May, 2024

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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

What do today’s restaurant operators need to manage the challenging sales environment? A break. Specifically, a coffee break. More specifically, a specialty beverage break. That is, according to Revenue Management Solutions (RMS) recent survey, Tapping into Specialty Beverages to Maximize Restaurant Sales , which suggests that the coffee (or boba or smoothie or soda) break is a growing trend— and one that could significantly boost your restaurant’s revenue.

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Survey by SpotOn Reveals Restaurant Workers and Consumers Aren’t So Far Apart on Tip Culture

SpotOn

One-third of tipped restaurant workers report no change in their tips over the last year A majority of tipped workers still expect the standard 15% - 20% tip  Technology is providing a solution for improved guest experience and enabling tipped workers to take home more pay SAN FRANCISCO, Calif., May 13, 2024 — The emergence of preset tip amounts and requests for tips in spaces outside the hospitality industry has some Americans feeling burnt out from the concept of tipping altogether

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Streamline Your Finances with the Best Restaurant Accounting Software

The Eat Restaurant

It's no surprise, deciphering spreadsheets and tracking every penny can take the joy out of running a restaurant. Therefore, restaurant accounting software is the chef’s secret ingredient for financial efficiency.

Take-out 158
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Modern Korean Restaurants Are Spreading All Over Mexico City

EATER

Building on decades of Korean Mexican cuisine in the city’s Pequeño Seúl, restaurants are crafting menus with global influences and attracting new customers The smells of Korean barbecue and Mexican street food mingle in the air of Zona Rosa, a central neighborhood of Mexico City. They hint at the longtime mixing of cultures within the busy corridors of Paseo de la Reforma and Avenida Insurgentes, which anchor Pequeño Seúl (Little Seoul).

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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6 Brilliant Ways to Attract the Corporate Lunch Crowd to Your Restaurant

Restaurant Engine

The corporate lunch crowd wants to eat out, so it’s up to you to entice them to your restaurant. Looking to improve your profitability over the lunch hour? It turns out that workers who take a lunch break and actually leave their offices are more satisfied with their jobs and may even be more efficient. Knowing this can help you craft a marketing strategy to get more office workers in your restaurant over the lunch hour.

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Even Keith Lee agrees Chipotle has a portion-size problem

Restaurant Business

Rants about Chipotle's portion shrinkage are viral on TikTok, but the fast-casual chain insists nothing has changed and guests can just ask for more.

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The Tech Connection in Attracting Talent

Modern Restaurant Management

Summer is prime hiring time for restaurants. However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. What can restaurant operators do to attract and retain talent for the busy season ahead? Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring an

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3 Big Takeaways From the National Restaurant Show 2024

SpotOn

It has been a jam-packed couple of days in Chicago. It’s also one of the most exciting weeks of the year, as I’m always excited to talk to restaurant people and hear about their challenges and hopes for the future.  As the dust begins to settle, I’m grateful for another year of connecting with new folks and old friends and seeing the scope of what’s possible for restaurants to expand.

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Can Electric Woks Make Great Stir Fry?

EATER

Noodles cook in a wok over a gas-powered flame. | Bob Henry / UCG / Universal Images Group via Getty Images | Grist Many chefs are asking what a future without an over-reliance on gas will mean for culinary traditions like wok cooking This story was originally published by Grist. The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke.

2019 113
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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Enhancing Guest Experience: The Vital Role of Restaurants in Hotels

Squirrel Systems

In the highly competitive hospitality industry, hotels strive to provide exceptional experiences that set them apart from their competitors. One crucial element that significantly enhances a guest’s stay is the quality of food and beverage service. Hotel restaurants not only offer convenience but also serve as an extension of the hotel’s brand, contributing to the overall guest experience.

Hotels 105
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Emerging Enterprise Sales: Revel Employee Spotlight

Revel Systems

Meet Emerging Enterprise Account Executive Lynne DeVall Get to know some of the best and brightest at Revel Systems® in our recurring “People POS” question-and-answer series. Our previous spotlight featured Josh Starkey , a professional services consultant who travels the U.S. helping our clients implement Revel’s platform.

POS 100
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For fast-casual chains, TikTok creates both love and headaches

Restaurant Business

The social media platform demonstrated its power in more ways than one this week, giving unexpected publicity to Cava's "love button" while putting Chipotle on the defensive.

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Transforming Restaurant Operations: Uniting Teams and Closing Communication Gaps

Modern Restaurant Management

Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit. Unfortunately, the restaurant industry is notoriously known for being cliquish, and these cliques may not be as innocent and harmless as they may seem.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  From crafting a summer menu that celebrates seasonal ingredients to offering cool beverages can enhance customer loyalty, adapting to the busy season with innovative menu ideas and online ordering can set your restaurant apart.

