Modern Restaurant Management

DECEMBER 1, 2020

With new health and safety guidelines and constantly-evolving regulations, restaurant owners are faced with unique challenges to continue delivering a positive dining experience to customers. And while the pressures of the pandemic continue, customer loyalty can play a role in whether or not restaurants will sink or swim. It's reported that with as little as a five percent increase in customer retention, a business can improve its overall profits by up to 25 percent.

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Loyalty Program Customer Experience Point of Sale Employee Relations 185

7 Shifts

DECEMBER 1, 2020

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.

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Food Management Management White Paper 370

Typsy

DECEMBER 1, 2020

Once a fringe concept within the hospitality industry, sustainability has become a hot trend as we dive deeper into the 21st century. And for good reason — in a world under the continual threat of a pandemic, sustainability is more important than ever, from both an environmental and financial standpoint. In today’s blog post, guest contributor Beau Peters is back to talk us through how green initiatives can save you money while saving the planet.

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Hotels Sustainability Hospitality Blog 164

Modern Restaurant Management

DECEMBER 1, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talk franchising with Dan Rowe, Founder & CEO of Fransmart. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today.

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Franchise Franchising Small Business Specials 105

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

Deliverect

DECEMBER 1, 2020

With the festive season in full swing, pubs, bars and restaurants are looking for ways to bring in some extra holiday revenue to make up for this tough year. And because alcoho l makes up between 20 and 25% of a restaurant’s income , it’s important to find new ways of moving it - especially in times like these. While alcohol delivery services are nothing new, they're more important now than ever.

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Delivery License Online Ordering Customer Service 78

Deliverect

DECEMBER 1, 2020

With the festive season in full swing, pubs, bars and restaurants are looking for ways to bring in some extra holiday revenue to make up for this tough year. And because alcoho l makes up between 20 and 25% of a restaurant’s income , it’s important to find new ways of moving it - especially in times like these. While alcohol delivery services are nothing new, they're more important now than ever.

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Delivery License Online Ordering Customer Service 78

EATER

DECEMBER 1, 2020

Cookie stamps are the answer to icing aversion. Say goodbye to messy icing and tedious rolling and cutting I hate frosting cookies. Absolutely loathe it. Unlike other, more forgiving aspects of baking, for me, cookie decorating has a well-proven zero-percent chance of success. I’m a decent baker ( check it) but never, not once, have I managed to pull off a cute woodland creature or Christmas tree or butterfly or whatever that bears even a slight resemblance to the original.

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2020 Management Management 76

Foodable

DECEMBER 1, 2020

With ever-changing COVID-19 regulations and guidelines, operators are struggling to keep their restaurants afloat. Recover America is a virtual event committed to helping operators rebuild their business and better prepare for the future, providing local level consumer trends and key insights regarding the inner workings of the restaurant and hospitality industry.

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Events Food Safety Customer Service Consumer Goods 52

Restaurant Den

DECEMBER 1, 2020

Thriving restaurants are the product of dozens, if not hundreds, of small things going right. It’s all about consistency. Every diner should get an equally great experience with every visit. If they have a sensational meal, then you better believe they’ll bring their friends and family along next time. And guess what? They’ll expect the […]. The post How to Bring Your Restaurant’s Employee Scheduling to the Next Level appeared first on Restaurant Den.

Operations 59

Operations 59

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

Foodable

DECEMBER 1, 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 sits down with Aaron Noveshen, the founder of The Culinary Edge. Barron and Noveshen explore how restaurants are transforming their business models to accommodate coronavirus guidelines and regulations.

Innovation 52

Innovation Small Business Dine-in Hospitality 52

Gastro Gays

DECEMBER 1, 2020

There’s something self-effacing about Conor Halpenny, the talented chef at the helm of Square Restaurant in Dundalk who bears an incredible pedigree, from stints at Michelin-starred Chapter One and Tankardstown’s fine dining Brabazon restaurant, as…

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Fine Dining Dine-in Travel 116

EATER

DECEMBER 1, 2020

Restaurant owners say public health officials can’t definitively link on-site dining with a rise in cases, and they’re (mostly) right — but that’s not why officials shut them down [link].

