Modern Restaurant Management

MARCH 16, 2021

With COVID-19 guidelines restricting dine-in, restaurants need revenue from sporting events now more than ever. One way to capture more sales? Trim the menu. For many restaurants, major sporting events are a predictable and dependable boon for food and bar sales throughout the year. But with COVID-19 restrictions putting a damper on indoor dining, restaurant owners are scrambling to make the most of these timely moments through off-premise sales.

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Sports POS Menu Food Order 206

Cheetah

MARCH 16, 2021

Reading Time: 2 minutes. If you haven’t noticed, vegan is back. Big time. It’s not just the food, either. Vegan culture and plant-based diets are gaining ground in every aspect of life, from what we eat to what we wear to how we get around. It’s gotten to the point where, more than the food you eat, being vegan has become a lifestyle for millions of people.

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Food Truck Social Media Definition Delivery 148

Modern Restaurant Management

MARCH 16, 2021

Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. The Brigantine, Inc., owners of Portside Pier turned to technologies powered by Control4 so most of the building runs automatically every day, including the lights, climate controls, outdoor firepits, audio system, video displays and even the security system and surveillance cameras.

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Hospitality Magazine Customer Experience Outdoor 195

Sling

MARCH 16, 2021

Human capital management may sound like an impersonal process that your HR department uses once in a while without your business even noticing. But nothing could be further from the truth. Human capital management is an extremely personal process that affects the happiness, focus, and engagement of your employees. What’s more, it is not simply a cost of doing business — it is, rather, a core business asset.

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Management Management Leadership Employee Relations 78

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Leadership

Modern Restaurant Management

MARCH 16, 2021

Restaurant recovery is a main topic of discussion in this episode of The Main Course as we spoke with Cristin O’Hara, Managing Director, Restaurant Group, at Bank of America. “There is enthusiasm and positivity that the industry is turning the corner,” she said. “The second half of the year could see strong GDP growth, as people become more comfortable with returning to restaurants and the takeout business continues to soar.” Overall, she thinks the demand for dinin

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Dine-in Pricing Management Management 180

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Ken Burgin

MARCH 16, 2021

You’re a good manager – fair, not too emotional and you care about the staff. But over time they’ve taken more and more for granted – feeling entitled to extra favours, and assuming you make so much money it doesn’t matter. Why did this happen, and how can you make a change? For most people (like your staff), if you don’t give them rules and reasons why things have to be done a certain way, they will make up their own.

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Mobile Ordering Food Safety Online Ordering Take-out 78

Modern Restaurant Management

MARCH 16, 2021

As restaurant commerce experts, GoTab is helping operators upgrade and improve their POS systems to recast their operations for the post-pandemic era. Most of our customers don’t start out wanting to take on a full restaurant POS upgrade. In fact, they generally cringe at the thought of taking on such a significant operational change. But the pandemic exposed some pretty significant limitations of the traditional restaurant POS system.

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POS Mobile Ordering Online Ordering Cash Management 110

Ken Burgin

MARCH 16, 2021

You’re a good manager – fair, not too emotional and you care about the staff. But over time they’ve taken more and more for granted – feeling entitled to extra favours, and assuming you make so much money it doesn’t matter. Why did this happen, and how can you make a change? For most people (like your staff), if you don’t give them rules and reasons why things have to be done a certain way, they will make up their own.

Mobile Ordering 78

Mobile Ordering Food Safety Online Ordering Take-out 78

Advertiser: Paycor

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Rocket Fuel

MARCH 16, 2021

TacoBocci improves operational efficiency with strategies that will endure after pandemic is over.

Operations 94

Operations Blog 94

Foodable

MARCH 16, 2021

In the latest episode of Taste Kitchen, host Paul Barron chats with Isis Daniel, known as The Millennial Somm. Originally a member of the hospitality industry, Daniel developed a passion for wine tasting and has since become certified as a Level 2 Wine & Spirit Education Trust (WSET) wine professional. Barron and Daniel taste the 2017 Amici Pinot Noir , and explore top wine trends and social media content creation.

