May, 2021

Your Customers Are Part of the Team: How to Keep Them Involved

Modern Restaurant Management

A restaurant is only as good as the team behind the scenes. As an owner or manager, you’re already well aware that your team and your customers are the lifeblood of your enterprise. Considering your customers as part of your team may be an even more constructive approach.

Four Ways the Pandemic Changed the Restaurant Industry that Won’t Change Back

Sante

A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading. First Press May 2021 Accounting Food-Based Margins Inventory Pandemic Restaurants

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How CRM Can Help Restaurants Provide a Better Guest Experience

The Eat Restaurant

In the restaurant industry, maintaining good customer relationships is just as important as having a functioning kitchen. But between running a restaurant and managing its finances, restaurant management tends to forget to allocate the time to better understand their customers.

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

The Restaurant Technology Buyer's Checklist

Evaluating new technology for your growing restaurant enterprise tends to be a long, murky, burdensome process. After helping dozens of companies on their restaurant management solution selection journey, we’ve identified the common factor in finding the right fit: precise, thoughtful research. In this simple guide, we highlight the twelve most essential research areas that technology evaluators need to include in their evaluation journey. Download the guide today.

How we're going to put our $21.5MM Series B to work

7 Shifts

I'm excited to share that 7shifts has raised $21.5MM led by Danny Meyer's Enlightened Hospitality Investments , which is the investment arm of Union Square Hospitality Group (USHG).

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3 Steps to Get Your Business Ready for the Restaurant Reopening

Cheetah

Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population.

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5 technology trends to consider for your restaurant

Typsy

As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates.

19 Ways To Improve Work Performance In Your Employees

Sling

As a manager, it’s your responsibility to get the most out of your team. You put a lot of time and effort into hiring the right people, getting them up to speed , and keeping them motivated. But all of that has little to do with actual team performance. So what’s a busy manager to do?

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LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”.

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Rotating Schedules and Shifts: The Ultimate Guide + Examples

7 Shifts

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way.

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Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

4 Best Third-Party Delivery Services Alternatives For Your Restaurant Compared

Cheetah

Reading Time: 6 minutes. With third party delivery apps growing their user base by the millions each year – even before the pandemic – we would not hesitate to say that delivery is the future of dining. For larger chains this is good news.

How Important Is Professional Photography for Your Restaurant

Modern Restaurant Management

There are millions of food pictures on Instagram at this very moment. In fact, there’s a psychology behind “foodstagramming” that restaurateurs shouldn’t ignore. People like to share where they are, how good their food looks, and whether it lives up to the hype.

How to Run an Efficient and Profitable Bar

Restaurant365

If we learned one thing from 2020, it’s that agility in planning matters for alcohol businesses. By this time last year, the best intentions had fallen by the wayside, and most in the industry were left to react and adapt to events in real time.

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Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams

Hot Schedules

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field.

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

IS THE RESTAURANT INDUSTRY ADDICTED TO NORMAL?

Culinary Cues

We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope.

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What to Avoid When Looking for a Restaurant Job: 6 Red Flags

7 Shifts

On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better.

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4 Quick Mother’s Day Sales Promotion Ideas for Your Restaurant

Cheetah

Reading Time: 3 minutes. Traditionally, Mother’s Day is the busiest day of the year for restaurants. Last year, COVID-19 kept many families apart, forcing them to miss out on one the most joyous, delicious celebrations of the year.

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After a Year of COVID-19, Restaurants Are Ready for a Reboot

Modern Restaurant Management

The past year ushered in some big, unprecedented changes. For the average person, one of the most visible changes witnessed was the overnight impact on the restaurant industry. With strict government health lockdowns in place, dining out became a thing of the past.

Maximize Your Profit Margins

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. 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.

The Best Tips for Greeting Customers at a Restaurant

The Eat Restaurant

Greeting guests the right way as they arrive at your restaurant is no small detail. It's their first impression of what their dining experience will be like, and we all know how important first impressions are. Hosts and hostesses have a big responsibility on their shoulders.

Where to Drink Wine in Philly

Restaurant Clicks

I think most people can agree that Philadelphia’s bars are diverse and offer unique experiences at each location. After a long day, sometimes the best thing you can do is sit back and relax with a glass of wine.

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A NEED FOR SOLUTIONS

Culinary Cues

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My

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How Pita Way Schedules 100+ Employees and Crushes Task Lists with 7shifts

7 Shifts

Inspired by the late-night Windsor kebab stand and his favorite family recipes, Brandon Bahoura created Pita Way in 2010 to bring healthy, fast Mediterranean food to the masses in Michigan. They quickly became known for their high-quality food, great service, and comfortable atmosphere.

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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.

Just in Time: Virtual Marketplace Connecting Restaurants to Their Favorite Suppliers

Cheetah

Reading Time: 3 minutes. As if restaurant operators don’t have enough on their plates, labor shortages have made reliable workers for entry-level positions very hard to find.

MRM EXCLUSIVE: Can Technology Help Solve the Restaurant Labor Shortage?

Modern Restaurant Management

The closure and restriction of dine-in operations has had a devastating impact on the industry.

5 Tips for Overcoming Restaurant Hiring Challenges

Restaurant365

It’s all restaurant owners and operators are talking about: the current staffing challenges in the restaurant industry. Restaurant restrictions are starting to ease, with many places starting to resume full indoor capacity.

Content Marketing For Your Bar: Where To Start?

Next Restaurants

By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts?

What I Wish I Knew Before Buying A POS System

For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.

THE DICHOTOMY OF A LINE COOK

Culinary Cues

I find it so interesting that the concept of “line cook” is an immersion in contradiction. When I look a bit deeper into the persona of individuals who choose this career path, I am a bit confused. The typical person who fills these shoes is a true dichotomy poster child: di·chot·o·my. /d??käd?m?/.

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Five Signs You Need to Switch from Excel to Scheduling Software

7 Shifts

We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read.

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I am Fourth

Hot Schedules

Blog. I am Fourth. Stories of the teams and individuals that make Fourth such a unique place to work for. T oday we are meeting with some of the team members behind MacromatiX, – Fourth’s global solution for Quick Service Restaurants (QSR).

Why the Restaurant Industry Must Adapt its Hourly Hiring Practices

Modern Restaurant Management

The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” ” But how exactly can they find these workers?

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Insight Into the Post-Pandemic Restaurant

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.