Embrace the Suck

JANUARY 20, 2021

If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing? Can they form a coherent sentence? Yes? Hired! The new hires stay for a few weeks but end up leaving, and the cycle of anxiety begins again. If you feel like you’re desperate to find people, if you feel like staff treats your business like a revolving door, you need a new plan to put an end to your state o

Recruiting 377

Recruiting Coaching Hiring Take-out 377

Sculpture Hospitality

JANUARY 18, 2021

Successful beverage inventory management results in a huge number of benefits for your bar. It helps your business to reduce drink shortages, limit waste, optimize reordering, avoid order mistakes, increase profits and much more.

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Inventory Bar Waste Beverage 139

BNG Point of Sale

JANUARY 19, 2021

Running a POS system for your business is a key way to speed up orders and improve customer service; this is a universal truth for both restaurants and bars alike. Businesses like restaurants and bars use today’s advanced POS systems to their advantage, and you can benefit from them, too. There are countless benefits, from keeping your costs down, boosting your profits, to reducing theft; we’ll discuss the top reasons you should invest in a restaurant POS system.

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POS Cash Management Mobile Ordering Loyalty Program 98

Culinary Cues

JANUARY 18, 2021

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”. The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family.

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Customer Experience Blog Café Education 433

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

Embrace the Suck

JANUARY 20, 2021

The bad news : Here we are, waiting for the world to end. I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. I did not see this curveball coming. The good news : The world is not going to end! However, it is going to change, and to deal with that you need to get ready now. In fact, this market adjustment is needed.

Social Media 416

Social Media 2001 Online Ordering Cash Management 416

ChowNow

JANUARY 22, 2021

Now that you’ve invested in your own restaurant app for online ordering , your next question is likely, “How do I encourage my customers to use it?”. Incentivizing app downloads is important because it gives you a boost in visibility and customer loyalty. In fact, diners who download restaurant apps order twice as often as diners who don’t, according to ChowNow internal data.

Email Marketing 148

Email Marketing Mobile Ordering Social Media Download 148

Deliverect

JANUARY 18, 2021

2020 was a huge year for off-premise dining. Restaurants had to do whatever they could to survive. For some that meant stepping up their already hot delivery game using the latest tech. But for many full-service restaurants, bars, and other venues that are all about the in-house experience, that meant getting more creative. We saw restaurants delivering groceries, meal kits, and multi-course dinners to assemble at home, and bars offering takeout drinks packages and cocktail kits, among other new

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Delivery Back of House Fine Dining Customer Experience 145

Embrace the Suck

JANUARY 19, 2021

Gather ‘round and allow me to tell you a tale. The names have been changed to protect those not so innocent. Let this tale be a precautionary lesson for you to not go down the same path lest you suffer the same fate as this restaurant did. You’ve been warned—stop reading now if you’re happy with the status quo. In an average town, there was an average restaurant.

Small Business 396

Small Business Take-out Marketing Training 396

Modern Restaurant Management

JANUARY 22, 2021

Marketing a restaurant looks completely different today than it did heading into 2020. The pandemic forced restaurants to completely transform how they operate, which naturally impacts how they interact with consumers. Not only are marketers in the restaurant space facing the fallout of the pandemic, they are dealing with the implications of ever-increasing privacy concerns.

Marketing 199

Marketing Email Marketing Loyalty Program Point of Sale 199

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

Future Food

JANUARY 19, 2021

Harbord Diggers Image Via Covered Hub. Melbourne vs Sydney What makes a ‘Sydney’ restaurant? In the course of our work, we have noticed that there are some venues that just say ‘Sydney’. We also know that over the years, Sydney restaurateurs haven’t lit up the world in Melbourne (and vice versa, we might add). All of which got us thinking about why this is so: What is it about the market that creates a ‘Sydney’ venue?

Food Supply 158

Food Supply Influencer Entertainment Dine-in 158

Indoor Media

JANUARY 22, 2021

If you want to get ahead in this world, you’ll need to get busy. If you’re a small business, you need to be advertising locally, effectively, and immediately. Depending on your business, it may feel difficult to design a new campaign from scratch. If you have a previous idea to build off of or a template you’re dying to repurpose, the path will be even easier.

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Coupons Advertising Small Business Back of House 157

Typsy

JANUARY 19, 2021

Before opening your doors to the public, there is an enormous and often overwhelming list of tasks to complete. This list traditionally starts 3-6 months (sometimes even more) prior to opening day. In this industry, there is never a ‘one-size fits all’ approach, but if you are thinking about opening your venue, here are some general guidelines to follow, that any seasoned restaurateur will likely agree with, no matter if it’s a 3 month or 6 month project.

