Modern Restaurant Management

MARCH 21, 2023

With a looming recession, the QSR industry has been brainstorming ways to soften the expected blow to business. Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. However, technology is not yet advanced enough to supplant the human element in QSR locations, and with a recent push to increase minimum wage policies across the country, that labor is becoming increasingly expensive.

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Technology Menu Consumer Goods Waste 181

Perfect Daily Grind

MARCH 21, 2023

There are many actors involved in the coffee supply chain. From producers to traders to roasters to baristas, every industry professional adds value to the coffee sector. However, there are also a number of intermediaries in the coffee supply chain, including those who mill, transport, and export coffee in producing countries. And while these actors can certainly play an important role, their presence in the supply chain can often mean that producers end up receiving a smaller percentage of the

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Pricing Supplies Sustainability Consumer Goods 175

Sculpture Hospitality

MARCH 21, 2023

As a business owner or manager, one of your top priorities is ensuring that your inventory is properly managed. Without accurate and up-to-date inventory records, it's impossible to make informed decisions about purchasing, pricing, and sales.

Inventory 108

Inventory Pricing Management Management 108

The Rail

MARCH 21, 2023

By Andrea Abbondanza, Contributor In our previous QR blog post , we looked at seven reasons why your restaurant should start using QR codes and the immense benefits they provide both your guests and your staff. They help with everything from always have an updated menu, to faster service, to direct in-house marketing, and even less stressful staff! By placing QR codes in strategic locations throughout the restaurant, your guests can easily access the information they need without needing physica

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Menu Dine-in Social Media Front of House 92

Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation

Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being. Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies.

Hospitality

Open for Business

MARCH 21, 2023

Word-of-mouth marketing and evangelism marketing are valuable parts of a restaurant’s marketing strategy. Both terms refer to the same thing: getting people to talk about your business and growing your customer base. Because word-of-mouth marketing is an unpaid form of advertising, you can use this important tool no matter your restaurant’s marketing budget.

Marketing 78

Marketing Social Media Dine-in Customer Experience 78

Bottleneck Management

MARCH 21, 2023

Must-Have Kitchen Gadgets Some gadgets just make life easier. Chef Zach Van Gaasbeek , Bottleneck’s VP of Culinary Operations, tells us about the must-have kitchen gadgets he has at home. Immersion Blender This handheld blender is a quick and easy way to puree soups, sauces, or even smoothies. It allows you to blend right in your pot and helps avoid having to clean additional equipment.

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Food Equipment Operations Management 78

Restaurant Business

MARCH 21, 2023

The days of the tip jar are mostly in the past. But are POS tip prompts hurting more than helping? Fast-food employees give their perspective.

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Food POS Operations 98

EATER

MARCH 21, 2023

McDonald’s employees walk out during a Fight for $15 protest. | David McNew/Getty Images The FAST Recovery Act, which sets much-needed workplace standards for fast-food workers, will be in the hands of California voters in 2024 This story was originally published on Civil Eats. When Ingrid Vilorio tested positive for COVID-19 in March 2021, she wasn’t worried about her symptoms or even ending up in the hospital.

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Food Food Safety Restaurant Law Franchise 79

Foodable

MARCH 21, 2023

Listen to "10. The Startup Nation; Hospitality and Tech" on Spreaker. Joining IFBTA CEO Rob Grimes this week on Accelerate is Tomer Moore, founder of the Israeli Restaurant Association; Misadanim Chazakim Beyachad (Restauranteurs are Stronger Together). Tomer has background as a restauranteur, opening over 10 restaurants and working with Tech startups.

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Hospitality POS Tourism Technology 75

Advertiser: Paycor

Discover the power of AI in recruitment with Paycor’s complete guide. Learn how to streamline your hiring process, increase interview pipeline, uncover candidates other tools miss, and save time. Get ready to revolutionize your talent acquisition strategy today!

Recruiting

Restaurant Business

MARCH 21, 2023

The American style of tipping your server emerged during reconstruction and took decades to be accepted. But it became entrenched during Prohibition and is now a deeply ingrained social norm.

Operations 98

Operations 98

Foodable

MARCH 21, 2023

Listen to "From Mom's Kitchen To A Multi-Unit Brand | Season 8, Vol. 26" on Spreaker. In the latest episode of Hospitality Hangout , Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Otto Othman, Chief executive officer and Co-founder of PINCHO, a premium Latin street food concept. Othman was born and raised in Brazil and moved to the United States when he was sixteen.

