Indoor Media
JULY 5, 2021
People go to different restaurants for different reasons. Let’s say you live in a busy downtown area with dozens of different eatery choices. You probably have your weekday breakfast spot. There’s a weekend brunch spot. There’s a special occasion (birthdays and such) brunch spot that’s a little pricier. There’s a coffee shop for mornings when you’re on the go.
The Eat Restaurant
JULY 7, 2021
Average check size is an important restaurant metrics with a quite simple formula:
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Sculpture Hospitality
JULY 7, 2021
Since the beginning of the COVID-19 pandemic, bar owners around the world have learnt a number of lessons about managing their businesses during challenging times. Perhaps no lesson, however, has been as important as understanding cash flow.
Culinary Cues
JULY 4, 2021
By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. It is another perfect storm of realities that seem to have brought this about: scaling down of production from the farmer, rancher and fisherman during the time when American restaurants were shut down, interrupting the cycle of growth and production as a result, a dramatic re-opening of said restaurants without time to gradually scale up to
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.
Modern Restaurant Management
JULY 6, 2021
With dining restrictions lifting and restaurants’ busy season upon us, employers are ramping up hiring in order to meet the demand of the summer. Even with the recent uptick in employment, restaurants are facing a major worker shortage, and many are struggling to keep their doors fully open with limited staffing. According to the U.S. Census Bureau’s Small Business Pulse Survey in late May, an average of 50.2 percent of small businesses in accommodations and food service reported tha
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Hot Schedules
JULY 8, 2021
Blog. The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. You’d be hard-pressed to find an operator who actually likes taking inventory. It’s complicated, time-consuming, and often requires opening early or closing late.
Culinary Cues
JULY 8, 2021
Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is. With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them? When demand exceeds supply in any situation – businesses know that prices inevitably go up.
Modern Restaurant Management
JULY 7, 2021
As we progress through a pandemic that’s kept many inside for months, guests are looking to venture out and experience unique dining moments. The food service segment is facing countless obstacles on the road to post-COVID recovery, and prioritizing menu innovation is a key component to remaining top of mind with guests as restaurants compete for “share of stomach.” As the Vice President of Culinary for Another Broken Egg Cafe, I’ve helped our brand remain hyper-focused o
The Restaurant Times
JULY 9, 2021
First Fiddle Restaurants is one of the world’s largest F&B holding companies which operates some of India’s most iconic restaurant bars and 20+ brands with 35+ restaurants. Each brand has a unique product proposition. Be it The Warehouse Cafe, Plum by Bent Chair, Lord of the Drinks, each of the First Fiddle brands has a distinct story to tell and a great experience to offer to its customers.
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.
Touch Bistro
JULY 4, 2021
Remember the expression, too many cooks in the kitchen ? Well, go ahead and unlearn it. In 2021, the restaurant industry is experiencing an unprecedented labor shortage that’s seeing worker resignations and job openings at an all-time high. Despite most restaurants having reopened after COVID-19 closures, the restaurant industry was still 1.5 million jobs – or 12% – short of pre-pandemic levels as of June 2021.
EATER
JULY 8, 2021
Rimma Bondarenko/Shutterstock. Throw your bruised berries into a vinegar bath, then reap the rewards Tangy, sweet, and explosively juicy, shrubs are a delicious shortcut to making summery cocktails at home. Drinkable vinegars flavored with fruit and sugar, they welcome experimentation: Toss in your bruised berries, your overripe peaches yearning to be used.
Modern Restaurant Management
JULY 7, 2021
Whether you are an already established restaurant, or a brand-new operation, now is prime time to evaluate what customers are looking for in their dining experiences. Everything from the first sip of a drink order to the last bite of dessert should be exciting, unique, and delicious to make that novel on-premise dining experience stand out. One way to impress guests from the get-go is to have a strong beverage menu, as drink orders are typically taken upon arrival.
Restaurant365
JULY 8, 2021
The pandemic has undeniably changed the restaurant industry. Some restaurant trends may already have been in motion, but the restrictions and adjustments caused by the pandemic accelerated the changes. For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic.
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.
