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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. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season.
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. When you’re in the restaurant business, it’s not enough to let your customers share pictures for you.
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. Now, with vaccines gaining accessibility and acceptance, lockdown restrictions lifting, and consumers returning to “normal” life, restaurants are building plans centered around the potential for a hopeful yet still unknown future.
Most of us will remember those opening lines to Charles Dickens: Tale of Two Cities: “It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
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. 11 years later, they still bring their signature quesopitas (a pita-quesadilla hybrid) and Mediterranean bowls to hungry guests—just at a much larger scale.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Clean Juice Celebrates Franchisees. Clean Juice®, honored its franchise partners during its annual Juicey Awards event. Clean Juice Chief Executive Officer, Landon Eckles described 2020 as challenging but resolute in lauding its franchise partners and support staff in the company’s response to the global pandemic.
The Handy Landing Tea Room and Store in Weirs Beach, New Hampshire | weirsbeach.com. For the first half of the 20th century, hungry travelers couldn’t do better than a roadside tea room. If you happened to be traveling from Washington, D.C. to Richmond, Virginia in 1935, you’d likely find yourself cruising down Route 1, the forebear of Interstate 95.
The Handy Landing Tea Room and Store in Weirs Beach, New Hampshire | weirsbeach.com. For the first half of the 20th century, hungry travelers couldn’t do better than a roadside tea room. If you happened to be traveling from Washington, D.C. to Richmond, Virginia in 1935, you’d likely find yourself cruising down Route 1, the forebear of Interstate 95.
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?/. noun. “A division or contrast between two things that are or are represented as being opposed or entirely different.”.
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. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season.
At this time last year, restaurants and bars across the country went from being houses of entertainment and joy to being forced to close as part of wide-spread mandated shutdowns to stop the spread of an uncontrollable and unknown pandemic. Shock, uncertainty, and confusion took hold of our lives and businesses. At the time, this industry was trying to discern what the right ‘next’ move was to mitigate the long-term effects of a shuttered hospitality industry.
How mutual aid efforts — like Minneapolis’s Southside Food Share and Phillips Community Free Store — are combating food insecurity on their own terms I arrived in Minneapolis in July of 2020 to find buildings turned to rubble, people grieving, and a community rebuilding. During my first volunteer shift at Phillips Community Free Store , which was being run out of the Grease Pit Bike shop in South Minneapolis, tables were lined up outside, pop-up tents shading all manner of produce and household
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
If you are a seasoned food service manager, a chef, or serious cook looking for that next step in your career – I have great opportunities for you. Whether you are in those early stages of your career or well-established as a professional – I have found that two factors come into play when making a career decision: First, is the opportunity to learn and make a dent in the universe and second is to find a place that offers exceptional quality of life.
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). The team is growing, and we thought this is a great opportunity to sit and talk with them about their work at Fourth and what it takes to further develop and enhance a product with 20 successful years of history, as well as what it takes to collaborate
Over the past year, the pandemic pushed restaurants into survival mode, forcing them to pick up alternative revenue streams to stay afloat. Restaurant owners had to become creative to stay in business and provide value to their surrounding communities. The Rise of Meal Kits. Meal kits, prepared by restaurants for consumers, became a great way for restaurants to supplement revenue during the pandemic.
One year after Instagram flooded with callouts against racist, sexist, and toxic restaurant work cultures, what’s actually changed? When the pandemic hit the United States in March 2020, acclaimed Chicago restaurant Fat Rice told workers it would be closed only temporarily. It laid off around 70 employees and in April pivoted to donating grocery boxes, eventually operating as Super Fat Rice Mart, a general store offering $100 meal kits.
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Delivery Apps: They Matter to Restaurateurs. If you’re a restaurant owner, you may find yourself wondering why you should expend time, energy, and expense on integrating with third-party delivery apps like DoorDash or Uber Eats. After all, wouldn’t you prefer having your customers come to your dining room, pick up their food, or utilize your in-house delivery service?
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. This means that restaurants need to find creative ways to serve the increasing demand due to the restaurant reopening that has been happening. To help restaurants deal with this problem precisely, Cheetah has just started a new pilot program called Just in Time (JIT).
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The increase in demand and ongoing supply chain issues have contributed greatly to changes in food costing structures in recent months – and restaurants have been hit the hardest.
