Mon.Aug 17, 2020

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting c

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Trending! Travel bubbles: the next big opportunity in hospitality

Typsy

If your area usually relies heavily on tourism to support its hospitality industry, you've probably felt the pinch in the last six months. Although many regions around the world are looking at declining coronavirus rates, the wide spread ban on international travel has been a blow to many hospitality businesses - but this may be starting to change. International border agreements are springing up, and represent a great opportunity to reposition your business to tourists again.

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MRM Research Roundup: Mid-August 2020 Edition

Modern Restaurant Management

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. Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study.

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Introducing Contactless Dine-In Ordering with ChowNow

ChowNow

?. The COVID-19 pandemic has created an entirely new set of challenges for restaurateurs, their staff, and their customers alike. As on-premise dining resumes in many parts of the country, restaurants must adapt to the fact that safety expectations have shifted dramatically. Studies show that consumers feel more comfortable in lower-contact scenarios with clear health and safety standards , so it’s critical that restaurants accommodate these new preferences to meet the evolving demands of their

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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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What It’s Like to Negotiate With Landlords Right Now

EATER

Photo by VALERIE MACON/AFP via Getty Images. Hospitality lawyer Jasmine Moy visits Eater’s Digest this week The biggest factor determining whether a restaurant or bar business can survive this pandemic — more important than pivots or its customer base or neighborhood — is the relationship between the tenant and the landlord. Or more specifically, the willingness of said landlord to cut said tenant a deal.

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Statutory Employee: Definition, Examples, And Management Tips

Sling

Did you know there’s a classification between an employee and an independent contractor? The IRS calls it a statutory employee, and designating your staff as such could have benefits for both your employee and your business. In this article, the workforce management experts at Sling introduce you to this unique employee classification and give you tips for managing them in your business.

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Introducing Dine-In Ordering with ChowNow

ChowNow

?. The COVID-19 pandemic has created an entirely new set of challenges for restaurateurs, their staff, and their customers alike. As on-premise dining resumes in many parts of the country, restaurants must adapt to the fact that safety expectations have shifted dramatically. Studies show that consumers feel more comfortable in lower-contact scenarios with clear health and safety standards , so it’s critical that restaurants accommodate these new preferences to meet the evolving demands of their

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A Peak Southern Recipe That’s Also the Ultimate Summertime Dish

EATER

Chef Steven McIntyre’s “summer crop” relies on okra, corn, tomatoes, and collard greens You don’t need to be from the South to be familiar with collard greens, fried okra, or grits. But a deeper cut, if you will, of Southern cuisine is potlikker, a soup made from the brothy liquid left in the pot after cooking a batch of greens. Chefs in the South like Steven McIntyre know that that’s where all the good stuff is, since much of the beneficial nutrients cook out of the greens.

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11 Best Questions to Ask in a Restaurant Survey (and how to ask them)

The Eat Restaurant

Restaurant surveys are an important tool for improving customer satisfaction. Many restaurants are incorporating surveys into their strategy to harvest valuable data points and feedback that can be used to make impactful decisions across customer service, menu design and operations. Regularly surveying guests is one of the most powerful ways to set in motion a process of continual on-going improvement as well as keeping up with new trends and staying ahead of the competition.

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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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Retrofitting Coca-Cola's Freestyle Machines for Touchless Interaction

Foodable

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 sits down with Chris Hellmann, the global vice president and general manager of Coca-Cola’s Freestyle Division. Barron and Hellmann discuss the latest Coca-Cola Freestyle innovation: a contactless sales solution that allows customers to select and pour a drink in a matter of seconds by using their

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Creative Ideas for Your Restaurant to Maintain Business Operations

Gourmet Marketing

With many restaurants still facing restricted service around the country, restaurant owners are starting to get creative with ways they can sustain business and remain profitable. While many restaurants have maintained takeout operations as permitted, others have begun entirely new business models that solve problems for their business, their patrons, and even their suppliers. .

