Tue.Apr 28, 2020

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The Best Online Ordering Platforms to Keep Your Restaurant Running

7 Shifts

Now more than ever, food delivery is top of mind for restaurant operators. During COVID-19, where most areas have mandated restaurant closures, delivery is one of the only ways for restaurants to make up their sales—and choosing the right delivery platform can help your restaurant succeed. If you’ve pivoted your restaurant to offer takeout and delivery , then you should know the differences between the major third-party delivery apps.

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Restaurant Resiliency: Deploying and Securing New Operational Models

Modern Restaurant Management

From the expansion of drive-through operations, delivery services and curbside pick-up, to on-lot pop-up restaurants and even satellite locations, restaurants are using technology to survive and, in some cases, thrive in these challenging times. Restaurants Doubling Down on Drive-Thru, Curbside and Delivery. According to The NPD Group, take-out and delivery accounted for nearly 50 percent of all restaurant spend in 2019.

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Got milk? Breaking down the pros and cons of plant-based milks

Typsy

For obvious reasons, people across the world are spending more time at home – and taking the opportunity to examine their spending and dining preferences. If we’re being forced to adopt a new normal, shouldn’t it at least be an upgrade on the “normal” we used to have? Did you know that cattle farming is more harmful to the environment than CO2 emissions from cars ?

Dine-in 167
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How Point of Sale Systems Software is Evolving

Focus POS

Over the last few decades, restaurant technology has made rapid advancements to keep up with the evolving industry. What started out as a simple cash register has developed into the backbone of a restaurant’s technology infrastructure. While many restaurants are still stuck using outdated legacy POS systems, modern point of sale system software is changing to address new challenges faced by the contemporary restaurant.

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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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What are Online Ordering Considerations During COVID-19?

Modern Restaurant Management

This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Right now, restaurant operators are doing anything and everything they can think of to earn revenue and they’re asking us a lot of questions in terms of technology challenges and opportunities.

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Learn Italian Wine

A Wine Story

Learn Italian Wine map. Learn Italian Wine. When it comes to buying wine for tonight’s dinner, what country comes to mind? If it’s Italy, you are keeping in step with most wine consumers in the USA. Most Americans look to Italy for wine, and the country is one of the most popular of all the European countries for wine imports. For this reason alone, it’s important to learn Italian wine so you know what to order in restaurants when you are out with friends, clients, or family.

2013 127
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Mattenga’s Pizzeria Brings the Pizza Party Home during COVID-19

Xtra Chef

Restaurant owners are accustomed to putting out fires and making decisions on the fly. Under normal operating circumstances, swift and decisive action is an absolute necessity. As restaurant owners, Matt and Hengam Stanfield are no strangers to making quick choices. They’ve owned and operated Mattenga’s Pizzeria in the San Antonio, Texas area since 2014 and opened a second location in 2017.

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Hungry for Content? Listen to The Vollrath Feed

KaTom

Vollrath Serves Up a New Podcast for the Foodservice Industry. At a time when the COVID-19 crisis has required most of the population to stay home and forced restaurants, bars, and hotels into drastic operational shifts, many of us are left with extra time on our hands. For those with careers in the foodservice industry, where the chaos of a commercial kitchen often forges unique bonds, the past several weeks have been suddenly absent of the tight-knit communities that help them thrive.

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Rise of the Dark Kitchens | Restaurant Recovery Special Series

Foodable

Check out the Restaurant Recovery Resource to keep up to date for the latest innovations and ideas to help your business recover from the crisis. Dark kitchens were on the rise before coronavirus hit. Now, with countless restaurants limited to only pickup and delivery orders, they have become a necessity. In this episode of The Barron Report, host Paul Barron sits down with Geoff Alexander—the president of Asian fast casual joint Wow Bao —to explore how dark kitchens might be a solution for bran

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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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Task management

Sling

Create and assign to-dos so your employees are clear about their responsibilities for each shift. Learn more > The post Task management appeared first on Sling.

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DeliverThat on Delivering Your Brand’s Promise

Foodable

Listen to "28. DeliverThat on Delivering Your Brand’s Promise" on Spreaker. On this episode of the Takeout, Delivery, and Catering Show, podcast host Valerie Killifer sits down with Aaron Hoffman, the co-founder of popular third-party delivery service DeliverThat. Aaron Hoffman and John Zinno founded DeliverThat in their Ohio University dorm room in 2013, hand-delivering countless orders to their classmates for two years.

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Quinoa Cakes and Grillo!

Sante

20200425_122627_resized.jpg. Author(s): Penny Weiss. Teaser: Creativity in the kitchen when supplies are low is the new normal. Enjoying a glass of wine is a given! Many of us are frustrated and trying to be inventive in the kitchen as our food supplies dwindle and items become difficult to find. It is one of many challenges during our shelter in place and quarantine due to COVID-19.

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2019 Bonny Doon Vineyard Picpoul Beeswax Vineyard Arroyo Seco

Planet Grape

The post 2019 Bonny Doon Vineyard Picpoul Beeswax Vineyard Arroyo Seco appeared first on planet grape® wine review.

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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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The Dozen - Daze of Days

Sante

Terra alpina.jpg. Author(s): Roger Morris. Teaser: Food and drink writers are bombarded with requests to honor special days. So let’s raise our white wine glasses to Moms and our Tequila shot glasses to Mexicans for a day everywhere. There is some logic in having a reason to celebrate every day, and our friends whose job it is to publicize adult beverages seem to have found some reason to honor every one of them.

2018 130
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2019 Bonny Doon Vineyard Vin Gris de Cigare Central Coast

Planet Grape

The post 2019 Bonny Doon Vineyard Vin Gris de Cigare Central Coast appeared first on planet grape® wine review.

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Five F&B Business Agility Lessons Hard-Learned Amid the COVID-19 Catastrophe

Modern Restaurant Management

Mission critical elements of operational agility and what they ‘mean’ for individual restaurant, food service and hospitality businesses, and the industry at large, in the post-pandemic era. If there’s one thing the global restaurant and F&B community at large has learned from the COVID-19 pandemic that continues to ebb, flow and unfold on the daily, wreaking having on bottom lines in every corner of the world in its wake, it’s the outright imperative for hospitality

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2019 Bonny Doon Vineyard Le Cigare Blanc Central Coast

Planet Grape

The post 2019 Bonny Doon Vineyard Le Cigare Blanc Central Coast appeared first on planet grape® wine review.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Planning to start a Cloud kitchen? Here’s all you need to know before.

Bingage

The whole country is facing a global crisis caused by COVID-19 which led to a change in the way restaurants operates. Coronavirus pandemic created a massive agitation in the restaurant industry. Will be also sharing expected food industry trends 2020 stated by experts if the industry (Read the complete article for this ). With the crucial expected changes in the consumer eating habits after Coronavirus , Restaurants are whirling to online deliveries, dark kitchens or ghost restaurants or Cloud