7 Shifts
MARCH 16, 2020
The COVID-19 situation has developed rapidly over the last week, with the number of cases in the US skyrocketing, and many states taking drastic measures to slow the spread of the virus. With new social distancing and self-isolation strategies, it’s clear that COVID-19 will have, and is having, an extreme impact on the restaurant and hospitality industry.
Culinary Cues
MARCH 16, 2020
We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see. We are naturally skeptical, inherently frightened, and for the most part void of any real plan moving forward. Our first instinct is to introvert, to protect ourselves and those close to us – yes, to horde supplies and discount the needs of others in lieu of finding some comfort in preparedness.
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Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.
Sante
MARCH 16, 2020
Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs. Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs.
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.
Modern Restaurant Management
MARCH 16, 2020
In the current labor market, restaurant owners have to deal with a host of issues that make it increasingly difficult to schedule employees. Due to these trends, employers want to have as much flexibility as possible to schedule employees. However, studies have shown that irregular and unpredictable schedules can lead to personal and financial hardships for employees.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Cheetah
MARCH 16, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Deliverect
MARCH 16, 2020
An open letter from Deliverect CEO Zhong Xu. On behalf of the entire Deliverect team, I would like to affirm our commitment to supporting food businesses around the world. We know this will be a very challenging time for food and hospitality businesses worldwide, and we are worried and sad about the impact the coronavirus will have on the industry, the local businesses, their revenues, financial and personal health alike.
Sling
MARCH 16, 2020
Celebrating a valued employee’s happy work anniversary is an important milestone for the success of your business and the cohesiveness of your team. In this article, the team-management experts at Sling give you tips for transforming work anniversaries from just another day on the job into a day your business will never forget. 5 Tips For Celebrating A Happy Work Anniversary. 1) Define The Work Anniversaries You’ll Celebrate.
Cheetah
MARCH 16, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
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.
Lavu
MARCH 16, 2020
There are two factors that decide how long a restaurant lasts: Its new and loyal visitors. You might have the best food in town, but if there are too few guests, then you will never grow your revenue. The trick is bringing in new customers all the time. If you know how to do this, you’ll build a thriving, steady business. See seven ideas below for attracting more customers to your restaurant. 1.
Bar and Restaurant Coach
MARCH 16, 2020
This content is password protected. To view it please enter your password below: Password: The post Protected: Coronavirus COVID-19 Contingency Plan for Bar and Restaurant Operators appeared first on Bar and Restaurant Coach.
Cheetah
MARCH 16, 2020
Reading Time: 3 minutes In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Sante
MARCH 16, 2020
20200313_075923.jpg. Author(s): Penny Weiss. Teaser: Comfort food with a gourmet twist! I remember the first time that I tasted a dollop of peanut butter on a spoon. I couldn’t understand why anyone, especially my older brothers, would eat something that stuck to the roof of the mouth rendering one unable to utter anything intelligent. Albeit, I was only three, but I wanted nothing to do with any food that made it difficult for me to speak.
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.
Cheetah
MARCH 16, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
The Eat Restaurant
MARCH 16, 2020
The unexpected and sudden outbreak of the deadly Covid-19 has caused a slump in the road for the entire world - cancelled events, closed schools, restricted travel; we are currently facing one of the biggest challenges to our daily lives that we have seen as a community.
Bar and Restaurant Coach
MARCH 16, 2020
This content is password protected. To view it please enter your password below: Password: The post Protected: In the Time of the Turtle— Be a Shark! appeared first on Bar and Restaurant Coach.
Modern Restaurant Management
MARCH 16, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. COVID-19 Foot Traffic at QSRs. With nationwide concerns over social distancing, the QSR sector, seemingly against all odds, does not appear to have been heavily impacted by wider coronavirus concerns… just yet.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Hot Schedules
MARCH 16, 2020
Blog. A Message on Coronavirus (COVID-19). As Coronavirus continues to impact the restaurant and hospitality industries, we’d like to remind you of some tools that can support your teams. M any restaurateurs are facing complex and rapidly developing challenges with the growing spread of Coronavirus (COVID-19). Dropping sales, sick team members, canceled sales-driving events and unexpected closures are only of the few things that our customers have mentioned.
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