Modern Restaurant Management
MAY 11, 2020
The emerging consensus for dealing with the coronavirus is the need for a transition back to “normality." That transition should see a gradual reopening of society with restaurants expected to return early while music festivals and ballparks may take longer. Restaurateurs are being creative about managing their medium- to long-term operations as a cautious public return.
7 Shifts
MAY 11, 2020
It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country.
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Typsy
MAY 13, 2020
Artificial Intelligence (AI) is a technology that has truly had a profound impact on society. Globally, it has influenced and become a critical part of many industries, including hospitality: improving and optimizing every element of restaurant operations and service. In today’s blog post, Ankit Patel talks through the main benefits of AI and the easiest ways you can incorporate technology into your venue to give business a boost.
Sculpture Hospitality
MAY 13, 2020
A couple of weeks ago we went through the 5 tactics that a restaurant should implement in the early stages of reopening in one of our blogs. As some regions start to get the green light to open, within certain restrictions and guidelines, it’s now time to plan with opening day in mind.
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.
Cheetah
MAY 15, 2020
Reading Time: 2 minutes. In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Restaurant365
MAY 13, 2020
The restaurant industry is known for an exceptionally high turnover rate. While your restaurant may never be able to prevent turnover entirely, your company can retain more employees than ever with strategic technology tools. Knowing how to reduce restaurant employee turnover and increase retention rates in your staff can save your restaurant money in the long term, with resources once wasted on constant hiring and training put to better use.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
MAY 14, 2020
Every day there are lessons to be learned. At this level of crisis there are bound to be ancillary challenges that arise – challenges that were not obvious until the domino theory took hold. The farm to table movement of the past two decades was, on the surface, a return to supporting local growers and producers, but the core of this initiative was far more significant.
7 Shifts
MAY 13, 2020
Instagram is widely known for creative photographers making our feeds a beautiful, never-ending gallery of landscapes, food photos, clothing, and puppies. If we look deeper into what value Instagram provides, we can find out that if we break down professions we will see that it helps every type of business in a different way. Recently, with restaurants taking a heavy blow from COVID-19, a whole new wave of online content has appeared from creative culinary folks who are out of work, but have ple
EATER
MAY 14, 2020
Courtesy of Netfix. Momofuku is banking on cost-cutting and new consumer products to weather the storm. Few other restaurant groups will be able to do the same. “From the beginning, the restaurant community has been warning people that there are going to be massive closures; it’s going to get bleak before it gets better,” David Chang said yesterday in a new episode of his podcast.
Modern Restaurant Management
MAY 14, 2020
Because food trends come and go, customer taste buds and preferences change, and technology adds new wrinkles to processes like ordering and supply chain management, the restaurant space is constantly evolving — but no one could have predicted the event that would have the biggest impact on modern restaurants since, well, maybe ever: a pandemic.
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.
Culinary Cues
MAY 11, 2020
There is a world of difference in how we view people whether from the outside looking in or the inside looking out. We walk on dangerous ground when we rely on first impressions or unverified perceptions (outside looking in) to assess others and stand a much better chance of understanding the type of person they are when we stand beside them, experience their daily interactions, inquire about their background and influences, feel their pain and share in their joy.
7 Shifts
MAY 15, 2020
After months of lockdown, many states and provinces across the US and Canada have begun rolling out their reopening plans to start getting people back to work in the new normal. However, many new procedures and requirements will be put in place to keep people safe, healthy, and prevent another outbreak. Many restaurants will begin reopening in the coming months, and each state will likely have their own guidelines around ensuring your staff and diners are safe.
EATER
MAY 15, 2020
A screengrab from “Hyori’s Bed and Breakfast,” streaming on Netflix. K-pop icon Lee Hyori hosts guests in her home, cooks endless delicious meals, and takes a lot of naps A few weeks ago, I had a crisis: Terrace House had become too stressful. The show’s routines of cooking, working, and low-key gossiping had become consumed by the romantic drama, and I kept getting too upset over who was pursuing whom.
Modern Restaurant Management
MAY 13, 2020
The business of running a restaurant is no longer limited to exceptional recipes, gorgeous plating, and advertisements. In an age of online ordering, customers demanding Wi-Fi, and the need for websites to dazzle just as much as the food, countering cybercrime has to be a factor in the day-to-day work of restaurant management. Recent data breaches in the restaurant industry targeted customer data through POS systems.
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.
Restaurant365
MAY 15, 2020
Approaching restaurant scheduling for your business recovery. As you start to reopen your dining room, you undoubtedly have a lot of questions. How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? Some of your inventory ordering questions are answered in a recent blog post. You might even be considering optimizing and even promoting your takeout and delivery revenue centers after you open your dining room to continue the revenue flow from
Next Restaurants
MAY 12, 2020
Retailers and brands are facing significant challenges on a variety of fronts during the COVID-19 crisis , especially in health and safety. Keeping the workforce safe and working areas clean are top concerns. What happens if you don’t take the cleanliness steps required? You end up like Tyson. Not only do you have sick workers, but you lose productivity, have to close, and suffer significant damage to your brand.
