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Restaurant Food Photography Tips and Trick for Managers
7 Shifts
DECEMBER 1, 2020
We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table.
December, 2020
11 Restaurant Management Best Practices to Maximize Your Performance in 2021
Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts.
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Restaurant Success Is Closer Than You Think
Embrace the Suck
DECEMBER 17, 2020
In 1979, a DC-10 Passenger Jet flew from New Zealand to Antarctica on a sightseeing excursion on Air New Zealand flight 901. This 8-hour flight would provide passengers an experience of a lifetime: a chance to see the bottom of the world.
A CHEF’S LETTER TO CONGRESS
Culinary Cues
DECEMBER 31, 2020
When approached, as it should be – your position is very challenging, at times – almost impossible.
Restaurant Management Masterclass
Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant
Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.
The Kitchen Connection: 5 Ways to Streamline Your Restaurant Kitchen Operations to Increase Customer Satisfaction
Sante
DECEMBER 8, 2020
Here are the top five things to focus on when streamlining your kitchen operations to improve your restaurant experience and achieve your overall goal of making customers happy. Kaitlin Keefer, Editor/Square.
Restaurant Experts’ 2021 Outlook, Part Two
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad.
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Ultimate Restaurant Payroll Guide 2021
7 Shifts
DECEMBER 4, 2020
Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads.
Restaurant Management Tips: 5 Effective Ways to Reduce Labor Costs
Sculpture Hospitality
DECEMBER 3, 2020
There are a few major costs in any restaurant business, including your equipment, inventory , utilities and your point-of-sale (POS) system. There’s one other cost that absolutely must be managed properly, and that’s labor cost. Restaurant Operations
MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS
Culinary Cues
DECEMBER 12, 2020
There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions.
Restaurant Menu Ideas That Maximize Your Profit Margin
Sante
DECEMBER 7, 2020
Simple adjustments to your restaurant menu can help increase profits during the pandemic. As a restaurant owner, cutting costs and increasing profits are always top-of-mind, especially in this day and age, where the restaurant industry has been hit with challenge after challenge.
Insight Into the Post-Pandemic Restaurant
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This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.
Restaurant Experts’ 2021 Outlook, Part One
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part two, click here. Chris Adams, VP of Strategy, Oracle Food & Beverage.
What's the future for delivery and online ordering in 2021?
Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting.
Simple Customer Retention Strategy for Restaurants
7 Shifts
DECEMBER 17, 2020
Sometimes you want to go where everybody knows your name. The coffee shop where the baristas seem happy to serve you. The bar where you always feel welcome after a long day's work. Or the restaurant that always delivers on-time and throws in some extras.
Toasting the New Year like a Pro
Goliath Consulting
DECEMBER 29, 2020
How to select bubbles like a career wine buyer. Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!”
Protecting Revenue and Profitability During Unexpected Times
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The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.
A CHEF’S REFLECTIONS
Culinary Cues
DECEMBER 26, 2020
The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.
Get Your Brand Noticed at the Craft Distillers Spirits Competition 2020
Sante
DECEMBER 1, 2020
Event date: December 10, 2020 (All day). There's still time to get your craft spirit noticed with e ntry and delivery deadline extended to Dec. Are you a craft whiskey maker in a sea of other whiskey makers? One niche vodka maker among many?
Restaurants Will Embrace Accelerating Technology in 2021
Modern Restaurant Management
DECEMBER 21, 2020
The business lessons learned during pandemic are still evolving as restaurant executives look forward to the end of this tumultuous year. As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow.
?? 3 Exciting Secrets of Santa Barbara Chardonnay You’ll Love
A Wine Story
DECEMBER 14, 2020
Santa Barbara Chardonnay. California Chardonnay. Burgundy, France, is the benchmark for the finest expression of the Chardonnay grape. Top Burgundian vineyards, created over a thousand years ago by Cistercian monks. They keep their power and mystique to this day.
What to Consider When Purchasing a Point of Sale Solution for Your Restaurant
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With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.
How The Snug Took Control of Labor and Evolved Their Restaurant
7 Shifts
DECEMBER 16, 2020
The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters.
Restaurant Social Media Marketing: Everything You Need To Know
Sling
DECEMBER 24, 2020
Restaurant social media marketing is more important for the success of your business than ever before. Even when your customers can’t come out and visit your restaurant in person, they can still stay in touch — and perhaps order delivery — through the power and reach of the internet.
THE RESTAURANT ECO-SYSTEM NEEDS HELP
Culinary Cues
DECEMBER 17, 2020
There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions.
Holiday Spirits from Around the World?
Sante
DECEMBER 14, 2020
To brighten holidays celebrations this year, add some colorful and intriguing cocktails. Deborah Grossman. Cocktails with uplifting flavor combinations add holiday spirit to scaled down celebrations this year.
A Masterclass in Restaurant Digital Transformation
Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team
Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.
Four Ways to Effectively Market Your Restaurant in 2021
Modern Restaurant Management
DECEMBER 30, 2020
We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. While some industries have thrived, the hospitality industry has been one of the hardest hit.
12 Restaurant Operational Challenges and Opportunities for 2021
Restaurant365
DECEMBER 4, 2020
Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate.
Best Advertising Practices for Dry Cleaners
Indoor Media
DECEMBER 9, 2020
Why don’t we see more dry cleaning advertisements? Today, it seems like people trust the dry cleaner closest to them regardless of the results. There’s an untapped market of unhappy customers that want to switch to another dry cleaner but don’t know how to find one.
Five Ways AI Cameras Will Help Your restaurant in 2021
Goliath Consulting
DECEMBER 12, 2020
In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). The very same technology has been working on cameras, too.
Restrictions Into Opportunities: How to Make Your Restaurant Succeed
Speaker: Patrick Cottrell and Joe English
Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions
CHASING THE DEVIL – SUBSTANCE ABUSE IN THE RESTAURANT BUSINESS
Culinary Cues
DECEMBER 4, 2020
Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee.
Last Minute "No Shipping Required" gifts for Foodies
Sante
DECEMBER 21, 2020
For last-minute shoppers seeking gifts for recipients that love wine, food and experiences here are a few ideas available with a click, no shipping required!
Restaurant Insiders on 2020 Lessons Learned, Part One
Modern Restaurant Management
DECEMBER 21, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner.
How To Create An Effective Restaurant Training Program
Sling
DECEMBER 19, 2020
An effective restaurant training program is the driving force behind your business’s success. But how do you build a program that helps your employees make fewer mistakes, perform their job with greater competency, and serve your customers better?
Maximize Your Margins Masterclass
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.
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