Cheetah
SEPTEMBER 23, 2020
Reading Time: 5 minutes. Restaurant reservation systems help solve one of the biggest challenges of the foodservice industry – managing the constant influx of reservations and customers. Most restaurants today are using online ordering and reservation software to streamline their table booking process to avoid having to deal with no-show clients and empty eateries.
Restaurant365
SEPTEMBER 22, 2020
New technology tools in the restaurant industry present new opportunities for businesses to streamline operations. However, this boom in technology also comes with security and hacking risks, especially in payment processing. How can you protect your business, your customers, and your data while adopting new technology? It is more important than ever to maintain security standards such as your restaurant’s PCI compliance.
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Xtra Chef
SEPTEMBER 23, 2020
Culinary Cues
SEPTEMBER 20, 2020
Create a Team Built to Win. When Coach Vince Lombardi said: “Winning isn’t everything – it’s the only thing”, he was not inferring that winning at all costs justifies the means, not was he inferring that somehow “losing” was the end of all hope – he was simply stating that the attitude of excellence and the goals that define it should always be a driving force within a person’s attitude or a teams mantra.
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.
Modern Restaurant Management
SEPTEMBER 24, 2020
Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th
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ChowNow
SEPTEMBER 23, 2020
Over 100,000 restaurants have closed permanently or long-term during the pandemic, and the prospects of desperately needed government relief aren’t looking good. With reduced staff and higher operational costs, flexible restaurant management software helps restaurateurs adapt quickly to new challenges. We tapped a restaurant software expert, G2 Research Analyst Dominick Duda , to get his view on the tools that operators need.
Sculpture Hospitality
SEPTEMBER 23, 2020
There’s no industry in the world that’s more competitive than the hospitality sector. There’s no doubt about it, the restaurant and bar business is an incredibly tough space to operate in, and the owners that work within it are highly passionate about what they do. Unfortunately though, passion does not build a successful business on its own - particularly when you take into account there are now more than 1 million restaurant locations in the United States alone ( National Restaurant Associatio
Modern Restaurant Management
SEPTEMBER 23, 2020
Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.
Future Food
SEPTEMBER 22, 2020
Image via The Street. Reconnecting with Customers Building Loyalty and Maximising Sales by leveraging unique Points of Difference (PODs). Maintaining a loyal and diverse customer base has never been more important in a time when most consumers are scrutinising how and where they spend their disposable income. In the last six months priorities and spending habits have shifted for consumers, while some customer segments have continued to purchase, in one form or another, there will also be a need
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.
Typsy
SEPTEMBER 23, 2020
Learning something new can be a struggle. Sometimes it feels like wading through mud - unpleasant, time-consuming, and taking up a lot of your energy. But what if it didn't have to be like that? We're here to tell you that learning is like any other skill - something that gets easier the more you practice. In today’s post, we’re talking about why you should think of learning as a skill, with incredible benefits for your personal and professional life, and giving you easy tips you can follow to s
BNG Point of Sale
SEPTEMBER 24, 2020
Today’s point-of-sale (POS) systems have changed dramatically and are a far cry from what was available just ten years ago, leaving many businesses to ask how do the newest versions of point-of-sale systems work? POS systems allow you to process more types of payment in more ways faster than ever before. At the same time, they provide advanced benefits such as backend data and reports to help boost your sales, helping you run your business more effectively.
Modern Restaurant Management
SEPTEMBER 22, 2020
How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk.
The Restaurant Times
SEPTEMBER 23, 2020
Along with exceptional food and unique concept, the key to a successful restaurant is its staff. Happy employees promote a healthy environment and are often responsible for satisfied customers. With rising attrition caused by an abundance of opportunities, keeping up the employee morale, reducing turnover rate, and fostering teamwork have become more critical than ever before.
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.
Typsy
SEPTEMBER 21, 2020
There are a lot of good reasons to rebrand your hospitality business, but the idea of it can be intimidating - especially if you have an established customer base. If you're thinking about rebranding, it's probably for a good reason, and rebranding can be incredibly beneficial if you have a clear strategy in place. To help you get there, Adrian Johansen is talking through the main things to consider when you overhaul your business' branding.