Bottleneck Management
JULY 7, 2021
Executive Chef Miguel Lopez. Chef Miguel Lopez has worked with Bottleneck Management for over ten years. He began his career as a dishwasher for South Branch Tavern and Grille and is now one of our most tenured Executive Chef’s at Bottleneck Management. “Ten years ago, I would have never thought I would be at South Branch running the entire back of house.
Sling
JULY 4, 2021
Restaurant marketing has changed dramatically over the past 20 years. With the rise of the internet and the ubiquity of smartphones and tablets, the vast majority of marketing efforts are concentrated online. But there are still effective marketing channels available offline too. We’ve compiled some of the most effective restaurant marketing tips to help you win your market. 1) Produce A Food-Prep Video.
Modern Restaurant Management
JULY 7, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The logic with high deductible plans and consumer-driven strategies in healthcare used to be that participants would be more judicious in spending their dollar for medical services.
Restaurant Clicks
JULY 8, 2021
Dallas, Texas is a wonderful place to visit and even live in. With plenty to do and see, it’s no wonder this town is so popular. On top of all of the other sights and adventures, this city is also jam packed with great restaurants. And among these restaurants is a pocket of delicious brunch spots. You know the saying everything is bigger in Texas?
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
Food Business
JULY 9, 2021
Caroline Anderson started Grateful Pizza in 2020, a year or so after arriving in Baltimore. It's a craft pizza company, serving up frozen pizzas, delivered to peoples' door or through a few shops. We dig in and talk about what it means to start up during a pandemic, about how to balance delivery, the myriad of tasks an owner needs to do (and supposedly knows how to do).and we talk about bringing in her friend and business partner, Chloe, within year one, and then segmenting the tasks between the
Black Box Intelligence
JULY 8, 2021
Twin Peaks consistently reports sales and traffic increases, attributed to making improvements on guest experience. Benchmarking is an integral part of their strategy, as learned from this Q&A. What are the building blocks of your benchmarking strategy? We align everything with our mission/vision and goals of the company. We make sure that everything we do is impacting them in a positive way.
Modern Restaurant Management
JULY 9, 2021
In the restaurant industry, sanitation and health safety have always been held at the utmost importance – and that has been even more so through the past year. National and international organizations, health codes, and other rules and regulations hold restaurants to high standards of cleanliness to prevent foodborne illnesses, cross contamination, and any other spread of germs and bacteria.
Restaurant Clicks
JULY 7, 2021
Columbus, Ohio is a popular city full of amazing attractions, including some great food. From brunch, to barbecue, to sushi, this town offers numerous top-notch dining experiences. I don’t know about you, but sometimes there’s nothing better than some Italian food after a long week. With delicious entrees like eggplant parmesan, pizza, and pasta, it’s no wonder thing kind of cuisine is a fan favorite.
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.
App Institute
JULY 5, 2021
New technology has the potential to improve and disrupt the way the restaurant industry works. While the overall concept of a restaurant may stay the same — serving or delivering food to customers — the way restaurants do this will likely continue to change. In recent years, trends like delivery apps and social media platforms. Read More. The post Restaurant Technology Trends to Watch Out for in 2021 appeared first on AppInstitute.
Restaurant Den
JULY 8, 2021
Ah, summer. The days get longer, the nights get warmer, and the restaurant patios start opening up for the season. Warm, welcoming, and comfortable – on a summer evening, a patio is the place to be. Guests can kick back and relax, breathe in the fresh air, and enjoy the special ambiance that a patio […]. The post 10 Restaurant Patio Decor Ideas For Summer appeared first on Restaurant Den.
Modern Restaurant Management
JULY 8, 2021
It’s no secret that the influencer marketing industry is booming with billions of dollars. And to many restaurant owners, it seems straightforward: get someone with a lot of followers to promote your restaurant and food. But what many fail to recognize is that mega influencers are not a one-size-fits-all, and they should instead consider partnering with a micro influencer.
The Restaurant Times
JULY 9, 2021
Customer experience plays a crucial role in determining the success of a restaurant business. It is thus important to give your best in making customers happy by coming up with creative restaurant customer service ideas. A happy customer spreads the word about the restaurant and brings along more customers to your place. If the restaurant customer service isn’t efficient and friendly, there isn’t much profit that can be expected from the business. .
Advertiser: Paycor
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