Modern Restaurant Management

MAY 22, 2023

Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. “As budgets are tightening, restaurants must acknowledge that eating out is becoming a luxury,” Provoke Insights President Carly Fink told MRM. “Establishments should ensure that the experience is worthwhile to the customer with high customer service and great food.

Loyalty Program 141

Loyalty Program Dine-in Menu Customer Service 141

Thrive POS

MAY 22, 2023

In today's fast-paced world of pizza delivery, having an advanced POS system is essential for seamless operations and customer satisfaction. An advanced POS system offers a comprehensive solution to elevate your pizza delivery services. From efficient order management to streamlined delivery processes, it ensures a seamless and enjoyable experience for both customers and staff.

POS 131

POS Delivery Customer Service Customer Experience 131

Perfect Daily Grind

MAY 22, 2023

Every year, there are plenty of green coffee auctions that take place in the specialty coffee industry. Whether in-person or virtual , these platforms provide producers with opportunities to showcase their best coffees – and potentially receive higher prices for them. Moreover, some private auctions also grant roasters and green coffee buyers access to more limited-edition or ultra-rare lots.

Pricing 141

Pricing Sustainability Sourcing 2004 141

EATER

MAY 22, 2023

Joey Chestnut. | Lille Allen/Eater In “Raw Dog,” Jamie Loftus takes a trip to Coney Island’s annual Fourth of July hot dog eating competition and comes to understand the spellbinding appeal of Joey Chestnut Raw Dog is on sale May 23. The hot dog, if you think about it even a little bit, is a food ripe for further exploration. Few among us are quite sure what it contains.

Food Safety 98

Food Safety Take-out Seating Food 98

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

Restaurant Business

MAY 22, 2023

Surcharges have become routine after residents voted to kill the tip credit. Now, operators and customers are coming across the unexpected side effects.

Operations 98

Operations 98

Sante

MAY 22, 2023

New York, NY (May 17, 2023) — Amber Beverage Group (ABG), owner of KAH® Tequila, launched its exceptional Tequila in the US in late Continue Reading

Beverage 181

Beverage 2023 Marketing 181

Restaurant Business

MAY 22, 2023

Smart trash bins and computer vision are a couple of out-there innovations that could be making their way to restaurants soon.

Innovation 119

Innovation Technology 119

Sante

MAY 22, 2023

Variations on a theme with two whiskey producers, one with an Armagnac bias.

188

188

Restaurant Business

MAY 22, 2023

Taste Tracker: CPK sells salad dressings; Arby’s elevates a burger and fries; fan fave doughnuts return to Krispy Kreme; a giant pizza comes to Cici’s; and more menu news of the week.

Menu 98

Menu Food 98

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

EATER

MAY 22, 2023

A lot more goes into making a large cube, sphere, or column of ice than meets the eye “If you’re going to pay top dollar for a superior cocktail,” says Hundredweight Big Ice owner Richard Boccato, “then the frozen water that goes into that cocktail should be as important an ingredient as everything else that goes into it.” The “frozen water” he is referring to is what most people would call an ice cube.

Bar 77

Bar Reference Take-out 77

Restaurant Business

MAY 22, 2023

This Japan-born chain has 500 units across Asia and in May launched franchising in the U.S. and Canada with an eye on university settings.

Fast Casual 105

Fast Casual Casual Franchise Franchising 105

Restaurant Technology Guys

MAY 22, 2023

Jeremy talks with the Co-Founders of Juicer CARL ORSBOURN and ASHWIN KAMLANI (juicerpricing.com) about their journey to help restaurants understand the power of data to make pricing decisions. Our conversation is a master class on the use of data to make better decisions within your restaurant pricing strategy. The days of guessing your menu prices are over.

Pricing 60

Pricing Technology Menu 60

Restaurant Business

MAY 22, 2023

And no, this account wasn’t written by an AI bot to ease two journalists’ lives.

Technology 116

Technology 116

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

The Salt

MAY 22, 2023

That's what Drury Beer Hall calls its wagyu burger that comes complete with caviar, fresh black truffle and lobster meat — all wrapped in gold leaf and served with a pour of cognac. It costs $700.

Serving 41

Serving 41

Blue Orbit Restaurant Consulting

MAY 22, 2023

Folks who own restaurants may not own them forever. Sometimes owners have made their money and enjoyed the experience, and now want to retire or move on to another chapter in their lives. Other times the restaurant business wasn’t for them and they want to throw in the towel. Still other times, an investor will … How to Value a Restaurant Read More » The post How to Value a Restaurant first appeared on Blue Orbit Restaurant Consulting.

Seasonal Menu 40

Seasonal Menu Menu Hospitality Leadership 40