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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.
Reader Survey 2021 Restaurateur Connection
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Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
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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Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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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!”
COVID SUCCESS STORY
Food Business
DECEMBER 4, 2020
In the months since our first surge, COVID has been a dull annoyance. Now, we need to pay attention, and put as much effort into growing online ordering, newsletters and social media. I’m giving three examples that specifically focus on methods that are working.
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.
Restrictions into Opportunities: How to Make Your Restaurant Succeed
Speaker: Patrick Cottrell and Joe English
The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. 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, and fit your restaurant to thrive in face of pandemic restrictions.
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.
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.
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.
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.
Webinar Survey 2021 Restaurateur Connection
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Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
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.
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.
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.
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.
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.
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?
7 Restaurant Employee Contest Ideas to Boost Sales and Engagement
7 Shifts
DECEMBER 8, 2020
What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests.
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
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.
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.
Online Ordering: A Business Survival Guide
Deliverect
DECEMBER 27, 2020
The Inception of Online Ordering. In 1994, a customer placed an online order for a pizza from Pizza Hut, marking the first ever online order recorded in the United States. And while online ordering methods have diversified and become more widely available since, the general premise remains the same.
How to Advertise Your Law Firm in a Pandemic
Indoor Media
DECEMBER 2, 2020
While we’re still in the midst of a long, seemingly never-ending pandemic, there is still work to be done. At the beginning of the coronavirus crisis, courthouses around the country closed their doors, and many wondered what would happen to “business as usual” for clerks and lawyers.
COOKS AND THE SCHOOL OF HARD KNOCKS
Culinary Cues
DECEMBER 8, 2020
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone.
"Fatto A Mano" Bottega SpA
Sante
DECEMBER 10, 2020
Bottega Winery Headquarter_2.JPG. Author(s): Penny Weiss. Teaser: Sandro Bottega introduces festive bottles of wine, liqueur and spirits for the holidays and beyond!
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