Thu.May 21, 2020

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Toes in the Water: Transitioning to Reopen

Modern Restaurant Management

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind. What are the best steps a restaurateur needs to take to make a reopening successful?

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4 Auto Repair Shop Ads Proven to Bring in New Customers

Indoor Media

To get new customers into your auto repair shop, you need to advertise. And while that can seem a daunting task, you don’t need to reinvent the wheel. Thousands of automotive businesses have generated customers, and more importantly profit, from coupon advertising. While you’ll still need to find the best way to distribute your coupons to local, potential customers , get a jump start on your next advertising campaign by modeling your coupon offer after these proven auto repair shop ads. 1.

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Checklist For Reopening Your Restaurant

Modern Restaurant Management

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. However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a

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By the Numbers: Here?s What Reopening America?s Restaurants Is Going to Look Like

EATER

Photo by John Moore/Getty Images. Even though people are slowly starting to eat out again as cities and states push to reopen their COVID-19-stricken economies , anyone expecting restaurants to immediately return to normal will be very disappointed. New data show that American restaurants are in for a long rehabilitation, one that might take more than a year — for the restaurants that even survive the coming months — as fear and uncertainty prevent restaurants, their workers, and diners from reg

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Planning Your Restaurants Path to Profitability

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.

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Learn2Serve vs ServSafe: Which is Better?

360Training

With pandemic panic, potential food contamination is at the forefront of everyone’s mind. But the restaurant industry has always known the importance of food safety – and food safety training. Choosing a food safety training provider can be tricky, especially if you’re looking for online training. There are a lot of unscrupulous companies out there willing to fudge facts.

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Virtual Event Ideas for Bars and Restaurants

Evergreen

The bar and restaurant industry has been drastically affected by COVID-19. With many F&B businesses entirely or partially closed to the public, brands must be creative in how they re-structure their offerings, market themselves, and interact with guests. […]. The post Virtual Event Ideas for Bars and Restaurants appeared first on Evergreen.

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Rediscovering Root Beer

KaTom

What is Root Beer? Root beer is a sweet, carbonated beverage with a unique flavor based on sassafras root, along with a blend of dozens of other spices, roots, and herbs. The original root beer ingredients vary wildly depending on which drink you credit as the original root beer. The drink’s roots go back as far as Native Americans brewing medicinal drinks with sassafras root long before Europeans settled on the continent, but the first marketed version usually is attributed to a pharmacis

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Smokey Bones Taking Off-Premise to the Next Level

Foodable

With the temporary, yet, widespread closures across the restaurant industry, operators have had no choice but to innovate their models and jump into the off-premise lane. Although this colossal interference has affected the way in which restauranteurs serve meals, it has introduced the industry to a new opportunity of scaling brands and broadening consumer reach.

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Justin Devillier: prepare, then adapt

OpenTable

The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.

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Recruit and Retain New Blue-Collar Talent

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.

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Disruption Decade: The Future of Food With AI and 5G Post Pandemic

Foodable

The pandemic has made food security an ever-expanding global concern. In the latest episode of the Disruption Decade podcast, Paul Barron sits down with Sarah Browner, a food and nutrition analyst for management consultancy FutureBridge , to discuss artificial intelligence, blockchain usage, and how 5G may help improve the food supply chain. Called “the fourth manufacturing revolution” or “industry 4.0,” artificial intelligence has become a critical investment target for many companies.

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Harper McClure Named Executive Chef of Mintwood Place

Sante

Harper McClure joins Mintwood Place as Executive Chef, bringing new family packages, picnic baskets and happy hour specials to enjoy at home. Mintwood Place, located in the bustling Adams Morgan neighborhood at 1813 Columbia Road, NW, Washington, DC , is pleased to announce the appointment of Harper McClure as executive chef of the popular neighborhood brasserie.

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'Between Life And Death': McDonald's Worker Says Pandemic Puts Safety In Focus

The Salt

In his 30 years working at McDonald's, Bartolomé Perez joined several strikes to demand higher wages and better benefits. But the stakes have felt very different during the coronavirus pandemic.

