November, 2019

Eight Ways to Fill Seasonal Positions Amid Record-Low Unemployment

Modern Restaurant Management

With the lowest unemployment rate we've seen in two decades, employers are definitely feeling the fact that we are experiencing a job seekers market. The problem is, as the holiday season approaches, we find ourselves in desperate need of seasonal workers.

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5 Reasons Why Restaurants Are Going Cashless


The newest tech trend in restaurants? Going cashless. You read that right. If you think a business going cashless is crazy, you’re not alone. After all, how could the oldest form of currency not be accepted as payment?

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10 Operational Challenges Restaurants Should Expect in 2020


Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now.

How to Respond to Negative Reviews


It goes without saying that when you own or run a restaurant business, you will encounter negative feedback at some point. Even if your sales are high, your employees are happy, and business is running smoothly, you unfortunately will not be able to please everyone.

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How to Manage Your Restaurant Labor Cost Percentage

7 Shifts

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor.

How To Use Email Marketing for Your Restaurants

50 Mistakes

By: Adam Guild Editor's note: While this article focuses on email marketing for restaurants, the information, links to resources, and tips and advice are easily applied to other industries. In today's hyper-visual world of social media, it may seem like email marketing is a little old-fashioned.

How to Manage Reservations at a Restaurant (In-Depth Guide)

The Eat Restaurant

In the restaurant industry, table reservations are tricky to master; you want to accommodate as many walk-ins as possible, but you don’t want to make your loyal customers wait or feel unappreciated. Prioritize the latter, and you still face the risk of no-shows and latecomers.

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Enough Yelling and Screaming: Restaurants Need Kindness in the Kitchen

Xtra Chef

I finally hit my breaking point. For months I’d been berated by senior chefs, screamed at over small details, and torn to shreds for every mistake. Then I made the cardinal sin of forgetting to remove an oxidized piece of foie gras from a dish — and the chef let me have it. This time, I snapped.

Four Effective Restaurant Marketing Ideas for 2020

Focus POS

You pour countless hours into crafting the perfect menu, creating the perfect ambiance, and training your staff for the perfect guest experience at your restaurant. But if you haven’t developed a strong restaurant marketing strategy to build your customer base, all that work could be for nothing.

Ask the Experts: How to Create the Right Culture at Your Restaurant

Buzztime Business

Culture is a huge part of any business, especially in the restaurants. We sit down with Nick Ugo to discuss building the right culture for your restaurant. The post Ask the Experts: How to Create the Right Culture at Your Restaurant appeared first on Buzztime. Restaurant Operations

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Growth Strategies for Food and Beverage Clusters

Future Food

Tea Tree Plaza, Adelaide. Growth strategies for F&B clusters, independent of the architectural envelopes they inhabit.


Culinary Cues

Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job.

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How Social Media Launched the Acai Berry Craze

Social Hospitality

The Acai berry market expands across the globe. According to Kenneth Research (September 2019), the Acai berry market was valued at $712 million in 2017, and it is expected to grow at a steady rate of 12.71% between 2018-2025.

The biggest food delivery pain points and how to solve them


According to a recently published report by the NRA , restaurant sales will grow to $1.2 trillion by 2030 - a growth that's very much driven by off-premise orders.

Planet Grape Wine Review's Top Ten Proseccos as the Region Looks to Quality


www.prosecco.it_.jpg. Author(s): Catherine Fallis. Teaser: A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it. It is the area known as Conegliano Valdobbiadene in the heart of Prosecco country.

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Who’s Best Able to Manage Your Changing Workplace? Your Managers

Modern Restaurant Management

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests.

Key Features of Restaurant Management Software You Must Have in 2020


Restaurant management software can streamline restaurant operations, helping you become more efficient and profitable. However, not all restaurant management systems are created equal — and the tools you have access to can play a large role in your success.


Culinary Cues

It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads.