EATER
SEPTEMBER 25, 2020
Shutterstock. Watching the bar fill up, I felt like I’d reached my breaking point. I knew I needed to do something, anything. 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. It was a Friday in August, about 9 p.m., and I was working one of my regular shifts as a line cook at a bar in Seattle’s University District.
Modern Restaurant Management
SEPTEMBER 22, 2020
It's tech talk on this week's episode of The Main Course as host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia, speaks with Brad Duea , Chief Executive Officer of Restaurant Revolution Technologies , about the role technology will play in restaurant industry recovery. “When I say that the future has been accelerated by the pandemic, it is digital.
Restaurant Engine
SEPTEMBER 23, 2020
Stay on top of the latest trends to help your restaurant grow. You’ve got great food, wonderful ambiance, highly trained servers, and an excellent chef. But where are the diners? This is a common problem for both new and established restaurants, and it all comes down to marketing. In this article, let’s look at 2020 restaurant marketing trends for your best year yet, and so you don’t have to ask, “Where are my diners?”.
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
Cheetah
SEPTEMBER 23, 2020
Reading Time: 5 minutes. Restaurant reservation systems help solve one of the biggest challenges of the foodservice industry – managing the constant influx of reservations and customers. Most restaurants today are using online ordering and reservation software to streamline their table booking process to avoid having to deal with no-show clients and empty eateries.
EATER
SEPTEMBER 24, 2020
Binging With Babish. “Stump Sohla” will air Saturdays on the Binging with Babish YouTube channel Chef and YouTube star Sohla El-Waylly has announced a new show , Stump Sohla , on the Binging with Babish YouTube network. In the episodes, El-Waylly will be challenged to make meals in a particular styles, but will have extra challenges — decided by spinning a wheel — as roadblocks.
Modern Restaurant Management
SEPTEMBER 21, 2020
Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. As the general manager of Yelp for Restaurants , my job is to help restaurants succeed. In the first half of the year, that job suddenly got a whole lot harder. In a typical month, we used to help restaurants seat over four million diners.
The Restaurant Times
SEPTEMBER 20, 2020
One of the speakers we had in the power talk discussion was Mr. Samrat Reddy, Founder & CEO of Drunken Monkey , a Hyderabad based smoothie chain operating in 16 cities with over 65 outlets. Mr. Reddy shared some expert strategies for reworking operational plans to stay afloat amid the pandemic and emphasized the importance of having long-term planning to drive growth. .
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Sante
SEPTEMBER 20, 2020
sunny.jpg. Author(s): Roger Morris. Teaser: A vinous light at the edge of the autumnal tunnel leading to winter's darkness. Unless we’ve all grown incredibly stuffy, how can you not like a wine with a whimsical name like “Sunny with a Chance of Flowers” or one that recalls our youth with a label that says “Tree House?” Both warn us not to expect too much, but instead promise some light-hearted drinking.
EATER
SEPTEMBER 21, 2020
Photo: Jonathan Weiss /Shutterstock. Plus, Blue Bell is paying out millions for contaminated ice cream it sold in 2015, and other news to start the day Cracker Barrel is getting boozy for good. For the first time in its 51-year history, Cracker Barrel is finally adding alcohol to its menu, CNN reports. The restaurant chain began testing the addition of beer, wine, and mimosas at select locations earlier this year, and recently announced that those menu changes would be permanent and would expand
Modern Restaurant Management
SEPTEMBER 23, 2020
At the end of 2019, the restaurant industry was booming. Then came the pandemic: Industry sales plummeted, major restaurant chains faced bankruptcy and restaurateurs did everything in their power to stay afloat by shifting to curbside pickup, adopting delivery models or expanding outdoor eating. The hardest hit have been casual dining sit-down restaurants and national chains that complied with local COVID-19 mandates to limit or ban indoor dining.
The Restaurant Times
SEPTEMBER 19, 2020
Mixer is POSist’s community-building initiative to connect with restaurateurs, thought-leaders, industry peers, and inspirational influencers, and support and celebrate the evolution of the restaurant industry. POSist Mixer first started in 2018 with offline events across Delhi, Mumbai, and Bengaluru. Traditionally, Mixer has been a one day, in-person conference that gathers professionals from the restaurant industry and includes inspiring keynote speakers, breakout sessions, and other eng
Advertiser: Paycor
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