Sat.Mar 14, 2020 - Fri.Mar 20, 2020

The Coronavirus Trojan Horse

Chef's Resources

March 18, 2020 The COVID-19 Trojan Horse – Coronavirus Impact on Economy As the coronavirus spreads and I watch our collective reaction to it, I’ve got to wonder if our reaction is doing more harm than the virus itself.

Our commitment in times of crisis

Deliverect

An open letter from Deliverect CEO Zhong Xu. On behalf of the entire Deliverect team, I would like to affirm our commitment to supporting food businesses around the world.

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8 Ways to Attract New Customers

Lavu

There are two factors that decide how long a restaurant lasts: Its new and loyal visitors. You might have the best food in town, but if there are too few guests, then you will never grow your revenue. The trick is bringing in new customers all the time.

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COVID-19 Restaurant Relief Programs

7 Shifts

Governments and hospitality organizations alike are banding together to help restaurateurs in need with relief measures and programs to alleviate some of the financial burden brought on by COVID-19. Below, you'll find a list of available programs in different regions available for restaurants.

Our COVID-19 Response

Hospitality Insurance Group

Hospitality Insurance Group is aware of the public health concerns of COVID-19 and the impact that governmental restrictions on public gatherings is having on our business partners and policyholders. We are temporarily adjusting our business practices to reduce the financial impact of these restrictions and have listed the changes below. .

Rapid Pandemic Relief For Small Businesses

iSanté

zhanjiang-chen-Wg4QjbPLpoM-unsplash.png. Author(s): Santé Staff. Teaser: In response to the Coronavirus, the Colorado Center for Innovation in Community Capital LLC is launching a series of products and services to assist small businesses in rapidly obtaining funding from disaster relief programs.

What Restaurateurs Need to Know Right Now About the COVID-19 Pandemic

ChowNow

The past few weeks have been disastrous for the restaurant industry. With COVID-19 prompting a mass shutdown of public life, independent restaurants across the US have seen a rapid decrease in sales. Many have had to close their dining rooms all together. What can you do in a time like this?

More Trending

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

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.

What Is a Cappuccino & How Has It Developed Over Time?

Perfect Daily Grind

The cappuccino is a staple in coffee shops all over the world. It’s classically characterised by its dry, foamed milk top. However, it’s not as simple as it seems: this widely misunderstood drink has changed quite a bit over the years. . So, how do we define a cappuccino?