EATER
MAY 14, 2020
Photo: haireena /Shutterstock. Plus, Tyson is reducing beef prices, and more news to start your day Starbucks is negotiating rents after poor sales. One of the biggest problems facing independent restaurant owners is the fact that, though governments have mandated shutdowns or limitations of service, rent is still due. Though some landlords have been forgiving, many are asking for full payments regardless of sales.
Modern Restaurant Management
MAY 13, 2020
Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops, and restaurants have shut down to help curb the spread of the virus, having unfortunate consequences to our social lives and leisure time. For many bar and restaurant owners, this is also a tough time with doors closed to the public for the foreseeable future.
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.
Typsy
MAY 15, 2020
After a long period of take-away only mandates on food service venues, the COVID-19 curve is finally flattening and the hospitality engine is starting up again. But that doesn’t mean we’re quite out of the woods yet – restaurants, cafes, bars, pubs, and hotels will likely still need to adhere to certain regulations and requirements for some time. It might sound like a daunting prospect to make sure your reopen is COVID-compliant – but never fear.
Sante
MAY 15, 2020
Emeritus Vineyards announces an educational webinar series for wine industry professionals on May 14th and May 28th, both scheduled for 11 a.m. EST/2 p.m. PST. Kirk Lokka, Mari Jones, and David Lattin; Photo credit: Emeritus Vineyards. Emeritus Vineyards is excited to announce that it is launching a series of educational webinars for wine industry professionals beginning May 14th at 11 a.m.
The Restaurant Times
MAY 13, 2020
Cloud kitchens, also known as dark kitchens, virtual kitchens, ghost kitchens, and delivery-only restaurants, have proved to be a significant disruptor in the restaurant industry. As food choices today have become more diverse, many standalone dark kitchen brands have evolved their businesses to embrace the concept of multi-brand cloud kitchens. This model caters to evolving customer trends with innovative menus, capturing a broad market, and increasing order frequency in the process.
Modern Restaurant Management
MAY 13, 2020
There’s some light showing at the end of the tunnel the coronavirus created. However, as the U.S. economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to our guests, our employees and our business? Considering that the risk of the virus still remains very much with us, the answer is: by covering all possible fronts.
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.
Restaurant Engine
MAY 12, 2020
Faced with mounting bills, many restaurant owners have been selling down their bottled reserves. Benefiting from long shelf life, unopened alcohol bottles are usually the most valuable tangible assets aside from a restaurateur’s actual building. During the next few months, owners expect low patronage anyway due to social distancing rules, so selling extra bottles will not likely affect sales significantly.
Sante
MAY 13, 2020
Women-owned and led, Champagne Laurent-Perrier announces the second annual Champagne Laurent-Perrier Women in Wine Leadership Scholarship to help advance the next generation of women in wine. Women-owned and led, Champagne Laurent-Perrier is delighted to announce the second annual Champagne Laurent-Perrier Women in Wine Leadership Scholarship. The scholarship— inspired by the House’s long history of audacious women leaders both in France and the US, and Winebow’s Women in Wine
The Restaurant Times
MAY 9, 2020
In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. As the trend of delivery-only restaurants continues to pick up, restaurateurs can now avail the benefits of a new concept of operations-Kitchen as a Service (KaaS).
Modern Restaurant Management
MAY 12, 2020
Opening a new restaurant is exciting. When you find a space that’s perfect, you want to jump in and get moving on the build-out. However, there are many potential issues to keep in mind to prevent costly headaches, or worse, lawsuits. Below are ten potential pitfalls that could lead to litigation and delay that grand opening. Pitfall #1: Signing a lease without negotiating the build-out terms.
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.
Lady Boss Blogger
MAY 10, 2020
Vacations are designed to help you get away from your normal routine. When vacationing, you want nothing more than to be able to explore something new, indulge in fun activities, and of course, get some much-needed rest and relaxation. Managing a blog, however, is an ongoing task. Chances are, you’ll have to do some blogging, […]. The post How To Blog While On Vacation Like A Boss appeared first on LadyBossBlogger.
Xtra Chef
MAY 13, 2020
The world as we know it has changed. How exactly it will have changed once we fully emerge on the other side of the COVID-19 pandemic is yet to be seen. However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production.
Foodable
MAY 13, 2020
As we continue to experience this massive disruption in the way we operate, communicate and purchase consumer goods, one aspect remains the same–we still need to consume food. With the temporary closures of many restaurants, concerns over food safety and enforcement of social distancing, many consumers have flocked to the online grocery market to buy essentials from produce to canned goods and of course, toilet paper.
Modern Restaurant Management
MAY 13, 2020
It’s no secret that the restaurant industry is feeling the catastrophic impacts of the COVID-19 pandemic. As the crisis continues, restaurants need to evolve their business operations to keep running and make long-term plans to keep cash coming in. Fortunately, there are simple steps restaurants can take to prepare for a few other economic impacts to their bottom line in the weeks ahead.
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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