Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people, while others struggle to find a path to survival. Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Sante

DECEMBER 30, 2019

A Rich World of Hospitality, Brought to you by Santé. Emiliano De Laurentiis. 2019 was a stellar year for Santé as we continued to give you industry-relevant content through an expanded syndication network. In 2019 Santé reached over 1.5 million followers with articles and podcasts. We now publish online, via email, on Apple News, Google News, and Restaurateur Connection.

2019 147

2019 Social Media Fine Dining Food Supply 147

Transact

DECEMBER 30, 2019

January 1, 2020, isn’t just the start of a new year; it’s the start of a new decade. What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? Let’s go over some resolutions that your customers (and employees) will appreciate. Start with Hygiene. The holiday rush is stressful, hectic and, above all, messy.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

Deliverect

DECEMBER 30, 2019

The online delivery market continues to grow at a breakneck pace, with over 16 million USD in European revenue in 2019. But more growth also means more competition. So what does it take to make it in this dynamic market? We’ll break it down for you. #1 Create a watertight menu. Cities are more diverse and multicultural than ever before, so it’s important to cater to your cosmopolitan clientele by making sure your menu has enough variety - something you can do by segmenting.

Delivery 78

Delivery Marketing Online Ordering Customer Experience 78

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

Modern Restaurant Management

DECEMBER 30, 2019

Before we look forward to 2020, we need to glance back at 2019. Modern Restaurant Management (MRM) magazine continued to grow, registering more than half a million page views. Again, most of our top posts showcased thought leadership on hot topics in restaurant management. Here are the top ten articles that resonated with MRM's audience: Posts on how to better market your restaurant are always traffic drivers with this piece from the team at Tangoo, taking top honors.

Article 98

Article 2019 Leadership Magazine 98

Restaurant365

DECEMBER 30, 2019

First Name * Last Name * Phone * State * Select your state AL AK AS AZ AR CA CO CT DE DC FM FL GA GU HI ID IL IN IA KS KY LA ME MH MD MA MI MN MS MO MT NE NV NH NJ NM NY NC ND MP OH OK OR PW PA PR RI SC SD TN TX UT VT VI VA WA WV WI WY International Company * Job Title * Email *. Number of Locations * Comments This field is for validation purposes and should be left unchanged.

Food 88

Food 88

FreshCheq

DECEMBER 30, 2019

Everyone in the restaurant industry is dealing with high employee turnover rates. Some may be facing this problem more than others, but no matter who you ask among restaurateurs, this is always at the top of the list.

Management 78

Management Management 78

Benchmarque

DECEMBER 30, 2019

Every year, we like to look back on what we’ve accomplished as a business and what we’re aiming to achieve moving forward. As the end of another year draws near, t’s a great opportunity to check-in not just in terms of habits and New Years Resolutions but also new strategies to maintain (or build) a healthy lifestyle for yourself.

2019 52

2019 Hospitality 52

Modern Restaurant Management

DECEMBER 30, 2019

Remodeling a restaurant is not only a big expense but can also lead to downtime when you can least afford it. According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market.

Front of House 113

Front of House Design Equipment 2017 113

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