To be able to stop at almost any Southern gas station and have a good, inexpensive meal is an American tradition rooted in Black survival and entrepreneurship. Scanning the aisles of small, locally owned gas stations in the South is like taking a step back in time. Few other places stock old-school Necco Wafers, Mary Janes, Bit-O-Honeys, and Chick-O-Sticks alongside foods like pickled eggs, pickled sausages, gizzards, barbeque, and pound cake.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
Contributed By Joni Doolin, Co-Founder, Board Member, Advisor at Black Box Intelligence. The perfect storm of massive job losses, social unrest and racial tensions, significant and aggressive compensation competition from other service sector employers, continuing struggles with childcare and the lingering fear of C OVID -19 has made one thing clear; our workforce may never be the same.
With so many people out in a sea of stars and stripes on the 4th of July, how do you get them to come to your restaurant? The short answer is offering enticing 4th of July specials. The right 4th of July specials will drive traffic to your restaurant, helping you take advantage of one of the biggest celebrations of the year. And Independence Day 2021 may be the busiest one yet, with 46% of American consumers reporting that they’re excited to dine out again as pandemic restrictions are loosened.
Plumbing issues can cause headaches and major hits to the wallet for restaurant owners. The key plumbing problems in restaurants are caused by the clogging of pipes, which makes the plumbing back up, overflow and not drain properly. The main cause of this issue is staff members putting leftover food and other materials down the drains instead of disposing of it in the correct place.
In some cities, the local gas station doubles as a boutique bottle shop, with wines and craft beers by small producers. My dad is the kind of old-school character who arrives four hours ahead of departure time for a domestic flight from Miami to New York. All of his bills are paid via paper check, which he drops off in person. And, naturally, he’s a big believer in going into the gas station to pay the clerk directly before filling his tank with gas, putting zero trust in the card machines out b
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
University City, a neighborhood in Philadelphia encompassing the local universities, is home to a lot of college students, so it’s no surprise there are plenty of bars to try in this area. With so many spots to choose from, it can be hard to determine which ones are worthwhile and which are a waste of time. We’ve put together a list of our top picks for bars near University City.
As Covid restrictions wane, restaurants and bars are facing yet another difficult challenge: finding employees. In fact, our clients tell us that the labor shortage has become such a crisis that they cannot operate 7 days a week, or are unable to open for lunch; and that they fear they may not be able to staff for the anticipated summer demand. Some operators are so desperate to find employees that they are offering large cash bonuses, trying to poach employees from other restaurants or thinking
Did you know one of the first restaurant brands is one of the most innovative today? Listen to the episode of The Main Course as host Barbara Castiglia speaks with James Walker, Senior Vice President, Restaurants for Nathan’s Famous about the brand’s push into ghost kitchens, virtual brands and more. Walker is a true brand evangelist specializing in rebranding and repositioning iconic American comfort food brands.
Thanks to its geographic location in the middle of lower Pennsylvania, Breezewood’s gas stations offer a huge array of the best potato chips the country has to offer. If there’s one thing that Pennsylvania seems to have figured out, it’s potato chips. The state is not only the home base for many mass-distributed snack brands, including Utz, Wise, Herr’s, and multiple Snyder’s (of Berlin and of Hanover), it’s also the place that many beloved regional chip companies, from Martin’s to Middleswarth,
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Investing in Hospitality Training and Staff Well-being at Work As the world opens-up again after months of continuous lockdown – pubs, cafes, restaurants and even nightclubs welcome back patrons. As I travel the country again working in various cities and visiting a wide range of food service venues, it is more obvious than ever before, that there is a shortage of adequately trained food and beverage service professionals.
University City, a neighborhood surrounding the local universities in Philadelphia, is a popular spot to eat, drink, and explore. With the high population of young adults, there’s a lot of affordable restaurants around this area. Believe it or not, this neighborhood offers an incredibly diverse array of flavors and cuisines, so it’s the perfect spot to try something new.
Contributed By Chris Ebbeler, Marketing Director. Culture Enthusiast. Social Media Pro. Helping to bridge the gap between what your people believe and what you tell the outside world. Spent 15+ years at Brinker in Peopleworks, social media and marketing. A few years back, I vividly remember Joni Doolin from the stage at The Global Best Practices Conference , inspiring me and so many with her closing keynote address.
Ever wondered how restaurants ensure that their food is healthy enough to consume? If yes, then the answer is by passing regular restaurant health inspections conducted by municipal authorities to ensure public safety. These health inspections are mandatory checks that every restaurant has to go through. . India has a Central regulatory body, namely the Food Safety and Standards Authority of India (FSSAI) , that functions under the Food Safety and Standard Act, 2006.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
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