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. Will be also sharing expected food industry trends 2020 stated by experts if the industry (Read the complete article for this ).

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. Marketing your restaurant in a constantly changing digital world can be challenging, but digital marketing is essential both for converting former dine-in customers into takeout and delivery customers, and bringing in new and existing customers when restaurant restrictions are lifted.

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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? Social media is the tool to achieve it all, provided you do it right. Implement these social media tips into your restaurant marketing plan to take your restaurant to the next level. Set Goals.

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. However, there are ways you can keep your business afloat during this difficult time.

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).

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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.

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Food delivery in the COVID-19 climate


With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight.

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. Or maybe you’re just curious about the differences in the various wine education courses and classes in terms of what they teach. Popularity of Wine Education 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.

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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. It’s been happening for a while—you just haven’t felt the heat yet. It’s like the story of the frog placed in a stockpot in room temperature water—it doesn’t notice the danger it’s in.

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 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.

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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.

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.


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.

Resources for Small Businesses During Covid-19

Indoor Media

IndoorMedia is committed to helping your business stay in business.

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.

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. With mandatory closure of dining areas across the states, it’s also likely that you aren’t able to serve diners in-person at all. However, thanks to the modern technology landscape for restaurants, all is far from lost.

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.

The Foodservice Industry’s Guide for Surviving COVID-19


This post was created in cooperation with the Portland Independent Restaurant Alliance. COVID-19 is a disaster that is just as destructive as an earthquake or tsunami.


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.

Best New Cocktails to Make at Home

Bottleneck Management

Making cocktails at home can be intimidating, but it doesn’t have to be. We’ll skip the clever banter up top and get right to it. After all, it’s COVID-19 quarantine and how many more blog posts and emails can you read?!

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.

No Drive-Thru? Here’s How to Offer Contactless Curbside Pickup

7 Shifts

With the heavy impact of COVID-19 on restaurants, the industry is racing to find new ways to keep their locations open and keep revenue as high as possible for survival.

Plant Based Protein Adds Innovation, Sustainability and Profits to Restaurant Menus


Stacey Sears. Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line.

Your Guide to Reduce Dead Stock and Improve Cash Flow

Sculpture Hospitality

The following article was written by one of our top industry experts, Gareth Hollows. He has years of experience in the field, navigating the ups and downs of our industry. His advice here is crucial to reducing dead stock and improving your cash flow.


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.

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Surviving COVID-19: 7 Ways to Increase Gift Card Sales When Dine-In Options aren’t Available


With dine-in options no longer an option for your restaurant guests, it’s time to start increasing your gift card sales to stay afloat. Get customers excited about sharing gift cards with their friends and family, or buying gift cards for themselves to use at a later date.

How the Restaurant Industry Can Begin Planning for the Future

Modern Restaurant Management

COVID-19 has had a devasting effect on the restaurant industry. Even before COVID-19, owning a restaurant was a challenging proposition, with long hours, low margins, staffing woes and seemingly endless dealings with the health department and landlords, to name a few issues.

Managing Restaurant Food Inventory When Moving to Delivery Only


Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory.

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. “Business as usual” is an outdated phrase in the U.S.

How a Restaurant Transformed into a Grocery Store during COVID-19

Sculpture Hospitality

Learn about the tips this restaurateur used to turn a successful restaurant into a grocery store model during the COVID-19 shutdowns. When all the restaurants surrounding Oceans 234 were closing, Owner Danielle Rosse knew her restaurant would be joining the long list of shutdowns across the city.

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Culinary Cues

If you are a chef or restaurant owner I would like you to begin today with a significant question: “If I had to build this restaurant concept all over again, knowing what I know now, what would it look like – how would it be different?

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