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5 Tech-Savvy Ways to Improve Your Restaurant Sales

Social Hospitality

It can be tricky to find new ways to improve your restaurant sales. Ambitious brick-and-mortar business must adapt to digital advances in order to profit. Running a restaurant business means keeping up with challenges as well as emerging tech.

Restaurant Accounting Concepts Every Manager Should Know About


Know these five restaurant accounting practices to be in control of your business’s profitability and budget. As the owner or manager of a restaurant, when you’re aiming to grow profitability, accounting is an area where you need to be comfortable.

The Six Most Common Franchise Problems (And How to Solve Them)

7 Shifts

Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building.

Famous Dave’s: A Quarter Century of BBQ Evolution

Modern Restaurant Management

Famous Dave's is one restaurant brand that evokes salivation satisfaction. Recently celebrating its 25th anniversary, the Minneapolis-based restaurant franchise was founded on Dave Anderson's passion for BBQ.

Six Menu Engineering Tips and Tricks to Impact Your Restaurant’s Bottom Line


Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience.


Culinary Cues

The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to execute.

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10 Types Of Management Styles For Effective Leadership


Leadership skills, like most abilities in life, must be earned through practice and hard work. However, there are many different ways to be a good leader. In fact, great leaders often incorporate different types of management styles at different times. .

Things Restaurants Should Be Thankful For


The food service business is a challenge, even at the best of times. And so, this Thanksgiving season, it’s good to reflect on all the miracles of technology that allow our restaurants to provide such excellent service to our customers. Refrigeration Technology.

Time Out Market Chicago Announces Nov. 21 Opening Date And Reveals Final Additions to its Stellar Culinary Lineup, an Exciting Beverage Program and Cultural Activations


Chicago's newest destination for eating and drinking features top chefs, restaurants and bars as well as arts and culture. Time Out Market Chicago will open to the public on Thursday, November 21 at 8am.

How Cloud Kitchen Restaurant Trend Impacts $200B Online Food Delivery Space

Modern Restaurant Management

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house.

How to write a hospitality cover letter


Whether you want to work in a restaurant, a hotel, or a tour company, your cover letter is one of the first things any hiring manager in the hospitality industry will look at. That’s why you must make a great first impression and show employers what you can bring to the table.

How Technology Has Aided Restaurant Inventory Management


Food cost is one of the major expenses in your restaurant business, but fortunately, also one of the most controllable. Food cost is heavily influenced by your inventory management.

Strategies For Automating Restaurant Operations

Sculpture Hospitality

In the hospitality business, who doesn’t want to streamline? Efficient operations are good for everyone. You won’t waste time on repetitive tasks. You won’t pay personnel for work you could automate. Employees will be less frustrated. Customers will enjoy better experiences.

3 Simple Ways Restaurants Can Reduce Food Waste this Holiday Season

Xtra Chef

The season of giving thanks and celebrating with friends, family and colleagues is upon us. And, with it, comes a rise in reservations for holiday parties, special family outings and overall overindulgence.

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A Taste of Bertani Wines


20191130_132802.jpg. Author(s): Penny Weiss. Teaser: Bertani Winery produces an array of wine to please all palates.

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The Five Biggest Marketing Mistakes Made by Local Restaurants

Modern Restaurant Management

The restaurant and hospitality sector is one of the largest industries in the world. As a restaurant owner, it’s important to know how to market your restaurant the right way if you’re going to survive in such a crowded and competitive marketplace.

Spark 2019: Re-Imagining Hospitality for the Restaurant Industry

Hot Schedules

Spark 2019: Re-Imagining Hospitality for the Restaurant Industry. The 2019 Spark conference, presented by HotSchedules and Fourth, brought restaurant industry leaders together to address challenges facing operators today.

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Want to Quickly Reduce Your Liquor Inventory Losses? Focus on Your Backdoor

Bar and Restaurant Coach

Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff.

10 Types Of Restaurants: The Complete Guide For Potential Owners


If your dream is to be an owner or manager of a food-service business, understanding the options available to you — the types of restaurants you can open — is an essential first step in your success.