Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Here are 11 tips to set yourself up for success in 2021.
Sante
DECEMBER 7, 2020
Simple adjustments to your restaurant menu can help increase profits during the pandemic. As a restaurant owner, cutting costs and increasing profits are always top-of-mind, especially in this day and age, where the restaurant industry has been hit with challenge after challenge. Reducing costs requires restaurant owners to take a look at a variety of areas and see what may not be working.
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Goliath Consulting
DECEMBER 6, 2020
2020 has certainly been a year like no other for the industry. Through stay-at-home orders and extended shutdowns, restauranteurs had to be nimble and creative, relentlessly searching for new business avenues and strategies to keep their businesses afloat. Now that 2021 is only weeks away, we are making predictions on what the new year will bring. Here are our top 5 food and restaurant trend predictions for 2021 and beyond.
7 Shifts
DECEMBER 8, 2020
What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur
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.
Culinary Cues
DECEMBER 8, 2020
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone. The line team was in total sync: Alex looked at his sous chef expediting on the other side of the pass – his eyes said: bring it on chef.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Sante
DECEMBER 8, 2020
Here are the top five things to focus on when streamlining your kitchen operations to improve your restaurant experience and achieve your overall goal of making customers happy. Kaitlin Keefer, Editor/Square. Chefs and restaurant owners decide to start their business because of a love for food and a desire to bring that food to the mouths of people in their community.
7 Shifts
DECEMBER 9, 2020
In a webinar as part of Toast’s Restaurant Recovery Series , co-sponsored by 7shifts and our trusted partners at XtraChef , we gathered restaurateurs from around the country to discuss new ways of managing staff, new service and compensation models, and how COVID-19 has impacted their business. Hosted by Henry Patterson of Rethink Restaurants , the panel featured restaurateurs: Andrea Borgen from Barcito & Bodega in LA Kevin Healy from HOUSEpitality in Virginia Tanya Li from Flour Bakery + C
Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t. Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery.
Modern Restaurant Management
DECEMBER 11, 2020
As restaurants and bars struggle through the pandemic, the alcohol industry is suffering along with them. Despite a jump in store sales as consumers began drinking more at home, global alcohol sales are expected to fall about 12 percent in 2020, according to IWSR Drinks Analysis. In this challenging year, one bright spot for the industry has been the booming popularity of ready-to-drink (RTD) alcoholic beverages.
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.
Bottleneck Management
DECEMBER 7, 2020
Bottleneck Expands with Secret Sauce Barbecue. With over 13 years of experience owning and operating brick and mortar restaurants, Bottleneck is launching Secret Sauce Barbecue, our first “virtual brand” and “ghost kitchen.” Secret Sauce launches as a delivery-only barbecue concept, operating out of existing City Works and Old Town Pour House kitchens around the country, and will evolve to offer pick-up and catering options in the near future.
Indoor Media
DECEMBER 11, 2020
Just as online advertising has evolved, so has print. We call it Unconventional Print Advertising. IndoorMedia developed this concept over years of experimentation, and today many of our clients have come to rely on it. By combining the strengths of grocery store advertising with specific print mediums, we’ve created countless platforms for small businesses to increase their profits.
Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t. Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery.
Modern Restaurant Management
DECEMBER 11, 2020
The holidays are here and if we could pick any year to relax and let go a little more, it’s this year, right? Not so fast. Before putting your feet up and roasting chestnuts on an open flame, remember this: November to January are the busiest and most profitable months in the year. According to Deloitte , holiday retail sales this year should rise between one and 1.5 percent, amounting to between $1.147 trillion and $1.152 trillion during the November to January time frame.
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.
Sculpture Hospitality
DECEMBER 10, 2020
Amber Lamote, a Consultant and Regional Director in the state of Georgia for the Sculpture Hospitality inventory management solution for restaurants and bars, has been named Supplier of the Year by the Alabama Restaurant and Hospitality Association’s (ARHA).
EATER
DECEMBER 10, 2020
Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.
A Wine Story
DECEMBER 9, 2020
Italian Wine Tasting at Milan Wine Week. Interview with Federico Gordini on Italian wine tasting during Milano Wine Week With the global pandemic affecting the regular schedule of Italian wine tasting events in key cities around the world, how is the wine trade reaching journalists in New York City? Italian wine is of key importance to the US market.
Modern Restaurant Management
DECEMBER 9, 2020
The New York Times has a theory on the popularity of curbside pickup : people miss going to restaurants and stores. Picking up curbside gives them a reason to get out, even if they never leave their cars. Beyond an excuse to leave the house, it’s also convenient, no-touch, and safe. Restaurants across the country are adding and expanding their curbside services out of necessity, and consumers have started using them more, also out of necessity.
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
Restaurant Engine
DECEMBER 9, 2020
People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options. As a restaurateur, you have a built-in clientele at the ready. But is a client base enough to start your catering business? Opening a catering business tied to your restaurant can add extra profits to your business.
Focus POS
DECEMBER 8, 2020
With so many mobile payment solutions available, figuring out which option is the right fit can leave restaurant owners feeling stressed out and lost in the abyss of mobile payment options. But with the proper guidance, finding the optimal solution for your business can be stress-free. Here are some features you should consider when determining what mobile payment solution is best for you.
Sante
DECEMBER 10, 2020
Bottega Winery Headquarter_2.JPG. Author(s): Penny Weiss. Teaser: Sandro Bottega introduces festive bottles of wine, liqueur and spirits for the holidays and beyond! The “new norm” for socializing and engaging with friends and family for the past seven months has mainly been conducted online. This is also true for meeting with winemakers, participating in virtual wine tastings and experiencing life abroad while sitting in my living room.
Modern Restaurant Management
DECEMBER 9, 2020
It's no secret that the restaurant industry has been severely impacted by COVID, perhaps more than any other industry. There have been bright spots – the QSR sector, notably – and recent signs that a turnaround is underway, including Moody's upgrading its industry outlook to stable last month. But in general, restaurants have had to chart their own path to recovery.
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.
Ken Burgin
DECEMBER 7, 2020
Your country cafe or restaurant offers good conditions: proper pay, decent hours, a friendly boss and a modern kitchen. So why can’t you find good staff? It’s time for a shift in how you promote the opportunities – the talent is out there, so let’s update the recruitment methods. Promote the benefits of your area. Check the local tourist authority and council websites – they know how to talk up the town.
ChowNow
DECEMBER 7, 2020
While the holiday season is typically the busiest for most restaurants, this year is quite different. Guests in most areas can’t flock to crowded dining rooms and order catering for large celebrations, but hope isn’t totally lost. Restaurant operators looking for a seasonal boost this year need to lean on holiday marketing ideas for takeout and delivery instead. .
The Restaurant Times
DECEMBER 5, 2020
The restaurant industry is constantly shifting and evolving because of new trends and tastes. Given the current scenario, you must always adapt to keep your business afloat. One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade?
Modern Restaurant Management
DECEMBER 8, 2020
The advent of on-demand food delivery can be traced back to the early 2000s when the use of GrubHub, Seamless and numerous other online and mobile food-ordering systems became commonplace among college students and young professionals throughout the United States. Gone were the days of leafing through a pile of crumpled menus to order takeout. Now, one could quickly search for local restaurants, view their menus, and order and pay online.
Advertiser: Paycor
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