7 Shifts

MAY 27, 2021

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.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Modern Restaurant Management

MAY 28, 2021

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.

Social Media 206

Social Media Website Management Mobile Ordering SEO 206

Restaurant365

MAY 26, 2021

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.

Bar 158

Bar Guest Recovery Cash Management Food Truck 158

Culinary Cues

MAY 23, 2021

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.

Guest Recovery 445

Guest Recovery Front of House Employee Relations Food Truck 445

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

7 Shifts

MAY 28, 2021

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.

Communication 370

Communication 2010 Management Management 370

Hot Schedules

MAY 25, 2021

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

Cash Management 148

Cash Management Customer Service Customer Experience Sports 148

Culinary Cues

MAY 27, 2021

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.”.

Sports 450

Sports Presentation Café Education 450

7 Shifts

MAY 25, 2021

I'm excited to share that 7shifts has raised $21.5MM led by Danny Meyer's Enlightened Hospitality Investments , which is the investment arm of Union Square Hospitality Group (USHG). These new funds will allow 7shifts to double-down on providing restaurant operators with the best workforce management tools as they return from the largest collapse in restaurant history.

Customer Experience 370

Customer Experience POS Hiring 2020 370

Modern Restaurant Management

MAY 25, 2021

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.

Hospitality 184

Hospitality Insurance Government Online Ordering 184

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

MAY 24, 2021

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?

Delivery 139

Delivery Customer Service POS Online Ordering 139

Culinary Cues

MAY 23, 2021

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.

Beverage 442

Beverage Food Blog Events 442

7 Shifts

MAY 27, 2021

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.

Front of House 195

Front of House Employee Relations Back of House Take-out 195

Modern Restaurant Management

MAY 24, 2021

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.

Point of Sale 199

Point of Sale Mobile Ordering Customer Service Social Media 199

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

EATER

MAY 26, 2021

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.

Back of House 123

Back of House Advertising Travel Small Business 123

Black Box Intelligence

MAY 27, 2021

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.

Hospitality 132

Hospitality Café Back of House Education 132

Touch Bistro

MAY 26, 2021

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.

Specials 111

Specials 2021 Merchandise Mobile Ordering 111

Modern Restaurant Management

MAY 27, 2021

There’s a sense of renewal in the air as widespread vaccine distribution has people thinking about a return to pre-pandemic routines and activities, including indoor dining. The restaurant industry was hard hit by COVID-19, so restaurateurs are among those most looking forward to the eventual elimination of social distancing protocols and indoor capacity restrictions.

Menu 147

Menu Mobile Ordering Food Safety Online Ordering 147

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

EATER

MAY 24, 2021

As fire engulfed Minneapolis restaurant Gandhi Mahal during the city’s June 2020 protests, owner Ruhel Islam went viral for remaining steadfast in his call for justice. One year later, he’s working to rebuild for the community. After the murder of George Floyd in Minneapolis by police officer Derek Chauvin, a lot of people rallied around one cry: Won’t somebody please think of the property?

Agriculture 112

Agriculture Point of Sale Social Media Small Business 112

Restaurant Clicks

MAY 27, 2021

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.

Food 109

Food Online Ordering Back of House Food Order 109

Future Food

MAY 25, 2021

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.

Customer Service 148

Customer Service Small Business Food Safety Training 148

Modern Restaurant Management

MAY 24, 2021

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.

Food 111

Food Food Supply Employee Relations Supplies 111

Advertiser: Paycor

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

Recruiting

Sculpture Hospitality

MAY 25, 2021

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

Bar 148

Bar Operations 148

Restaurant Clicks

MAY 28, 2021

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.

Bar 148

Bar Sports Online Ordering Food Order 148

Black Box Intelligence

MAY 25, 2021

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.

Social Media 98

Social Media Leadership Coaching Customer Experience 98

Modern Restaurant Management

MAY 25, 2021

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.

Innovation 100

Innovation Back of House Franchise Franchising 100

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management