Modern Restaurant Management

DECEMBER 14, 2021

Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Here are their insights. Frances Allen CEO at Checkers & Rally’s. We know we are not alone in navigating the labor crunch restaurants are facing. Knowing this will continue into 2022, we are continuing to focus on implementing technology that will help on-site team members streamline and efficiently perform their work to the best of t

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

Restaurant365

DECEMBER 10, 2021

Payroll and accounting are some of the most complex, and critical, responsibilities for a restaurant. It is especially important to get payroll correct, because it is a heavily regulated aspect of running a business. At the core, restaurant payroll is an accounting function. It involves tracking wages for both hourly and salary employees, their tips, taxes, benefits, and other tax considerations, and paying out wages correctly and on time.

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7 Shifts

DECEMBER 2, 2021

In many restaurants, on-call scheduling is inescapable. It's a saving grace when things get unexpectedly busy or when a team member calls in sick at the last minute. However, when mismanaged, on-call scheduling can frustrate staff, throw off their work-life balance, and impact financial security. On-call scheduling needs to be handled in a way that respects employees' time but never leaves the restaurant short-staffed.

Restaurant Law 370

Restaurant Law Tip Distribution Front of House Fine Dining 370

Culinary Cues

DECEMBER 28, 2021

I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef. It was that first time in the lead position – the commander of the kitchen brigade. You earned this title through years of hard work, loads of unique experiences, trials and tribulations moving through positions from commis to prep, line cook to sous chef, and now having arrived at the helm.

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Kitchen Safety Front of House Fine Dining Seasonal Menu 423

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

Goliath Consulting

DECEMBER 23, 2021

Metaverse is the next evolution of social media, virtual reality, and the virtual world. Facebook has now been rebranded to the name, “Meta,” and is creating a virtual world through the metaverse. Meta’s (Facebook) founder, Mark Zuckerberg intends for metaverse to be a 3D, virtual space in which people can socialize, learn, and collab with one another. 1 Zuckerberg explains that Metaverse will be a unified space in which “mingles digital and physical reality.” 2 Zuckerberg claims that Metaverse

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Social Media 2014 Customer Experience Online Ordering 158

Modern Restaurant Management

DECEMBER 22, 2021

With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.

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2022 Equipment Email Marketing Customer Service 243

Sling

DECEMBER 14, 2021

Want to understand your employees better? Want to tailor your motivation tactics to keep everyone working at 100 percent? The answer is simple: learn which types of employees are on your team. No, we’re not talking nationality, age, gender, experience, and the like (that’s more about diversity ). When we refer to “type” in this case, we’re referring to dominant personality traits.

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Entertainment Innovation Communication Article 148

7 Shifts

DECEMBER 13, 2021

Executive Summary. Restaurant Workers Say Sanitation Is Important for their Satisfaction. 46.5% of employees rated sanitation efforts of ultra-high importance, with an average score of 4.1 out of 5. Employees aren't satisfied with their current wages. Nearly half of all restaurant employees are hovering in the range of $11-15/hour (45.8%). 73% of those employees still receive tips.

Employee Relations 370

Employee Relations Communication Hospitality 2022 370

Culinary Cues

DECEMBER 12, 2021

The trials and tribulations associated with the restaurant business are many – it is not an endeavor for the faint of heart. Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. This is a profession for those with a need to express, but it is also a business with very slim profit margins so oftentimes the artist and the accoun

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

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

Focus POS

DECEMBER 8, 2021

It’s Challenging. During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. Some of these restaurant challenges can be more easily addressed by having one year’s worth of operating expenses on hand, and training and treating staff well will make them long-term employees.

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Mobile Ordering Point of Sale Cash Management Food Supply 148

Cheetah

DECEMBER 20, 2021

Reading Time: 4 minutes. Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. But even in a post-pandemic world, they are a wonderful way for restaurants to take advantage of the delivery boom , and perfect for new virtual or ghost restaurant entrepreneurs who are interested in a delivery-only enterprise.

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Front of House Food Supply Back of House Fine Dining 148

Modern Restaurant Management

DECEMBER 30, 2021

The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.

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Loyalty Program 2022 Kitchen Safety Customer Experience 231

Sling

DECEMBER 3, 2021

You can’t manage what you don’t measure. That’s why payroll reports are such a crucial part of controlling your labor expenses, overhead costs, and profit margin. In this article, the management experts at Sling answer your questions and tell you everything you need to know to optimize labor costs, stay on budget, and manage your business better. What Are Payroll Reports?