A LETTER TO THE PRESIDENT OF THE UNITED STATES

Culinary Cues

Mr. President – I will state up front that I am not one of your supporters and never have been, but as history has demonstrated time and again – during a time of significant crisis our country looks to and stands behind our leader as he or she makes decisions of life and death and stands to carry the nation through and beyond the calamity of the moment. We did this with Roosevelt during WWII and the Great Depression, Bush through the first Iraq crisis, George W. Bush through the tragedy of 9/11 and the initial phase of the war on terror, and Obama as we scratched our way through economic collapse. We (myself included) crave to support you in the process of leading us through Covid-19. The country is willing to put aside political and philosophical differences and unify behind you to show us the way through a daunting health crisis. You have the advantage right now – it is yours to keep or lose. There have been significant stumbles so far, and actually the country will still set those aside as long as you do the right thing in this moment. Put aside the mistakes – we need to know what will happen today because the time to move is in the moment. We do not have the luxury of too many tomorrows or the luxury of ignorance of the challenges. The country needs an all out mobilization of the military, Congress, the medical community, manufacturing, international partners, transportation, public offices and private business, the banking industry, education, and anyone who has the ability to contribute in some way. Everyone is ready for you to lead – the buck does start and stop with you. We need the federal government to set the tone and establish a clear strategy. In the absence of this – individual states and communities will make their own decisions based on what they know. This is human nature in the absence of a master plan. Independent decisions like this will lead to further isolation of ideas and loyalties and more distancing from the common good. The ball is in your court. History will tell a story, but the story can be changed right now. How will others remember you and the government’s leadership as a whole? The only focus right now must be an all out, pull out all the stops, mobilization of everyone and everything to stop this virus. We need measurement through testing, limitless medical supplies for caregivers, economic support that ends up in the hands of the average American, a way to help businesses- especially small businesses survive and recover, thousands of temporary hospital beds, and an all out effort to develop, test and approve a vaccine. Our healthcare workers need to be safe and feel supported. To not have sufficient testing so that benchmarks can be managed, and to not have the supplies necessary to keep these workers safe is beyond comprehension for the wealthiest democratic country in the world. How could this happen? I am a member of one of the most important industries in the country. I have, for five decades, been a part of the hospitality industry, particularly the restaurant business. This business employs more people than any other except the government, is the portal industry for first jobs for a majority of Americans, and an essential industry that not only feeds our people, but also provides rewards, positive interaction, laughter, and emotional support for guests from coast to coast. There are countless times throughout a typical year when the restaurant industry steps up to support those who are suffering – no one needs to ask – when needed, we are there. We are an industry that like many of its employees lives financially in the moment. Our staff members cannot afford to survive without next weeks’ paycheck and tips and the restaurants where they work are close behind. This shutdown, although necessary and one that all restaurants understand and support, will immediately cripple those associated with the business, and if longer than a few weeks will likely result in business failures. Recovery will be questionable for thousands of restaurants who will find it impossible to find loans from banks, and will struggle to pay rent, re-hire employees, re-invigorate relationships with vendors, and work to bring customers back through their doors. This industry needs help. The same can be said for retail businesses, private colleges, ground transportation, and a multitude of smaller businesses that have always been the lifeblood of our country. We need immediate leadership to combat the virus TODAY, not next week, and we need a realization that any stimulus for the future must include small business and the average American worker – NOT just big business. Mr. President – this is your opportunity to do the right thing and mobilize the country, to inspire confidence, to view this as a war that must be won, and to demonstrate to the world that America is as great as we profess to be. I stand ready to support you in this regard, but am losing hope hour by hour. You are the President – BE THE PRESIDENT NOW. Harvest America Ventures, LLC. Restaurant Consulting. PLAN BETTER – TRAIN HARDER. [link] BLOG. Uncategorized Mr. President

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Sterling College’s School of the New American Farmstead Launches Four Professional Certificate Programs

iSanté

Wine, Cheese, Sustainable Food, and Farm & Garden Management All On The Menu for Professionals and Individuals; Credits for Dietitians Offered.

Trending Ways to Boost Profit Margins on the Dessert Menu

Lavu

Boosting sales in your restaurant doesn’t have to be complicated. By analyzing your profit margins with an integrated POS, and combining that knowledge with these tips, you’ll start to see profit margins boost in your restaurant. Add value, cut what doesn’t work, and use savvy marketing tips.

Growing Delivery & Takeout Channels at Your Restaurant

7 Shifts

While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S.

RESTAURANT SURVIVAL MOVING FORWARD

Culinary Cues

We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created.

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Celebrating New Orleans’ Talented Women in Hospitality

iSanté

Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs.

Protect your kegs during COVID-19 shutdowns

Sculpture Hospitality

COVID-19 has disrupted more than our businesses at this point – it has disrupted our way of life. As the hospitality industry shuts down in various areas, people are asking what they should be doing to protect their draft systems.

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How to Calculate a Restaurant Break-Even Point

Restaurant365

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.”

THINK GLOBALLY – ACT LOCALLY

Culinary Cues

We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see.

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How to keep your food business going during the COVID-19 / corona crisis

Deliverect

As more cities and countries are implementing social distancing measures in an attempt to slow down the coronavirus outbreak, local businesses will feel the impact. Governments all over the world have been ordering restaurants, bars and other food businesses to close up shop - until further notice.