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Introducing Touchless SensorSAFE™ Dispensing Kit for 7 and 15 Series Ice and Water Dispensers

Sante

Follett Products LLC announces touch-free kit for safe water and ice dispensing. Follett Products LLC is excited to announce a sanitary, hands-free kit for new and current 7 or 15 Series ice and water dispensers. Now you can dispense ice and water from a 7 or 15 Series machine touch-free. Introducing the Touchless SensorSAFE Dispensing Kit. The Touchless SensorSAFE kit is available as a kit for new and existing countertop and freestanding dispensers with minimal assembly.

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How To Add A Privacy & Disclosure Policy To Your Blog (With Templates)

Lady Boss Blogger

Having a Privacy and Disclosure Policy for your blog is a necessity you may have overlooked. Getting all the formalities squared away when beginning and upkeeping with your blog can seem tedious and it’s really the little things we tend to leave unnoticed. Privacy & Disclosure Policies are just a few of these forgotten formalities. […]. The post How To Add A Privacy & Disclosure Policy To Your Blog (With Templates) appeared first on LadyBossBlogger.

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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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Eater Talks: What About the Bars?

EATER

Join Eater editors from SF, Chicago, and Atlanta on August 24 as they discuss the issues facing bar owners and employees right now Eater Talks: What About the Bars? Monday, August 24 — 1:00 p.m. ET. Picture your typical bar: liquor flowing, lights turned low, a closely-packed crowd, with strangers approaching strangers seemingly without any qualms. The appeal of bars is the very thing that makes them such risky spots for COVID-19 transmission.

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My Podcast interview with James Henderson of Hospopreneurs

Ken Burgin

It was great to have a solid podcast conversation with James Henderson, looking at COVID challenges and how the restaurant and cafe industry is adapting…

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German Food Company Knorr to Rename ‘Gypsy Sauce’ Due to Racist Roma Slur

EATER

Photo by JOHN MACDOUGALL/AFP via Getty Images. Plus, COVID-19 may put an end to free wine tastings, and more news to start your day Knorr will rename a sauce that uses a derogatory term for Roma people. Knorr, the German food company best known in the U.S. for its dehydrated pasta mixes, announced that it is changing the name of one of its products, a popular sauce in Germany, due to its racist connotations.

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Coronavirus Quarantines Lead to New Restaurant Membership Program

ChowNow

The post Coronavirus Quarantines Lead to New Restaurant Membership Program appeared first on ChowNow.

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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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Beloved Texas Pitmaster Tootsie Tomanetz Is Starring in ‘Chef’s Table’

EATER

The next season of the Netflix series takes a look at barbecue around the world [link].

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Why Has The Price Of Lemons Doubled In Kenya?

The Salt

The coronavirus pandemic has caused a demand for certain items: from toilet paper to masks. In Kenya, it's lemons.

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More Than 900 Restaurant Workers at Las Vegas’s McCarran Airport Will Be Laid Off in October

EATER

HMSHost says the coronavirus pandemic caused historic declines in passenger traffic [link].

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Instagram Partners With LA’s ChowNow to Make Stories and Food Pics Shoppable

ChowNow

The post Instagram Partners With LA’s ChowNow to Make Stories and Food Pics Shoppable appeared first on ChowNow.

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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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Cult-Favorite NYC Ice Cream Shop Van Leeuwen Will Open a Houston Location

EATER

All signs point to the beloved scoop shop opening at Montrose Collective [link].

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Best Food Containers for Restaurants

Restaurant Smart

The pandemic situation caused by the COVID-19 forced most restaurants to only do deliveries and takeouts. If you’re one of those restaurants, then that means that it is important that you only use the best takeout food containers. This will… Read more. The post Best Food Containers for Restaurants appeared first on Restaurant Smart Blog.

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The 2020 Michelin Guide Is Still On For Los Angeles, Despite the Raging Pandemic

EATER

[link].

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