Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. 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.
The Restaurant Times
DECEMBER 28, 2020
Customer retention plays a crucial role in the success of a restaurant. Loyal customers tend to order and spend more and are good for the business. It has been seen that a mere 5% increase in repeat customers increases profits exponentially. This article uncovers some stellar ways to increase the customer retention rate in your restaurant in the UAE. .
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
DECEMBER 28, 2020
The pandemic hit the restaurant industry hard, but with the news that vaccines are on the horizon, we know better days are ahead. Whether your restaurant is operating under restrictions now or waiting to turn the corner in the coming months, now is a good time to think about whata you can do in the meantime to keep customers engaged and coming back.
Sling
DECEMBER 28, 2020
Figuring out how to engage remote employees can be a challenge. The workforce management experts at Sling are here to help. In this article, we give you creative ideas to foster focus and productivity so you can learn how to engage remote employees more effectively than ever before. At the end, we also discuss one of the best ways to make your employees’ transition from office to remote office a little bit smoother.
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.
Tundra Restaurant Suppkly
DECEMBER 28, 2020
As the foodservice industry closes out 2020 and looks ahead to the Q1 of 2021, we are preparing for the ongoing challenges of COVID-19. Restaurant owners have had to navigate uncertain times and pivot in new ways over the past year. This past October at the Restaurants Rise conference powered by MUFSO, we got the opportunity to interview several restaurant operators about how they’ve risen to the challenges presented by the pandemic.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
|
Foodable
DECEMBER 28, 2020
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron gives advice, tactics, and key strategies for building your 2021 business plan. Three Key Points: Keep your business plan from becoming a wish list. Closely study the last year of your business to determine what worked, what did not work, and why—and have detailed examples for each.
Blue Orbit Restaurant Consulting
DECEMBER 28, 2020
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The COVID-19 pandemic has disrupted many industries, especially restaurants. As lockdown rules keep changing, many restaurants are unable to stay open. Others are forced to switch their model to only takeout and delivery. If you have a restaurant, you might want to … An Emerging Hybrid Restaurant Solution For Challenging Times Read More » The post An Emerging Hybrid Restaurant Solution For Challenging Times first appear
EATER
DECEMBER 28, 2020
Being educated noodle consumers, we knew that there was, more generally, a pasta shortage due to the pandemic, but we were still able to find spaghetti and penne and orecchiette — shapes which, again, insult me even in concept. The missing bucatini felt different. It was specific. Frightening. Why bucatini? Why now? [link].
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part two, click here. Chris Adams, VP of Strategy, Oracle Food & Beverage. Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whe
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.
EATER
DECEMBER 28, 2020
Restaurateurs assess the physical damage and widespread internet outages, while also helping one another pick up the pieces from the Christmas morning explosion [link].
Restaurant Smart
DECEMBER 28, 2020
The coronavirus pandemic isn’t over yet, and we still need to take extra precautions in keeping our surroundings clean, especially in our industry that handles food. With this in mind, we decided to create this article to help to start… Read more. The post Kitchen Equipment Cleaning and Maintenance Tips appeared first on Restaurant Smart Blog.
EATER
DECEMBER 28, 2020
Aleksei Isachenko /Shutterstock. With the right equipment, you can age your own cocktails at home One of the biggest problems I have when it comes to making cocktails is, uhh, making them. Cocktails, even simple ones, are a pain in the ass; they require things like multiple ingredients, garnishes, measuring implements, and of course when pouring whiskey or lime juice out of whatever bottle you inevitably break the meniscus curve on the jigger and wind up with a very sticky kitchen counter.
The Food Corridor
DECEMBER 28, 2020
A FOOD CORRIDOR EXCLUSIVE INTERVIEW WITH NICK AVEDESIAN, FORMER DOORDASH GHOST KITCHEN DEVELOPER & OPERATOR. . The exciting trend of ghost kitchens is getting a lot of attention. Those looking to get a piece of the action dream of data providing them with insights for the ideal location for a purpose-built facility that pumps out food orders with astonishing efficiency.
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.
EATER
DECEMBER 28, 2020
Everyone was obsessed with Valentina Passalacqua’s natural wines. Until they weren’t. [link].
Indoor Media
DECEMBER 28, 2020
While the 2020 holidays will certainly arrive like no other holiday season before, there’s no reason not to celebrate. This has been one of the most difficult years for restaurants nationwide, so if you’ve made it, you should celebrate! While you may not be in the holiday spirit right now, these quick and creative holiday restaurant promotions may spark some holiday cheer.
EATER
DECEMBER 28, 2020
Harry Dempster/Getty; Mirrorpix/Getty. In the market for Champagne for whatever reason? Start with a bottle from one of these Champagne houses. I love Champagne — the way it smells, tastes, and bubbles up while I’m enjoying a nice full glass. As we stride toward the time of year (and what a year) when Americans consume the most Champagne, there are decisions to be made, should we all be so lucky: namely, which bottle to pick?
A Wine Story
DECEMBER 28, 2020
French Malbec Wine. French Malbec wine can trace its origins back to the days of the Roman Empire. Roman soldiers planted vineyards as they built roads in what we now know as Southwest France. Impressed by the dark color and intense tannins of the resulting Malbec wine, they referred to it as the “Black Wine of Cahors.” Black wine of Cahors Click to Tweet 2014: French Malbec Journey My French Malbec discovery dates back to 2014, when I took part in the program focused on exploring the rich histo
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Expert insights. Personalized for you.
229 
Let's personalize your content