For Restaurant Owners, Cybersecurity is a People Problem 

Modern Restaurant Management

If you’re like me, chances are you’ve probably ordered food online or through an app at least once in the last couple of weeks. Curbside pickup, takeout and delivery have become buzzwords in the past week.

Preparing Your Bar or Restaurant for a COVID-19 Shutdown

Sculpture Hospitality

As we try to understand our day-to-day right now, we are in this with you and want to continually provide you with advice as we all navigate these uncharted waters, together.

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A Message on Coronavirus (COVID-19)

Hot Schedules

Blog. A Message on Coronavirus (COVID-19). As Coronavirus continues to impact the restaurant and hospitality industries, we’d like to remind you of some tools that can support your teams.

How Coronavirus is Impacting Restaurants

Aaron Allen & Associates

Disruption from Coronavirus has been especially significant for the restaurant industry.

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COVID-19 Best Practices for Restaurants: Navigating Coronavirus for Staff & Managers

7 Shifts

The COVID-19 situation has developed rapidly over the last week, with the number of cases in the US skyrocketing, and many states taking drastic measures to slow the spread of the virus.

Five Restaurant Best Practices for Fighting Back Against COVID-19

Crunchtime

Today, the National Restaurant Association called for the federal government to come to the aid of the restaurant industry and its workers. As the second largest private sector employer in the U.S., the restaurant industry stands to suffer a $225 billion impact from the COVID-19 shutdown.

MRM Research Roundup: Coronavirus Stats and More

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. COVID-19 Foot Traffic at QSRs.

Welcome To The Team: 6 Expert Tips For Successful Onboarding

Sling

There are few words as exciting as, “Welcome to the team!” But just attracting employees to your business isn’t enough. To be successful, you need to retain them — and that starts right from day one with your onboarding process.

A short guide to getting your hospitality business through COVID-19

Typsy

It’s no secret that the coronavirus outbreak has been rough on the hospitality industry. Across the globe, we’re all feeling the pinch – mandated shutdowns in some areas, capacity restrictions in others, and people everywhere tending to stay in their homes.

Online Ordering is the Lifeblood of Restaurants During Coronavirus Shutdowns

Lavu

It is on the top of everyone’s mind and unavoidable online – the novel coronavirus and COVID-19 pandemic. As of Tuesday, March 17 th , 2020, nineteen states and several metropolitan areas have shutdown restaurants and bars but allow takeout and delivery.

How Coronavirus is Impacting Restaurants

Aaron Allen & Associates

Disruption from Coronavirus has been especially significant for the restaurant industry.

Brand Identity: Standing Out in a Crowded Market

Modern Restaurant Management

Back in the day, ranchers branded cattle to identify each animal. Then, in 1875, Bass Ale stamped a red triangle on everything they made. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption.

Food & Overhead Costs: Are You Throwing Your Money Away?

Thrive POS

Gotta spend money to make money, right? But still, the ultimate goal of owning a restaurant is to make money. Reducing your overhead is one way to increase your profits, and there are several things you can do, even today, to start saving cash.

xtraCHEF’s List of Support Resources for the Restaurant Industry

Xtra Chef

This article was last updated on March 1 8 , 2020. . At xtraCHEF, empowering restaurant owners and operators is at the core of what we do.

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

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.

Best Sushi in Philadelphia in 2020

Restaurant Clicks

Philadelphia is home to some amazing sushi. While the last decade has brought plenty of new, upscale, modern sushi restaurants, there are also smaller places you might miss if you don’t know about them. The best sushi in Philly is all across the city, from South Philly to Center City to Fishtown.

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How To Grow Your Restaurant’s Online Presence Using Influencer Marketing

Modern Restaurant Management

Food bloggers and influencers are modern-day critics that can wield enough persuasive power to make or break a hospitality business.

Happy Work Anniversary: 5 Tips For Celebrating Your Team

Sling

Celebrating a valued employee’s happy work anniversary is an important milestone for the success of your business and the cohesiveness of your team.

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