Deliverect
DECEMBER 27, 2020
The Inception of Online Ordering. In 1994, a customer placed an online order for a pizza from Pizza Hut, marking the first ever online order recorded in the United States. And while online ordering methods have diversified and become more widely available since, the general premise remains the same. Consumers wanted - and today crave - a convenient way to access goods and services from the comfort of their home.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.
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EATER
DECEMBER 28, 2020
Harry Dempster/Getty; Mirrorpix/Getty. In the market for Champagne for whatever reason? Start with a bottle from one of these Champagne houses. I love Champagne — the way it smells, tastes, and bubbles up while I’m enjoying a nice full glass. As we stride toward the time of year (and what a year) when Americans consume the most Champagne, there are decisions to be made, should we all be so lucky: namely, which bottle to pick?
Xtra Chef
DECEMBER 30, 2020
Dear 2020, you will not be missed. It goes without saying that 2020 has been a challenging year for humanity. It’s been especially difficult for the hospitality industry. This past year, our industry has endured hurdles that none of us could have anticipated. Yet, here we are. We’ve made it to the end of the year. Despite the challenges, the team at xtraCHEF is grateful to the restaurant community, to our customers, to our partners and to our employees for sticking together and doing
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Goliath Consulting
DECEMBER 29, 2020
How to select bubbles like a career wine buyer. “Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
DECEMBER 30, 2020
Shutterstock. How Eater editors cooked their way through quarantine While 2020 — the year of So. Much. Cooking. — might be remembered recipe-wise for sourdough, none of us could have made it through quarantine on bread alone. Among Eater editors, shelter-in-place got us into our home kitchens like never before and, naturally, we’ve depended on some recipes more than others to keep us going, rediscovering old favorites and finding new gems.
The Restaurant Times
DECEMBER 30, 2020
Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. Hence, keeping a check on your inventory on a daily basis, calculating the stock available at the beginning and at the end of every day, and reordering right on time is a must.
The Restaurant Group
DECEMBER 31, 2020
2021 Restaurant Industry Trends. While the hurdles of 2020 may not end when the clock strikes midnight on December 31 st , the restaurant landscape is better equipped to deal with whatever comes its way. The industry and its many players have experimented, failed, succeeded, but most importantly, gained a tremendous amount of knowledge this year. Significant shifts have occurred and while some are only temporary, others are here to stay.
Modern Restaurant Management
DECEMBER 30, 2020
The end is now in sight. The vaccine rollout has begun and, perhaps by the second quarter of next year, life can start to “return to normal.” But restaurants must first survive the winter – literally and figuratively. The arrival of colder weather probably means the end of outdoor dining in many parts of the country. Still, survey data from the National Restaurant Association offers hope that many diners will maintain current on-premises (outside dining) habits through the wint
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Deliverect
DECEMBER 27, 2020
The Inception of Online Ordering. In 1994, a customer placed an online order for a pizza from Pizza Hut, marking the first ever online order recorded in the United States. And while online ordering methods have diversified and become more widely available since, the general premise remains the same. Consumers wanted - and today crave - a convenient way to access goods and services from the comfort of their home.
The Restaurant Times
DECEMBER 28, 2020
Customer retention plays a crucial role in the success of a restaurant. Loyal customers tend to order and spend more and are good for the business. It has been seen that a mere 5% increase in repeat customers increases profits exponentially. This article uncovers some stellar ways to increase the customer retention rate in your restaurant in the UAE. .
Foodable
DECEMBER 29, 2020
Listen to "Customer Loyalty to Ensure Sales | Season 2, Vol. 7: Spendgo" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Ivan Matkovic, the founder and chief executive officer of Spendgo , to explore the ins and outs of cultivating customer loyalty.
Modern Restaurant Management
DECEMBER 30, 2020
This edition of MRM Research Roundup features top trends for 2020, how 2020 changed food and the year's top wines. Top Restaurant Trends. BentoBox released its comprehensive 2020 Restaurant Trend Report. Key findings from the report include: Direct online ordering booms as restaurants recognize the need to bypass third-party marketplaces : Average monthly online order volume grew 250x since the COVID-19 pandemic began, with $59.18 spent per order, on average, across restaurant websites.
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.
Indoor Media
DECEMBER 30, 2020
This pandemic has led many salons to get creative with their advertising. That being said, even before this year of lockdowns and business closures, hair and nail salons have always had to find interesting ways to get a leg up on their competition. From highlighting their best work to curating a confident social media presence, beauty insiders are often leading the way in smart, trendy advertising.
The Restaurant Times
DECEMBER 26, 2020
Marketing automation is an ideal way of achieving your restaurant’s marketing efforts quickly, creating a loyal customer base and a robust online presence for your restaurant. When appropriately implemented, restaurant marketing automation helps in setting timely communications. It makes it easier to send marketing messages to each customer, giving them exactly what they want at precisely the right time.