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Hospitality Management Management Operations 148

Modern Restaurant Management

JANUARY 18, 2021

Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry. As the world quickly came to a screeching halt in the early months of 2020, restaurants quickly accelerated an already existing shift towards digitalization to adapt to customers' new safety and priorities. Over the past year, many restaurants have reduced the stress of the system by having consumers order online, by phone or mobile app, while additionally offering curbside deli

Loyalty Program 198

Loyalty Program Mobile Ordering Customer Experience Online Ordering 198

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

JANUARY 22, 2021

Anucha Naisuntorn /Shutterstock. Third-party delivery apps with billions of dollars have perpetuated a distorted business model rooted in consumer convenience — and it’s restaurants and workers paying the price This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.

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2010 Online Ordering Food Order Delivery 145

Xtra Chef

JANUARY 21, 2021

We all know that tracking food costs is a must, allowing you to quickly identify supplier price changes, maintain accurate prime costs, and identify cost trends to make better business decisions. But for some operators, it’s important to go beyond simple food cost calculations and start tracking actual vs. theoretical food cost. An understanding of actual vs. theoretical costs can drive down costs and boost profits, while providing a picture of your restaurant’s financial health and

Food 106

Food Waste Inventory Demo 106

Sculpture Hospitality

JANUARY 21, 2021

Did you know that one of the most common hidden expenses for restaurateurs is down to poor food and beverage inventory management processes? Yet, despite this, many restaurants are still struggling to implement successful inventory management processes.

Inventory 113

Inventory Beverage Management Management 113

Modern Restaurant Management

JANUARY 22, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Modular Chicken. Golden Chick is introducing its first modular constructed building. The first restaurant is scheduled to be installed in Saginaw, Texas this month with an expected opening in March, with two more installations in the pipeline for the first half of the year in Snyder and Refugio, Texas. “This new model will allow our franchis

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Franchise Franchising 2020 2021 195

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

JANUARY 21, 2021

Shutterstock. It’s probably not Uber Eats, Postmates, or Grubhub 2020 was an undeniably big year for food delivery. As the pandemic limited access to restaurants and the government dragged — and continues to drag — on providing financial support for small businesses, consumers were given few options outside of takeout and delivery to eat a meal that they didn’t cook themselves.

Delivery 125

Delivery Customer Service Food Order Online Ordering 125

Deliverect

JANUARY 19, 2021

Just as everyone was making their predictions for last year’s food and restaurant trends, a certain pandemic appeared and shook things up. As people around the world stayed home more often and ordered more delivery and takeout than ever before, new trends emerged. Whereas vegan food, local ingredients, build-your-own dishes, and snack-sized bites were still very much a thing, lockdown cravings also included a lot of comfort food, like mac and cheese, burgers, and noodles, and desserts.

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2021 Food Online Ordering Consumer Goods 148

Sante

JANUARY 21, 2021

In our move to give Santé writers the broadest possible audience, we partnered with Aggregage last year to establish Restaurateur Continue Reading.

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2020 2021 Management Management 135

Modern Restaurant Management

JANUARY 20, 2021

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Not only is sustainability a hot topic in the restaurant industry, but certain sustainable practices can actually help you to manage risk and keep your business going if another disaster should strike.

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Sustainability Food Supply Waste Front of House 194

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

EATER

JANUARY 22, 2021

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was, in part, about reclaiming that power for the people At the height of the #EndSARS protests in Lagos, Jahmal Usen would start his work day as early as 6 a.m. With his online food store closed temporarily due to the turbulence, Usen’s time was now fully dedicated to preparing food for the thousands of young protestors taking to the streets to fight for a

Food Supply 121

Food Supply Social Media Take-out Supplies 121

Restaurant Technology Guys

JANUARY 20, 2021

Even before the advent of COVID-19, contactless restaurant technology was rapidly disrupting the traditional operating methods of the industry. The post QR, AI, Bots – How Contactless Restaurant Technology is Rapidly Transforming the Industry appeared first on Restaurant Technology Guys.

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Technology Operations Blog 142

Next Restaurants

JANUARY 19, 2021

The following isn’t legal advice but general thoughts and guidelines to consider. Always consult with a professional attorney for any legal actions and law interpretations. COVID-19 has turned the world upside down, and that’s particularly true with the restaurant industry. According to a survey by the National Restaurant Association , 100,000 restaurants either closed permanently or long-term within six months of the pandemic reaching the United States.

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Customer Service Fine Dining Restaurant Law Hiring 99

Modern Restaurant Management

JANUARY 21, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Buck Jordan, CEO of Miso Robotics, the team behind Flippy the Robot. In developing robotics to work in a quick-serve restaurant environment, they first worked with CaliBurgers, getting advice from actual users. They started with the grill, introducing Flippy.

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2020 Technology Serving Management 177

Advertiser: Paycor

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

Management