7 Shifts
MAY 1, 2020
It’s no surprise that restaurants have been hit hard during the COVID-19 health crisis. However, pivoting your business model to takeout and delivery is not always the best—or only—option your restaurant has to boost sales during this time. With dine-in officially off the menu, we’re sharing a few options for restaurants to consider to pivot their business model during COVID-19. 1.
Cheetah
MAY 1, 2020
Reading Time: 3 minutes. In an effort to help San Francisco restaurants stay afloat in this unstable economic reality, Mayor London Breed has recently capped the fees food delivery apps can charge restaurants at 15%. “In these tough financial circumstances,” Breed said in a statement , “every dollar counts and can make the difference between a restaurant staying open, or shuttering.
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Modern Restaurant Management
MAY 1, 2020
If not properly cleaned, ice machines can serve as the perfect breeding ground for slime and mold to form due to its damp and dark environment. As water flows over the ice making surface of the system, contaminants can spread through the ice machine and start to grow. While many preventive steps can be taken to avoid large buildups of mold, slime, scale and sediment, restaurants often miss the warning signs due to a lack of proper ice machine education.
Lavu
MAY 1, 2020
The world is facing tumultuous times with the COVID-19 pandemic, but the silver lining is the need to serve others is surfacing in the food industry as well as for individuals. Studies by The Graduate School of Stanford Business , which were published in the Journal of Positive Psychology, have shown that taking the opportunity to serve others results in a stronger sense of purpose, which ultimately leads to better mental health and physical well-being.
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.
Thrive POS
MAY 1, 2020
Tips for Social Distancing Your Deliveries.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Foodable
MAY 1, 2020
Listen to "29. Firehouse Subs Prioritizes Consistency, Quality, and Speed of Service" on Spreaker. On this episode of the Takeout, Delivery, and Catering Show, podcast host Valerie Killifer chats with Risa Rappaport, the director of off-premise operations for Firehouse Subs. Rappaport joined the Firehouse Subs team in 2016. Firehouse Subs is a fast casual restaurant chain based in Jacksonville, Florida.
FreshCheq
MAY 1, 2020
How effective are the line checks in your restaurant? How are employees trained on them? Are they getting done on time? Are they getting done vigorously or as an afterthought?
Foodable
MAY 1, 2020
In this episode of Fast Casual Nation , Paul Barron interviews the masterminds behind the superior, Italian sandwich concept– Matt & Marie's. Marie Capp and Justin Saplosky, founders of Matt & Marie’s, share their success story, going from business school collegians to craft sandwich restauranteurs. Capp and Saplosky met at the Wharton School of business, where they quickly realized they shared a love for sandwiches.
Modern Restaurant Management
MAY 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. Yelp Economic Average. Q1 Yelp Economic Average (YEA) , which takes a holistic look at the local economic changes since the start of 2020, focused on the economic impact of COVID-19.
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.
The Salt
MAY 1, 2020
Some businesses and employee advocates say they're not getting much help from the federal government to ensure workers' safety from the coronavirus pandemic.
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