Tue.Dec 22, 2020

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Grant Money Is a Viable Option for Restaurant Funding

Modern Restaurant Management

2020 has been a year like no other for restaurants and the companies who support and supply them. Sadly, too many have closed permanently. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. Yes, a grant because they are for more than nonprofits.

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Menu Prices Will Go Up With a Higher Minimum Wage. But You’ve Been Underpaying for Years.

EATER

A Fight for 15 protest in New York City | a katz /Shutterstock. Fairness has the potential to be a fundamental part of a restaurant’s business plan In 2012, the organization Fight for 15 , composed of fast-food workers who walked off the job to demand a living wage and workers’ rights, formed in New York City. The federal minimum wage has stayed stagnant at $7.25 an hour since 2009, a rate that, adjusted for inflation , is “about 29 percent less per hour than [workers’] counterparts made 50 year

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Spreading Southern Hospitality Through the Pandemic

Modern Restaurant Management

Like many fellow restaurant groups, this year has been challenging for a variety of departments at Sonny’s BBQ, due to the impact of COVID-19. Overall, the biggest lesson we’ve taken from this unpredictable year is that in order to successfully spread the spirit of BBQ and kindness, we need to be transparent with our communities, engage with our most loyal customers, and be there for them in hard times.

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Executive Insights: The Next Generation Consumer Shift

Foodable

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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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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New Experiences and Channels: The Restaurant Industry in 2021

Modern Restaurant Management

2020 has been an incredibly trying year for the restaurant industry. It's estimated that 100,000 restaurants have already closed because of the pandemic and there’s no doubt that we will continue to feel the effects of 2020 well into 2021. However, not all hope is lost. As operators begin to firm up plans for the new year, they should keep in mind the wants and needs of their guests and take the lessons they’ve learned this year to prep themselves for what’s next to drive f

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Small Business Optimism Persists, Despite the Pandemic

Modern Restaurant Management

Businesses and consumers alike are finding ways to adapt and stay resilient during these unprecedented times. Though recovery may take time, a new report confirms the strength of entrepreneurialism and grit of small business owners, including restaurants, who remain optimistic that their businesses will overcome any present and future obstacle with the right resources and preparedness.

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The Dozen - Last Fizz

Sante

SparklingRed-JXAXFH.jpg. Author(s): Roger Morris. Teaser: 2020 may have lost a lot of its sparkle, but there bubbles straight ahead. If our lives could be thought of in the same way we think about vintages of wine, then 2020 would be a somewhat nightmarish vintage punctuated by a gloomy spring and summer but having a few rays of sun in early November and a renewed hope as December progressed.

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A Juicy Conversation (Podcast)

Modern Restaurant Management

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Jamba President Geoff Henry about the brand's evolution. They touch on new store designs, improvements in its digital platforms, in-store experience, its COVID response and the recent addtion of food trucks into its business model.

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The Microwave’s ‘Add 30 Seconds’ Button Offers an Escape From Cold Digital Precision

EATER

For all the exactitude that governs the microwave — and that the microwave tries to impose on our food and our cooking — the reality is that things can’t be so neatly stuffed into a convenient digital box [link].

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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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Chipotle Stock Analysis

Foodable

The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron explores why, in terms of the stock market, Chipotle has become one of the winners of the fast casual sector.

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D.C. Begins a 3-Week Shutdown on Indoor Dining

EATER

An order issued late on a Friday night closes dining rooms from Christmas Eve through January 14 [link].

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Food, Agriculture Essential Workers Should Be Among Next in Line for Vaccine, CDC Panel Votes

EATER

Photo: El Nariz /Shutterstock. Plus, $284 billion for the Paycheck Protection Program’s next round, and other news to start the day CDC panel votes to prioritize food and other essential workers, among other groups, for vaccination. Frontline essential workers, including those in the food production and agriculture sectors, should be next in line for the coronavirus vaccine , along with people ages 75 and older, the Centers for Disease Control and Prevention proposed in an interim recommendation

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The Business of Meatless Meat

EATER

Photo by Alex Tai/SOPA Images/LightRocket via Getty Images. An interview with Beyond Meat CEO Ethan Brown [link].

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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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How Indigenous Taqueros From Oaxaca Made LA the Capital for CDMX-Style Al Pastor 

EATER

Mixe taqueros have been a huge reason why LA has such great al pastor tacos [link].

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Get a Breakfast Tray, Live That Bed Life

EATER

From eating in bed to Zooms with friends, a breakfast tray is essential to living your best bed life Within a week of returning home from the hospital with my new baby, I ordered a breakfast-in-bed tray. I was on a grueling schedule, pumping day and night, and I needed a place to set up snacks to keep my energy up and my laptop to help pass the time.

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Houston-Area Restaurants Must Yet Again Decrease Capacity as COVID-19 Cases Spike

EATER

Businesses in Gulf Coast counties face yet another rollback [link].

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The Best Wine Subscriptions, According to Sommeliers

EATER

[link].

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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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A Los Angeles Bread Maestro Shares His Tips for Sourdough Perfection

EATER

Sourdough boules from Bub & Grandma’s | Instagram. Listen up, dough fans: Andy Kadin of LA’s Bub & Grandma’s bakery has some advice If social media is any indication, 100 percent of American households turned into upscale boulangeries in the year 2020. Endlessly filtered photos of golden, crusty, airy, homebaked loaves have been flowing by on everyone’s feeds, even during the pandemic’s early days when flour and starter were scarce commodities.

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How Our Favorite People (Outside the Restaurant World) Ate in 2020

EATER

Annie Murphy, Maya Erskine, Paul Feig, Big Freedia, and more answered all our questions about their year in eating In a strange year, when so many hours have been spent quarantining at home, stars have never been more or less like us. While everyone faces different challenges based on income, background, location, and a host of other factors, we all have to eat, and, for the most part, the way we dine has undergone a major overhaul.

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