Xtra Chef
JUNE 10, 2020
Restaurants continue to reopen across the country, operating under a new normal where capacity for service is slashed and social distancing measures are in place to mitigate the potential and perceived risks of dining out. As a business intelligence platform for restaurants, xtraCHEF exists to empower owners and operators with the data they need to make informed decisions for profitability.
Deliverect
JUNE 10, 2020
Ghost kitchens, also known as cloud kitchens, virtual kitchens, and sometimes dark kitchens (we’ll use the terms interchangeably here), come in many forms, but essentially they represent what the restaurant industry looks like in the digital age. They house virtual restaurants which have no storefront and offer a menu of items only available for delivery via digital ordering platforms.
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Culinary Cues
JUNE 6, 2020
Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. Somehow you are nervous – why is that? You’re not as nervous about the virus as you are being able to hit the ground running. This is a job that has always required you to be on your game, to be able to zig and zag, solve those little problems that crop up every day, finding your pace, organize your station, and respond with syncopat
Modern Restaurant Management
JUNE 10, 2020
January is well-known for being a reset month. A time to recover from back-to-back holiday parties and festive gatherings. A time to act on resolutions and look ahead with great anticipation to all that is possible in the new year. In the restaurant business, this also means a dip in sales, but restaurateurs are mostly undaunted. It’s the perfect slow-down to tweak recipes and menus, do some deep cleaning, or consider fresh ways to change up the customer dining experience.
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.
EATER
JUNE 8, 2020
Los Angeles Times via Getty Images. These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard. The restaurant’s co-owners stood on the corner handing out red Solo cups of a sweet strawberry drink to anyone walking past.
7 Shifts
JUNE 8, 2020
7shifts’ 150+ employees come from various backgrounds and have worked in numerous industries—from video game design to healthcare. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Not only do we have a dozens of employees with previous restaurant experience, but we also have numerous team members who used 7shifts in their previous rol
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JUNE 11, 2020
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public spaces? Tom Coliccio, head judge on Top Chef and successful restaurateur, addressed this issue on Fresh Air last week. “The question isn’t when restaur
EATER
JUNE 9, 2020
After making statements in support of the Black Lives Matter movement, the San Francisco-based boba chain has faced intense scrutiny over racist comments made a by manager in 2018 [link].
Sante
JUNE 9, 2020
As the country faces the challenges brought on by COVID-19, two food service industry leaders join forces to revolutionize the dining experience with an innovative sous vide solution. Jon Taffer with Cuisine Solutions and CREA Team Members; Photo Credit: CSI / CREA. Virginia-based Cuisine Solutions (CSI) has recently been tapped to assist with menu development, as well as kitchen design for the upcoming Taffer’s Tavern franchise.
Sling
JUNE 8, 2020
When you think about it, creating a business budget is probably one of the least exciting responsibilities of being a manager or an owner. But knowing how much money is coming in and where that money goes can mean the difference between success and failure. In this article, the management experts at Sling discuss budgeting 101 and give you tips on how to build a business budget for your company, regardless of size.
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
JUNE 8, 2020
Restaurants nationwide have been hit hard by the COVID-19 pandemic. As restaurants slowly begin reopening, things remain far from “business as usual.” The COVID-19 pandemic has changed the way businesses operate, and the restaurant industry is now learning to navigate this “new normal.” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed.
EATER
JUNE 9, 2020
Marcus Samuelsson serving food in front of the Red Rooster | World Central Kitchen. Since the beginning of the pandemic, Marcus Samuelsson’s regulars have changed, and so has his idea of what it means to feed a community This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.
Sculpture Hospitality
JUNE 9, 2020
Around the world restaurants are beginning to open up, and the hospitality industry is watching closely to learn how new health and safety protocols are being met, and how customers are responding.
The Restaurant Group
JUNE 9, 2020
Third Party Food Delivery Strategies. How long has your restaurant considered building a third-party food delivery strategy? If your restaurant hasn’t, you’re behind. The trends toward convenience over visiting a restaurant have only grown stronger, and due to the current COVID-19 pandemic restaurateurs are looking to leverage third-party delivery services.
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.
Modern Restaurant Management
JUNE 8, 2020
We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Though a handful of U.S. states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings.
EATER
JUNE 12, 2020
McDonald’s restaurant workers walk off the job to demand higher wages and union rights in 2016. | Photo by David McNew/Getty Images. Major corporate food brands are tweeting #BlackLivesMatter, but that’s not the same as activism A symptom of brands sounding more and more like people is that we more frequently look to companies to mirror our ideologies.
Restaurant Engine
JUNE 10, 2020
Restaurant competition is fierce. Why? There are only so many diners to go around, and restaurants are often after the same pool of diners. So, how do you stand out? Get creative with your target audience on Instagram. In this article, we look at 10 benefits of promoting your restaurant on Instagram. See how you can capture the 90% of guests who research a restaurant online before actually visiting. #1: Instagram is Cost Effective.
