Tue.Apr 21, 2020

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Six reasons to embrace online hospitality learning

Typsy

With millions of people across the world working from home, or furloughed, undertaking online training has never been more crucial to the continuing success of a business. Skilled, motivated employees are the heart and soul of the hospitality industry, and there’s no better way to stay motivated, invested and skilled than helping workers broaden their knowledge base.

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Ghost Kitchen Masterminds Behind R2 Provisions, Part 2

Hot Schedules

Blog. Ghost Kitchen Masterminds Behind R2 Provisions, Part 2. Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic. W e continue with part 2 of 2 of the Ghost Kitchen Masterminds interview with Chef Rosana Rivera of R2 Provisions where she shared how operations changed during the COVID pandemic, about her ghost kitchen’s growth, and what to expect when restaurants are ready to open their doors. .

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FDA Relaxes Nutrition Facts and Menu Labeling Requirements for Restaurants and Food Manufacturers During COVID-19 Emergency

Modern Restaurant Management

The U.S. Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. As reported every day in the news, kitchens across the country are shuttering often with inventory on hand and retailers cannot stock their shelves fast enough to meet consumer demand as panic-buying abounds.

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Which Chain Restaurants Have Family Meals?

KaTom

Feed the Whole Family with These Deals. Throughout March and April, COVID-19 closures have limited restaurant operations to serving customers via drive-thru, pickup, and delivery. Some of the industry’s biggest full-service restaurants have rolled out special menu options – many of them available only for a limited time – for families who want to enjoy the ease and taste of a restaurant-quality meal at home during isolation.

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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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How Business Insurance Could Save Your Restaurant from COVID-19

Modern Restaurant Management

As of the end of March, almost a third of Americans were under some type of “stay-at-home” order due to COVID-19, either mandated locally or statewide, with no immediate end in sight. This world-altering development—part of a rational and effective public health strategy to slow the spread of disease and help our health care system cope with the devastating illness—has also been a widespread and immediate economic disaster for the nation’s restaurant and food servic

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Unprecedented Effects: How the Hospitality Industry Will Recover

Modern Restaurant Management

There is no doubt that COVID-19 has had an unprecedented effect on the economy in general and the way people live their daily lives. While it appears that every industry has been affected, some sectors have been hit harder than others, each with its own unique set of circumstances. The hospitality industry is no exception and it appears as if there are both good times and bad times ahead.

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The Why And How of Streamlining Shift-Scheduling

Bizimply

While the current lockdown circumstances have forced many businesses to suspend operations temporarily, at Bizimply we believe in making the most of this downtime. Right now, learning is one of the most accessible and important activities to undertake. . The post The Why And How of Streamlining Shift-Scheduling appeared first on Bizimply.

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EARTH DAY CELEBRATES 50th ANNIVERSARY

Planet Grape

blog | April 20, 2020 – 6:00pm | By Catherine Fallis. This Wednesday, April 22nd, marks the 50th Anniversary of Earth Day. With factories closed, fewer cars on the road and people sheltering at home, skies are cleaner, grass is greener, and animal populations are booming and spreading back out. It is amazing to see a happier planet, if not its human population for a time.

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3 Reasons why it’s Time to Upgrade to Restaurant Cloud POS Software

Focus POS

According to the National Restaurant Association, guests prefer to interact digitally with eateries, by ordering, paying, specifying pickup or delivery and saving order preferences under their customer profiles. This trend will likely continue for the next decade and by 2030, the Association expects the industry to fully integrate with technology that focuses on mobility, ease of use, and heightened security.

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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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Takashi Miyazaki | Chew The Fat, Series 4, Episode 6

Gastro Gays

If you know Cork, you know the name Miyazaki, and you probably know Takashi himself too. Japanese-born, now Cork-based with his growing family, Miyazaki is a chef who has transformed the culinary offering in Cork,… The post Takashi Miyazaki | Chew The Fat, Series 4, Episode 6 appeared first on GastroGays.

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Texting Your Loyalty: Avoiding Potential TCPA Litigation

Modern Restaurant Management

Restaurants hit hard during the COVID-19 outbreak may be doing all they can to stay in touch with their customers to encourage them to participate in takeout and reward them for their loyalty. While text marketing to customers who have signed up for your loyalty program might seem like a fast and budget-friendly way to connect during the crisis, it also subjects restaurants to potential litigation under the Telephone Consumer Protection Act (TCPA).

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Essential Tips for Restaurant Safety and Food Sanitation

FreshCheq

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Infographic: Food Cost Variance is Taking a Bite Out of Your Profits

Crunchtime

Many restaurants that seem to be hitting the right metrics are actually losing money and don’t know it. That’s because they’re not tracking some key data points: what their food costs should be versus what they actually are.

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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.