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Hospitality Fast Casual Casual Food 82

Restaurant Business

MARCH 21, 2023

Restaurant Rewind: The uninitiated will be asking themselves that very question when the brand hits the East Coast. Here’s a look at the quirks that have helped make the chain a cult favorite.

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Specials Operations 98

Sante

MARCH 21, 2023

The Old Dominion has adopted the Petits - Manseng & Verdot - and the kids are alright.

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Speaker: Joseph Guszkowski - Senior Technology Editor, Restaurant Business | Jay Ashton - National Brand Activation Manager, Sysco | Dan Maimone - Global Director of Customer Success Operations, Harri

ChatGPT has made a significant impact on the hospitality industry, particularly in restaurants, by revolutionizing customer interactions and improving overall experiences. With its natural language processing capabilities and vast knowledge base, ChatGPT acts as a virtual assistant, providing instant assistance and streamlining various processes. In the near future, ChatGPT will transform the hospitality industry by enhancing communication, improving efficiency, and elevating the dining experien

Hospitality

Restaurant Business

MARCH 21, 2023

Many have tried to move away from traditional tipping, only to turn back. But the idea continues to evolve as operators look for new models to ensure pay equity.

Operations 98

Operations 98

Sante

MARCH 21, 2023

A Better Spirits Glass

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Restaurant Business

MARCH 21, 2023

Global influence is making its appearance on the dessert menu as operators notice consumers’ desire to try global eats during all parts of their meals.

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Menu Influencer Operations Food 98

Open for Business

MARCH 21, 2023

Though every restaurant kitchen is a special snowflake, most have this in common: a heavy duty commercial range lit up with flickering blue gas flames. It’s an altar to #cheflife. The element of fire is central to restaurant mythology. It’s dramatic, it’s extreme, and it’s a little dangerous. Fire is the heart of a chef’s magic act of transforming raw ingredients into the food guests crave.

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Kitchen Safety Food Safety Food Supply Food 88

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Artificial Intelligence continues to dominate conversations around technology. The transformative potential for this technology is massive. Virtually no industry is siloed from the possibilities of artificial intelligence, including restaurants. All new technologies come with a degree of uncertainty. Considering AI’s disruptive potential, many in the restaurant industry have feelings ranging from curiosity to concern regarding what these advancements might mean for the workers powering restauran

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Restaurant Business

MARCH 21, 2023

The pandemic and its aftermath have upended tipping etiquette in America, leaving consumers frustrated and confused even as many pony up for the extra charges.

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EATER

MARCH 21, 2023

Daniela Jordan-Villaveces If you’re craving a simple, very satisfying dinner, it’s hard to go wrong with the quintessentially Iranian comfort food We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on.

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Take-out Food Serving Book 80

Restaurant Business

MARCH 21, 2023

A Deeper Dive: This week’s podcast focuses on tipping from the view of the restaurant employee, and why they like them at both full-service and limited-service restaurants.

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Restaurant Business

MARCH 21, 2023

The AI chat bot can do a little bit of everything, from writing menu descriptions to spitballing with the CEO. But its most intriguing abilities could take years to refine.

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Menu Technology 105

Advertiser: Paycor

All hourly workers want similar things, but when it comes to recruiting & retention, it helps to understand personal motivations. Download Paycor’s guide to learn how to find & keep the 5 types of hourly workers.

Recruiting

Restaurant Business

MARCH 21, 2023

After serving as brand president of The Habit Burger Grill for nearly a year, Hennessy on June 6 will replace Russ Bendel, who announced plans to retire as CEO last year.

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Serving Leadership 105

Restaurant Business

MARCH 21, 2023

The company reimburses its executives for their purchases of Domino’s food, which gives us some insight into their pizza-buying habits. CEO Russ Weiner bought $7,000 worth of pizzas last year.

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Food 98

Restaurant Business

MARCH 21, 2023

The Bottom Line: CEO Russell Weiner bought more than $1 million in stock earlier this month. But reversing the stock price’s recent slump will take a lot more.

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Restaurant Business

MARCH 21, 2023

Inflation, guest expectations and a customer’s mood all play into how generous or stingy a tip will be. Good service may have nothing—or a lot—to do with it.

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Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. In our white paper “Maximizing Profits,” we show how you can improve your restaurant profit margins by implementing flexible technology. Because hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen to your guests faster.

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