Modern Restaurant Management
APRIL 15, 2020
As a restaurant owner or manager, do you find yourself getting caught up in the intricacies and not being able to focus on aspects that matter? The key lies in achieving operational efficiency. Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue.
Culinary Cues
APRIL 15, 2020
It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence.
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7 Shifts
APRIL 15, 2020
With the heavy impact of COVID-19 on restaurants, the industry is racing to find new ways to keep their locations open and keep revenue as high as possible for survival. Foot traffic has dropped for the majority of restaurants in North America, with revenue switching to online ordering and pickups instead. Restaurants with drive thrus have had a smaller decline in revenue compared to the ones that don’t have drive thrus.
Perfect Daily Grind
APRIL 15, 2020
If you operate a café, you’ll want to keep up with the specialty coffee trends that apply to your business and find a way to offer them to your customers. Cold brew is one of these trends, and as it’s such a profitable and popular drink, it’s well suited to any café menu. . With so many methods of cold brew preparation and delivery available, you’ll need to decide which one best suits your business – and will keep your customers happy.
Advertiser: Paycor
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.
Modern Restaurant Management
APRIL 14, 2020
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three and What’s Next?: MRM Restaurant Survival Guide Updates. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news.
Focus POS
APRIL 16, 2020
In just a few months, COVID-19 has changed the restaurant landscape. With the advent of social distancing, restaurants are struggling to find ways to maintain operations and stay afloat. . Though your regular in-house dining may be closed down, you can leverage pickup and delivery services to stay in business while ensuring the safety of employees and customers alike. .
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Lavu
APRIL 13, 2020
Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. For nearly a month now, Starbucks has banned the use of reusable mugs that visitors typically get a discount for using. Starbucks President of company-operated businesses in the United States and Canada Rosann Williams stated in an open letter that the company “will continue to honor the 10-cent discount for anyone who brings in a personal
Modern Restaurant Management
APRIL 15, 2020
Modern Restaurant Management (MRM) wanted to get a pulse on how restaurant operations have changed due to the COVID-19 outbreak. We asked industry leaders from Earl Enterprises, Patina Group and Wahlburgers for their views on this "new normal" for the restaurant industry. Robert Earl is Founder of Earl Enterprises (Buca di Beppo, Earl of Sandwich, Bertucci’s, Mixology Grill & Lounge), Founder of Virtual Dining Concepts (Wing Squad), Co-Founder of Chicken Guy!
Hot Schedules
APRIL 17, 2020
Blog. Ghost Kitchen Masterminds Behind R2 Provisions, Part 1. Chef and new ghost kitchen owner, Rosana Rivera, shares how she’s adjusting restaurant operations amidst a global pandemic. C hef Rosana Rivera owns and operates two businesses alongside business partner Chef Ricardo Castro inside the Hall on Franklin food hall in downtown Tampa, Florida: Xilo Mexican, a dine-in restaurant honoring reimagined Mexican cuisine, and Kofe, a walk up cafe serving freshly roasted beans.
Focus POS
APRIL 14, 2020
What’s the secret behind most successful restaurants? That’s the question restaurant owners everywhere are asking. The truth is, there is no secret trick to restaurant success—rather there are a mixture of many different internal and external factors. Of course, there are known factors at play, like good food, a profitable location, and the right industry knowledge.
Advertiser: Paycor
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.
Sante
APRIL 13, 2020
Stacey Sears. Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. When reviewing the numerous lists of “restaurant trends to watch” circulating the hospitality industry, there will no doubt be one item that makes every list: plant-based protein. The Times They Are A-Changin’ , wrote Bob Dylan but in this scenario it’s not about anti-establishment views.
Modern Restaurant Management
APRIL 13, 2020
The current crisis has thrown the industry a curveball, and many restaurants aren’t sure how to react. While this isn’t the kind of extra hours in the day we asked for, it can be an opportunity to come back better than before. Focus on What You Can Control. Many cities and states have implemented lockdown rules, and there are new sets of policies and procedures to follow, from reduced capacity to take away only.
Lavu
APRIL 15, 2020
With dine-in options no longer an option for your restaurant guests, it’s time to start increasing your gift card sales to stay afloat. Get customers excited about sharing gift cards with their friends and family, or buying gift cards for themselves to use at a later date. With the right restaurant gift card marketing campaign, you can stave off the revenue losses during COVID-19 pandemic mandates. 1.
Restaurant365
APRIL 14, 2020
Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends. No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximi
Speaker: David Worrell, CFO, Author & Speaker
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.
Wasserstrom
APRIL 17, 2020
As we work our way through the COVID-19 situation, we are seeing the first signs of a plan to reopen businesses. Reopening a restaurant is different than reopening other types of retail businesses. There are many specific technical issues that need to be addressed. And then there are the regulatory issues that might be even […]. The post Reopening a Restaurant: A Practical Guide appeared first on The Official Wasserstrom Blog.