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Dine-in Outdoor Definition 114

T-Ching

DECEMBER 1, 2020

Lochan Tea is experiencing the pandemic as a tea grower, processor, and exporter. Contacted via email, Rajiv Lochan kindly agreed to share the impacts over the past nine months, as well as his prediction for 2021. What follows is a transcript of our correspondence on 18 October 2020. “The pandemic looked terrifying in the beginning, when it disrupted plucking in both the Darjeeling and Terai areas.

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2021 2020 Pricing Supplies 91

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.

Food

EATER

DECEMBER 1, 2020

Nina Firsova /Shutterstock. This combination of leafy green herbs, olive oil, and garlic are the building blocks for a truly versatile sauce This post originally appeared in the November 30, 2020 edition of The Mov e , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.

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White Paper Fine Dining Dine-in Take-out 82

The Salt

DECEMBER 1, 2020

French chef Beniot Bruel created a pie with 254 varieties of cheese. The chef carefully measured out small portions to ensure each distinct cheese counted toward the final number.

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EATER

DECEMBER 1, 2020

The broken lemon tart at Osteria Francescana, which holds on to three Michelin stars in 2021 | Netflix. Florence, Trieste, and San Pietro All’Olmo have new two-star restaurants in the latest edition of the dining guide Given the state of things in the U.S., Michelin is steering clear from restaurant ranking in cities like Los Angeles and New York , but the French tire company is continuing to award stars to restaurants elsewhere in the world.

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2021 Dine-in 63

Planet Grape

DECEMBER 1, 2020

The post 2017 Mazzei Castello di Fonterutoli Vicoregio Chianti Classico Gran Selezione appeared first on planet grape® wine review.

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2017 78

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

EATER

DECEMBER 1, 2020

AFP via Getty Images. [link].

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Planet Grape

DECEMBER 1, 2020

The post 2017 Mazzei Castello di Fonterutoli Badiola Chianti Classico Gran Selezione appeared first on planet grape® wine review.

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2017 78

Future Food

DECEMBER 1, 2020

Image via Good Food. A seat is a terrible thing to waste: Restaurateurs need to be proactive in eliminating no-shows. The hospitality industry - restaurants, cafes and the very people that operate these establishments - have received considerable customer backlash of late as they seek to receive advance payment for future table bookings. Venues are requiring pre-payment as a strategy to reduce the costs of no-shows which slow their financial recovery caused by the pandemic.

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Book Seating Fine Dining Customer Service 78

Planet Grape

DECEMBER 1, 2020

The post 2017 Mazzei Castello di Fonterutoli Chianti Classico Gran Selezione appeared first on planet grape® wine review.

2017 78

2017 78

Advertiser: Paycor

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.

Recruiting

Tundra Restaurant Suppkly

DECEMBER 1, 2020

If you’re like us, you’ve probably ordered in more this year than ever before. But food delivery apps such as Grubhub, DoorDash, and UberEats had already been gaining popularity even before the pandemic hit. And as the demand for getting restaurant food to go continues to increase, consumer expectations are rising across the board – floppy pizza isn’t going to cut it anymore.

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Recycling Food Transportation Sustainability 36

Planet Grape

DECEMBER 1, 2020

The post 2018 Mazzei Siepi Toscana appeared first on planet grape® wine review.

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2018 78

Rocket Fuel

DECEMBER 1, 2020

Loss Prevention Metrics You’ll Need in 2021. The post Loss Prevention Metrics You’ll Need in 2021 appeared first on Delaget.

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2021 Blog 40

EATER

DECEMBER 1, 2020

Shutterstock. “He asked me to take my mask off so they could see my face and decide how much to tip me” A new report from One Fair Wage outlines the unsafe and unfair treatment of tipped service workers during the pandemic, and as is unfortunately expected, the current state of affairs is bleak as hell. The survey of 1,675 tipped service workers in New York, New Jersey, Illinois, Pennsylvania, Massachusetts, and Washington D.C. reveals that workers are worried for their health and safety as rest

Customer Service 141

Customer Service 2014 Management Management 141

Advertiser: Paycor

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.

Recruiting