Culinary Cues

APRIL 13, 2020

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission.

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Kitchen Safety Uniforms Food Safety Employee Relations 558

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.

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Online Ordering Email Marketing Social Media Food Order 362

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.

Online Ordering 202

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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.

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Advertiser: Paycor

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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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Travel Small Business Point of Sale Back of House 367

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.

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Social Media Take-out Training POS 199

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

Waste 147

Waste Compost Point of Sale POS 147

Typsy

APRIL 15, 2020

There are no two ways about it: right now, takeaway is the Big Thing in hospitality. For many businesses, this has been an unavoidable consequence of Coronavirus restrictions. But whether takeaway is something you’re moving towards to adapt to social distancing, or it’s something you’ve always offered, there are measures you can take to make your takeaway offering more appealing to your customers and easier on your business.

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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.

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2006 Blog 2018 Catering 144

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

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.

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Technology Food Supply Kitchen Safety Waste 182

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.

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Sustainability Innovation 2019 Pricing 130

Sculpture Hospitality

APRIL 14, 2020

The following article was written by one of our top industry experts, Gareth Hollows. He has years of experience in the field, navigating the ups and downs of our industry. His advice here is crucial to reducing dead stock and improving your cash flow. If you are anything like me, trying to describe the last few weeks is almost impossible to put into words.

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Article Bar Management Management 147

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

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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

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.

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Food Supply Mobile Ordering Supplies Back of House 175

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.

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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.

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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

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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

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.

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2020 Fast Casual Point of Sale Online Ordering 167

360Training

APRIL 16, 2020

At this point, most states are under stay-at-home orders. Where states aren’t speaking up, many cities are picking up the slack. While most stay-at-home orders are currently set to expire in April, all signs point to business operations remaining in crisis for quite a while. Even when governments give the go-ahead, the general public is saying they may not feel comfortable in crowded places for months.

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Food Supply Food Safety Kitchen Safety Supplies 78

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.

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Online Ordering Point of Sale Delivery POS 78

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.

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Bar Inventory BOH Waste 78

Advertiser: Paycor

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Recruiting

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

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Waste Food Food Supply Government 155

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.

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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.

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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.

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Government Employee Relations Point of Sale 2020 96

Advertiser: Paycor

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

Management