Modern Restaurant Management
APRIL 15, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. March Sales Decline. The rapid decline in sales during the second half of March due to COVID-19 was enough to push the industry down to its worst month in decades. Same-store sales for restaurants dropped by 28.3 percent in March.
Sculpture Hospitality
APRIL 11, 2020
During this time of uncertainty surrounding the COVID-19 pandemic, we have found there is a need for timely and practical information to help hospitality businesses. We want to do everything in our power to help. So we've tasked our network of hospitality experts to compile useful webinars they come across and we plan to share these with you, each and every week.
Sante
APRIL 15, 2020
20200227_133201_resized.jpg. Author(s): Penny Weiss. Teaser: Join me on a virtual tour and tasting of Mirabella sparkling wines! Several months ago I journeyed to Franciacorta, located in the Lombardy region of northeastern Italy. My stay was brief, but the sparkling wines produced there left quite an impression on my palate. Overlooking Lake Iseo Photo credit: Penny Weiss.
Advertiser: ZoomInfo
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.
Margin Edge
APRIL 16, 2020
Clyde’s DC | Photo by Sarah Gerrity. The last few weeks have been quite a journey, but this week is the beginning of a new chapter. Some are finally coming to find out that the PPP loan is not a mystical fantasy, and funds are on the way. Raffi Yousefian, MarginEdge’s (and countless other restaurants) trusted accountant, has done an incredible job navigating restaurants through the nuances and complexities of the PPP and its debt forgiveness component.
Modern Restaurant Management
APRIL 17, 2020
We’re about a month into the Coronavirus crisis that has crippled the restaurant industry. Practically overnight, restaurant owners had to figure out how to support their staff, pay their bills and feed their families and customers. I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled.
Lavu
APRIL 17, 2020
Restaurants are looking at marketing from a new perspective in today’s uncertain times, and need a way to spread the word about offers without a marketing budget. With revenue and profits down for most restaurants, it’s time to get creative with content marketing campaigns, social media, and the free tools available to business owners for no-cost advertisement.
The Food Corridor
APRIL 14, 2020
T he closure of farmer’s markets is badly affecting tenants, especially producers like bakers who rely on this source of revenue. Many also report that event caterers and food trucks have been hit due to mass cancellations of events and restrictions on mass gatherings. . Other operators tell us that having lost many clients to the pandemic, they are also unable to give tours to new clients due to social distancing measures and concerns over keeping staff safe. .
Advertiser: Paycor
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.
Xtra Chef
APRIL 15, 2020
The COVID-19 pandemic has forced folks to stay home en masse, which, in turn, has forced the restaurant industry to make some difficult choices. A lot of those decisions were tough to swallow, but there are have been some positive adjustments made by restaurant operators that caught our attention. From completely changing their concept, like Canlis in Seattle going from fine dining institution to burger drive-thru spot, to philanthropic efforts, like José Andrés’ quick work to distribute m
Modern Restaurant Management
APRIL 14, 2020
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. Q: What can I do to help my restaurants and community battle the effects of COVID-19? A : During this unprecedented time, now more than ever, we need to come together as a single community to face the challenges that each of our businesses, and your busi
FreshCheq
APRIL 13, 2020
Here are FreshCheq, we've been in the restaurant business as a family for almost three decades. During that time, we’ve put in a lot of work to create good standards and make sure that they stick.
Deliverect
APRIL 15, 2020
Deliveroo is one of Europe’s most popular and best known online food ordering and delivery platforms. It’s active mostly in Europe, but also serves Australia, Hong Kong, Singapore and the United Arab Emirates. Here’s all you need to know if you are thinking about signing up your restaurant with this food delivery service. How it works. Restaurants that are listed on the Deliveroo platform just need to cook, as Deliveroo takes care of everything else.
Advertiser: Paycor
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.
The Restaurant Group
APRIL 15, 2020
Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Whether a corporate bar & bistro, or a privately owned sports pub, the controls used to keep the bar and food costs in check is crucial for overall success.
Modern Restaurant Management
APRIL 15, 2020
While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year. However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion
Harbor Touch
APRIL 14, 2020
You don’t have spend thousands of dollars out of your pocket to buy a POS system. The latest trend in POS is POSSaaS (POS Software as a Service). With a SaaS solution, this brings the overall cost to own a point of sale system down considerably, and can save you thousands over the lifespan of a traditional system. An award-winning POS company like Harbortouch has been ahead of the game for years by offering a hybrid model of SaaS with free hardware.
Xtra Chef
APRIL 13, 2020
For food producers with limited resources, it can seem impossible to find a kitchen to rent that doesn’t completely destroy your limited margins. With the explosion of food delivery services and the popularity of food trucks, pop-up restaurants, and casual dining in general , more and more food industry entrepreneurs are turning to shared-use kitchens.
Speaker: Jennifer Hill
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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