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Eating out after COVID-19: OpenTable diners weigh in [INFOGRAPHIC]

OpenTable

As the coronavirus pandemic shakes the restaurant world, restaurateurs everywhere are wondering how diners have shifted their habits and expectations due to the crisis. Are they cooking at home more or leaning on delivery services? What are they most looking forward to when restaurants reopen? Most importantly, how will they think about safety when dining out in the future?

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Recruit and Retain New Blue-Collar Talent

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.

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3-Star Michelin Chef Guy Savoy Has Begun Offering Takeout In Paris

The Salt

As France emerges from two months of lockdown, restaurants still have no reopening date. Among other dishes, Savoy is offering a poultry ballotine with foie gras in a truffle vinaigrette for takeaway.

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Eater’s Restaurant Critics Review NYC’s Best Frozen Dumplings and Bao

EATER

For those without an East Asian dumpling restaurant nearby, the grocery store freezer case dumplings are often quite a treat, according to Eater’s critics [link].

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A New Norm: How a San Francisco Restaurant Adapted to the COVID-19 Crisis

Restaurant Den

In wake of the COVID-19 pandemic, businesses find themselves in unfamiliar territory. Restaurants are no different, and staying in business is a challenge that can no longer be solved using conventional methods. As government restrictions are easing off, restaurants are opening their doors for customers once again. Smart marketing of your restaurant is now more […].

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From the Strategist: Everything You Need to Start Fermenting at Home

EATER

The best books, salts, and tools to kickstart a vegetable preserving hobby, from the Strategist It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the grocery store less, but you’re buying more when you would on a typical shopping trip. Most produce — vegetables, in particular — has a tendency to go bad if you don’t use it quickly.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Guide: Restaurant Reopening Checklist

Restaurant365

Email *. Phone This field is for validation purposes and should be left unchanged. The post Guide: Restaurant Reopening Checklist appeared first on Restaurant365.

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Cocktails To Go Are Now Legal in Pennsylvania

EATER

It’s official: R restaurants can sell mixed drinks for takeout during the coronavirus pandemic [link].

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Two Independent Restaurateurs Share Reopening Lessons Learned

Hot Schedules

Blog. Reopening Lessons from Two Independent Restaurateurs. How the COVID pandemic forced them to update operations, sanitation, communication and much more. R ecently, we were fortunate enough to be able to sit down to a virtual chat with two independent restaurant owners who are trying to navigate the re-opening process in the world of COVID. David Cash, owner of Dallas-based Smoky Rose and Dan Fugman, owner of Denver-based Max Gill and Grill, shared their experiences and how they are preparin

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Take a Tour of Priya Krishna’s Pantry

EATER

The ‘Indian-ish’ cookbook author takes Eater into her kitchen and shares her favorite products [link].

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10 HR Metrics to Track in 2024

Discover the power of HR metrics. Master recruiting, control skyrocketing labor costs, and reduce turnover rates. Get insights into key metrics like Time-to-Fill, Cost-per-Hire, and Turnover Rate. Equip your business for success in 2024.

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Is 2020 the Year to Remodel Your Restaurant?

Xtra Chef

Remodel your restaurant? You might be thinking, “Why would anyone invest money in redecorating the dining room or swapping out light fixtures when we don’t even know how many guests we can even have in our restaurant?” But, we’re not talking about renovating your space. There’s no construction, paint swatches, or decor deliberations involved.

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All the, Uh, Creative Ways Restaurants Are Enforcing Social Distancing

EATER

Human-shaped cardboard cutouts sit at tables in a Sydney restaurant | James D. Morgan/Getty Images. From mannequins to stuffed animals to pool noodles you wear on your head, here’s how restaurants are keeping customers away from each other As the majority of U.S. states and several countries worldwide cautiously (or not!) reopen their doors to customers, one rule seems to prevail regardless of culture or custom: maintaining a safe social distance between employees and guests whenever possible.

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A Restaurant Ended Its Relationship With World Central Kitchen Over Its Dealings With ICE. It?s Complicated.

EATER

Chef José Andrés | Samantha Higgins (WCK). La Morada, an undocumented immigrant-run restaurant in the Bronx, New York, also accuses the José Andrés-founded organization of having “ties to gentrifying forces” In April, World Central Kitchen, founded by chef José Andrés, announced Chefs for America , a program to provide 1 million free meals to those experiencing food insecurity.