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Social Media Vineyard 2017 Education 52

Sante

MARCH 16, 2021

Absente is a French absinthe distilled with natural ingredients, including wormwood, fennel, star anise, and other botanicals. It is bottled Continue Reading.

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2021 180

Lady Boss Blogger

MARCH 16, 2021

If you are a busy professional who feels like they are burning the candle at both ends, keep reading to get my 5 health hacks that will increase your vitality (especially in our COVID era), which will lead to your increased professional success. Health = Wealth! If we create a solid health foundation for ourselves, […]. The post 5 Health Hacks For Professional Success appeared first on LadyBossBlogger.

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Influencer Blog 142

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

Sante

MARCH 16, 2021

As a new vintage begins in the vineyards, new wines are released from the cellars.

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Vineyard 2021 224

EATER

MARCH 16, 2021

Before he was accused of sexual harassment, DC-area Raynold Mendizábal clashed with female customers at his Silver Spring, Maryland, restaurant El Sapo [link].

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Planet Grape

MARCH 16, 2021

The post 2019 Concha Y Toro Casillero del Diablo Chardonnay Reserva Chile appeared first on planet grape® wine review.

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2019 78

EATER

MARCH 16, 2021

Photosiber /Shutterstock. The oil in tinned fish cans can have more than one use This post originally appeared in the March 15, 2021, edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. When I was growing up, the most constant fixture in our refrigerator, aside from milk, eggs, and grapes, was the Grease Can.

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Outdoor 2021 Dine-in 100

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

Planet Grape

MARCH 16, 2021

The post 2020 Brancott Estate Flight Song Sauvignon Blanc New Zealand appeared first on planet grape® wine review.

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2020 78

EATER

MARCH 16, 2021

Slices of lemon chess pie with whipped cream | Courtesy of Petra Paredez. Star baker and Petee’s Pie owner Petra Paredez adds lemon juice and zest to this Southern pie The team at Petra Paredez’s New York pie shop Petee’s is used to having customers ask what a chess pie is — usually right after they’ve ordered one. The answers to that question vary, and not just among the staff.

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Seasonal Menu Ordering Serving 2020 87

Planet Grape

MARCH 16, 2021

The post 2020 Dry Creek Vineyard Sauvignon Blanc Dry Creek Valley appeared first on planet grape® wine review.

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Vineyard 2020 78

Gastro Gays

MARCH 16, 2021

A traditional Irish dish that sings sweetly in its simplicity, no airs and graces, no greater than four fairly basic essential elements served with one another: bacon or cooked ham, mash or some form of…

Serving 52

Serving Food 52

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

Planet Grape

MARCH 16, 2021

The post 2019 Venturini Valpolicella Classico Veneto appeared first on planet grape® wine review.

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2019 78

EATER

MARCH 16, 2021

[link].

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Margin Edge

MARCH 16, 2021

Chef Geoff’s, Chef Geoff’s Restaurant Group, Metro Washington DC. It’s the anniversary of the onset of Covid-19 lockdowns and the resulting damage to businesses across the country. Hard to name another industry that fell with the same immediacy or severity as the restaurant industry. After an unprecedented and unparalleled crash, restaurants have clawed their way back up – taking steps forward, getting pushed backwards – but ultimately beginning to close the vast gap between Covid-era sale

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Fast Casual Point of Sale Fine Dining Casual 52

EATER

MARCH 16, 2021

Molly J. Smith Photography. [link].

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Advertiser: Paycor

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

Management

Foodable

MARCH 16, 2021

Listen to "55. Top Takeout Trends 2021" on Spreaker. This episode of the Takeout, Delivery, and Catering offers a mixed lineup featuring some of the notable clips of and trade secrets discussed in the podcast series. If you are a bit behind on episodes, this collection can catch you up on the best moments of hosts TJ Schier and Sam Stanovich’s interviews this past year with: Brian Duffy , a chef, traveler, consultant, host, and restaurateur Megan Danielson , the head of industry, food, beverage,

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2021 Catering Customer Service Customer Experience 61

The Salt

MARCH 16, 2021

The most recent Democratic proposal to raise the minimum wage included a provision to eliminate the subminimum wage for tipped workers. What would that mean for restaurants and those who staff them?

Food 55

Food 55