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Dust to Dust

EATER

From adaptogen powders to AG1 and collagen, why are so many of us self-medicating with supplements? When my first novel was released in 2017, I found myself depleted and exhausted. For an introverted writer, going on a book tour was a shock to the system. For the first time, I was speaking in public, fielding questions about writing, trying to put words to an intuitive endeavor.

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More than 16,000 pounds of ground beef sold at Walmart recalled over E. coli risk

The Salt

Cargill says that, out "of an abundance of caution," it is recalling several of its ground beef products produced in late April and sold at Walmart locations across the eastern U.S.

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Expert Weighs in on Subway and Red Lobster News

Modern Restaurant Management

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This transaction reflects Subway's long-term growth potential, and the substantial value of our brand and our franchisees around the world," said John Chidsey, CEO of Subway, adding that there are no anticipated changes to the company's leadership team, strategic focus or operating plans.

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Planning Your Restaurant's 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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The Rise of Global Fusion on QSR Menus

Modern Restaurant Management

There is an opportunity for QSRs to attract new customers by integrating bold, exotic flavors and ethnic cuisines into LTOs and menus. Eighty three percent of Gen Z is excited for new food and beverage trends with 25 percent expecting to dine out more this year, according to a recent Datassential report. This is coupled with the global ethnic food market projected to grow by approximately eight percent from 2023 to 2023.

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Consumers Welcome Some Restaurant Automation, Reject Others

Modern Restaurant Management

Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-

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Where Is Surge Pricing Headed?

Modern Restaurant Management

"Restaurants thinking about implementing surge pricing need to balance the revenue upside with the potential brand backlash," says Savneet Singh, CEO of PAR Technology. "While third-party delivery companies were expected to commoditize food like airline tickets, the opposite happened: people became more attached to their favorite brands.

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Game Changing News for Brands’ Media Mix

Modern Restaurant Management

Restaurant brands need to pay attention to evolving media consumptions in order to better engage with potential customers, according to results of a year-long study conducted by Digital Turbine in collaboration with Qrious Insight. While 91 percent of people use social media, the report finds that, among QSR brand consumers, nearly four in ten social users actually spend more time playing mobile games than they do on social media.

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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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Keeping Up with Diners’ Expectations Amid Rising Prices

Modern Restaurant Management

Tastes and preferences constantly change as trends come and go, keeping the restaurant industry on its toes. But two non-negotiables have remained strong for diners: convenience and loyalty. With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.

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What Guests Want from the QSR Experience

Modern Restaurant Management

Sixty one percent of diners would leave a drive-thru line with five or more cars in front of them, according to a survey on QSR ordering preferences from Xenial. Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant.

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ESOPs and Sustainable Restaurant Culture

Modern Restaurant Management

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Cucci also wanted to create a sustainable culture for his employees and implemented a self-funded 100-percent employee stock ownership plan (ESOP) so his 325-plus Edible Beats employees will now share in the long-term financi

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How to Save on Credit Card Processing Fees

Modern Restaurant Management

The past few years have been difficult for restaurants across the country as they have found themselves struggling to adjust to a new normal. Among the many pressures are rapidly rising credit card processing fees. Despite a recent settlement where the two largest card brands agreed to a modest cap of interchange fees for five years, processing fees show no signs of decreasing.

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How to Build the Ideal HR Team

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.

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Mental Health Month and The State of Restaurants

Modern Restaurant Management

According to Culinary Hospitality Outreach Wellness, 63 percent of hospitality workers suffer from depression, 84 percent feel stress from their jobs and 65 percent report using substances at work. May is Mental Health Month – and it’s clear that millions of restaurant workers need help. Society Insurance, which provides coverage to the hospitality industry, wants to share resources restaurants should be leveraging and implementing, such as creating an Employee Assistance Program as

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Be Open to the Upsides

Modern Restaurant Management

Union Square Hospitality Group Founder Danny Meyer returned to his alma mater Trinity College-Hartford to deliver their 198th commencement speech. In the address, Meyer said the most important question he asks himself every day is: “What could possibly go right?

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Your Kitchen Needs a First Aid Kit

EATER

Allie Sullberg We asked chefs how they stay safe in the kitchen, and what to do — and not to do — in case of emergencies I didn’t always keep burn cream in the kitchen. For the longest time it was in the bathroom, with the bandages and ibuprofen and Pepto Bismol. But it turns out that the kitchen is where I’m most likely to get burned in my house, whether it’s from touching a cast-iron skillet I forgot was still hot, getting splattered with frying oil, or hitting the side of the oven with my arm