April, 2020

Planning to start a Cloud kitchen? Here’s all you need to know before.


The whole country is facing a global crisis caused by COVID-19 which led to a change in the way restaurants operates. Coronavirus pandemic created a massive agitation in the restaurant industry.

13 Restaurant Marketing Ideas and Tips for Driving More Customers


Marketing for restaurants has never been more critical. Your online presence is a key component of a successful marketing effort for your restaurant business.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

Your Restaurant Marketing Plan Needs These Social Media Tips


Reading Time: 3 minutes Do you want to increase the number of new customers walking through your door, increase repeat customers, and get people talking about your restaurant – all without spending bundles on a huge advertising campaign?

This Is How Your Small Business Ultimately Survives COVID-19

Goliath Consulting

Guest post by Elena Stewart. The COVID-19 pandemic has affected people and businesses alike all over the world. As a result, those that have been classified as “non-essential” are forced to pause their operations. For many small businesses, this can spell devastation.

How Much Do POS Systems Cost?

Harbor Touch

You don’t have spend thousands of dollars out of your pocket to buy a POS system. The latest trend in POS is POSSaaS (POS Software as a Service).

POS 78

What You Need to Know About Using Commissary Kitchens

Xtra Chef

For food producers with limited resources, it can seem impossible to find a kitchen to rent that doesn’t completely destroy your limited margins.

A Blueprint for Pandemic Relief for Small Businesses


Rectangular Ad 1x.gif. Author(s): Emiliano De Laurentiis. Teaser: The pandemic has hit everyone hard. Can you ride the storm and re-emerge to thrive again at the end of it? Our Pandemic Survival Kit provides you with the resources and advice to survive and recover from the coronavirus pandemic.

More Trending

The Magic of Mirabella Sparkling Wines


20200227_133201_resized.jpg. Author(s): Penny Weiss. Teaser: Join me on a virtual tour and tasting of Mirabella sparkling wines! Several months ago I journeyed to Franciacorta, located in the Lombardy region of northeastern Italy.

Wine Certification Courses

A Wine Story

Wine Education Courses. Wine Certification Courses. Whether you’re a wine trade professional, a sommelier in a restaurant, or a wine lover eager to learn more, you are probably interested in wine certification courses.


Culinary Cues

Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.

2020 407

What the Heck is a KPI and Why You Should Give a Sh*t

Embrace the Suck

As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water.

2020 301

COVID-19 Resources for Restaurants

Modern Restaurant Management

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three and What’s Next?: MRM Restaurant Survival Guide Updates.

How to Market & Talk to Your Customers During COVID-19

7 Shifts

The coronavirus pandemic has, without question, shaken the restaurant industry to its core. With new social distancing and self-isolation practices keeping diners home, your customers aren’t going out to eat.

Distilling for Good


Distillers convert to making hand sanitizer. Deborah Grossman. A scan of distilleries in the U.S. and beyond shows how distillers have switched to making hand sanitizer. Though online sales are up, many distillers want to do more for their communities than making liquor.

2020 176

Future of Food Delivery

Goliath Consulting

How will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good.


Culinary Cues

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different.

How Our Family-Owned Restaurant is Coping with COVID-19

Xtra Chef

This blog is being posted on behalf of xtraCHEF’s Marketing Intern, Kali Masciangelo. . Hi, I’m Kali , xtraCHEF’s Marketing Intern. I currently study Marketing at Temple University and am looking forward to graduation in May 2021.

2021 124

Good Business: How The Salad House is Making a Difference During the Pandemic

Modern Restaurant Management

Learn how one brand is doing what it can to fuel essential workers with fresh food during the COVID-19 outbreak.

With the PPP Federal Stimulus Running Out of Money in Under 2 Weeks 1 Small Business Is Stepping Up to Help Others

Indoor Media

Like thousands of small businesses, IndoorMedia received a notification that the Payment Protection Program ran out of money. Money that was greatly needed to keep hundreds of employees at work at the Houston based advertising company.

Ghost Kitchen Masterminds Behind R2 Provisions, Part 2

Hot Schedules

Ghost Kitchen Masterminds Behind R2 Provisions, Part 2. Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic.

Can Wine Subscription Boxes Benefit Your Wine Business?


WineBoxService.jpg. Author(s): Alicia Rennoll. Teaser: Wine subscription box services can be an alternative revenue stream for wineries. Photo credit: RoseBox/Unsplash.


Culinary Cues

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.

2020 305

How to Drastically Cut Expenses in Your Restaurant (and Stay Profitable During COVID-19)

7 Shifts

COVID-19’s impact on restaurants around the world has been ramping up thanks to necessary social distancing measures—particularly in North America, where 4-5 meals are eaten away from home every week —and restaurateurs are feeling the squeeze on their bottom line.

BOH 118

What’s Next?: MRM Restaurant Survival Guide Updates

Modern Restaurant Management

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three.

We have raised €16.25 million in funding!


We couldn’t be more excited to announce that Deliverect has raised €16.25 million in a fresh funding round, led by OMERS Ventures, with existing investors Newion, Smartfin, and the company’s founders also participating.

10 Ways the Industry Has Adapted During the COVID-19 Crisis

Xtra Chef

The COVID-19 pandemic has forced folks to stay home en masse, which, in turn, has forced the restaurant industry to make some difficult choices. A lot of those decisions were tough to swallow, but there are have been some positive adjustments made by restaurant operators that caught our attention.

Touring the Douro Valley with the Symington Port Family


The Symington family honors the port trade in their business goals. Deborah Grossman. Rupert Symington enjoys sharing stories of his family’s heritage in the Douro Valley. But he’s also a innovative leader in the modern port trade. Rupert Symington knows port.


Culinary Cues

Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern.

2020 388

Surviving COVID-19: Your Guide to Social Media Engagement for Restaurants


Are your restaurant’s social media pages lacking the engagement you need to drive more sales? Now more than ever, your customers are indulging in social media consumption.

Return to Clean – Commercial Cleaning Advice to Restaurateurs

Modern Restaurant Management

Now that COVID-19 has invaded our lives and taken over nearly every activity we engage in, cleaning is at the forefront of everybody’s mind. Industries all over the world have come to a screeching halt with restaurants being near the top of that list.

How to Run a Restaurant and Reap the Benefits of Recycling


Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . You have tons to do. Being a restaurant owner is a lot tougher than people might think!

COVID-19 Mental Health and Physical Wellness Tips for Restaurant Workers

7 Shifts

The coronavirus health crisis is affecting countless businesses and restaurants all over the world. Many restaurants in the United States and Canada have already had to shut down or reduce their operations to off-site dining only in order to support social distancing measures.

Ghost Kitchen Masterminds Behind R2 Provisions, Part 1

Hot Schedules

Ghost Kitchen Masterminds Behind R2 Provisions, Part 1. Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic.

2006 122


Culinary Cues

Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations.

Waste 430



New Selections from Royal Wine Corp, Carmel Winery and Yatir Winery are available for Passover celebrations. For many Jews, the approach of Passover brings mixed feelings.

2020 151

Feed the Front Line, Small Brand, Big Heart and Seafood for Heroes

Modern Restaurant Management

This edition of MRM News Bites features ezCater, S?mrus, mrus, Audible, 7shifts and SevenRooms, Checkers & Rally’s, Subway, Chipotle, Napa Seafood Foundation, Igloo, Bringg and Karbach Brewing Co. Feed the Front Line.

The new normal: maximizing your transition to takeout service


There are no two ways about it: right now, takeaway is the Big Thing in hospitality. For many businesses, this has been an unavoidable consequence of Coronavirus restrictions.