Sling
DECEMBER 28, 2020
Figuring out how to engage remote employees can be a challenge. The workforce management experts at Sling are here to help. In this article, we give you creative ideas to foster focus and productivity so you can learn how to engage remote employees more effectively than ever before. At the end, we also discuss one of the best ways to make your employees’ transition from office to remote office a little bit smoother.
Modern Restaurant Management
DECEMBER 29, 2020
2020 threw unprecedented challenges our way, causing chaos throughout the food and beverage industries. In order to survive, restaurants needed to rethink the way they do business with many turning to technology to keep them afloat. While the year is now nearly over, with more new cases of Covid-19 continuing to surface each day, the current challenges are most definitely going to spill over into 2021.
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 29, 2020
2020 has been a challenging year for the hospitality industry. Restaurants, bars and other hospitality businesses around the world have struggled with the impact of the COVID-19 pandemic and have had to manage significant service interruptions.
The Restaurant Times
DECEMBER 31, 2020
The restaurant industry is experiencing a rapid transformation. To achieve the customer’s trust, a seamless and connected customer experience is the need of the hour. Whether your restaurant is receiving orders via walk-ins, online, over the phone, food ordering apps, or at a kiosk, having a reliable, omnichannel strategy that satisfies their need for a consistent experience is a must.
Tundra Restaurant Suppkly
DECEMBER 28, 2020
As the foodservice industry closes out 2020 and looks ahead to the Q1 of 2021, we are preparing for the ongoing challenges of COVID-19. Restaurant owners have had to navigate uncertain times and pivot in new ways over the past year. This past October at the Restaurants Rise conference powered by MUFSO, we got the opportunity to interview several restaurant operators about how they’ve risen to the challenges presented by the pandemic.
Modern Restaurant Management
DECEMBER 28, 2020
The pandemic hit the restaurant industry hard, but with the news that vaccines are on the horizon, we know better days are ahead. Whether your restaurant is operating under restrictions now or waiting to turn the corner in the coming months, now is a good time to think about whata you can do in the meantime to keep customers engaged and coming back.
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
EATER
DECEMBER 30, 2020
Tepotztli Colibri Azul cocktail shaker | Tepotztli [Official Photo]. These hand-painted cocktail tools are almost too stunning to use (almost) It was the pop of royal blue on the cocktail shaker that hooked me. The vibrant shade peeks out behind a psychedelic floral design starring a friendly looking hummingbird. Copper, which underlies the painted pattern, seems to shine through in the oranges and yellows of the flowers.
Cheetah
DECEMBER 28, 2020
Reading Time: 3 minutes. When food distributors think about transitioning to e-commerce they usually imagine some state-of-the-art robot coming in to replace their experienced and reliable sales team. In reality, having robots completely replace people is not actually possible. At least, it’s not advisable! Some things will always require a human touch and one of these things is a sales team, particularly when it comes to food.
The Restaurant Times
DECEMBER 26, 2020
No matter how lucrative the restaurant business may appear, running a restaurant business is a challenging task. Going by the statistics, 60% of restaurants shut down their business within the first year of operations, and up to 80% of restaurants close operations within the first five years. Lack of accurate information about how the UAE restaurant industry operates ultimately leads to the failure of businesses.
Modern Restaurant Management
DECEMBER 29, 2020
Amir Chayon of Bronx sushi restaurant Ceetay tells a common COVID story. “Pre-COVID-19 the business was mainly dine-in. In March, everything changed and we had to make the difficult decision to close the business,” he said. Leveraging technology, Chayon managed to pivot the business model. “Now I’m discovering that it's working much better for me and my business to not have a dine-in option at all, and since then I haven’t reopened for dine-in and I have no plan
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.
MBB Hospitality
DECEMBER 29, 2020
In this new age of ever-changing technology, it is important to keep up with the times and make sure your restaurant’s website is in good shape. If your restaurant’s website hasn’t been updated recently and is looking like a relic of the 2010 web page you started with, it may be time for a restaurant website redesign. In this post, you will find 7 signs that it is time to fix up your website so that customers don’t shy away from your restaurant all because it was just too difficult to look throu
Foodable
DECEMBER 28, 2020
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron gives advice, tactics, and key strategies for building your 2021 business plan. Three Key Points: Keep your business plan from becoming a wish list. Closely study the last year of your business to determine what worked, what did not work, and why—and have detailed examples for each.
Blue Orbit Restaurant Consulting
DECEMBER 28, 2020
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The COVID-19 pandemic has disrupted many industries, especially restaurants. As lockdown rules keep changing, many restaurants are unable to stay open. Others are forced to switch their model to only takeout and delivery. If you have a restaurant, you might want to … An Emerging Hybrid Restaurant Solution For Challenging Times Read More » The post An Emerging Hybrid Restaurant Solution For Challenging Times first appear
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