs of food can eat into this already slim percentage. It is easy to create dishes and price them to allow for a particular profit margin. However, it is also easy for waste, theft, spillage, and other forms of loss to quickly. Read More. The post Food Cost Calculator: Transform Your Restaurant Profits with our Food Cost Formula appeared first on AppInstitute.

Food 52

Food Waste Pricing 52

Advertiser: Paycor

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

Recruiting