Restaurant365
JUNE 9, 2020
As your restaurant business begins to recover from restrictions put on it due to COVID-19, it is crucial to assess your financials and strategize your costs. You might have been able to get by without having to evaluate your costs pre-pandemic but doing so now can be the difference between thriving and merely surviving in the new reality. By generating a budget for your controllable costs , you can create a clearer path for your cash to move.
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.
Modern Restaurant Management
JUNE 10, 2020
The coronavirus pandemic has undoubtedly affected the world in so many ways, causing businesses everywhere to adapt to an unprecedented crisis. The last few months have been very uncertain for people all over the world, with every country implementing social distancing rules to flatten the curve and reduce the number of infections. Every industry has been impacted in some manner, including the hospitality industry.
EATER
JUNE 8, 2020
Photo by Jared Siskin/Patrick McMullan via Getty Images. A 2013 photo of Rapoport in brownface, which resurfaced on Twitter, is one of multiple incidents of racism surrounding the food publication, sparking a wide call for his resignation Bon Appetit editor-in-chief Adam Rapoport has resigned his position after several Bon Appetit staff members and freelance contributors publicly called for his resignation on Monday, alleging that a racist culture permeated throughout the brand.
Ken Burgin
JUNE 8, 2020
We’re all watching what’s happening in the USA, Australia, UK and around the world with Black Lives Matter protests. There’s much to reflect on, and there are many times we see racism within our own hospitality industry. People of colour, immigrants and vulnerable refugees have traditionally done much of our hot, heavy and dirty work, only sometimes rising to take on better-paid jobs as trained chefs and managers.
The Restaurant Times
JUNE 11, 2020
Cloud kitchens are delivery-only restaurants with no storefront or dine-in facility. A cloud kitchen business primarily accepts orders online from third-party online food aggregators and its own online ordering enabled website. It can also accept orders over the phone from a central call center, wherein the orders are routed to the nearest cloud kitchen outlet. .
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.
Modern Restaurant Management
JUNE 9, 2020
The COVID-19 pandemic has curbed the growth plans many brands put in place and Nathan’s Famous is no exception. As the iconic brand now plots its reopening strategy, James Walker, Senior Vice President of Restaurants, said executives have been in constant contact with franchisees about the next steps, while maintaining a focus on the future that includes enhanced technology and the addition of e-commerce options. “We’ve tried to be more personal and communicate with them one on
EATER
JUNE 9, 2020
A “vote here” sign in Minnesota, 2018. | Jeff Bukowski /Shutterstock. These operators see making it easier for staff to vote as a way to help make change The restaurant community, inspired by the growing protests around the country against police brutality and racism, is finding ways to engage in anti-racist work. Some restaurants quickly converted to medical and food supply stations to support protestors over the weekend.
Lady Boss Blogger
JUNE 7, 2020
Social media is great. You can build your brand through Instagram, or start marketing your blog on Facebook and Twitter. Unfortunately, too much screen time will lead to burnout. In order to stay motivated and make sure your brand feels refreshed, check out these tips below: 1. Collaborate with other influencers “Working with other social […].
The Restaurant Times
JUNE 11, 2020
The coming of a new age no-dine-in restaurant concept has caught everyone’s attention in the restaurant industry. This unique restaurant format lacks physical space, requires no hefty capital investments, operates on bare minimum restaurant rentals, and relies only on delivery orders. Known for its simplicity and cost-effectiveness, it is an ideal platform for food entrepreneurs to enter into the restaurant segment and establish a foothold in the market.
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.
Modern Restaurant Management
JUNE 12, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits
EATER
JUNE 12, 2020
Plus, a Whole Foods employee says she was fired after complaining about feeding cops for free, and more news to start your day Both companies say the other is in violation of a deal they made in 2018. In 2018, Yum Brands spent $200 million for 3 percent stake in Grubhub, which included a contract stating Grubhub would give preferable pricing and service to Yum Brands restaurants, like Taco Bell and KFC.
Typsy
JUNE 11, 2020
If your venue has recently reopened, or you have an eye to reopening to dine-in options in the near future, it's time to start thinking seriously about how to adapt your customer pull and retention to the new normal. In today’s post, guest blogger Greg Provance talks through the top 4 things to consider when strategizing for attracting guests in the post-COVID world.
Lady Boss Blogger
JUNE 11, 2020
Blogging, being an influencer, and owning your own business are not mutually exclusive or uncommon in today’s world. However, managing all of your many businesses, talents, and hobbies can be time consuming. If you are too busy simply managing the day-to-day of everything you do, you are going to fall behind. You will start to […]. The post How To Stay Relevant As An Influencer, Blogger And Entrepreneur appeared first on LadyBossBlogger.
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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