Restaurant Engine

JANUARY 13, 2021

With the right smartphone or camera, you can take great looking food photos. Is social media marketing on the menu for your restaurant’s marketing plan? If not, it’s time now to harness its power for your restaurant. You know that owning a restaurant takes a lot of time and a lot of work. Not only are you responsible for staff, your menu, your customers, and keeping everything moving, you are responsible for marketing your restaurant in the best way possible.

Social Media 98

Social Media Marketing Email Marketing Coupons 98

Modern Restaurant Management

JANUARY 13, 2021

The old nursery rhyme, “Jack be nimble, Jack be quick” could sum up the actions of successful restaurant operators in 2020. And, based on our recent survey of 830 US consumers, it’s likely a good mantra for 2021. Our team at Revenue Management Solutions has been carefully tracking consumer attitudes and behavior shifts since the start of the pandemic (April 2020) with qualitative and quantitative surveys across the US and from our international offices.

2021 148

2021 Fast Casual Consumer Goods Loyalty Program 148

The Restaurant Times

JANUARY 13, 2021

Rebranding is a great exercise to stimulate business growth while reaching out to a new set of customers. Rebranding a restaurant business becomes necessary to keep your restaurant relevant at a time of changing customer preferences and capture a bigger market share. However, rebranding a business may often come with the risk of losing brand recognition and alienating loyal customers.

Marketing 104

Marketing Social Media FOH Customer Service 104

Sling

JANUARY 13, 2021

Is your business thinking about getting involved in the gig economy? Does your business already rely on gig-economy workers? Either way, this new workforce is an integral part of business success in the 21st century. In this article, the workforce-management experts at Sling discuss everything you need to know about the gig economy so your business can adapt, evolve, and improve.

Mobile Ordering 78

Mobile Ordering Small Business Hiring Training 78

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.

Hiring

Foodable

JANUARY 13, 2021

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Rom Krupp, the chief executive officer and founder of OneDine , to explore off-premises ordering and how restaurants can leverage technology to drive sales and capture more self-delivery. Source: [link]. OneDine is a platform designed to support your business’s existing POS system in providing a comprehensive, cost-effective contactless ordering and payment process for servers a

Ordering 67

Ordering Technology Delivery Catering 67

Embrace the Suck

JANUARY 13, 2021

Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. While working ON your business sounds great, it appears to you to be more like a mythical creature that you will never catch.

Coaching 352

Coaching Back of House Front of House Training 352

EATER

JANUARY 13, 2021

The change, according to the company, is being made to regulate policies across stores and states When the pandemic began last March, grocery stores across the country were pressured into giving their workers, who were classified as essential, some better protections. There was extra “hazard pay,” as well as paid sick leave and other benefits extended to part-time workers.

Food 131

Food Healthcare Uniforms 2021 131

The Restaurant Manifesto

JANUARY 13, 2021

The newspaper's unyielding commitment to white food critics needs to end. The post Pete Wells Should Step Down As NYT Restaurant Critic appeared first on THE RESTAURANT MANIFESTO.

Food 105

Food 105

EATER

JANUARY 13, 2021

To relax at the end of the day, maybe we take slow breaths or turn our fingers to prunes in the bath. But if some entrepreneurs have their way, it’ll mean cracking open a can. [link].

123

123

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.

Hiring

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line.

Management 78

Management Management Point of Sale Waste 78

EATER

JANUARY 13, 2021

The potter is the youngest of about 20 people left in the world who are skilled enough to properly recreate traditional Korean onggi Jin-Gyu learned the ancient art of onggi pot-making from his parents. Today, he is the youngest of about 20 people left in the world who are skilled enough to properly recreate traditional Korean onggi, a process which requires intense physical labor and adherence to traditional guidelines.

Uniforms 100

Uniforms Food Order Design Ordering 100

Sling

JANUARY 13, 2021

You can make your team an effective unit and help them get more things done by making time to focus on workplace productivity. Even small changes in the way your team works now can result in significant improvements in creativity, inspiration, and efficiency down the road. In this article, the workforce management experts at Sling give you tips and suggestions for improving workplace productivity for you, your team, and your business as a whole.

Tip Distribution 78

Tip Distribution Employee Relations Small Business Seating 78

EATER

JANUARY 13, 2021

According to the suit, Proposition 22 — the $218 million ballot measure from Doordash, Postmates, Instacart, and Uber that asserted that the tech companies shouldn’t be required to provide their drivers with the same worker protections required for every other employer in the state — violates the state Constitution [link].

Delivery 90

Delivery Food 90

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.

Food

Hot Schedules

JANUARY 13, 2021

Blog. The Restaurant Industry’s $284 Billion Lifeline. T he U.S. Small Business Administration re-opened on the Paycheck Protection Program (PPP) this week for new borrowers and certain previous borrowers. This revamped PPP makes $284B available to small businesses providing a lifeline for the industry. Smaller borrowers who never received PPP financing will be first in line to apply and submit their applications starting Wednesday January 12th, and soon thereafter, the Small Business Admi

Small Business 78

Small Business Employee Relations Website Management Hotels 78

EATER

JANUARY 13, 2021

Montreal’s Aunt Dai has seen an uptick in orders since its owner’s unvarnished commentary of dishes garnered tens of thousands of likes [link].

Menu 102

Menu Ordering 102

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line.

Management 15

Management Management Point of Sale Waste 15

EATER

JANUARY 13, 2021

After the pandemic halted their hotel careers, Anna Lindsey and Logan Sandoval hunkered down in Simi Valley to start Zef BBQ [link].

Hotels 105

Hotels 105

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

EATER

JANUARY 13, 2021

An ah-so is the must-have tool for top sommeliers like Derrick Westbrook Debates over wine openers tend to hinge (ha) on one main comparison: the classic double-hinged corkscrew, often simply referred to as a wine key or a waiter’s corkscrew, versus, well, everything else. The simple wine key is considered the superior tool by most sommeliers, preferable to a “butterfly” or winged corkscrew (the kind with two arms) or quick-fix gadgets like the Rabbit.

Reference 78

Reference Pricing 78

EATER

JANUARY 13, 2021

In addition to cold cuts, Subway protein bowls offer steak and chicken. | Subway. Feast your eyes on cornucopias of salami, turkey, and pepperoni — no bread (or joy) in sight! At this point, pretty much every fast-casual restaurant has a protein bowl on its menu and now Subway is getting in on the action. While protein bowls are often geared towards the health-conscious or those looking to pack a convenient meal into an easy-to-consume format, the sandwich chain is taking a different, decidedly

Fast Casual 75

Fast Casual 2021 Casual Events 75

EATER

JANUARY 13, 2021

Edouard Massih of Edy’s Grocer is ready to go big [link].

79

79