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Management Management Tip Distribution Employee Relations 146

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

7 Shifts

DECEMBER 15, 2021

Despite your best scheduling efforts , there will always be imperfections, and conflicts will arise. In order to keep scheduling flexible for employees – yet still ensure each shift is fully staffed – your restaurant can offer a shift swap policy. In this article, we'll explain what shift swapping is, outline its pros and cons, and walk through the steps you should take to maintain a fair and effective protocol for shift swapping.

Restaurant Law 370

Restaurant Law Mobile Ordering Technology Communication 370

Culinary Cues

DECEMBER 6, 2021

My grandfather came to the United States from Norway at the age of 17. He worked his way over on a ship as a carpenter and set his sight on the fortunes that would await him on our shores. Like so many in the early 1900’s, he entered the land of the free through Ellis Island, and with a wing and a prayer headed for Minnesota and the rush to lay stake on a piece of land.

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Influencer Customer Experience Dine-in Training 363

Focus POS

DECEMBER 22, 2021

A Recipe for Successful Restaurant Management. Beat the Odds. The restaurant industry has always been competitive, and it’s challenging to make profits and stay solvent. FSR magazine reports that 60 percent of restaurants don’t make it past their first year, and 80 percent go out of business within five years. These stats get even higher when you consider the global pandemic affecting the industry.

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Management Management Loyalty Program Online Ordering 146

ChowNow

DECEMBER 7, 2021

Today, ChowNow is launching an exciting new feature to continue our mission of helping restaurants thrive: The Diner Impact Score. This first-of-its-kind feature shows customers how much they’re helping restaurants save, offering an easy way to quantify support for local restaurants and encourage repeat orders. When opening the ChowNow app, diners will see a dollar figure that represents the amount of money they’ve helped restaurants save over time by ordering through the ChowNow website or mobi

Online Ordering 158

Online Ordering Mobile Ordering 2011 Website Management 158

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

Loyalty Program

Modern Restaurant Management

DECEMBER 20, 2021

The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.

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Mobile Ordering Online Ordering Consumer Goods Customer Experience 225

Restaurant Clicks

DECEMBER 25, 2021

Milwaukee is a principal municipality in Wisconsin on the western shore of Lake Michigan. It’s an exciting city for visitors and residents alike with various breweries and classic motorcycles. Indeed, about 600,000 people call Milwaukee home, so access to diverse and delicious restaurants is essential! Milwaukee has experienced a boom in the restaurant industry for the last few years, from new cafes to bars to eateries.

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Sculpture Hospitality

DECEMBER 13, 2021

Over the past year the "Great Resignation" has had a serious impact on the hospitality industry's ability to hire staff members. Restaurants and bars are operating with smaller teams than ever before, with many scaling back their operating hours to give their employees a break. That's because new employees are incredibly difficult to find right now.

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Cheetah

DECEMBER 14, 2021

Reading Time: 5 minutes. A generation of conscious diners is seeking out vegan treats and plant based desserts. For restaurant operators, shifting to plant-based ‘cash-cows’ not only makes economic sense, but it has never been easier. This winter be sure to have at least two vegan desserts with massive profit margins on the menu to increase ticket sizes and improve your bottom line.

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Food Supply Seasonal Menu Cash Management Pricing 148

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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

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Sante

DECEMBER 6, 2021

Lynnette Marrero, Bar Manager of Llama Inn, New York, and co-founder of Speed Rack has been named the winner of Continue Reading.

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EATER

DECEMBER 10, 2021

An industry-wide reckoning last summer led to growing publisher interest in books about the African diaspora and its foodways. But Black authors, editors, and booksellers have long been doing the work. The past year has seen the release of Rice : A Savor the South Cookbook , by food historian Michael Twitty, Gullah Geechee cookbook Bress ‘n’ Nyam by Matthew Raiford, and Everyone’s Table by chef Gregory Gourdet, co-authored by JJ Goode.

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Front of House Book Back of House 2006 143

Modern Restaurant Management

DECEMBER 9, 2021

In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.

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Customer Service Retail Food Safety Mobile Ordering 216

Restaurant Clicks

DECEMBER 6, 2021

The age-old adage “whatever happens in Vegas, stays in Vegas” is not true. Vegas’ over-the-top, outrageous, and sinfully fun reputation didn’t stay in Vegas – it garnered this one-of-a-kind city worldwide acclaim and allure. The brightly lit Vegas Strip has the most beautiful and incredible hotels in the world, each one with a different theme that takes the most extreme measures to blow guests away.

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Fine Dining Reservations Hotels Seasonal Menu 134

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Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali

Loyalty Program